melissa-dallas
Well-known member
Do you think I could substitute tomatillos for them?
I want to make chow chow but can't get green tomatoes
- Thread starter melissa-dallas
- Start date
Yes: Chow Chow recipes with tomatillos:
Adapted from "The Lee Bros. Southern Cookbook," by Matt and Ted Lee (Norton, 2006).http://projects.washingtonpost.com/recipes/2009/05/20/chowchow/
Makes 4 cups
Ingredients:
4 1/3 cups water
3 tablespoons kosher salt
1 large green bell pepper, stemmed, seeded and cored, then coarsely chopped
1 large red bell pepper, stemmed, seeded and cored, then coarsely chopped
1/4 large green cabbage, coarsely chopped
1 medium yellow onion, coarsely chopped
1/2 pound green tomato or tomatillo, cored and coarsely chopped (discard the tomatillo husk)
2 cups distilled white vinegar
1/2 cup light brown sugar
2 whole allspice berries, smashed
1/2 teaspoon celery seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander seeds
1/2-inch piece peeled ginger root (1 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
Directions:
Place 4 cups of the water in a large (3-quart) bowl or nonreactive pot. Add the salt and stir to dissolve, then add the green and red bell peppers, cabbage, onion, green tomato or tomatillo. Cover and let sit at room temperature for at least 4 hours or in the refrigerator overnight.
Drain the vegetables in a colander, discarding the brine.
Combine the vinegar, the remaining 1/3 cup of water and the brown sugar in a large (3-quart) pot over medium-low heat, stirring until the brown sugar has dissolved. Add the smashed allspice berries, the celery seeds, cinnamon, coriander seeds, ginger, turmeric, black pepper and crushed red pepper flakes; mix well. Cook uncovered, stirring occasionally, for 10 minutes.
Strain; discard the solids and return the liquid to the pot.
Add the brined vegetables and increase the heat to medium so the liquid barely bubbles at the edges. Cook uncovered, stirring occasionally, for 10 minutes; reduce the heat as needed. The vegetables will have softened slightly and the peppers will have faded in color a bit.
Transfer to several containers and let cool, then cover and refrigerate until ready to use (up to 1 month).
Recipe Source:
Adapted from "The Lee Bros. Southern Cookbook," by Matt and Ted Lee (Norton, 2006).
Hot Yellow Chow Chow (Makes about two quarts)
From: http://www.missginsu.com/2009/03/chow-chow-chow.html
1 cup green tomatoes (or tomatillos), cored and quartered
1 cup green cabbage, shredded
1 cup carrots, shredded
1 cup celery, minced
1 cup bell peppers (red or green), diced
1 jalapeno chili, sliced thin
1 cup white or yellow onions, diced
1/4 cup parsley, minced
Cooking Liquid
2 cups white or red wine vinegar
1 cup water
1 cup sugar
2 Tbsp turmeric
1 Tbsp celery seed
2 Tbsp mustard seed
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1. Soak the tomatoes, cabbage, carrots, celery, bell pepper, onions and parsley in a salt water brine (1/4 cup salt to 1 quart (4 cups) water) overnight.
2. Drain off the brine and place the vegetables in a heavy-bottomed pot with the vinegar, water, sugar, turmeric, celery seed, mustard seed, cinnamon, ground cloves and allspice.
3. Bring the mixture to a boil, then reduce the heat to a simmer and cook until tender (about 30-40 minutes).
4. Taste the mixture and adjust the seasoning level with salt and pepper to your liking. Add a little more vinegar if it's too sweet or blend in a little more sugar if you find it too sour. The flavor will become more rich and blended as it cools.
5. Ladle the hot chow chow into sterilized glass jars, add lids and seal in a hot water bath, or cool and transfer to the refrigerator.
Adapted from "The Lee Bros. Southern Cookbook," by Matt and Ted Lee (Norton, 2006).http://projects.washingtonpost.com/recipes/2009/05/20/chowchow/
Makes 4 cups
Ingredients:
4 1/3 cups water
3 tablespoons kosher salt
1 large green bell pepper, stemmed, seeded and cored, then coarsely chopped
1 large red bell pepper, stemmed, seeded and cored, then coarsely chopped
1/4 large green cabbage, coarsely chopped
1 medium yellow onion, coarsely chopped
1/2 pound green tomato or tomatillo, cored and coarsely chopped (discard the tomatillo husk)
2 cups distilled white vinegar
1/2 cup light brown sugar
2 whole allspice berries, smashed
1/2 teaspoon celery seeds
1/2 teaspoon ground cinnamon
1/2 teaspoon coriander seeds
1/2-inch piece peeled ginger root (1 teaspoon)
1/2 teaspoon ground turmeric
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
Directions:
Place 4 cups of the water in a large (3-quart) bowl or nonreactive pot. Add the salt and stir to dissolve, then add the green and red bell peppers, cabbage, onion, green tomato or tomatillo. Cover and let sit at room temperature for at least 4 hours or in the refrigerator overnight.
Drain the vegetables in a colander, discarding the brine.
Combine the vinegar, the remaining 1/3 cup of water and the brown sugar in a large (3-quart) pot over medium-low heat, stirring until the brown sugar has dissolved. Add the smashed allspice berries, the celery seeds, cinnamon, coriander seeds, ginger, turmeric, black pepper and crushed red pepper flakes; mix well. Cook uncovered, stirring occasionally, for 10 minutes.
Strain; discard the solids and return the liquid to the pot.
Add the brined vegetables and increase the heat to medium so the liquid barely bubbles at the edges. Cook uncovered, stirring occasionally, for 10 minutes; reduce the heat as needed. The vegetables will have softened slightly and the peppers will have faded in color a bit.
Transfer to several containers and let cool, then cover and refrigerate until ready to use (up to 1 month).
Recipe Source:
Adapted from "The Lee Bros. Southern Cookbook," by Matt and Ted Lee (Norton, 2006).
Hot Yellow Chow Chow (Makes about two quarts)
From: http://www.missginsu.com/2009/03/chow-chow-chow.html
1 cup green tomatoes (or tomatillos), cored and quartered
1 cup green cabbage, shredded
1 cup carrots, shredded
1 cup celery, minced
1 cup bell peppers (red or green), diced
1 jalapeno chili, sliced thin
1 cup white or yellow onions, diced
1/4 cup parsley, minced
Cooking Liquid
2 cups white or red wine vinegar
1 cup water
1 cup sugar
2 Tbsp turmeric
1 Tbsp celery seed
2 Tbsp mustard seed
1/2 tsp cinnamon
1/2 tsp ground cloves
1/2 tsp allspice
1. Soak the tomatoes, cabbage, carrots, celery, bell pepper, onions and parsley in a salt water brine (1/4 cup salt to 1 quart (4 cups) water) overnight.
2. Drain off the brine and place the vegetables in a heavy-bottomed pot with the vinegar, water, sugar, turmeric, celery seed, mustard seed, cinnamon, ground cloves and allspice.
3. Bring the mixture to a boil, then reduce the heat to a simmer and cook until tender (about 30-40 minutes).
4. Taste the mixture and adjust the seasoning level with salt and pepper to your liking. Add a little more vinegar if it's too sweet or blend in a little more sugar if you find it too sour. The flavor will become more rich and blended as it cools.
5. Ladle the hot chow chow into sterilized glass jars, add lids and seal in a hot water bath, or cool and transfer to the refrigerator.
melissa-dallas
Well-known member
I don't remember that one. I'd be happy to get anywhere close
to my late grannie's recipe. I've never found a commercial one that I liked very much. It started with 7 pounds of green tomatoes, had cabbage, red & green peppers and was pretty spicy. Heaven in a bowl of pinto beans.
to my late grannie's recipe. I've never found a commercial one that I liked very much. It started with 7 pounds of green tomatoes, had cabbage, red & green peppers and was pretty spicy. Heaven in a bowl of pinto beans.
melissa-dallas
Well-known member
I GET SO SICK OF FEELING LIKE I'M BEING STALKED BY CHARLEY.
melissa-dallas
Well-known member
Just the usual helpful private message. It's creepy
That's so unfair. Publicly she's not been made welcome, behind the scenes she provides helpful info.
I haven't been privy to the history with Charley but every time I've gotten a behind-the-scenes note, it's been right on target.
If you do not welcome communication with her, I think that's best dealt with privately. There's no need to humiliate someone publicly because you do not welcome their gesture of kindness.
I haven't been privy to the history with Charley but every time I've gotten a behind-the-scenes note, it's been right on target.
If you do not welcome communication with her, I think that's best dealt with privately. There's no need to humiliate someone publicly because you do not welcome their gesture of kindness.
I found this post most helpful, along those lines...
http://www.eat.at/swap/forum1/190282_If_you_put_an_ID_on_your_Ignore_list_it_can%27t_PM_you__
http://www.eat.at/swap/forum1/190282_If_you_put_an_ID_on_your_Ignore_list_it_can%27t_PM_you__
michael-in-phoenix
Well-known member
Traca, as someone who has been through it, I guarantee one thing: you know NOT of what you speak.
You're flat out WRONG this time.
Gretchen is a menace, and no amount of "help" will ever change that for those of us who know.
I will go so far as to say I think you owe Melissa an apology.
Michael
You're flat out WRONG this time.
Gretchen is a menace, and no amount of "help" will ever change that for those of us who know.
I will go so far as to say I think you owe Melissa an apology.
Michael
Point of clarification: The issue Melissa's raising is not whether "Charley" is helpful.
The issue is that the user's participation occurs solely by PM, which is outside the norm for this group (and, as Michael pointed out, a result of prior and extensive history of problematic postings on Epi and the previous Swap incarnation).
If you're unaware of the background, no problem; form your own opinion.
Personally, I find it a little odd to get unsigned PMs, but as Joe and I have pointed out in this thread, there's a way around that!
And now, back to the food.
The issue is that the user's participation occurs solely by PM, which is outside the norm for this group (and, as Michael pointed out, a result of prior and extensive history of problematic postings on Epi and the previous Swap incarnation).
If you're unaware of the background, no problem; form your own opinion.
Personally, I find it a little odd to get unsigned PMs, but as Joe and I have pointed out in this thread, there's a way around that!
And now, back to the food.
melissa-dallas
Well-known member
Thank you Michael. They have no idea...
melissa-dallas
Well-known member
The most insulting one was when I had come home to my house
looking like a CSI episode (seriously) and after having finally gotten the dog home after a couple of days I asked if anyone who had ever had a dog with hemorrhagic gastritis could p.m. me, she replied in a p.m., "been to the vet"? No idiot, I almost had to hire a service that cleans up after murders and suicides to come in to clean my house & I just diagnosed that all by myself...
looking like a CSI episode (seriously) and after having finally gotten the dog home after a couple of days I asked if anyone who had ever had a dog with hemorrhagic gastritis could p.m. me, she replied in a p.m., "been to the vet"? No idiot, I almost had to hire a service that cleans up after murders and suicides to come in to clean my house & I just diagnosed that all by myself...