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Wednesday, October 11, 2006
What’s so great about green tomatoes?
The Atlanta Journal-Constitution
Sure,frying isn’t the only tasty thing to do with a glut of underripe tomatoes. But most Southerners would agree it’s the best thing to do with them. That”s assuming the cook is handy with a skillet. Do you have a trick for turning out irresistibly crunchy slices? Or where to find the best green tomato dishes — fried or not — in a restaurant?
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