Pick some of the larger ones when they are bright green and nearing yellow, but not quite. Slice them up in 1/4 inch slices, dip in beaten egg and then cover in a mixture of flour, salt and pepper. Fry them til golden brown. Serve with pasta sauce or ranch dressing.

You've just made fried green tomatoes. They are wicked good.

(August 5, 2016 at 7:04 am)Nymphadora Wrote: Pick some of the larger ones when they are bright green and nearing yellow, but not quite. Slice them up in 1/4 inch slices, dip in beaten egg and then cover in a mixture of flour, salt and pepper. Fry them til golden brown. Serve with pasta sauce or ranch dressing.

You've just made fried green tomatoes. They are wicked good.

That sounds yum.

You really know your cooking, don't you?

We are currently growing these varieties 



The German queen and Cherokee purple kinds are supposed to get larger than a baseball. I can't wait to see. The  Italian Roma gold are a kind I have not tried before, but I liked the color and hope I get a big enough yield to make at least one batch of sauce. Yellow pasta sauce....who knew?

(August 5, 2016 at 7:09 am)Excited Penguin Wrote:

(August 5, 2016 at 7:04 am)Nymphadora Wrote: Pick some of the larger ones when they are bright green and nearing yellow, but not quite. Slice them up in 1/4 inch slices, dip in beaten egg and then cover in a mixture of flour, salt and pepper. Fry them til golden brown. Serve with pasta sauce or ranch dressing.

You've just made fried green tomatoes. They are wicked good.

That sounds yum.

You really know your cooking, don't you?

She's Italian, of course she does!

(August 5, 2016 at 7:09 am)Excited Penguin Wrote:

(August 5, 2016 at 7:04 am)Nymphadora Wrote: Pick some of the larger ones when they are bright green and nearing yellow, but not quite. Slice them up in 1/4 inch slices, dip in beaten egg and then cover in a mixture of flour, salt and pepper. Fry them til golden brown. Serve with pasta sauce or ranch dressing.

You've just made fried green tomatoes. They are wicked good.

That sounds yum.

You really know your cooking, don't you?

I was raised in an Italian house where every Sunday after mass, the women and girls would go into the kitchen and start cooking up a storm. Dinner was literally a three to four hour event. Breakfast on Saturday morning was the next big event. I've been flipping pancakes in the air since I was old enough to reach the stove.

I get sad when I find out people precook their lasagna noodles before using them. That's fine if you like soggy lasagna that falls apart. Mine come straight out of the box (sadly I do not have a pasta maker) and go right in the pan. I use six different cheeses in mine and it's ten layers deep. 

I love cooking.

I really need to start getting into cooking.

I have a pasta maker but it's quite time consuming and you then have to have strong (baker's) flour as well as plain and self-raising in the cupboard at all times.
People precook lasagne pasta? Yuck.
I've had golden grape tomatoes and you feel weird about picking them cause they don't seem ready.
I'd like to try the purple ones, I've done purple carrots. You have to cook them on their own cause they get into everything.
I have some greeny yellow cherry tomatoes out there right now.
I might try your recipe tomorrow morning.
Exciting. :-)

Purple dragon carrots? We grew those two years ago and they were awesome. Purple on the outside and yellow/orange on the inside.

Google Carolina Reaper peppers. We grew those two years ago. They have a SHU of 1 million to 3 million making it the hottest pepper so far. We also grew Chocolate habenero peppers but those were mild in contrast to the Carolina Reapers.

I've eaten a whole ghost pepper/Bhut jolokia.