Text 27639, 71 rader
Skriven 2012-07-28 16:41:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av JIM WELLER
Ärende: Fried green tomatoes
============================
-=> JIM WELLER wrote to DAVE DRUM <=-

 ML> I had fried> green tomatoes instead.

 DD> I am going to have to try the fried green tomatoes someday

 JW> I had them once as a kid. Mom attempted to make some the day after a
 JW> killing frost. None of us liked the results. But given all the
 JW> press they get in the food forums these past 15 years I owe them a
 JW> second chance. We only have two tomatoes plants on the go this year
 JW> but I should be able to do that at least once.

 JW> Back home some people made relishes and pickles out them; Mom
 JW> generally composted any end of season tomatoes that didn't show at
 JW> least a hint of pink so they could ripen up after being picked.

Tomato pickles I have had. Also jams, mousses, molds, etc. Just not the fried
green jobs. I noted that Clay's Popeye's BBQ had a sign in their window
adverting "Fried Green Tomatoes". But, I fear they would eff them up as badly
as they have Popeye's original Rib-A-Que recipes ... so, I just pass on by.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mrs Beeton's Green Tomato Chutney
 Categories: Condiments, Vegetables, Relishes, Fruits
      Yield: 3 Kilograms
 
    450 g  Cooking apples
    450 g  Onions; chopped
      2 kg Green tomatoes; chopped
    450 g  Sultanas
     15 g  Salt
    1/4 ts Cayenne pepper
      1 tb Mustard seeds
      1    Cm piece fresh root ginger;
           - bruised
    750 ml Malt vinegar
    450 g  Demerera sugar
 
  Peel, core and chop the apples. Put them in a large
  saucepan or preserving pan with the onions, tomatoes and
  sultanas. Stir in salt and cayenne. Tie the mustard seeds
  and root ginger in a muslin bag and add to the pan. Pour
  in just enough vinegar to cover. Bring to simmering point
  and simmer for 20 minutes.
  
  Meanwhile combine the remaining vinegar and sugar in a
  second pan, stirring constantly over gentle heat until
  sugar has dissolved. Add this mixture to the large pan and
  boil steadily until the chutney reaches the desired
  consistency. remove the spice bag.
  
  Pour the chutney into warm clean jars and cover with
  vinegar-proof lids. When cool, wipe the jars, label and
  store in a cool place.
  
  MRS BEETON'S TIP: When filling jars, stand them on a sheet
  of paper to catch the drips.
  
  Recipe from "Mrs Beeton's Book Of Cookery And Household
  Management" 1992 edition.

  typos courtesy of G. Mayman, 1997.

  Uncle Dirty Dave's Archives
 
MMMMM

... And when you add them, they magically become one new number.
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