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I do a fair share of cooking, especially Italian. I am never really impressed by a new receipe for sauce since I have gone thru 100's but I did one on Sunday (and going to do again tonite) that I'm in love with.
use about 2 1/2 pounds of plum tomatoes. Cut an "X" in the bottom and blanch them for 10 SECONDS. Peel. seed and chop.
(2) HEADS of garlic..not cloves (about 20 pieces)
Peel and cut in half.
6 tablespoons of virgin olive oil and 1/8 teaspoon of red hot pepper.
Add the garlic to the oil and bring it to golden, about 3 minutes. DO NOT BURN.
add the chopped tom. red pepper, salt (1/2 teaspoon) and ground fresh black pepper. Cover and simmer for 1 1/2 hours and toss with a pound of spaghetti.
The galic turns creamy and gives an incredible taste to the fresh tomatoes.
Enjoy,
Je
ETA: after blanching put immeditely into ice water bath so that it's easier to peel the tomato.
I do a fair share of cooking, especially Italian. I am never really impressed by a new receipe for sauce since I have gone thru 100's but I did one on Sunday (and going to do again tonite) that I'm in love with.
use about 2 1/2 pounds of plum tomatoes. Cut an "X" in the bottom and blanch them for 10 SECONDS. Peel. seed and chop.
(2) HEADS of garlic..not cloves (about 20 pieces)
Peel and cut in half.
6 tablespoons of virgin olive oil and 1/8 teaspoon of red hot pepper.
Add the garlic to the oil and bring it to golden, about 3 minutes. DO NOT BURN.
add the chopped tom. red pepper, salt (1/2 teaspoon) and ground fresh black pepper. Cover and simmer for 1 1/2 hours and toss with a pound of spaghetti.
The galic turns creamy and gives an incredible taste to the fresh tomatoes.
Enjoy,
Je
Thanks John. I will give it a try. I am always game for trying a new sauce (gravy) that doesn't take all day to cook.
ETA: after blanching put immeditely into ice water bath so that it's easier to peel the tomato.
John - do you hand chop the tomatoes, or pulse them in a food processor..? Have you tried the San Marzano plum toms, they are awesome. I think our next CD Meetup we could all cook something up for the gang, and figure out where to have the meetup..
John - do you hand chop the tomatoes, or pulse them in a food processor..? Have you tried the San Marzano plum toms, they are awesome. I think our next CD Meetup we could all cook something up for the gang, and figure out where to have the meetup..
Hand chop gently. There're pretty soft at this stage. In fact last nite I forgot to chop them and threw them in the pot. Couple of minutes later I "chopped" them in the pot with a knife and wood spoon. How much you chop them amount of juice vs. little pcs. of tom. when you're finished.
I cook this sauce one hour and then if not using right away another 20 minutes before using. Use a VERY gentle flame as you have a small vol. in the pot and it will stick if the flame is too high.
John - do you hand chop the tomatoes, or pulse them in a food processor..? Have you tried the San Marzano plum toms, they are awesome. I think our next CD Meetup we could all cook something up for the gang, and figure out where to have the meetup..
Char Observer says that we are warm/humid today with more t-storms later on.
This is the best summer we have had since moving back. It is more like summers were when I grew up here. Last evening, we were actually able to sit out on the deck comfortably - a little breeze . . . I don't mind the humidity at all unless temps are into the 90s. Hubby won't ever adjust to humidity over 50 %, I don't think. But for me, 70 % humidity and temps in 80s is a mild summer.
I love the storms . . .just don't like things getting hit by lightning or trees crashing down!
So wonderful to finally see rain! Hopefully, no more problems w/ water shortages! And I bet we are in a cycle which will provide some snow this winter.
I finally feel like I moved back home. Since 2002, the weather has just seemed odd to me in this region. Too many hot days starting too early, not enuff rain and too many tornado warnings. This year, we just haven't had those conditions and I am sooooo grateful. Love sitting out on my deck in the evenings . . .
So I find a job for DH and apply for it, now this job was advertised on Indeed as a new listing. I go through all the questions and at the very end it says it's going to match the application to the position that is open with in the company. Do you now what it comes back with? No positions available! So if there are no positions available why is it being advertised? I would assume for future use? So beyond frustrating.
So I find a job for DH and apply for it, now this job was advertised on Indeed as a new listing. I go through all the questions and at the very end it says it's going to match the application to the position that is open with in the company. Do you now what it comes back with? No positions available! So if there are no positions available why is it being advertised? I would assume for future use? So beyond frustrating.
yeah, I have found that, too. So, now what I do is go to the company's corporate website, using the req number that they show in the indeed (or whatever) ad and look it up that way. Most times, the req does not exist. I think that they do that to show that we have jobs available or something.
I know of a bank that does that so that when they lay off people, it looks like there are a ton of available jobs, when, in reality, there are none.
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) that doesn't take all day to cook.
So if there are no positions available why is it being advertised? I would assume for future use? So beyond frustrating.
I think that they do that to show that we have jobs available or something. 
