Recipes Central - Repository of Favorites

[Stryder50]

LOL, the first, fourth and fifth choices are all canned within a few miles of each other. Hunt's--Oakdale, CA (ConAgra), Contadina--Riverbank, CA and Del Monte--Modesto, CA, I worked there for a season 50 years ago. I don't know about Cento or Red Gold but they could come from the same canneries as they can many lesser known brands. I think the tasters were fooling themselves.

Cento comes from Italy, uses San Marino (sp ?) tomatoes. Costs a bit more per can, but worth it.
BTW, we preserve(jar) a lot of our own garden grown, but not always enough it seems.

 

[Concerned American]

Cento comes from Italy, uses San Marino (sp ?) tomatoes.

Cento couldn't use San Marzano, the article states he left those out of the test.
I also left out any brands that used San Marzano tomatoes, just to be fair (because if you’ve had these types of tomatoes, you know how good they are!).
As for the citric acid, I don't believe any of the brands add citric acid. Tomatoes are naturally acidic. My wife also is very sensitive to acid--she gets it from citrus, some wines and tomatoes. I do want to find some San Marzano tomatoes though. All I've ever had are Romas--that is what the three CA brands use. Romas have no flavor IMHO, but I haven't had a really good table tomato in many years either.

 

[Stryder50]

Cento couldn't use San Marzano, the article states he left those out of the test.
I also left out any brands that used San Marzano tomatoes, just to be fair (because if you’ve had these types of tomatoes, you know how good they are!).
As for the citric acid, I don't believe any of the brands add citric acid. Tomatoes are naturally acidic. My wife also is very sensitive to acid--she gets it from citrus, some wines and tomatoes. I do want to find some San Marzano tomatoes though. All I've ever had are Romas--that is what the three CA brands use. Romas have no flavor IMHO, but I haven't had a really good table tomato in many years either.

I was going off memory from the most recent issue of Cook's Illustrated/America's Test Kitchen.
The article (May & June 2024 issue) on "The Best Whole Canned Tomatoes".
Okay - two issues here, so in order;

1st: Seems I can't get into the Cook's Illustrated website to copy-paste that recent article. Might have to wait several months to a couple years before they release it to general public access. So I'll summarize below. I will recommend going to your preferred newstand/magazine rack and you should be able to find and purchase this recent issue for your own validation. (Also worth considering getting a subscription.)

The article shows about nine brand/cans of whole, peeled tomatoes and text reveals that for most of them they are using "San Marzano - style" tomatoes. An USA grown variant.

However the article text shows the ingredients from the label of the Cento, imported from Italy, brand/can and this was the one they rated as top. The ingredients were: San Marzano whole peeled tomatoes, San Marzano puree, sea salt, basil leaf.

A bit more expensive at about $0.16/oz. vs. others at about $0.09/oz. But worth the extra for taste and texture. (Assuming you can find at a local store.)

FWIW, we have San Marzano seeds and grew some last year and have starts going now for this year's planting.

2nd: Citric acid is a frequent ingredient in many foods and my wife has researched this and in most cases it is made using wheat, which is one of several foods/combinations she has sensitivities to. Not the same as an allergy, but not pleasant since it causes migranes and other distress. Point being she has a few such issues, some are actual whole foods, like wheat, potatoes, coconut, etc. and also products made from them. Such as maltodextrin, dextrose, and citiric acid, etc. Believe me, we've been checking this stuff out for years now and when in doubt, we avoid any foods with these, and others, on the ingredients labels.

If interested, here's another article from their website on various types of canned tomatoes.

Cooking with Canned Tomatoes​

The Best Canned Tomatoes for Cooking | Cook's Illustrated

Canned tomatoes—whole, diced, crushed, and others—are pantry staples that offer a wide range of cooking options for the home chef.

www.americastestkitchen.com

 

[Concerned American]

we've been checking this stuff out for years now and when in doubt, we avoid any foods with these, and others, on the ingredients labels.

I can only speak to Contadina, Hunts and Del Monte. Your linked comparison article made the statement that said he did not compare brands that used the SM variety. Is it possible that they have tomatoes that are not SM? I worked in food production for 45 years in the central valley of CA. I have been in all three of those plants either as an employee or as a contractor installing equipment. I have canned those products and I know the ingredients--I added them. Again, I am not acquainted with the other two brands.

 

[Stryder50]

I can only speak to Contadina, Hunts and Del Monte. Your linked comparison article made the statement that said he did not compare brands that used the SM variety. Is it possible that they have tomatoes that are not SM? I worked in food production for 45 years in the central valley of CA. I have been in all three of those plants either as an employee or as a contractor installing equipment. I have canned those products and I know the ingredients--I added them. Again, I am not acquainted with the other two brands.

Cook's Illustrated/America's Test Kitchen won't let me in to copy/paste or link to their article. So, try this one and note the San Marzano in at least 2 of the 3.

I Tried Every Brand of Canned Tomatoes I Could Find — These Are the 3 I’ll Be Buying Again​

I Tried Every Brand of Canned Tomatoes I Could Find — These Are the 3 I’ll Be Buying Again

There are actually some huge differences between brands. Don't get a mediocre one!

www.thekitchn.com

 

[Stryder50]

Interesting and short article on one of the more astounding fruits, salad ingredients in recent decades.
The avocado.
...
Americans put away 250m pounds of avocados this year, up from 100m ten years ago, and 43.8m ten years before that.
...

The radical transformation of the avocado

How much does it cost to make a fruit popular? Hundreds of millions of dollars.

thehustle.co

 

[surada]

I have the solution. We need HereWeGoAgain and his wife to make cooking videos. For real. Because he makes amazing things.

I think buttercup makes cooking videos, too.

This is very cool about how they cooked In 1830s.

 

[Stryder50]

Not a recipe, but a culinary tip;

The Right Way to Slice and Serve Cheese (and Why It Matters)​

Your cheese will taste better—and there is no special prepwork or fancy tools required.

The Right Way to Slice and Serve Cheese (and Why It Matters) | America's Test Kitchen

What’s the best way to slice cheddar, Brie, goat logs, and other types of cheese? We explain how to tackle wheels, logs, wedges, pyramids, and more.

www.americastestkitchen.com

 

[Stryder50]

Can be used in many ways. Also, can be varied a bit to suit tastes.

Big Mac Sauce at Home: Easy DIY Recipe​

Big Mac Sauce at Home: Easy DIY Recipe - Think Americana - Trending Daily News

Ever wondered if you could recreate the iconic Big Mac sauce at home? This homemade copycat recipe captures the essence of the McDonald’s secret sauce with simple ingredients like mayonnaise, mustard, pickle relish, and a blend of spices. You won't believe how easy it is to have that familiar...

thinkamericana.com

 

[Stryder50]

As we move into Summer, it becomes salad season ...
This is a basic;

Julia Child’s Timeless Vinaigrette Helped Me Fall in Love with Salad​

Julia Child’s Timeless Vinaigrette Helped Me Fall in Love with Salad

When making her simple Sauce Vinaigrette recipe, Julia Child suggests using high-quality vinegar and oil, as their flavors will really shine through.

www.eatingwell.com

Mostly vinaigrettes, but a range of flavorful. Some others ...

Our 18 Best Salad Dressing Recipes​

Our 18 Best Salad Dressing Recipes

From creamy lemon-garlic dressings to herbaceous vinaigrettes, check out our best salad dressing recipes.

www.eatingwell.com

And, FWIW ...

Chef Curtis Stone Swears By This Secret Ingredient for Making Salad Dressing​

....
... But the one thing we haven't tried is Stone's go-to: the liquid from pickled vegetables*. It's genius, really. The flavorful brine adds salty tanginess in one fell swoop. And with so many pickled veggies out there, the flavor combinations are endless. ...

Chef Curtis Stone Swears By This Secret Ingredient for Making Salad Dressing

Michelin-starred chef, TV personality, New York Times bestselling author Curtis Stone shares his secret ingredient for making salad dressing, what he makes his kids for breakfast every day and how cooking keeps him connected to his family.

www.eatingwell.com

* think giardiniera ... or similar ....

 

[Stryder50]

A basic Classic ...

Shipwreck Casserole​

A quick and easy retro casserole that's super filling.
...
Not to reveal my age too much, but I grew up solidly in the casserole generation. Some sort of casserole was on the menu every single week, and they involved some sort of starch, protein, and canned soups. You get the idea.

This classic shipwreck casserole is straight from that lineage. While I wanted to keep the flavors and spirit of this casserole intact with ground beef, potatoes, and tomatoes, I updated it a bit with fresh vegetables, spices, and no gloopy canned soups. Plus, there’s a fun potato hack that makes the recipe quicker and easier to make!
...

...

This Retro Casserole Is Just as Easy and Delicious Today

With layers of tender and crispy potato, savory beef and tomato filling, and melty cheese, the whole family will love this shipwreck casserole recipe.

www.simplyrecipes.com

 

[Stryder50]

Here's a great listing, and at the bottom of the page another 16 links to other multi recipe pages.

20 Copycat Recipes You’ll Want To Make Forever​

Make your restaurant favorites at home—for less.

20 Copycat Recipes You’ll Want To Make Forever

Make Olive Garden breadsticks, Chipotle's sofritas, Starbucks egg bites, Wendy's chili, and more in your kitchen with fresh ingredients while saving money by eating in.

www.simplyrecipes.com

Some samples;

Copycat IKEA Swedish Meatballs​

Copycat Starbucks Egg Bites​

Copycat Chipotle Guacamole​

Copycat Wendy's Chili​

 

[Stryder50]

Potato Salad
So many versions and ways; everyone has their favorite~best.

Here's some to choose from;

I Make Martha Stewart's French Potato Salad All Summer Long​

I Make Martha Stewart's French Potato Salad All Summer Long

Martha Stewart’s trick for tossing potatoes in dressing while still warm in the secret to the very best potato salad.

www.simplyrecipes.com

Julia Child’s Simple Trick for Hands Down the Best Potato Salad Ever​

This one little step helps create the creamiest potato salad.

Julia Child’s Simple Trick for Hands Down the Best Potato Salad Ever

When summer rolls around and potato salad becomes a fixture on my dining table, I make Julia Child's recipe. It has one genius step for creating the creamiest potato salad ever.

www.simplyrecipes.com

German Potato Salad​

Serve it hot, warm, or cool at your next backyard barbecue.

Hate Mayo? Then You'll Love This Potato Salad!

This is a classic German potato salad with thickly sliced potatoes tossed with bacon, onions, herbs, and a mustardy vinaigrette. Serve it hot, warm, or room temperature at your next backyard barbecue!

www.simplyrecipes.com

( ^ always been one of my favorites ^ )

Provencal Potato Salad​

New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.

Toss Up This Provencal Potato Salad Made With the Flavors of France

New potatoes or fingerlings tossed warm in a Dijon vinaigrette with capers, olives, garlic, and parsley.

www.simplyrecipes.com

 

[Stryder50]

Pending time to search the adult drinks thread, this ...

How To Make The Best Bloody Mary Ever​

MSN

One of my favorites. Especially this time of year.
I prefer to use vegetable mix juice (V8).

 

[Stryder50]

Two uncommon meats of sorts;

What Tinned SPAM Is Really Made Of​

MSN

The Best Meat For Your Charcuterie Board Isn't One You'd Expect
Read More: The Best Meat For Your Charcuterie Board Isn't One You'd Expect - Tasting Table

 

[Stryder50]

That time of the year when the garden produce starts to come-in/ripen and nearly daily choices of "what do we do with this now?".
At moment it's a healthy first pick of cucumbers, tomatillos, and tomatoes, etc.

So I opted for a few jars of cucumber and tomatillo relish. A variation on the following recipe (fridge preserve rather than hot water bath), with some colored sweet peppers, onion, lots of garlic and assorted spices. Got about 2 1/2 qts.

Easy Old-Fashioned Homemade Cucumber Relish​

Easy Old-Fashioned Homemade Cucumber Relish

This easy homemade cucumber relish made with peppers, onions, vinegar, and spices doesn’t require canning,...

ameessavorydish.com

Next for the day/evening is a couple pounds more of cucs into "bread and butter" flavor canning.

 

[Stryder50]

Decadence!
Dessert for breakfast ....

Tiramisu Pancakes​

I don’t think I can ever eat a normal stack of pancakes again.

Tiramisu Pancakes

I don’t think I can ever eat a normal stack of pancakes again.

getpocket.com

 

[Stryder50]

A couple of twists on doing eggs.

The Unexpected Sauce You Should Fry Eggs In For An Elevated Breakfast​

MSN

The assess a few different types.
AND;
14 Liquids To Add To Scrambled Eggs (And What They Do)
Scroll paste the title article for some bacon tips.

 

[ShahdagMountains]

Decadence!
Dessert for breakfast ....

Tiramisu Pancakes​

I don’t think I can ever eat a normal stack of pancakes again.​

Tiramisu Pancakes

I don’t think I can ever eat a normal stack of pancakes again.

getpocket.com

Your pancakes are not like ours ( more like crepes).

Although l do like yours.

 

[Stryder50]

Nice vegetarian version;

Cauliflower Bolognese​

Chopped-up cauliflower and mushrooms provide the richness and texture you usually get from the classic ground meat sauce.​

Cauliflower Bolognese

Chopped-up cauliflower and mushrooms provide the richness and texture you usually get from the classic ground meat sauce.

getpocket.com