[Italiancook]

America Test Kitchen's magazine a while back said that U.S. tomato canners put citric acid in their tomatoes. Italians do not. They claimed that tomatoes with citric acid do not break up during cooking whereas those without the acid break apart. That has been my experience when cooking with U.S. canned tomatoes vs. Italian imports. I much prefer the Italians, because I like the way they "dissolve" in the sauce, soup, or chili.

Today, I made Mariola (broth with omelet bits) from my best Italian cookbook, "The Romnagnolis' Table." It's an easy, quick soup to prepare. I made the open-faced omelets, will cut them up when they're cooled and store for tomorrow's lunch. That reminds me, I have to go now to pull homemade chicken broth from the freezer.

[Italiancook]

Previously, I had reported making Martha Stewart's "Creamy Tomato Soup." I wasn't happy with it, because I had to add sugar. I reluctantly gave a quart of it to the homebound person to whom I give prepared food. I always give her a sheet that details what foods she received and how to reheat them (they're usually all frozen). I wrote that if she didn't like the tomato soup, she should throw it away. Tonight, she declared that it's delicious! I guess this is a case where you're better off not knowing what's in the food. Maybe my dissatisfaction with the taste was just that I knew it had sugar. BTW, Martha's recipe does not say to add sugar. I just did that because it tasted too bitter to me.

I couldn't find the tomato size Martha recommended, so I used my imported-from-Chicago-Italian-imported tomatoes. Probably that accounts for the need for sugar.

Another BTW, Cass, I like your idea of adding rice to the soup. If I hadn't already frozen the soup before you offered that suggestion, I would have made rice, added it to the soup before freezing, and told her it was Tomato & Rice Soup.

• This reply was modified 9 years, 5 months ago by Italiancook.
• This reply was modified 9 years, 5 months ago by Italiancook.

[Italiancook]

I haven't cooked all week. Been eating from the freezer in order to do lots of other necessary things. I'd rather cook or bake.

[Italiancook]

cwcdesign, I may be wrong, but I think the first article I read about this said that it's a voluntary recall in that Cuisinart decided to do it, instead of the government forcing them to do the recall.

[Italiancook]

Thanks, BakerAunt, for posting. I called the recall line today and was told they were still on back order. When I asked when mine would arrive, I was told, "We don't know." So at least you received a more precise answer. I hope yours arrives before you move. I don't know why Cuisinart is not e-mailing me about this. I first learned about the recall via media, but Cuisinart sent me an e-mail the next day. I guess I had returned the registration form when it was originally purchased.

I've read that some people wouldn't wait for the new blade and bought new Cuisinart processors. I refuse to do that, but I may send my husband out to see what other brands are in the stores. Easter is, after all, going to arrive before June.

• This reply was modified 9 years, 5 months ago by Italiancook.

[Italiancook]

Aaron, Vermont Country Store used to sell them, but when I checked their site just now, I can't find them. Walmart online has them, if you can wait for delivery.

[Italiancook]

I have only 4:

AP
Cake
Bread
Italian-Style

[Italiancook]

BakerAunt, you're doing better with your resolution than I. Congratulations!

[Italiancook]

BakerAunt, I have not heard about restaurants using preservatives on lettuce, but it would not surprise me. I'll ask this question the next time I go to a restaurant, which won't be for a while.

I searched online to see if garlic extract is used by restaurants, but didn't find an answer. Apparently there is garlic extract, and there are a few references that it's healthful. But I think solid garlic is also claimed as healthful.

[Italiancook]

thanks, BakerAunt, for the blade update. I hope mine arrives before Easter.

[Italiancook]

KIDPIZZA, thanks for the tomato soup recipe link. I'll probably try it during the summer, when I can access fresh tomatoes. I had a cup of this week's tomato soup with a grilled cheese for lunch. Believe me, the recipe looks much tastier.

luvpyrpom, I'm curious: Are you saying you canned your syrups? I don't can. I wonder if they can be frozen. The syrups would probably taste better with summer berries than the strawberries I used.

[Italiancook]

From Martha Stewart's website, I just made "Creamy Tomato Soup." I ended up adding some sugar to offset the bitterness of the tomatoes, and I added more half 'n half hoping it would also help. Aaron, I considered baking soda, but I wasn't sure how much to use. I will serve this soup to a guest, but I don't like adding sugar to savory food.

[Italiancook]

Aaron, my mother-in-law was an excellent cook of Mexican food. She always made her enchiladas with mole, and I wouldn't eat them. I never thought of making them with something else. I'm going to call around and see if anyone sells the Frontier Grill product. Thanks for the idea.

Carnitas is a good idea, too. I like them, but had never thought of freezing them.

[Italiancook]

RiversideLen, what a great idea -- berry sauce for ice cream! I'm going to buy ice cream and strawberries next time I go to grocery. I guess I should also buy yougurt so I have something healthful to eat with the sauce, too.

[Italiancook]

KIDPIZZA, thanks for your suggestions. I will try two of them, but not the crab cakes. I don't know where to buy imitation crab or even the real thing.

Mike, I would never have thought of making individual pot pies. I've never worked with puff pastry. Do you have to vent it like a top pie crust?

I don't like mole, so I'll not make enchiladas, Aaron, but lasagna is a good idea.

Thanks to all of you.

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