Welcome to the Food Forum

[Wise Young]

By popular request, this forum is for discussion of food. Kaprikorn1 and Marmalady were kind enough to agree to be moderators.

[marco25]

Great idea! Congratulations Kap ... u da man!

Would Marm or Kap move the BBQ in Beaumont thread here please?

Oh boy! This is going to be fun. http://sci.rutgers.edu/forum/images/smilies/biggrin.gif

[Wise Young]

martha2, great idea. I just copied the topic over. Wise.

[marmalady]

Hi, all - welcome to the drool, smack your lips, roll your eyes and say yummmm forum!

Here's the place to post recipes, ask cooking questions, get tips on what works for you in the kitchen, and ask those nutrition questions that we'll do our best to research for you!

With Kap's help, we can look for and find topics that already apply here, and move them over.

Bon appetit!
Mangia!
Please, to the table come!

Jackie

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Tough times don't last - tough people do.

[duramater]

Marm??

Tell me how to do that pork loin again?
YUMMMMMMM

Mary

[~Patrick~]

I am an amature chef. I made a three layer triple chocolate cake wednesday for my wifes birthday. Low cal and low fat, only 3500 calories a piece....

[vic]

Wouw I am getting that "just for fun hungry" feeling allready. Wise I have to say, it was about time :-), i knew you could do it http://sci.rutgers.edu/forum/images/smilies/smile.gif

[bigbob]

This one is real easy, but its out of season. When the New Jersey Tomatos are in the local farm stand I buy a basket of the over ripes. I cut them in half and then rub olive oil all around them. I stuff each half with a basil leaf and clove of garlic. I then place the tomatos in a baking pan face up, and put it into a hot oven. After about an hour the tomatos start to brown. I take a big spoon and squash them and then pour it over my favorite pasta.

[Wise Young]

vic, you are food queen, still. Wise.

[marmalady]

Mary, look here for the roast pork recipe:Roast pork with fennel and fresh herbs (http://carecure.org/forum/showpost.php?p=247031)

Pat - !! You been hidin' that light under a bushel? How bout a recipe for the cake?!

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Tough times don't last - tough people do.

[JimmyMack]

Congrats Marm and Kap.
JimmyMack

[marmalady]

Thank you, JimmyMack - Now how 'bout that chili recipe? http://sci.rutgers.edu/forum/images/smilies/smile.gif

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Tough times don't last - tough people do.

[dpenny666]

does anyone know what kin dof tomatos are known as (jersey tomatos)

[Wise Young]

Originally posted by dpenny666:

does anyone know what kin dof tomatos are known as (jersey tomatos)

New Jersey is of course the Garden State and its tomatoes are among the best in the country. According to the New Jersey Department of Agriculture, New Jersey farmers harvested nearly 76 million pounds of tomatoes on 3,300 acres in 2002 (Source (http://www.state.nj.us/agriculture/news/p30723a.htm)). Not so long ago, New Jersey tomatoes were considered to have less shelf life and uniformity that other tomatoes. In fact, 14% of retail supermarkets did not carry New Jersey tomatoes and only 21% of tomatoes sold in retail stores in the state were grown in New Jersey (Source (http://www.actahort.org/books/391/391_17.htm)). The term Jersey Tomatoes also became an underground word for rotten New Jersey politicians and gangsters.

Tomatoes are notoriously hard to get to market. One practice that started in other states is to pick tomatoes while they are green and hard on the vine and then artificially ripened and waxed to preserve their appearance. These tomatoes, according to at least one connoisseur (http://www.sicklesmarket.com/Newsletter/Archives/FN_166_July29_2002.htm), are no good and the best tomatoes are vine-ripened and eaten on time. The best Jersey tomatoes are in farm markets in the state. In contrast, 90% of the tomatoes that you see in the supermarkets are from California (Source (http://www.globalgourmet.com/food/egg/egg0896/comtomat.html)).

The term "jersey tomato" does not refer to a specific type of tomato but rather to tomatoes grown in New Jersey. There have been various claims by people that there is a special taste to New Jersey tomatoes. If there is such a thing as a Jersey tomato today, it might be referring to the Jersey Tomato developed at Rutgers University (http://www.rce.rutgers.edu/tomato/foodindustry/). It is a "slicer" with a "juicy" flavor (Source (http://www.whyy.org/91FM/ybyg/jerseytomato.html)).

In my own experience (and I was not a big tomato fan until November introduced me to fried green tomatoes), the best Jersey tomatoes are medium sized, darker red, and very tasty. They must be eaten as soon as they are sliced. They are seasonal (summer) and any tomatoes that you find in the winter months were almost certainly shipped from distant climes and/or picked green and artificially ripened. Freshness is key. And apparently, in the past 10 years, new growing methods have really improved the quality and appearance of the tomatoes in New Jersey (Source (http://www.vegetablegrowersnews.com/pages/2000/issue00_09/00_09_better_tomato.html)).

Some places in New Jersey are proud of their tomatoes. For example, in Berlin, New Jersey, they offer the Jersey Corn-on-the-cob & Jersey tomato challenge! (http://www.fun-places-to-fly.com/display.asp?ID=336) where they will give to airplane flyers who go to Berlin in Camden County one dozen fresh Jersey corn and 2 pounds of Jersey tomatoes with each fillup of airplane fuel during summer months. They will give you a free lunch if you don't agree that the corn and tomatoes are the best that you have ever eaten.

[This message was edited by Wise Young on 04-28-05 at 08:01 AM.]