Subj : Re: Tomatoes
To   : Jim Weller
From : Dale Shipp
Date : Tue Jun 28 2022 02:17:06

 -=> On 06-26-22  21:46,  Jim Weller <=-
 -=> spoke to Bj”rn Felten about Tomatoes <=-

 BF> Probably not, so we buy fresh tomatoes at the store. Big mistake.

 JW> Most of them are, especially the ones that come here in the winter
 JW> time all the way from California and Mexico, but we do have one
 JW> Canadian greenhouse operator who manages to produce pretty good
 JW> tomatoes year round (at a premium price of course.) It is called
 JW> Mastronardi Produce and it was started by an Italian guy in
 JW> Leamington, in southern Ontario, where a lot of tomatoes are grown
 JW> and canned. They specialise in the Campari variety of tomatoes. The
 JW> grandkids of the founder run the company and they have expanded into
 JW> the USA, first by wholesaling in Detroit but now growing in Florida.

We first heard of them a number of years ago.  Their Campari tomatoes
are the only thing that Gail will buy.  They have a lot better flavor
than any other store bought tomato we have tried.  We have touted them
here and elsewhere, including to a chef we met on an Alaska cruise years
ago.  I believe that the initial company info said that they were grown
in their 800 acre green house.  Now we see them as being "product of
Mexico", but still tasting as good.  The only problem with them is that
they are small in size (about golf ball size) and so do not cover a
hamburger like a fresh harvested beefsteak tomato would.


The recipe in our MealMaster had dehydrator instructions.  Gail did a
lot of this during the times when our son Bryan was stationed in the
mid-East with the USArmy.  Since he is a vegetarian and the Army does
not cater to vegetarians, he greatly appreciated getting good food with
directions on how to rehydrate it.

Since it is no longer the case that he needs such food shipped to him, I
pulled the various dehydrator/rehydrate information from the directions.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Potato/chick pea curry (Chana Masal)
 Categories: Tested, Indian, vegetarian
      Yield: 2 Servings
 
  1 1/2 tb Canola oil
    1/2 ts Cumin seeds
    1/2 lg Onion, thinly sliced
      1 lg Jalapeno pepper, minced
           (Or other green hot pepper)
      1 ts Garlic paste
      1 ts Ginger paste
    1/2 ts Salt
      1 cn Diced tomatoes/juice 15 oz
      1 ts Tandori masala powder
    3/4 ts Turmeric
      1 ts HOT madras curry powder
           (new can)
      1 lg Baking potato, washed,
           Peeled
    1/2 c  Water
  1 1/2 c  Canned chickpeas
           (rinsed and drained)
      1 tb Fresh cilantro (optional)
 
  Measure all ingredients before you start.
  
  Heat oil in heavy bottomed pot over medium high heat.  Add cumin
  seeds and once they start to pop, about 30 seconds, add the onion and
  saute the onion until it starts to brown slightly.  Add Chili pepper,
  garlic and ginger and stirr.
  
  Quickly add the tomatoes and let simmer for about 5 minutes.
  
  Cut potatoes into bite size pieces. (1/2 inch dice or slightly bigger)

  Reduce heat to medium add the salt coriander, garam masala and
  tumeric and stir well.  Add potatoes, sirring to coad with the
  mixture.  Add one cup of water and bring to a boil
  
  Reduce heat to low, cover and simmer for 10 minutes OR until the
  potatoes are beginning to get soft.  Add the chickpeas and 1/4 cup
  more water and let simmer on low for another 15 minutes
  
  Remove from heat and add the cilantro DID NOT USE

  Off the web. Called Chana masala - don't know author.
  
  Place in bag with directions for rehydrating.
  
  Tested 2/22/11. Made two servings, sent to Bryan to taste test.
 
MMMMM


.... Shipwrecked in Silver Spring, Maryland. 02:31:35, 28 Jun 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)

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