Those little green tomatoes with the husks could certainly be fried green tomatoes, but not the kind that are famous in the South.
Found in baskets in the "interesting and more expensive" section of the produce department, tomatillos are native to Mexico, where they are known as tomate verde or tomate de fresadilla. They are members of the tomato family, but despite their similar appearance when cut open, they taste different. They are quite sour and are normally eaten cooked, except in salsa verde or other fresh versions in which they are processed, smoothed or cut into tiny pieces.
The papery husk that envelops a tomatillo should be peeled off before using the flesh. The husk leaves a sticky residue that can be washed off easily. Avoid buying sticky tomatillos; that indicates the protective husks have been taken off and the fruit is not fresh. (Yes, it's a fruit, though we eat it like a vegetable.)
Besides adding them to salsas and guacamole, tomatillos can be roasted with vegetables for a side dish or added to the melange of items sauteed for fajitas.
this web site cooks
butter.wilsons.org/
We just knew you were thinking about the ancient, revered and rapidly dying art form of Tibetan butter sculpture. The sculptures are usually made of yak butter and may last days or, occasionally, years.
Our host is a woman who learned the ropes from a monk in a monastery in Boudha, Nepal, in the spring of 2000. She observed towering examples on altars and in homes in Nepal and Tibet, and she photographed many of them. The site includes instructions on how to sculpt butter.
cooking class
Rather than throwing away extra pancake or waffle batter, use it all. Set remaining pancakes or waffles aside to cool completely, then wrap them individually, first in parchment or wax paper, then in plastic wrap, and freeze for up to four weeks. To reheat, thaw slightly on the counter and pop them into the toaster or toaster oven.
what you think
Curious about your fellow food and wine connoisseurs' secret tricks, habits and desires? Americans told all in a Food & Wine magazine poll. Here are a few questions and answers:
Which food is better than sex?
Chocolate mousse: 54 percent
Bacon-topped burger: 19 percent
1985 Chateau Haut Brion: 16 percent
Perfectly ripe plum: 11 percent
Favorite time-saving gadget?
Pressure cooker: 38 percent
Food processor: 30 percent
Crock pot: 24 percent
Microwave: 8 percent
How often do you entertain friends for dinner?
At least once a month: 41 percent
Once a year: 26 percent
Never: 12 percent
freeze wrap
To keep plastic wrap from sticking to itself, store it in the freezer or refrigerator. - From 1,001 Secrets of Great Cooks by Jean Anderson (Berkeley, 1995)
alton brown in town
Food Network food scientist Alton Brown (Good Eats) will be at Tryone Square Mall in St. Petersburg on Sunday as part of Simon Super Chefs Live! Brown will be joined by chefs Jeannie Pierola (Bern's Steak House and SideBern's, Tampa), Malin Parker (Epicurean Life, Sarasota) and Eric Webber (Eric's New World Bistro, Palm Harbor) for a day of cooking demonstrations. Brown will speak at 1:30, 3 and 4:30 p.m., and will sign autographs immediately after. Pierola will demonstrate a recipe at 12:40 p.m., and Parker and Webber will compete in a cookoff at 5:05 p.m. The event is free and will be held in front of JCPenney and Burdines-Macy's. Nonperishable food will be collected to benefit America's Second Harvest.
constant comment
"Why does Sea World have a seafood restaurant? I'm halfway through my fishburger and I realize, "Oh my God . . . I could be eating a slow learner!' " - comedian Lynda Montgomery
how old are you now?
One of the sweetest books to cross our desks recently is Kathryn Kleinman's Birthday Cakes (Chronicle Books, $24.95). Lots of great pictures of cakes that look as if you might actually be able to make them. We are especially tempted by the Magic Spice Cake with Penuche Frosting because the photo shows it decorated but still in the 9- by 13-inch pan. You may never buy store-bought again. Well, maybe at least not for the next birthday.
- Compiled by Janet K. Keeler from staff and wire reports
