New subscriber, first time poster. Thanks for showing sun-dried tomatoes some love, as well as the link to Priya's great article, which answered a question only food lovers of a certain age will find asking themselves. They were indeed everywhere in the '90s LA restaurant scene, and the good oil-packed ones still have a rightful place to…
New subscriber, first time poster. Thanks for showing sun-dried tomatoes some love, as well as the link to Priya's great article, which answered a question only food lovers of a certain age will find asking themselves. They were indeed everywhere in the '90s LA restaurant scene, and the good oil-packed ones still have a rightful place today (unlike, say, wasabi in mashed potatoes).
One still-gold use for them is Ina's sun-dried tomato dip from the first BC cookbook. Almost anything will taste delicious suspended in Early Ina's trademark dip base of cream cheese, sour cream, and mayonnaise, but all that fat meets all that umami, and wow. There's no better way to cancel any nutritional benefits of raw veggies on a crudite platter than that.
New subscriber, first time poster. Thanks for showing sun-dried tomatoes some love, as well as the link to Priya's great article, which answered a question only food lovers of a certain age will find asking themselves. They were indeed everywhere in the '90s LA restaurant scene, and the good oil-packed ones still have a rightful place today (unlike, say, wasabi in mashed potatoes).
One still-gold use for them is Ina's sun-dried tomato dip from the first BC cookbook. Almost anything will taste delicious suspended in Early Ina's trademark dip base of cream cheese, sour cream, and mayonnaise, but all that fat meets all that umami, and wow. There's no better way to cancel any nutritional benefits of raw veggies on a crudite platter than that.