Put some brown bananas next to 'em. That should ripen them up pretty good.
So, is mayo one of those american things, like peanut butter? I've seen a lot of resistance to the stuff here on A2K from the international crowd.
You can easily make you own you know. It is simply oil beat into egg yolks in its most basic form.
Amreekan?
Nah, in Holland and Belgium they put the stuff on everything.
Well, I like it, sometimes even Miracle Whip (on turkey or ham sandwiches only).
I make a fast artichoke dip from mayonaise, lemon juice, and Tabasco. It's excellent.
ehBeth wrote:cracked wheat bread, some very old cheddar (preferably 3 - 7 years), sliced tomatoes, lotsa black pepper - under the broiler til the tomatoes start oozing - then a lil lil bit of salt
Nice, ehBeth!
I like to sneak in some roasted chili flakes under the cheese, too!
ossobuco wrote:I have some tomatoes in my kitchen now which seem to be a hybrid of cherry tomatoes (or pear tomatoes) and romas...
this is my first box of them so I am not sure how representative they are, but they are sort of, er, stiff, and not too flavorful..
Emeril's Romanitas, they're called. Well, I will say this, they last well on the counter.
We seem to have developed similar varieties here, osso. Tasteless & very thick skinned. Not good for anything much, really. Think I'll grow my own cherry tomatoes this year.
Tomatoes
A classic Italian salad. Sliced toms alternated with thin slices of Mozza cheese, (you kind of fan them out like a deck of cards) sprinkled with fresh chopped basil, drizzled with EVOO and grind some fresh pepper over the top. You could also layer this on top of a slice of french bread and leave it sit a bit in the fridge till the bread has absorbed the moisture from the toms and some of the EVOO then eat it that way, or, run it under a broiler for a few minutes.
Switch out the basil for the dill, Pamela, and you'll have my favourite salad on the previous page. I know basil is the proper herb for this, but dill is my passion.
I hate tomatoes with a passion and will never touch one under any circumstance.
Same goes for beets.
ehBeth wrote:Switch out the basil for the dill, Pamela, and you'll have my favourite salad on the previous page. I know basil is the proper herb for this, but dill is my passion.
Yer a good women, bethie.
Various arrows aimed at Gus's expression of distaste...
But, that's okay. Let's leave him with his knucklebones...
I am not allowed to dislike tomatoes, osso?
Does such behavior ban me from your social circles.
<bowing to the tomato queen>
gustavratzenhofer wrote:I hate tomatoes with a passion and will never touch one under any circumstance.
So when you refer to someone as a hot tomato it's not a compliment?
No, the highest compliment you will hear from me is, "Wow! Look at Beth! That's one hot squash."
Thank's for the pumpkin, Mr. Ratzenhofer!
And you've already cut one of the eye-holes out! This is going to the be best jack-o-lantern ever!
Schnarfle...
Oh, my Gus, you can do, dooo, do no wrong,
or not very often.
But wait, was this the time?
Ok, osso. Pull up a chair and we'll see what patiodog does with that pumpkin.
