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Could buy them somewhere but prefer to make them myself

post #1 of 33
2/27/11 at 5:10pm
Thread Starter 
Sun dried tomatoes. Buying them packaged they are leathery or need to be rehydrated and don't have as much flavor. Easy enough to make, requires no skills or special ingredients. Good way to utilize tomatoes before they go bad. Taste so much better than what I can buy. Great condiment for a salad, pasta or on a sandwich.

What else do you prefer to make yourself rather than buy?
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post #2 of 33
2/27/11 at 5:16pm
Quote:
Originally Posted by Despos View Post
Sun dried tomatoes. Buying them packaged they are leathery or need to be rehydrated and don't have as much flavor. Easy enough to make, requires no skills or special ingredients. Good way to utilize tomatoes before they go bad. Taste so much better than what I can buy. Great condiment for a salad, pasta or on a sandwich.

What else do you prefer to make yourself rather than buy?

Do you just leave them out in the sun? I prefer to make my own pizza dough. It only take a few minutes and I prefer it much more.
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post #3 of 33
2/27/11 at 5:22pm
simple syrup, grenadine. I prefer to make my own chunky tomato sauce for pasta as well.
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post #4 of 33
2/27/11 at 6:24pm
Quote:
Originally Posted by Despos View Post
Sun dried tomatoes. Buying them packaged they are leathery or need to be rehydrated and don't have as much flavor. Easy enough to make, requires no skills or special ingredients. Good way to utilize tomatoes before they go bad. Taste so much better than what I can buy. Great condiment for a salad, pasta or on a sandwich.

What else do you prefer to make yourself rather than buy?

I make oven dried tomatoes. Mix olive oil, garlic, herbs du Provence, and salt. Slice tomatoes in half and place cut side up on a cookie sheet. Spoon a small amount of the mixture onto each tomato. Place into a 250-300 degree oven for 4-6 hours (maybe more or less depending on taste). Serve on salads or as a side with grilled meats, etc.
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post #5 of 33
2/27/11 at 6:41pm
Thread Starter 
^ are you exiled on Main Street?
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post #6 of 33
2/27/11 at 6:43pm
pasta sauce stock soup
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post #7 of 33
2/27/11 at 7:44pm
Quote:
Originally Posted by Despos View Post
^ are you exiled on Main Street?

Airport
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post #8 of 33
2/27/11 at 10:01pm
salsa
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post #9 of 33
2/27/11 at 10:04pm
Red sauce. Secret's anchovies.
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post #10 of 33
2/28/11 at 12:02am
Quote:
Originally Posted by Krish the Fish View Post
simple syrup, grenadine.
How do you make your grenadine?
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post #11 of 33
2/28/11 at 12:06am
Crystal meth. I just dont trust anyone elses. I know mines kitchen clean.
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post #12 of 33
2/28/11 at 1:00am
Quote:
Originally Posted by Kent Wang View Post
How do you make your grenadine?
Take the membranes and stuff off two pomegranates' worth of seeds. Add a cup of water (I usually play this by ear, sometimes two cups if it's a lot of seeds) into a pot with the seeds. Let it simmer until all the juice is out, then strain out the shells/whatever. Then add however many cups of sugar (I like natural/cane sugar) as you added water, and let it all dissolve. Chill, and bottle. Tastes better than the Rose's I used before. Pretty easy to do also. If you're making your simple syrup you could make this at the same time.
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post #13 of 33
2/28/11 at 3:40pm
breast milk icecream
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post #14 of 33
2/28/11 at 5:59pm
Quote:
Originally Posted by Krish the Fish View Post
Take the membranes and stuff off two pomegranates' worth of seeds. Add a cup of water (I usually play this by ear, sometimes two cups if it's a lot of seeds) into a pot with the seeds. Let it simmer until all the juice is out, then strain out the shells/whatever. Then add however many cups of sugar (I like natural/cane sugar) as you added water, and let it all dissolve. Chill, and bottle.
Why add water when you're going to boil it out? I used to boil, but now do freeze reduction. I've posted on an eGullet thread about this. My comments about freeze reduction are towards the end. Anyway, cheers on making grenadine at all. I just made up a batch yesterday.
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post #15 of 33
2/28/11 at 6:28pm
Freeze reduction looks interesting. I'll try it out next time I make a batch. I'm also going to start experimenting with side flavors too. Vanilla seems like a good place to start.
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