Have you tried cherries for your gout? Either fresh fruit or 100% juice (which is a bit tart). Can't hurt and yum!

That's just what I was going to suggest... dried montmorrency cherries did the trick for DH (or at least they don't hurt; and he loves them)

I drink tonic water for the quinine as well.

It does seem to me that a gin & tonic would be a nice accompaniment to fried green tomatoes! (she said, in a desperate attempt to wrench herself back to the original topic)

They both go with summer, IMO !

I have not tried cherries or cherry juice.

I think it's that they are a potent source of antioxidants, maybe including some unique bioflavinoids that help with inflammation. I know "eat cherries" sounds like hocus pocus, but it's like OJ for a cold -- won't hurt, tastes good, might help. It's one of those old wives' tales that now has some science backing it up. http://www.huffingtonpost.com/...

Goodness gracious, y'all have made me hungry

My grandma used to fry up a batch of sliced, green tomatoes and she made sandwiches out of them. To this day I still enjoy fried green tomato sandwiches. Yum.

Hi Reine,

Wow I cannot believe someone else ate Fried Green Tomato sandwiches also. My mother would put them on toast with cheese and lettuce, boy does that ever bring back some great old memories. Thank you for reminding me about that . That really put a smile on my face

Thanks again,
Thomas

Gosh folks, you are tempting me to make fried green tomatoes this summer only thing is all the tomatoes I planted are the small types. May have to see if my SIL planted some big ones that I could get some to try. Thomas the one you wrote about with toast, cheese and lettuce sounds yummy a person could even add some bacon.

daylilydreams said:Gosh folks, you are tempting me to make fried green tomatoes this summer only thing is all the tomatoes I planted are the small types. May have to see if my SIL planted some big ones that I could get some to try. Thomas the one you wrote about with toast, cheese and lettuce sounds yummy a person could even add some bacon.

You need to give them a try Betty with or without bacon

Thomas

I just watched the TV show called “The Cooking Lady” and she offered a recipe for a Green Tomato Sandwich. Rather than frying the tomatoes with a batter, she grilled them with some seasoning. Sure looked good and I will give them a try, but do not believe they could taste as good as the fried.

I have grilled them with all kinds of spices but it they are just not as good to me. Grilling leaves them more sour for some reason and that taste is not appealing.

If anyone is going to Po' Folks, I don't recommend their FGT's. I got some last night, uninspired & unimpressive.

Learning a lot about fried green tomatoes here. Just found this thread now!

I do make them but only in the fall when I have more green tomatoes than I know what to do with.

I especially like the partially ripe idea and grilling too!

Just recently I saw green tomatoes for sale at the local supermarket. Believe me that is new for us as they never had those before.

Interesting! Why do you think there's a new awareness &/or demand for them?

Any time I've tried to fry one that was even well into the white stage, it doesn't go as well. It seems to be because of the increased moisture. Deep frying (because all surfaces cook at once) would probably go better with those, I suspect. DF'ing is not part of my chef-ly milieu, though I'm a huge fan and consumer of about anything DF'd. Mmmm-hmm!

You know I was very surprised to see them for sale at that green stage. But maybe they have figgured out that they can make money by selling them green instead of whatever used to be done commercially.

The green tomatoes where prepackaged and part of a larger display of various pre packaged tomatoes. Mostly cherry and grape types.

Not that I'm an expert at all, but I ended up with a TON of green little cherry/pear tomatoes last fall. I battered those up and tossed em in the deep fryer. Not your typical fried green tomato, but not bad either.

purpleinopp said:Interesting! Why do you think there's a new awareness &/or demand for them?

Any time I've tried to fry one that was even well into the white stage, it doesn't go as well. It seems to be because of the increased moisture. Deep frying (because all surfaces cook at once) would probably go better with those, I suspect. DF'ing is not part of my chef-ly milieu, though I'm a huge fan and consumer of about anything DF'd. Mmmm-hmm!

Hi Tiffany,

Oh they need to be fried in a skillet and the oil depth where it only submerges the tomato about halfway. Fry up one side and then flip them over.

One secret is to slice them up and put them on a plate and put the plate in the ice box until you are ready to coat them with egg wash and flour ( and cornmeal if you like).

Newyorkrita said:Learning a lot about fried green tomatoes here. Just found this thread now!

I do make them but only in the fall when I have more green tomatoes than I know what to do with.

I especially like the partially ripe idea and grilling too!

Just recently I saw green tomatoes for sale at the local supermarket. Believe me that is new for us as they never had those before.

Rita, you need to give them a try all year long, as long as the plant is producing some fruit.

Yep, that's the way we do it. We use olive oil. That makes the "frying" healthy, right?

robynanne said:Not that I'm an expert at all, but I ended up with a TON of green little cherry/pear tomatoes last fall. I battered those up and tossed em in the deep fryer. Not your typical fried green tomato, but not bad either.

hi Robynanne,

OK a new twist that I have not heard of before.