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Do the hard green tomatoes soften easily when using them in cooking?? I usually just make oven fried green tomatoes...
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They slice nicely, as you probably know. They do not stay hard when cooked in a chili. They soften and add a subtlety to the flavor. There was no down side to using them.
I was just going to post about True Citrus. I use this all the time, sometime to flavor seltzer and sometime in a cocktail. Occasionally, I also cook with it. It adds a nice touch to several low carb desert recipes.
A side note: I recently ordered several flavors from the True Citrus website, then found the products cheaper on Amazon.
I was just going to post about True Citrus. I use this all the time, sometime to flavor seltzer and sometime in a cocktail. Occasionally, I also cook with it. It adds a nice touch to several low carb desert recipes.
A side note: I recently ordered several flavors from the True Citrus website, then found the products cheaper on Amazon.
I've used that for years, mostly in water. So good.
I dislike fish taste, but vowed to buy anchovy paste for when I want more umame flavor (I like and use fish sauce), and found an umame paste at TJ's that is anchovy and tomato.
LOVE IT!!!
Anchovy paste and fish sauce are two of the foulest substances ... but they make so many dishes taste a lot better. And if your crew is mostly Western, no one will have a clue of what you used to get that flavor.
Anchovy paste and fish sauce are two of the foulest substances ... but they make so many dishes taste a lot better. And if your crew is mostly Western, no one will have a clue of what you used to get that flavor.
I don't like fish much but don't have your view of fish, anchovy or oyster sauce. I think in large part it's cultural, it is quite common here.
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Anchovy paste and fish sauce are two of the foulest substances ... but they make so many dishes taste a lot better. And if your crew is mostly Western, no one will have a clue of what you used to get that flavor.
Anchovy paste can give meatlove a flavor boost. Or, maybe, I should say, it adds a little depth of flavor.
Anchovy paste and fish sauce are two of the foulest substances ... but they make so many dishes taste a lot better. And if your crew is mostly Western, no one will have a clue of what you used to get that flavor.
Agree
take a direct whiff of either and it will make you wanna puke
But either of those in the hands of a skilled chef / cook can make some awesome dishes where the harsh direct taste is blended in very nicely with the dish and is incredible
I don't like fish much but don't have your view of fish, anchovy or oyster sauce. I think in large part it's cultural, it is quite common here.
My point is that if you take it straight, it is not very appetizing. Incorporate it in dishes? Do it all of the time.
If i told people that I was using it, they probably would not touch the dish.
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