On 24-Feb-2005, TJ > wrote:

> 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.....?

1) It's nothing exotic; it is simply a tomato that has the seeds and liquid
around them removed. Their removal mellows out the tomato flavor and works
for any kind of tomato. I usually cut the tomato in half and take a spoon
(grapefruit spoons are especially helpful, but fingers work too) and hollow
out each half.

2) Skillet is an old fashioned term; fry(ing) pan is the modern equivalent
term. Skillets from the distant past were a bit different; but, for today's
cook, it's a synonym for fry(ing) pan


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