[CH] =?iso-8859-1?Q?Re:_=5BCH=5D_Re:_=5BCH=5D_Re:_=5BCH=5D_Pickled_Farm-St?=

Linda Hutchinson (lipant@sympatico.ca)
Mon, 4 Aug 2008 17:14:50 -0400 

Thanks everyone. I will make it using the original recipe, then adapt. I am 
so fond of tomatoes, and Indian food.

Linda

----- Original Message ----- 
From: Rael64
To: Linda Hutchinson
Sent: Monday, August 04, 2008 3:31 PM
Subject: Re: [CH] Re: [CH] Re: [CH] Pickled Farm-Stand Tomatoes with 
Jalapeños


'Tis a pickle, hence the vinegar :)  But being one who's not fond of 
vinegar, I do understand.  Regardless, the sugar will mellow that out, and 
rice vinegar is pretty mild.  You could sub with a malt vinegar, black 
vinegar (not Balsamic, although that would work too, although the pickled 
tomatoes will be pretty ugly, probably).

At one restaurant long ago, we used to do over-night pickles to serve with 
some sammiches (egg salad, shrimp salad, and chicken salad); nothing but cut 
cukes in vinegar and sugar.  Might have added in some dill.  Good for a day, 
but then soggy and loss of crunch.

Anywho...

Peace...
Rael


--- On Mon, 8/4/08, Linda Hutchinson <lipant@sympatico.ca> wrote:

> From: Linda Hutchinson <lipant@sympatico.ca>
> Subject: [CH] Re: [CH] Re: [CH] Pickled Farm-Stand Tomatoes with Jalapeños
> To: "Rael64" <z42dkm@yahoo.com>, chile-heads@globalgarden.com
> Date: Monday, August 4, 2008, 10:36 AM
> 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.