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Campari tomatoes -- tried them yet?

no, I was just spelling it wrong. Campari is correct. I'm just used to calling it a sweet 100.

May 01, 2012
mford7402 in General Topics

What Food Trend are You So Sick Of?

I'm sorry to be gross but it meninds me of flavored spit. It has it's place, but way overplayed.

May 01, 2012
mford7402 in General Topics

Campari tomatoes -- tried them yet?

The Compari tomato is also called a sweet 100 tomato as there are general 100 in a bushel. We have been using them for years coming from a local farmer who also has a hot house for off season tomatoes. The Compari has a high sugar content and low acidity, and the flesh even during the off season is not grainy like so many other tomatoes. I’m glad that these tomatoes are showing up in grocery stores now.
Don’t forget about the Compari tomato during the summer, they are acceptable during the winter and amazing during the summer off the vine.

May 01, 2012
mford7402 in General Topics

Mint Julep time

Woodford Reserve is what is served in the mint juleps at churh hill downs, and Maker's Mark is a go to for most Louisvillians. Both should be in the $40-50 range.

May 01, 2012
mford7402 in Spirits

Thoroughbred Dishes and Cocktails for Kentucky Derby Day

It’s funny to me that chocolate pecan pie is on the list and then compared to Derby Pie, They are the same thing except you can’t call it Derby Pie if it doesn’t come from Kern’s Kitchen in Prospect, KY who trademarked it in the late sixties. If you call your pie Derby Pie and sell it and it didn’t come from Kerns, they will sue you. On derby you must have the obligatory shrimp and grits with red eye gravy, my personal favorite Derby dish. Everyone loves the Henry Baines sauce that it literally every steak condiment known to man all mixed together, it’s hysterical to me that people love the stuff; to me it’s actually pretty gross, but I still put it on my meatloaf sandwich with some caramelized onion. The Benedictine has its roots here in the Louisville area and is pretty good when made fresh. I can do without the florescent green food coloring. The HOT BROWN, created at the Brown Hotel as employee meal and became famous I guess, is overpriced S.O.S. but when you’ve had a couple beverages it is pretty damn good. The best part of derby time to me is the country hams that are kept for a year and released Derby time, the pride and joy of Kentucky. Cured for months, smoked for days, then thin sliced as America’s answer to prosciutto, delicious! Mint Juleps are and acquired taste to most people visiting the derby, you have to get one, although most people don’t seem to finish them. The bourbon of Churchhill downs is Woodford Reserve and Maker’s Mark is also acceptable to Louisvillians. It’s Derby week and I hope the people visiting this fine city find themselves staying sober enough to make it to an Oak’s or Derby dinner at one of the fine restaurants this city has to offer.

May 01, 2012
mford7402 in Features