In article >,
TJ > wrote:

> 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?

Tomatoes that have had their seeds removed.

> 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.....?

Yes, terminology is very loose, but you can look up this kind of thing
via Google or even Epicurious.