Greetings friends and fellow countrywomen, and welcome back to yet another installment of Recipe of the Week. Last week was all about the love apple (you know, the tomato) and I was not only impressed by your recipes, but your passion.
The most up-voted recipe was Maddie Howard, with her delicious fried tomato and egg sandwich, but the real winner was me, because I got to eat it.
Straight-up sliced with a sprinkle of Kosher salt, because absolutely nothing is better than a never-been-refrigerated tomato. Can't be improved. Though also: my dad used to fry them on both sides like you would a green tomato, dipped in an egg and milk bath and then corn meal and flour (one part each) with salt and pepper; fried in butter or bacon grease, eaten with whole wheat toast and soft-fried eggs with crispy edges. Oh my God. He also put mayo on them, which is of course a Southern thing.
I'm assuming you all know what sliced tomatoes look like, so I decided to focus on the second half of Maddie's comment, which was glorious. I had never fried ripe tomatoes before, and I'm pleased to report that it went really well.
While definitely much juicier than their green counterparts, there's a delightful sweetness in these that is transcendent when paired with a crunchy cornmeal crust, even if it's a little messy.
Toast (With mayo! This is key!) and eggs make this a meal, which I consumed the morning after my birthday. (Eggs and toast work wonders for a hangover.)
So I must thank you, Maddie Howard, for introducing me to a new recipe and hangover helper. Your trophy is this cover of "Take My Breath Away" by My Morning Jacket.
As an awkward teenager, I had two favorite after-school snacks: microwaved kettle corn with a Diet Coke, and instant ramen.
I was very particular about the instant ramen. I would buy it from a little store near my house that had a hot water dispenser, where I would prepare it in a large paper coffee cup.
Before tearing into the plastic, I would bash and bend the package, breaking the noodles into tiny fragments. I would then dump them in the cup and cover them with hot water -- flavor packet set aside -- and let them sit until the noodles were stupidly soft.
Next, the water was drained away and the flavor packet was stirred in, along with a shredded string cheese. The cheesy, salty, somewhat congealed mass of noodles that resulted was slightly revolting, but mostly delicious.
These days, I still buy instant ramen, but I'll cook it in homemade broth and add a poached egg on top, maybe some peas, maybe some corn; it's all very refined now. But then are the times I can't help myself, and I revert to my teenage ways and make a hot bowl of cheesy, sodium-rich nonsense. Each preparation has its place and time.
So what I want to know is how you all prepare this cost-efficient classic. Do you use the seasoning packet or toss it? Do you make your own broth? What are the add-ins? I want details (please).