|Scrambled eggs & tomatoes|
Join Date: Aug 2007
Blog Entries: 49
| Description: |
This is a depression era recipe that my Grandfather used to make
|03-23-2009, 04:23 PM||#2 (permalink)|
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Diplomacy, with one in the chamber...
Just a thought, about the "diced tomatos": at a recent cooking class, a chef I really respect was discussing this (Northern Italian is her specialty). While she doesn't have a problem for canned tomatos, especially in sauces, she said to buy the canned *whole* tomatos and do the dice yourself. The reason? The one's that come 'diced' contain a lot of the leavings, cuttings, and leftover stuff from all the various other canned tomato variations. In her opinion, you don't get the best quality that way, and it only takes a moment to dice it yourself.
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|03-23-2009, 09:07 PM||#4 (permalink)|
Join Date: May 2008
I make a variation of this all the time. It's one of the few things I can make that ends up edible. Instead of diced tomatoes I use a sweet onion. I melt some margarine over medium head and dice half a medium sized onion and let it simmer in the melted margarine. I use just enough margarine to create a puddle large enough for the onion bits. When the onion is soft and just starting to brown I put in four eggs whisked with a little bit of milk. Yummm! (and *burp* because that's what I just had for dinner).