Fried Green Tomatoes

Fried Green Tomatoes! Itís not just the name of a movie, right? Itís a true recipe and itís supposed to be a southern tradition! At least, thatís what they imply in the movie. Have you ever wondered what those tomatoes taste like, and why they were such a sought-after item in the movie? Well, if these photos are any indication, we think we get it now! They look absolutely delicious!

There is just something very special about the different flavours and textures that go into Fried Green Tomatoes. Take the tomatoes, for example. Still green, their texture is still quite hard and their flavour is tangy, almost sour. Then the breading comes into it! Imagine these tangy tomatoes now enclosed in a beautiful panko bread crumb batter, sprinkled with salt and pepper, then deep fried. Oh, that is Heaven right there! No wonder they made a movie about it. And not just a movie! It was a novel by Fannie Flagg before they made it into a film starring Kathy Bates, Mary Stewart Masterson, Mary Louise Parker, and Jessica Tandy.

But is this recipe truly a southern delicacy? We donít know for sure, but weíve heard rumours that Fried Green Tomatoes are actually difficult to find in the southern States. And tasty ones like these are few and far between. Can this really be so? We encourage you to do your own research and let us know what you find out! In the meantime, youíve got to try this recipe. And perhaps after you make and eat your first batch of Fried Green Tomatoes, it wonít matter exactly where they came from. The main thing is the secret is OUT and we can all enjoy Fried Green Tomatoes as much as we want to, any time, any place.

Tomatoes are used in diverse ways, including raw in salads, and processed into ketchup or tomato soup. Unripe green tomatoes can also be breaded and fried, used to make salsa, or pickled. Tomato juice is sold as a drink, and is used in cocktails such as the Bloody Mary. Tomatoes are acidic, making them especially easy to preserve in home canning whole in recipes such as tomato sauce or paste. The fruit is also preserved by drying, often in the sun, and sold either in bags or in jars with oil. Tomatoes are used extensively in Mediterranean cuisine. They are a key ingredient in pizza, and are commonly used in pasta sauces.

In America, bacon is most often cured and smoked, and different flavours can be achieved by using a variety of wood, or rarely corn cobs. This process of smoking and curing can take up to eighteen hours, depending on the intensity of the flavour desired. The Virginia Housewife, possibly one of the earliest American cookbooks, gives no indication that bacon is ever not smoked, though it gives no advice on flavouring. American bacons include varieties that can be smoked with hickory or corncobs and flavourings such as red pepper, maple, brown sugar, honey, molasses, and occasionally cinnamon.

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