33 minutes ago, Kim Shook said:Can't imagine green tomatoes without a good, crisp coating of cornmeal on it. And we all detest fried ripe tomatoes (they were always left on our plates when we were in England).
I generally fry 1 lb. of bacon every couple of weeks. When it's gone, it's gone. Of course, the other week I cook sausage. 😉
They do not get crispy at all. But they do caramelize gorgeously and take on a very sweet / tart flavour. I also tend to cook garlic and onions with the greenies and the olive oil when all is said and is great with bread.
Put all those items on a nice hunk of crusty bread (zucchini flowers often find their way into this dish too) - happy times.
Edit - I have also added all those items to a blender and made a fantastic spread.
