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 Post subject: Summer Tomatoes
PostPosted: Mon Aug 22, 2016 12:16 pm 
A great recipe.

Slice tomatoes to cover dish
Extra finely chop celery and sweet onions to completely cover tomatoes
Sprinkle entirity fairly generously with salt and sugar
Refrigerate for a few hours

One of my faves.


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 Post subject: Re: Summer Tomatoes
PostPosted: Mon Aug 22, 2016 9:10 pm 
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hi STD

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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 7:59 am 
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R S wrote:
hi STD


lol

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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 11:19 am 
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Since ya brought up food... in the slow cooker as we speak.

Stuffed Cabbage Pot Roast

2-3 lb chuck roast
Head cabbage
Two good sized onions
12 oz can tomato sauce
1/2 cup of raisins
1/4 cup honey
12 oz lager beer (I cook with Yuengling)
rice wine vinegar to offset honey, to taste
salt (2 tsp)
pepper (2 tsp)
chipotle powder (to taste)
oregano (1.5 tbsp.)
garlic powder (1.5 tbsp.)
paprika (2.5 tbsp.)
beef boullion (1 or 2 cubes)

Rustic chop on the onions. Season. put about half on the bottom of the crock. Season chuck roast, place atop onions. rest of onions around and some atop roast. Sprinkle raisins, most of seasoning (reserve some oregano, paprika and garlic powder, as well as salt and pepper); honey and vinegar around the rim so they get the onions underneath. mix half tomato sauce, half beer and bouillon. Pour mixture over roast and veggies. Cook 8-10 hours total on low heat. With two hours to go, rustic chop cabbage, add atop roast and onions, with remaining tomato sauce, beer and bouillon. Finish cooking till cabbage is decently tender, pull roast, cabbage out to rest in oven. Pour sauce, what's left of onions into a medium sauce pan. Skim fat. Add corn starch/Wondra to thicken (can add more liquid/vinegar/honey/spice to taste, should resemble that sweet and sour tomato sauce over good stuffed cabbage). Plate up, slice and serve over buttered noodles with some parsley, sauce over the top.


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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 1:51 pm 
Ice wrote:
Since ya brought up food... in the slow cooker as we speak.

Stuffed Cabbage Pot Roast

2-3 lb chuck roast
Head cabbage
Two good sized onions
12 oz can tomato sauce
1/2 cup of raisins
1/4 cup honey
12 oz lager beer (I cook with Yuengling)
rice wine vinegar to offset honey, to taste
salt (2 tsp)
pepper (2 tsp)
chipotle powder (to taste)
oregano (1.5 tbsp.)
garlic powder (1.5 tbsp.)
paprika (2.5 tbsp.)
beef boullion (1 or 2 cubes)

Rustic chop on the onions. Season. put about half on the bottom of the crock. Season chuck roast, place atop onions. rest of onions around and some atop roast. Sprinkle raisins, most of seasoning (reserve some oregano, paprika and garlic powder, as well as salt and pepper); honey and vinegar around the rim so they get the onions underneath. mix half tomato sauce, half beer and bouillon. Pour mixture over roast and veggies. Cook 8-10 hours total on low heat. With two hours to go, rustic chop cabbage, add atop roast and onions, with remaining tomato sauce, beer and bouillon. Finish cooking till cabbage is decently tender, pull roast, cabbage out to rest in oven. Pour sauce, what's left of onions into a medium sauce pan. Skim fat. Add corn starch/Wondra to thicken (can add more liquid/vinegar/honey/spice to taste, should resemble that sweet and sour tomato sauce over good stuffed cabbage). Plate up, slice and serve over buttered noodles with some parsley, sauce over the top.


My expertise has mainly been in world class restaurants. This does sound good though. I will try it when i am in the mood.


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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 9:42 pm 
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Khumb matar

Heat three tablespoons of veggie oil in a pan.

Throw in half a yellow onion fine diced and a a couple cloves of garlic minced. Sauté in oil until just yellow and browning on medium heat.

Throw in a big Roma tomato, diced into 8 pieces. Cover and sauté for three minutes. Lift lid and mash tomato. Continue to sauté and stir until you have a chunky paste.

Now throw in 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon tumeric, and 1/2 teaspoon of cayenne pepper. 1/4 teaspoon of cayenne if you are effeminate. Continue to stir regularly on medium low for five minutes with lid off.

Throw in the shrooms and cover lid. Cook on medium low for 5 minutes releasing the water in the shrooms.

Take lid off and throw in 1/2 cups peas and cook on medium for 5 minutes lid off.

Toss finished product on some whole wheat naan or basmati or both.

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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 23, 2016 11:38 pm 
Vegetable oil is a pox on all that is edible.

I will try this dish however at the appropriate time


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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 24, 2016 3:51 pm 
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Location: Sunny Delaware (but the murdery part)
SteelerChef wrote:
Ice wrote:
Since ya brought up food... in the slow cooker as we speak.

Stuffed Cabbage Pot Roast

2-3 lb chuck roast
Head cabbage
Two good sized onions
12 oz can tomato sauce
1/2 cup of raisins
1/4 cup honey
12 oz lager beer (I cook with Yuengling)
rice wine vinegar to offset honey, to taste
salt (2 tsp)
pepper (2 tsp)
chipotle powder (to taste)
oregano (1.5 tbsp.)
garlic powder (1.5 tbsp.)
paprika (2.5 tbsp.)
beef boullion (1 or 2 cubes)

Rustic chop on the onions. Season. put about half on the bottom of the crock. Season chuck roast, place atop onions. rest of onions around and some atop roast. Sprinkle raisins, most of seasoning (reserve some oregano, paprika and garlic powder, as well as salt and pepper); honey and vinegar around the rim so they get the onions underneath. mix half tomato sauce, half beer and bouillon. Pour mixture over roast and veggies. Cook 8-10 hours total on low heat. With two hours to go, rustic chop cabbage, add atop roast and onions, with remaining tomato sauce, beer and bouillon. Finish cooking till cabbage is decently tender, pull roast, cabbage out to rest in oven. Pour sauce, what's left of onions into a medium sauce pan. Skim fat. Add corn starch/Wondra to thicken (can add more liquid/vinegar/honey/spice to taste, should resemble that sweet and sour tomato sauce over good stuffed cabbage). Plate up, slice and serve over buttered noodles with some parsley, sauce over the top.


My expertise has mainly been in world class restaurants. This does sound good though. I will try it when i am in the mood.


Definitely STD. Headed up to Lancaster to get the car breathed on in Manheim in a couple of weeks. Any interesting new brewpub/bars I should look into?


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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 24, 2016 10:00 pm 
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SteelerChef wrote:
Vegetable oil is a pox on all that is edible.

I will try this dish however at the appropriate time


Fine. Use sunflower or sesame oil, then.

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 Post subject: Re: Summer Tomatoes
PostPosted: Thu Aug 25, 2016 12:31 pm 
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how about canola...very healthy.

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 Post subject: Re: Summer Tomatoes
PostPosted: Sat Aug 27, 2016 3:16 pm 
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Just saw a recipe for chicken, bacon, avacodo & quinoa salad, over spinach. Good stuff.

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 Post subject: Re: Summer Tomatoes
PostPosted: Sat Aug 27, 2016 4:36 pm 
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After going into facebook my wife discovered a couple link(s) (foodnetwork.com) & (Tastyfood.com) anyway she made this outstanding pasta dish I just could not get enough of.

Shrimp, Fresh Parsley, Heavy Cream, Freshly Grated Parmesan Cheese, Pimienta Roja (Dried Cayenne Pepper), Garlic Powder with a sprinkle of Italian seasoning...
Mixed them all in a saute pan cooking on a medium heat till the heavy cream and parmesan cheese become a thick sauce.

Boil your choice of pasta (In my case Fettuccine Noodles) pour the contents of the saute pan over the pasta and WaLa!


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 Post subject: Re: Summer Tomatoes
PostPosted: Sat Aug 27, 2016 5:29 pm 
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SteelerChef wrote:
A great recipe.

Slice tomatoes to cover dish
Extra finely chop celery and sweet onions to completely cover tomatoes
Sprinkle entirity fairly generously with salt and sugar
Refrigerate for a few hours

One of my faves.
No fat/oil, acid, or herbs? Store bought corporate tomatoes or heirloom? Sounds bland, but I'll try it when I'm "in the mood." Maybe when my arrogant presumption sets in.

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 Post subject: Re: Summer Tomatoes
PostPosted: Sat Aug 27, 2016 6:05 pm 
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Baked tomatoe egg cups.

Cut a tomatoe in half. You can use whatever kind you like, beefsteak, heirloom, even Roma if large enough. Scoop out the middle. Sprink with sea salt and fresh ground pepper. Crack an egg into each tomatoe half. Bake 15 minutes at 375. Top with your favorite grated Italian cheese...Parmesan, Asiago, whatever you like. I prefer Toma myself. Add some fresh cut chives and salt and pepper. Back in the oven 5 more minutes. Yum.

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 Post subject: Re: Summer Tomatoes
PostPosted: Sat Aug 27, 2016 9:07 pm 
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COR-TEN wrote:
SteelerChef wrote:
A great recipe.

Slice tomatoes to cover dish
Extra finely chop celery and sweet onions to completely cover tomatoes
Sprinkle entirity fairly generously with salt and sugar
Refrigerate for a few hours

One of my faves.
No fat/oil, acid, or herbs? Store bought corporate tomatoes or heirloom? Sounds bland, but I'll try it when I'm "in the mood." Maybe when my arrogant presumption sets in.


I wouldn't trust any recipe STD posted, unless the ingredients involved are 1 part getting in your car & 2 parts ordering...with a pinch of tipping.

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 Post subject: Re: Summer Tomatoes
PostPosted: Sun Aug 28, 2016 12:03 am 
COR-TEN wrote:
SteelerChef wrote:
A great recipe.

Slice tomatoes to cover dish
Extra finely chop celery and sweet onions to completely cover tomatoes
Sprinkle entirity fairly generously with salt and sugar
Refrigerate for a few hours

One of my faves.
No fat/oil, acid, or herbs? Store bought corporate tomatoes or heirloom? Sounds bland, but I'll try it when I'm "in the mood." Maybe when my arrogant presumption sets in.


No. Absolutely not.

The salt and sugar create a what is essentially a brine that does a number of things.

1. Draws alot of water out of the tomatoes oinons celery creating a firmer than expected texture
2. Melds all the flavors together smoothly

Store bought tomatoes work ok. Fresh from the roadside field in the summer work better. Lol. Field tomatoes are not always heirlooms, in fact most arent.
Real heirlooms depending on the type can be less than ideal in some instances. Some are stunning taste wise if not visually even and consistent

Dont skimp on the salt and sugar. Dont over do it either. At least a few hours in the fridge is essential. Take the time to finely chop the oinions and celery. Almost but not quite to the point of crushed pineapple.

If this isnt your new favorite way to eat tomatoes youve screwed something up or possibly lack taste and a certain je nais se quoi. Lol


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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 30, 2016 7:48 pm 
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So, Steel Chef, because you pooh-poohed using vegetable oil, what kind of oil do you suggest using for making Indian curry sauces? The main ingredients are onion, tomato, and dry or minced spices. Gotta use an oil to keep the spice from burning while you sauté.

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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 30, 2016 9:52 pm 
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Extra virgin Olive Oil.

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 Post subject: Re: Summer Tomatoes
PostPosted: Tue Aug 30, 2016 11:53 pm 
Still Lit wrote:
So, Steel Chef, because you pooh-poohed using vegetable oil, what kind of oil do you suggest using for making Indian curry sauces? The main ingredients are onion, tomato, and dry or minced spices. Gotta use an oil to keep the spice from burning while you sauté.


Olive Oil isnt bad. Pick a variety that matches your Indian culture with that dish.I am a big fan of coconut oil as well.


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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 31, 2016 6:51 am 
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Would pairing olive oil with ginger, turmeric, and (much :D ) cayenne pepper work? I'll give it a go. I wonder about mustard or sunflower oil. I'm a noob to cooking Indian dishes and mostly do vegetarian at home.

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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 31, 2016 7:10 am 
Generally I try to pair culturally common oils with dishes. This obsession about fat free foods is finally ending so whatever works with your dish really. You mentioned Sesame oil which is good for some things.

Coconut oil has a cleaner taste than I would have thought.

I dislike most vegetable oil and canola simply because they are more in line with modern industrial processing ideas than some more traditional oils and fats.


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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 31, 2016 7:23 am 
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SteelerChef wrote:
Generally I try to pair culturally common oils with dishes. This obsession about fat free foods is finally ending so whatever works with your dish really. You mentioned Sesame oil which is good for some things.

Coconut oil has a cleaner taste than I would have thought.

I dislike most vegetable oil and canola simply because they are more in line with modern industrial processing ideas than some more traditional oils and fats.


I'll be quite happy if olive works well. I've been meaning to buy some rather large nonstick pans in order to cut down on oil usage so my Indian dishes will be healthier. At least (good) olive oil has actual benefits.

My other pie in the sky idea is to figure out how to turn my grill into a tandoori oven. If I can find a clay flower pot that is big enough and treat it so it does not crack...that would be some great fun.

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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 31, 2016 7:25 am 
Indian cuisine is interesting. Much more continentally diverse than most realize. In many instances across cultures I am a big fan of simple vegetarian staples. Rice and beans is essentially global in many different variations. Potatoes as well.

If you ever really want to reaffirm your commitment to primarily plant based eating just honestly look at or examine the worldwide industrialization of meat and animals and youll have zero problem avoiding it, I suspect on several levels for most people.

I eat meat. I try to be truthful where what how and why that is. I never feel bad avoiding it and always feel better in fact when I do. However, meat is fairly essential to good health in some manner unless your vegetarian diet is far more well thought out health wise than many are.

A good steak occasionally is a good thing. Hamburgers every day for lunch are probably not.

Variation, Moderation, Consideration

Eat Well

Chef


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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 31, 2016 7:33 am 
I use a flower pot as a smoker. My neighbor was notably pissed off it worked at least as well if not better as his very expensive brand name one. Lol.

Fats and Oils. Lots of new thought there. I use primarily olive oil coconut oil rendered fat from animals and butter. I dont like lab creations for lots of reasons.

Dont use much and youll be fine. Sauteeing vegetables etc doesnt take much.
Fat is an essential nutrient. Anything fat free is probably an industrial lab creation I want zero part of


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 Post subject: Re: Summer Tomatoes
PostPosted: Wed Aug 31, 2016 7:44 am 
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SteelerChef wrote:
Indian cuisine is interesting. Much more continentally diverse than most realize. In many instances across cultures I am a big fan of simple vegetarian staples. Rice and beans is essentially global in many different variations. Potatoes as well.

If you ever really want to reaffirm your commitment to primarily plant based eating just honestly look at or examine the worldwide industrialization of meat and animals and youll have zero problem avoiding it, I suspect on several levels for most people.

I eat meat. I try to be truthful where what how and why that is. I never feel bad avoiding it and always feel better in fact when I do. However, meat is fairly essential to good health in some manner unless your vegetarian diet is far more well thought out health wise than many are.

A good steak occasionally is a good thing. Hamburgers every day for lunch are probably not.

Variation, Moderation, Consideration

Eat Well

Chef


Hey you forgot the corn man. Enjoy the coming harvest :D :P

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