Fried Green Tomato

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Irabbit
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Fried Green Tomato

Post by Irabbit » August 14th, 2010, 9:59 pm

Give this a try- seems to be what I remember - no recipe ever used, except ditch the olive oil and use bacon grease or vegetable oil - 3 Tbsp seems too little. Also keep the slices down to around 1/4". Cast iron black skillet is the best.

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proteus459
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Re: Fried Green Tomato

Post by proteus459 » August 16th, 2010, 7:33 am

I am quite the fan of southern fried green tomatoes.

I prefer my tomato slices to be rather thick... 3/8" of more. I have find only a few tablespoons of oil to be adequate if the tomatoes are fried in an iron skillet. I do prefer light olive oil to bacon grease because it does not burn as readily. I also enjoy a bit of cayenne pepper in the flour or Louisiana Hot Sauce in the egg wash. For a change I occasionally add some Bangkok seasoning, Old Bay seasoning or smoked Spanish paprika, some variation of Punjabi masala or a Tandoori seasoning to the flour and I have a shelf full of spice blends I have not yet tried.

trpted

Re: Fried Green Tomato

Post by trpted » August 16th, 2010, 2:11 pm

I enjoyed that movie. 8-)

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wd
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Re: Fried Green Tomato

Post by wd » August 22nd, 2010, 11:42 am

for those who like fried green tomatoes and ripe ones you can grow both at the same time by planting confused tomato seeds LOL
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