RickTNRebel Recipe Reviews (Pg. 1) - Allrecipes.com (16761660)

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Best Fried Green Tomatoes

Reviewed: Jul. 13, 2010
Salt the slices and rack them to drip on paper towel (or lay on paper towel) to remove some of the moisture and bitterness. Allow a pelicle to form before coating with the egg. Then dredge and recoat with breading mixture. These can be preped and frozen on cookie sheets, bagged up and fried from the freezer which gives the best sealed breading of all!
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Southern Fried Green Tomatoes

Reviewed: Jul. 13, 2010
You have to start with the right tomato. Saucing or juicing tomatoes just do not fry, bake or stew well. You need fleshy, meaty tomatoes- not the ones filled with seed pockets and juice. Don't expect supermarket tomatoes to fry well. They've probably been frozen and will be mealy. Get your green toms from your garden or a farmer and view the cut open flesh."Big Boy" and "Beefsteak" are two types that fry well when green. I salt the slices to drain off some of the moisture and bitterness before I bread or batter them. Some folks like the acidity and use buttermilk to increase it. Fried green toms are considered a southern "curiosity" but it's really just a variation on the centuries old fried eggplant and tastes almost identical (Try a few sprinkles of basil, oregano and Parmesean cheese on the toms!). I fry my green toms in olive oil (not EVOO) and/or other oil blends, depending on the flavor I want. Traditionally in the south, bacon grease or lard would've been used to fry 'em in, and I sometimes go with tradition. I find Olive oil, garlic and Toms are "naturals" together. Buy when the price is low and freeze them. They can be preped, breaded and frozen on sheet pans or waxed paper, then bagged and fried from the freezer, just like eggplant or Okra...try green tomato "chips" from your dehydrator!
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Creamed Chipped Beef On Toast

Reviewed: Apr. 16, 2011
Great recipe! I used beef broth and condensed milk and added black pepper. I've always loved this "SOS" with any sort of beef, especially left-over roast beef. In the Marines, we called it "SOS" too, but it meant "s**t on a shingle". It was always on the breakfast menu at the chow hall! I do like the idea of having it with beer...never tried that. I've had oysters and beer for breakfast before down in "nawleans"! "Beer...it's not just for breakfast anymore!"
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Classic Restaurant Caesar Salad

Reviewed: Jan. 10, 2015
I can't imagine a ceasar salad without fresh, course ground black pepper! I also worked at a fancy restaurant and we back waiters always assembled the salad at the table-and theatrics COUNTED! Kitchen prep was crushing garlic cloves and steeping them in EVOO for at least an hour and mixing anchovy paste with the juice of fresh lemons- this makes the anchovies taste more "nutty" and less "fishy" and the salt in the paste takes the acidic "edge" off of the lemon. We washed and seperated the romaine leaves and let them dry completely. The croutons were buttered and sprinkled with an italian spice blend and were always oven fresh and hot at assembly. We always began our presentation by rubbing the entire inside of the WOODEN bowl with a split clove of garlic. We then added the oil/garlic to the bowl, broke and seperated an egg yolk (discard the sac) into the oil. We then gently placed the lemon juice/anchovy in the bowl (beside the oil, being careful not to blend the two) and broke another egg yolk into it , whisking it. The romaine was then torn into the bowl and the whole lightly tossed, trying hard to maintain flavor seperation. Then we added finely crumbled bleu cheese and hot croutons and the salad was tossed once more, immediately plated and served with us grating the parmesan and grinding the pepper for the diner(s). We NEVER added salt to this salad. A dry white wine was usually served with this salad, but a rose' goes well with it also!
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