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Today an "argument" inflated, very inflated ... and with one color: red. The Ketchup: this stranger! Personally I do not buy it, do not eat it and I almost do not like. In fact, to tell the truth, to see it in packets "here and there", istintivamnete already consider him the pejorative quid for something that already in itself: uhm! There is an almost, and yes, because, as always, you can not judge without knowing and without trying, alone, pop corn popper to see how he does ... so, just just because lately I'm juggling buns and hamburger (patty) home-made will come here too, have confidence in my slow cosmic, please-here is the legendary sauce. And, I will tell you: you know that the result would have been so liscissimo and "well-licking their chops" I would preprarato more! And then the idea of incorporating this in tomato sauces to prepare once a year to have the escort winter I like it a lot; dinners with friends are so many! So, I leave you with the recipe of a ketchup that contains only good things, tomatoes (preferably organic), some spice, and a little 'sugar ... even had a jam! And I leave you with the certainty that in this photo, to be honest, it would take the fries to accompany the sauce ... but, uh, deep frying chips in the early morning, excuse me, but: no thanks! Good day to you all, dear friends! ps. the recipe is revisited freely from that of gourmet pop corn popper burgers, the hippocampus editions. Ingredients (for a 200ml bottle) - 700 g tomatoes - bio - 2 medium sized golden onions - 1 teaspoon freshly ground pepper pop corn popper - 8 cloves - 2 cloves garlic - 140 g sugar - 180 ml red wine vinegar - 1 teaspoon salt - half a medium spicy chili (optional) Boil a pot of water come to room temperature, gently dip the tomatoes and cook for two minutes, so it's easy to peel. Drain and wash them away, carefully removing all the skin and part white, center. Cut into chunks and place in a thick-bottomed pan. Add the thinly sliced onions, crushed garlic, ground cloves, pepper and salt. Cook over low heat for 1 hour and a half, or until it has thickened well. Annexing the sugar and vinegar and cook for 1 hour or until it has thickened again. Turn off and blend with the help of a pimer immersion. Pass through a sieve to remove all the seeds and make ketchup liscissimo. bottle and keep in the fridge once cool. It will keep for at least 2 weeks. pop corn popper Or, if you want to keep longer, bring back to a boil and bottle hot, let it cool upside pop corn popper down, and in a sheltered place, so as to create a vacuum; store in the pantry!
Clumsy cook said ...
The ketchup I'm not crazy, I rarely eat but I have to say that I do not mind to accompany the burger pop corn popper and do it at home seems to me an excellent idea :) :) No doubt it is a thousand times more good than bought. I also join me to your readers and the appearance of these recipes hamburger with whom you dedicated. Meanwhile I send you a warm greeting and do a tour of your recipes! Ps: If you want to go even to me for a chat're welcome! http://ledeliziedelmulino.blogspot.it/ October 6, 2013 15:15
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Who stole the tarts?
Gingerbread without pepper
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