Time sure flies. It has been nearly two years since Lisa and Bear told me
how to cook cabbage and sprouts. We still enjoy them fixed their way. Also
Bear's recipe for asparagus is excellent but the asparagus did not produce
this year.

The reason I am stoppin' in; is because my wife and I have started cookin'
breakfast instead of eating cold cereal.

I would like to try grilled/broiled tomatoes. Could someone explain, so a
country boy from Missouri can fix some.

Ben

Ben Lurkin wrote:

In article nlpi068.nbdc.sbc.com>, Ben Lurkin says...

Shame!

With fresh tomatoes, just halve them, then either grill them under a hot
grill, cut side towards the heat, or dry or minimal oil (olive) fry
them, cut side down to start with, on a high flame, until the surface is
a little charred.

I'd tend to drizzle a little olive oil on grilled ones too, then salt &
pepper, then serve.

"Reverend Hoovie" wrote
Ben, being from Ohio we probably have similar cooking styles.
Green maters can be sliced, dredged in corn meal, flour or a mixture of both and
fried until brown.
Green or red can be sliced in half, dust with salt and pepper, drizzled with
olive oil and grilled until willted appearance.
Can also roast maters like green peppers, slice lengthways, discard seeds, grill
until charred.
Green maters can also be sliced and frozen for a nice winter mess.
Now I need to visit the garden and make a mess of green maters!
Also have mentioned earlier that diced green maters go well with fried taters
and onions.
Yum!

Reverend,
I am not sure what my cooking style is. I am not really from Missouri. I have been staying in MO only he last 37 years. I am really from California, Virginia, Georgia, and Mississippi.

For the last ten years or so I have been cooking more from "scratch" and trying a lot things I never ate before and a lot of different ways of cooking things. As a result, my wife and I dropped our cholesterol levels by forty points.

I have fried tomatoes dusted with flour or whole wheat flour or battered. with or without salt and pepper. I have not and will not use corn meal. Currently my favorite is to dust with tempura mix and fry in a small pan with grape seed oil (or olive oil) about a 1/4 inch deep.

What I am looking to do is broil ripe tomatoes, which is what the English call grilled. This I believe is the traditional way to prepare tomatoes for breakfast in UK.

Ben

"Reverend Hoovie"  wrote Ben, being from Ohio we probably have
similar cooking styles.Green maters can be sliced, dredged in corn meal,
flour or a mixture of both andfried until brown.Green or red...

"Bear" gmail.com> wrote in message >
With fresh tomatoes, just halve them, then either grill them under a hot
grill, cut side towards the heat, or dry or minimal oil (olive) fry
them, cut side down to start with, on a high flame, until the surface is
a little charred.

I'd tend to drizzle a little olive oil on grilled ones too, then salt &
pepper, then serve.

This is what I am looking for!!

When I was here before, it was explained that English grill=Merkan broiler

Am I looking for them to get very soft? Or do I just heat them a little and serve them quite firm???

Ben

On Aug 24, 7:19 pm, "Ben Lurkin" REMOVEhotmail.com> wrote:

In article newssvr23.news.prodigy.net>, Ben Lurkin
says...

So what's an american grill then?

"Bear" gmail.com> wrote in message
news:MPG.21398336eb8fa06198a4ae@news.individual.net...

That thing on the front of my Cadillac.

SW

On Sat, 25 Aug 2007 01:08:08 +0100, Bear gmail.com>
wrote:

Whatever fits on his BBQ?

In article newssvr12.news.prodigy.net>, Summer
Wind says...

Ba-DOOM! .... tsh ;)