i’ve never heard of “Glorys”, but at Aldi they sell an identical package that is called “Cherubs”, and they sell other packages of “grape” tomatoes. Years ago we just called them cherry tomatoes as generic for any tiny tomato.
Does anyone know of a traditional Mexican dish made using lots of Roma tomatoes and onions?
@xevious—how long does it take to crisp the skin? i’ve tried in a cast iron skillet and couldn’t get it crisp.
I vaguely recall these bananananana candies made of some kind of ultradense marshmallowy foam, but that tasted, or at least smelled, like banananananananas.
I could go for some of those right now.
Or a frozen Charleston Chew, the big-ass ones you could use as a nightstick.
Ah, so the nasties are in the potato-skin. I always peel ’em sometimes furiously, ’cause these usually have spots underneath, whether from being bruised or something else.
Yesterday’s peelings weighed about a half of the total of potatoes I had, so figure the outer third is tossed. Generic Idaho taters, nothing fancy.
Hmm, so whaddya to with a huge opened can of whole tomatoes that you wanna use up before they go bad? (Didn’t have fresh tomatoes for EM pizzas, so used canned. Was pretty good, but… different.)
Wellp, got 2 vidalia onions left, minced ’em, plopped ’em into the tomatoes in a small pot, and got it a-boiling. Added water to cook the onions while the water slowly boiled out. Add salt’n’pepper. What else? Eat that plain, like a really really really thick “soup”?
Aha, eggs! Dunno if it qualifies as “shukshasha” or whatever it’s called, but it was good! Put half the t&o into a small frying pan, already hot, and dropped in 2 eggs, let them soft-boil. Was gooooooooooood!