Text 31401, 71 rader
Skriven 2009-11-25 15:24:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: trips 422
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 ML> b. 398 made it to FidoTel; I don't know why it might not have
 ML> made it elsewhere. But that's one of the reasons I keep count.
 RH> I never saw it otherwise so I'll reply to this.

Can't figure this out. I see that both messages that didn't
get out (to various places, anyhow) were sent through Doc's.
They certainly weren't near-duplicates that would have been
trashed by a dupe checker.
 
 ML> These peppercorns have been cooked for a good long time, over
 ML> six hours, and would pose no problem for teeth, dentures, or
 ML> any but the most delicate of constitutions.
 RH> Even after long cooking, sometimes they still have enough of a "bite"
 RH> to be disconcerting if I bite into one.  I will add coarsly ground
 RH> pepper to my bowl if I think it needs a bit more spicing.

Chacun a son gout. A little disconcerting bite is the
precise reason for leaving them in.

 RH> Yes but Mom wrote that while the top carrots looked good, quite a few
 RH> underneath them were rotten.  She was wondering if they were last
 RH> year's carrots.
 ML> No. Last year's would be shriveled up, not rotten.
 RH> Depends on the storage method; they would be shriveled up if stored in
 RH> a dry place.  In a wet place they would rot.

In a wet place, though, they'd have long turned into
unsaleable sludge if they were last year's. Further,
the rot would have infected the ones up top, unless
there were some serious malice aforethought on the
part of whoever packed the package.

ROASTED RED TOMATO SAUCE
cat: celebrity, vegan, sauce
makes: 1 qt

2 lb ripe tomatoes
2 oz olive oil
1 lg yellow onion, peeled and sliced
1 md leek, washed, trimmed and diced
1 sm carrot, peeled and diced
1 hd garlic, cut in half horizontally
1 bay leaf
1 sprig thyme
1 sm bunch basil (about 1/4 lb)*
s&p

* That's what it says. I think that's a sizable bunch of basil.

Preheat oven to 350 F. Cut out a cone at stem end of each
tomato to remove core. Cut tomatoes into quarters. Spread
them in baking dish. Toss tomatoes with half the oil, and
roast them uncovered for 30 min, stirring them up several
times. The tomatoes are cooked when flesh is very soft and
skin separates easily.

Heat remaining oil in nonreactive pot. Add onion, leek,
carrot, and garlic, and cook over med heat until completely
soft, about 10 min. Add roasted tomatoes and herbs. Simmer,
stirring frequently until flavors come together, 30-45 min.
Pass sauce through food mill, and season with salt and pepper.

Heat gently to use as sauce for pasta, grains or vegetables.
If refrigerated in covered container, sauce will keep for a
week; if frozen, for several months.


:Adapted from Alice Waters, Chez Panisse Vegetables
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