But the company was good, the food was tasty, the surroundings were spiffy and the waiter was all-pro.
Without revealing any more, I'll just say it prompted the two of us to go out to lunch at a different restaurant in the same town today, and we were very happy. Nuff said.
Tomorrow we're going to try one more restaurant in that city that's been on our list, and here's hoping for a three-peat.
Then I'll tell you all about it.
In other news:
A whole sack of Roma tomatoes from the farmers' market today, destined for oven-drying and then a little cryovac rest-treatment in the freezer. Of course, by "cryovac," I'm really just saying freezer bag. I do have one of those vacuum food sealers that my dad gave me, but I don't know how to use it.
Who cares? We're going to be in 'maters all winter!
Posts
3 comments:
I've been slow-roasting tomatoes for some days, it might be a change from whatever you have planned. The flavor's incredibly deep and intense. I hope to snare a bunch of tomatoes this weekend for still more roasting too! http://kitchen-parade-veggieventure.blogspot.com/2005/09/day-156-slow-roasted-tomatoes.html
Thanks for the link, ak. It's very thorough and experimental, kinda like a Cook's Illustrated article. In fact, it's really close to how I'm oven-drying my tomatoes: Long time at low temp. (I discovered with my last batch that my "intelligent" new oven turns itself off automatically after whatever it thinks is too many hours. So no more overnight roasting, heh.)
I do have a FoodSaver vacuum packer that I use all the time. Give it a try. It's great for things like big bricks of cheese as well as frozen foods. It's really not hard to use at all. Having that allows me to keep a huge assortment of things in the freezer without worrying that I won't be able to use them up fast enough.
I'm going to try my second batch of roasted tomatoes this weekend. Luckily I had a friend at school who gave me tomatoes because my own tomatoes were terrible this year, except for some yellow ones and the Brandywines and both of those aren't really right for roasting.
Post a Comment