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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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On Thursday, June 10, 2021 at 3:47:42 PM UTC-4, bruce bowser wrote:
> On Thursday, June 10, 2021 at 11:18:20 AM UTC-4, Sheldon wrote: > > On Thu, 10 Jun 2021 07:15:30 -0700 (PDT), Cindy Hamilton > > > wrote: > > > > >On Wednesday, June 9, 2021 at 1:29:41 PM UTC-4, Sheldon wrote: > > > > > >> There is no singular salsa recipe. I prepare salsa verde > > > > > >Salsa cruda, perhaps. The presence of ripe tomatoes (as others > > >have pointed out) makes it rojo rather than verde. > > > > > >> from my garden every year, never the same twice; no measuring. > > > > > >Some people prefer a specific, repeatable result. > > > > > >Cindy Hamilton > > I have only two tastes to please, mine and my mates. However each > > uses no precise measurements none are remarkabley different, always > > mostly tomatoes. Typically I use very firm not yet fully ripe Romas, > > diced baby Kirbys, diced bell peppers (red/green), small amount of > > shaved garlic, curly leaf parsley, olive oil, vinegar and lemon/lime > > juice, s n'p, and sometimes some type of grated cheese.... really a > > help oneself salad. I like to use a sharp spud peeler for shaving > > garlic. We don't add hot pepper but there's a shaker of crushed if > > wanted. I don't like growing the hot varietys of hot peppers as they > > never offer the same heat, often too hot. I sometimes like to add > > sliced radish for crunch... mostly ingredients depend on what's in the > > fridge, sometimes even celery, turnip, jicama. I like to add diced > > fennel bulb to mine, I like the anise flavor. My wife detests > > licorice and I love it. Occasionally I'll treat myself to a whole > > anise bulb and nosh the layers by dipping in kosher salt. I've tried > > growing anise bulbs, no luck... Florence fennel needs ideal weather, > > probably why they are so pricey. The fronds are good to dry and > > arrange on a grill as a rack for cooking seafood. > Ouzo is a liquorish form of liquor from Greece. It tasts OK. Not as extremely addictive as that cranberry juice and vodka combo, I tell ya !! Like a potato chip, no one can eat just one !! |
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