On Aug 6, 7:50*am, Wayne Boatwright >
wrote:
> On Thu 06 Aug 2009 05:44:25a, Jean B. told us...
>
>
>
>
>
> > Ophelia wrote:
> >> "Jean B." > wrote in message
> ...
> >>> Wayne Boatwright wrote:
> >>>> On Wed 05 Aug 2009 01:52:09p, Jean B. told us...
>
> >>>>> sf wrote:
> >>>>>> On Wed, 05 Aug 2009 14:06:02 -0500, Omelet >
> >>>>>> wrote:
>
> >>>>>>> In article >,
> >>>>>>> "Ophelia" > wrote:
>
> >>>>>>>> cybercat wrote:
> >>>>>>>>> "Ophelia" > wrote in message
> .. .
> >>>>>>>>>> sf wrote:
> >>>>>>>>>>> On Wed, 5 Aug 2009 11:27:37 +0100, "Ophelia"
> >>>>>>>>>>> > wrote:
>
> >>>>>>>>>>>> Banana sandwiches
> >>>>>>>>>>> don't forget the peanut butter!
>
> >>>>>>>>>>> and peanut butter & dill pickles.
>
> >>>>>>>>>>> Or peanut butter and honey... the list goes on. *Peanut butter
> >>>>>>>>>>> is a wonderful springboard. *<happy sigh>
> >>>>>>>>>> I am not quite sure how I tell you this.. but I don't like
> >>>>>>>>>> peanut butter auuughhhhh! I'm hit! but, but.. it's greasy and
> >>>>>>>>>> lumpy.....................
> >>>>>>> Huh? What brand have you tried? *I buy peanut butter mostly for
> >>>>>>> poisoning the local Norway rats by mixing it with pelleted bait to
> >>>>>>> get them to eat it up faster (less time spent doing carcass patrol
> >>>>>>> in the mornings once they start dying) but the generic smooth
> >>>>>>> peanut butter I purchase is smooth as silk. Almost like a peanut
> >>>>>>> butter frosting.
>
> >>>>>>> It's delicious but I'm still avoiding eating fattening stuff like
> >>>>>>> that.
> >>>>>> She probably buys that yucky "natural" stuff... the kind you have
> >>>>>> to stir and keep in the refrigerator after it's opened. *Hubby
> >>>>>> bought some, thinking he was doing me a favor. **Hated* it. *Yuck.
> >>>>>> Cold, natural, unsalted peanut butter sucks. *I want my salt and
> >>>>>> sugar too.
> >>>>> I don't need the sweetness, but I do like the salt. *In fact, I
> >>>>> usually mix in more salt now, since I have to stir it anyway. *I
> >>>>> used to prefer Wild Oats' organic chunky PB. *Now my daughter
> >>>>> prefers Trader Joe's (unfortunately, their only organic chunky PB is
> >>>>> made from Valencia peanuts). *I have just discovered Teddie's
> >>>>> natural, which is rather good but undersalted. *I recently bought
> >>>>> their PB that contains flax seeds too, but I haven't yet tried it.
> >>>>> Unfortunately that isn't ultra-chunky.
>
> >>>> What's wrong with Valencia peanuts? *Something we should all know?
>
> >>> I just don't like them. *I don't think they have much flavor.
>
> >> I don't like peanuts at all. *They are not 'nuts' which is probably the
> >> reason I don't like them. *I do however, like nuts
>
> > Okay, that's a point. *I guess perhaps you also wouldn't like
> > soybean butter (beyond the possible health issues).
>
> I've never seen soybean butter, but I doubt I would like it, although I do
> like roasted soybeans. *I don't like nut butter in general, except for
> extra chunky peanut butter.
>
> --
> * * * * * * * * * * * * * * Wayne Boatwright * * * * * * * * * * * * * *
> ------------------------------------------------------------------------
> * * * Soup is just a way of screwing you out of a meal. *Jay Leno * * *

GACK!!!!!!!!!!!!!!!!!!!!!!! Soybean butter! It's HORRIBLE TERRIBLE
INEDIBLE YUCKY! Sunflower butter, however is a whole 'nother thing.

Lynn in Fargo
thinks they took the soy butter (made in ND) off the market

On Aug 6, 1:48*pm, John Kane > wrote:
> On Aug 4, 3:23*pm, "Felice" > wrote:
>
> Round roast beef and sweet pickles mixed with mayonnaise (about the
> consistency of tuna salad) *on white bread [1]
>
> John Kane, Kingston ON Canada
>
> 1. Home-made of course. *I think I can remember about 3 times in 15-20
> years that we had 'store' bread in the house. *It was nice getting
> home from school about 4:30 just as the hot loaves came out of the
> oven. *Did you know that one 10 year old boy and one visiting priest
> can eat a loaf of fresh hot bread in about 5 minutes?

Sure! And I also know about the belly ache you can get from eating
half a loaf of hot fresh bread in five minutes too!
Lynn in Fargo

John Kane wrote:
> On Aug 4, 3:23 pm, "Felice" > wrote:
>
> Round roast beef and sweet pickles mixed with mayonnaise (about the
> consistency of tuna salad) on white bread [1]


We used to have something similar, except made with ham instead of beef.
Ham and pickle salad. I still love it.


> 1. Home-made of course. I think I can remember about 3 times in 15-20
> years that we had 'store' bread in the house. It was nice getting
> home from school about 4:30 just as the hot loaves came out of the
> oven.

It was the same in our house. My mother used to bake bread once or twice
w week, usually a dozen or more loaves at a time. The house smelled
great and the warm bread was delicious with bread and jam.



> Did you know that one 10 year old boy and one visiting priest
> can eat a loaf of fresh hot bread in about 5 minutes?

No priest ever managed to get into our house, but my friends could
devour a loaf in no time flat.

Arri London wrote:
>
> "Jean B." wrote:
>> Arri London wrote:
> <snip>
>>>
>>> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
>>> nuts is always a good combination, as evidenced by the fact that you
>>> thought it up as well GMTA and all that.
>> Yeah. Twas good. Now really I do have to diet--after I have a
>> fried green tomato sandwich....
>>
>> --
>> Jean B.
>
> But but but...tomatoes are very good for you

Sure, but I like LCing....

--
Jean B.

Omelet wrote:
>>
>> NOTES : I added a rounded tablespoon of sugar, to offset the
>> acidity
>> of the tomatoes. You can leave it out if you want.
>
> Saved to disk. I guess I missed it last time. <g>
> What about adding baking soda to offset acidity?

Couldn't say, Om. I've never cared for adding baking soda for that
purpose. Just me, probably - I always felt I could taste it.

"Jean B." > wrote in message
...
> Yeah. Twas good. Now really I do have to diet--after I have a fried
> green tomato sandwich....

Jean, I have never fried green tomatoes. I now have some tomatoes I think
won't get ripe. Please tell how you made yours?

In article >,
"Dora" > wrote:

> Creamy Tomato Soup
>
> Recipe By ora
>
> 2 tablespoons butter
> 1 large onion -- peeled and chopped
> 1 carrot -- chopped
> 2 cloves garlic -- peeled and chopped
> 1 28 oz. can Italian plum tomatoes -- peeled
> 3 cups chicken broth -- defatted
> 1 small potato -- peeled, thinly sliced
> 2 tablespoons fresh basil or 2 tsp. dried basil
> 1/4 teaspoon nutmeg
> salt and pepper
> 1 cup milk
>
> Melt butter in a soup pot over low heat. Add onion, carrot and
> garlic. Cook, covered, for 20 minutes, stirring occasionally, until
> vegetables are tender and wilted.
>
> Crush tomatoes in their liquid and add to the pot along with chicken
> broth, potato, basil, nutmeg and salt. Cook, covered, over low heat
> for 40 minutes, stirring occasionally. Let cool to room temperature.
>
> Purée using a hand blender, adding milk in batches. Adjust
> seasonings. Before serving, warm through over very low heat. Do not
> boil.
>
> Source:
> "Clipping from old Sunday newspaper"
>
>
> NOTES : I added a rounded tablespoon of sugar, to offset the acidity
> of the tomatoes. You can leave it out if you want.

Here's my recipe.

2 tbsp olive oil
1 medium bell pepper
1 medium onion
4 stalks celery
2 28 oz cans of diced tomatoes
1/2 pint of cream (optional)
cooked shrimp (optional)
salt and sugar to taste

Coarsely chop the pepper, onion and celery and saute in a pot that will
easily hold the coming diced tomato storm. When the onions in the
trinity are translucent, dump in the tomatoes.
Simmer all that for an hour, remove from the heat and apply a wand
blender until all is minimally chunky (or more chunky if you want).
Put the pot back on the heat and taste. It will need salt. Add salt
until the soup is sharp and a bit salty. Add sugar to mellow it. I'm
talking teaspoons of both salt and sugar. Not dashes.
Kick it up a notch with the cream.
Kick it up another notch with as many coarsely chopped shrimp as you
like.

The secret is the wand blender. What a great tool.

leo

Leonard Blaisdell wrote:
> In article >,
> "Dora" > wrote:
>
>> Creamy Tomato Soup
>>
>> Recipe By ora
>>
>> 2 tablespoons butter
>> 1 large onion -- peeled and chopped
>> 1 carrot -- chopped
>> 2 cloves garlic -- peeled and chopped
>> 1 28 oz. can Italian plum tomatoes -- peeled
>> 3 cups chicken broth -- defatted
>> 1 small potato -- peeled, thinly sliced
>> 2 tablespoons fresh basil or 2 tsp. dried basil
>> 1/4 teaspoon nutmeg
>> salt and pepper
>> 1 cup milk
>>
>> Melt butter in a soup pot over low heat. Add onion, carrot and
>> garlic. Cook, covered, for 20 minutes, stirring occasionally, until
>> vegetables are tender and wilted.
>>
>> Crush tomatoes in their liquid and add to the pot along with chicken
>> broth, potato, basil, nutmeg and salt. Cook, covered, over low heat
>> for 40 minutes, stirring occasionally. Let cool to room temperature.
>>
>> Purée using a hand blender, adding milk in batches. Adjust
>> seasonings. Before serving, warm through over very low heat. Do not
>> boil.
>>
>> Source:
>> "Clipping from old Sunday newspaper"
>>
>>
>> NOTES : I added a rounded tablespoon of sugar, to offset the acidity
>> of the tomatoes. You can leave it out if you want.
>
> Here's my recipe.
>
> 2 tbsp olive oil
> 1 medium bell pepper
> 1 medium onion
> 4 stalks celery
> 2 28 oz cans of diced tomatoes
> 1/2 pint of cream (optional)
> cooked shrimp (optional)
> salt and sugar to taste
>
> Coarsely chop the pepper, onion and celery and saute in a pot that will
> easily hold the coming diced tomato storm. When the onions in the
> trinity are translucent, dump in the tomatoes.
> Simmer all that for an hour, remove from the heat and apply a wand
> blender until all is minimally chunky (or more chunky if you want).
> Put the pot back on the heat and taste. It will need salt. Add salt
> until the soup is sharp and a bit salty. Add sugar to mellow it. I'm
> talking teaspoons of both salt and sugar. Not dashes.
> Kick it up a notch with the cream.
> Kick it up another notch with as many coarsely chopped shrimp as you
> like.
>
> The secret is the wand blender. What a great tool.
>
> leo

Thanks Leo - Looks like a nice recipe. I copy/pasted for another day.

Bob

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >, Arri London >
> > wrote:
> >
> >>>>> OMG! Now I am conjuring up visions of a sandwich made of
> >>>>> unobtrusive white bread (or possibly oatmeal bread), butter, brown
> >>>>> sugar, and toasted pecans.
> >>>>>
> >>>>>
> >>>> Run it under the grill/broiler and you're on! It's really good.
> >>> You already thought this up? :-)
> >>>
> >>> --
> >>> Jean B.
> >>
> >> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
> >> nuts is always a good combination, as evidenced by the fact that you
> >> thought it up as well GMTA and all that.
> >
> > Sounds like quick and dirty "bread pudding" to me. ;-)
>
> Except it's not wet.

Ah, ok!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> >>> I'm sure I would prefer the taste of cream to the flavor of chicken when
> >>> added to spinach.
> >>>
> >> And I would prefer sour cream. :-)
> >
> > Mm, thanks for that idea. As much as I adore sour cream, I'd not thought
> > of it!
>
> Do you like a touch of horseradish? I usually don't, but if you do...
>
> --
> Jean B.

Nah. Mom was the horseradish fan. I can't stand the stuff.
Nor Wasabi.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> GACK!!!!!!!!!!!!!!!!!!!!!!! Soybean butter! It's HORRIBLE TERRIBLE
> INEDIBLE YUCKY! Sunflower butter, however is a whole 'nother thing.
>
> Lynn in Fargo
> thinks they took the soy butter (made in ND) off the market

Well, there is always Cashew butter. ;-d
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Jean B." > wrote:

> Arri London wrote:
> >
> > "Jean B." wrote:
> >> Arri London wrote:
> > <snip>
> >>>
> >>> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
> >>> nuts is always a good combination, as evidenced by the fact that you
> >>> thought it up as well GMTA and all that.
> >> Yeah. Twas good. Now really I do have to diet--after I have a
> >> fried green tomato sandwich....
> >>
> >> --
> >> Jean B.
> >
> > But but but...tomatoes are very good for you
>
> Sure, but I like LCing....

I know what you mean. :-(

I really keep tomato consumption low, but I really do love those things!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
"Dora" > wrote:

> Omelet wrote:
> >>
> >> NOTES : I added a rounded tablespoon of sugar, to offset the
> >> acidity
> >> of the tomatoes. You can leave it out if you want.
> >
> > Saved to disk. I guess I missed it last time. <g>
> > What about adding baking soda to offset acidity?
>
> Couldn't say, Om. I've never cared for adding baking soda for that
> purpose. Just me, probably - I always felt I could taste it.

I agree, I'd just read about that concept here a couple of times!
I've never tried it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

In article >,
Leonard Blaisdell > wrote:

> The secret is the wand blender. What a great tool.
>
> leo

<recipe snipped and kept>

I agree. It is a favored kitchen gadget. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Ophelia wrote:
> "Jean B." > wrote in message
> ...
>> Yeah. Twas good. Now really I do have to diet--after I have a fried
>> green tomato sandwich....
>
> Jean, I have never fried green tomatoes. I now have some tomatoes I think
> won't get ripe. Please tell how you made yours?
>
>
I have thus far not done it. I am thinking of using... gee, I
can't find the recipe. One that uses cornmeal, anyway.

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>>>>> I'm sure I would prefer the taste of cream to the flavor of chicken when
>>>>> added to spinach.
>>>>>
>>>> And I would prefer sour cream. :-)
>>> Mm, thanks for that idea. As much as I adore sour cream, I'd not thought
>>> of it!
>> Do you like a touch of horseradish? I usually don't, but if you do...
>>
>> --
>> Jean B.
>
> Nah. Mom was the horseradish fan. I can't stand the stuff.
> Nor Wasabi.

I don't like them either. BUT my creamed spinach recipe contains
just a hint of it, which for some strange reason, I like.

--
Jean B.

Omelet wrote:
> In article >,
> "Jean B." > wrote:
>
>> Arri London wrote:
>>> "Jean B." wrote:
>>>> Arri London wrote:
>>> <snip>
>>>>> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar and
>>>>> nuts is always a good combination, as evidenced by the fact that you
>>>>> thought it up as well GMTA and all that.
>>>> Yeah. Twas good. Now really I do have to diet--after I have a
>>>> fried green tomato sandwich....
>>>>
>>>> --
>>>> Jean B.
>>> But but but...tomatoes are very good for you
>> Sure, but I like LCing....
>
> I know what you mean. :-(
>
> I really keep tomato consumption low, but I really do love those things!

I'm speaking more of the sandwich part--and the breading on the
tomatoes.

--
Jean B.

"Jean B." > wrote in message
...
> Ophelia wrote:
>> "Jean B." > wrote in message
>> ...
>>> Yeah. Twas good. Now really I do have to diet--after I have a fried
>>> green tomato sandwich....
>>
>> Jean, I have never fried green tomatoes. I now have some tomatoes I
>> think won't get ripe. Please tell how you made yours?
> I have thus far not done it. I am thinking of using... gee, I can't find
> the recipe. One that uses cornmeal, anyway.

Oh I don't have cornmeal

"Jean B." > wrote in message
...
> Omelet wrote:
>> In article >,
>> "Jean B." > wrote:
>>
>>> Arri London wrote:
>>>> "Jean B." wrote:
>>>>> Arri London wrote:
>>>> <snip>
>>>>>> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar
>>>>>> and
>>>>>> nuts is always a good combination, as evidenced by the fact that you
>>>>>> thought it up as well GMTA and all that.
>>>>> Yeah. Twas good. Now really I do have to diet--after I have a
>>>>> fried green tomato sandwich....
>>>>>
>>>>> --
>>>>> Jean B.
>>>> But but but...tomatoes are very good for you
>>> Sure, but I like LCing....
>>
>> I know what you mean. :-(
>>
>> I really keep tomato consumption low, but I really do love those things!
>
> I'm speaking more of the sandwich part--and the breading on the tomatoes.

Could you use breadcrumbs instead of cornmeal?

On Sun 09 Aug 2009 10:15:45a, Ophelia told us...

>
> "Jean B." > wrote in message
> ...
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Arri London wrote:
>>>>> "Jean B." wrote:
>>>>>> Arri London wrote: <snip>
>>>>>>> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar
>>>>>>> and nuts is always a good combination, as evidenced by the fact
that
>>>>>>> you thought it up as well GMTA and all that.
>>>>>> Yeah. Twas good. Now really I do have to diet--after I have a
>>>>>> fried green tomato sandwich....
>>>>>>
>>>>>> --
>>>>>> Jean B.
>>>>> But but but...tomatoes are very good for you Sure, but I like
>>>>> LCing....
>>>
>>> I know what you mean. :-(
>>>
>>> I really keep tomato consumption low, but I really do love those
things!
>>
>> I'm speaking more of the sandwich part--and the breading on the
tomatoes.
>
> Could you use breadcrumbs instead of cornmeal?

Yes, it will be different, but still good. I wouldn' use commercial dried
breadcrumbs, but rather, freshly made bread crumbs that you have then dried
or toasted in the oven. The commercial crumbs are much to fine for a
pleasant coating.

--
Wayne Boatwright
------------------------------------------------------------------------
If you ate pasta and antipasto, would you still be hungry? Author
Unknown

Wayne wrote on Sun, 09 Aug 2009 17:22:58 GMT:

>> "Jean B." > wrote in message
>> ...
>>> Omelet wrote:
>>>> In article >,
>>>> "Jean B." > wrote:
>>>>
>>>>> Arri London wrote:
>>>>>> "Jean B." wrote:
>>>>>>> Arri London wrote: <snip>
>>>>>>>> Sorry! It just seemed obvious at the time LOL. Butter,
>>>>>>>> brown sugar and nuts is always a good combination, as
>>>>>>>> evidenced by the fact
> that
>>>>>>>> you thought it up as well GMTA and all that.
>>>>>>> Yeah. Twas good. Now really I do have to diet--after I
>>>>>>> have a fried green tomato sandwich....
>>>>>>>
>>>>>>> --
>>>>>>> Jean B.
>>>>>> But but but...tomatoes are very good for you Sure, but
>>>>>> I like LCing....
>>>>
>>>> I know what you mean. :-(
>>>>
>>>> I really keep tomato consumption low, but I really do love
>>>> those
> things!
>>>
>>> I'm speaking more of the sandwich part--and the breading on
>>> the
> tomatoes.
>>
>> Could you use breadcrumbs instead of cornmeal?

> Yes, it will be different, but still good. I wouldn' use
> commercial dried breadcrumbs, but rather, freshly made bread
> crumbs that you have then dried or toasted in the oven. The
> commercial crumbs are much to fine for a pleasant coating.

it occurs to me that Japanese Panko would work. I use it a lot and
actually keep a packet in the freezer.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Sun 09 Aug 2009 10:36:26a, James Silverton told us...

> Wayne wrote on Sun, 09 Aug 2009 17:22:58 GMT:
>
>>> "Jean B." > wrote in message
>>> ...
>>>> Omelet wrote:
>>>>> In article >,
>>>>> "Jean B." > wrote:
>>>>>
>>>>>> Arri London wrote:
>>>>>>> "Jean B." wrote:
>>>>>>>> Arri London wrote: <snip>
>>>>>>>>> Sorry! It just seemed obvious at the time LOL. Butter, brown
>>>>>>>>> sugar and nuts is always a good combination, as evidenced by
>>>>>>>>> the fact that you thought it up as well GMTA and all that.
>>>>>>>> Yeah. Twas good. Now really I do have to diet--after I
>>>>>>>> have a fried green tomato sandwich....
>>>>>>>>
>>>>>>>> --
>>>>>>>> Jean B.
>>>>>>> But but but...tomatoes are very good for you Sure, but
>>>>>>> I like LCing....
>>>>>
>>>>> I know what you mean. :-(
>>>>>
>>>>> I really keep tomato consumption low, but I really do love those
>>>>> things!
>>>>
>>>> I'm speaking more of the sandwich part--and the breading on the
>>>> tomatoes.
>>>
>>> Could you use breadcrumbs instead of cornmeal?
>
>> Yes, it will be different, but still good. I wouldn' use
>> commercial dried breadcrumbs, but rather, freshly made bread
>> crumbs that you have then dried or toasted in the oven. The
>> commercial crumbs are much to fine for a pleasant coating.
>
> it occurs to me that Japanese Panko would work. I use it a lot and
> actually keep a packet in the freezer.
>

Ys, that would probably be good, too.

--
Wayne Boatwright
------------------------------------------------------------------------
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a
toad, a toad to a snake, a snake to a pig, a pig to a man, and a
man to a worm. Ambrose Bierce

Ophelia wrote:
> "Jean B." > wrote in message
> ...
>> Ophelia wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> Yeah. Twas good. Now really I do have to diet--after I have a fried
>>>> green tomato sandwich....
>>> Jean, I have never fried green tomatoes. I now have some tomatoes I
>>> think won't get ripe. Please tell how you made yours?
>> I have thus far not done it. I am thinking of using... gee, I can't find
>> the recipe. One that uses cornmeal, anyway.
>
> Oh I don't have cornmeal
>
finely ground polenta would work too, I imagine?

Ophelia wrote:

> Could you use breadcrumbs instead of cornmeal?

I really don't see why not. Maybe even use saltine crackers! My mom made
the best chicken fried steak dredging the meat in finely ground saltines
mixed with a little flour after a good soaking in beaten egg. The
country gravy from the drippings was incredible.

I think it would be interesting (if you have enough tomatoes) to try a
variety of "breadings" and see what works for you. My mom has even did
them battered and deep fried. My dad, may he RIP, loved all things
fried. We joke that she killed him with her cooking (which is in part
true) but he was raised on that type of cooking (grew up on a working
farm) and the attempts they made at cooking healthy just never panned
out. My mom stayed petite and skinny because she'd cook for him (and we
kids) but wouldn't eat it the bad stuff herself.

I say experiment.

--Lin

"Wayne Boatwright" > wrote in message
5.250...
>> Could you use breadcrumbs instead of cornmeal?
>
> Yes, it will be different, but still good. I wouldn' use commercial dried
> breadcrumbs, but rather, freshly made bread crumbs that you have then
> dried
> or toasted in the oven. The commercial crumbs are much to fine for a
> pleasant coating.

That is good them, because I don't buy breadcrumbs)

Thank you

"Lin" > wrote in message
...
> Ophelia wrote:
>
>> Could you use breadcrumbs instead of cornmeal?
>
> I really don't see why not. Maybe even use saltine crackers! My mom made
> the best chicken fried steak dredging the meat in finely ground saltines
> mixed with a little flour after a good soaking in beaten egg. The country
> gravy from the drippings was incredible.

I don't know what saltine crackers are. I don't think we get them here.

> I think it would be interesting (if you have enough tomatoes) to try a
> variety of "breadings" and see what works for you. My mom has even did
> them battered and deep fried. My dad, may he RIP, loved all things fried.
> We joke that she killed him with her cooking (which is in part true) but
> he was raised on that type of cooking (grew up on a working farm) and the
> attempts they made at cooking healthy just never panned out. My mom stayed
> petite and skinny because she'd cook for him (and we kids) but wouldn't
> eat it the bad stuff herself.
>
> I say experiment.

Will do, thanks I do experiment but I did need some pointers, since I
have never fried green tomatoes before.

Green tomatoes were always made into chutney in my day

"Goomba" > wrote in message
...
> Ophelia wrote:
>> "Jean B." > wrote in message
>> ...
>>> Ophelia wrote:
>>>> "Jean B." > wrote in message
>>>> ...
>>>>> Yeah. Twas good. Now really I do have to diet--after I have a fried
>>>>> green tomato sandwich....
>>>> Jean, I have never fried green tomatoes. I now have some tomatoes I
>>>> think won't get ripe. Please tell how you made yours?
>>> I have thus far not done it. I am thinking of using... gee, I can't
>>> find the recipe. One that uses cornmeal, anyway.
>>
>> Oh I don't have cornmeal
> finely ground polenta would work too, I imagine?

Thank you I will try the breadcrumbs and fry in bacon dripping and see
how that goes. I wonder if parmesan grated into the breadcrumbs might be
good.

Ophelia wrote:
> "Jean B." > wrote in message
> ...
>> Omelet wrote:
>>> In article >,
>>> "Jean B." > wrote:
>>>
>>>> Arri London wrote:
>>>>> "Jean B." wrote:
>>>>>> Arri London wrote:
>>>>> <snip>
>>>>>>> Sorry! It just seemed obvious at the time LOL. Butter, brown sugar
>>>>>>> and
>>>>>>> nuts is always a good combination, as evidenced by the fact that you
>>>>>>> thought it up as well GMTA and all that.
>>>>>> Yeah. Twas good. Now really I do have to diet--after I have a
>>>>>> fried green tomato sandwich....
>>>>>>
>>>>>> --
>>>>>> Jean B.
>>>>> But but but...tomatoes are very good for you
>>>> Sure, but I like LCing....
>>> I know what you mean. :-(
>>>
>>> I really keep tomato consumption low, but I really do love those things!
>> I'm speaking more of the sandwich part--and the breading on the tomatoes.
>
> Could you use breadcrumbs instead of cornmeal?
>
>

I'm going to use panko crumbs on the couple of large sized green
tomatoes I have today for dinner. Sliced, floured, egged, panko'd, egged
again, and panko 'd again, then gently laid into the veggie oil for
dinner tonight.

If the thread is still alive tomorrow, I'll report back :-) But I think
the post will be moot. I will have eaten it all :-)

Bob

In article >,
"Jean B." > wrote:

> Ophelia wrote:
> > "Jean B." > wrote in message
> > ...
> >> Yeah. Twas good. Now really I do have to diet--after I have a fried
> >> green tomato sandwich....
> >
> > Jean, I have never fried green tomatoes. I now have some tomatoes I think
> > won't get ripe. Please tell how you made yours?
> >
> >
> I have thus far not done it. I am thinking of using... gee, I
> can't find the recipe. One that uses cornmeal, anyway.

My mom just used to use beaten egg, then dredge in spiced corn starch or
flour, then fry in olive oil.

I'll have to ask my sister how she does hers. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

Christine Dabney wrote:
>
> On Sat, 08 Aug 2009 18:09:35 -0600, Arri London >
> wrote:
>
> >
> >But but but...tomatoes are very good for you
>
> They sure are!!
>
> I got some beauties today on the way home from work. The farmers
> market that used to be at Talin, is now at the Uptown area... behind
> some of the stores there..in the parking lot. Near Indian School and
> Louisiana.
>
> Christine


Ta. Was wondering where they ended up. The one in Old Town is a bit far
just for a few vegs

Ophelia wrote:
>
> "Lin" > wrote in message
> ...
> > Ophelia wrote:
> >
> >> Could you use breadcrumbs instead of cornmeal?
> >
> > I really don't see why not. Maybe even use saltine crackers! My mom made
> > the best chicken fried steak dredging the meat in finely ground saltines
> > mixed with a little flour after a good soaking in beaten egg. The country
> > gravy from the drippings was incredible.
>
> I don't know what saltine crackers are. I don't think we get them here.

Plain savoury water-based white flour biscuits with salt on top; hence
the name. Also come in wholemeal. Use any white biscuit for cheese or
the nice Hovis ones for wholemeal.




>
> > I think it would be interesting (if you have enough tomatoes) to try a
> > variety of "breadings" and see what works for you. My mom has even did
> > them battered and deep fried. My dad, may he RIP, loved all things fried.
> > We joke that she killed him with her cooking (which is in part true) but
> > he was raised on that type of cooking (grew up on a working farm) and the
> > attempts they made at cooking healthy just never panned out. My mom stayed
> > petite and skinny because she'd cook for him (and we kids) but wouldn't
> > eat it the bad stuff herself.
> >
> > I say experiment.
>
> Will do, thanks I do experiment but I did need some pointers, since I
> have never fried green tomatoes before.
>
> Green tomatoes were always made into chutney in my day

Finely ground polenta _is_ cornmeal!

I usually use a beaten egg with s&p, dip in cornmeal and fry until you
get a crisp crust. You can use saltines, flour, cornmeal, bread
crumbs....whatever! It helps if you have a little bacon grease in your
skillet, and if that skillet is iron!

A summertime treat!

Libby, from the South

On Sun 09 Aug 2009 11:57:52a, Ophelia told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>>> Could you use breadcrumbs instead of cornmeal?
>>
>> Yes, it will be different, but still good. I wouldn' use commercial
dried
>> breadcrumbs, but rather, freshly made bread crumbs that you have then
>> dried or toasted in the oven. The commercial crumbs are much to fine
for
>> a pleasant coating.
>
> That is good them, because I don't buy breadcrumbs)
>
> Thank you

I don't buy them either, O. They're much to fine and powdery for my
tastes.



--
Wayne Boatwright
------------------------------------------------------------------------
Custard: A detestable substance produced by a malevolent
conspiracy of the hen, the cow, and the cook. Ambrose Bierce

"Omelet" > wrote in message
news
> In article >,
> "Jean B." > wrote:
>
>> Ophelia wrote:
>> > "Jean B." > wrote in message
>> > ...
>> >> Yeah. Twas good. Now really I do have to diet--after I have a fried
>> >> green tomato sandwich....
>> >
>> > Jean, I have never fried green tomatoes. I now have some tomatoes I
>> > think
>> > won't get ripe. Please tell how you made yours?
>> >
>> >
>> I have thus far not done it. I am thinking of using... gee, I
>> can't find the recipe. One that uses cornmeal, anyway.
>
> My mom just used to use beaten egg, then dredge in spiced corn starch or
> flour, then fry in olive oil.
>
> I'll have to ask my sister how she does hers. :-)
>
>
I usually use matzo meal as a coating for most things, and rather than bread
crumbs for filler, most times I make my own with my meat grinder. At
Passover I can buy five pounds of matzo for $5, sometimes $4... you probably
can't buy matzo in TX... try grinding pringles and pork cracklin's! lol

Lin wrote:

> I think it would be interesting (if you have enough tomatoes) to try a
> variety of "breadings" and see what works for you. My mom has even did
> them battered and deep fried.

The fried green tomatoes at the Gulf Coast Grill in San Diego are some of
the best I've ever had. They're battered and fried; I think they use a beer
batter.

Bob

On Mon, 10 Aug 2009 06:52:35 -0700, Bob Terwilliger wrote:

> Lin wrote:
>
>> I think it would be interesting (if you have enough tomatoes) to try a
>> variety of "breadings" and see what works for you. My mom has even did
>> them battered and deep fried.
>
> The fried green tomatoes at the Gulf Coast Grill in San Diego are some of
> the best I've ever had. They're battered and fried; I think they use a beer
> batter.
>
> Bob

the one time i was disappointed in fried green tomatoes was at a restaurant
serving the battered, deep-fried version. they might as well have been
zucchini.

it was kinda embarrassing, as i'd been touting f.g.t.'s to my girlfriend,
who was skeptical. the odd thing is, it was a old-line seafood restaurant
in d.c. (crisfield's, for those of you who might be familiar) that is
generally well-thought of.

your pal,
blake

On Sun, 9 Aug 2009 19:58:19 +0100, Ophelia wrote:

> "Goomba" > wrote in message
> ...
>> Ophelia wrote:
>>> "Jean B." > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>> "Jean B." > wrote in message
>>>>> ...
>>>>>> Yeah. Twas good. Now really I do have to diet--after I have a fried
>>>>>> green tomato sandwich....
>>>>> Jean, I have never fried green tomatoes. I now have some tomatoes I
>>>>> think won't get ripe. Please tell how you made yours?
>>>> I have thus far not done it. I am thinking of using... gee, I can't
>>>> find the recipe. One that uses cornmeal, anyway.
>>>
>>> Oh I don't have cornmeal
>> finely ground polenta would work too, I imagine?
>
> Thank you I will try the breadcrumbs and fry in bacon dripping and see
> how that goes. I wonder if parmesan grated into the breadcrumbs might be
> good.

if you are skilled at that kind of frying, the results will be good no
matter what kind of crumbs you use. and using bacon fat almost guarantees
it.

your pal,
blake

On Mon, 10 Aug 2009 01:02:36 GMT, brooklyn1 wrote:

> "Omelet" > wrote in message
> news
>>
>> My mom just used to use beaten egg, then dredge in spiced corn starch or
>> flour, then fry in olive oil.
>>
>> I'll have to ask my sister how she does hers. :-)
>>
>>
> I usually use matzo meal as a coating for most things, and rather than bread
> crumbs for filler, most times I make my own with my meat grinder. At
> Passover I can buy five pounds of matzo for $5, sometimes $4... you probably
> can't buy matzo in TX... try grinding pringles and pork cracklin's! lol

hate to break it to you, sheldon, but they have jews in texas. they
wander, you know.

blake

blake wrote:

> hate to break it to you, sheldon, but they have jews in texas. they
> wander, you know.

Anti-Semite!

Bob

"blake murphy" > wrote in message
.. .
> On Mon, 10 Aug 2009 01:02:36 GMT, brooklyn1 wrote:
>
>> "Omelet" > wrote in message
>> news
>>>
>>> My mom just used to use beaten egg, then dredge in spiced corn starch or
>>> flour, then fry in olive oil.
>>>
>>> I'll have to ask my sister how she does hers. :-)
>>>
>>>
>> I usually use matzo meal as a coating for most things, and rather than
>> bread
>> crumbs for filler, most times I make my own with my meat grinder. At
>> Passover I can buy five pounds of matzo for $5, sometimes $4... you
>> probably
>> can't buy matzo in TX... try grinding pringles and pork cracklin's! lol
>
> hate to break it to you, sheldon, but they have jews in texas. they
> wander, you know.


Of course there are! The most famous is Kinky Friedman and the Texas
Jewboys.
http://www.youtube.com/watch?v=ElDtH7rP3T0

Kinky runs for office every now and then and gets a surprising number of
votes.

So yes, there are Jews in Texas but I looked all over the state and couldn't
find a decent bagel.

George L