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Joined: Sep 2011
Posts: 60,654
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,654 |
Cook them?
Care to share any thoughts?
These premises insured by a Sheltie in Training ,--- and Cooey.o
"May the Good Lord take a likin' to you"
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Joined: Dec 2010
Posts: 3,734
Campfire Tracker
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Campfire Tracker
Joined: Dec 2010
Posts: 3,734 |
Tried them once, not impressed.
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Joined: Nov 2003
Posts: 67,665
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,665 |
I like 'em. There is no real secret with fixing them. Slice fairly thick. Dip in buttermilk, dredge through your favorite breading mix. (I like to mix cornmeal, flour, some black pepper, and Tony Chachere's seasoning.)
Some folks like to double dip, and that's fine.
Big cast iron skillet, with corn oil, about 375F. Do one side, flip once, do the other. Drain on an icing rack, with paper towels under.
Serve with your favorite dipping mixture. I like a good Remolade sauce.
Sam......
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Joined: May 2004
Posts: 2,672
Campfire Regular
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Campfire Regular
Joined: May 2004
Posts: 2,672 |
Tried them once but suspect the tomatoes were too green. My grandfather loved them and I'd like to try them again. Do you get them as they start to lighten up in colour or just once they get full size? Got a garden full right now!
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Joined: Aug 2002
Posts: 19,098
Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,098 |
Do you get them as they start to lighten up in colour or just once they get full size? I always picked them for the wife and her family when they first showed a little blush. I don't care for them myself. miles
Look out for number 1, don't step in number 2.
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Joined: Nov 2003
Posts: 67,665
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,665 |
I prefer them green, not turning. The cooking process softens them enough. Any more ripe, and they are likely to turn to mush.
Sam......
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Joined: Dec 2004
Posts: 12,447
Campfire Outfitter
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Campfire Outfitter
Joined: Dec 2004
Posts: 12,447 |
I like them the way Sam makes them, and I love them on BLT's instead of red tomato slices. I make sure to use a hearty dense bread so as the heat from the fried green tomato slices does not turn the bread to smush.
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Joined: Sep 2012
Posts: 8,735
Campfire Outfitter
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Campfire Outfitter
Joined: Sep 2012
Posts: 8,735 |
Check the post I revived from last month.
I'm no expert at them, but they aren't the hardest thing in the world to cook.
Great to see how regional differences play out with the flavors.
Sean
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Joined: Mar 2011
Posts: 8,204
Campfire Outfitter
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Campfire Outfitter
Joined: Mar 2011
Posts: 8,204 |
I like 'em. There is no real secret with fixing them. Slice fairly thick. Dip in buttermilk, dredge through your favorite breading mix. (I like to mix cornmeal, flour, some black pepper, and Tony Chachere's seasoning.)
Some folks like to double dip, and that's fine.
Big cast iron skillet, with corn oil, about 375F. Do one side, flip once, do the other. Drain on an icing rack, with paper towels under.
Serve with your favorite dipping mixture. I like a good Remolade sauce.
That's pretty close to the way I do them too. Although I use an egg in the wash before I dip in the coating. After the flip in the skillet I have even added a bit of pizza sauce and topped with mozzarella cheese. mmmmmmmmmmmm
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