Hi: Just finished making a meal from a Epicurious.com recipe and the
the end result was OK .......not marvellous but your usual Bb.....or
60/40 as they say in the non-jazz community.....maybe because I used
Quebec Gruyere instead of Provolone as the cheese
melt...or....possibilities for other miscues are also real....but over
and above that I have two questions as a result of working with this
recipe.......your comments would be appreciated.

Recipe was: Veal with Eggplant and Prosciutto


Question :

1) What are seeded tomatoes?

2) The recipe kept talking about a medium skillet and a heavy large
skillet. I have Cuisinart stainless steel fry pans...4 inches and 2
inches deep respectively (both about 12" in diametre).........THEN...I
also have Le Creuset cast iron fry pans...... 12 and 8 inches in
diametres.....and both about one inch deep. So what is a skillett?
.......as opposed to ?...Are both my Cuisinart and
Le Creuset stuff basically skillets?......is the terminology in recipe
writing culture that loose.....?

Thanks

TJ.