[Sca-cooks] OT - A little history

[Pixel, Goddess and Queen]

> >>
> >
> >That (among other places I'm sure) would be the Southern United States
> >nowadays. I enjoy green tomatoes breaded and fried. I suppose the 
> >cooking COULD have
> >something to do with it, but unless I'm wrong, pickled tomatoes are also
> >green?
> 
> I think Brandu is talking, when he says, "green parts", about the 
> leaves and stalks. Conversely, when Gerard talks about an area where 
> they're fried in oil with salt (and, possibly vinegar? I forget), 
> he's referring to Spain, and he goes onto say something like, "and 
> that is their sauce".
> 
> But I like fried green tomatoes, too, but being a UUY and all, I am 
> at a genetic disadvantage as to their preparation. However I'm quite 
> skilled at eating them.
> 
> Adamantius

My entire family is from north of the Mason-Dixon line, and *I* can make 
fried green tomatoes. How are you trying to cook yours?

Margaret, who is thinking about sacrificing a few of this year's tomato 
crop (my first!) to the cause