Overheard on the Home Cooking Board

Published on Thursday, October 21, 2010, by Caitlin McGrath / Edit Post

"With an heirloom tomato, just slice it, salt it, maybe sprinkle it with fresh basil and olive oil, and serve it raw. Use good canned tomatoes to make the sauce. A fresh, ripe tomato is a thing of beauty that should never be refrigerated or cooked." – Euonymous

"There is a difference in taste and texture between chopping, grinding, food processor, and mortar and pestle. I personally like the chopping method because the sauce stays more separated and identifiable, plus you have some nice texture from the pine nuts which tends to get lost in the other methods. I also like the appearance of chopped better; the basil and pine nuts are left larger and it doesn't look like a homogenized green sauce." – RetiredChef, on making pesto

"I love my spätzle maker even though I only use it a couple of times a year. Sometimes it's worth having a specialized tool that makes a job easy. Also, it's so much faster and easier than the knife/board method that it's not even comparable. Kudos to those who are happy with their inexpensive, low-tech method, but as for me, I'm never going back." – Karen_Schaffer

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