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  1. #1381
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    Quote Originally Posted by dasva View Post
    Same goes for a lot of things. Amazing how much sweeter things taste once I cut sugar. But I love salt and my sodium has always been lower end of acceptable so I'll keep piling that on
    Same. I use low sodium stocks and all that sort of stuff but only because I like salting it myself.

  2. #1382
    Ridill
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    Quote Originally Posted by Zetanio View Post
    Same. I use low sodium stocks and all that sort of stuff but only because I like salting it myself.
    Oh that's pretty understandable. I add very little during actual cooking even for just myself. Under is a lot easier to fix then over and how much you might want/need can vary day to day

  3. #1383
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    Quote Originally Posted by dasva View Post
    Oh that's pretty understandable. I add very little during actual cooking even for just myself. Under is a lot easier to fix then over and how much you might want/need can vary day to day
    Always.

  4. #1384
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    Quote Originally Posted by Zetanio View Post
    Eat the fish without the fish sauce.

    It's a shitty shitty transition but you'll be amazed at how salty shit will taste once you'd cut it out for a month.
    She uses fish sauce in a lot of dishes, not just cooking fish. That's the trouble!

  5. #1385
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    Quote Originally Posted by Kalmado View Post
    She uses fish sauce in a lot of dishes, not just cooking fish. That's the trouble!
    I know. It was hyperbole.

  6. #1386
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    Quote Originally Posted by Zetanio View Post
    I know. It was hyperbole.
    You know, I thought it was but wasn't 100.

  7. #1387
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    Hah. Understandable.

  8. #1388
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    Making roast beef poboys again tonight.

    Get your jealous taste buds ready!

  9. #1389
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    Had a craving for halal.

    Sated it by making it.



    Roast beef poboys again

    These were FAR superior and I found some decent bread.



    The usual Tuesday or Thursday. Not pictured - Whole roasted sweet potatoes

  10. #1390
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    That halal looks legit. We need to start experimenting with trying to cook food like that. Last night we ate out (out of town Irish pub) and ordered a "Greek burger" and poutine. The former was lamb burger with feta, tomato, and arugula. The latter was a thin gravy. Neither of us has had poutine so we didn't know what to expect. Both were good, but left the restaurant feeling like we were going to burst. Probably from the poutine.

  11. #1391
    You wouldn't know that though because you've demonstrably never picked up a book nor educated yourself on the matter. Let me guess, overweight housewife?
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    Yes I am dumb about cooking, but I am having a hard time finding the answer to this on the interwebs:

    If you had a recipe that called for whole canned tomatoes, how would you guys go about emulating it with fresh tomatoes? I read that canned is better for certain recipes because of the process, but I really want the fresh taste to it, too. (It's a salsa recipe fyi.) Has anyone done the process before to "can" fresh tomatoes? Did it end up tasting better than store-bought canned? Suggestions? It's like I can taste the can in the recipe, so I want to avoid it the next time I make it.

  12. #1392
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    If you want it to taste like fresh tomatoes, why do you want to emulate canned tomatoes? Just use fresh.

    If you want to experiment, the biggest difference I see is texture and flavor. Canned tomatoes are typically softer and have a weaker taste. Chop your fresh tomatoes a day early, cover with water, and let them sit covered in your fridge. Drain, let them sit out for an hour, and then use.

    Tomatoes contain soluble molecules and ions. The water you're going to put around it contains lower levels of most of those molecules/ions, but when you expose two solutions to each other they try to become one solution. Imagine If you dump saltwater into fresh water. You now have less salty saltwater because they equilibrated. If, instead, you put freshwater in one tank and saltwater in another tank with a very small hole between the two tanks, they would also very-eventually become less salty saltwater. If you separate your two solutions by a membrane that only allows certain things to pass (semi-permeable), they still "flow down the concentration gradient" and attempt to become equal solutions.

    In this case, that semi-permeable membrane in the cell wall. Putting fresh water around the tomatoes is going to leech out some of the things in the tomatoes (including some flavor). However, it can't leech all of it and become tomatowater because some molecules can't pass through the cell wall. In order to equilibrate those concentrations, water will flow into the tomato cells and blow them up. This will probably ruin their structural integrity and make the tomato softer. So you'll get less flavorful but softer tomatoes.

    That's why I recommend just using fresh if you want it to taste fresh.

  13. #1393
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    For the "canned" experience, just get the skins off, squeeze it slightly into a bowl and fridge for a day.

    I would just use fresh but YMMV. Link the recipe.

  14. #1394
    You wouldn't know that though because you've demonstrably never picked up a book nor educated yourself on the matter. Let me guess, overweight housewife?
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    Quote Originally Posted by Byrthnoth View Post
    If you want it to taste like fresh tomatoes, why do you want to emulate canned tomatoes? Just use fresh.
    iirc canned tomatoes are...boiled?..blanched? If I just use the tomatoes straight up it'll end up being pico de gallo, which is not what I am looking for.


    Quote Originally Posted by Zetanio View Post
    Link the recipe.
    So here's the deal. What I am using is the Chili's salsa recipe as a base point:

    http://www.food.com/recipe/chilis-salsa-59635

    You have to put a lot more of the lime, salt, etc. then what the recipe says imo to make it close to the way Chili's actually tastes like, but no matter what I can't get that "canned" taste out of it.

    With that said, ultimately I want to change up the recipe into something different. Where I grew up there was this TexMex place we went to that had the best salsa I have ever had. We would go often and just get drinks and eat that shit for dinner.

    From what I can tell (not a professional by any means) that salsa basically contained the same ingredients as that Chili's recipes. Except the tomatoes were chunky instead of blended. And everything definitely tasted fresh. I also recall there being other peppers in it, too.

    Every single recipe I look up for regarding chunky salsa recipes have canned tomatoes as an ingredient. I can't find any that explains what to do if you want to use fresh.

  15. #1395
    Ridill
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    Generally speaking one of the bigger differences taste wise between fresh and various preserved forms is the higher glutamate content as it increases with age and cooking frees more of it. And sometimes other processes they do in canning can add more think some add mild acids and such. Which is good for some things to give it a little more unami but not really what you are looking for in a salsa generally. I'm guessing the recipes you find are looking more for the texture which as Zet suggested you can do achieve with fresh

  16. #1396
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    http://www.tasteofhome.com/recipes/chunky-tomato-salsa

    Chunky tomato salsa, first result in google.

    Canned whole tomatoes are literally peeled tomatoes in tomato juice.

    Fresh will taste better, guaranteed.

  17. #1397

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    I smoked 2 pounds of bacon and a whole bag of chicken quarters. Lunches for the week, done.

  18. #1398
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    Salsa is one of the easiest things to make. Use fresh ingredients.

    Half a large onion or a whole medium onion.
    1 Large beefsteak tomato or a couple on the vine
    Half to a whole jalapeno
    1 clove garlic
    1-2 tbsp chopped cilantro
    salt and pepper to taste


    That's salsa. You could make something similar to the processed stuff if you wanted to roast some tomatoes under the broiler and stuff. It's much easier to just make a chunky salsa, though.

  19. #1399
    You wouldn't know that though because you've demonstrably never picked up a book nor educated yourself on the matter. Let me guess, overweight housewife?
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    Quote Originally Posted by Tokitoki View Post
    Salsa is one of the easiest things to make. Use fresh ingredients.

    Half a large onion or a whole medium onion.
    1 Large beefsteak tomato or a couple on the vine
    Half to a whole jalapeno
    1 clove garlic
    1-2 tbsp chopped cilantro
    salt and pepper to taste


    That's salsa. You could make something similar to the processed stuff if you wanted to roast some tomatoes under the broiler and stuff. It's much easier to just make a chunky salsa, though.
    That salsa sounds terrible. No cumin or lime juice= no thanks. Yours also adds nothing to make it more of a liquid.

    I am also one of those people that cilantro tastes like dirt (google it, it's a thing). Small amounts are ok, but I avoid it whenever possible.

  20. #1400
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    His recipe is for actual salsa (pico de gallo). You also get a ton of juice from those tomatoes. You can also just add lime juice and cumin.

    Cilantro should be banned forever.

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