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Except for the dip in buttermilk there is no sourc >>
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I knew I was trapped, so I just went along for the ride. I called my mom and told her that (a) I was coming for dinner, and (b) we were having fried green tomatoes. My parents house, you see, is where all my serious cooking happens these days: they have an awesome kitchen, while I have a toaster oven. After a ridiculously long wait, the 90 bus finally came to take me up North. Scouring my parents' cookbook collection, I found but one recipe for this vaunted staple of American cuisine, and this was quickly rejected, as it involved mayonnaise. So I thought about what I wanted from the dish, and how I felt it should taste. A quick trip to the store for supplies, and the experiment began: Green tomatoes - Slice the tomatoes into rounds, just under 1/2 inch thick, lay out on a plate. Be sure to do these in batches. Unless you keep your pan very well seasoned, the first batch won't work. I ended up eating them with hot sauce (I would have added Cayenne to the batter, but my grandmother does not eat Cayenne), and I'm feeling a bit smug about this dish. It was really good. Posted by maw at September 19, 2005 6:50 PMTrackback PingsTrackBack URL for this entry: CommentsExcept for the dip in buttermilk there is no source of cholesterol in your recipe. Your heart-strings are still intact. It's only found in animal fat. If you fried these babies in crisco you could worry about trans-fat or in lard - well, that would be different too. But fry away in oil and calories are your only concern. Posted by: mhf at September 20, 2005 11:06 AM Sounds great. It was a good weekend for markets -I found a ton of good stuff at Eastern this weekend - purple basil, corn on the cob, mini squashes, venison... Posted by: MJF at September 21, 2005 10:51 AM Post a comment |
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