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Old 10-26-2011, 07:31 PM   #21
Al Pine's Avatar
Join Date: Oct 2011
Location: Aurora, Colorado
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Originally Posted by Katie H View Post

When I make my fried green tomatoes, I dip them in beaten egg, then in Italian/seasoned bread crumbs and fry until crisp. Salt as they come out of the pan and serve with grated Parmesan cheese.
Sometimes the tomatoes can be somewhat moist; so I dredge
them in some seasoned flour first so the egg wash will stick to
the tomato slices better....then into the bread crumbs.

Or make a Beef Stew and dice up the tomatoes to put in the
stew...it's more work that using canned tomato sauce; but I like
it better than all the salt, and chemicals they put in the canned
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Old 10-26-2011, 07:35 PM   #22
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Location: Bay Area, CA
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I'm a huge fan of fried green tomatoes. I actually deliberately cut the tomatoes off the vine before they ripen just for this purpose (is that a crime?). Dip in flour, then beaten egg whites, then a parmesan bread crumb mixture and fry. Pair with truffle aioli. Heaven.
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Old 10-27-2011, 03:45 AM   #23
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One year someone in my family turned up a recipe for picallily. We used an old meat grinder. We cried buckets (from the onions) but turned out a good relish.
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Old 10-30-2011, 11:05 AM   #24
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I had a couple handfuls of frost-bitten green cherry toms, and found this:


I cut the ingredients down and used half a lime as I didn't have a lemon. After boiling and simmering the first time, the mix is in the fridge, awaiting a second boil. Not enough to can, so I'll keep it in the fridge.

So far, it's pretty tasty! DH had low expectations, and was pleasantly surprised.
She who dies with the most toys, wins.
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