Tomatoes . . .
connie
kinds of icky stuff.
However, I have a bajillion cherry tomatoes. Is it worth it to try to
make spaghetti sauce from them, or will it take 10 bajillion cherry
tomatoes to make any quantity of sauce?
Puester
In my experience cherry tomatoes are all skin
and seeds, not enough pulp to make it worth
while trying to make sauce.
Your milege might vary, of course.
gloria p
zxcvbob
They are OK for juice if you have a food mill or tomato juicer.
Bob
Judith Umbria
"connie" <cco...@dotnet.com> wrote in message
news:394e38a6.03082...@posting.google.com...
Well, you do have bajillions, right? I use them all the time. I especially
like them for fresh semi-cooked sauces, but canning or freezing is not out
of the question. I have only a simple hand foodmill, nothing fancy. It
works fine. Peeling would be a trial without that, however.
I like to make passata and freeze it in smallish bags of one or two cups
each for use in winter.
Melba's Jammin'
> I like to make passata and freeze it in smallish bags of one or two cups
> each for use in winter.
What is passata?
--
-Barb, rec.food.cooking's Preserved Fruit Administrator
(I've got the button to prove it!)
<www.jamlady.eboard.com> Updated 8-21-03 with Fair pictures. Fairs Fare tab.
"If you're ever in a jam, here I am."
Stan Goodman
<barbsc...@earthlink.net> opined:
> In article <Tkh3b.270398$lK4.8...@twister1.libero.it>, "Judith
> Umbria" <Jud...@nospam.indiatimes.com> wrote:
> > I like to make passata and freeze it in smallish bags of one or two cups
> > each for use in winter.
>
> What is passata?
As I have pointed out several times, SO many questions of this sort
can be answered instantly, without waiting for the cycle of posting
and receiving the reply, by making a Google search. Even the most
computer-naive among us can do that; it is very easy.
I have just made such a search, and received "about 278,000" hits,
which should be enough for lots of opinions. One of these, right up
front, was called "What is passata" (see
http://www.ochef.com/409.htm). For your convenience, I copy the
relevant text here, but I emphasize that it is very worthwhile for all
the users of this group to learn how to make such searches
him/herself.
*************
What is Passata?
Q. I saw a recipe for Corsican Beef Stew that calls for 2 Tbsp of
Passata. What is passata?
A. Passata is a cooked tomato concentrate. In the case of this
recipe, which calls for a small amount, you can substitute tomato
paste. For larger quantities, tomato paste might add too much
sweetness, so you might prefer to use equal parts of tomato paste and
tomato puree.
But for a more current consideration of passata, you might like to
check out What is Passata II?, while we go wash the egg off our
faces....
Submit your question to Ochef
************
There is a recipe on the site for the "Corsican Beef Stew" mentioned
in the paragraph above.
--
Stan Goodman, Qiryat Tiv'on, Israel
Please replace "SPAM-FOILER" with "sgoodman".
200 years of European fecklessness in the face of Arab terror: Tripoli
Pirates (1814); OPEC Oil (1973); Saddam Hussein and Yasser Arafat
(1990 et seq.) -- but actually financing it, and marching in support
of tyranny, are 21st-century craven European wrinkles.
clc
"Stan Goodman" <SPAM_...@hashkedim.com> wrote in message
news:uViCr8LlbtmJ-p...@POBLANO.hashkedim.com...
> can be answered instantly, without waiting for the cycle of posting
> and receiving the reply, by making a Google search. Even the most
> computer-naive among us can do that; it is very easy.
>
> I have just made such a search, and received "about 278,000" hits,
> which should be enough for lots of opinions.
Ya know, Stan, you're a real pain in the ass. Maybe you should spend more
time on Google and less time here.
Cheryl
Brian Mailman
I forget where I got this, but works for fresh cherry tomatoes and will
help to use up the Carl Sagan-sized crop.
12 medium roma tomatoes (about 1 3/4 lb)
salt and pepper
6 cloves garlic or more to taste
1/2 cup parsley chopped
1/2 cup extra virgin olive oil
1 lb. spaghetti or favorite pasta (I like fettucine for some reason)
2 tbsps. butter
1/2 cup fresh basil
parmesan cheese, grated (I shred).
Cut the tomatoes in half lengthwise and set, cut sides up, in a large
baking dish. Sprinkle lightly with salt and pepper. Mix garlic, 1/3
cup parsley, and 2 tbsp olive oil; pat mixture over cut sides of tomato.
Drizzle two tbsp oil over tomatoes. Bake in a 425 degree oven until
browned on top, 60 to 70 minutes.
Cook pasta.
In a warm serving bowl, combine butter, remaining parsley and oil,
basil,
and 4 tomato halves. Remove and discard most of the skin from the 4
halves, coarsely mash. (I mash it all slightly). Add pasta and mix.
Add remaining baked tomatoes and pan juices. Gently mix, adding salt
and pepper, and cheese to taste. (I don't mix in the cheese, i garnish
with the parmesan shreds).
B/
Stan Goodman
opined:
Ah.
What I said was that there are other resources that are worthwhile to
use in resolving simple questions. That is not off-topic. And I didn't
resort to obscenity (which ought to be discouraged in a group devoted
to foodstuffs).
Yyou might consider setting a filter to delete my messages unread.
That's why Outlook Express, the program you are using to post,
provides such a facility. If you don't know how to do that, and there
is nobody handy near where you are at UIUC to help you, I will be
happy to talk you through the simple process.
Virginia Tadrzynski
"clc" <dingy7...@yahoo.com> wrote in message
news:zQr3b.1080$u96....@vixen.cso.uiuc.edu...
For all the good Barb has done here, she is entitled to an
answer........whether she could have Googled it or not.
-Ginny
Michael
"Stan Goodman" <> Yyou might consider setting a filter to delete my messages
unread.
> That's why Outlook Express, the program you are using to post,
> provides such a facility.
Quite familiar with the process but you are the first I've used it on with
this group.
And I seem to remember the term is PLONK!
Stan Goodman
<ta...@enter.net> opined:
And indeed, I did quote an answer.
Stan Goodman
<michael-noo...@worldnet.att.net> opined:
>
> "Stan Goodman" <> Yyou might consider setting a filter to delete my messages
> unread.
> > That's why Outlook Express, the program you are using to post,
> > provides such a facility.
>
> Quite familiar with the process but you are the first I've used it on with
> this group.
That calls for a celebration.
I repeat, I have done or said NOTHING out of the ordinary. What I
wrote was clearly intended to help others. I have no monetary,
fiduciary, or othr connection with Google.
> And I seem to remember the term is PLONK!
Apparently dialectal. In 20 years on th Internet, I have never heard
it.
Have a nice day.
Melba's Jammin'
Goodman" <SPAM_...@hashkedim.com> wrote:
> On Thu, 28 Aug 2003 13:17:10 UTC, Melba's Jammin'
> <barbsc...@earthlink.net> opined:
>
> > In article <Tkh3b.270398$lK4.8...@twister1.libero.it>, "Judith
> > Umbria" <Jud...@nospam.indiatimes.com> wrote:
> > > I like to make passata and freeze it in smallish bags of one or
> > > two cups each for use in winter.
> >
> > What is passata?
> As I have pointed out several times, SO many questions of this sort
> can be answered instantly, without waiting for the cycle of posting
> and receiving the reply, by making a Google search. Even the most
> computer-naive among us can do that; it is very easy.
Stan, you are, of course, correct. I shouldn't have expected an answer
from friends here. I did email JudithG before asking here, but the mail
bounced (even with the munged address adjusted for a guess at
correctness). Then I checked a couple dictionaries, including the
Epicurious online dictionary of foods. Nothing there. I posted my
question here, rather than doing a web search, thinking than an answer
here to what it is might continue to a bit of conversation about how
it's made. Silly me. Shoot, next time I'll go directly to the
Volkswagen site, although they spell it Passat, and who'da thunk that a
German auto manufacturer would give a hoot about an Italian tomato
product to the extent that they'd name a car after it! I never!
Please accept my apology for the gaffe.
Stan Goodman
<barbsc...@earthlink.net> opined:
There was no gaffe, thus no need for apology or acceptance. I have a
Golf, not a Passat.
=;-)8
Apparently what has happened is that the regular users feel that this
forum is a closed system, and it is not appropriate to cite other
possibilities for finding information. I will bear that in mind, for
purposes of interpreting future criticism, but it will have no effect
on which questions I try to answer, nor on how I answer (always On
Topic, to the best of my ability).
I won't answer any more messages in this thread.
zxcvbob
> Apparently what has happened is that the regular users feel that this
> forum is a closed system, and it is not appropriate to cite other
> possibilities for finding information. I will bear that in mind, for
> purposes of interpreting future criticism, but it will have no effect
> on which questions I try to answer, nor on how I answer (always On
> Topic, to the best of my ability).
>
> I won't answer any more messages in this thread.
Speaking as one of the regulars, I just think you are an asshole looking
for an excuse to criticize folks. Have you met Mark Preston? Y'all should
get along splendidly!
Apparently, you think all knowledge about <whatever> has already been
written and catalogued, so no more discussion about anything is necessary.
Whatever the question, just ask Google. We might as well close down Usenet.
Sometimes the purpose of asking a question is to strike up a conversation
or to start a discussion thread rather than just to gather facts. In case
you haven't noticed, r.f.p. is in the rec.* heirarchy.
Best regards,
Bob
Stan Goodman
opined:
> Stan Goodman wrote:
> > Apparently what has happened is that the regular users feel that this
> > forum is a closed system, and it is not appropriate to cite other
> > possibilities for finding information. I will bear that in mind, for
> > purposes of interpreting future criticism, but it will have no effect
> > on which questions I try to answer, nor on how I answer (always On
> > Topic, to the best of my ability).
> >
> > I won't answer any more messages in this thread.
>
> Speaking as one of the regulars, I just think you are an asshole looking
> for an excuse to criticize folks. Have you met Mark Preston? Y'all should
> get along splendidly!
I haven't criticized anyone. I also have not used obscenity; two
people (including yourself) have criticized me, both with the same
obscenity, probably because they have weak vocabularies.
> Apparently, you think all knowledge about <whatever> has already been
> written and catalogued, so no more discussion about anything is necessary.
> Whatever the question, just ask Google. We might as well close down Usenet.
Simple questions like "What does passata mean", or "Where can I find a
recipe for Russian icecream" are easily answered with Google or one of
the other search engines. Nowhere have I threatened anybody, or
denounced anybody, for asking the question on this NG or elsewhere.
> Sometimes the purpose of asking a question is to strike up a conversation
> or to start a discussion thread rather than just to gather facts. In case
Then putting the question on the NG is the way to go; you can't start
a conversation with Google. In my naivete, I assumed that "What does
passata mean" was intended to find out what passata means. Fool that I
am.
The fact is that I didn't know what passata means, so I looked it up
on Google. That is usually my first inclination. I then reported what
I found, and included a recipe that I found in the course of the
search. Sue me.
The fact is that this NG is NOT a closed system. It is permissible to
recognize that there is a world outside it. What I wrote was very
definitely on-topic and responsive to the question. Oddly, the person
to whose query I was responding has sent me two emails confirming that
my response was helpful. Go figure. Unwittingly, I seem to have given
rise to a conversation. =;-)8
> you haven't noticed, r.f.p. is in the rec.* heirarchy.
Recreation, right? And you are not having fun?
> Best regards,
> Bob
Have a good day.
Kathi
sheesh! When I saw 'passata' I just thought it was a type-o for
pasta! I'm glad you asked Barb,
Kathi ;-)
Judith Umbria
"Stan Goodman" <SPAM_...@hashkedim.com> wrote in message
news:uViCr8LlbtmJ-p...@POBLANO.hashkedim.com...
> Passata. What is passata?
>
> A. Passata is a cooked tomato concentrate. In the case of this
> recipe, which calls for a small amount, you can substitute tomato
> paste.
Nope, not in Italy it isn't. It is simply pureed tomatoes. You do the same
prep and seasoning and them "pass" it through a food mill and can it. It
is passata because it passed.
There is nothing even like tomato paste in this country.
There is also no tomato juice, so we who like it take passata and cut it
with the same amount of mineral water and add salt to taste.
Judith Umbria
"Melba's Jammin'" <barbsc...@earthlink.net> wrote in message
news:barbschaller-86FF...@News.CIS.DFN.DE...
> from friends here. I did email JudithG before asking here, but the mail
> bounced (even with the munged address adjusted for a guess at
> correctness).
But Barb, he's WRONG! Sorry about the email, but someone attached a virus
to the addy and they had to close the account. It made me leary to put out
another addy.
I've been out learning to play Pinochle in Italian all day. Passata is
tomatoes prepared as you would for canning, partially cooked, which are
then passed through a food mill to remove skins and seeds. It is NOT
concentrate. You can then can it or freeze it. I freeze it. It is
delicious.
Judith Umbria
"Brian Mailman" <bmai...@sfo.invalid> wrote in message
news:3F4E4C49...@sfo.com...
> connie wrote:
> >
> > The tomato crop in Wisconsin sucks this year. Bugs, fungus, rot, all
> > kinds of icky stuff.
> >
> > However, I have a bajillion cherry tomatoes. Is it worth it to try to
> > make spaghetti sauce from them, or will it take 10 bajillion cherry
> > tomatoes to make any quantity of sauce?
snipped nice roasted recipe
Today I opened a tin of tomatoes to use to moisten moussaka. Voila! they
were unpeeled cherry tomatoes! They worked, too.
TI...@comp.com
<SPAM_...@hashkedim.com> wrote:
>On Fri, 29 Aug 2003 17:19:59 UTC, zxcvbob <zxc...@charter.net>
>opined:
>
>> Stan Goodman wrote:
>> > Apparently what has happened is that the regular users feel that this
>> > forum is a closed system, and it is not appropriate to cite other
>> > possibilities for finding information. I will bear that in mind, for
>> > purposes of interpreting future criticism, but it will have no effect
>> > on which questions I try to answer, nor on how I answer (always On
>> > Topic, to the best of my ability).
>> >
>> > I won't answer any more messages in this thread.
As a long time lurker i have to say you are not only an asshole but a
liar!
Brian Mailman
> > A. Passata is a cooked tomato concentrate. In the case of this recipe,
> > which calls for a small amount, you can substitute tomato paste.
>
> Nope, not in Italy it isn't. It is simply pureed tomatoes. You do the same
> prep and seasoning and them "pass" it through a food mill and can it. It
> is passata because it passed.
This too, will passata... sounds like we'd called crushed tomatoes more
than a strict puree? It's a bit chunky?
> There is nothing even like tomato paste in this country.
> There is also no tomato juice, so we who like it take passata and cut it
> with the same amount of mineral water and add salt to taste.
Not vodka?
B/
Ellen Wickberg
TI...@comp.com wrote on 29/8/03 4:05 pm:
One of the things about the internet, and therefore Google ( which I use for
many things) is that anyone can say anything and unless you know who they
are you have no idea of the accuracy of their statements and information.
Therefore it may seem, to some of us, better to get information from people
we have some idea about. You can still get misinformation that way, but
probably a better chance of someone else correcting it. Ellen
Judith Umbria
"Brian Mailman" <bmai...@sfo.invalid> wrote in message
> Judith Umbria wrote:
> >
> > "Stan Goodman" <SPAM_...@hashkedim.com> wrote in message
>
> > > A. Passata is a cooked tomato concentrate. In the case of this
recipe,
> > > which calls for a small amount, you can substitute tomato paste.
> >
> > Nope, not in Italy it isn't. It is simply pureed tomatoes. You do the
same
> > prep and seasoning and them "pass" it through a food mill and can it.
It
> > is passata because it passed.
>
> This too, will passata... sounds like we'd called crushed tomatoes more
> than a strict puree? It's a bit chunky?
No, it is not chunky after it is passed through the foodmill, it is more
velvety with the consistency of US tomato sauce in tins, rather than juice
or paste.
> > There is also no tomato juice, so we who like it take passata and cut it
> > with the same amount of mineral water and add salt to taste.
>
> Not vodka?
>
> B/
First make juice and then add vodka, Worcestershire, celery salt (homemade
because that also doesn't exist -- I have people bring me celery seeds when
they visit) lemon juice, Tabasco, etc., and stun Italians with a drink that
burns the tongue -- the Italian tongue being a delicate organ comparatively.
A direct quotation upon tasting my Indian food, "This is not food for human
beings!"
My hairdressers son wants the recipe for Bloody Mary's. The rest of my
Italian guests have decided to forgive me because the potato salad made up
for the drinks.
Judith Umbria
"Ellen Wickberg" <e...@telus.net> wrote in message
news:BB752DCC.2D06%e...@telus.net...
> >> The fact is that I didn't know what passata means, so I looked it up
> >> on Google.
> One of the things about the internet, and therefore Google ( which I use
for
> many things) is that anyone can say anything and unless you know who they
> are you have no idea of the accuracy of their statements and information.
> Therefore it may seem, to some of us, better to get information from
people
> we have some idea about. You can still get misinformation that way, but
> probably a better chance of someone else correcting it. Ellen
>
Considering that his Google response to passata was incorrect, the above is
very cogent. Considering that he has left the thread, he will never know
that and will assume using tomato paste is adequate. I don't want to eat at
that house.
I remember in the US some supermarkets had an Italian brand of passata in
cardboard boxes that were hyperpasteurized. I think it was Pomi. It might
work to try that, but since it is made just for the US market it could
differ.
I make half whole tomatoes for winter use and half passata. Both are
useful. The frozen passata makes food that tastes like fresh tomatoes were
used.
If one googled using Italian, one might get accurate info, but you'd have to
read and understand Italian, because the translations are funny haha. One
article this morning on electronic water treatment said to clean the filter
with vinegar white man. The words are aceto bianco -- white vinegar, but
their translation program translates bianco always as "white man," and yet
that term AFAIK is never used here colloquially. The translations are
useful to one who "gets" the common errors, but not accurate. Good for a
giggle on a slow day.
Stan Goodman
> On 29 Aug 2003 18:42:06 GMT, "Stan Goodman"
> <SPAM_...@hashkedim.com> wrote:
>
> >On Fri, 29 Aug 2003 17:19:59 UTC, zxcvbob <zxc...@charter.net>
> >opined:
> >
> >> Stan Goodman wrote:
> >> > Apparently what has happened is that the regular users feel that this
> >> > forum is a closed system, and it is not appropriate to cite other
> >> > possibilities for finding information. I will bear that in mind, for
> >> > purposes of interpreting future criticism, but it will have no effect
> >> > on which questions I try to answer, nor on how I answer (always On
> >> > Topic, to the best of my ability).
> >> >
> >> > I won't answer any more messages in this thread.
>
> As a long time lurker i have to say you are not only an asshole but a
> liar!
Perhaps you should crosspost to an appropriate group, perhaps
rec.proctology. As to "liar", I think you don't really have enough evidence to support the allegation. If you are referring to the earlier statement that I wouldn't respond further -- sorry, I think I'm entitled to respond to the kind of provocation that you, for example, have been throwing about carelessly. Another suggestion to you and others: Get a book on vocabulary development; "Pain in The Ass" and "Liar" are overused, and co longer carry the punch they once did.
I'm amazed at the passion engendered by simply pointing to another
source of information. Keep it up.
Stan Goodman
<Jud...@nospam.indiatimes.com> opined:
> Considering that his Google response to passata was incorrect, the above is
> very cogent. Considering that he has left the thread, he will never know
> that and will assume using tomato paste is adequate. I don't want to eat at
> that house.
Actually, many recipes have local variants, and I would be surprised
if that were not rue of passata too, although I don't know.
I do not assume that using tomato paste is adequate, because I am
uninterested in using passata. If I were, I would have made a more
thorough summary of the thousands of articles reported by my search.
As it was, I was simply responding to a question about the word,; my
steer to the search would have been enough for any interested person
to check it out for himself, and find more accurate definitions, if
that is the right word.
Have no fear, there is no liklihood that I would invite any harridan
to my dinner table. Dinner is a time for relaxation in my house.
TI...@comp.com
On 30 Aug 2003 11:05:24 GMT, "Stan Goodman"
Stan Goodman
> I nominate Mr. Goodman as KOTM.
I accept whatever it is. Please get on with your food.preserving
activities.
Just so I know, what does the K mean?
Brian Mailman
> I remember in the US some supermarkets had an Italian brand of passata in
> cardboard boxes that were hyperpasteurized. I think it was Pomi.
There still is, it is, and it is. It's great schtuff.
B/
Brian Mailman
Brian Mailman
>
> "Brian Mailman" <bmai...@sfo.invalid> wrote in message
> news:3F4FDEAC...@sfo.com...
> >
> > than a strict puree? It's a bit chunky?
> No, it is not chunky after it is passed through the foodmill, it is more
> velvety with the consistency of US tomato sauce in tins, rather than juice
> or paste.
I see upthread you compared it to the Pomi product. Now I know
exactly. This much >< thicker than sauce, but hardly like paste at all,
yeah.
> > > There is also no tomato juice, so we who like it take passata and cut it
> > > with the same amount of mineral water and add salt to taste.
> >
> > Not vodka?
> First make juice and then add vodka,
Sigh. Never can remember if it's butten then zip or zip then button.
> Worcestershire, celery salt (homemade
> because that also doesn't exist -- I have people bring me celery seeds when
> they visit) lemon juice, Tabasco, etc., and stun Italians with a drink that
> burns the tongue -- the Italian tongue being a delicate organ comparatively.
Isn't that more regional, though? That the South and Sicily do like
spicier, hotter foods?
> A direct quotation upon tasting my Indian food, "This is not food for human
> beings!"
Well, Indian can be a Disneyland for the palate....
> My hairdressers son wants the recipe for Bloody Mary's. The rest of my
> Italian guests have decided to forgive me because the potato salad made up
> for the drinks.
Cool :)
B/
Judith Umbria
> On Sat, 30 Aug 2003 09:13:27 UTC, "Judith Umbria"
> to my dinner table. Dinner is a time for relaxation in my house.
>
> --
> Stan Goodman, Qiryat Tiv'on, Israel
Hahahaha! Because I live in the land of passata and corrected Google I am a
harridan? Well, my dear sir, if you do not want on the spot reporting on
ingredients with which you are unfamiliar, you may easily killfile me.
I didn't actually say anything critical of you, whereas you made a
generalization that people were too lazy to use that faultless tool. That
tool had just provided an incorrect response.
I live in, cook in and preserve in a country where food rules. I'm working
hard at getting it all, I am always willing to offer what I know or what
I've experienced.
Judith Umbria
"Brian Mailman" <bmai...@sfo.invalid> wrote in message
the Italian tongue being a delicate organ comparatively.
>
> Isn't that more regional, though? That the South and Sicily do like
> spicier, hotter foods?
Puglia has the reputation for being the home of hot foods. It truly is a
bit spicier than central Italy, but piquant is about as far as it stretches.
It is GOOD, though, really good. The Sicilian food I have had has not been
remarkably spicy, but has been generally heavier and oilier than I am used
to.
I believe that Sicilian/Campanian connection may be the reason why
Italian/American food is so much more substantial than what one eats here
daily.
Italians also still do a lot of home oil preserving. There you go, on
topic.
Stan Goodman
<Jud...@nospam.indiatimes.com> opined:
>
> "Stan Goodman" <SPAM_...@hashkedim.com> wrote in message
> news:uViCr8LlbtmJ-p...@POBLANO.hashkedim.com...
> > On Sat, 30 Aug 2003 09:13:27 UTC, "Judith Umbria"
> > Have no fear, there is no liklihood that I would invite any harridan
> > to my dinner table. Dinner is a time for relaxation in my house.
> >
> > --
> > Stan Goodman, Qiryat Tiv'on, Israel
>
> Hahahaha! Because I live in the land of passata and corrected Google I am a
> harridan? Well, my dear sir, if you do not want on the spot reporting on
No, no. Not at all. It was because you did so with such evident ill
humor.
> ingredients with which you are unfamiliar, you may easily killfile me.
No, I don't kill-file people. I'm not into suppressing opinions other
than mine.
> I didn't actually say anything critical of you, whereas you made a
Read you note.
> generalization that people were too lazy to use that faultless tool. That
> tool had just provided an incorrect response.
I did nothing of the sort. Nor did I make a claim of infallibility for
Google. What I did was to indicate another tool for answering simple
questions. I made no claim for the accuracy of the single answer that
I copied here, but brought it only as an example and a convenience. I
do not think I should have brught all the thousands that I found;.
> I live in, cook in and preserve in a country where food rules. I'm working
It does not seem to have made you more tolerant of alternate ways of
doing things. "Different strokes for different folks" is not a bad
rule.
> hard at getting it all, I am always willing to offer what I know or what
> I've experienced.
I am sure that your culinary expertise exceeds mine by many orders of
magnitude. I did not think that was an issue.
This is certainly an inhospitable, even hostile, group. I am at a loss
to acount for this. Probably because I am Kook of the Month, or anyway
have been nominated for the honor. Fool that I am, I thought anything
on-topic would have been acceptable here; I overestimated the group.
It's as though you are circling the wagons because of approaching
attack.
Are you offended by "harridan"? What do you think about "liar", which
was thrown at me yesterday for no apparent reason? And "pain in the
ass", because I indicated where I had gone to answer for myself the
question that had been posed"? What is wrong with you people?
--
Stan Goodman, Qiryat Tiv'on, Israel
Please replace "SPAM-FOILER" with "sig".
Noydb
>> And I seem to remember the term is PLONK!
>
> Apparently dialectal. In 20 years on th Internet, I have never heard
> it.
>
> Have a nice day.
>
>
Plonk is in common useage. You could look it up on Google, too but here's a
suitable link.
http://www.antionline.com/jargon/plonk.php
I don't think your original post warranted the rude response it got from
CLC. I also don't see the need for a back and forth flame war of childish
one-up-manship. I really hope you will both take a moment to gaze out the
window before posting your next responses.
And if this thread is the only reason CLC has for kill-filing you, she
should be ashamed.
Bill
--
Zone 8b (Detroit, MI)
I do not post my address to news groups.
Noydb
> On Sat, 30 Aug 2003 13:03:03 UTC, TI...@comp.com opined:
>
>> I nominate Mr. Goodman as KOTM.
>
> I accept whatever it is. Please get on with your food.preserving
> activities.
>
> Just so I know, what does the K mean?
>
Since it follows your earlier posting I would assume it is a humorous
reference to "Kook Of The Month". When people post tongue-in-cheek humor it
would be helpful if they would include an appropriate emoticon to accompany
it. Otherwise 'tongue-in-cheek' reads as a 'sarcastic flame'
Just so we understand each other, I want the group to know that I fully
intend to post here when I have something to add or need an answer to a
question that I can not locate elsewhere. I have been using the internet
since AOL was a basement business and the first half-dozen or so to flame
me will get their fingers scorched to the elbow. This is a cooking group
that specializes in preservation and I saw absolutely NO call for the
profanity directed at Stan and NO call for the arrogance various posters
have shown.
I have been lurking for the past couple of months and I have seen no pattern
of egregious conduct on Stans part that would warrant such lashing out at
him. If I had, I might have joined you in it ... but it simply doesn't
exist. You ALL assumed ill of him without cause. Shame on you.
What do you teach your children?
The original posting Stan responded to asked for a definition of a term and
yes, that IS well suited to a google search ... one which Stan conducted on
the behalf of the original poster.
I am pleased to see that some of you have won blue ribbons for your cooking.
Bravo!
Good thing you weren't judged on your manners.
Stan Goodman
<fakeda...@organic-earth.com> opined:
> Stan Goodman wrote:
>
>
> >> And I seem to remember the term is PLONK!
> >
> > Apparently dialectal. In 20 years on th Internet, I have never heard
> > it.
> >
> > Have a nice day.
> >
> >
> Plonk is in common useage. You could look it up on Google, too but here's a
> suitable link.
Not very important to me, but thanks anyway.
> http://www.antionline.com/jargon/plonk.php
>
> I don't think your original post warranted the rude response it got from
> CLC. I also don't see the need for a back and forth flame war of childish
> one-up-manship. I really hope you will both take a moment to gaze out the
> window before posting your next responses.
Accepted.
> And if this thread is the only reason CLC has for kill-filing you, she
> should be ashamed.
Thank you for all of this. I'm glad to see that not everyone has
jumped on the bandwagon.
Marie Martinek
>The tomato crop in Wisconsin sucks this year. Bugs, fungus, rot, all
>kinds of icky stuff.
>
>However, I have a bajillion cherry tomatoes. Is it worth it to try to
>make spaghetti sauce from them, or will it take 10 bajillion cherry
>tomatoes to make any quantity of sauce?
If you've got the freezer space, wash & dry all bajillion of them, pop them
in a bag & bung it in the freezer. Thaw them out in January, run them
through a food mill to separate out skins, seeds (and the stem bit you
didn't take the trouble to core out of a bajillion 'maters), and then
slow-cook them down to sauce. In January, the heat and humidity is welcome
and not wasted.
--
Marie Martinek
Northwestern University, Evanston, IL. USA
mv-ma...@northwestern.edu
Feuer
> However, I have a bajillion cherry tomatoes. Is it worth it to try to
> make spaghetti sauce from them, or will it take 10 bajillion cherry
> tomatoes to make any quantity of sauce?
The easiest thing to do with cherry tomatoes is roast them. Coat them
in oil and put in oven at 500F or something. The skins will come
right off.
David