Comments on: Stuff on Saturday

By: Heather

Heather — Mon, 22 Jun 2009 10:09:12 +0000

If your tomatoes have a lot of seeds, they may need to be seeded. I changed the directions when I updated the pictures.
Did you let the salted tomatoes sit in the colander? This helps some of the excess juice drain off.
It is a juicy pie, but it shouldn’t be slimy, the crust should be cooked. Did it get the full 45 minutes?

By: Cherry

Cherry — Mon, 22 Jun 2009 03:50:33 +0000

I made the tomato pie, and just like commenter Christy N back in 2007 who never got an answer, there was a *lot* of liquid in the bottom of the pie pan. The bottom crust of the pie was so wet it was just gross. I also had leftovers (about half of the pie) but I just pitched ‘em because the bottom crust was already so slimy.

Did I do something wrong? Is it supposed to be like that?

By: Heather

Heather — Sun, 21 Jun 2009 02:06:04 +0000

Nope. I think I’m actually reptilian, as long as I don’t actually have to do anything when it’s hot, I’m happy to bask.

By: Heather

Heather — Sun, 21 Jun 2009 02:05:08 +0000

Oh yay! Someone else who knows a tortilla from a tortilla. I don’t even like eggs all that much and I’ll make them from time to time. They are especially fab with a little chili, because I cross cultural boundaries.

By: Carol

Carol — Sun, 21 Jun 2009 01:14:52 +0000

Can we trade your ugly hot weather for our cold, wet, beyond wet weather?

By: MomTFH

MomTFH — Sun, 21 Jun 2009 00:08:26 +0000

MMmmmm, I made this tonight and it was delicious. I can’t stop eating it.

I realized halfway through making the pie crust that all of my pie pans are in the Pod in the front yard (we had a minor flood and are mid repairs). So, I made it in a cast iron skillet. It worked fine.

Last Fearless Friday I mad a Spanish torilla, and it was great, too. Must be savory pie season.