The yellow cherry toms did well this year, but I'm stuck with a glut of 
green beefsteak and other varieties. My greenhouse looks like a second-hand 
banana shop; I don't think it's going to work.

Does anyone have any clever thoughts for green tomatoes that doesn't involve 
adding to the three- and two- and one- year old chutney mountain?

cheers

On Mon 22 Sep 2008 05:41:23a, Spooooool told us...

> The yellow cherry toms did well this year, but I'm stuck with a glut of 
> green beefsteak and other varieties. My greenhouse looks like a
> second-hand banana shop; I don't think it's going to work.

Sliced and fried...dredged in a mixture of cornmeal (not cornflour) and 
plain flour, seasoned with salt, pepper, and a dash of cayenne.
 
> Does anyone have any clever thoughts for green tomatoes that doesn't
> involve adding to the three- and two- and one- year old chutney
> mountain? 

Brine pickled.

-- 
             Wayne Boatwright             

*******************************************
Date: Monday, 09(IX)/22(XXII)/08(MMVIII)
*******************************************
       Countdown till Veteran's Day       
            7wks 17hrs 48mins             
*******************************************
       Interchangeable parts won't.       
*******************************************

Spooooool  wrote  on Mon, 22 Sep 2008 13:41:23 +0100:

> Does anyone have any clever thoughts for green tomatoes that
> doesn't involve adding to the three- and two- and one- year
> old chutney mountain?

Washed and *dried* green tomatoes will ripen if kept indoors in the 
dark, layered and separated by newspaper. They don't taste as good as 
properly ripened ones but they *are* red. I can't give any time 
estimates but they can be inspected from time to time.

-- 

James Silverton
Potomac, Maryland

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

"James Silverton"  wrote in message 
news:gb85pt$amf$1@registered.motzarella.org...
> Spooooool  wrote  on Mon, 22 Sep 2008 13:41:23 +0100:
>
>> Does anyone have any clever thoughts for green tomatoes that
>> doesn't involve adding to the three- and two- and one- year
>> old chutney mountain?
>
> Washed and *dried* green tomatoes will ripen if kept indoors in the dark, 
> layered and separated by newspaper. They don't taste as good as properly 
> ripened ones but they *are* red. I can't give any time estimates but they 
> can be inspected from time to time.
>
> -- 
When I have that problem at the end of the season, I hang up the whole plant 
(in the basemen) upside down, with a paper bag over the fruit.  They ripen 
quite well that way.
Graham

On Sep 22, 1:41 pm, "Spooooool"  wrote:
> The yellow cherry toms did well this year, but I'm stuck with a glut of
> green beefsteak and other varieties. My greenhouse looks like a second-hand
> banana shop; I don't think it's going to work.
>
> Does anyone have any clever thoughts for green tomatoes that doesn't involve
> adding to the three- and two- and one- year old chutney mountain?
>
> cheers

Recipe for Fried Green Tomatoes

These fried green tomatoes are made with eggs and cornmeal or bread
crumbs.
Ingredients:

    * 4 to 6 green tomatoes, sliced 1/4-inch thick
    * salt and pepper
    * flour for dusting
    * 2 eggs, beaten
    * cornmeal or bread crumbs
    * chicken fat or vegetable oil

Preparation:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices
in beaten egg, letting excess drip off, then coat well with meal or
crumbs. Fry in hot chicken fat or vegetable oil until browned, turning
gently (about 3 minutes each side). Keep warm in a low 200° to 250°
oven if frying in batches.

Spooooool wrote:
> The yellow cherry toms did well this year, but I'm stuck with a glut
> of green beefsteak and other varieties. My greenhouse looks like a
> second-hand banana shop; I don't think it's going to work.
>
> Does anyone have any clever thoughts for green tomatoes that doesn't
> involve adding to the three- and two- and one- year old chutney
> mountain?
> cheers

Chu... oh.

As you were.

Si

CP wrote:
> On Sep 22, 1:41 pm, "Spooooool"  wrote:
>> The yellow cherry toms did well this year, but I'm stuck with a glut
>> of green beefsteak and other varieties. My greenhouse looks like a
>> second-hand banana shop; I don't think it's going to work.
>>
>> Does anyone have any clever thoughts for green tomatoes that doesn't
>> involve adding to the three- and two- and one- year old chutney
>> mountain?
>>
>> cheers
>
> Recipe for Fried Green Tomatoes
>
> These fried green tomatoes are made with eggs and cornmeal or bread
> crumbs.
> Ingredients:
>
>     * 4 to 6 green tomatoes, sliced 1/4-inch thick
>     * salt and pepper
>     * flour for dusting
>     * 2 eggs, beaten
>     * cornmeal or bread crumbs
>     * chicken fat or vegetable oil
>
> Preparation:
> Salt and pepper the tomato slices; dust lightly with flour. Dip slices
> in beaten egg, letting excess drip off, then coat well with meal or
> crumbs. Fry in hot chicken fat or vegetable oil until browned, turning
> gently (about 3 minutes each side). Keep warm in a low 200° to 250°
> oven if frying in batches.

Where do you buy cornmeal please?

"Opheila"  wrote in message 
news:gb8eri$84n$1@registered.motzarella.org...
>
> Where do you buy cornmeal please?

I get mine at Tescos, "Dunn's River" Cornmeal - Coarse - Polenta. I think they 
also do fine ground.

Op Mon, 22 Sep 2008 16:44:40 +0100  Opheila illuminated the masses with
this:

> Where do you buy cornmeal please?

Shops that specialize in mediterranean food stuffs. In Holland I usually
buy it in a Turkish or Moroccan cornershop. Or Italian shops? Farina per
polenta?

-- 
*** Waldo ***
Do not meddle in the affairs of wizards, for you are crunchy and 
good with ketchup.

"Spooooool"  ha scritto nel messaggio 
news:gb83pl$hb0$1@aioe.org...
> The yellow cherry toms did well this year, but I'm stuck with a glut of 
> green beefsteak and other varieties. My greenhouse looks like a 
> second-hand banana shop; I don't think it's going to work.
>
> Does anyone have any clever thoughts for green tomatoes that doesn't 
> involve adding to the three- and two- and one- year old chutney mountain?

I've just made green tomato Kosher dill pickles and I really like them.

Waldo Centini" <"waldocentini[NOSPAM] wrote:
> Op Mon, 22 Sep 2008 16:44:40 +0100  Opheila illuminated the masses
> with this:
>
>> Where do you buy cornmeal please?
>
> Shops that specialize in mediterranean food stuffs. In Holland I
> usually buy it in a Turkish or Moroccan cornershop. Or Italian shops?
> Farina per polenta?

Thanks Waldo.

Opheila wrote:
> 
> CP wrote:
> > On Sep 22, 1:41 pm, "Spooooool"  wrote:
> >> The yellow cherry toms did well this year, but I'm stuck with a glut
> >> of green beefsteak and other varieties. My greenhouse looks like a
> >> second-hand banana shop; I don't think it's going to work.
> >>
> >> Does anyone have any clever thoughts for green tomatoes that doesn't
> >> involve adding to the three- and two- and one- year old chutney
> >> mountain?
> >>
> >> cheers
> >
> > Recipe for Fried Green Tomatoes
> >
> > These fried green tomatoes are made with eggs and cornmeal or bread
> > crumbs.
> > Ingredients:
> >
> >     * 4 to 6 green tomatoes, sliced 1/4-inch thick
> >     * salt and pepper
> >     * flour for dusting
> >     * 2 eggs, beaten
> >     * cornmeal or bread crumbs
> >     * chicken fat or vegetable oil
> >
> > Preparation:
> > Salt and pepper the tomato slices; dust lightly with flour. Dip slices
> > in beaten egg, letting excess drip off, then coat well with meal or
> > crumbs. Fry in hot chicken fat or vegetable oil until browned, turning
> > gently (about 3 minutes each side). Keep warm in a low 200° to 250°
> > oven if frying in batches.
> 
> Where do you buy cornmeal please?

Any wholefood shop, any Jamaican or Afro-Caribbean shop and any Italian
deli. It's finely ground polenta. Bread crumbs work just fine.

Spooooool wrote:
> 
> The yellow cherry toms did well this year, but I'm stuck with a glut of
> green beefsteak and other varieties. My greenhouse looks like a second-hand
> banana shop; I don't think it's going to work.
> 
> Does anyone have any clever thoughts for green tomatoes that doesn't involve
> adding to the three- and two- and one- year old chutney mountain?
> 
> cheers


Green tomato pickles, which aren't the same as chutneys (plenty of
recipes online)
Green tomato pie (ditto)
Green tomato jam (ditto)

Arri London wrote:
> Opheila wrote:
>>
>> CP wrote:
>>> On Sep 22, 1:41 pm, "Spooooool"  wrote:
>>>> The yellow cherry toms did well this year, but I'm stuck with a
>>>> glut of green beefsteak and other varieties. My greenhouse looks
>>>> like a second-hand banana shop; I don't think it's going to work.
>>>>
>>>> Does anyone have any clever thoughts for green tomatoes that
>>>> doesn't involve adding to the three- and two- and one- year old
>>>> chutney mountain?
>>>>
>>>> cheers
>>>
>>> Recipe for Fried Green Tomatoes
>>>
>>> These fried green tomatoes are made with eggs and cornmeal or bread
>>> crumbs.
>>> Ingredients:
>>>
>>>     * 4 to 6 green tomatoes, sliced 1/4-inch thick
>>>     * salt and pepper
>>>     * flour for dusting
>>>     * 2 eggs, beaten
>>>     * cornmeal or bread crumbs
>>>     * chicken fat or vegetable oil
>>>
>>> Preparation:
>>> Salt and pepper the tomato slices; dust lightly with flour. Dip
>>> slices in beaten egg, letting excess drip off, then coat well with
>>> meal or crumbs. Fry in hot chicken fat or vegetable oil until
>>> browned, turning gently (about 3 minutes each side). Keep warm in a
>>> low 200° to 250° oven if frying in batches.
>>
>> Where do you buy cornmeal please?
>
> Any wholefood shop, any Jamaican or Afro-Caribbean shop and any
> Italian deli. It's finely ground polenta. Bread crumbs work just fine.

Thanks Ali:)  I had forgotten about polenta:)

Opheila said 

> I had forgotten about polenta:)

best thing :-)
-- 
Mike .......
Google-groups and excessive xposts killfiled (known posters whitelisted)
Remove clothing to email

Mike............ wrote:
> Opheila said
>
>> I had forgotten about polenta:)
>
> best thing :-)

<g>   I am not particularly fond of it either.

Opheila wrote:
> 
> Arri London wrote:
> > Opheila wrote:
> >>
> >> CP wrote:
> >>> On Sep 22, 1:41 pm, "Spooooool"  wrote:
> >>>> The yellow cherry toms did well this year, but I'm stuck with a
> >>>> glut of green beefsteak and other varieties. My greenhouse looks
> >>>> like a second-hand banana shop; I don't think it's going to work.
> >>>>
> >>>> Does anyone have any clever thoughts for green tomatoes that
> >>>> doesn't involve adding to the three- and two- and one- year old
> >>>> chutney mountain?
> >>>>
> >>>> cheers
> >>>
> >>> Recipe for Fried Green Tomatoes
> >>>
> >>> These fried green tomatoes are made with eggs and cornmeal or bread
> >>> crumbs.
> >>> Ingredients:
> >>>
> >>>     * 4 to 6 green tomatoes, sliced 1/4-inch thick
> >>>     * salt and pepper
> >>>     * flour for dusting
> >>>     * 2 eggs, beaten
> >>>     * cornmeal or bread crumbs
> >>>     * chicken fat or vegetable oil
> >>>
> >>> Preparation:
> >>> Salt and pepper the tomato slices; dust lightly with flour. Dip
> >>> slices in beaten egg, letting excess drip off, then coat well with
> >>> meal or crumbs. Fry in hot chicken fat or vegetable oil until
> >>> browned, turning gently (about 3 minutes each side). Keep warm in a
> >>> low 200° to 250° oven if frying in batches.
> >>
> >> Where do you buy cornmeal please?
> >
> > Any wholefood shop, any Jamaican or Afro-Caribbean shop and any
> > Italian deli. It's finely ground polenta. Bread crumbs work just fine.
> 
> Thanks Ali:)  I had forgotten about polenta:)

The coarser sorts of polenta might not stick to the tomatoes though. The
crumbs shouldn't be too coarse either. The tomatoes can be battered as
well or even just egg/floured.

Arri London wrote:
> Opheila wrote:
>>
>> Arri London wrote:
>>> Opheila wrote:
>>>>
>>>> CP wrote:
>>>>> On Sep 22, 1:41 pm, "Spooooool"  wrote:
>>>>>> The yellow cherry toms did well this year, but I'm stuck with a
>>>>>> glut of green beefsteak and other varieties. My greenhouse looks
>>>>>> like a second-hand banana shop; I don't think it's going to work.
>>>>>>
>>>>>> Does anyone have any clever thoughts for green tomatoes that
>>>>>> doesn't involve adding to the three- and two- and one- year old
>>>>>> chutney mountain?
>>>>>>
>>>>>> cheers
>>>>>
>>>>> Recipe for Fried Green Tomatoes
>>>>>
>>>>> These fried green tomatoes are made with eggs and cornmeal or
>>>>> bread crumbs.
>>>>> Ingredients:
>>>>>
>>>>>     * 4 to 6 green tomatoes, sliced 1/4-inch thick
>>>>>     * salt and pepper
>>>>>     * flour for dusting
>>>>>     * 2 eggs, beaten
>>>>>     * cornmeal or bread crumbs
>>>>>     * chicken fat or vegetable oil
>>>>>
>>>>> Preparation:
>>>>> Salt and pepper the tomato slices; dust lightly with flour. Dip
>>>>> slices in beaten egg, letting excess drip off, then coat well with
>>>>> meal or crumbs. Fry in hot chicken fat or vegetable oil until
>>>>> browned, turning gently (about 3 minutes each side). Keep warm in
>>>>> a low 200° to 250° oven if frying in batches.
>>>>
>>>> Where do you buy cornmeal please?
>>>
>>> Any wholefood shop, any Jamaican or Afro-Caribbean shop and any
>>> Italian deli. It's finely ground polenta. Bread crumbs work just
>>> fine.
>>
>> Thanks Ali:)  I had forgotten about polenta:)
>
> The coarser sorts of polenta might not stick to the tomatoes though.
> The crumbs shouldn't be too coarse either. The tomatoes can be
> battered as well or even just egg/floured.

I have only had coarse polenta and don't think I have seen the fine.  I 
suppose it might get finer in the liquidiser?