Only recently, or so it seems to me, this expression has come into
recipes. How is a carrot cut into coins different than a carrot that
is sliced, or sliced thickly?

thanks in advance

On Tue, 9 Mar 2010 07:13:22 -0800 (PST), timbrel wrote:

> Only recently, or so it seems to me, this expression has come into
> recipes. How is a carrot cut into coins different than a carrot that
> is sliced, or sliced thickly?
>
> thanks in advance

it seems to me i've seen this phrasing in the past as well. maybe recipe
writers get tired of saying 'slice thinly.'

your pal,
blake

On Tue, 9 Mar 2010 10:30:08 -0500, blake murphy
> wrote:

>On Tue, 9 Mar 2010 07:13:22 -0800 (PST), timbrel wrote:
>
>> Only recently, or so it seems to me, this expression has come into
>> recipes. How is a carrot cut into coins different than a carrot that
>> is sliced, or sliced thickly?
>>
>> thanks in advance
>
>it seems to me i've seen this phrasing in the past as well. maybe recipe
>writers get tired of saying 'slice thinly.'


Slice thinly, I think not, is too vague, has no bearing on
configuration... sliced into coins may be relatively recent but sliced
into rounds is ages old. Most recipe writes use sliced into rounds
(many foods can be sliced into rounds), sliced into coins is usually
reserved for tube steak.

On Tue, 9 Mar 2010 07:13:22 -0800 (PST), timbrel >
wrote:

> Only recently, or so it seems to me, this expression has come into
> recipes. How is a carrot cut into coins different than a carrot that
> is sliced, or sliced thickly?
>
> thanks in advance

The shape is specifically round.

--
I love cooking with wine.
Sometimes I even put it in the food.

On Tue, 09 Mar 2010 09:18:56 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

>
>
> blake murphy wrote:
> > On Tue, 9 Mar 2010 07:13:22 -0800 (PST), timbrel wrote:
> >
> >
> >>Only recently, or so it seems to me, this expression has come into
> >>recipes. How is a carrot cut into coins different than a carrot that
> >>is sliced, or sliced thickly?
> >>
> >>thanks in advance
> >
> >
> > it seems to me i've seen this phrasing in the past as well. maybe recipe
> > writers get tired of saying 'slice thinly.'
> >
> > your pal,
> > blake
>
> I have also seen the term "medallions" used.

That must mean "buy the biggest carrot you can find".

--
I love cooking with wine.
Sometimes I even put it in the food.

In article
>,
timbrel > wrote:

> Only recently, or so it seems to me, this expression has come into
> recipes. How is a carrot cut into coins different than a carrot that
> is sliced, or sliced thickly?
>
> thanks in advance


Specifying coins is probably to ensure that you don't end up with carrot
sticks.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010

On Mar 9, 12:18*pm, "Mr. Joseph Littleshoes Esq." >
wrote:

>
> I have also seen the term "medallions" used.

"Coins" is easier to spell and shorter to write, maybe?

The word pavilions always throws me for a similar reason..

"Melba's Jammin'" > wrote
>
> Specifying coins is probably to ensure that you don't end up with carrot
> sticks.

The hard part is putting all those ridges around the circumference though.

"Mr. Joseph Littleshoes Esq." > wrote in message
...
>
> blake murphy wrote:

>> On Tue, 9 Mar 2010 07:13:22 -0800 (PST), timbrel wrote:
>>
>>>Only recently, or so it seems to me, this expression has come into
>>>recipes. How is a carrot cut into coins different than a carrot that
>>>is sliced, or sliced thickly?

>> it seems to me i've seen this phrasing in the past as well. maybe recipe
>> writers get tired of saying 'slice thinly.'
>>
>> your pal,
>> blake

> I have also seen the term "medallions" used.
>
> Mr. Joseph Paul Littleshoes Esq.

Oh, I like "medallions" better than "coins". Much classier.

Felice

On Tue, 9 Mar 2010 14:07:54 -0500, "Felice" >
wrote:

>
>"Mr. Joseph Littleshoes Esq." > wrote in message
...
>>
>> blake murphy wrote:
>
>>> On Tue, 9 Mar 2010 07:13:22 -0800 (PST), timbrel wrote:
>>>
>>>>Only recently, or so it seems to me, this expression has come into
>>>>recipes. How is a carrot cut into coins different than a carrot that
>>>>is sliced, or sliced thickly?
>
>>> it seems to me i've seen this phrasing in the past as well. maybe recipe
>>> writers get tired of saying 'slice thinly.'
>>>
>>> your pal,
>>> blake
>
>> I have also seen the term "medallions" used.
>>
>> Mr. Joseph Paul Littleshoes Esq.
>
>Oh, I like "medallions" better than "coins". Much classier.
>
>Felice

Folks who actually cook know that medallian is reserved for meat.

medallion
[meh-DAL-yuhn]
A small coin-shaped piece of meat, usually beef, veal or pork.

© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.


http://www.epicurious.com/tools/food...xzz 0hi2fMYYx

On Tue, 9 Mar 2010 14:06:22 -0500, "Ed Pawlowski" >
wrote:

>
>"Melba's Jammin'" > wrote
>>
>> Specifying coins is probably to ensure that you don't end up with carrot
>> sticks.
>
>The hard part is putting all those ridges around the circumference though.

Actually pretty easy when scored prior to slicing... I typically use a
fork to score cucumbers for cuke salad, with skin or without.

Those lines on some US coins are called reeding.
http://en.allexperts.com/q/Coin-Coll...ges-around.htm

In article >,
"Ed Pawlowski" > wrote:

> "Melba's Jammin'" > wrote
> >
> > Specifying coins is probably to ensure that you don't end up with carrot
> > sticks.
>
> The hard part is putting all those ridges around the circumference though.

None on a penny, Ed. "-) :-P


--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Bean soup with sausage and kale, 3-1-2010

On Tue, 09 Mar 2010 11:39:23 -0800, "Mr. Joseph Littleshoes Esq."
> wrote:

>
>
>Kalmia wrote:
>> On Mar 9, 12:18*pm, "Mr. Joseph Littleshoes Esq." >
>> wrote:
>>
>>
>>>I have also seen the term "medallions" used.
>
>And now that i think about it, the term, iirc, is most often used to
>describe a cut of meat.

What you really mean is now that you read my post.

In article >,
brooklyn1 > wrote:

> On Tue, 9 Mar 2010 14:06:22 -0500, "Ed Pawlowski" >
> wrote:
>
> >
> >"Melba's Jammin'" > wrote
> >>
> >> Specifying coins is probably to ensure that you don't end up with carrot
> >> sticks.
> >
> >The hard part is putting all those ridges around the circumference though.
>
> Actually pretty easy when scored prior to slicing... I typically use a
> fork to score cucumbers for cuke salad, with skin or without.

I do the same thing with cukes, but have not tried it with carrots. I
like the idea tho' as ridges hold more sauce/spicing. Mom taught me
that idea.
--
Peace! Om

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

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

timbrel wrote:
>
> Only recently, or so it seems to me, this expression has come into
> recipes. How is a carrot cut into coins different than a carrot that
> is sliced, or sliced thickly?

Way cooler name.

Meat gets cut into medalions. Veggies get cut into coins. Both are
cool sounding names.

A coin collector will tell you that the difference is how the tails side
is oriented relative to the heads side. If you hold a coin with your
fingers top and bottom facing heads and rotate the coin the tails shows
upside down. If you hold a medal top and bottom facing heads and rotate
the coin the tails shows right side up.

I guess that means I should spice the carrot coins differently then the
pork loin medallions. ;^)

On Tue, 9 Mar 2010 21:03:25 +0000 (UTC), Doug Freyburger
> wrote:

>timbrel wrote:
>>
>> Only recently, or so it seems to me, this expression has come into
>> recipes. How is a carrot cut into coins different than a carrot that
>> is sliced, or sliced thickly?
>
>Meat gets cut into medalions.

That's true.

>Veggies get cut into coins.

So do tube steak, and other sausage. I'm a big fan of pepperoni
coins, sopressata coins too.

On Tue, 9 Mar 2010 14:06:22 -0500 in rec.food.cooking, "Ed Pawlowski"
> wrote,
>
>"Melba's Jammin'" > wrote
>>
>> Specifying coins is probably to ensure that you don't end up with carrot
>> sticks.
>
>The hard part is putting all those ridges around the circumference though.

Easy, just scrape the carrot with a serrated knife before slicing.

On Wed, 10 Mar 2010 09:17:49 -0800, David Harmon >
wrote:

>On Tue, 9 Mar 2010 14:06:22 -0500 in rec.food.cooking, "Ed Pawlowski"
> wrote,
>>
>>"Melba's Jammin'" > wrote
>>>
>>> Specifying coins is probably to ensure that you don't end up with carrot
>>> sticks.
>>
>>The hard part is putting all those ridges around the circumference though.
>
>Easy, just scrape the carrot with a serrated knife before slicing.

Fork U!


>
>

"timbrel" > wrote in message
...
> Only recently, or so it seems to me, this expression has come into
> recipes. How is a carrot cut into coins different than a carrot that
> is sliced, or sliced thickly?
>
> thanks in advance

What country do you live in that doesn't have coins?

Ms P

On Tue, 09 Mar 2010 12:47:20 -0600, Melba's Jammin' wrote:

> In article
> >,
> timbrel > wrote:
>
>> Only recently, or so it seems to me, this expression has come into
>> recipes. How is a carrot cut into coins different than a carrot that
>> is sliced, or sliced thickly?
>>
>> thanks in advance
>
> Specifying coins is probably to ensure that you don't end up with carrot
> sticks.

or carrot bills. those are the worst - no one accepts them.

your pal,
blake

Mr. Joseph Littleshoes Esq. > wrote:

> >>I have also seen the term "medallions" used.
>
> And now that i think about it, the term, iirc, is most often used to
> describe a cut of meat. Interchangable with the French 'tournedos.'

Nope. "Médaillon", in the context, is a generic term meaning round
piece or slice, not necessarily of meat. There are médaillons de
saumon, de lotte, de sole, etc. "Tournedos" is a specific term meaning
round slice from the centre or narrow part of the beef filet.

Nowadays, such terms are often used indiscriminately and you can
probably even find tournedos d'ananas (pineapple) or similar.

Victor