Today I’m premiering my new blogging format—Topical Tuesdays. Every Tuesday I’ll blog about different topic. Some suggested by readers, some thought of by me, some inspired by news articles. From the insightful to the ridiculous. The sky’s the limit. Have a suggestion? Give me a shout.
Today’s topic was suggested by Kaylee over at eHarlequin. She asks—Would you eat a tomato that isn’t red?
On first thought… Probably not.
I’m not what you would call an adventurous eater. Ask my husband. When we go out to eat, he always predicts what I’m going to order. Depending on the menu, it’s either a chicken or salmon dish. Unless they offer pork chops! I’m a bit more flexible with Italian and Chinese food, but not much. I still have my faves and I rarely stray.
I grew up in rural Indiana. I’m a meat and potatoes gal. When I was a kid, seafood meant fried fish sticks or Starkist canned tuna. I wasn’t even aware that people ate things like crab, lobster and oysters. Who knows? Maybe I’d like them if I tried them, but I can’t get past the ick factor. With crabs and lobsters, it’s that I see their shells, which makes me view them as living beings. Can’t go there. With oysters and clams, it’s the consistency. They look slimy. Double ick. For that same reason I don’t like the mushrooms they use in Chinese food. Plus those slimy mushrooms sort of look like mini dog penises. (Did I say that out loud?)
As far as vegetables, I grew up on corn, greens beans, peas, beets, and tomatoes. If not for my husband, I never would have tried asparagus or lima beans—which it turns out I love. He also turned me on to all sorts of leafy veggies like spinach, escarole, arugula . . . To think I used to only eat iceberg lettuce! Not to mention iceburg lettuce has practically zero nutritional value.
Anyway, back to tomatoes. I love tomatoes. Jersey tomatoes. Beefsteak tomatoes. Cherry tomatoes. Red tomatoes.
I think there are yellow tomatoes, though I’ve never had one. Green tomatoes are just immature tomatoes. I think. It never occurred to me to eat a tomato that wasn’t ripe. I’ve heard of Fried Green Tomatoes, but I always thought they sounded sort of gross. That said, last night I looked up a recipe…
(From Southern Food)
· 4 to 6 green tomatoes
· salt and pepper
· 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!
Hmm. Yum? Maybe. I have to admit I am now intrigued. So, yes. I guess I would try a tomato that wasn’t red.
What about you? Would you try or have you ever tried a tomato that wasn’t red? Are you adventurous or picky when it comes to food?