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annecros

eGullet Society staff emeritus
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Everything posted by annecros

  1. Well, there are modern "Open Pollinated" market tomatoes that are certainly being crossed with "Heirloom" tomatoes every day, and it has been going on for a couple of decades. It wouldn't be appropriate to use a hybrid tomato in a program to develop a new "Heirloom" or "Open Pollinated" variety as it is not stable, and you would end up getting traits from one, two, three or more parents of the hybrid. Mad scientist stuff goes into those hybrid tomatoes. I'm not one of those purists who only grow either open pollinated or hybrid. They both have space in my garden. Sungold is an example of a great hybrid. Here's a recipe for Babbo's Bavette that I am fond of, and many people think that Sungold is an "Heirloom" but it is certainly a hybrid that many people have attempted to stabilize over the years with little success.
  2. Hey Mitch! Welcome to cooking, and looking forward to working with you!
  3. Oh boy, you have just cracked open a can of worms! Speaking as a home gardener that is a tomato freak, and well acquainted with several who grow tomatoes on a larger scale and a couple that breed, this is a controversial subject among the tomato Illuminati. They can get quite prickly over the terms. Most prefer the term "Open Pollinated" to the term "Heirloom" - but when you use the term "Open Pollinated" with the general public you are selling to, you have to get into the differences between a hybrid and an open pollinated (a tomato that will normally produce seed that is true to the parent) variety and eyes glaze over and the consumer doesn't want to know. I think the term "Heirloom" in relation to vegetables was coined in reference to a bean that was unique, treasured by a family, handed down generation to generation, and preserved. It was later applied to tomato varieties by Dr. Carolyn Male, author of "100 Heirloom Tomatoes for the American Garden" who was a professor of microbiology in upstate New York, and who raised literally thousands of tomato varieties, revived several old seed lines, and preserved seeds from around the world and distributed them to the network of seed savers who work diligently to preserve genetic diversity in the tomato universe. Her position is that a true heirloom is simply one that fits the description outlined for the bean above. She also makes allowances for "Created Heirlooms" and "Mystery Heirlooms" in her definitions, though. Then you get into "commercial" heirlooms, old varieties that were offered in seed catalogs in the late 1800's and early 1900's - it just goes on and on. All heirloom's are in fact either the result of a cross, or are a spontaneous genetic mutation (rare) that have been stabilized to produce seed that are true to the parent. I would not consider Green Zebra, Cherokee Chocolate or Lucky Cross heirlooms, for example, because they are just recent stabilized crosses of heirloom tomatoes or mutations. But they are sold as such, and many enjoy them. Then there are seed companies (large and small) that add to the confusion - using the term "heirloom" simply to denote "something treasured." I kid you not! Don't give up on heirlooms - just be aware that as larger growing operations are breeding open pollinated varieties for market - the same qualities will become apparent in open pollinated varieties as has become apparent in the round, red varieties. There are still some very fine open pollinated varieties out there, but not all will suit your taste or purposes. I personally don't care for the green when ripes and most of the yellows, but the blacks and purples are great for me. Hubby loves the sweeter varieties. ETA: "Mediocre" tomato taste? I call that a "spitter." Heinz 1439, a Commercial Heirloom, has been a spitter for me, but I am giving it one last chance in different growing conditions before I give my spare seed away to someone who wants to give it a whirl.
  4. For sure onion confit, but Limoncello changed my life. Then there is that whole brining thing, not a recipe exactly but a technique.
  5. annecros

    Hot weather cooking

    Our Cold Noodles Cookoff features lots of cool ideas: http://forums.egullet.org/index.php?showto...hl=cold+noodles or try your hand at ceviche from RecipeGullet: http://recipes.egullet.org/recipes/r360.html
  6. annecros

    Home Canning

    They are all treated the same. I have mixed varieties and also done varieties straight up - It all depends upon what Mother Nature ripens for me at the same time. Kellogg's Breakfast makes a very pretty sauce. I would think Lemon Boy would look nice in a mixed salsa with other varieties. Festive. The flavor might get lost in the mix if there is too much black or purple there though. Even a strong red tomato might overpower it.
  7. I love the Sungolds there, and pleased to see the Gardener's Delight make a good showing, but Black Cherry seems to be lagging in the mix. Is it just young? I have all three germinated. I made Sungold gazpacho the other day. My husband loves me, for good reason!
  8. annecros

    fresh peanuts

    Do you like southern peas? I find the two tastes run hand in hand, in my experience. If you are an exception, please advise and I will file it. Pea people love boiled peanuts. Dry them, then use them in all the other applications mentioned. No shame in peanut soup, quite tasty
  9. One of the blacks would be good, but you could also use one of the pastes very well in this application. Very meaty, easy to seed, serious flavor. Amish Paste, Opalka, etc. I am in love with my Opalkas.
  10. annecros

    fresh peanuts

    Another vote for boiling. Water, a palm full of salt, and a slow simmer. I like them best hot from the pot - but cold from the fridge later is a close second.
  11. annecros

    Home Canning

    Don't reuse them. Go to "Big Lots" and look for the American Harvest Brand. Every bit as good, plain and not so pretty.
  12. Take it easy on yourself for now. You are doing all the right things, and nothing but time will work. I remember when Dad died, I couldn't stand to be alone for about a month, and it was because I just knew (and with the exception of my husband now, probably was right) that my father understood me better than anybody in the world. Thus, I felt alone when he was gone. All this is hindsight by the way, I thought I had lost my mind at the time. Poor hubby drove me to work, then drove another 45 minutes in the other direction, because I just lost it when alone. He left work early, drove another 45 minutes in my direction, and we went home together. Didn't use mascara for two months. There will come a day, when you will cook something that reminds you of your mother. It will be a great comfort for you at that time and place. You will smile. Now, I like sitting in the back yard, all alone, and remembering my father's voice and some of the things he said. Hubby asks me what I am giggling at, and I tell him that I was just thinking to myself. Crazy woman laughing at nothing in the back yard, imagine. My husband is a good man.
  13. I do the tom, olive oil, pinch of salt and bread combo. Sometimes a basil leaf or two. No blowouts. Now, if you are talking BLT's - that's a whole other story. Stacked and loaded.
  14. Is this the one, from the Burpee web site: Click here There is a similar picture there. From the citation: Sounds like a real treat to me, and yours looks well grown.
  15. annecros

    Home Canning

    Oh sparrowgrass, if you are going to post pictures, more of those! I also use those buckets, and at Home Depot, Homer's 5 Gallon bucket is useful for a gazillion things, and cheap.
  16. I've done those - years ago. Did you double dip? I think I ended up triple dipping, and didn't wait an hour in between.
  17. Eh, I don't know. That's entirely possible. Howie probably looked, but so did every drunk that came out of the club. And Howie lives in the household with them, I can't believe that was his first opportunity to check out Casey and BOTH Sara M. and Sara N. They mentioned having to shop in high heels and cooking in low cut tops. They were also very vocal in what a jerk Howie is, which I think is valid. I think if they had the sexual harassment goods on him, they would have played it hard before now. I also think it would have come out in the living arrangements and that hot tub and all. Thinking back, Hung and Tre had every bit as much skin exposed as those two ladies did. One on the fryer, the other on the grill. Tre is well built. Nice guns. Not that I am leering or anything. My opinion only.
  18. I've found that when dealing with other people who have a different cultural background than I do - that they are generally nice and understanding. In fact, human nature has at the very core a bit of patience built in that skeptics wish to deny. I have always been treated warmly when using clumsy Spanish, and goodness forbid French or Haitian Creole. As long as it is presented with respect, my silly optimist personality perceives that I get respect in return for my efforts. My German husband loves it! He hugs me warmly and corrects my pronunciation, patting me on my little pointy head. In fact, I may be so goofy with my German, that I am cute. Not sure yet. The dignity and grace that is inherent in any Asian culture, would lead me to believe that they would understand and appreciate the effort. I would respectfully, with all good intentions, and a sincere spirit, feel good with the ability to say "Thank You." I would bet I would receive a smile in return. These are often individuals who are dealing with English as a Second Language. They know and understand if it is a bit off.
  19. Sure you can. Probably at greater risk for injury if you are in a fast-paced hectic professional kitchen (unless of course the clubs you go to are a bit more athletic than the usual and there is hot oil, sharp knives, and performance demands around. Sometimes this can happen in Coney Island or the Bronx). The question is whether as a professional would you want to. Again I say let's try it on Howie. Poor CJ would hit his adorable head on the ceiling, so it shouldn't be him we try it on. ← Well, as professionals, as they all are, they planned on dancing on top of high top tables, in high heels, in an atmosphere of heavy drinking, drugs, bright lights, booty thumping music, the occasional bar or cat fight, and most likely broken glass. I really have to get you to South Florida some time! Sara M adjusted, the other two whined.
  20. I watched a rerun last night, and distinctly remember seeing Casey (Jennifer Anniston hair and all) bouncing about in running shoes and dress clothes at SOME point. Don't remember when, and please don't make me watch the episode AGAIN (ya know I will.) Also, Padma defended the group to the other judges at the table. She said she could see how the turnaround in plans would have messed with the minds, but that they should have been able to adjust. Sara M adjusted well. Sara N cried. Just saying. As far as shopping in high heels? Been there, done that. Of course, I am at an age and a condition where I would wear flats to a club anyway at this point in my life! If you can dance all night in high heels, you can cook in high heels. Ms. Casey termed herself the "expediter" at judges table. What expediter in the real world is not aware of what goes on in the stations, where the food was and when it was coming, and doesn't know about a conflict going on in the kitchen?
  21. annecros

    Home Canning

    Wow, now those pictures bring back great memories! They look remarkably like tomato day on my grandparent's farm. It is so good for those kids to be hands on, congrats. I am having trouble figuring out what is going on in that picture on the bottom row, second from right? Are you storing in bottles, is that what I am seeing there? What kind of seal do those take, bail and gasket? My eyes are just not what they used to be. Very nice tomato press as well. It all makes me smile!
  22. annecros

    Home Canning

    Hot, sweet and sour. The no brainer is on a bagel with cream cheese. Also great on salty meats (like the ham) and is a nice quick glaze.
  23. annecros

    Home Canning

    I put up some hot pepper jelly last weekend, and boy, is it hot! It's just screaming for a plate full of salty baked ham and turnip greens. jackal10, that is one of my favorite eGCI courses. The eGCI Index can be found here: http://forums.egullet.org/index.php?showtopic=85222
  24. Yeah, I think garlic is a botulism concern. Sugar content I think. Sounds like a great infusion in oil.
  25. I generally freeze my dehydrated tomatoes, and try to use them up within six months, but that's a quality issue for me. I would think you would get at least three or four months packed in oil in the fridge, but I am not a food safety expert.
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