Challis.....RE: This and That

[Guest guest]

Hi

Challis,…….yummy!! The recipe for the FGT sounds good! J I wonder if I can grill them on my new grill?

Yes,

I was shocked that my weather was so hot. I guess we hit some kind of record,

and I hope it isn’t any indication of what our summer will be this year! Today

was cooler, and by the weekend we’re suppose to get rain. If that happens

then the humidity will soar. UGH! L

Thanks

again,

Hugs,

Jackie J

From: MSersLife [mailto:MSersLife ] On Behalf Of Smyelin groovy

Sent: Tuesday, May 16, 2006 10:37 AM

To: MSersLife

Subject: Re: This and

That

Aw, Jackie, I'm sorry you're

sick! And on top of it to have to deal with that heat. It was

hotter where you are than where I am and I'm in AZ. Yeah, *I* know that

doesn't have to mean anything, but most people would be shocked. LOL

I hope today is far cooler.

As for Fried Green Tomatoes... I can be one to pipe in. lol

Though I'm not sure if I'm remembering how I do it. I've been trying to

remember since I read your email a bit ago and I think I might have

it. If not, it's how I fry fish. Or something else entirely.

Or bit of many things I do. LMHO

BTW, when I do this stuff, I " wear " a wet hand towel around

my neck, cuz it's yet another hot chore. lol

My Mom taught me to make FGT last summer. Now, I'm sure I forgot

how she did it and just went on to wing it. LOL So, she'll be one

of the others who can tell you their way, too.

For me... I slice the tomatoes, not too thin and not too thick.

Maybe a 1/4 inch for us? (I use the ends, too... never waste!

lol). Once sliced, I have my three pie plates with their dippers.

First would be plain old flour, tapping off any excess flour. Then into a

liquid. I'm pretty sure that's a mix of milk and eggs. I doubt just

eggs. Maybe even buttermilk, but I think I only do that with chicken and

chicken fried steak. LOL Then to the mix of seasoned flour and

cornmeal (about an even mix of flour and cornmeal). (I set them on a

platter while I get a pan-full ready, and sprinkle a tad bit of cornmeal on the

platter to help keep stickies from being a problem). Then to the hot

grease. They turn a nice brown when done and it seems they float.

From there they " drain " . Anytime I fry something, I

have a plate or cookie sheet, with paper towels, then a cooling rack over the

top. It allows the crispies to set, not letting it get all soggy and

bleh. <gg>

That's how I think I do it. LOLOL Sometimes I like a bit of

lemon juice or maybe vinegar with mine. Sometimes.

Challis

[Guest guest]

Lol….yes,

I guess they would be! ;-) ….lol,

it took me awhile to figure GGT out! ha, ha,…. J

I

can take a dry heat as opposed to a humid heat, and even when the temps drop if

they are still humid, it causes me all kinds of problems. Even if the temp is

in the 60’s or 70’s, the humidity is the clincher for me. When I was

younger and didn’t have MS, I never could go into a sauna. When I lived

in Miami, it

took several weeks to get use to their weather. I was 19 then, and not too many

things bothered me.

I

think the perfect weather for me is low humidity, between 73-80, high pressure.

Know any place like that year round? J

Smiles,

Jackie J

From: MSersLife [mailto:MSersLife ] On Behalf Of Smyelin groovy

Sent: Wednesday, May 17, 2006 1:29 PM

To: MSersLife

Subject: Re: Challis.....RE:

This and That

Hi Jackie...

If you try them on your new grill, they'd be GGT. )~

I had a Forman Grill a few years ago. A big'un. I

liked it while I had it! )

So, once your heat is supposed to improve, you'll get more

humidity? I suppose it's better to have one not both? Sure would be

nice if you had niether!

Challis

Jackie Hanan

wrote:

Hi Challis,…….yummy!! The recipe for

the FGT sounds good! J I wonder if I can grill them on my new grill?

Yes, I was shocked that my weather was so hot. I

guess we hit some kind of record, and I hope it isn’t any indication of

what our summer will be this year! Today was cooler, and by the weekend

we’re suppose to get rain. If that happens then the humidity will soar.

UGH! L

Thanks again,

Hugs, Jackie J

From: MSersLife [mailto:MSersLife ] On Behalf Of Smyelin groovy

Sent: Tuesday, May 16, 2006

10:37 AM

To: MSersLife

Subject: Re: This and

That

Aw, Jackie, I'm sorry you're sick!

And on top of it to have to deal with that heat. It was hotter where you

are than where I am and I'm in AZ. Yeah, *I* know that doesn't have to

mean anything, but most people would be shocked. LOL

I hope today is far cooler.

As for Fried Green

Tomatoes... I can be one to pipe in. lol Though I'm not sure if I'm

remembering how I do it. I've been trying to remember since I

read your email a bit ago and I think I might have it. If not,

it's how I fry fish. Or something else entirely. Or bit of many

things I do. LMHO

BTW, when I do this

stuff, I " wear " a wet hand towel around my neck, cuz it's yet another

hot chore. lol

My Mom taught me to make

FGT last summer. Now, I'm sure I forgot how she did it and just went on

to wing it. LOL So, she'll be one of the others who can tell you

their way, too.

For me... I slice the

tomatoes, not too thin and not too thick. Maybe a 1/4 inch for us?

(I use the ends, too... never waste! lol). Once sliced, I have my

three pie plates with their dippers. First would be plain old flour,

tapping off any excess flour. Then into a liquid. I'm pretty sure

that's a mix of milk and eggs. I doubt just eggs. Maybe even buttermilk,

but I think I only do that with chicken and chicken fried steak.

LOL Then to the mix of seasoned flour and cornmeal (about an even mix of

flour and cornmeal). (I set them on a platter while I get a pan-full

ready, and sprinkle a tad bit of cornmeal on the platter to help keep stickies

from being a problem). Then to the hot grease. They turn a nice

brown when done and it seems they float.

From there they

" drain " . Anytime I fry something, I have a plate or cookie

sheet, with paper towels, then a cooling rack over the top. It allows the

crispies to set, not letting it get all soggy and bleh. <gg>

That's how I think I do

it. LOLOL Sometimes I like a bit of lemon juice or maybe vinegar

with mine. Sometimes.

Challis

[Guest guest]

No, but I wish I did! LOL I hear San Diego is "the perfect place to be". I wouldn't know. LOL Challis Jackie Hanan wrote: Lol….yes, I guess they would be! ;-) ….lol, it took me awhile to figure GGT out! ha, ha,….

J I can take a dry heat as opposed to a humid heat, and even when the temps drop if they are still humid, it causes me all kinds of problems. Even if the temp is in the 60’s or 70’s, the humidity is the clincher for me. When I was younger and didn’t have MS, I never could go into a sauna. When I lived in Miami, it took several weeks to get use

to their weather. I was 19 then, and not too many things bothered me. I think the perfect weather for me is low humidity, between 73-80, high pressure. Know any place like that year round? J Smiles, Jackie J From: MSersLife [mailto:MSersLife ] On Behalf Of Smyelin groovySent: Wednesday, May 17, 2006 1:29 PMTo: MSersLife Subject: Re: Challis.....RE: This and That Hi Jackie... If you try them on your new grill, they'd be GGT. )~ I had a Forman Grill a few years ago. A big'un. I liked it while I had it! ) So, once your heat is supposed to improve, you'll get more humidity? I suppose it's better to have one not both? Sure would be nice if you had niether! Challis Jackie Hanan wrote: Hi Challis,…….yummy!! The recipe for the FGT sounds good! J I wonder if I can grill them on my new grill? Yes, I was shocked that my weather was so hot. I guess we hit some kind of record, and I hope it isn’t any indication of what our summer will be this year! Today was cooler, and by the weekend we’re suppose to get rain. If that happens then the humidity will soar. UGH! L Thanks again, Hugs, Jackie J From: MSersLife [mailto:MSersLife ] On Behalf Of Smyelin groovySent: Tuesday, May 16, 2006 10:37 AMTo: MSersLife Subject: Re: This and That Aw, Jackie, I'm sorry you're sick! And on top of it to have to deal with that heat. It was hotter where you are than where I am and I'm in AZ. Yeah, *I* know that doesn't have to mean anything, but most people would be shocked. LOL I hope today is far cooler. As for Fried Green Tomatoes... I can be one to pipe in. lol Though I'm not sure if I'm remembering how I do it. I've been trying to remember since I read your email a bit ago and I think I might have it. If not, it's how I fry fish. Or something else entirely. Or bit of many things I do. LMHO BTW, when I do this stuff, I "wear" a wet hand towel around my neck, cuz it's yet another hot chore. lol My Mom taught me to make FGT last summer. Now, I'm sure I forgot how she did it and just went on to wing it. LOL So, she'll be one of the others who can tell you their way, too. For me... I slice the tomatoes, not too thin and not too thick. Maybe a 1/4 inch for us? (I use the ends, too... never waste! lol). Once sliced, I have my three pie plates with their dippers. First would be plain old flour, tapping off any excess flour. Then into a liquid. I'm pretty sure that's a mix of milk and eggs. I doubt just eggs. Maybe even buttermilk, but I think I only do that with chicken and chicken fried steak. LOL Then to the mix of seasoned flour and cornmeal (about an even mix of flour and cornmeal). (I set them on a platter while I get a pan-full ready, and sprinkle a tad bit of cornmeal on the platter to help keep stickies from being a

problem). Then to the hot grease. They turn a nice brown when done and it seems they float. From there they "drain". Anytime I fry something, I have a plate or cookie sheet, with paper towels, then a cooling rack over the top. It allows the crispies to set, not letting it get all soggy and bleh. <gg> That's how I think I do it. LOLOL Sometimes I like a bit of lemon juice or maybe vinegar with mine. Sometimes. Challis

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