Fried Green Tomatoes Y'all?
I have a lot of tomatoes this year, many of which are still green, so thought I'd like to try fried green tomatoes. Having lived in the Pacific Northwestern corner of Canada all my life, I have never tried them, seen them on a menu, been offered them or known anyone who makes them. There are a zillion and twelve methods and recipes on the web. I'd like to know how you make yours. How green should the tomatoes be? Rock hard, pink shoulders or...?
I look forward to hearing what you have to say.