Fried Green Tomatoes
The pairing of food and film - We're not just talking popcorn!
by
Richard
Nicolet
Food. What is more simple, charming, and yet overlooked in the cinema verité? Well, no more! Here at chowbaby.com, food and film have their due! The first movie we will partake of is "Fried Green Tomatoes."
Every month, the Food and Film Series will spotlight food in film, dining, restaurants, and culinary pursuits that are depicted on the big screen. Often these films will be recent releases, though sometimes seasonal, topical, or classics. It may be a recipe, a real-life restaurant review, "myth or fact" about a dish, but always, from Hollywood fantasy to chowbaby.com reality.
Fried Green Tomatoes, 1992, is a period piece set in the 1930's. Retold by a woman in the twilight of her life, she recounts her early adult years with her best friend. Starring Kathy Bates, Mary Stuart Masterson, Mary-Louise Parker, and the late Oscar-winner Jessica Tandy, the 1930's story of two lifelong friends, Idgie and Ruth, is retold during the 1990's. The elderly Ninny Threadgoode tells their story to Evelyn Couch. Couch becomes entranced by their story and continues to visit Ninny Threadgoode in a nursing home so that she may learn more. Threadgood's stories about the two strong-willed women inspire Couch to become more assertive in her life.
The film itself can be a little long in the tooth but certainly has its moments, rooted in a well-crafted script. Many meals are cooked throughout this movie, as the two main characters eventually open their own restaurant. The meals that are prepared by Evelyn Couch are also quite appetizing; one meal is fried chicken and mashed potatoes, and later they consist of tofu. However, we will concentrate on the title dish.
Fried Green Tomatoes may sound strange, might even look strange, but delicious and strange often go hand in hand, and down the tummy. The origin of this very Southern concoction is not clear but fairly simple to surmise. Tomatoes have been around since the conception of our country, George Washington was known to grow them. Likewise, at some point someone in the south took the last of the season's harvest and fried them up.
Frying tomatoes is very easy, and the color does not matter. They take about 20 minutes to make and they are as many different ways to make them, as there are kinds of tomatoes. In homage to the film, I have chosen two of the most rudimentary and authentic recipes.
Fried Green Tomatoes Southern U.S. Cuisine · 4 to 6 green tomatoes, sliced 1/4-inch thick · salt and pepper · flour for dusting · 2 eggs, beaten · cornmeal or bread crumbs · bacon grease or vegetable oil Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° if frying in batches.
Classic Fried Green Tomatoes Southern U.S. Cuisine · 4 to 6 green tomatoes · salt and pepper · cornmeal · bacon grease or vegetable oil Slice the tomatoes into 1/4 - 1/2-inch slices. Salt and pepper them to taste. Dip in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side. Serve as a side dish - delicious with breakfast!
Recipe for a movie: "Fried Green Tomatoes" Starring: Mary Stuart Masterson, Mary-Louise Parker, Kathy Bates, Jessica Tandy Director: Jon Avnet Producers: Jon Avnet and Jordan Kerner Screenplay: Fannie Flag and Carol Sobieski based on the book Fried Green Tomatoes at the Whistlestop Café by Fannie Flag
Fried Green Tomatoes