Frozen breaded pickles & green tomatoes

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BR
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2012/04/21 09:22:24 (permalink)

Frozen breaded pickles & green tomatoes

Anyone have a good source for frozen pre-breaded pickles and green tomatoes. I'm adding a fry trailer to my vending operation and am having trouble finding these items.
#1

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    6star
    Filet Mignon
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    Re:Frozen breaded pickles & green tomatoes 2012/04/21 10:00:26 (permalink)
    #2
    6star
    Filet Mignon
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    Re:Frozen breaded pickles & green tomatoes 2012/04/21 10:09:48 (permalink)
    Pictsweet makes a 20 oz. bag of frozen breaded green tomatoes:
    http://www.pictsweet.com/our-products/tomatoes-breaded-green
    #3
    BR
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    Re:Frozen breaded pickles & green tomatoes 2012/04/21 21:53:48 (permalink)
    Thanks for the heads up... I think Fred's Spicy Pickle Chips are the pickles I'm looking for. I'm still looking for tomatoes... I just saw the Pictsweet brand but not sure if I can get them through a wholesaler or not. I'll check into it. Thanks again!
    #4
    "Chew Dat"
    Junior Burger
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    Re:Frozen breaded pickles & green tomatoes 2012/04/25 12:19:03 (permalink)
    Just buy a 5 gal bucket of KOSHER pickle slices. Take flour and a little cayenne, dont drain pickles much, keep em wet. Toss em in the flour, hold basket over trash(this is very important) give it a ligt skake and fry. It takes like 15 seconds to do, you will have more flour coverage than the frozen ones and you will save a whole lot of money. Plus anytime you say "HAND BREADED" people get happy. The tomatos, us the same flour to coat it, then plain milk, then flour. Freakin childsplay and unmatched taste. Really? You were thinkin frozen?
    #5
    BR
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    Re:Frozen breaded pickles & green tomatoes 2012/04/25 18:50:48 (permalink)
    Well... yes actually. I don't have any experience in a fry trailer so I will be learning on the fly. Someone like yourself to give me a few pointers is MUCH appreciated. I have a shaved ice trailer and my SIL has a very successful BBQ Trailer so I'm not a complete vending novice. I do have a couple questions for you. Why Kosher slices instead of hamburger dill?  Also I figured green tomatoes would be easier to find frozen. Is that not the case.
    #6
    "Chew Dat"
    Junior Burger
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    Re:Frozen breaded pickles & green tomatoes 2012/04/25 21:05:21 (permalink)
    They are more crisp so they fry up better and seem to have the right salt, hence only adding cayenne to the flour. Try jar jalp slices too, bomb! And All tomatos end up red when ripe, they all where born green, u shoul be able to buy them from a fruit stand. I wonder if people would digg fried tomatillos? Hmm. And yea ask what u need bro, anytime.
    #7
    BR
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    Re:Frozen breaded pickles & green tomatoes 2012/04/25 21:16:39 (permalink)
    Thanks... I've thought about the tomatillo's also...just never tried them. I bet they will work fine... maybe even have a little more tang. They are certainly more readily available. I've had deep fried jalapenos but not battered... just plain. Locally they are fried with french fries and onions and called Spanish Fries. They lose most of their heat when sliced and fried plain however. Not really sure if they are canned or fresh but I'm guessing they are fresh.
    #8
    CCinNJ
    Sirloin
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    Re:Frozen breaded pickles & green tomatoes 2012/04/25 21:27:38 (permalink)
    If you are breading them...make sure you refrigerate them for at least 30 minutes before frying so the breading sets and stays.
    Bread em... refrigerate em... fry
    post edited by CCinNJ - 2012/04/25 21:38:06
    #9
    "Chew Dat"
    Junior Burger
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    Re:Frozen breaded pickles & green tomatoes 2012/04/25 21:54:07 (permalink)
    Nah, dont do that. Bread then shake over trash then fry, trust me. I been cookin them for 25 years, we cajun baaabay. Now if you fryin chicken then yea gota let them set. You dont want heavy bread on a pickle.
    #10
    CCinNJ
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    Re:Frozen breaded pickles & green tomatoes 2012/04/25 21:58:13 (permalink)
    What are you breading with?
    Flour not cornmeal? 
     
    Is that Southern?
    post edited by CCinNJ - 2012/04/25 22:08:29
    #11
    "Chew Dat"
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    Re:Frozen breaded pickles & green tomatoes 2012/04/26 11:54:43 (permalink)
    Yes flour, and yes southern. Even when we bread things with cornmeal we still add flour buddy. But you dont fry chicken wth cornmeal, or pickles for that matter. Hooters had a pretty decent fried pickle and use the same flour as the chicken.
    #12
    CCinNJ
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    Re:Frozen breaded pickles & green tomatoes 2012/04/26 12:24:11 (permalink)
    Well Bro... If you were to use cornmeal and flour it should be set.

    If just flour...why not batter them?

    Pickles & tomatoes have a high water content.

    You just dust them with flour...correct?
    post edited by CCinNJ - 2012/04/26 13:02:44
    #13
    "Chew Dat"
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    Re:Frozen breaded pickles & green tomatoes 2012/04/26 14:03:48 (permalink)
    Look man, I was just tryin to help this guy out. I am real familar with this, they are family staples here on the gulf coast. Just try it or stop questioning it. Now, you dont use cornmeal BECAUSE OF THE WATER, you want it to cook out as much as it can before golden. Just take pickles straight out of the brine and toss with flour, who said dust. They will coat nice. The tomatos, dry, wet, dry, flour milk flour and you are good, give a shake and then drop in the drink. Dont shake basket for 2 minutes. Let them cook
    #14
    CCinNJ
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    Re:Frozen breaded pickles & green tomatoes 2012/04/26 16:12:56 (permalink)
    What type of oil do you use...at what temperature?
    #15
    chefbuba
    Double Chili Cheeseburger
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    Re:Frozen breaded pickles & green tomatoes 2012/04/26 16:30:39 (permalink)
    Well......seems that chew day might know what he is talking about ....I j7st tried his method and guess what?
    #16
    CCinNJ
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    Re:Frozen breaded pickles & green tomatoes 2012/04/26 16:35:12 (permalink)
    I will guess! They were good!
    #17
    BR
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    Re:Frozen breaded pickles & green tomatoes 2012/04/26 19:06:48 (permalink)
    Wow... this is better than I had hoped for. Thanks for the info CD. I'd like to know a little more about the oil used as well. How often do you change it? How do you filter it? Do you have a special lid made so you can travel with hot oil? etc... If there is a book about deep frying I'll buy it. LOL
    #18
    "Chew Dat"
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    Re:Frozen breaded pickles & green tomatoes 2012/04/26 22:22:30 (permalink)
    Creamy shortning, sams club. Filter after every shift u run. The reason for shaking over the trash is to keep the excess from building up at the bottom and burning up your oil. Salt, water etc breaks yoir oil down also. Just get some filters from the rest.supply store, cone shaped to fit in a china cap. ( cone shaped collander. I store mine back in the container it came from, last thing before cleaning the floors. After filtering through cap into a stockpot it will cool enough. I can use $30 of oil for 3 weeks this way. Some restaraunts use a oil stabelizer powder before filtering too. Make a sauce for the pickles and toms. Google remolade. Or just mix mayo garlic paprica onion powder and black pepper and let it sit a few hours. Phenominal. Remember that cooking is like raisng kids, they grow by themselves, you just help them along and keep em safe. Make sure they dont burn theyselves. Food cooks itself, just handel it with care and give it the room to do its thang baby. I got you tho, holler if you need somethin. Oh my bad, 350degrees, pretty standard. Use the same temp for pretty much anything i can think of. Chicken strips same as pickles too are bomb. I take milk and a lil vinegar to make my buttermilk for chicken, after 5 mins it thickens up season wit lawrys add the cut chicken and flour it like pickles and yes let that set for 5 mins if you can. I keep a pan of flour in my cold well with chicken in the flour so it will set. Keep a few orders ahead breaded, 4 mins to fry. Save yu boucous money makin your own food, AND BRAG TO THAT FACT!
    post edited by "Chew Dat" - 2012/04/26 22:38:56
    #19
    BR
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    Re:Frozen breaded pickles & green tomatoes 2012/04/27 16:09:34 (permalink)
    Thanks again for the info CD! I'm sure I'll have more questions.
    #20
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