According to an Atlanta resto chef in FN's "In Search of ... Southern Food," there is a green tomato that is the "traditional and correct" one to use for fried green tomatoes. It is ripe, but green. I know there are yellow tomatoes, and on Iron Chef "Tomato Battle" I saw them use heirloom green tomatoes. But when I've made fried green tomatoes, I've used regular unripe red tomatoes. Taste good to me! Do you use these ripe green tomatoes for "fried green tomatoes"? If fully ripe, don't they get mushy -- versus the firmer texture of an unripened red tomato?
Second, last night on Iron Chef, they used tomato powder from a large jar. I've never even heard of that. Have you used it, and where did you find it? Is it a "must have" for home chefs?