apples and tomatoes

[chhotii]

Another iMac here died today. Egads, do I hate the iMac. Having the computer and screen integrated together into one unit was cute, very cute, and not too impractical, back in the early Mac days (and on up to the Mac Classic and Mac Classic II). It's practical for a laptop computer, where the whole thing is small enough to fit into a briefcase and you gain the benefit of portability (or at least luggability). But the iMac is large and awkward. Where's the advantage, if you're NOT going to be folding up the computer, screen, keyboard, and trackpad into one neat little rectangle and tucking it under your elbow? You just have the disadvantages: 1) Can't leave the screen behind when lugging the computer to the shop because the power supply has died; 2) Have to be careful not to damage the screen when turning the computer over to open it up and diagnose that the power supply has died; 3) Limited upgrade capability-- no room for an extra hard drive in what is basically a puffed-up screen enclosure.

The minestrone soup from the cafeteria was really quite tasty today. I'm always surprised at how much I like minestrone soup. I should start making minestrone soup again. It always turned out better than I expected, no matter what I found in the fridge to put in the soup. This would be a good way to use up the last few tomatoes from the garden-- not enough to make a batch of sauce, and no more coming this year. Question: if I just wash and roughly cut up the tomatoes, toss them into a plastic container and toss that into the freezer, can I make soup later? Or should the tomatoes be processed more than that before I freeze them?

Comments

[radioactiverich.livejournal.com]

If you want chunks of tomatoes in your soup, this might not work. Once the tomatoes freeze they'll thaw into soup instead of chunks. Considering that you want soup, though, this might not be a problem...

[chhotii.livejournal.com]

I don't like tomato chunks in my soup. I'll be happy if they turn into soup.

[tb]

I think they won't end up tasting as good if you just freeze and thaw them and won't end up adding much flavor to the soup. Before freezing, try to caramelize some of the inherent sugars and remove some of the water.

I suggest chopping them up into a non-metallic baking dish, sprinkling with salt, adding some chopped garlic, basil, and olive oil, and baking them at 300°F for a while (time depends on volume, but it'll probably take at least an hour for any reasonable quantity). Stir the mix from time to time so the top doesn't char too much. Remove from oven when they've cooked down and smell really good. Cool and freeze, and when you want to use them, thaw and put through a food mill to remove the skins and seeds, or puree in a blender or food processor.

[chhotii.livejournal.com]

BTW, we apparently got a visit from the Coffee Fairy-- do you know anything about this?

(If so tell the Coffee Fairy I said THANK YOU!!!)