KennethT

Especially since California is notorious for not allowing foreign (meaning from other states) plants and plant products in! I'm part of a fruit group on FB and many mango growers are in Florida but they all say that they're not allowed to ship to CA.

The same type, but the most efficient stirrer has a raised line that runs radially in the middle. But also, for sv stuff, it spins for a lot longer than pasteurizing ice cream base.

Many years ago, I made my own sous vide bath using a 1000W heating element, PID controller, solid state relay and made my own magnetic stirrer using a muffin fan with a 3D printed magnet holder. I still use it to this day. The reason I bring it up is that my stirrer bar etched some small circles in the bottom of my All Clad LTD stockpot after just a couple of uses.... So I got a 3"x3" 1/8" thick glass plate to put under the stirrer bar which works fine in protecting the pot bottom from any further damage. BTW, I also have a type T silicone thermocouple which is very flexible so I can snake it under the standard All Clad lid with minimal gap and evaporation.... https://www.dwyeromega.com/en-us/hermetically-sealed-tip-insulated-thermocouples/p/HSTC

+1 - definitely tomato seeds can be bitter. Whenever I used to make tomato sauce, I always strained the seeds first and it made a big difference.

I would add some onion/shallot first, which would add sweetness, then sugar at the very end if it still needs it. Rather than using cooked potato for thickening, you might consider using a potato starch slurry - that would thicken better with less of it than cooked potato. In general, pepper seeds can be very bitter so I think it's important to be vigilant when eliminating them before pureeing. Edit - plus one for the tomato.... if you want to double down on the roasted flavor, you can char the onion/shallot, then rinse as much of the char off as you can... or just use some canned "fire roasted tomato"

Ah! Sorry, I had never heard of it. Actually, I'll be making an Indonesian relish... a type of sambal called sambal ijo (ijo means green) and is very common with Padang food, which is very popular in Indonesia and is the birthplace of traditional rendang.

What what?

Yes, I want the sourness of a green tomato - but it would be difficult to do 1/2 1/2 - first of all, I'm planning to use them tomorrow, so it won't be very long to begin with. I probably could have left them on the countertop and they'd be fine for that long. But they're also going to be mixed with a bunch of chillis, shallots and garlic and all mashed together so I don't think there would be much to compare.

This isn't really a preservation question but I didn't know where else to put it.... how should I keep green tomatoes to keep them green and NOT ripening? Is it ok to refrigerate for short periods (a couple days)? Usually you don't want to refrigerate tomatoes, but I don't know if that applies to green ones that you want to keep green. I also have a root cellar (wine fridge) that's kept at 55F and relatively high humidity. Tks...

I've always wondered what happens to rice paddy fish (and now rice paddy eels) when the paddies are drained? I get that the crabs can burrow into the dirt but wondered about the non air breathing stuff.

@TdeV Me too!! One way to see if it would work would be to puree one onion and see if it can fry it at medium heat with maybe 1-2T of oil until the oil separates back out. I'd love to see how much human intervention it would need to do it evenly.

How does the Corningware kettle work? My mother used a Corningware baking dish (similar, if not the same as, the one you just got) and it was oven-safe, obviously. But a kettle requires direct heat - like over a gas flame, or electric burner which are much hotter than oven temp air. Or is the kettle more of a tea pot that is meant to have boiling water poured into it?

Hmmm.... I'm definitely at least partially (if not mostly) to blame to your misunderstanding - my description was not nearly detailed enough. I should have written to slice each cheek close to, but not through, the center of the lime - like cutting the flesh of an apple off of its core. Those lime cheeks are easy to squeeze, and you can even kind of rub the two cheek halves back and forth against each other (with the flesh side inside, skin outside) to get the juice out without getting the pith too involved - sort of like rubbing your forefinger and thumb together.

Thanks, but can it stir small quantities while frying in a small amount of oil? Not a quart of soup, but stirring (and wiping the bottom so it doesn't burn) say a half cup of spice paste?

@Smithy I used to use a juice press years ago but stopped due to exactly what @Kerry Beal says - I'd squeeze so hard to get every last drop out (most probably oversqueezing) I'd also get a lot of bitterness from the pith. Doing it the SE Asian way relieves me of that problem - and since I don't usually need nearly the amount of juice you used, it's not a big deal if I don't get every last drop anymore.... I found this video which illustrates the SE Asian method - TBH, I haven't watched the whole video, but near the middle where she starts cutting looks how I do it.