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Post by whollygoats on Jan 26, 2018 18:23:35 GMT
Are you sure you're a Canuck?
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Post by Mari on Jan 26, 2018 18:24:31 GMT
I could use some chicken soup. I'm settling for a hot lemon drink.
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Post by Alvamiga on Jan 26, 2018 19:46:08 GMT
Don't forget that tomatoes are also evil!
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Post by whollygoats on Jan 26, 2018 19:56:52 GMT
Don't forget that tomatoes are also evil! Wait....why?
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Post by Alvamiga on Jan 26, 2018 19:59:03 GMT
They do not need a reason; they just are!
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Post by Moose on Jan 26, 2018 23:10:35 GMT
I much prefer tomatoes to be cooked .. in soup, puree or canned form. I can and do eat them raw but not with as much gusto. And I really don't like cherry tomatoes, for some reason.
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Post by whollygoats on Jan 27, 2018 2:55:33 GMT
Truth be told, I'm not a big cherry tomato fan, myself. I haven't thought through why. I like a nice meaty slicing tomato with some 'zest' in the flavor. Then, slice thin for use on sandwiches, or thick for salted 'steaks' of tomato slabs. If the tomato is fresh off a tomato plant in my back yard, all the better. Fresh, ripe, sliced home-grown tomatoes are the best!
I like tomato pastes, sauces, soups, and juices. It's pretty basic for me when it comes to Italian foods, and, I know that there are alternatives that are tasty.
It's pretty basic for Mexican foods, as well.
Note here that 'hothouse tomatoes', tomatoes grown in greenhouses for off-season sale, are a risky proposition when it comes to flavor. Many of them are lacking in the flavor department and much of it is due to rushed overwatering and early picking in the expectation that final ripening will happen on the store shelves. Some go from 'woody' and hard to compost in the wink of an eye.
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Post by Mari on Jan 27, 2018 13:14:30 GMT
I prefer cherrie tomatoes for raw eating. I have a bucket in my classroom to snack on for lunch. I used to have carrots, but they're so noisy.
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Post by raspberrybullets on Jan 29, 2018 10:12:25 GMT
I usually buy cherry tomatoes or smallish tomatoes. Right now they are in peak season and sooo delicious. I just had some fresh with my ravioli, with spinach and olive oil and fresh cracked pepper. So good.
Tomato and cheese is a match made in heaven. I even sometimes put cheese in my tomato soup.
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Post by Moose on Jan 29, 2018 19:23:41 GMT
That sounds pretty good actually. I am still getting through one can a day
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Post by whollygoats on Jan 29, 2018 19:50:21 GMT
My fave with tomato soup was always the oyster crackers.
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Post by Moose on Jan 29, 2018 20:06:49 GMT
Anything with oyster in it is not going to be a friend of mine
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Post by whollygoats on Jan 29, 2018 21:15:41 GMT
*sigh* To quote wikipedia..... Cretins (aka croutons) serve the same purpose.
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Post by Moose on Feb 1, 2018 21:13:48 GMT
Oh .. in that case they'd probably be acceptable.
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Post by whollygoats on Feb 2, 2018 15:54:16 GMT
And, they are bouyant, so, for small children, they make amusing small edible 'boats' on the surface of the tomato soup lake. Fun!
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Post by Moose on Feb 2, 2018 23:06:21 GMT
I don't like soggy things in my soup though. I'd probably just dip
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Post by whollygoats on Feb 3, 2018 3:53:32 GMT
They are made to float, and thereby remain relatively 'crispy', even though afloat in soup.
Me? I like ordinary saltines that I crush to a near powder before adding to the soup bowl. My intent, of course, is to create a semi-solid viscous slurry of tomato soup and cracker crumbs.
So....I'd crush them.
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Post by Moose on Feb 3, 2018 19:32:36 GMT
That sounds .. revolting.
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Post by whollygoats on Feb 3, 2018 20:21:09 GMT
Well....I am an American. So, I suppose that follows.
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Post by Moose on Feb 5, 2018 21:30:38 GMT
True. Pig guts and all that.
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Post by whollygoats on Feb 5, 2018 22:29:18 GMT
WUT?
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Post by Moose on Feb 6, 2018 21:33:44 GMT
chitlins ..
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Post by Moose on Feb 6, 2018 21:33:59 GMT
Though yes, I am aware they are a Southern thing.
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