A twist on fried pickles - so good!
6 years ago
last modified: 6 years ago
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French Fries from a jar !
Comments (14)These do fry up great. But some canning tips we discovered between batch 1 and batch 2. Batch 1 was mixed reds and yukons, aged 30 days from our garden, cut with the large size FF cutter and all the pieces packed - unfortunately over packed in the jars. Ended up with fair amount of mushy potatoes and many broke during processing. When opened, drained, rinsed and fried they were great but about 1/3 of the quart were broken into smaller pieces and so wasted. Batch 2 was with store-bought Russets that had been matured well for several months in storage. Peeled, cut with FF cutter but this time we didn't include the slivers, edges, and small ends that the cutter leaves. Just the best fries pieces. And the jars were more loosely packed too. They processed great. No mush, no breaking, just several quart jars of nice looking french fries suspended in clear hot water with a bit of salt added. They fry up a nice golden brown, crunchy on the outside, soft on the inside. Definitely worth doing but with home-grown potatoes we suggest Russets and only after storage for a couple of months. Hope this info helps. Dave...See MoreAluminum Stock Pot, for pickles & squash ???
Comments (6)Aluminum in general I'd say, no. It depends on the pans of course as some are steel or Teflon lined. But in my experience, it can interact with the food and with vinegar and some spices. Changes the color and the taste. No big glass bowls you could use? NCHFP says: "Do not use aluminum, copper, brass, galvanized or iron containers for fermenting pickles or sauerkraut." Summer squash isn't supposed to be canned except as pickles but yes you can freeze it well. We make thick slices, blanch them for 3 minutes over steam, cool in iced water, coat with seasoned cornmeal (we add Cavender's and a bit of flour to ours but you can also use garlic powder or salt or onion powder or any dried spices you like), lay them out on cookie sheets individually in the freezer to freeze, and once frozen we put the slices in serving sized ziplock freezer bags. Dave...See MoreA new twist on Grilled Cheese Sandwiches?
Comments (14)That is just wrong! If I'm going to do any fried cheese it would be cheese curds. And then probably a half an order, or less. Two years ago at the MN State Fair I bought an order, turned around, asked the mom and kids behind me if I took 3 off the top curds did they want the rest. Of course they did! One less order to buy. They were large curds and I can tell you after eating them with a beer I was glad I gave the rest away. One more curd and I would've had lead gut. I have found a great substitute for fried cheese curds. Costco sells Queso Blanco. The package contains two 1 lb blocks. I slice it 1/4" thick and brown it in a nonstick pan. Yum! It tastes just like fried cheese curds without the grease. I took the whole package (2 lbs) to a party several months ago and cooked it there. The hostess came into the kitchen with the empty tray. She said people have been hovering around the cheese and they have already polished off the entire tray! Out went the last of the cheese and it was devoured within minutes. The few kids that were there absolutely loved it....See MoreRECIPE: Fried green tomatoes
Comments (28)Yes, indeed Fried Green Tomatoes are often served @breakfast or brunch,especially in Louisiana. Most of the other recipes here all work fine, too. But here's my recipe with a slight Cajun twist. Takes a bit more time but worth it,I think. Slice tomatoes & place in a glass shallow dish. Cover with a mixture of buttermilk or milk with a TLBS. of vinegar, one egg, seasoned or plain salt, black pepper and cayenne pepper and several dashes of TABASCO. Don't worry; the TABASCO will NOT make the tomatoes hot or too spicey; it just adds a, "zing," that some will wonder about. Soak tomatoes in mixture for at least one hr. Adding a bit of stale beer to the mixture helps set-up the tomatoes for a more crispy/yeasty texture when added to the coating. I usually use a plastic or brown paper bag for my coating. For the coating, mix equal parts flour, corn meal & dry bread crumbs and add a bit more salt and pepper. Place the pre-soaked tomatoes to the coating and cover them well with it. Now, here's where I go one step further. I return the coated tomatoes to the milk mixture and then back into the flour/cornmeal coating. Fry in an iron skillet, if possible, with at least one inch of both bacon drippings and vegetable oil. Peanut oil works well, too. Do not use Olive oil! Fry at a fairly high temp. but not too high so that you end-up with a fried outside but a hard tomatoe. Best served soon after. I sometimes make a dipping sauce of melted VELVEETA ( I hate it; but it works best), a bit of Thousand Island salad dressing, sour cream and just a touch of horseradish. I also fry onions along with my tomatoes on ocassion. Try it and taste for yourself. Let me know how it turned out for you even if you did not like them, let me know that, too and tell me how it might be improved....See More- 6 years ago
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