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June 2015 Challenge. TOMATOES

7K views 82 replies 23 participants last post by  lasagnaburrito 
#1 ·
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. 
 
#15 ·
Lovin' it! Given the entries so far this should be a top contender.


I started work about 5 am this morning. Finished my last pickup after 5 pm. Got home all pumped up and inspired to create greatness!

In the past I have admitted my fondness for this particular dish. Here's how I do it.

Get pot of salted water going on the stove.

Put 1/4 milk and 1/4 cup butter into a 1 cup metal measuring cup.

Place the measuring cup on stove top as close to flame as possible.

When water is at a rolling boil add the macaroni, stir for 20 - 30 seconds to avoid clumping.

After the appropriate amount of time start checking for doneness. When done put pasta in colander, return pot to burner, flame set to low.

Dump the warmed butter and milk mixture into the pot. Whisk to get all the butter melted.

Turn off flame, add cheese packet, whisk until well blended.

Add cooked macaroni and stir to coat.

Of course for this magnificent challenge entry I sliced about a dozen grape tomatoes and stirred them in.

To be honest I wasn't totally exhausted I also did some simple pork schnitzel as part of the meal.

So there, the bar has been set. Show us what you've got!
 
#19 ·
@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.
 
#23 · (Edited)
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.
 
#24 ·
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.
 
#25 ·
Nothing fancy, but somebody has to challenge @teamfat /img/vbsmilies/smilies/laser.gif

Cherry tomatoes, fried with some left over spicy sausage, green beans, egg and coriander (leaves).

Added some kemiri sambal and fried onions just before eating.

Not the nicest plated dish, but tasty anyway


And lentil-tomato soup for lunch today

 
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