The Briefing Room
General Category => Grassroots Activism and Living => TBR Kitchen => Topic started by: Texas Robin on November 28, 2020, 02:43:59 am
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food tips: you know when you have a sandwhich with tomato's and it doesn't cover you bread, well fret no more. take cherry tomato's and put them in a food processor, then drain. now you have a tomato relish. you can also add spices to your liking.
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This is cool! Can you tell us about any tricks you did for Thanksgiving?
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goopo
Good post!
And hello @Texas Robin :seeya:
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goopo
Good post!
And hello @Texas Robin :seeya:
I love the new Avatar, @Gefn!
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I don't have a food processor. How about just putting more tomato slices in your samich? The more tomato slices the better. Well I like tomatoes any sorta way. One way I haven't had in way too many years is fried green tomatoes.
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I love the new Avatar, @Gefn!
Thank you @Cyber Liberty
We all need a little Santa magic I think. Besides, milk, and cookies are nice too.
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This is cool! Can you tell us about any tricks you did for Thanksgiving?
Glad you asked, if you make a green salad and don't eat it all, you can keep it fresh by putting in some croutons when you store it. FYI; it won't work if you have cut up tomato's or salad dressing in it. It will stay fresh for several days. Now who else out there has some tips.
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I love the new Avatar, @Gefn!
@Cyber Liberty
I like the new avatar too!
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I don't have a food processor. How about just putting more tomato slices in your samich? The more tomato slices the better. Well I like tomatoes any sorta way. One way I haven't had in way too many years is fried green tomatoes.
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True that you could add more slices of tomato's :) this is just an idea. now about the fried green tomato's, why don't you make some then let us know how they turned out and give us the tip on how to make them. :yowsa:
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I’ve never had a fried green tomato. I do want to try one.
I made grits for breakfast though, I had oatmeal or grits in the pantry. Finished the box of grits rather than starting the box of oatmeal.
Just not in the mood to go to the grocery store today. I sorely need to for fresh stuff.
I make small batches of food that I can’t freeze or eat two days straight since I had the bariatric surgery 4 1/2 years ago. This way I’m not throwing out food since I eat about 1100-1200 calories a day.
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Another idea is when your bananas get ripe then peel them and freeze.
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True that you could add more slices of tomato's :) this is just an idea. now about the fried green tomato's, why don't you make some then let us know how they turned out and give us the tip on how to make them. :yowsa:
Well, I'll take you up on that. It's been way too long. Now it'll be a while. I've never seen green tomatoes for sale, so like I said, it'll be a while.
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Until then, I found a recipe:
https://www.simplyrecipes.com/recipes/fried_green_tomatoes/ (https://www.simplyrecipes.com/recipes/fried_green_tomatoes/)
If you can find it, use fine white cornmeal, which is the primary cornmeal used in the South. Buttermilk adds flavor and tang, but is not strictly necessary.
Ingredients
3 medium, firm green tomatoes
Salt
1 cup all-purpose flour
1 Tbsp Cajun seasoning (optional)
1/2 cup milk or buttermilk
1 egg
1/3 cup cornmeal
1/2 cup fine dry bread crumbs
1/4 cup peanut oil or extra virgin olive oil
Method
1 Slice and salt green tomatoes: Cut unpeeled tomatoes into 1/2 inch slices. Sprinkle slices with salt. Let tomato slices stand for 5 minutes.
2 Set out shallow bowls with coating ingredients: While the salted green tomato slices are resting, place in separate shallow bowls: the flour and Cajun seasoning (if using), buttermilk and egg, and breadcrumbs and cornmeal.
3 Dip green tomato slices in flour, egg, then breadcrumbs: Heat the peanut oil in a skillet on medium heat. Beat the egg and the buttermilk together. Dip the green tomato slices in the flour-seasoning mix, then the buttermilk-egg mixture, then the cornmeal-breadcrumb mix.
4 Fry the green tomatoes: In the skillet, fry half of the coated tomato slices at a time, for 3-5 minutes on each side or until brown.
Set the cooked tomatoes on paper towels to drain. These fried green tomatoes are fantastic with a little Tabasco sauce or remoulade.
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My grandfather was the warden of the Louisville Ga. prison. And until he retired, that's where I spent my summers. I ate lunch every day at the prison with the guards. There was a long table, with always a full spread of great Southern Cuisine.
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Another idea is when your bananas get ripe then peel them and freeze.
This is a good one. I do like bananas 🍌
Thank you.
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Another idea is when your bananas get ripe then peel them and freeze.
@Texas Robin
I merged this excellent Topic with the one you posted earlier....
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I’ve never had a fried green tomato. I do want to try one.
Oh MAN, are you missing out!
I make small batches of food that I can’t freeze or eat two days straight since I had the bariatric surgery 4 1/2 years ago. This way I’m not throwing out food since I eat about 1100-1200 calories a day.
Y'all should think about getting a freezer if you have somewhere to put it... I can't make good food for one person... There is something in the volume that cannot be replaced in the helping... Chili for instance... I still make a big ol pot of chili... And then I bag up more than half of it into quart zippys, and put em in the freezer... And I can STILL get sick of chili by the time I eat the rest of what I didn't put up.
And that big ol pot is WAY cheap to make too - It likely ain't true now, but my chili used to cost about 12 bucks to make... Think about that - Put half of it up, eat on the other half for a week... That's some pretty cheap eats right there... Can't do that cooking by the serving. :shrug:
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Another idea is when your bananas get ripe then peel them and freeze.
Good idea... I coin em up and run em through the (food) dryer. My last near missus did another thing... She ripped a banana down the middle, just once in half, and put those in the dryer... they don't lose all their moisture like a banana chip would... They get to where they are chewy... Then she'd dip em in caramel and chocolate (sometimes sprinkled in almond or peanut chips)... Those are a direct replacement for a candy bar. Absolutely delicious! The banana acts like nougat... though it is more substantial than that... I could eat them things all day long!
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food tips: you know when you have a sandwhich with tomato's and it doesn't cover you bread, well fret no more. take cherry tomato's and put them in a food processor, then drain. now you have a tomato relish. you can also add spices to your liking.
Nice idea, but I would just use regular big tomatoes. You are throwing away some nutrition and ruffish. sp?
Seeds and juice. EVERYONES CHOICE. I get that, only my opinion. Then some people buy the stuff to colon cleanse.
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Until then, I found a recipe:
That's about right... We do the same with eggplant, though just peeled, coined (1/4 inch or less) dunked in egg wash and then through seasoned flour... Throw that down in a iron skillet in a good amount of butter or oil (just shy of enough to cover)
We serve open face on white buttered bread, with too much salt... And a big slice of tomato on top, if you have em.' :beer:
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Oh MAN, are you missing out!
Y'all should think about getting a freezer if you have somewhere to put it... I can't make good food for one person... There is something in the volume that cannot be replaced in the helping... Chili for instance... I still make a big ol pot of chili... And then I bag up more than half of it into quart zippys, and put em in the freezer... And I can STILL get sick of chili by the time I eat the rest of what I didn't put up.
And that big ol pot is WAY cheap to make too - It likely ain't true now, but my chili used to cost about 12 bucks to make... Think about that - Put half of it up, eat on the other half for a week... That's some pretty cheap eats right there... Can't do that cooking by the serving. :shrug:
You already know, I do things like a pioneer woman. I make all kind of homemade soups, then freeze in my containers.
Chicken, Lentil, Beef, yes Chill, Chicken w/barley Spinach, etc. If I am sick, and need some chicken broth, it is ready.
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You already know, I co things like a pioneer woman. I make all kind of homemade soups, then freeze in my containers.
Chicken, Lentil, Beef, yes Chill, Chicken w/barley Spinach, etc. If I am sick, and need some chicken broth, it is ready.
I am *just* getting into lentils... My sis makes a leek and lentil soup I could eat all day... I want to be able to do that here. I am rather 'pioneer' too - I cook from the basics, and stock up the pantry accordingly... Lentils have not been in my dry goods till now... Just red beans, pinto beans, black beans, rice, flour, and sugar. Some others not so much worth the mention (noodles, quinoa etc).
So my cooking has always been American or Tex-Mex for the most part, with forays into Italian...
But I am buying into lentils now, primarily for that soup... It is *perfect* except in that it needs meat - I think maybe diced up turkey-ham would be just the thing, or maybe coined and seared beef kielbasa...
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I am *just* getting into lentils... My sis makes a leek and lentil soup I could eat all day... I want to be able to do that here. I am rather 'pioneer' too - I cook from the basics, and stock up the pantry accordingly... Lentils have not been in my dry goods till now... Just red beans, pinto beans, black beans, rice, flour, and sugar. Some others not so much worth the mention (noodles, quinoa etc).
So my cooking has always been American or Tex-Mex for the most part, with forays into Italian...
But I am buying into lentils now, primarily for that soup... It is *perfect* except in that it needs meat - I think maybe diced up turkey-ham would be just the thing, or maybe coined and seared beef kielbasa...
Yes that is how I make my lentil soup. Ham chopped and kielbasa. Then a batch of spinach, at the end. Very nutritious and lentils pick up the meat taste. There is also a plain lentil soup, but I don't care so much for that. Mom did a Leek soup. Leeks, parsnip, carrots, potatoes. Then add some evaporated milk. Like a vegetable dish. Good way to get in some nutrition, if lacking vegetables.
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Another idea is when your bananas get ripe then peel them and freeze.
Now you definitely need ripe bananas for banana pudding and banana bread. I love both of them so much. If you are buying bananas for eating raw, like we do, then buy them greener. And color can be deceiving. Make sure you squeeze them to make sure that they aren't already going soft. They need to feel firm when you buy them.
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Yes that is how I make my lentil soup. Ham chopped and kielbasa. Then a batch of spinach, at the end. Very nutritious and lentils pick up the meat taste. There is also a plain lentil soup, but I don't care so much for that. Mom did a Leek soup. Leeks, parsnip, carrots, potatoes. Then add some evaporated milk. Like a vegetable dish. Good way to get in some nutrition, if lacking vegetables.
It is strange for me... Not having a woman around, I tend to make things that are more hearty than soup... A stew or a chili... But I will say I miss a woman's touch in the kitchen. Things more delicate than the rough fare I tend to... Soups being a part of that. :beer:
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This is a good one. I do like bananas 🍌
Thank you.
Put some frozen bananas in blender, you will have banana "ice cream". Frozen cantaloupe works too. I made a home made yogurt, which I freeze,(made from dried milk) then add a splash of apple juice, with frozen red raspberries. I LOVE IT. FROZEN RASPBERRY ICE CREAM.
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It is strange for me... Not having a woman around, I tend to make things that are more hearty than soup... A stew or a chili... But I will say I miss a woman's touch in the kitchen. Things more delicate than the rough fare I tend to... Soups being a part of that. :beer:
Thank you. My soups are ALL hearty! More like a stew. Chicken soup has some chicken and homemade dumplings. Something like Matzo balls but finer grade of meal. Then I add some chopped, cooked celery, from the initial soup cooking. Just for some extra body, and no can can really tell, and I don't waste. I do freeze some plain chicken broth, if I get sick, or then I can make fresh dumplings. Very easy. A gourmet dumpling is puree chicken liver with onions, then mix with egg and Farina. Gently put in hot chicken soup. Not boiling, they will fall apart. I use green onions, as I like that better than the plain yellow onion. When one is the cook, one can do as SHE pleases! Ha!
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That's about right... We do the same with eggplant, though just peeled, coined (1/4 inch or less) dunked in egg wash and then through seasoned flour... Throw that down in a iron skillet in a good amount of butter or oil (just shy of enough to cover)
We serve open face on white buttered bread, with too much salt... And a big slice of tomato on top, if you have em.' :beer:
Same with Zucchini. I just bread them the same way. I've made fried green tomatoes. Little tangy as tomatoes are green. lol. I didn't know there was a recipe for all these items. PIONEER WOMAN...just uses, flour, egg, bread crumbs or cornmeal. Nothing is measured. Eye balled. I am an OLDER pioneer woman. :silly:
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food tips: you know when you have a sandwhich with tomato's and it doesn't cover you bread, well fret no more. take cherry tomato's and put them in a food processor, then drain. now you have a tomato relish. you can also add spices to your liking.
Welcome. I didn't mean to sound harsh. You sound young, are you? Keep up the good points.
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Thank you. My soups are ALL hearty! More like a stew. Chicken soup has some chicken and homemade dumplings. Something like Matzo balls but finer grade of meal. Then I add some chopped, cooked celery, from the initial soup cooking. Just for some extra body, and no can can really tell, and I don't waste. I do freeze some plain chicken broth, if I get sick, or then I can make fresh dumplings. Very easy. A gourmet dumpling is puree chicken liver with onions, then mix with egg and Farina. Gently put in hot chicken soup. Not boiling, they will fall apart. I use green onions, as I like that better than the plain yellow onion. When one is the cook, one can do as SHE pleases! Ha!
HAHAHA! See, you've proved my point in that 'delicate' part... Didn't necessarily mean dainty... But them dumplings are a far cry from mine, which are made from my standard biscuit, or even my bannock (Indian fry-bread) recipe... Nothing so grand as you describe (which are delicious, I am sure).
Just bust em up, throw em in, and when they sink they're done. :laugh:
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I'm stuck on simple sourdough dumplings. They don't sink though. The contents of my soup pot will be covered in dumplings. They all disappear though. The next day I'll just make up more dumplings for the pot.
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HAHAHA! See, you've proved my point in that 'delicate' part... Didn't necessarily mean dainty... But them dumplings are a far cry from mine, which are made from my standard biscuit, or even my bannock (Indian fry-bread) recipe... Nothing so grand as you describe (which are delicious, I am sure).
Just bust em up, throw em in, and when they sink they're done. :laugh:
Whatever works. That hard tack. 888high58888
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I'm stuck on simple sourdough dumplings. They don't sink though. The contents of my soup pot will be covered in dumplings. They all disappear though. The next day I'll just make up more dumplings for the pot.
I keep on almost committing to sourdough. I get a good starter cooking and I will get out a month or so... But being by myself, It takes too much to keep the starter in equilibrium... By the time I am a month in, and things are getting stable, I have too much to use up. Haven't got the knack of keeping it alive in smaller doses. Especially in the winter time,when the house gets cool.
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I'm stuck on simple sourdough dumplings. They don't sink though. The contents of my soup pot will be covered in dumplings. They all disappear though. The next day I'll just make up more dumplings for the pot.
Nice. Whatever one is used to. I do old world cooking. That is what my mom and grandmother did. Now, they call it 'gourmet'. :laugh:
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Whatever works. That hard tack. 888high58888
LOL! Yeah well, I eat a lot of hard tack, so, if that was meant as a poke at me it went right over my head. :beer:
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LOL! Yeah well, I eat a lot of hard tack, so, if that was meant as a poke at me it went right over my head. :beer:
No, not an attack. Just quick speak. Your Indian fry bread and I know you make hardtack. I remembered. Just remembering about your use of hard tack. Nothing nasty meant. :patriot: :patriot: :patriot:
I used to make Indian fry bread too. 5 years living in New Mexico. It was great, for cheap treat with honey. Young married couple. Watching our pennies.
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Just a note on freezing bananas...
Once a banana acquires a brown speck on the skin, walk to the trash...open...and toss.
Be sure to empty the trash in less than twelve hours for the stink is worse than spoiled chicken.
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Just a note on freezing bananas...
Once a banana acquires a brown speck on the skin, walk to the trash...open...and toss.
Be sure to empty the trash in less than twelve hours for the stink is worse than spoiled chicken.
Even worse than rotten taters.
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No, not an attack. Just quick speak. Your Indian fry bread and I know you make hardtack. I remembered. Just remembering about your use of hard tack. Nothing nasty meant. :patriot: :patriot: :patriot:
I used to make Indian fry bread too. 5 years living in New Mexico. It was great, for cheap treat with honey. Young married couple. Watching our pennies.
Didn't take it as attack... Poke as in pokin fun... Didn't take it poorly. :beer:
Bannock is the same recipe, if you can call it that, with a bit more baking powder and is more baked than fried - Made into a snake and wrapped around a stick over a fire, or baked in a covered iron pan... Raises more than frybread does.
But frybread is good too - I add water or milk to it to make it wet as a pancake batter... pour it into a buttered iron pan... and lay it out as flat and thin as can be... and on the flip, add meats, veggies and cheese to the top and cover... Makes a pretty mean pizza...
Or frybread proper, with cinnamon-sugar on the flip... more the tasty dessert treat y'all were speaking of... or rolled out super thin, laid up with cinnamon-sugar and rolled into small rolls (about the size of a cigar) and pan fried.... Sooo good!
Mamma used to save back some dough as frybread every time she baked... That's how I love it best... Just fried dough with cold butter on top, and maybe just a dash of maple or birch syrup. *BEST*
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Just a note on freezing bananas...
Once a banana acquires a brown speck on the skin, walk to the trash...open...and toss.
Be sure to empty the trash in less than twelve hours for the stink is worse than spoiled chicken.
You don't know what you're missing. Wait for em to dang near turn black and make em into banana bread. Such a sweet wonderful treat. Almost spoiled bananas always used to make me happy, because I knew what was coming next. :beer:
They don't spoil around here. That kinda makes me sad. :laugh:
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You don't know what you're missing. Wait for em to dang near turn black and make em into banana bread. Such a sweet wonderful treat. Almost spoiled bananas always used to make me happy, because I knew what was coming next. :beer:
They don't spoil around here. That kinda makes me sad. :laugh:
I once knew a guy who would let bananas get that way, then he'd cut the tip off and suck them down like an Otter Pop.
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I’m loving this thread. Thank you for thinking of it!
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I once knew a guy who would let bananas get that way, then he'd cut the tip off and suck them down like an Otter Pop.
:3: Nope.
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:3: Nope.
That was my reaction, too. :3:
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That was my reaction, too.
But banana bread is awesome. Have mrs slippy make you some. You'll be a believer.