What is recipe for ‘tom-tom’
(Consumer Q’s is prepared by the Georgia Department of Agriculture, Gary W. Black, Commissioner.)
Q: My wife is trying to find a recipe for “tom-tom,” a condiment her grandmother made. It sounds similar to “chow-chow,” but my wife says that tom-tom has a vinegar-spice flavor while chow-chow has a sweeter flavor. She recalls it containing red peppers, onions, pears (or apples), cabbage, vinegar and salt. She does not believe it contained tomatoes. Her grandmother lived near Canton in Cherokee County most of her life. Does anyone know this product or have a recipe?
A: We have not been able to find a recipe for what you are describing in our cookbooks, on the internet or from asking around. If anyone is familiar with tom-tom, please send us the recipe or information about it to: Georgia Department of Agriculture, Arty Schronce-Room 128, 19 Martin Luther King, Jr. Drive, Atlanta, 30334 or via e-mail at email@example.com .
The holidays are a good time to share and discuss recipes with family members, especially the older members of your family. Old recipes are not just instructions for preparing food; they are pieces of our history! Let’s work to preserve them. Take the time to ask, record and even stand alongside during preparation to learn. You may not consider yourself much of a cook, but one day you may take a greater interest in cooking and have more time to do it. Also, your children may have a greater interest than you and will appreciate having a recipe handed down from their grandparents or great-grandparents.
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Q: Do we grow Fraser firs in Georgia?
A: There are a few farms that grow Fraser (sometimes misspelled Frasier) firs but most of them sold in the state are from points north. The Fraser fir (Abies fraseri) is native to the mountains of North Carolina, Tennessee and Virginia. Because it cannot handle hot temperatures, it cannot be grown in some parts of Georgia. In those areas, Georgia Christmas tree farmers grow red cedar, Leyland cypress, Virginia pine, deodar cedar, Arizona cypress and other conifers.
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Q: Can double-yolk eggs be used the same as regular eggs?
In most baking recipes, double-yolk eggs can be used on a one-for-one basis for regular eggs. You may find that your cakes will be richer than those made with regular eggs. If the two yolks look very large and you are afraid they will upset the yolk-albumen ratio in your recipe, then set the double yolker aside and use it for scrambling, frying or making an omelet.
The release of more than one yolk at a time is due to a glitch in the egg-laying cycle and is more common in young hens. As the hens get older, they tend to settle into laying single-yolk eggs. Double yolks are also more common in meat-type strains of hens versus egg-type hens. Genetics may also be a factor involved with some hens naturally producing a higher percentage of double-yolk eggs than others.
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(If you have questions about services or products regulated by the Georgia Department of Agriculture, write Arty Schronce (firstname.lastname@example.org) or visit the department’s website at www.agr.georgia.gov .)