Text 10751, 97 rader
Skriven 2014-03-10 22:21:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: food factories
======================
-=> Quoting Dave Drum to Nancy Backus <=-

 DD> Apparently you've never been in a tomato processing plant in canning 
 DD> season. And ask Dale Shipp about being downwind from where they are 
 DD> processing citrus.

I had an uncle who was a stationary engineer. He apprenticed at the
Heinz plant in Leamington and moved over to Chrysler in Windsor as
soon as he could. He was unable to drink tomato juice, eat pasta red
sauce or put ketchup on anything the rest of his life although he
still enjoyed fresh tomatoes from the garden. He said the plant was
very sanitary but the odour became so pervasive over time that it
turned him off of manufactured tomato products forever.

My relatives who worked for Hiram Walker never developed that
problem! (Grandpa worked for Ford shortly after Ford Canada started
up and lived and worked in Walkerville. I remember the smell in the
neighbourhood during childhood visits; it was quite pleasant.)

A tomato dish:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Portuguese Baked Eggs With Chorizo And Ricotta
Categories: Portuguese, Eggs, Sausage
  Servings: 6

      2 TB olive oil
    1/4 c  finely diced Spanish
           chorizo
      3    red bell peppers, thinly
           sliced 
      2    serrano peppers, minced 
      1 md onion, thinly sliced 
      6    cloves garlic, thinly sliced
  1 1/2 ts chili powder
    3/4 ts smoked paprika
      3    sprigs fresh thyme
      2    bay leaves
     14 oz can diced fire-roasted
           tomatoes
    1/4 c  torn fresh basil leaves
           Kosher salt 
           Freshly ground black pepper
      1 c  ricotta cheese
      6 lg eggs
      1 c  shredded sharp white cheddar
           cheese
    1/4 c  grated Parmesan cheese
           Loaf of crusty bread,
           sliced

Adjust oven rack to lower-middle position and preheat oven to 375
F.Heat olive oil over medium-high heat in a large skillet. When oil
is shimmering, add chorizo and cook, stirring, until fat is
rendered, about 3 minute. Add bell and serrano peppers, onion, and
garlic. Continue cooking, stirring often, until vegetables soften, 5
to 7 minutes. Add chili powder, paprika, thyme, and bay leaves and
cook, stirring, until fragrant, about 30 seconds. Add tomatoes and
basil. Season with salt and pepper, reduce heat to low and simmer,
stirring occasionally, for 20 to 25 minutes. Discard thyme and bay
leaves.

Spray a 13- by 9-inch baking dish with cooking spray and spread
pepper sauce evenly in the dish, leaving six indentations to cradle
the eggs. Evenly top divots with ricotta and crack eggs on top of
each one. 

Top with cheddar and Parmesan. Season with salt and pepper and
transfer to the oven to cook until eggs are just barely set and
cheese is melted, about 15 minutes. Remove from oven and serve
immediately with bread.

Posted by: Jennifer Olvera
From: Serious Eats
 
MMMMM-------------------------------------------------












YK Jim


... Poll: will anyone miss Sbarro's?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 Join Us: www.DocsPlace.org (1:123/140)