Posted on 06/18/2009 10:11:01 AM PDT by prplhze2000
When planting tomatoes put them in the middle of a fresh-cut section of a coffee can. Leave the can sticking above the ground about 2 inches. That often will stop the wormies from getting to stalks. Also, put a little diatamaceous earth inside the ring of the can, or just around the plant on top of the ground. It will kill the little buggers.
I was thinking of the other kind of tomato.
Tomato sandwich = best thing in the world:o)
Thanks to you both for the suggestions!
Have you ever smelled moth balls? ...he asked knowingly
I assume they work on moths. LOL!
That probably comes from eating tomato sandwiches that were made in the morning, for lunch at school.
Man, the bread was so soaked from the tomato juice, and the juice, seeds, and Miracle Whip would slide down your face when you bit into it......
I have 2 flowers on 4 tomato plants, so far.
How do you do that?
Just pretend that the skillet is a giant muffin tin. ;o)
..an iron skillet of cornbread.... ?
How do you do that?
***
One of two ways, you can use the skillet as a baking pan and get a nice bottom crust as a result. Or you can make what my Mom called corn pone on top of the stove. I don’t recall how she made it but it was denser that cornbread and really crusty and good. I think it was just corn meal, salt, bacon grease, and water - but don’t hold me to it.
yup - here’s a recipe I found. This one bakes it in the oven, but it can be done on the stove top. You have to watch it and turn it over part way through.
2 cups white corn meal
1 teaspoon salt
1 1/2 cups cold water (or enough to make a soft mixture that can be spooned like pancake batter)
4 tablespoons vegetable oil
1. Preheat oven to 475*F (245*C).
2. Mix corn meal, salt and water.
3. Heat oil in a 9-inch round iron skillet in the hot oven until hot.
4. Carefully spread mixture evenly in hot skillet and spoon some of the fat that comes to the edges up on top of the batter.
5. Bake for about 15 minutes or until golden brown. Broil for the last 2 to 3 minutes
to make it extra golden brown and crispy around the edges.
Makes 8 servings.
Here’s a fried one -
FRIED CORN PONE
1 egg
2 tbsp. sugar
1 tbsp. baking powder
1 tsp. soda
1 tsp. salt
2 c. corn meal
1 3/4 c. buttermilk
1 tbsp. salad oil
Combine egg, sugar, baking powder, soda and salt; beat well. Stir in corn meal and buttermilk. Cover bottom of a heavy skillet with 1 teaspoon salad oil and place over medium heat. Drop batter into hot skillet, using 1/4 cup batter for each corn pone. Turn corn pones over when brown. Add some oil to skillet as needed. Yield: 1 dozen corn pones.
My grandma’s tomato pie.
Prebaked crust, layers of peeled, sliced and drained tomatoes, sliced green onion, minced garlic and chiffonade of basil, salt and pepper baked under a topping of mayo with shredded mozzarella and cheddar cheeses.
YUM, when I eat the first piece of tomato pie I know summer has really arrived.
Southern cornbread, the way my family has made it for generations, starts with Crisco (or lard, in my grandfather’s generation) heated and melted to sizzling in an iron skillet. The cornbread batter is then poured into the sizzling’ oil and the skillet returned tot he oven to bake the ‘pone’.
Great for both the novice as well as expert.
The folks there are friendly and very helpful.
tomatoville.com
JJ61
Tomato and peanut butter sandwiches! Our tomatoes are way behind, so I’ll have to wait awhile.
Years ago we were travelling in Munich, Germany, and went to a restaurant called The Dalmatiner, run by a pair of brothers from Yugoslavia. They had such a wonderful tomato salad that I insisted we go back before we left and special ordered a plate-ful as my main meal. The brothers had to come out of the kitchen to meet “the crazy American who wanted tomato salad as a main course!”
I have never been able to create anything like it. Anyone know what might have been in it? (It had like a vinegar dressing, but with many different added ingrediants...)
hh
Thanks for the replies.
That sounds really good! (And fattening!)
Fresh sliced tomatoes with a hefty dash of “Slap Ya Mama” cajun seasoning is exceptional.
Another new discovery is a couple of products called “Baconaise” (bacon flavored mayo) and Bacon flavored salt. Not tried it yet with fresh tomatoes as it is a relatively new product. But I bet it can be almost as good as a BLT without the strips of bacon.
Can’t wait. Should have some about one more week.
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