Fried green tomatoes

"hlmw" <[email hidden]> wrote in message news:WdVXh.5004$_G.122@edtnps89...

Quoted message said:

Have just watched the movie Fried Green Tomatoes. Just a minute while I
wipe away a couple of tears.
How did they cook those tomatoes in Alabama? They seemed to be quite crisp
like a cookie. Did they have a coating of some kind? Or do they still
have?

flour, salt, and pepper. Sprinkle them with sugar while still hot.

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"hlmw" <[email hidden]> wrote in message
news:WdVXh.5004$_G.122@edtnps89...

Quoted message said:

Have just watched the movie Fried Green Tomatoes. Just a minute while I
wipe away a couple of tears.
How did they cook those tomatoes in Alabama? They seemed to be quite
crisp like a cookie. Did they have a coating of some kind? Or do they
still have?

flour, salt, and pepper. Sprinkle them with sugar while still hot.

Sugar does not belong on fried green tomatoes.

I don't now how they cook them in Alabama. In Kentucky, my Mama used corn
meal rather than flour. A good tomato helps. My home grown seem to have
more flavor than most gas ripened store bought.

I've never really had a "crisp" coating but a good green tomato is [censored],
flavorful, and firm (not picked too early - before the flavor has
developed).

Mitch

Corn meal,Salt and Pepper. Sugar?

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"hlmw" <[email hidden]> wrote in message
news:WdVXh.5004$_G.122@edtnps89...

Quoted message said:

Have just watched the movie Fried Green Tomatoes. Just a minute while I
wipe away a couple of tears.
How did they cook those tomatoes in Alabama? They seemed to be quite
crisp like a cookie. Did they have a coating of some kind? Or do they
still have?

flour, salt, and pepper. Sprinkle them with sugar while still hot.

"James Freeman" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Corn meal,Salt and Pepper. Sugar?

Corn meal?! Sacrilege! 😉

My step grandma never used corn meal to fry tomatoes.

Truth be told, she fried ripe tomatoes though.

And they were wonderful with a bit of sugar sprinkled on top.

Quoted message said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"hlmw" <[email hidden]> wrote in message
news:WdVXh.5004$_G.122@edtnps89...

Quoted message said:

Have just watched the movie Fried Green Tomatoes. Just a minute while I
wipe away a couple of tears.
How did they cook those tomatoes in Alabama? They seemed to be quite
crisp like a cookie. Did they have a coating of some kind? Or do they
still have?

flour, salt, and pepper. Sprinkle them with sugar while still hot.

"Mitch Scherer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"hlmw" <[email hidden]> wrote in message
news:WdVXh.5004$_G.122@edtnps89...

Quoted message said:

Have just watched the movie Fried Green Tomatoes. Just a minute while I
wipe away a couple of tears.
How did they cook those tomatoes in Alabama? They seemed to be quite
crisp like a cookie. Did they have a coating of some kind? Or do they
still have?

flour, salt, and pepper. Sprinkle them with sugar while still hot.

Sugar does not belong on fried green tomatoes.

It did in the Northern Neck of Virginia in the 1960s, right beside
corn pudding, fried oysters, crab cakes and fresh panfried trout
caught that morning.

Mitch Scherer said:

Sugar does not belong on fried green tomatoes.

I agree. Never heard of anyone using it or wanting it on FGT's.

Quoted message said:

I don't now how they cook them in Alabama. In Kentucky, my Mama used corn
meal rather than flour. A good tomato helps. My home grown seem to have
more flavor than most gas ripened store bought.

Half cornmeal and half flour works nicely. Fried in bacon drippings!

Quoted message said:

I've never really had a "crisp" coating but a good green tomato is [censored],
flavorful, and firm (not picked too early - before the flavor has
developed).

I've had crispy ones at restaurants but they tended to have a tempura
like coating. Different. I recall you tasted more coating then anything
else, or was it perhaps because they were deep fried? I dunno..?

Mitch Scherer said:

"cybercat" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"hlmw" <[email hidden]> wrote in message
news:WdVXh.5004$_G.122@edtnps89...

Quoted message said:

Have just watched the movie Fried Green Tomatoes. Just a minute
while I wipe away a couple of tears.
How did they cook those tomatoes in Alabama? They seemed to be quite
crisp like a cookie. Did they have a coating of some kind? Or do
they still have?

flour, salt, and pepper. Sprinkle them with sugar while still hot.

Sugar does not belong on fried green tomatoes.

I don't now how they cook them in Alabama. In Kentucky, my Mama used
corn meal rather than flour. A good tomato helps. My home grown
seem to have more flavor than most gas ripened store bought.

I've never really had a "crisp" coating but a good green tomato is
[censored], flavorful, and firm (not picked too early - before the flavor
has developed).

Mitch

That's how we do them, too, Mitch. Cornmeal. My husband also adds pepper
and garlic to the cornmeal mix. He then takes the sliced tomato, puts it in
a ziplock with the mix, shakes lets it sit, shakes again and then fries.

kili

Goomba38 said:

Mitch Scherer said:

Sugar does not belong on fried green tomatoes.

I agree. Never heard of anyone using it or wanting it on FGT's.

Quoted message said:

I don't now how they cook them in Alabama. In Kentucky, my Mama
used corn meal rather than flour. A good tomato helps. My home
grown seem to have more flavor than most gas ripened store bought.

Half cornmeal and half flour works nicely. Fried in bacon drippings!

Quoted message said:

I've never really had a "crisp" coating but a good green tomato is
[censored], flavorful, and firm (not picked too early - before the flavor
has developed).

I've had crispy ones at restaurants but they tended to have a tempura
like coating. Different. I recall you tasted more coating then
anything else, or was it perhaps because they were deep fried? I
dunno..?

They may not have changed out their grease. The grease could have been used
for anything - including fish.

kili

kilikini said:

That's how we do them, too, Mitch. Cornmeal. My husband also adds pepper
and garlic to the cornmeal mix. He then takes the sliced tomato, puts it in
a ziplock with the mix, shakes lets it sit, shakes again and then fries.

I have never tried fried green tomatoes, can you believe it? We like
fried ripe tomatoes tho' - no coating - just a little salt and pepper.
We have some 'green' tomatoes on the vine at the moment, I think I am
gonna try them.

Now if I can only be 100% sure that cornmeal is the same thing as our
"mealie meal" I'll be laughing 😉 I have read about it here and googled
and am *still* confused... Are grits made from cornmeal? or is that
slightly different? (sorry).
--
Cheers
Chatty Cathy

kilikini said:

Grits are a little different. They are a corn product, sort of similar to
polenta. Cornmeal mix has stone ground corn flour mixed with baking soda,
baking powder, salt and such.

From Martha White Self-Rising Corn meal Mix website: DESCRIPTION
Martha White makes a corn meal product to suit every taste. Both white and
yellow corn meal products are available - all made with the whole kernel of
the corn for traditional flavor and texture.

Use corn meal for good homemade cornbread, cornsticks and corn muffins. It's
also ideal for cornbread dressing, hush puppies, and batter/breading for
fish, okra, *green tomatoes* and other vegetables.

I hope this helps a little bit.

Hmmm. Our "mielie meal" doesn't have baking soda and stuff in it - but
it is rather like polenta in so far as the texture is concerned...

Oh well, I'll try it anyway, I can always 'season' it myself 😉

Thanks

--
Cheers
Chatty Cathy

Chatty Cathy said:

kilikini said:

That's how we do them, too, Mitch. Cornmeal. My husband also adds
pepper and garlic to the cornmeal mix. He then takes the sliced
tomato, puts it in a ziplock with the mix, shakes lets it sit,
shakes again and then fries.

I have never tried fried green tomatoes, can you believe it? We like
fried ripe tomatoes tho' - no coating - just a little salt and pepper.
We have some 'green' tomatoes on the vine at the moment, I think I am
gonna try them.

Now if I can only be 100% sure that cornmeal is the same thing as our
"mealie meal" I'll be laughing 😉 I have read about it here and
googled and am *still* confused... Are grits made from cornmeal? or
is that slightly different? (sorry).

Grits are a little different. They are a corn product, sort of similar to
polenta. Cornmeal mix has stone ground corn flour mixed with baking soda,
baking powder, salt and such.

From Martha White Self-Rising Corn meal Mix website: DESCRIPTION
Martha White makes a corn meal product to suit every taste. Both white and
yellow corn meal products are available - all made with the whole kernel of
the corn for traditional flavor and texture.

Use corn meal for good homemade cornbread, cornsticks and corn muffins. It's
also ideal for cornbread dressing, hush puppies, and batter/breading for
fish, okra, *green tomatoes* and other vegetables.

I hope this helps a little bit.

kili

Goomba38 said:

Half cornmeal and half flour works nicely. Fried in bacon drippings!

That is how I cook them. I have also used prepackaged cornbread mix. I
have never sprinkled sugar on the, though. Hey, I may try it. I had a
cooworker who sprinkled sugar on avocados.

Becca

Chatty Cathy said:

I have never tried fried green tomatoes, can you believe it? We like
fried ripe tomatoes tho' - no coating - just a little salt and pepper.

I like fried eggplant with nothing on it but a little s&p, and maybe a
little garlic powder.

Becca

"hlmw" <[email hidden]> wrote in message news:WdVXh.5004$_G.122@edtnps89...

Quoted message said:

Have just watched the movie Fried Green Tomatoes. Just a minute while I
wipe away a couple of tears.
How did they cook those tomatoes in Alabama? They seemed to be quite crisp
like a cookie. Did they have a coating of some kind? Or do they still
have?

Cornmeal and flour, salt and pepper. If the tomatoes are on the dry side a
quick dip in egg wash then into the cornmeal mixture. Let em sit a couple of
minutes after coating then fry until crispy. You can get that crispier fried
tomato by cutting them thinner, the thicker they are the harder that is to
achieve. Oh and don't over heat the oil or you are going to get fried black
tomatoes.

Cindi
never thought of sugar on FGT but sugar sprinkled on ripe tomatoes at
breakfast is delicious. Hmm or tomato biscuits for breakfast with butter,
ripe tomato, salt and pepper. Now I'm hungry, grrrrrr.

Quoted message said:

Cindi - HappyMamatoThree said:

Cindi
never thought of sugar on FGT but sugar sprinkled on ripe tomatoes at
breakfast is delicious. Hmm or tomato biscuits for breakfast with butter,
ripe tomato, salt and pepper. Now I'm hungry, grrrrrr.

I later confessed, they were ripe! And I can see where corn meal would
make them crisper than flour.

cybercat said:

"hlmw" <[email hidden]> wrote in messagenews:WdVXh.5004$_G.122@edtnps89...

Quoted message said:

Have just watched the movie Fried Green Tomatoes. Just a minute while I
wipe away a couple of tears.
How did they cook those tomatoes in Alabama? They seemed to be quite crisp
like a cookie. Did they have a coating of some kind? Or do they still
have?

flour, salt, and pepper. Sprinkle them with sugar while still hot.

We do zucchini slices the same way as green tomatoes - dip in beaten
egg, then in very, very fine saltine cracker crumbs. Season with salt
& pepper only. Fry until crisp and golden brown.

N.

"Goomba38" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Half cornmeal and half flour works nicely. Fried in bacon drippings!

Bacon grease There's somebody who knows how to cook.

Mitch

"Mitch Scherer" <[email hidden]> wrote

Quoted message said:

"Goomba38" <[email hidden]> wrote

Quoted message said:

Quoted message said:

Half cornmeal and half flour works nicely. Fried in bacon drippings!

Quoted message said:

Bacon grease There's somebody who knows how to cook.

Believe it or not, I just came across the book when I was
cleaning up my bookshelves. The recipe calls for 1 medium
green tomato per person, salt, pepper, white cornmeal and
bacon drippings. Season the tomato slices, coat with cornmeal
and fry them in the grease.

There are a number of other recipes in the book, including
this one:

Fried Green Tomatoes at the Whistle Stop

Fried Green Tomatoes with Milk Gravy

3 tablespoons bacon fat
4 firm green tomatoes, sliced 1/2 inch thick
Beaten eggs
Dry bread crumbs
Flour, milk, salt and pepper

Heat bacon fat in heavy frying pan. Dip tomatoes in eggs,
then in bread crumbs. Slowly fry them until golden brown
on both sides. Put tomatoes on a plate. For each tablespoon
of fat left in the pan, stir in a teaspoon of flour and blend well;
then stir in 1 cup warm milk and cook until thickened, stirring
constantly. Add salt and pepper till you like it. Pour over the
tomatoes and serve.

nancy

cybercat said:

"hlmw" <[email hidden]> wrote in message news:WdVXh.5004$_G.122@edtnps89...

Quoted message said:

Have just watched the movie Fried Green Tomatoes. Just a minute while I
wipe away a couple of tears.
How did they cook those tomatoes in Alabama? They seemed to be quite crisp
like a cookie. Did they have a coating of some kind? Or do they still
have?

flour, salt, and pepper. Sprinkle them with sugar while still hot.

It's been a while since I sat that movie, but IIRC "The secret's in the
sauce" :-)