I'm making some gazpacho for the 4th. This time, I got all Frenchified
about it and I jes finished peeling and deseeding a batch of romas. I
cut out the thick white core and removed all the seeds, saving only
the meat of the tomato.

I know I don't want the seeds, but seems to me there's a lotta good
eats in that "slime" or pulp the seeds are suspended in. So, I put
the "guts" in a large fine seive and mashed out the juice with a
rubber spatula. Taste great! Not bitter. So, now I have the meat to
toss in the FP and the juice from the guts in a separte bowl. I
should be including this juice, yes? No? Maybe?

Hell, I'm used to jes tossing the whole mess in the blender and
letting it go at that, but I'm trying to be a GOOD cook. What say the
brethren? Include the tomatoey goodness?

nb

On 7/3/2011 8:46 AM, notbob wrote:
> I'm making some gazpacho for the 4th. This time, I got all Frenchified
> about it and I jes finished peeling and deseeding a batch of romas. I
> cut out the thick white core and removed all the seeds, saving only
> the meat of the tomato.
>
> I know I don't want the seeds, but seems to me there's a lotta good
> eats in that "slime" or pulp the seeds are suspended in. So, I put
> the "guts" in a large fine seive and mashed out the juice with a
> rubber spatula. Taste great! Not bitter. So, now I have the meat to
> toss in the FP and the juice from the guts in a separte bowl. I
> should be including this juice, yes? No? Maybe?
>
> Hell, I'm used to jes tossing the whole mess in the blender and
> letting it go at that, but I'm trying to be a GOOD cook. What say the
> brethren? Include the tomatoey goodness?
>
> nb
Since I make gazpacho with half the vegetables blended and half finely
chopped, I see no reason for removing skins or pulp. I think it comes
out pretty well.

--


James Silverton, Potomac

I'm *not*

"notbob" > wrote in message

> I'm making some gazpacho for the 4th. This time, I got all
> Frenchified about it and I jes finished peeling and deseeding a
> batch
> of romas. I cut out the thick white core and removed all the seeds,
> saving only the meat of the tomato.
>
> I know I don't want the seeds, but seems to me there's a lotta good
> eats in that "slime" or pulp the seeds are suspended in. So, I put
> the "guts" in a large fine seive and mashed out the juice with a
> rubber spatula. Taste great! Not bitter. So, now I have the meat
> to
> toss in the FP and the juice from the guts in a separte bowl. I
> should be including this juice, yes? No? Maybe?
>
> Hell, I'm used to jes tossing the whole mess in the blender and
> letting it go at that, but I'm trying to be a GOOD cook. What say
> the
> brethren? Include the tomatoey goodness?

Barb calls it "tomato snot". I usually discard that along with the
seeds but on occasion I've been known to strain it and use the juice.
Every little bit helps.

First gazpacho of the season? You must have found some worthwhile
romas.

Felice

On 2011-07-03, Felice > wrote:

> Barb calls it "tomato snot".

LOL... Why am I (s)not surprised.

> First gazpacho of the season? You must have found some worthwhile
> romas.

I found some on-sale romas. Plus it's damn hot, this Summer.
Unusually so, for this area. Making cool stuff fer tomorrow. Hummus
is also on the list. I got up before daybreak to boil the skins off,
so as not to heat up the house. No more stove cooking today!

nb

notbob wrote:
>
> I know I don't want the seeds, but seems to me there's a lotta good
> eats in that "slime" or pulp the seeds are suspended in. So, I put
> the "guts" in a large fine seive and mashed out the juice with a
> rubber spatula. Taste great! Not bitter. So, now I have the meat to
> toss in the FP and the juice from the guts in a separte bowl. I
> should be including this juice, yes? No? Maybe?

Yes, if you still have it. I would drink it all.
>
> Hell, I'm used to jes tossing the whole mess in the blender and
> letting it go at that, but I'm trying to be a GOOD cook. What say the
> brethren? Include the tomatoey goodness?

If you can resist drinking it. I believe I saw it
used in a cocktail on either the Ming or Torres show.

i would, Lee
"notbob" > wrote in message
...
> I'm making some gazpacho for the 4th. This time, I got all Frenchified
> about it and I jes finished peeling and deseeding a batch of romas. I
> cut out the thick white core and removed all the seeds, saving only
> the meat of the tomato.
>
> I know I don't want the seeds, but seems to me there's a lotta good
> eats in that "slime" or pulp the seeds are suspended in. So, I put
> the "guts" in a large fine seive and mashed out the juice with a
> rubber spatula. Taste great! Not bitter. So, now I have the meat to
> toss in the FP and the juice from the guts in a separte bowl. I
> should be including this juice, yes? No? Maybe?
>
> Hell, I'm used to jes tossing the whole mess in the blender and
> letting it go at that, but I'm trying to be a GOOD cook. What say the
> brethren? Include the tomatoey goodness?
>
> nb

"notbob" > wrote in message
...
> I'm making some gazpacho for the 4th. This time, I got all Frenchified
> about it and I jes finished peeling and deseeding a batch of romas. I
> cut out the thick white core and removed all the seeds, saving only
> the meat of the tomato.
>
> I know I don't want the seeds, but seems to me there's a lotta good
> eats in that "slime" or pulp the seeds are suspended in. So, I put
> the "guts" in a large fine seive and mashed out the juice with a
> rubber spatula. Taste great! Not bitter. So, now I have the meat to
> toss in the FP and the juice from the guts in a separte bowl. I
> should be including this juice, yes? No? Maybe?
>
> Hell, I'm used to jes tossing the whole mess in the blender and
> letting it go at that, but I'm trying to be a GOOD cook. What say the
> brethren? Include the tomatoey goodness?
>
> nb
>
>
You need a tomato strainer. http://www.shopping.com/tomato-strainer/products
It'll change your life experience with tomatoes.

Kent

On Sun, 3 Jul 2011 19:12:02 -0700, "Kent" >
wrote:

> You need a tomato strainer. http://www.shopping.com/tomato-strainer/products
> It'll change your life experience with tomatoes.

Tomato strainer? Isn't that a misnomer? It looks like a tomato
grinder to me. If it strained, it would separate something like the
seeds from the rest of the tomato. How does that strainer earn the
name?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Sun, 03 Jul 2011 19:53:36 -0700, sf > wrote:

>On Sun, 3 Jul 2011 19:12:02 -0700, "Kent" >
>wrote:
>
>> You need a tomato strainer. http://www.shopping.com/tomato-strainer/products
>> It'll change your life experience with tomatoes.
>
>Tomato strainer? Isn't that a misnomer? It looks like a tomato
>grinder to me. If it strained, it would separate something like the
>seeds from the rest of the tomato. How does that strainer earn the
>name?


My daughter says it removes the seeds and skin. She got me a strainer
a couple of years ago but I haven't been able to use it yet. I'll be
interested to hear how it works. (Not a food mill)
Janet US

On Sun, 03 Jul 2011 19:53:36 -0700, sf > wrote:

>On Sun, 3 Jul 2011 19:12:02 -0700, "Kent" >
>wrote:
>
>> You need a tomato strainer. http://www.shopping.com/tomato-strainer/products
>> It'll change your life experience with tomatoes.
>
>Tomato strainer? Isn't that a misnomer? It looks like a tomato
>grinder to me. If it strained, it would separate something like the
>seeds from the rest of the tomato. How does that strainer earn the
>name?

Simple. It earns its name by separating both seeds and skins from the
rest of the tomato.

Ross.

On Mon, 04 Jul 2011 09:49:19 -0400, Ross@home wrote:

> On Sun, 03 Jul 2011 19:53:36 -0700, sf > wrote:
>
> >On Sun, 3 Jul 2011 19:12:02 -0700, "Kent" >
> >wrote:
> >
> >> You need a tomato strainer. http://www.shopping.com/tomato-strainer/products
> >> It'll change your life experience with tomatoes.
> >
> >Tomato strainer? Isn't that a misnomer? It looks like a tomato
> >grinder to me. If it strained, it would separate something like the
> >seeds from the rest of the tomato. How does that strainer earn the
> >name?
>
> Simple. It earns its name by separating both seeds and skins from the
> rest of the tomato.
>
So the seed and skin is held in the part with the holes? I don't see
any other place for it. How often does the strainer have to be taken
apart to be cleaned when processing a big batch of tomatoes? Every
few quarts, gallons, bushels?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 04 Jul 2011 09:13:23 -0500, Andy > wrote:

> Not for $195! Something like that could be had for less than the cost of
> shipping from Target.
>
> They actually had the dumb nerve to put a tray of tomatoes in front of
> the chute as if they just fall through whole!

How much was the one you saw at Target?

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 04 Jul 2011 10:43:51 -0500, Andy > wrote:

>
> To tell you the truth, I didn't know such a product even existed.
>
> Only that it would probably take years time to pay for itself!
>
> I'd rather spend $195 on tomatoes. Maybe $19.95 for the contraption.

That was basically my train of thought too, thanks.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 04 Jul 2011 07:26:27 -0700, sf > wrote:

>On Mon, 04 Jul 2011 09:49:19 -0400, Ross@home wrote:
>
>> On Sun, 03 Jul 2011 19:53:36 -0700, sf > wrote:
>>
>> >On Sun, 3 Jul 2011 19:12:02 -0700, "Kent" >
>> >wrote:
>> >
>> >> You need a tomato strainer. http://www.shopping.com/tomato-strainer/products
>> >> It'll change your life experience with tomatoes.
>> >
>> >Tomato strainer? Isn't that a misnomer? It looks like a tomato
>> >grinder to me. If it strained, it would separate something like the
>> >seeds from the rest of the tomato. How does that strainer earn the
>> >name?
>>
>> Simple. It earns its name by separating both seeds and skins from the
>> rest of the tomato.
>>
>So the seed and skin is held in the part with the holes? I don't see
>any other place for it. How often does the strainer have to be taken
>apart to be cleaned when processing a big batch of tomatoes? Every
>few quarts, gallons, bushels?

No. The part with the holes is a tapered strainer (screen). A spiral
tapered auger pushes the tomatoes through, forcing the juice and pulp
through the screen and down the chute into a container. The skins and
seeds are ejected out the small end.
We've used a Victorio Strainer (now Norpro) for over thirty years. I
added a small gearhead motor to ours and I couldn't begin to count the
number of bushels of tomatoes that have gone through to be consumed as
juice or later transformed into sauce.
Disassemble and clean the unit when finished.
Pretty well a must for anyone preserving large amounts of tomatoes.
We also have the screens and spirals for berries, grapes and pumpkin
but they've hardly ever been used.

Ross.

On Mon, 04 Jul 2011 07:27:14 -0700, sf > wrote:

>On Mon, 04 Jul 2011 09:13:23 -0500, Andy > wrote:
>
>> Not for $195! Something like that could be had for less than the cost of
>> shipping from Target.
>>
>> They actually had the dumb nerve to put a tray of tomatoes in front of
>> the chute as if they just fall through whole!
>
>How much was the one you saw at Target?

I didn't know they could be so expensive. The one my daughter got me
was in the $60's, but after that I saw one for mid-30's
Janet US

On Mon, 04 Jul 2011 09:05:22 -0700, sf > wrote:

>On Mon, 04 Jul 2011 10:43:51 -0500, Andy > wrote:
>
>>
>> To tell you the truth, I didn't know such a product even existed.
>>
>> Only that it would probably take years time to pay for itself!
>>
>> I'd rather spend $195 on tomatoes. Maybe $19.95 for the contraption.
>
>That was basically my train of thought too, thanks.

The $200 models are for commercial use, for cottage industries that
can't afford the automated versions but the $20 ones would be too slow
and would wear out too quickly. And they are not a strainer, they are
a style of food mill... by changing cones/augers they can be used for
berries, etc. At one time I considered buying one but I don't make
enough tomato sauce and my old tinned steel Foley food mill works for
me.