"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Vegetables
Reply
 
Thread Tools Display Modes
 
Old 10-25-2014, 09:55 PM   #21
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Wait.. hold on.. slow down...

You can do something other than fried green maters?


Whoknew?
__________________

__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 10-25-2014, 10:36 PM   #22
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,045
Mad Cow, would apple cider work in that?
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 10-26-2014, 08:04 AM   #23
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Addie View Post
Mad Cow, would apple cider work in that?
Hehehe
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 10-26-2014, 08:33 AM   #24
Executive Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 4,165
Quote:
Originally Posted by Addie View Post
Mad Cow, would apple cider work in that?
It needs vinegar as the preservative. Any would do (except the clear/white stuff which is only fit for household cleaning ) - malt vinegar, cider vinegar which made from alcoholic cider) or red or white wine vinegar would do although the last is expensive. Vinegar for preserving needs to be minimum 5% acidity. Without the vinegar the chutney wouldn't keep (wouldn't taste the same either).

Isn't apple cider another term for non-alcoholic apple juice in the US? Cider to us is the alcoholic stuff. Don't you call that "hard cider"?

Heinz make malt vinegar in the US
Malt Vinegar from Heinz® Vinegars

I'd never use malt vinegar, as the link suggests, for salad dressing because it's rather coarse flavoured but it's ideal for pickles and chutneys which are given time to mature before eating (and, of course, it's essential for proper fish and chips )

I believe Sarson's malt vinegar is imported from the UK and Amazon.com has it. Personally I prefer it to Heinz but not enough for it to matter for the chutney.

Heinz is Kosher but not sure about Sarsons. If it matters it should be easy to check.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-26-2014, 12:22 PM   #25
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,318
I made green tomato-tomatillo salsa earlier this year. Basically, I approached the recipe the same way I do salsa with ripe tomatoes, only I didn't peel and seed them, I chopped them coarsely. tossed in fresh cilantro, onion, garlic, lime juice, hot peppers to taste, cooked it until the tomatoes were soft, and then pulsed half of it the blender, put it in containers for the freezer (didn't process it).
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-26-2014, 12:54 PM   #26
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,881
Quote:
Originally Posted by CWS4322 View Post
I made green tomato-tomatillo salsa earlier this year. Basically, I approached the recipe the same way I do salsa with ripe tomatoes, only I didn't peel and seed them, I chopped them coarsely. tossed in fresh cilantro, onion, garlic, lime juice, hot peppers to taste, cooked it until the tomatoes were soft, and then pulsed half of it the blender, put it in containers for the freezer (didn't process it).
You cooked them on the stove top?
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 10-26-2014, 12:59 PM   #27
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 12,318
Yup. Basically took how I make salsa with red tomatoes and did the same thing with green. I did add a few ripe tomatoes, but mostly it was green tomatoes and tomatillos. I had five bags in the freezer, got one left.
__________________
I've got OCD--Obsessive Chicken Disorder!
http://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 10-26-2014, 03:45 PM   #28
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,881
I've been roasting them for salsa and to put in posole. Love that toasty flavor
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 10-26-2014, 09:57 PM   #29
Head Chef
 
larry_stewart's Avatar
 
Join Date: Dec 2006
Location: Long Island, New York
Posts: 2,079
Here's another one I got from an old Italian friend

Slice green tomatoes about 1/4 inch thick
In a colander, single layer of tomatoes, salt heavily, add another layer of tomatoes, salt heavily... keep going until done with tomatoes
Put a heavy plate on top of the tomatoes, leave in the sink ( as the salt will draw the water out of the tomatoes). Let them sit like this over night ( about 12 hours)

Next day, rinse off all the salt from the tomatoes, squeeze all the water out of them and place in a jar. Fill the jar with a 50/50 water / white vinegar solution, and let this sit over night .

Day 3, drain the tomatoes from the vinegar solution. squeeze dry again. Mix tomatoes with a bunch of sliced garlic, dried oregano ( not sure of measurements, just add until it looks right ). Place this mixture in a jar and fill / cover with oil ( olive oil if desired).

Place in fridge, lasts for a long time .
Great in a cold antipasto or just to snack on.

***Can change the vinegar / water ration depending on your preference.
***After rinsing the salt off, i like to try a tomato to make sure its not too salty. One year i didnt do a good job rinsing, and it was not very good.
__________________
larry_stewart is offline   Reply With Quote
Old 10-27-2014, 03:40 AM   #30
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 18,757
Quote:
Originally Posted by Mad Cook View Post

Isn't apple cider another term for non-alcoholic apple juice in the US? Cider to us is the alcoholic stuff. Don't you call that "hard cider"?


.

apple juice and apple cider dont have any absolute definitions here, but yes, they are non-alcoholic as opposed to "hard cider".

i think most people consider apple cider to be unfiltered and an opaque brownish colour. apple juice is filtered and yellowish but clear.

almost all apple ciders and juices are pasteurized and many have preservatives, but if you can find a raw cider, snatch it up.

open the jug, pour out a little, cover tightly with a cheesecloth or coffee filter and an elastic band. leave it on the counter for 24 to 48 hours (unless it's africa hot in the room), then put the jug in a bowl and put it in the back of the fridge and forget about it for a week.

hopefully, if the good little nasties got in there and farted enough, umm, i mean fermented the cider, you'll have a delicious homemade hard cider to enjoy.

Quote:
Originally Posted by Mad Cook View Post

Heinz make malt vinegar in the US
Malt Vinegar from Heinz® Vinegars

I'd never use malt vinegar, as the link suggests, for salad dressing because it's rather coarse flavoured but it's ideal for pickles and chutneys which are given time to mature before eating (and, of course, it's essential for proper fish and chips )

i like to drown my chips in malt vinegar and a little kosher salt. the vinegar seems to soak in very fast, so you lose it's taste. unless you use enough.
__________________

__________________
in nomine patri, et fili, et spiritus sancti.


Meh nom eh noh...doot dooooo do do do.
buckytom is offline   Reply With Quote
Reply

Tags
tomato, tomatoes

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:40 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.