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6

I peel and seed the leftovers, freeze them, and use them the next time I make tomato sauce or marinara.


4

Doing a bit of Googling, it seems that there are a couple of different methods but I think the one that will please you best is to: put a piece of plastic wrap on the cut side only place it cut side down on a plate or plastic container leave it on the counter Some recommend putting it in the fridge regardless, as the cut side is prone to bacterial ...


2

I think your best option may be to vacuum seal the leftover tomato and refrigerate it. I think everyone has run across the dilemma of what to do with the leftover piece and, while it doesn't happen often, it does happen. (For me, it usually happens when I make a sandwich for lunch and only use a slice or two.) Being frustrated so many times at having saved ...


2

By your description I would say it's taro or 芋头 (yu tao) in chinese https://www.google.ca/search?q=mu+shu&source=lnms&tbm=isch&sa=X&ei=J862VLp1ivxSvZODoAM&ved=0CAgQ_AUoAQ&biw=1394&bih=827#tbm=isch&q=%E8%8A%8B%E5%A4%B4&imgdii=_ It can be bought in most chinese supermarkets For more info ...


1

木薯 (pronounced mù shǔ, literally translated as wood tuber) seems to be nothing other than cassava / maniok / tapioca. Did it look like this? by Amada44, source Often only the products made by cassava starch or the starch itself is called tapioca. In Germany you can find cassava in asian grocery stores but in large "normal" grocery stores, too. I guess ...



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