Is this rye? It looks like a banana bread.
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Wait, wat? I feel like I missed a memo on this.
Above is where I’m at.
There are several food aversions which I have that I regret, but this isn’t one of them.
I kind of have the opposite problem. We have some honeycrisp apple trees, but the fruit they yield is not good than an organic Whole Foods honeycrisp apple.
Of course the Farmer’s market ones are better still.
Maybe I should take this problem to the gardening thread.
Unless you live in Mexico or Italy or it’s ~3 weeks out of the year the tomatoes at the grocery store are trash. If you’re cooking with tomatoes you should have 10 cans of san marzanos in your pantry - they’re about a nickel more than the bad canned ones and taste amazing. Never buy tomato chunks (tons of preservatives) just whole tomatoes that you can lightly break up with your hands. I eat tons of canned tomatoes in winter just for some fresh veg.
Italians obviously mill and bottle their own sauce every other year but I’m presuming you don’t have access to that.
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I’ve been saying this over and over in this thread. “Splurge” on your canned whole tomatoes please.
Looking at the website for my local grocery.
One 28-ounce can of Cento San Marzano certified peeled tomatoes in $3.99. One 28-ounce can of Red Gold whole peeled tomatoes is normally $1.99, on sale for $1.50. Cento Italian style peeled tomatoes are $2.49.
I usually buy “Italian style” for this reason. I’m sure theres some reason why authentic SM tomatoes matter but 99% of the time I’m making a red sauce where you couldn’t tell the difference.
Also, the supposed reason why SM tomatoes are “essential” is that they are sweeter and less acidic. If someone has ever written a clear explanation of why run of the mill canned tomatoes plus a teaspoon of sugar doesnt get you the exact same result, I’ve never heard it.
SM Type 1.99
Plum 1.99
SM “type” is what I buy. They are not SM tomatoes.
Good enough! Altho spreading an extra $2 across two plates of pomo seems like a cheap way to have a nice meal .
I like the Mutti brand if you can find it near you. They had some in the fancier supermarket near my house and it’s the one I used back home (it’s not a fancy brand by any means)
Oh and I’ve personally tasted the Unico SM “type” tomatoes and they’re really, really, really good. Much better than their plums that taste thin and tinny. The SM juice is thick and delicious.
I like Red Gold canned tomatoes.
Good to know. Actually, anything tomato sauce related is my wife’s domain and I kind of assumed that she just used canned tomatoes because they were easier.
So I decided I’d check in the pantry to see what she uses. We’ve got about 10 cans of San Marzano tomatoes. Apparently I’ve been eating the stuff for years.
A port reduction sauce on duck breast or a filet is amazing.
Theres also the whole concept of BBQ sauce.
That’s a good counter example for sure.
Meat should probably not be paired with sweetness alone, but sweet is useful to balance out salty, umami, and especially sour flavors.
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Well, ya. I can’t imagine spreading honey on a plain, sauteed chicken breast. But make them into fried tenders and plenty of people wouldn’t blanch at the thought of dipping them in honey.
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