Subj : Re: Tomatoes
To   : Dale Shipp
From : Dave Drum
Date : Wed Jul 06 2022 06:33:00

-=> Dale Shipp wrote to Bj”Rn Felten <=-

 DD> Tomatoes are not much trouble at all if one has space and sunlight.

 BF> Easy to say now, but what about when winter comes? 8-)

 BF> I've grown tomatoes (and a lot of other stuff) for
 BF> decades. Until my beloved wife left me (R.I.P. Anita) and I
 BF> lost interest in gardening, that we always did together.

 BF> My point was of course, that the only way to get a real Italian,
 BF> sun ripe  tomato is to get them canned directly from Italy -- and
 BF> they are far cheaper than any fresh tomato that you can
 BF> find on any farmers market, and tastes better than even
 BF> your best attempt to grow them yourself.

 DS> I agree but only if your goal is cooking with them.  There are also
 DS> American brands of canned tomatoes that have better flavor than any
 DS> store bought tomato.  BUT, neither is suitable to put on a sandwich.
 DS> One needs a fresh slice of tomato for that.

Absolutely true. When I first made my Italian cheese Bread I was growing
beefsteak tomatoes in the little backyard garden behind the garage. 

I removed the loaf from the bread machine, sliced and buttered, then
thick sliced a freshly picked tomato (which pretty much covered the
slice of bread) topped it with another slice and yuuuuummmmmm. I still
have the taste memory over 30 years later.  Bv)=

 BF> Is there anyone here from the 96% metric world?

 DS> I don't know, but it is fairly easy to switch between metric and
 DS> English measures, although the results look strange after a conversion
 DS> from one system to the other.

Many of my recipes of the past two years have both avoirdupois and
metric measures. It makes the Meal Master ingredients list look a bit
strange sometimes. But, what the hey ........

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rustic Italian Cheese Bread
 Categories: Breads, Herbs, Cheese
      Yield: 12 Servings
 
      1 c  Warm water; 125ºF/52ºC
      2 tb Olive oil
      3 c  Unbleached flour
      2 ts Sugar
    1/2 ts Salt
      1 ts Italian seasoning mix
    1/4 ts Garlic granules
      1    Packet cheese mix from a box
           - of generic Mac & Cheese.
      1 pk Active dry yeast
           Cornmeal
      1    Egg white; beaten
 
  Place ingredients except cornmeal & egg white in bread
  machine pan according to manufacturer's directions.
  Process on dough setting.
  
  Sprinkle ungreased cookie sheet with cornmeal. At end
  of dough cycle, remove dough from machine; place on a
  lightly floured surface. Punch down dough (If dough
  is sticky, knead in additional flour before shaping).
  
  Shape dough into baguette-shaped loaf about 12" long.
  Place loaf on cornmeal-coated sheet. Cover; let rise
  in warm place, 80-85ºF/27-29ºC, for 20-25 minutes or
  until light and doubled in size.
  
  Heat oven to 375ºF/190ºC. With a sharp knife, make
  one deep lengthwise slash in top of loaf. Brush loaf
  with egg white.
  
  Bake for 25-35 minutes or until loaf sounds hollow
  when lightly tapped.
  
  Makes one 12 slice loaf.
  
  NOTE: You can also let the bread machine do the baking
  for you - but the loaf won't look "rustic". It will, of
  course, taste just as good. - UDD
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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