Sachsenpaule
SENATOR BABYHEAD  Posts: 167 Registered: 11/16/2003 Offline
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7/27/2005 at 13:06  |
Everybody loves sultry tomato souce.
It applys to nearly all kind of food, and its so tasty that you always should have some litres in your fridge.
If you havent had the time to have a meal at work and come home, but arent in the mood to invest many time and effort to make one, you will be glad that you have this souce.
In our case, we are going to make 3 litres of this stuff:
preparation:
- scribe the skin of 4 kg good tomatoes
(the better the material the better the souce)
- give it into hot water for a short time
(pro tip: if you are were making a complete meal add it to the water of the noddles, potatoes or whatever)
- douse them with cold water and peel off the skin, dice them
- dice 400 gramm onions and 4 pieces of garlic
the cooking:
- heat 150 ml oliveoil in a big pot
and add the onions. Heat till the onions are glassy, then add the garlic and one spoonful of sugar
(pro tip: always add a little sugar to all your souces and vegetables, sugar heightens their flavor)
- add the tomatos and 200 g. concentrated tomatomark
- get one tie of thyme and 4 sticks rosemary
(alternative: 2 teaspoons apiece of dried thyme and rosemary )
- let it cook one hour till the souce has a thick consistence, from time to time, flavor it with salt, pepper, sugar and tabasco (alternatively you can use pepper, sugar and chicken or vegetable bouillon), submit good links meanwhile
decanting:
- fill it immediately in 6 clean, hot rinsed 500ml jars
(of course you can fill it in greater jars, but thats what i suggest)
fill it circa 3 cm (no i wont convert this to fucking inch) till the edge of the jar.
Close it immediately with clean rubberrings, cap and seals.
sterilizing:
- place them on a deep plate, so that they dont touch eachother
- fill the plate with 2-3 cm hot water
- shove it in the cold oven, heat to 180 degree, look at it: if you see these little pearls rising in the jar reduce to 150.
Wait 25 minutes, turn off the oven and let the jars stand there for ca 30 minutes.
You can fry it if you want.
[Edited on 27/7/2005 by Sachsenpaule]
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ghostrider
liberal exit   SSHOLEPosts: 2525 Registered: 7/29/2004 Offline
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7/27/2005 at 13:18 |
litre's ? kg ? mg ?
taht's craxy
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Sachsenpaule
SENATOR BABYHEAD Posts: 167 Registered: 11/16/2003 Offline
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7/27/2005 at 13:31 |
Yea, most of the world use these units, except the us.
Everybody says milliard, not so the us, they say billion.
Limeys and Australians drive on the left side.
WHY??
If it where some sort of cultural identity it would be ok, like the fact the nooding up and down is considered as no in some parts of the world.
Nevertheless to mention 2 things:
1. convert it anyway, its worth the effort
2. "Food > Tomato Souce - yr ass+"
LOLz
[Edited on 27/7/2005 by Sachsenpaule]
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I used to be an atheist, until I realized I had nothing to shout during blowjobs. "Oh Random Chance! Oh Random Chance!" just doesn't cut it….
Robert Anton Wilson, 1932 - 2007
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Evildigitz
SENATOR BABYHEAD  Posts: 143 Registered: 4/6/2004 Offline
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7/27/2005 at 14:16 |
Limeys and Australians drive on the left side.
With us Limeys this apparently dates back to the dark ages when upon the road you would always pass someone with your sword arm (right in most cases) closest to them in order to defend yourself should the need arise. Some French leader during their time of conquest was left handed and ordered that his whole army should pass left side closest. The Americans after winning the war of independence chose the option that was most different to the British to feel more - erm - different and un British about life. Needless to say, we have it right for practical reasons. 
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Uart
DARTH MENSES  Posts: 1228 Registered: 3/5/2005 Offline
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7/27/2005 at 19:00 |
Evildigitz: Limeys and Australians drive on the left side.
...
Needless to say, we have it right for practical reasons.
Needless to say, you get to be "special" because everyone else does it the American way. Congrats on being right. |
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shitbox
my balls your chin, get used to that idea  SSHOLEPosts: 979 Registered: 1/9/2005 Offline
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7/27/2005 at 21:27 |
Uart: Evildigitz: Limeys and Australians drive on the left side.
...
Needless to say, we have it right for practical reasons.
Needless to say, you get to be "special" because everyone else does it the American way. Congrats on being right.
You say tomato...i say blow me.
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LORDKAHUNA
Don't make me fuk your moustache  SSHOLEPosts: 1691 Registered: 8/5/2003 Online
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7/27/2005 at 21:35 |
Sachsenpaule: Everybody says milliard
What the unholy fuk!
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mcgarpat
DARTH MENSES Posts: 413 Registered: 7/10/2005 Offline
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7/27/2005 at 22:57 |
Havent you heard of a milliard meter, it comes from fucktards in furlongs per fortnight
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sahlgoode
SENATOR BABYHEAD  Posts: 254 Registered: 7/6/2005 Offline
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7/28/2005 at 05:52 |
After I retired from a life on the road, I took "real" jobs in restaraunts.(in Canada) More than half the places didn't have metric ovens, or scales, or fridges. I always thought that was pooched. After all the time P.E.T. forced old guys like me to learn the @#!!!in' sh*t....and I gotta read it all over my ceriel box, to boot. Sure maybe half the world uses the system, but for the love of Elvis, why? Great formula for da' sauce!
...done ranting.
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Mofo
dont give a shit  SSHOLEPosts: 442 Registered: 2/8/2004 Offline
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7/28/2005 at 06:27 |
Everyone else uses the metric system but America... I have a feeling that isn't going to last long.
LONG LIVE NEW AGE IMPERIALISM!! |
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dagwood
DARTH MENSES  Posts: 425 Registered: 12/19/2004 Offline
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7/28/2005 at 09:30 |
That looks like a lot more work than necessary, I usually just blanch 'em and throw 'em in old mayo jars. I'm pissed cause I just had to pull up 11 plants that had started bearing real good then started the yellowing and wilting indicative of the insidious root-knot nematodes and tomato virus. Debating whether or not to replant so I can try your metric recipe.
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dagwood
DARTH MENSES Posts: 425 Registered: 12/19/2004 Offline
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9/11/2006 at 23:07 |
Revitalizing an old thread with a recipe I've been making for weeks Seemed to fit here w/out the need for a new topic and I was last to post here over a year ago
Everybody knows how good ho'made garden fresh maters are, ours are 'bout played out , but if you got any left or put up try this-
Killer Pico de Gallo:
For every 2 large tomatoes (approx) thoroughly diced add
2 minced jalapenos w/out seeds lessin you wants it real hot .Oh and use some latex gloves or you will notice a painful burning sensation the next time you use the bathroom
1 or 2 cloves garlic, very minced
1/4-1/2 medium onion diced-I like the red ones but
spanish would be more appropriate
1 lime, just the juice
3 or 4 green onions thinly sliced ,include some of the green parts
1/4 cup cilantro, chop chop
Dash o' salt and pepper, little bit of chili powder or cayenne don't hurt
Mix it all up and let it steep in its own juices for a bit , even better the next day, lime keeps it fresh
Mmmgood, makes you wanna eat the whole bag of chips then put some on the rice/beans and the quesadillas
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IMBOLCPunxsutawneyPhil
SENATOR BABYHEAD  Posts: 244 Registered: 3/17/2005 Offline
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9/12/2006 at 02:05 |
dagwood:
2 minced jalapenos w/out seeds lessin you wants it real hot .Oh and use some latex gloves or you will notice a painful burning sensation the next time you use the bathroom
Wash your hands before and AFTER you cook, you dirty fuck.
Here be my suggestions, from down hea in tessas.
Crush the garliks. Smash destroy.
ROAST the tomatos, Jalapenises and White Onions if you are manly enough.
Use White onions, mince them transparent. [Aryan nation!]
Skip the green onions, use more cilantro--that way it will be the same as your delusional mesican food power symbol.
Don't add salt or pepper and skip that cayenne pepper shit, because it will be plenty spicy if you leave in some of them fucking seeds.
If you want it not to be so spicy you can remove some of the "ribs" from the inside of the pepper, heck fillet the little green bitch.
Rinse it a bit if the hotness makes you cry like a teenage whore.
Lime Juice is cool, you probably don' tneed a whole one unless you are using those midget key limes.
...End rectifying transmission...
Super Magic Hint: If you find yourself in the pangs of a capsicum overload just eat a spoonful of sugar, some starch [beans + Rice] or a glass o' milk.
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dagwood
DARTH MENSES Posts: 425 Registered: 12/19/2004 Offline
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9/12/2006 at 03:24 |
Better to wash my dick before cooking since I've always got at least one hand down there Phil.
I had a bad experience with some really fresh habaneros my grandma
put on the counter and I used in my not- so- famous spaghetti while drunk.I often use more of the raw shit than necessary once I start cutting, a sprinkle here and there helps me and my burnt-up tastebuds. So I'm wary of the spicy spicey. Is it really the ribs and not the seeds
that hold the heat? -No way!
Go Hogs!!
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IMBOLCPunxsutawneyPhil
SENATOR BABYHEAD Posts: 244 Registered: 3/17/2005 Offline
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9/12/2006 at 04:09 |
You can test a hotness by the firmness of them ribs! at least I do.
The seeds definitely hold the heat. bah some research. I might be wrong, but I notice it's less hot around the non-white parts--stick to the green stuff.
p.s.
Then sometimes that shit is so hot it doesn't matter.
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Phlebas
SENATOR BABYHEAD  Posts: 250 Registered: 7/29/2005 Offline
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9/12/2006 at 04:19 |
Being from the region, Dagwood, I have to ask what breed of tomatoes you are growing. And, do you have an aversion to sweeet onions in the recipe?
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dagwood
DARTH MENSES Posts: 425 Registered: 12/19/2004 Offline
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9/12/2006 at 05:19 |
Hey fleabass, how u doin'?
We grow the big boys and the better girls
Good to have some bushy determinate and some rambling indeterminate ones together. The woman planted late and never improved the soil but prolly didn't fertilize
well enough. The heat finally got to 'em and the nine plants we had too much from for 6 weeks are all but gone now.
Spanish onions are sweet, them Vidalias are really schwweet, I like the Bermudas for almost anything. Phil's probably right about the white ones in the pico though. I still think the green'uns help.
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FOR ALL INTENTS AND FOR ALL PURPOSES
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