Fried green tomatoes, with buttermilk dipping sauce

[@KingKimwer]

Adam's sponsor plugs are so unpredictable, they've turned into jumpscares

[@g.v.d.v1337]

Jumpsquarespace

[@fders938]

I got sponsor block so I saw it coming :(

[@lukasperuzovic1429]

And is segways is better than Linus Tech Tips

[@F2_CPB]

I won't be surprised if he starts dropping things

[@jeese1914]

Everytime a sponsor comes up i scream

[@SaphiraLeander]

Adam... this is everything! I live in Germany and my mom loves the movie "Fried Green Tomatos" (me too). When she saw it years ago, she always wanted to try it, but in germany in times of no internet, she didnt know how. But now i can finally cook it with her, thank you!!!

[@Bella_Rei]

How'd it go? lol

[@Nice-qi5cf]

Wishing You and Your Mom, All Good Things.

[@kissanjamm3583]

So sweet!

[@alyssajohnson8901]

adam be like: eh, who caress about thanksgiving dinner.. i want fried green tomatoes

[@AxxLAfriku]

Don't let this distract you from the fact that I am the ugliest KZbinr worldwide. I also smell like 100 de*d orangutans and have two hot hot hot girlfriends as you can see on my highly stimulating channel. Greetings, dear alys

[@xbox_tommyr237]

@@AxxLAfriku stfu bot

[@juneguts]

@@AxxLAfriku blocked

[@Nug223]

@@AxxLAfriku who asked this makes u extra ulgy

[@dailyblankscreen7938]

@@AxxLAfriku bruh.....

[@williamperez2195]

“Deconstructed BLT”

[@thespywhocould5825]

Where is the lettuce?

[@BubblingOnion]

Subway style.

[@aameyakulkarni]

"Chez Pomposity"

[@TheMimiSard]

@@thespywhocould5825 The parsley takes it's place.

[@muhammadaryawicaksono4232]

"The blt is not a bacon sandwich, it's a tomato sandwich" - j kenji lopez alt

[@MajoraZ]

Fun fact about Tomatoes not a lot of people know: despite their ubiquity in Italian cuisine, they come from the Americas, and the word "Tomato" comes from Nahuatl, the Aztec language, from the term "Tomatl". However, "Tomatl" was actually the name for Tomatillos, and the modern, red tomato that they selectively bred was actually called "Xitomatl" or "Jitomatl", and somewhere along the line the two got mixed up. So we should really be calling Tomatoes "Jimatoes"! Also, on a tangential note, I really think it'd be interesting if Adam made a video on the Columbian Exchange and it's impact on world cuisuine in the vein of his Georgia Peach video. It's hard to overstate how much of modern agriculture relies on crops from the Americas: Tomatoes, Maize/Corn, Chillis, Potatoes, Squashes, most Beans/Legumes, Chocolate, Vanilla, and so much more comes from the Americas, and were selectively bred and domesticated by cultures there. In fact wild maize doesn't even really exist, as the plant it was bred from is so wholly different that i've seen geneticists compare it less to domesticated dogs from wolves, and more like domesticate dogs from Whales. So much of what's seen as traditional of Italian, French, English, Indian, Chinese, etc cooking really owes itself to Native American (in a broader sense across the whole landmass, not just cultures from what's now the US). It goes beyond just cooking, too: the Aztec had formal taxonomy for plants and flowers, and had experimental botanical gardens were plants were studied and bred for medical uses and other proprieties and categorized. They had a huge corpus of herbal treatments and other medicine, with multiple Spanish people, such as Cortes and even the Spanish Royal Court Physician/Naturalist Francisco Hernández de Toledo (who visited Mexico to document and learn Aztec medicine and botany) admitting Aztec medicine was superior to their own. We have a variety of surviving texts on Aztec medicine, surgical techniques (which included skin grafts and the first recorded use of Intramedullary rods) and botany, such as the Badianus Manuscript and certain volumes of the Florentine Codex. It's been suggested that the presence of academic botanical gardens in Europe starting over the next century or so were influenced from Aztec examples, and a variety of modern medicine owes itself to it: For example, the modern birth control pill was synthesized from a plant used by Mesoamerican civilizations as an aborficant; and in general, the profillariation of all the aforementioned crops can be widely credited to Europeans not just finding and taking them, but adapting Aztec botanical documentation on them. Adam, if you do ever make a video on that, i'd be happy to shoot you over some papers, studies, scans of manuscripts, etc.

[@oblivion5683]

I'm gonna comment to bump this up! Really cool idea, and thank you for all this wonderful information! Me and my friend were looking just the other day into plants native to north america and were so so surprised to see tomatoes and potatoes.

[@AdamAdam-ej7bl]

Thank you for the history lesson MajoraZ it’s great to give credit the Ancient Mayans Aztecs and Natives for a lot of the main staple foods and crops we eat. 😁

[@PurtyPurple]

Super thorough and interesting comment!

[@billy-mild]

This would make a great video. I hope this happens!

[@lexica510]

Please accept my applause for one of the most interesting and informative comments I've read on KZbin! 👏🏻👏🏻👏🏻

[@JustADioWhosAHeroForFun]

This would go great with green eggs and ham

[@hihello2910]

Only if it's made by Adam, I am.

[@Cringemoment4045]

THAT MOULD IS FLAVOURFUL

[@Clvisnsnvntks]

But it was me....Saitama?

[@marvinlin5907]

You're everywhere

[@QuackingEldrich_101]

ah yes, doctor suess

[@ozza4496]

0:40 Adam: ...near my house in... Me: Yes, I know. Macon, Geor... Adam: Juliette, Georgia Me: 🤨

[@vexingvexillologist7554]

😳

[@Eralen00]

For real, why does he have to mention Macon Georgia in every video

[@ZonalJump97]

"20 Minutes Away"

[@ZonalJump97]

@@Eralen00 Idk, representation?

[@adog3129]

@@Eralen00 he talked about it in one of the "ask adam" videos. it's because he wants to push the idea that the world is absolutely full of cool places that are worth visiting, and you don't need to travel to new york etc to find something interesting. basically encouraging tourism to smaller cities and towns by showing off every cool thing about his own town.

[@josiahlutchman4913]

Man's segways into his sponsor is always so well done.

[@stockicide]

I don't want to embarrass you, but a film transition is spelled "segue" for some reason. "Segway" is the vehicle mall cops ride.

[@johnnzboy]

@@stockicide It comes from the Italian verb seguire, to follow, and segue means '(it) follows'. The pronunciation seg-way is a (pretty close) approximation of the Italian pronunciation seg-oo-eh.

[@stockicide]

@@johnnzboy Cool. I never knew that.

[@lexica510]

English being English, there's no way to tell from looking at them that words like "segue", "ague", and "fugue" are pronounced differently. 🤦🏼 One of my favorite quotes about English: “English doesn’t just borrow words; on occasion English has pursued other languages down alleyways to beat them unconscious and rifle their pockets for new vocabulary." - James D. Nicoll

[@josiahlutchman4913]

@@stockicide I honestly never knew

[@LividImp]

Grew up with a southern grandmother, and she did the same, but with crook neck squash. All cornmeal breading, it honestly doesn't need anything else to be delicious, crispy and sweet.

[@HayTatsuko]

Fried Green Tomatoes are one of the most glorious Southern dishes around. The vegetal acidity and the breading and the texture are a perfect storm of gustatory experience. Adding a good dip makes it even better.

[@prjndigo]

My mom's solution was to bread em and then stick em in the deep freeze to dessicate with the breading on for use in February. worked VERY well

[@dimasakbar7668]

Your mother freeze them uncovered for 3 months? Did she let it thaw or just fry straight out of freezer?

[@lonestarr1490]

@@dimasakbar7668 I guess if you'd let them thaw, you'll get green tomato stodge. With dissipated breading.

[@HiLeonardo]

I foresee that "acidity" graphic becoming a shirt in the near future

[@tomhill7517]

Or heterogeneity

[@miguelangelmartinezcasado8935]

@@tomhill7517 I would love that one for sure

[@ivetterodriguez1994]

"Heterogeneous Acidity"

[@irmese06]

@@tomhill7517 I don't often buy merch but when I do it's going to be that shirt. hETerOgENEitY

[@Laittth]

Pretty sure that's why he made the graphics

[@Tucciiz]

Can we all stop and appreciate how Adam's videos are a master class of food journalism?

[@gabrielfraser2109]

Last time I was this early, Adam was still buying brown sugar.

[@Knight.707]

im this early 99% of the time

[@fders938]

Watch the video first, them comment 🙏

[@Knight.707]

@@fders938 i literally did m8

[@phungphuongmai7488]

“Deconstructed BLT”

[@siyacer]

@@Knight.707 you didn't

[@HappyCodingZX]

That egg yolk is crying out to be made into homemade mayonnaise for this dish.

[@JohnSmith-rf1tx]

Yeah, could use some of the bacon fat to make it, too. Baconaise!

[@-gheist-]

@@JohnSmith-rf1tx literally wanted to comment that

[@Yatsu00x]

@@JohnSmith-rf1tx Sounds nice idk how it tastes

[@guy-dev]

@@Yatsu00x baconaise.

[@ΣπυρίδωνΔούκας]

Make some good ol' remoulade

[@dimasakbar7668]

Thanks, never thought of frying them. Usually we only use them as condiment similar to pico de gallo called "sambel dabu-dabu" : Few red birds eye chile (adjust to your liking) Few red shallots (same weight with the chile) A red tomato 2-4 green tomato (in same weight as red tomato). 1-2 Lime 1/8 cup of oil, heated Sliced everything, mix, add salts, pour hot oil, let it sizzle until room temperature, add lime juice and zest, stir. Goes great with grilled fatty fish like pomfret or tuna

[@jonathanchristen2235]

Who else is watching this on thanksgiving day acting like they’re watching something important to pass the time to not have to talk to that ONE relative?

[@dirty6593]

@ not everyone has a perfect little family

[@username11011]

lmao thanksgiving was one month ago for me

[@tylervue306]

You have relatives that you spend time with? Sorry, can’t relate...

[@editorhan_]

@Desired101 in Canada we have thanksgiving in October because all the pumpkins are dead now

[@josiahlutchman4913]

@ That's pretty pathetic tbh. Imagine one person having that much control over your life

[@jimbones858]

You know it’s legit southern when you see Duke’s mayo! 👌

[@clashwithkeen]

I cut mine about half as thick, use all purpose flour with a tbsp of cornstarch. Just the way I grew up eating it. Very thin tomato with very thick breading so it's crunchy when it comes up but surprisingly for me I like to let it sit for 15 - 20 minutes and eat it after it's gotten soft and chewy. My family thinks I'm weird for it though. For dipping we've always used ranch. But whenever we fry green tomatoes we always also fry zucchini and squash. There's a nice mix of flavor when you alternate between each one. Tomato acidic, squash very light so the fried batter taste is more prominent and then zucchini for a more fresh-ish taste to reset the palate before going back to the acidity of the tomato.

[@InsertShankHere]

honestly adam's ad transitions are so good it's like a quarter of the reason i watch his videos.

[@NoRollies]

It’s just unreal how clean his ad transitions are

[@kristysmythers5102]

Omg I'm in love....I made these and they are freaking amazing...however I made a few changes..li used keifer milk instead of store buttermilk and I used crisco shortening instead of bacon grease...my new favorite snack..thank u for sharing your wonderful recipe...

[@mistermysteryman107]

As a native Georgian, I approve wholeheartedly of this and your method.

[@Michael-uo8yv]

Your ad transition slapped me right in the face, you're getting scary good at this

[@daltonriser1125]

That was like polymatter or wendover levels of ad transution

[@bernardosantos8020]

Honestly, this is a recipe I’ve been expecting Adam to make for a long time, because ya know, he lives in the south, movie made in Macon, etc.

[@aligatorsandwitch72]

i love fried green tomatoes so much. any time i see them on a menu I have to have some

[@garychisholm2418]

I remember my first fried green tomato. It was like nothing I'd tried before. I was hooked! I'll have to try these for myself :9

[@alifelessrock48]

it sounds, suprisingly good

[@adamsfusion]

Living in the south most of my life, I'm surprised that they don't sell green tomatoes year round across the US. It makes sense, I just never thought about it.

[@ghost-hn2lh]

this video introduced me to fried green tomatoes. i’ve never been much of a tomato fan, but i happened to be growing some tomatoes for fun and they were unripe when i saw this. i made fried green tomatoes following this video and i LOVED it. when i made them, i was in california and green tomatoes aren’t sold anywhere i could find them over there, but since then i’ve moved to texas so i will definitely be making them more often

[@katerinakiaha6925]

I live in Oklahoma. I rarely find any solid green tomatoes. However, there are two restaurants here (that I know of) that sell fried green tomatoes. I had only had them once as a young girl in Georgia (loved them). The restaurant kind were okay but in my opinion too much breading and at one place overcooked (lots of black on breading). When I started making them I would pick tomatoes that were not ripe in various shade of green, yellow and orange. Still very firm. (Hard to find these type these days) Cut them, coat them in seasoned flour only. No salt or sugar on tomatoes directly. Then fry to desired color. The tomato has so much more flavor. Nice and tangy. I love tangy/sour foods. If you wanted to try the green/yellow/orange ones you could still put a breading on them. I was taught to bread foods but my husband showed me that plain flour works just as well to protect the food (specifically meat) without the time and mess. Plus it cuts down on calories and oil absorption. Once I started making fried maters I could never understand how anyone could make a plate full for family dinner cause i can't control the desire to eat them as soon as they have cooled. In fact, I have been known to make my whole dinner out of them. I never use a dipping sauce. I like mine soft, not firm after cooking.

[@haksin2179]

We eat those in my country too it's really good. But we spice it with powdered paprika and don't use the buttermilk for sauce we use garlic sauce, ketchup, and sometime mustard. Oh and we use normal tomatoes instead, that are ripe.

[@rtasvadum1810]

I’m so glad I found this channel. I miss watching “Good Eats” on Food Network, so this is so fricken great.

[@trentongarcia2226]

Adam: "you could deep fry these, im not into that" WE KNOW ADAM

[@Thompers]

so many great tips and information that really transcend the recipe. You are a joy Adam.

[@carlkasindi]

I realize the "deconstructed BLT" was meant as a joke but to me it presented more as an idea... BLT with fried green tomatoes!

[@given2dream]

This exists in restaurants all over the south. I’m from New Orleans and have had it here. Also when I was traveling in northern Alabama.

[@84Tacos]

Yes this is a thing

[@djcsessions7307]

I look forward to your recipes every Thursday, it gives me something to look forward to during this trying time. Keep up the good work!!

[@thewonderfulMRnoob]

One day I'm going to be watching one of Adam's videos and my entire browser will zoom out and transition to the squarespace site.

[@calebthedoomguy2730]

As someone else who lives in Georgia, this recipe got my ma's Southern Seal of Approval. Although not traditional, she says I gotta make this for her. my fault for showing a southern woman a recipe for fried green ta'maters

[@thenameisgsarci]

1:09 that one tomato: "i have to go, my people need me!"

[@ddoyle11]

Wow! Fried green tomatoes, Wondra flour, cornmeal, buttermilk? You have become a southerner.

[@deadfr0g]

Adam: “Friendship ended with Macon, now Juliette is my best friend.” Me: 😦

[@walmartsuxhard]

From the south and ive never enjoyed fried green tomatoes. Nice work.

[@jayiiful]

5:27 you just got squarespace'd

[@mujnick]

Using very loose chickpea flour batter instead of the egg in the wet step makes fried things soooo crispy

[@justinpartridge7255]

The restaurant that I recently stopped working at occasionally had a great green tomato blt with basil mayo. This would be a good way to do that at home I think

[@patrickgono6043]

I really appreciate that Adam actually present the recipes in a way most accessible for home cooks. There are other big KZbin chefs that may show how to make XYZ at home for cheaper -- and then do stuff like cracking half a dozen eggs and wasting two cups of breadcrumbs just to bread a chicken breast. Or mix up 2 cups of cinnamon sugar that in the end will just be sprinkled on top of the dessert. And they explicitly list these and similar amounts both in the video and in the written recipe. Here, we are told that half an egg is perfectly fine if we just fry a few small things. That we don't have to fill three bowls with eggs, flour, and breadcrumbs. And that shallow frying works just as well in most cases, we don't need a vat of oil. It's these small things that I really appreciate about this channel. It demystifies a lot of the culinary arts, and questions many of the assumptions and processes that are often repeated and might be intimidating to those less skilled in the kitchen. Great work!

[@kadenhesse9777]

Bruh ur sponsor transitions are nuts. The best I’ve heard.

[@Nug223]

Transition was clean

[@Jesse__H]

This vibes perfectly with my home-alone eating-leftovers 2020 Thanksgiving.

[@Jesse__H]

Haha thanks, happy Thanksgiving to you too

[@lightlysalted7790]

Acidity is the new shirt. I can feel it.

[@lawd-p9b]

Oh man, I loved that movie. It's so comforting to watch

[@dibutler9151]

Fun fact, I ain't even mad at this. A Yankee making fried green tomatoes fried in bacon grease? YESSS.

[@sarabeth641]

He's clearly a huge fan of the area he moved to. I think he can have a Southern Learner's Permit

[@angelagriffin5130]

I love making this with tomatillos because I can have that anytime. But it is not quite the same - very similar, but my fried tomatillos seem more acidic. I will try the sugar suggestion.

[@bbqwithrandy]

I love fried Grenn tomatoes with a dipping sauce with fresh dill! Yummy.

[@redflags6583]

Reminder that once you hear Adam breathe in you will never unhear it

[@breadpilled2587]

I plan on making these for my mom's birthday. It's one of her faves.

[@kosmicken]

I've been to the Whistle Stop many times. It's been years. I think a trip to Middle Georgia is in order.

[@DodiTov]

Go to the original Whistle Stop in Irondale Al. You'd be in for a treat. It's a real town, not a movie set and yes, there's a real train stop.

[@kosmicken]

@@DodiTov Whoa. I used to stay at the Holiday Inn up on the hill when I was working in Birmingham. Wish I had known!

[@DodiTov]

@@kosmicken Try these. Local delicacy. www.amazon.com/s?k=whistle+stop+cafe+mixes&link_code=qs&sourceid=Mozilla-search&tag=mozilla-20

[@lynnboartsdye1943]

I swear to god when you squeezed the lime in I got a random wiff of lime scent and almost fell off my bed LMAO

[@HoodedStatue]

How to make food much better Answer : Deep frying

[@general__g]

Such is the way of America

[@HisGrandNarrative]

Facts are facts

[@neerbon9417]

'Murica

[@josiahlutchman4913]

I can't see fried chicken getting better by frying....or does it

[@itsaverylee150]

m s g

[@sebe7889]

happy thanksgiving

[@maxco3412]

Could you do something on grits sometime, I'm Irish and still don't really know what they are or what you have them with Ive always been curious

[@soton4010]

its basically pasta thats been ground up to a grain.

[@redoorn]

@@soton4010 nope. grits are made from corn

[@sumojack99]

they’re essentially boiled cornmeal. a lot of folks eat with them with butter, scrambled eggs and cheese. also you’re a monster if you boil your grits with water instead of milk

[@sumojack99]

also, grits and shrimp are incredible together

[@kaemincha]

im from the south, and grits are type of porridge made from ground up corn basically? like the name suggests, they can be gritty, but if cooked correctly, can be soft and fluffy. they are good with breakfast food, but i'll eat them anytime of the day too. they are delicious with cheese (especially gouda). i also recommend shrimp and grits! my mom makes them a bit different and puts milk and sugar in hers to make it a sweeter porridge.

[@MarkMcMillen2112]

OK, I love this dish and it's not that easy to find a place that serves them. I absolutely love the idea of frying them in bacon grease. Never thought of that. I've always used vegetable oil at home.

[@sixtyninedegreeskelvin159]

1:08 Can we get an f in the chat for our fallen comrade

[@brandonmeenan8075]

f

[@jaspervanheycop9722]

I wish our supermakets would carry green tomatoes, greenhouse agriculture means we have ripe plum tomatoes all year round (never had a can of Marzanos, and we even export those TO Italy in dry periods!), which is a definate plus but no-one seems to have caught on to how delicious unripe ones are. I can only get them as green tomato salsa...

[@cybersilver5816]

4:16 years of training has prepared me for this: Tomatoes, even green ones, are fruit. (Yes I know he was referring to the breading technique, but still)

[@Amacchii]

When I was told tomatoes were fruit, my whole world crumbled lol

[@Davis30b]

Smoothest ad transitions in the game.

[@i_invented_swag852]

Ey yo . Thats looks good. Ive never had green tomatoes

[@jameslibby5215]

I grew up eating fried green tomatoes. Pickled baby green tomatoes are also amazing

[@Hakabas01]

Hey Adam, ever tried pickled green tomatoes? they’re delicious

[@Henrus_Second_Channel_Now]

Adam here: no

[@Kskillz2]

@@Henrus_Second_Channel_Now you’re no ragusea

[@Henrus_Second_Channel_Now]

@@Kskillz2 Yea I am. I just said I was

[@JCinLapel]

The way my family do fried green tomatoes is to slice them as thin as we can dredge them in flour and deep fry them almost like kettle chips we salt them as they come out. Nice and crisp y

[@faederSSF]

LOL'd hard at "Chez Pomposity'" hahahaha

[@xxfrogluvrxx]

i love these southern dishes

[@likebabystopit2182]

This is the earliest I’ve ever been and my white wine is white wine

[@theessei]

Same

[@iggy6142]

Yeah i was first you we're second i am happy for you

[@ranorky4735]

@@iggy6142 no u were not

[@iggy6142]

@@ranorky4735 do research person

[@ranorky4735]

@@iggy6142 i did smebody commented about 16 to 30 seconds before you

[@davidnacey7281]

Some funny guy once told me once that people in the South fried up green tomatoes because they were so crazy to eat tomatoes they couldn't wait in the spring until they got ripe enough to eat, so they fried some up before they got ripe. If you've ever planted tomatoes, you know that's just plain crazy. You haven't had them all winter, and you can't wait until they get ripe and you can enjoy that tangy juiciness of a ripe tomato. No, this is for the end of the growing season, especially in the South, where the growing season is extended. Once it freezes, you still have a bunch of green tomatoes on the vines, especially if you are growing indeterminate heirloom varieties. So, they're going to freeze. You might as well pick them and find something else useful to do with them. So you deep fry them. That's it! Pure South.

[@defnotisaiah3210]

gotta love the transitions into the sponsored section

[@stonealdridge6724]

There is also a restaurant called fried green tomatoes in Macon, good food mostly old style southern cooking, great fried green tomatoes!

[@chihiro____]

never been so early, happy Thanksgiving!!! 🎉

[@MadisonHartinWeather]

Hey adam? Can you do a video about buttermilk and the different substitutes for it. My friends who are from the south always insist that something has to be made with real buttermilk but I cant taste a difference. Love your videos! Made your turkey for thanksgiving this year and it is the best one we have ever had. We even actually ate the dark meat this year! Thank you.

[@kidamax.1422]

I was watching a binging with babish fried green tomatoes earlier today

[@ramagayatrichukkala2062]

The sponser transition was smooth as always

[@feryth]

1:08 There goes that one. Legend says it's off to be someone's heirloom tomato now

[@tanyahumenyuk4995]

We do that with zucchini in Eastern Europe. Love it

[@crazyasian7945]

The irony of getting Babish’s fried green tomato recipe recommendation yesterday night.

[@ryanspangler4569]

Pretty sure Babish’s is prolly better

[@crazyasian7945]

@@ryanspangler4569 Judging from your comment history, all you do is hate on Adam and his subscribers, why the negativity? Get a life, dude.

[@sofiatgarcia3970]

¡Wow! That brings back memories of my time in the south when I was a young whippersnapper. Awesome vid as always Adam, thanks.

[@hxx3815]

I don't even have a joke for this, nice job adam

[@parkerdavis7859]

Best southern food. Seriously.

[@DyslexicMitochondria]

Whatd red tomato say to green tomato during a race ketchup

[@anameisntenough]

lol

[@topilinkala1594]

My mother pickled small green tomatoes for winter and they were so good. Today green tomatoes are not awailable in Finland.

[@watercressfabrique3333]

Thanksgiving: Happens Adam: lEt'S mAkE fRiEd tOmAtOs (This is just a joke don't come at me bruh)

[@wooakawmiaoaa6840]

I know

[@sayuwuifyoudonttalktowomen4891]

That sign cant stop me because I can't read

[@zbar2989]

Happy Thanksgiving for all ya'll Americans!

[@mimix2331]

Will have to try this. I've never even seen a green tomato! Hahaha. Hope all is well

[@nedlagamer690]

Im gonna send this to my mom i hope she will be impressed

[@HoodedStatue]

Hey there Adam i really liked your oven frech fries and thanks to that i had learned more things that really improved my version of french fries and i have a question is it better to use dry breading than wet? And does it make a difference?

[@phoneheaded]

This would be a good question to ask Adam on his insta before the next Ask Adam. I'm not sure if he answers comment questions.

[@thomrik]

@@phoneheaded he does sometimes, specially the ones that come in early

[@trystongilbert1837]

MmmmmMmmm I was real surprised the first time my momma fed me fried green tomatoes. They are sooo good.

[@gr8potatosaurusofthunderfart]

“you can see em starting to weep” Me: felt attacked there, a little... 🥺🥺🥺

[@lexica510]

I thought "Well, it is 2020 after all." 🤷🏼

[@jimmieburleigh9549]

I'm from Louisiana and alot of restaurants as an appetizer top the fried green tomatoes with a little crawfish etouffee.

[@alexwholland]

Deep fry? Americans: Yes.

[@inconcluseveitytiy339]

Underrated

[@eristheslayer]

Also Japanese. Also Canadians. Also Mexicans. Etc. everyone deep fries

[@brianransom16]

Dukes Mayo is the way to go. I order it online because its not in California stores.

[@izzyr9590]

The last time I was this early Justin Bieber was still singing Baby

[@ProjectDodgeVictoria]

Last time I was this early he was a baby

[@crozraven]

try use green broccoli or cauliflower. It works like wonder & pretty tasty too! Probably even crispier if you ask me.