Thank you for giving me the opportunity. Since it will be coming up on Summer here in the Northern Hemisphere this month's challenge will be the TOMATO.
Our second tomato challenge. Too bad I already burned my best one with the confit tomato/aubergine millefeuilles in the first one. Now I have to THINK. Oh, the pain
I agree - though not "in season" it will make it more challenging. Besides maybe thin out the larders and freezers some for the new batches coming later this summer.
@teamfat I love it! I have my own method of making the boxed stuff and it's not bad. I get the "creamy" labeled stuff and then I mix thr powder with the milk or cream if I'm feeling sinful and let it sit stirring occasionally. Te. I cook the pasta al dente and strain. I stir it really butter and the cheese powder mix and it's really not a bad meal on the quick. Haven't done it in ages though, I'm inspired now.
I grew up on a farm. Ironically that means we had a lot more canned, salted, smoked, frozen, or otherwise preserved foods. (I don't care how big your family is you cannot eat a cow in a week.) Canning a food requires raising its temperature to 240 deg F at sea level. You can't even boil water that hot and canning requires a pressure cooker. By contrast, 145 deg is considered safe for seafood or roast beef and 165 deg is safe for poultry and bordering on well done. Thus even without the aluminum taste, canned foods are by definition overcooked. Just saying.
typo nazi'ng your post: It's a Cherokee tomato. (as to show respect to those cooks of Native American descent who might identify as belonging or of Cherokee heritage). Cocoa tomatos are in-season already and will sub out nicely, well at least here in the Appalachia.
I usually don't like lentils, but that looks very appetizing.
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