Seasoning and Slicing Green Tomatoes for Gratin #short

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um so the idea here is that we're we've
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layered them in the dish tasting the
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cream
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yeah it's good isn't it oh it's it's
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extremely tasty Yeah we actually do it
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we do a dish at the restaurant where we
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take the cream and we put it over an egg
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and bake it and serve it with grilled
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bread yum
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so um the the tomatoes need to be
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seasoned aggressively with salt and
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pepper right
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um and we're going to let it sit for a
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little while and let all the liquid come
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out they're very acidic and then you
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when they're unriping that off we are I
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mean I'm going to demo that for you here
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um this has been sitting for a while oh
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so you put another dish on top like yeah
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because you need to hold the shape so
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you don't mess up um
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it's like eggplant yeah well it's a
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Nightshade isn't it it is potatoes are
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nightshades they're very very acidic so
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they can really take all the salt they
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can take the cream and they still come
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off Tangy yeah
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it's a lot of water yeah yeah and uh
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someone on your cruise suggested making
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bloody marys with that let me taste