A Quote by Andrew Zimmern
Be aware of what you cook tomatoes with. The high acid content of the tomato slows down the cooking process of some other foods. Dried beans cooked with tomatoes added to the pot can take up to 20 percent more cooking time than beans without tomatoes added.
Related Quotes
Never use an aluminum pot, pan, or utensil when cooking tomatoes - or any other soft metal items for that matter. The acidity in the tomato doesn't do well with them; they create a chemical reaction that can turn cooked tomatoes bitter and fade the color, and the food will absorb some of the aluminum!
There's a point of no return when you're cooking tomatoes. A little too much heat, a little too long in the pot, and you lose that sense of fresh ripeness that makes tomatoes so great.
My favourite organic recipe is probably a huge batch of chilli con carne cooked with organic low fat British minced beef, tons of kidney beans, tomatoes and baked beans.
Home grown tomatoes, home grown tomatoes
What would life be like without homegrown tomatoes
Only two things that money can't buy
That's true love and home grown tomatoes.
In Spain, we mainly use red plum tomatoes, but it is always fun to experiment. Try using a mix of colors or substitute green tomatoes for plum next time you make a tomato dish.
We economists don't know much, but we do know how to create a shortage. If you want to create a shortage of tomatoes, for example, just pass a law that retailers can't sell tomatoes for more than two cents per pound. Instantly you'll have a tomato shortage. It's the same with oil or gas.
I take 12-bean soup mixes, soak the beans overnight, boil them up, add tomatoes and flavoring, and freeze it. I'll have a cup a day. It's very nutritious.
Three tomatoes are walking down the street-a poppa tomato, a mamma tomato, and a little baby tomato. Baby tomato starts lagging behind. Poppa tomato gets angry, goes over to the baby tomato, and smooshes him and says, Catch up.
I love fresh-from-the-vine summer tomatoes almost more than any other food I can think of, and when I come home with a big haul from the farmers market, I'd like those tomatoes to be at peak flavor and texture for the whole week, until I can replenish them.
Mama was a natural cook. At harvest time, she would whip up a noontime dinner for the men in the field: fried chicken with milk gravy, ham, mashed potatoes, lima beans, field peas, corn, slaw, sliced tomatoes, fried apples, biscuits, and peach pie.
When you grow tomatoes, you're going to get a lot of tomatoes. So you want to learn how to preserve.
Unlike the stereotypical author, I've never had a job as a short-order cook, but I love cooking hot breakfasts for lots of people, juggling the eggs and the bacon and the tomatoes and the fried potatoes and so on.
Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.
For a quick, healthy meal that's also fun for kids, I serve fish tacos: soft tortillas, lettuce, tomatoes, black beans and brown rice.
See, tomato skins are really good at keeping tomato juices inside the tomato, but they have one defect: Moisture can escape from the tops, where the tomatoes were attached to the vine.
The most troublesome plant lectins are found in the hulls of grains, in beans and legumes, and the nightshade family - specifically the peels and seeds of tomatoes, peppers, eggplants, etc.
Related Authors
Andrea Dworkin Quotes
American
Critic
bell hooks Quotes
American
Critic
Charles Lamb Quotes
English
Critic
Charlie Brooker Quotes
English
Critic
Chuck Klosterman Quotes
American
Critic
Elvis Mitchell Quotes
American
Critic
Henry Giroux Quotes
American
Critic
Henry Louis Gates Quotes
American
Critic
Howard Rheingold Quotes
American
Critic
Jerry Saltz Quotes
American
Critic
Kimberly Guilfoyle Quotes
American
Critic
Roger Ebert Quotes
American
Critic
Roland Barthes Quotes
French
Critic
Terry Eagleton Quotes
English
Critic
Walter Benjamin Quotes
German
Critic
William Hazlitt Quotes
English
Critic