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Thread: The slippery slope of tomatoes and mustard

  1. #1
    Christopher M. Guest

    Default The slippery slope of tomatoes and mustard

    I like the taste of ketchup and mustard, but not combined.

    I put a tomato on some mustardy tuna salad. Not bad, but not very good
    either.

    I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?

    Green Beans with Roasted Tomatoes and Mustard Seeds
    http://www.foodnetwork.com/recipes/r...ipe/index.html



    W. Pooh (AKA Winnie P.)



  2. #2
    Jim Elbrecht Guest

    Default Re: The slippery slope of tomatoes and mustard

    On Thu, 7 Jul 2011 12:53:16 -0400, "Christopher M."
    <[email protected]> wrote:

    >I like the taste of ketchup and mustard, but not combined.
    >
    >I put a tomato on some mustardy tuna salad. Not bad, but not very good
    >either.
    >
    >I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?
    >
    >Green Beans with Roasted Tomatoes and Mustard Seeds
    >http://www.foodnetwork.com/recipes/r...ipe/index.html


    Hmm. First off, let me say that 'tomatoes' and 'roasted tomatoes'
    are oranges and apples, respectively.

    I have a harder time wrapping my taste buds around green beans and
    tomatoes. But roasted together, I think it *might* work.

    I hope so because most of my garden ended up beans and cherry tomatoes
    this year. [though the woodchuck set the bean production *way* back]

    I'm not sure what the mustard seed will do. I can't imagine it
    adding much flavor or aroma. Will it toast in 20 minutes when
    surrounded with all that liquid?

    It looks good enough for me to give it a try-- If you go first let
    us know what you think.

    7 out of 8 gave it 5 stars and the 8th said all they could taste was
    vinegar. Had to be bad vinegar or a mis-measure, IMO. 1T of
    vinegar to a pound and a half of beans and a pint of tomatoes-- then
    cooked besides?

    If I see some decent beans this afternoon I might do them tonight.

    Jim
    >
    >
    >
    >W. Pooh (AKA Winnie P.)
    >


  3. #3
    Stu Guest

    Default Re: The slippery slope of tomatoes and mustard

    On Thu, 7 Jul 2011 12:53:16 -0400, "Christopher M." <[email protected]>
    wrote:

    >I like the taste of ketchup and mustard, but not combined.
    >
    >I put a tomato on some mustardy tuna salad. Not bad, but not very good
    >either.
    >
    >I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?
    >
    >Green Beans with Roasted Tomatoes and Mustard Seeds
    >http://www.foodnetwork.com/recipes/r...ipe/index.html
    >
    >
    >
    >W. Pooh (AKA Winnie P.)
    >


    Actually fried green tomatoes with mustard are delish...........


    -----

    Stu

    Video Recipe of the week "Fish Fry Indian Style"
    http://foodforu.ca/recipeofweek.html

    So much more than just a recipe website

  4. #4
    Christopher M. Guest

    Default Re: The slippery slope of tomatoes and mustard


    "Jim Elbrecht" <[email protected]> wrote in message
    news:[email protected]..
    > On Thu, 7 Jul 2011 12:53:16 -0400, "Christopher M."
    > <[email protected]> wrote:
    >
    >>I like the taste of ketchup and mustard, but not combined.
    >>
    >>I put a tomato on some mustardy tuna salad. Not bad, but not very good
    >>either.
    >>
    >>I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?
    >>
    >>Green Beans with Roasted Tomatoes and Mustard Seeds
    >>http://www.foodnetwork.com/recipes/r...ipe/index.html

    >
    > Hmm. First off, let me say that 'tomatoes' and 'roasted tomatoes'
    > are oranges and apples, respectively.


    Sun-dried tomatoes would be different too.

    > I have a harder time wrapping my taste buds around green beans and
    > tomatoes. But roasted together, I think it *might* work.
    >
    > I hope so because most of my garden ended up beans and cherry tomatoes
    > this year. [though the woodchuck set the bean production *way* back]


    I had a gyro the other day. It was much better with roasted tomatoes.


    W. Pooh (AKA Winnie P.)



  5. #5
    Christopher M. Guest

    Default Re: The slippery slope of tomatoes and mustard


    "Stu" <[email protected]> wrote in message
    news:[email protected]..
    > On Thu, 7 Jul 2011 12:53:16 -0400, "Christopher M."
    > <[email protected]>
    > wrote:
    >
    >>I like the taste of ketchup and mustard, but not combined.
    >>
    >>I put a tomato on some mustardy tuna salad. Not bad, but not very good
    >>either.
    >>
    >>I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?
    >>
    >>Green Beans with Roasted Tomatoes and Mustard Seeds
    >>http://www.foodnetwork.com/recipes/r...ipe/index.html
    >>
    >>
    >>
    >>W. Pooh (AKA Winnie P.)
    >>

    >
    > Actually fried green tomatoes with mustard are delish...........
    >
    >
    > -----
    >
    > Stu


    I'll try that. Thank you.


    W. Pooh (AKA Winnie P.)



  6. #6
    Tom Del Rosso Guest

    Default Re: The slippery slope of tomatoes and mustard


    Jim Elbrecht wrote:
    >
    > I have a harder time wrapping my taste buds around green beans and
    > tomatoes. But roasted together, I think it *might* work.


    Sicilians make a casserole like lasagna but with string beans (New York talk
    for "green beans") instead of pasta.

    I never tried making it, but it looks like a simple substitution, maybe
    after blanching the beans.

    Oh, and it definitely works.


    --

    Reply in group, but if emailing add one more
    zero, and remove the last word.



  7. #7
    Steve Pope Guest

    Default Re: The slippery slope of tomatoes and mustard

    Tom Del Rosso <[email protected]> wrote:

    > Sicilians make a casserole like lasagna but with string beans
    > (New York talk for "green beans") instead of pasta.


    My mother (Sicilian) would definitely make a green bean and tomato
    sauce casserole. I'm not sure it was otherwise anything like lasagna.

    Steve

  8. #8
    Tom Del Rosso Guest

    Default Re: The slippery slope of tomatoes and mustard


    Steve Pope wrote:
    > Tom Del Rosso <[email protected]> wrote:
    >
    > > Sicilians make a casserole like lasagna but with string beans
    > > (New York talk for "green beans") instead of pasta.

    >
    > My mother (Sicilian) would definitely make a green bean and tomato
    > sauce casserole. I'm not sure it was otherwise anything like lasagna.


    What I had was made by a non-relative, but it had cheese. No meat though,
    come to think of it.


    --

    Reply in group, but if emailing add one more
    zero, and remove the last word.



  9. #9
    Brooklyn1 Guest

    Default Re: The slippery slope of tomatoes and mustard

    On Fri, 8 Jul 2011 02:42:42 +0000 (UTC), [email protected] (Steve
    Pope) wrote:

    >Tom Del Rosso <[email protected]> wrote:
    >
    >> Sicilians make a casserole like lasagna but with string beans
    >> (New York talk for "green beans") instead of pasta.

    >
    >My mother (Sicilian) would definitely make a green bean and tomato
    >sauce casserole. I'm not sure it was otherwise anything like lasagna.


    Green beans are usually a predominent ingredient in tomato vegetable
    soup... they go well in ratatouille too.

  10. #10
    Jim Elbrecht Guest

    Default Re: The slippery slope of tomatoes and mustard

    Jim Elbrecht <[email protected]> wrote:

    >On Thu, 7 Jul 2011 12:53:16 -0400, "Christopher M."
    ><[email protected]> wrote:

    -snip-
    >>
    >>I saw this recipe for roasted tomatoes and mustard seeds. Sounds good?
    >>
    >>Green Beans with Roasted Tomatoes and Mustard Seeds
    >>http://www.foodnetwork.com/recipes/r...ipe/index.html

    >

    -snip-
    >
    >I'm not sure what the mustard seed will do. I can't imagine it
    >adding much flavor or aroma. Will it toast in 20 minutes when
    >surrounded with all that liquid?


    Well-- I tried it. Meh--

    The tomatoes and beans *do* work well together. There is too little
    oil [and vinegar?] for my tastes. The mustard seeds only add
    appearance and texture. I actually doubled them because 1 T looked
    lonely. An hour after they came out of the oven the mustard lost
    a bit of texture-- but added a bit of bite.

    The recipe says 20 minutes-- I went 30 & 5 more wouldn't have hurt
    anything. The tomatoes were just starting to split.

    1T of oil and 1 T of vinegar is pretty dry for my tastes, but I went
    with the recipe for the first go-around. [1 1/2 lbs beans and a pint
    of tomatoes]

    Next time I'm going to try my usual '3 times as oily', 50 degree
    hotter beans. And at the 10 minute mark, when I toss in a few cloves
    of chopped garlic, I'm going to add the tomatoes and stir them in-- I
    may or may not sprinkle it with mustard seed.

    >7 out of 8 gave it 5 stars and the 8th said all they could taste was
    >vinegar. Had to be bad vinegar or a mis-measure, IMO. 1T of
    >vinegar to a pound and a half of beans and a pint of tomatoes-- then
    >cooked besides?


    FWIW-- If I hadn't put it in myself I wouldn't have known there was
    vinegar in it.

    Jim

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