Naked Cherry Tomato Salad - How to Make the Ultimate Tomato Salad or Amuse Bouche
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Date: 2019-07-25
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Comments and reviews: 9
Starcat Catherine Hale
I do these for parties but with thyme, pink peppercorns, rice wine vinegar, olive oil and sea salt served on crostini. I used to just put a bowl of them out with rye toast points on the side but people would put like three or four on one piece of toast or forgo the bread all together LOL I decided to fix that by making individual crostini, plus all the juices and oil soak into the bread. yummmm: ) It can be a bit tedious when making for a large crowd, so individualized portions are a really better way to go. Great video and recipe as usual, you're definitely one of my favorite chefs
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I do these for parties but with thyme, pink peppercorns, rice wine vinegar, olive oil and sea salt served on crostini. I used to just put a bowl of them out with rye toast points on the side but people would put like three or four on one piece of toast or forgo the bread all together LOL I decided to fix that by making individual crostini, plus all the juices and oil soak into the bread. yummmm: ) It can be a bit tedious when making for a large crowd, so individualized portions are a really better way to go. Great video and recipe as usual, you're definitely one of my favorite chefs
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Jeroen Berkhout
Dear Chef John. Thank you for another great taste experience. Now, I know French isn't always easy, so please let us all practice the pronunciation of 'amuse' in 'amuse bouche': it's not with an oo-sound, but with the European sharp-u sound (which indeed doesn't exist in English, resisting any 'you' or 'oo' sound. The phonetic notation is y: Just an observation: why did you present these delicious tiny tomatoes in these plain glass receptacles? Hoping you are well, and thanking you for your continuing culinary efforts, kind regards from Amsterdam, The Netherlands, JB.
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Dear Chef John. Thank you for another great taste experience. Now, I know French isn't always easy, so please let us all practice the pronunciation of 'amuse' in 'amuse bouche': it's not with an oo-sound, but with the European sharp-u sound (which indeed doesn't exist in English, resisting any 'you' or 'oo' sound. The phonetic notation is y: Just an observation: why did you present these delicious tiny tomatoes in these plain glass receptacles? Hoping you are well, and thanking you for your continuing culinary efforts, kind regards from Amsterdam, The Netherlands, JB.
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Aldo Raine
Man, that reminds me; what the hell are those white things in raw eggs? Ive always wondered what they were but I've been too busy to google it. Instead I'd rather write a long, drawn out comment on youtube about how I've always wondered what the white things in raw eggs were and how I've been to busy to google it and how writing a long, drawn out message on youtube is better than googling it.
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Man, that reminds me; what the hell are those white things in raw eggs? Ive always wondered what they were but I've been too busy to google it. Instead I'd rather write a long, drawn out comment on youtube about how I've always wondered what the white things in raw eggs were and how I've been to busy to google it and how writing a long, drawn out message on youtube is better than googling it.
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Protocol Officer
Thank you for this. It's a great idea. Not wishing to take away from all of your hard work and a really great salad but. did you know you can buy, from Italy, canned cherry tomatoes? I use them all the time and although not being nearly as excellent as this process, they are pretty darned good. The brand I get, for about 2 per can is Paese Mio but there are other brands. Happy cooking
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Thank you for this. It's a great idea. Not wishing to take away from all of your hard work and a really great salad but. did you know you can buy, from Italy, canned cherry tomatoes? I use them all the time and although not being nearly as excellent as this process, they are pretty darned good. The brand I get, for about 2 per can is Paese Mio but there are other brands. Happy cooking
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IkonGod
I'm eating a classy bowl of ramen while watching this. I finally took the bull by the utters and bought cayenne pepper. This is my first use to test it out. It is the perfect heat with out being overpowering. Its like some kind of addictive drug that I would know nothing about. Thanks Chef John. Its so good I might as well have bought if off the shifty guy on the street corner.
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I'm eating a classy bowl of ramen while watching this. I finally took the bull by the utters and bought cayenne pepper. This is my first use to test it out. It is the perfect heat with out being overpowering. Its like some kind of addictive drug that I would know nothing about. Thanks Chef John. Its so good I might as well have bought if off the shifty guy on the street corner.
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MrTofuPrincess
I generally dislike all tomatoes. The only exception being the tomatoes my grandma grows in her backyard garden (epically sweet, like giant sugar cubes. spheres) They are possibly one of my favorite things to eat in the world. Chef John, do you think this recipe could work with regular sized tomatoes? Or would the tomato to dressing ratio be irreparably compromised?
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I generally dislike all tomatoes. The only exception being the tomatoes my grandma grows in her backyard garden (epically sweet, like giant sugar cubes. spheres) They are possibly one of my favorite things to eat in the world. Chef John, do you think this recipe could work with regular sized tomatoes? Or would the tomato to dressing ratio be irreparably compromised?
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curiousSOUL22
I feel like after all that effort, serving those 3 tomatoes on a small curved white plate, or in a white bowl would have looked so much better. Then you can see the colour of the tomato better and the coloured drips of olive oil. Also I think the clear small bowl reminds me of a sauce bowl or something. Also. I'm just being fiddly and fussy and silly probably. :-)
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I feel like after all that effort, serving those 3 tomatoes on a small curved white plate, or in a white bowl would have looked so much better. Then you can see the colour of the tomato better and the coloured drips of olive oil. Also I think the clear small bowl reminds me of a sauce bowl or something. Also. I'm just being fiddly and fussy and silly probably. :-)
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paula the potato
So after two years of watching you use these adorable, freakishly small utensils, I finally found some to call my own and I couldn't be more excited Freakishly small spoons, spatulas, and tongs The hubby thinks it's silly for me to be so in love with these small things, but I'm a small lady myself so I think they fit me perfectly.
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So after two years of watching you use these adorable, freakishly small utensils, I finally found some to call my own and I couldn't be more excited Freakishly small spoons, spatulas, and tongs The hubby thinks it's silly for me to be so in love with these small things, but I'm a small lady myself so I think they fit me perfectly.
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Bec R
Calyx, it's called a calyx. That is why we have words for things so we can convey ideas and information to others without the use of pictures. If a person doesn't understand a word that is what a dictionary is for. Knowing what a calyx is is not being a smartypants it is common knowledge to anyone who gardens.
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Calyx, it's called a calyx. That is why we have words for things so we can convey ideas and information to others without the use of pictures. If a person doesn't understand a word that is what a dictionary is for. Knowing what a calyx is is not being a smartypants it is common knowledge to anyone who gardens.
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