Another food thread:What part of the U.S.(Canada included)has the best tasting food?

[KATMAN]

Next ,we'll talk about another Southern treat,fried catfish and frog legs! Oh,yummmmmy!

[bc3n1]

Cast iron fries them brown and adds iron to your food. It just does a better job than any other skillet used.

[Frecs]

Why is it they need to be fried in a cast iron skillet?

Jeanne

Only a Yankee would ask that question!

Oh, and Momma said you need an egg and a dash of milk to make the flour stick to the tomatoes.

[Vhayes]

i have the cast iron skillet my grandma received as a wedding present. I use it (and the other two I own) almost daily.

Squash - hmmm. hen the yellow squash and the zucchini are small, I sautee them in olive oil with onion and garlic. When the zucchini get out-of-hand huge, I shred them and make zucchini bread (with sour cream) that I freeze so we have it all year.

But fried green tomatoes - those I make an entire meal on. I refuse to eat anything else. I'm not allowed to pick them green out of the garden. I have to wait till frost and then I can gather them :-(

[bc3n1]

Oh, V, that would mean war at my house. You have my condolences.

[Vhayes]

Why is it they need to be fried in a cast iron skillet?

Jeanne

Cast iron was the original non-stick cookware. Durable, reliable, even heat distribution and you can make it hotter than hades with NO damage. It's also a good source of iron. I have three skillets and two dutch ovens that are cast iron. I seldom use anything else for the main dish.

[Jeanne D]

Only a Yankee would ask that question!

Oh, and Momma said you need an egg and a dash of milk to make the flour stick to the tomatoes.

Yes this is true. I am a Jersey girl.

I think finding green tomatoes is going to be difficult. Everywhere I go, they already seem to be ripened.

Jeanne

[Frecs]

Momma and I feasted tonight on field peas, brown rice, sliced onion, and the most delicious sliced tomatoes I've had since last summer! The peas tasted garden fresh but actually came from a pack we found in the freezer...they'd been water-packed so they were DELICIOUS!!! Later, we'll share cantaloupe (please God let it be a good one!)

Some fried green tomatoes would have been good...but, didn't have any....

I've got plenty of squash recipes if anyone whats to dump their excess on my door step....

[Vhayes]

Oh, V, that would mean war at my house. You have my condolences.

S'all right. I can the ripe ones that we can't eat and we have wonderful chili, spaghetti sauce (seasoned with home grown basil and oregano) and soups alllllll winter long. But I gotta tell you, I surely do look forward to the night frost is predicted!

[KATMAN]

Why is it they need to be fried in a cast iron skillet?

Jeanne

Everything just tastes better fried in a iron skillet. I have two of them,a dutch oven,and a griddle. My mom also mentioned that it adds iron to your diet.Maybe it is why there is iron deficancy going on today.

[bc3n1]

V, I had to laugh at your post. Canning blackberries and peaches now, but just waiting for the veggies. This past winter was a long one and the gardens were started later. Will be canning tomatoes, sauce, etc., also.

[bc3n1]

Frecs, you are a bummer for squash! Don't blame you, tho', me too! I love it fried with onions, called stewed here. My favorite is fried like a green tomatoe, both yellow and zuchini.

[Jeanne D]

Everything just tastes better fried in a iron skillet. I have two of them,a dutch oven,and a griddle. My mom also mentioned that it adds iron to your diet.Maybe it is why there is iron deficancy going on today.

I had one many years ago but don't know what happened to it.
I only have pans made of stainless steel and teflon. Maybe I'll go buy one.

Jeanne

[bc3n1]

Jeanne, there's a company called 'Lodge' that makes the cast iron cookware that I see here in the South. I believe they are in Tennessee.

[Jeanne D]

Jeanne, there's a company called 'Lodge' that makes the cast iron cookware that I see here in the South. I believe they are in Tennessee.

Oh ok, thanks!

Jeanne