Wayne Boatwright wrote:
> On Thu 16 Jun 2005 06:57:02p, Bob (this one) wrote in rec.food.cooking:
>
>>modom wrote:
>>
>>>On Thu, 16 Jun 2005 15:48:50 -0400, Bob Pastorio >
>>>wrote:
>>>
>>>>http://www.lyricsdownload.com/unknow...the-refrigerat
>>>>or-lyrics.html
>>>
>>>"Don't ya ever wonder what became of all the activists like us
>>>Who tried to make a little noise about the war?"
>>
>>We testified before congress and, later, were elected to various city
>>councils...
>
>>>OBFood: how would you cook a beef arm steak? D's gonna braise it with
>>>onions, mushrooms, and some beef stock.
>>
>>As good a way as any. Good flavor elements.
>>
>>I did a huge (home butchered) chuck recently in a clay pot (Romertopf)
>>with dried shiitakes, tiny potatoes, lots of whole garlic cloves, small
>>green tomatoes and a goodly splash of a big zinfandel. Grand.
>>
>>Pastorio
>>
> What's the effect (taste, texture) of green tomatoes in a
> roasted/stewed/braised sort of dish? I love them fried, pickled, and in a
> green tomato pie, but never considered them as an ingredient like this.

Adds a quiet tang from the acidity with none of the sweetness of ripe
tomatoes. They break down to small pieces.

Pastorio