Seasoning and Slicing Green Tomatoes for Gratin #short

00:00 um so the idea here is that we're we've 00:01 layered them in the dish tasting the 00:04 cream 00:05 yeah it's good isn't it oh it's it's 00:07 extremely tasty Yeah we actually do it 00:09 we do a dish at the restaurant where we 00:10 take the cream and we put it over an egg 00:13 and bake it and serve it with grilled 00:14 bread yum 00:16 so um the the tomatoes need to be 00:18 seasoned aggressively with salt and 00:19 pepper right 00:21 um and we're going to let it sit for a 00:22 little while and let all the liquid come 00:24 out they're very acidic and then you 00:26 when they're unriping that off we are I 00:28 mean I'm going to demo that for you here 00:31 um this has been sitting for a while oh 00:33 so you put another dish on top like yeah 00:35 because you need to hold the shape so 00:36 you don't mess up um 00:40 it's like eggplant yeah well it's a 00:43 Nightshade isn't it it is potatoes are 00:45 nightshades they're very very acidic so 00:47 they can really take all the salt they 00:49 can take the cream and they still come 00:51 off Tangy yeah 00:53 it's a lot of water yeah yeah and uh 00:55 someone on your cruise suggested making 00:57 bloody marys with that let me taste