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The two plus kilos of golden pear tomatoes in this bowl
P8200272 by Hank Blanc, on Flickr
turned into one and a half litres of tomato ginger marmalade.
P8200284 by Hank Blanc, on Flickr
Really tasty.
Originally Posted by Henry Krinkle
We plant way too many tomatoes every year... so I tend to go bulk and make spaghetti sauce, Sicilian-American style, gallons of it by the end of summer; which I then freeze. I don't care for that style of tomato sauce, but it's my wife's favorite food. I make her "Spegy N Merbls" and I have a big salad.
Reference to Merbls from here:
Last edited by skywatch; Aug 21, 2016 at 03:55 AM.
Too many watches, not enough wrists.
I am going to take the Fifth for fear of self-incrimination on how both my wife and I reacted to that video.
My yard is pretty small, so I don't usually grow a lot of tomatoes, but I do can, freeze and paste tomatoes every year. In a vaguely similar vein to your spegy merbls I will be making a wild boar ragu tomorrow with a bunch of garden tomatoes.
2nd batch of ice cream - Chocolate with toasted almonds that I coated in butter and Himalayan salt.
Oh man that looks good. Great pic.
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Mise en place.
1.5 kg of wild boar shoulder.
I ground it with a quarter inch die so that it was still meaty.
Everything from the last two photos plus three litres of fresh, home canned and homemade tomato paste.
Add one whole bottle of red wine and simmer for four hours.
I spent so much time with the ragu I used bought, dried pasta. Preferisco is about as good as that stuff gets, in my opinion.
One of my wife's absolute favourite meals.
Last edited by Henry Krinkle; Aug 22, 2016 at 02:58 AM.
Oh my god. I need ragu pasta right now. And yes it's only 8am
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I don't know about ragu but if you think about it carbonara is breakfast food.
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