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Greger #204720 12/19/11 03:25 AM
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Originally Posted by Greger
...
I think it's time for my first glass of Eggnog and Whiskey for the season.
...

There's a season?? dunce


You never change things by fighting the existing reality.
To change something, build a new model that makes the old model obsolete.
R. Buckminster Fuller
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Carpal Tunnel
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Not for whiskey.


Good coffee, good weed, and time on my hands...
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Originally Posted by Scoutgal
That sounds like a good idea. I have never minded tomato seeds.
I have always considered them to be an excellent source for tomatoes. :-)
Yours,
Issodhos


"When all has been said that can be said, and all has been done that can be done, there will be poetry";-) -- Issodhos
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...and tomatoes are very nutritious.

I chose to feed the thousands of them in that 25 pound box of tomatoes to my chickens rather than eating them myself.
The chickens will turn them into eggs.

Also very nutritious.


Good coffee, good weed, and time on my hands...
Greger #204804 12/19/11 10:26 PM
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Originally Posted by Greger
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?

I applaud Julia Child and Graham Kerr for showing there is exactly no mystery or magic to cooking. Now I fully realize there is a blatant amount of runaway egos among certain who proclaim to be chef's since the cooking channel is littered with them. Push them aside. Send them back to CIA (culinary version) for an ego draining.

If one can read, measure and have some basic organizational skills they can cook. Now if one has a modicum of artistic talent and a bit of experimental bravado that can add (or subtract) from what one does.

Most cooking is very basic. Virtually all restaurants have variations on the same type of comfort foods. Someone with virtually no culinary experience can create dishes such as a Seafood Risotto. Did it with 4H kids. Millions can easily create dishes that match anything you will get in 90% of the restaurants in the country. So my skill set is just that. I am an excellent cook (self proclaimed) who loves to experiment in the kitchen. I learned by watching my father and my children have learned by watching me and my wife. So I am one of that great multitude that are exactly like me!

As far as salsa I'm sure you already knew there are some who process it without seeds especially for canning. Two schools of preparation. Maybe Chef Rulee was cleaning a pot when that was being covered? Check it out.


Only racists oppose my dictatorship.
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Originally Posted by logtroll
But NOBODY eats banana seeds, do they?!


The only people who do not eat banana seeds are those who do not eat bananas.

Quote
In cultivated varieties, the seeds are diminished nearly to non-existence; their remnants are tiny black specks in the interior of the fruit.

wiki article on bananas


Take the nacilbupeR pledge: I solemnly swear that I will help back out all Republicans at the next election.
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Keys, I find your controversial attitude regarding the art of cooking to be detrimental to any discussion of it with you.
Our conversations regarding food are at an end.

Enjoy your dinner.


Good coffee, good weed, and time on my hands...
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Originally Posted by keysersoze
Originally Posted by Greger
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?

I applaud Julia Child and Graham Kerr for showing there is exactly no mystery or magic to cooking. Now I fully realize there is a blatant amount of runaway egos among certain who proclaim to be chef's since the cooking channel is littered with them. Push them aside. Send them back to CIA (culinary version) for an ego draining.

If one can read, measure and have some basic organizational skills they can cook. Now if one has a modicum of artistic talent and a bit of experimental bravado that can add (or subtract) from what one does.

Most cooking is very basic. Virtually all restaurants have variations on the same type of comfort foods. Someone with virtually no culinary experience can create dishes such as a Seafood Risotto. Did it with 4H kids. Millions can easily create dishes that match anything you will get in 90% of the restaurants in the country. So my skill set is just that. I am an excellent cook (self proclaimed) who loves to experiment in the kitchen. I learned by watching my father and my children have learned by watching me and my wife. So I am one of that great multitude that are exactly like me!

As far as salsa I'm sure you already knew there are some who process it without seeds especially for canning. Two schools of preparation. Maybe Chef Rulee was cleaning a pot when that was being covered? Check it out.
keyseroze, I agree with you. I'd also add the element of magic or soul or whatever you want to call it. You can give some the people the same ingredients for a sandwich, and one will be wonderful and the other will be flat. I even experienced that with coffee. I went into one the popular coffee chains, asked for a cup black. The girl clerk said that she had to make another pot. With the same ingredients, hardware, water, and procedure (recipe), she somehow managed to make a tasteless piss poor pot of coffee. Out of curiosity, I asked her is she liked coffee. I wasn't too surprised when she replied no, and that she doesn't even drink it.

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journeyman
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Joe:

I love Portuguese bread and occasionally have a loaf of it around. The other day my daughter was over and decided to make herself a grill cheese sandwich. So she cut two large slabs of the bread and added the cheese, some tomato slices and banana peppers. I hate grill cheese sandwiches but this one tasted great, Simple food with a slight variation.

So she came over for breakfast on Sunday and loves french toast. I concocted some scrambled eggs, peppers, tomatoes (with seeds) and some shredded pork. Nice mixture. Took a large slab of Portuguese bread and prepared it like french toast. I had also created a cavity in the bread and when it was just about done added that mix to it and then grilled the side to seal it. Fantastic!

So maybe that was magic or soul or just some dumb luck. I imagine that both those recipes are out there somewhere but it was fun just to toss some stuff around a wee bit different. Millions do it.


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Originally Posted by keysersoze
So she came over for breakfast on Sunday and loves french toast. I concocted some scrambled eggs, peppers, tomatoes (with seeds) and some shredded pork.

You ate tomato seeds? Tomato seeds are poisonous! They cause appendicitis! They cause cancer! They cause impotence!

There are places right here on the internet that will tell you that! Search contrails tomato seed conspiracy 9-11!

And you fed it to your daughter!


Take the nacilbupeR pledge: I solemnly swear that I will help back out all Republicans at the next election.
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