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Tuesday, July 6, 2010

Southern staple

Posted by Kat Robinson on Tue, Jul 6, 2010 at 11:59 AM

NOT TOO THICK OR THIN: And dusted twice for best results

NOT TOO THICK OR THIN: And dusted twice for best results

Since the book Fried Green Tomatoes at the Whistlestop Cafe came out in 1987, fried green tomatoes have become synonymous with Southern cooking. Outside of grits, I daresay there's not a single dish that will conjure up the image of the South any quicker.

But the making of said food item can be problematic, especially with the many restaurants that attempt to make the dish (and the percentage that fail, miserably).

Ruminations on fried green tomatoes, the best I've had and how I make them, over at Tie Dye Travels.

Tags: fried green tomatoes

        
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