Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Seeding Tomatoes

Greger for President
It is a better qualification that most we have on offer.

Like I mentioned I have done them both ways and I find absolutely no difference in texture or taste. I am a cook and not a chef. I know exactly what a strainer does and I have one since - like I stated - I use to do it that way. Tomato seeds also improve blood flow. Suppose to be cardio value to them. They are perfectly good and nutritional like the skin.

As far as your comment about seeds of other plants that is an absurdity. I guess you can go to the ultimate foolish extreme and say since you eat the skin of an apple why not an orange and banana? Silly rabbit!

Now the whole purpose of this seems to me to get how different folks approach the process and some wish to make into into some type of Iron Chef debate contest. I simply do it my way because we find suits my purpose, provides health value and is time efficient. Others may wish not to - that is why there is vanilla and chocolate ice cream.

Apparently, I'm all about indigence in the kitchen. Good thing my wife is a good cook who enjoys it. I'm in charge of providing the tools and workspace. I understand Greger can go both ways... another presidential quality?

But NOBODY eats banana seeds, do they?!

I usually cook two carrots, a large onion, four garlic cloves, a green or red pepper, two stalks of celery, fresh basil and oregano in olive oil until tender before adding the tomato puree. Then it simmers 2 hours. I use an immersion blender at that point to completely break up the the vegetables. I then add about two tablespoons of sugar(I'll use brown sugar from now on) and a handful more of chopped fresh basil. I bring it back to the boil then can it in pint jars in a water bath canner.
I left the oregano out of one batch for use in non-Italian recipes.
That said, I guess I use carrots and sugar both.

I am a chef, not just a cook.

That sounds like a good idea. I have never minded tomato seeds.

LOL Keys doesn't want to discuss it, he wants to fight about it. I don't mind if he wants to grind up all the seeds and skins. I'm just very pleased to have discovered an easier way to do it right.(Thank You, Donna) While he's grinding away with his food processor I'll already be stirring my sauce.

I picked up 30 pounds of flour today for the Christmas baking!

I think it's time for my first glass of Eggnog and Whiskey for the season.

2 oz. George Dickel #12
6 oz. Eggnog
Dash of freshly grated nutmeg
Hell Yeah Yall!

I don't mind tomato seeds, but not in my puree plz,
it simply goes against my training. Chef Rudee would swat me with that big spoon if I did that. She felt that pain was the best teacher.

Fight about it? LMAO! Maybe Chef Rudee should take a course in nutrition. I also keep the seeds in salsa!

A cook calling himself a chef is the same as a barber calling himself a hairdresser. Same skill set but the name smokescreen adds to the image.

Chef Rudee had many courses in nutrition.
Of course the seeds stay in salsa. as do the skins.
We were talking about puree. What exactly is your skillset?