August Chat in Tennessee!!!!
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08-01-2012, 07:30 AM
Cargo Master
Join Date: Mar 2004
Location: Sewanee, Tennessee
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08-11-2012, 08:08 PM
~I thought it was trying to become an ARMADILLO when it grew up.... 
I also discovered something pretty cool today - how to make my own vegetable juice with a simple collander!
I made about a gallon of salsa:
1 whole truckload of tomatoes, fresh from the garden
(actually - enough to make a gallon)
12 leaves from one of my basil plants
1/2 of a yellow onion
About a tablespoon of common salt
1 Tablespoon of garlic powder
~ I pushed all of this through a food processor, and let it sit in the fridge for a few hours. No suprise - it began to seperate because of all the water content in fresh tomatoes...
I thought: "This ain't good, who needs watery salsa?"
So I figured:
1) Anything so thin it goes through the mesh of a collander is too thin for fine salsa
2) Maybe it will be good for something (the liquid) anyway
*A "DUTCH OVEN" or 4 quart pot will support a fair sized collander
To my suprise, it ended up being about 2 1/2 quarts (out of a gallon of cut-up salsa) of SALSA FLAVORED JUICE
And about a quart and a half of excellent very condensed SALSA that was serious fresh because it was NOT COOKED...
Best stuff I ever made - if you cook fresh food to condense it, the flavor always suffers.
* Try adding:
Lemon
Lime
Peppers
Cilantro
Etc...
In summary; once again an accident in the kitchen turned out to have an amazingly nice result!
I also discovered something pretty cool today - how to make my own vegetable juice with a simple collander!
I made about a gallon of salsa:
1 whole truckload of tomatoes, fresh from the garden
(actually - enough to make a gallon)
12 leaves from one of my basil plants
1/2 of a yellow onion
About a tablespoon of common salt
1 Tablespoon of garlic powder
~ I pushed all of this through a food processor, and let it sit in the fridge for a few hours. No suprise - it began to seperate because of all the water content in fresh tomatoes...
I thought: "This ain't good, who needs watery salsa?"
So I figured:
1) Anything so thin it goes through the mesh of a collander is too thin for fine salsa
2) Maybe it will be good for something (the liquid) anyway
*A "DUTCH OVEN" or 4 quart pot will support a fair sized collander
To my suprise, it ended up being about 2 1/2 quarts (out of a gallon of cut-up salsa) of SALSA FLAVORED JUICE
And about a quart and a half of excellent very condensed SALSA that was serious fresh because it was NOT COOKED...
Best stuff I ever made - if you cook fresh food to condense it, the flavor always suffers.
* Try adding:
Lemon
Lime
Peppers
Cilantro
Etc...
In summary; once again an accident in the kitchen turned out to have an amazingly nice result!
