Fried Green Tomatoes

Please note, this is my 411 Blip. Should it be informative? Well, if so, I will inform you that J and I had fried green tomatoes tonight. Since the landlords have a plethora of them and there are a dearth of things to do with them we decided to celebrate our southern roots and fry them up. just in case you might want to know how (they were DELICIOUS) here's the 411 (I worked it in)

Slice 'em - really - you want 'em green and I think about 1/2 an inch thick, so you can taste them. They need to be FIRM, as they should be, if they are truly green.
Then salt 'em and set them aside.

NEXT - grab a little bit of buttermilk and whip it into a couple of eggs. I seasoned this mixture with some TexJoy, but Tony Cacheres or any seasoning salt will do (the southerner the better).

Grab some flour and corn meal. Here's the drudge equation - three tablespoons of corn meal for every half cup of flour, that will get you something that you can fry everything in - chicken, steak, okra, tomatoes (not twinkies, I hear that's a thing now.)

K. Now you need some bacon grease or peanut oil. Get it about 1/4 of an inch thick and on med/high heat.

Stick the tomato in the egg then drop it in the flour. Pack the flour into each side, kind of stuffing the eggy chunks into the little gaps and holes. Make sure it's well coated on both side, repeat with the rest. Then set them in a stack. Throw as many as you can in the HOT oil grease at the same time. Cook them until they are CRISPY on both sides and then set them on a paper towel to that grease off of there!

Eat them lukewarm, they are not as awesome hot. AND if you want to fatten up a little here's a little sauce to go with them. 1/2 cup of buttermilk, 1/2 cup sour cream, 2 tbs olive oil, 1 tbs honey, 1/4 cup of chives and basil chopped up really small, salt, and the juice from two limes. Mix it all up. When you eat the tomatoes drizzle this stuff on top and begin to understand why people from the south think it's a little bit like heaven.