[CH] =?iso-8859-1?Q?Re:_=5BCH=5D_Re:_=5BCH=5D_Re:_=5BCH=5D_Re:_=5BCH=5D_Pick?=
JohnT (love2troll@kc.rr.com)
Mon, 4 Aug 2008 13:45:02 -0500
I rather thought the original recipe looked good. And think a recipe should
be tried one time before making corrections too. Cumin was something that I
never liked until started subbing whole seeds for ground & using less than
called for. I think it gives an 'authentic' and pleasurable taste now.
----- Original Message -----
From: Jonathan Smillie
To: Linda Hutchinson
Cc: Rael64 ; chile-heads@globalgarden.com
Sent: Monday, August 04, 2008 1:09 PM
Subject: [CH] Re: [CH] Re: [CH] Re: [CH] Pickled Farm-Stand Tomatoes with
Jalapeños
> This almost looks like a recipe for a chutney, if you chopped the tomatoes
> a bit more finely...
>> Linda Hutchinson wrote:
> Thanks Rael,
>
> I really love Indian too. I think what is bothering me is the rice
> vinegar. I will try it with only half rice vinegar and half plain, I
> think, or maybe a little less. that's a lot of vinegar.
> I also find cumin overwhelming at times.
>
> I will report!
>
> Linda
> ----- Original Message -----
> From: Rael64
> To: chile-heads@globalgarden.com
> Sent: Monday, August 04, 2008 10:42 AM
> Subject: [CH] Re: [CH] Pickled Farm-Stand Tomatoes with Jalapeños
>
>
> It actually sounds good to me, so I suppose I'm having trouble
> pin-pointing what you don't like. The spices are common to many cuisines;
> this recipe reads (quite generally said) "Indian" as in India.
>
> You could dismiss all of the spices (basically, everything other than the
> salt and oil) and use a good curry powder (no green onion either), but I'm
> not sure if the result would be that different.
>
> You might try adding to what the recipe calls for, say, some cardamom, or
> go for the sweet and add some cinnamon, maybe some cloves. I'm not sure
> if these spices need to be cooked per instructions; just add to the hot
> mixture off-heat.
>
> You could sub sushi seasoning/Marin for the vinegar and brown sugar
> (although that's essentially what is created: sweet vinegar).
>
> If it's a matter of not liking one/some ingredient though, just leave it
> out! But...if you haven't made the recipe, er, not to what? nag? be an
> arse? well, whatever I may be... *make* the recipe and see how it tastes!
> You just might like it as is.
>
> Personally, while I like cumin, I often find it too dominating a spice.
> If you pull it, the ginger and garlic will probably dominate. If that's
> too blunt, do something weird like adding some citrus, which should flavor
> the tomatoes in some (unknown) way.
>
> Could be really gross too :)
>
> Peace, Hendrix, and Chiles.......
> Rael-o-rama
> 64
>
>
>
>
> --- On Sun, 8/3/08, Linda Hutchinson <lipant@sympatico.ca> wrote:
>
>
>> From: Linda Hutchinson <lipant@sympatico.ca>
>> Subject: [CH] Pickled Farm-Stand Tomatoes with Jalapeños
>> To: chile-heads@globalgarden.com
>> Date: Sunday, August 3, 2008, 9:30 PM
>> I have been looking at this in the magazine for ages, not
>> sure why but I
>> don't really like the seasonings. Does anyone have any
>> suggestions?
>> Something is not quite right. Linda
>>
>> © Lucy Schaeffer
>>
>> Pickled Farm-Stand Tomatoes with Jalapeños
>>
>>
>> 1 cup rice vinegar
>> 1/4 cup light brown sugar
>> 1 teaspoon salt
>> 1 cup extra-virgin olive oil
>> 1 garlic clove, minced
>> 1 1/2 teaspoons finely grated fresh ginger
>> 1 teaspoon mustard seeds
>> 1 teaspoon coarsely ground black pepper
>> 1 teaspoon ground turmeric
>> 1 teaspoon ground cumin
>> Pinch of cayenne pepper
>> 6 tomatoes (1 1/2 pounds), each cut into 6 wedges
>> 4 scallions, white and tender green parts only, thinly
>> sliced
>> 2 jalapeños, thinly sliced into rings and seeded
>>
>> directions
>> In a medium saucepan, bring the vinegar, brown sugar and
>> salt to a boil,
>> stirring. Remove from the heat.
>> In a medium skillet, heat the oil. Add the garlic, grated
>> ginger, mustard
>> seeds, black pepper, turmeric, ground cumin and cayenne
>> pepper and cook over
>> low heat until fragrant, about 2 minutes. Carefully pour
>> the hot oil into
>> the vinegar mixture.
>> In a large heatproof bowl, combine the tomatoes, scallions
>> and jalapeños.
>> Stir in the hot pickling liquid and let stand at room
>> temperature for 4
>> hours or refrigerate for 8 hours, then serve.
>>
>>
>>
>> Recipe by Brian McBride
>>
>> This recipe originally appeared in Food and Wine, August,
>> 2008.
>>
>>
>>
>> ~~~~
>> Linda
>> ~~~~
>> The trouble with life is, you're half way through it
>> before you realize it's
>> a 'do it yourself' thing.
>>
>
>
>
>
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