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Old 12-19-2016, 02:57 PM   #41
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No problem at all, I completely understand, unfortunately you need to be a little skeptical in this day and age, believe me I am, so I can't blame you for that!

Now you're just making me envious, we're lucky if we get 5 days a year that's nice enough weather to cook outside.
We have two seasons in South Florida, Summer and Tourist, with the latter being the shortest. It's "84F" outside, actually 82F but with the humidity feels like 84F.
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Old 12-19-2016, 04:33 PM   #42
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We have two seasons in South Florida, Summer and Tourist, with the latter being the shortest. It's "84F" outside, actually 82F but with the humidity feels like 84F.
Now that's really not fair!!
Well if you ever want to get away from the nice weather and feel cold for a little while, I'm open to a house swop!
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Old 12-19-2016, 10:16 PM   #43
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A good one came up today that I thought was in the spirit of this thread, Cookie.

How about making a powerful blender with a glass container and all metal components, that operates fairly quiet.

Maybe a blender with a coping or housing that cuts down on noise much like a dishwasher. Or one that emits noise cancellation.

Whaddya think?
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Old 12-19-2016, 10:39 PM   #44
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Cooker Man

I want a yeastie helper. A device to help me maintain my sourdough starter. I spend a lot of time feeding it, moving it from the fridge to the counter, if I have to wake it up sudden putting it in the oven on warm.

We have breadmakers, but how about a sourdough starter keeper device? As it is if I'm going away for a week I appoint a sourdough babysitter.
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Old 12-20-2016, 10:59 AM   #45
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Tomato paste waste.

Here is one problem I have solved: what to do with the tomato paste left in the can after you have used the 1 TBS a recipe calls for. What I do is divide the rest of the can into 1 TBS size portions, wrap those in waxed paper, put them in a zip lock bag and freeze them.
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Old 12-20-2016, 03:21 PM   #46
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Here is one problem I have solved: what to do with the tomato paste left in the can after you have used the 1 TBS a recipe calls for. What I do is divide the rest of the can into 1 TBS size portions, wrap those in waxed paper, put them in a zip lock bag and freeze them.
They now have tubes (like tooth paste) so you can measure out 1TBS and throw the tube in the fridge for later use. I'll buy the can if I'm going to use it all at once.
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Old 12-20-2016, 03:27 PM   #47
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They now have tubes (like tooth paste) so you can measure out 1TBS and throw the tube in the fridge for later use. I'll buy the can if I'm going to use it all at once.
Yes, but...

Tubes of tomato paste are significantly more expensive than cans. At least where I shop.

I just portion and freeze the excess.
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Old 12-20-2016, 03:34 PM   #48
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Yes, but...

Tubes of tomato paste are significantly more expensive than cans. At least where I shop.

I just portion and freeze the excess.
I agree, but if you wrap it in that fashion (wax paper and freezer bag), if you don't use it often it will get freezer burn. If I'm going to make red sauce with one or more of those 5# cans of tomatoes, I do buy the paste in the cans.
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Old 12-20-2016, 04:35 PM   #49
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I made my own tomato paste from garden tomatoes a couple years ago. I didn't bother wrapping the cubes in wax paper - just into the freezer bag and into the freezer. I don't see how freezer burn would harm tomato paste. Removing water from it will just concentrate the tomato flavor more.
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Old 12-20-2016, 04:38 PM   #50
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Here is one problem I have solved: what to do with the tomato paste left in the can after you have used the 1 TBS a recipe calls for. What I do is divide the rest of the can into 1 TBS size portions, wrap those in waxed paper, put them in a zip lock bag and freeze them.
Just throw the stuff the hell in a ziplock and freeze flat. Takes 30 seconds. No need to be fussy ...
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