| Kate B |
"~patches~" <noones_home@thisaddress.com> wrote in message
news:11kqj8a2q0e27@corp.supernews.com...
> Bob Terwilliger wrote:
>
> > ~patches~ replied to Kate:
> >
> >
> >>>Bruschetta is not a topping. Traditionally bruschetta is grilled (or
> >>>toasted) bread topped with EV olive oil, rubbed with garlicand a little
> >>>salt. I sometimes top bruschetta with chopped tomatoes and basil and
> >>>sometimes chopped sweet onions. Whatever is in that jar is *not*
> >>>bruschetta.
> >>>
> >>
> >>I respectfully beg to differ. I'm not in Italy but rather Canada. Here
> >>we can by bruschetta in a jar hence I make a similar using Bernardin's
> >>recipe from homecanning.com. Actually I use the one in their specialty
> >>*preserving tomatoes* book so maybe it isn't on their website. I can
> >>assure you it is called *bruschetta in a jar*. Because of our winter
> >>temps we quite often can't get decent tomatoes during the winter which
is
> >>one reason many of us can tomato products. While this might not meet
> >>*your* criteria of bruschetta it does work for those of us in colder
> >>climates & smaller communities who can't get descent produce. Similar
to
> >>salsa you can do bruschetta raw or cooked *depending* on your local.
> >>Besides, despite the pics the stuff tastes awesome :)
> >
> >
> >
> > Kate's point was that bruschetta is defined by the BREAD, not the
TOPPING.
> > If you had a jar of thick tomato sauce with pepperoni and mozzarella,
would
> > you call it "pizza"? Bernardin is simply wrong in their appellation.
> > Doesn't mean it isn't GOOD, though.
> >
> > Bob
> >
> >
> If you re-read Kate's post her problem was what was in the jar wasn't
> bruschetta even though it is called "bruschetta in a jar". Bernardin is
> likely following the trend for those who want an easy topping on hand at
> home. I don't recall her mentioning bread other than using olive oil.
> She was more specific about the topping itself. Anyway I wish I could
> share with everyone as it does taste very good!
Sheeesh! Did you misread my post or what? My point was precisely what Bob
said. Scroll up to what you quoted from me. I said "Bruschetta is not a
topping" I said it is "grilled bread" .
I then said"
> I don't doubt that the topping you made is called by yourself and some
> canning site "bruschetta in a jar" but it is actually some type of topping
> that you and others (apparently) but on bread. It is *not* what Italians
> (and this is an Italian word) refer to as "bruschetta". I live in a city,
> Chicago, that gets quite bitterly cold in the winter and I grew up in a
> small farming community where decent tomatoes were unavailable anytime
after
> October but that doesn't entitle me to change the meaning of a word.
> Bruschetta comes from the Italian verb "bruscare" which mean to
roast/grill
> over coals. Your canned tomatoes looked quite nice and I am sure they
taste
> quite good over bruschetta. But they aren't *bruschetta*.
>
> Kate
To which you replied in another post:
"Well then perhaps I should change the name of the appetizer to
*"bruschetta in a jar" on cheese & garlic French bread diagonally slice
rounds* ;) It was grilled so at least I met one of your criteria.
I'm off to can so split pea soup of which I will post pics later.
Perhaps you would be so kind as to tell me that a) the name is wrong and
b) it looks aweful. Thanks so much."
Are you being deliberately dense? I didn't criticise your canned tomatoes.
I said they looked quite nice (someone else said your bruschetta looked
awful but it wasn't me). I quess you just can't get your mind around the
concept that bruschetta refers to grilled bread not some condiment or
topping.
Kate (<---- hitting head against a very thick wall)
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