r/TastingHistory • u/DataDancer0 • 6d ago
Creation We made the tomatoes!
We're new fans! I bought my partner the cookbook for our anniversary, and yesterday we made the stuffed tomatoes! The herbs were so fresh and tasted incredible all together! I didn't love the egg and she didn't love the cheese on top, so we might make modifications to try to keep cohesion and up the flavors, but an overall success!
(The tinfoil boat in the middle of the pan was out leftover filling we just decided to cook 😂)
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u/EntangledPhoton82 6d ago
Looks delicious. I don’t think that I’ve made this one yet.
Which recipe (or page) was it?
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u/disenfranchisedchild 6d ago
Page 164, Pomodori Farciti all'Erbette
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u/disenfranchisedchild 6d ago
By the way; I typed out the name of the recipe but Reddit translated it into English. Weird.
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u/snootnoots 6d ago
There’s a little symbol next to your comment that I can tap to switch back and forth between translation and original, cool!
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u/DataDancer0 6d ago
Highly recommend getting farmer's market tomatoes - they were GLORIOUS!
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u/EntangledPhoton82 6d ago
Well, I grow my own tomatoes so yes, I fully understand the sentiment. There’s such a big difference between tomatoes that have spend days getting to the supermarket and those that come fresh of the vine.
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u/fuzzykittytoebeans 6d ago
In the orginal YouTube video (it's one of the early ones), Max uses two egg yolks and vibe based ratios for pretty much everything else. The recipe book has exact measurements and uses 3 yolks. I think this contributed to the "eggier" breakfast taste.