Any recommendations for a ton of chives that I have growing?

These sound really delicious, Daw.! The smokehouse we go to just reopened so I have

applewood smoked bacon and cheddar, too. Think I'll make these on Sunday. Thanks!

 
Thanks everyone! Will have to check them out. Yes, I think the warm weather helped, but we

usually do have them poking through the snow. I guess they are really a grass, I read somewhere?

They are our first sign of spring! And come up nice and lush, year after year.

 
Question about breaded tomatoes....

Hi, there Meryl!

any particular kind of tomato will work better for this? I am just wondering if the ones that are very ripe should be avoided, or maybe I'm wrong and those would be THE best? smileys/smile.gif

 
Hi Sally, it's best to use ripe plum/Roma tomatoes - they won't emit as much juice, although I have

used Campari also, and they're very juicy - basically for "Blue Cheese Broiled Tomatoes," since they don't cook very long, just enough to heat the tomatoes.
However, since the "Savory Breaded Tomatoes" do not have the seeds and pulp removed, I think you would be safe with any type of ripe tomato. With recipes that have the pulp/seeds removed, it's best to use Romas - most other types of tomatoes will collapse a lot.

 
Thanks, Curious1--it's always nice to know when others have tried & liked things I've posted!

 
You must log in or register to reply here.
Back
Top