My understanding is that Gultimates (Monosodium Glutimate in particular) are naturally occurring in many foods including Parmesan cheese, tomatoes, and many others which provide Umami. It is difficult to actually avoid in small quantities.
I use a lot of Parmesan cheese, including in such esoteric foods as Grits (a venerable whiteboard for painting).
I use a lot of Parmesan cheese, including in such esoteric foods as Grits (a venerable whiteboard for painting).
My point exactly these things all add some real taste to the food. Taking something that lacks its own flavor and adding MSG as a catalyst yields IME a hollow metallic quality to everything. IMNSHO.
We did a multivariable experiment with tomatoes two years ago, and discovered that (i) the redwood trees surrounding our yard create a tall deep canyon with only 4 or 5 hours of direct sunlight in the summer; (ii) the only tomato plants which produced good tasting fruit in this environment, are the teeny tiny cherry tomato varieties. We planted 21 different tomato varieties, and only the cherries were keepers.
So this year we have only 4 plants. Two Sweet Million red cherry tomatoes, and two Sungold orange cherry tomatoes. Each of them in its own self watering planter, the commercial variety called Earthbox (link). I like these because I only have to refill the water reservoir every 2-3 days, and don't have to make adjustments depending on the temperature or other weather variables. Top it up and forget it.
So this year we have only 4 plants. Two Sweet Million red cherry tomatoes, and two Sungold orange cherry tomatoes. Each of them in its own self watering planter, the commercial variety called Earthbox (link). I like these because I only have to refill the water reservoir every 2-3 days, and don't have to make adjustments depending on the temperature or other weather variables. Top it up and forget it.
Just what the local garden center had, an Early Girl and a Beefsteak. Both look like they will bear well, lots of green fruit on them but it will still be a while for any to ripen. We have planted cherry / grape tomatoes in the past but they just don't get eaten fast enough.
My two zucchini plants are huge. I have already harvested 6 or 8 good sized squash and there are only two of us in the household. We're going to be overrun with them. I have to find some Mason jars and try pickling them, apparently zukes make fine bread & butter pickles and even passable dills. Never tried them before.
We did the Sweet Million again after last years success. We did get some green heirloom varieties last year that made a fine salsa.
Surely . It's the actual additive that affects people.
Not trace amounts. Like salt from a shaker vs.
the salt in meat.
When you start to get baskets and baskets of tomatoes this summer, consider making Bloody Marys (with vodka) or Bloody Marias (with tequila).
We ordered these at the Four Seasons hotel bar and were delighted. It was a Sunday afternoon and the pace was slow, so their friendly bartender kindly gave us the recipe and showed us her preparation. It's terrific.
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We ordered these at the Four Seasons hotel bar and were delighted. It was a Sunday afternoon and the pace was slow, so their friendly bartender kindly gave us the recipe and showed us her preparation. It's terrific.
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There is no replacement for fresh tomato juice. Once you've had the 'good stuff' it's hard to go back. Be prepared for a labour of love though as it's tiresome. Your knees get weak and your vision gets blurry by the time you've made even 20 litres unless you have a powered mill. The reward is worth it either way.
And no, the masticating juicers don't cut it. Not the $500 one I bought anyway. Bought it in the morning, took it back in the afternoon. It gave me tomato water, and tomato pulp. Same thing I get by doing it in the blender and then a sieve.
And no, the masticating juicers don't cut it. Not the $500 one I bought anyway. Bought it in the morning, took it back in the afternoon. It gave me tomato water, and tomato pulp. Same thing I get by doing it in the blender and then a sieve.
And now: how to flop. Not so much in terms of cooking but in terms of matching a public's taste.
So for this lunch, I had prepared:
- a salad of melon, watermelon, cherry tomatoes, mozzarella and balsamic cream.
- followed by skewers of lamb with a tabouli and cucumber in yogurt.
Most of the people under 60 ate a lot, most of the people over looked at it with the utmost suspicion. Oh well...
So for this lunch, I had prepared:
- a salad of melon, watermelon, cherry tomatoes, mozzarella and balsamic cream.
- followed by skewers of lamb with a tabouli and cucumber in yogurt.
Most of the people under 60 ate a lot, most of the people over looked at it with the utmost suspicion. Oh well...
same here, not sure about the flavours in the salad?
Lamb kebabs, tabouli and cucumber/yogurt straight out of Persia and the culinary diaspora.
I think the response would be similar with those age groups in the UK. 'Foreign food' was viewed with suspicion, my mother used to call any food that wasn't 'meat 'n' two veg' 'foreign muck', even if it came from the north of England!! and even though my father, who was a head chef, had cooked it!
For so long in the UK, a buffet would be sausage rolls, chicken legs/wings and meat pies, and very little else. Thank goodness things have changed (maybe).
Lamb kebabs, tabouli and cucumber/yogurt straight out of Persia and the culinary diaspora.
I think the response would be similar with those age groups in the UK. 'Foreign food' was viewed with suspicion, my mother used to call any food that wasn't 'meat 'n' two veg' 'foreign muck', even if it came from the north of England!! and even though my father, who was a head chef, had cooked it!
For so long in the UK, a buffet would be sausage rolls, chicken legs/wings and meat pies, and very little else. Thank goodness things have changed (maybe).