Serious Eats - seriouseats.com

I know folks who prefer the cheeseburger because it tastes better than the double cheeseburger.

I have to say the McDouble works for me because the one slice of cheese allows for the meat flavor to come through more than on the double cheeseburger.

I know this is off the subject, but the new Angus Mushroom & Swiss is good!

Hilarious.
I just happen to be eating a McD's Cheeseburger right now! I missed lunch and had the hubby bring me one, well actually two, to work.
Tastes pretty good when you're really hungry!

Green tomatoes make a nice gratin. Layer them in a shallow casserole, sprinkling with fresh herbs, garlic, etc. and a drizzle of olive oil, then top with breadcrumbs that you've seasoned and tossed with melted butter. Bake until brown on top and tender. I think Shelia Lukins did a version of this (USA Cookbook most likely) in which she added crumbled bacon to the top during the last few minutes of cooking.

I found a recipe for green tomato mincemeat ( no meat ) that freezes well, no need to can. I love to can, but am full timing it in a travel trailer so that was more involved than I wanted to be. I filled little pastry tarts with it and had it last Christmas. Wasn't crazy about it, recipe was a little too spicy and vinegary. The amounts called for are small. I'm thinking if it was canned the flavors would mellow properly. So I stirred in a jar of apricot jam into the remainder and used it as chutney. It was great. Online are all sorts of recipes for green tomato pickles, jams and chutneys. Don't waste those green tomatoes!
OLD FASHIONED GREEN TOMATO MINCEMEAT

• 3 quarts chopped green tomatoes
• 1 1/2 quarts peeled, chopped tart apples
• 2 cups raisins
• 1 cup currants
• 1/2 cup diced candied citron, lemon or orange peel
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1 1/2 to 2 teaspoons salt
• 3 cups brown sugar, firmly packed
• 3/4 cup Vinegar
• 1/4 cup lemon juice
Preparation:
Combine all ingredients in a large heavy pan. (Omit cloves if you plan to freeze mincemeat.) Cook mixture slowly until it is tender and thick, about 1 hour or more. Stir frequently to prevent sticking. To can, pour boiling mixture into hot, sterile jars, leaving 1/2-inch headspace; seal promptly. Process in a boiling water bath for 20 minutes. Store in a cool dry place.
To freeze, pack cold mincemeat into freezer jars or containers, leaving about an inch headspace for expansion. Seal and freeze promptly.
Makes about 5 to 6 quarts of green tomato mincemeat.

@cassandra. I actually searched seriouseats before I posted my question - nothing like that wonderful discussion came up. thanks for the link.

These are all great ideas. I don't know much about chutneys etc but today's Bittman column gives ideas for relishes etc and I am thinking that the green tomato-something that I end up with will be part of our thanksgiving.

I've never done canning, looks like its time to learn.

@db -- ha -- yeah, that would be kind of weird. I meant to say stems.

@Cassaendra
Do you have any idea how the pickled tomatoes are done?
I love to get them at the deli, but have no idea how to go about brining them.

loving the marmalade idea!

treat them like tomatillos and make salsa verde:

roast 5 or 6 in a 400 degree oven along with a couple jalapenos, a (cubed) white onion and several cloves or six of garlic. Toss them all in a blender with lime, a large bunch of cilantro (roots included), salt and a dash of sugar.

Pumpkin pie brulee

Pumpkin pie brulee

It has to be the perfect mashed potatoes.

The Pumkin Pie Brulee and Silver Palate's Corn Bread-Sausage Stuffing With Apples.

I think the Maple-Walnut Cornbread sounds delicious!

Thanks for the giveaway!