Tomato juice is made from puree, true, but most puree's have additional seasonings that interfere with the cocktail saucy taste I strive for in my Bloody Mary's. Yes, cocktail sauce should be a good beginning, but where to get the good stuff in bulk?
-Lew Schwartz On Jul 29, 2013 2:48 PM, "Paul Hill" <[email protected]> wrote: > On 29 July 2013 17:42, Lew Schwartz <[email protected]> wrote: > > I'm sharing a recent discovery from my quest for the ultimate Bloody > Mary. > > The hardest part is to find a tomato juice that's really thick (but not > > quite cocktail sauce). It turns out that most of the too watery brands > will > > separate if you let the can or jar stand overnight, and you can siphon > off > > a few, 3-4 oz of the mostly water, muddy, red fluid on top with a turkey > > baster. What remains is the beginning of a great drink. > > Haven't had a Bloody Mary for years.. > What about Passata? That's pretty thick. > > My garden tomatoes this year are a bit of a failure this year. I > bought a variety of funky tomato seeds (yellow, deep red/brown, long > ones etc) and I have about 5 plants with no flowers and a single plant > with a few small green toms. > > Last year I grew a 6 foot tall monster with 100s of cherry toms. > > The cucumbers & french beans are growing well though! > > -- > Paul > [excessive quoting removed by server] _______________________________________________ Post Messages to: [email protected] Subscription Maintenance: http://mail.leafe.com/mailman/listinfo/profox OT-free version of this list: http://mail.leafe.com/mailman/listinfo/profoxtech Searchable Archive: http://leafe.com/archives/search/profox This message: http://leafe.com/archives/byMID/profox/CAFuU78es5WhgWwLdfRFCTjpJnqop5Ry0m2pmnPh=k9vftcx...@mail.gmail.com ** All postings, unless explicitly stated otherwise, are the opinions of the author, and do not constitute legal or medical advice. This statement is added to the messages for those lawyers who are too stupid to see the obvious.
