The Official What's For Dinner thread:Thursday 1-24-08? Recipe finder in OP. Enjoy! Part 3

[shovan]

I started that thread but stopped reading after a while. I have been in an ugly mood with the way some folks have been so snooty in regards to those( read that probably me) who are deemed "unworthy" and ruined their Disney Dining by actually eating in their restaurants, so this would have put me over the edge!

Now, what would spark that kind of ignorant comment? Don't send her to our thread, if she thinks the NOLA's can't know food, what would she say about my poor shabby bowl of tuna fish...(chunk light of course, we don't like the good stuff )

Never mind.....I am going over there to see for myself.....

I never noticed you had started the thread ! I just stopped in to see what people where saying about the DDP & it what was going on had very little to do with the DDP. She/he had already set off a lot of people when I got there.

liamandcali, I shy away from a ruckus on the Dis usually too! But when somebody was badmouthing our food, I just couldn't keep quiet. It was extremely hard to debate this person & not get ugly, it took every bit of self restraint I could muster! But I did get a lot of kudos & pm's on being cordial about it.

 

[shovan]

Oh man, all of the tomatoes are green? Kathy do you fry them at home? I know Lori does, Lori you around to tell me how you do it?

 

[TigerKat]

Oh man, all of the tomatoes are green? Kathy do you fry them at home? I know Lori does, Lori you around to tell me how you do it?

No, but there is a recipe in my Paula Deen cookbook if you want me post it let me know.

 

[Nancyg56]

It's amazing what people will say on the Internet. To be honest, I avoid so many threads on this board -- a recent one that comes to mind is "Would You Be Proud if Your Child Joined the Military." I read a couple pages, but I stopped. I don't come on to the Disboards to fight with people.

I made the mistake of reading that one and have decided to stay away. The person who would be "appalled" got my fingers flying and gave me a headache.

I should know better because I also don't like to argue, but I get very frustrated when someone thinks that "opinion" means "fact" and then proceeds to use their newfound "fact" to belittle someone or something.

 

[Nancyg56]

Oh ladies, this could get UGLY.

I'm sorry Kathy, I better not go back. Between the dueling avatars and teh snootier than thou food freak I am afraid that I gave myself a headache. And I forgot to put my Pinot Grigio in the fridge!

 

[liamandcaili]

I've never seen frozen ones and I really want to do them from scratch. How about if I parboil the potatoes to make them easier to cut? Also do you peel them?

Yes, definitely peel them. I don't know if parboiling would work. You don't want too much water in the potatoes.

So what I would do is peel the potatoes, using a sharp knife, cut the sweet potato (they aren't the easiest vegetable to cut, but it is possible) in half lengthwise, then cut each half lengthwise into 6-8 pieces, depending on how fat the potato is. Then cut each length in two to make the fries thinner. Then fry for 6 minutes or so with the oil at 325, drain in a paper bag or on paper towels, let cool at least 30 minutes, then increase oil heat to 375 and fry again for a couple minutes until done.

Good luck! I love sweet potato fries, but I've always thought the ones I've had in restaurants have turned out better than my own.

 

[TigerKat]

Yes, definitely peel them. I don't know if parboiling would work. You don't want too much water in the potatoes.

So what I would do is peel the potatoes, using a sharp knife, cut the sweet potato (they aren't the easiest vegetable to cut, but it is possible) in half lengthwise, then cut each half lengthwise into 6-8 pieces, depending on how fat the potato is. Then cut each length in two to make the fries thinner. Then fry for 6 minutes or so with the oil at 325, drain in a paper bag or on paper towels, let cool at least 30 minutes, then increase oil heat to 375 and fry again for a couple minutes until done.

Good luck! I love sweet potato fries, but I've always thought the ones I've had in restaurants have turned out better than my own.

Thanks soooo much Laura! This is what I'll do!!

 

[liamandcaili]

liamandcali, I shy away from a ruckus on the Dis usually too! But when somebody was badmouthing our food, I just couldn't keep quiet. It was extremely hard to debate this person & not get ugly, it took every bit of self restraint I could muster! But I did get a lot of kudos & pm's on being cordial about it.

Good for you for showing restraint. See, that's why I usually don't get involved. If something gets my blood boiling, I find myself typing out these scalding replies. Fortunately, I usually have the presence of mind to leave the boards rather than post them. It's nice to type the replies out though. Very therapeutic.

I made the mistake of reading that one and have decided to stay away. The person who would be "appalled" got my fingers flying and gave me a headache.

I should know better because I also don't like to argue, but I get very frustrated when someone thinks that "opinion" means "fact" and then proceeds to use their newfound "fact" to belittle someone or something.

I completely agree. I did see that you responded, BTW, which was enough to make me read a little further, but it became all too clear that the person was just trying to pick a huge fight. I can get myself stressed out enough on my own without raising my blood pressure to fight with people I don't know!

 

[Nancyg56]

Sheryl, I meant that I started reading that thread, I rarely start any threads. Never any that are going to explode like that one did. I'm sorry for the confusion.

 

[TigerKat]

Nancy - that was a great post over there. I knew somehow you'd get the tuna in there and an egg sandwich to boot!

 

[Nancyg56]

No, but there is a recipe in my Paula Deen cookbook if you want me post it let me know.

I do, Kathy. I love fried green tomatoes but the few times I have made them they are not stellar.

 

[Nancyg56]

I could not help myself. She made me so mad looking down her nose on food and cuisine that she has probably never even tried. My dad really did like egg sandwiches and bean sandwiches , and we used to raise Cain if he cooked at home. At work he had a dishwasher and a pot scrubber, at home Gail and I were the dish washers, the pot scrubbers and his salad men.

How many pots do you really need to make ham and cabbage? Way too many if you were my Dad, that's how many

 

[liamandcaili]

Thanks soooo much Laura! This is what I'll do!!

I hope they turn out great! If you want to make them a little sweeter, you can make a blend of salt, brown sugar and pepper and then sprinkle it on the fries after they are cooked. Or you could make them spicier and add chili powder. Or just sprinkle with salt. I really like sweet potatoes. My kids don't though. I don't get it.

 

[TheBeadPirate]

Oh man, all of the tomatoes are green? Kathy do you fry them at home? I know Lori does, Lori you around to tell me how you do it?

Kathy- Save-A-Center has the Alexia frozen ones if you give up. We get them down here at the A&P every now and then.

Sheryl- I do a milk bath and then dredge in a mix of corn meal (white or yellow) and salt and pepper. I pan fry in canola oil. Drain on paper towels and adjust seasoning if needed.

 

[TigerKat]

I do, Kathy. I love fried green tomatoes but the few times I have made them they are not stellar.

Lady & Sons Fried Green Tomatoes

3 or 4 large firm green tomatoes
salt
2 c. vegetable oil for frying
1 c. buttermilk
2 c. self-rising flour

Slice the tomatoes 1/4 inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes (30 minutes should do it).

In a skillet heat the oil for deep frying over medium high heat. Dip the tomatoes into buttermilk, dredge in flour and deep-fry until golden.

There's also a dijon pepper dippin' sauce Paula makes for this:

1 c. dijon mustard
1/2 c. mayo
2 Tbsp. balsamic vinegar
1 Tbsp. white pepper
4 Tbsp. coarsely ground black pepper
1/2 c. Veg. oil
1 Tbsp. red pepper flakes
1 Tbsp. whole peppercorns

In a bowl of a food processor, combine mustard, mayo, vinegar, white pepper and 1 Tbsp. of the black pepper, and blend; set aside.
In a small saucepan combine oil, the remaining 3 Tbsp. black pepper, red pepper flakes and the whole peppercorns. Heat the oil until hot, then reduce the heat to low and simmer 20 minutes. Allow to cool, then strain. With the food processor running, drizzle the oil into the mustard mixture, process for 2 minutes.

 

[TigerKat]

Kathy- Save-A-Center has the Alexia frozen ones if you give up. We get them down here at the A&P every now and then.

Thanks Lori - depending on how my day goes Sunday, this may be an alternative!!

 

[Nancyg56]

I did not salt them first. I know to salt cucumbers if I want them crunchy, but I never did it when I fried tomatoes. No wonder they were a little soggy.

 

[TigerKat]

All this talk about fried green tomatoes made me call Johnny and see if he can get off work a little early. I WANT THEM NOW!! They are so good with the cool, spicy shrimp remoulade on top!

 

[HERSEY]

With all this talk about lowland food not being fine dining, I'm a little peeved. How do you think the "fine" dining chefs got their idea (not from a recipe book)! Polenta is orginally peasant food. I grew up on polenta and another version, mush which is often served at five star restaurants. All this was cooked by my five star grandmothers. I haven't even read that thread, I think I'll stay away.

I'll take lowland food any day over "little" food as my ex used to call it. Big plate + little food = hungry tummy

 

[TigerKat]

Stephanie - if you're around, how's your baby boy?