salsa verde the goat especially with some kind of mango or other sweet fruit habanero secondary salsa
Every time I get a burger or salad from a fast casual eatery, I always save the tomatoes and freeze them when I get home. That way when I’m ready to make salsa I have a ton of fresh, delicious tomatoes on my hands.
‘Cantina’ style with tomato, onion, poblano, habanero, garlic, cilantro, Mexican oregano, cumin, lime juice, salt and pepper.
My attempt at making salsa ended up with me making an awesome hot sauce, so that’s nice. Luckily I bought avocados in anticipation of me fucking it up so time4guacs
whole canned tomatoes are almost universally grown for flavor and ripeness. raw supermarket tomatoes are almost universally grown for consistency and so supermarket moms think they are pretty. guess which one will make a better product for what amounts to a condiment that doesn't need to be pretty.
whole canned tomatoes packed in puree are amazing at pretty much every application where you don't need raw tomatoes.
I feel more strongly about how food shouldn't be grown for consistency in look so that supermarket moms like their shape.
Found a store that sells San Marzano tomatoes nearby. Think I’m going through a can or two every week.
Rly appreciating this Canned tomato cuntiness so I can pass it off to my rl friends and family as something I’ve cultivated on my own
I disliked tomatoes until we joined a CSA that delivers weekly so the tomatoes are always vine ripened and delicious. It totally changed my perspective on them.
Access to ingredients is at an all-time high. I’m supporting Au Bon Canard today with duck and foie gras.
Going to make pizza for basically the first time next weekend. My only real experience with it is store-bought dough and cooked in an iron skillet prior to getting a pizza stone. Any tips for a first timer? Going to make this: https://www.seriouseats.com/recipes/2015/07/pizza-with-spicy-salami-soppressata-honey-recipe.html
Stone. If it goes well I'll upgrade myself to a steel as I know that seems to be the preferred tool here.
No but I probably should. Seems like it would be useful for frozen pizzas and such too. Considering this one:
i have a not dissimilar one, i'd probably go thin wood in retrospect or metal with holes/grates the one issue with doing homemade that style pizza is learning how to form your pizza and get it into the oven, i make it on the peel but your high moisture doughs need a lot of flour to keep from sticking and you have to top very fast or they will stick. you will mess up at some point, one of the most recent kenji youtubes he's posted is him failing and he's been at it for decades. scale the temp back (550 is too hot for a newb imo, 450~ is good) and use more flour than you think to prevent sticking. I don't like corn meal as it impacts the texture too much. stretching the dough you'll want to just watch videos. that recipe is basically what I did at first though with long preheat time to get stone super hot, run on broiler, etc. just shrinks your window for messing up.
Use parchment paper. It works perfectly fine, makes it so much easier, and doesn't leave your kitchen coated in a layer of flour.
I make on parchment and then transfer to a preheated stone on a raised grid on my egg. Stone takes care of the bottom and heat off the dome takes care of the top. I used to slide the parchment out halfway through but now I just leave it. Can’t tell a difference.
yesterday’s canned tomatoes salsa talk set me off roasted over an open flame and pretty much fucking perfect
Bought a Ninja Foodi this week and experimenting with it today with some wings, but I’m probably going to be using quite a bit