#okra fry recipe

[biggest-gaudiest-patronuses]

oh right, technically i sell t-shirts

i forgot about that

[cooking-thru-shortstack]

Curried Okra Fritters - 3 Stars

Vegetarian

Here it is, my first foray into the world of deep frying. While we all love fried foods, it's definitely one thing to love them so much you fry them at home. I'm generally happier to leave that to the professionals, along with their professional frying machines and professional means of disposing used oil (there's so much oil you have to use! And then it's done and sitting there and it's gross!), but I'm glad I at least got started with this one.

The fritters are not shaped, so behold the globular masses before you and spot the little okra stars.

This was surprisingly tasty, it just needed a dipping sauce of some kind. I'm not sure what, but a sweet/spicy dip would kill with this. Boyfriend also suggested tzatziki.

You'll want to inspect your okra too; if it's young enough it will be covered in a small soft fuzz that is ok to eat, but if it's large and mature there will be spines. You'll have to rub those off with a paper towel or toothbrush.

Ingredients:

1 cup all-purpose flour

1/2 tsp cayenne peper

1 1/2 tsp curry powder

salt

1 large egg

3/4 cup buttermilk

Peanut or vegetable oil for frying

1/3 cup club soda, opened just before using for maximum carbonation

1 1/2 pounds fresh okra, cut crossways into 1/2 inch wheels

In a mixing bowl, stir together the flour, cayenne, curry, and 1 teaspoon of salt. In a small bowl, beat the egg and buttermilk. Pour the buttermilk mixture into the flour and whisk until just combined.

In a Dutch oven or deep fryer, heat at least 3 inches of oil until a deep-fry thermometer reads 375 degrees. Just before frying, add the soda water to the batter and quickly stir together to blend. Mix the okra into the batter and, using a large spoon, carefully drop spoonfuls of batter into the hot oil. The batter and okra will take on free-form shapes and you may be able to make only about three fritters at the same tie to keep them from running into each other. Fry them for about 2 minutes then flip them over once to brown on the other side [we kept the other side frying at 2 minutes as well]. Transfer the fritters to a wire rack or a paper towel lined plate and sprinkle with salt. Eat warm.

[starcreatives]

Air Fry Okra Recipe, tasty

[prettyciggy]

sharing some of grandma's recipes 🩷 she's OUR grandma now. she tends to give simple recipes for easy bases - add whatever you'd like to them!

recipes:

- chicken noodle soup

- chicken salsa soup

- sweet potato curry

- gumbo

- how to make rice

- homemade bread. peasant, flat, and fried

CHICKEN NOODLE SOUP

- buy roasted chicken. place in pot with water filled about halfway up chicken. leave to boil for 40min-hour [good for walking away and doing things. boiling it makes it super easy to get the bones out. you can also just pick the meat you want off if you're in a hurry)

- pick out bones / add boneless meat to pot with water or broth from store (as much broth as you want)

- 1tb bouillon, bay leaf [i double this for stronger flavor]

- any seasonings you want. my personal favs are creole or yellow curry. parsley is delicious as well and discourages bad breath >:]

- veggies: sliced carrots, celery, chopped onions

- bring to a boil for cooking then turn down heat, leave for 10 min

- noodles! any that you want. grandma's favorite are egg noodles. cook until noodles are desired texture

great granny made this for my gma served on top of mashed potatoes

makes multiple servings! good for easy leftovers

CHICKEN SALSA SOUP

- saute / fry chopped onion in butter. add 1 pint water and 1.5 cup salsa

- 1 tsp cumin, 1 tsp chili powder, 1-2 tb bouillon, as much garlic as you want (i personally double this)

- when it starts boiling add 1-2 cups of corn (canned or frozen)

- add bite sized chicken. i always buy my chicken precooked bc i have anxiety about it LOL. cook for 5 minutes longer

serve with sour cream, chips, and cheese

SWEET POTATO CURRY

- fry 1 chopped onion and 1 chopped sweet potato together with butter

- add a little water (don't fully cover food) and cover to steam about 10 minutes

- buy bottle of red or green curry sauce. 3 tbs. or about half the bottle. curry paste or powder also works! use same amount and adjust as desired

- add 1 cup of water with 2 tsp bouillon

- i personally add some cooked shredded chicken and a bit of creole seasoning and parsley. not called for in recipe

- add coconut milk once potatos are fully cooked and soft

- low heat until desired temperature

served with rice and flat bread

COOPER FAMILY GUMBO

cook in a big pot

- 1 bag frozen okra. chopped or chop yourself. fry with small amount of oil until it stops being stringy. takes about 10 min depending on amount. add to pot after

- add chopped: onion, green pepper, celery (1 onion, 1 big pepper, 2 celery for base recipe. i do some spicy peppers as well. add more as desired)

- 1 24-32oz can of diced tomatoes

- 2tbs bouillion (i use veggie bouillion, meat kinds are good too) (grandma uses this for an easy roux replacement) (roux recipe: butter and flour in low to medium heated pan. mix until golden brown. add creole seasoning)

- about 1 qts of water (i personally love broth so i just fill until im satisfied) (i will also use 3 32oz containers of broth instead of water for flavor)

- season with parsley, 2 bay leaves, plenty of tonys creole seasoning (i also add curry powder, onion powder, garlic powder, and lemon black pepper) (creole is main soup seasoning for gumbo) (the brand is just Cooper Family preference)

- once veggies are soft add bite sized cooked chicken, sausage, shrimp (i don't usually include shrimp bc of texture. i use a cooked chicken from the store and just tear it up so it's stringy. creole or beef sausage is my favorite) (i recently found some dried shrimp at my store and added that, good replacement for texture issues)

serve over rice with bread. best breads are garlic french bread or flat bread. normal bread slices also work just fine

creole is a little spicy, so taste test for desired amount as you're adding

FOR RICE IF YOU DONT HAVE RICE COOKER:

- add 1 cup rice or more

- WASH! rinse rice in water, mix with hands, and drain multiple times until water is no longer milky colored (doesn't have to be 100% clear)

- fill water until it's a little above the rice. measure with finger, i usually do a little under the first knuckle

- cover pot and leave to cook on medium heat. if it starts to boil, immediately turn down heat to low.

- once all water is evaporated, add butter and salt! serve with whatever you'd like

for YELLOW rice add 1-2 tb butter and 1 tsp turmeric, throw in some fried onions if you're feeling fancy!

grandma liked adding 1-2 tb of ketchup and fried onions to plain cooked rice. said it gave it a great reddish color LMAO

HOMEMADE BREADS

PEASANT BREAD BASE RECIPE

- 2 cups of warm water

      - for rosemary bread add crushed rosemary at this part

      - add any seasonings you want or leave plain! either way is delicious

- 1 tbs yeast, 2 tbs sugar, 2 tbs salt

let rest until yeast is activated (looks sticky/foamy/expanded)

- add up to 4 cups of flour. mix each cup in as you pour, the dough will be sticky and can be mixed with a fork

- cover with cloth and leave it to rise. will double in size. i usually walked away to leave it for an hour, im not sure if it actually takes that long tho lmao

- preheat oven to 375

- get your baking bread bowl or pan and butter VERY well to prevent the dough from sticking. i tend to cover the dough and pan in butter. if you don't have an oven bread pan or whatever it's called (my gma called it a cereal bowl i DONT think that's correct hahahah), then a flat pan will work just fine! bowl is just for shape. gma divides bread into 2 loafs, i divide into rolls or flatten it for flatbread!

- cover again in rag and let dough rise a 2nd time before placing in oven

loaves take about 20 minutes, but just bake until bread is a golden brown :] grandma likes adding sesame seeds before putting bread in oven

recipe works for pretty much anything! pizza dough, loafs, rolls, flatbread

FLATBREAD

- follow peasant bread recipe up until the 1st rise of the dough

- butter or spray cookie sheet with oil, spread dough thin

- brush top with melted butter, sesame seeds, parsley, and parmesan cheese

- bake at 325 until golden brown

i personally add some sliced chery tomatoes, rosemary, cheese, and creole seasoning to top bread before placing in the oven. then more cheese directly after pulling it out.

FRY BREAD

- after 1st rise, divide and hand flatten dough into thin circles

- paint with melted butter and let rest for 5-10 minutes

- fill a pan about 1/3rd with oil, high or medium heat while dough is resting in butter

- cook in oil until crispy golden brown

delicious with curry or gumbo!

[stellerssong]

Weirdly (maybe not-so-weirdly) I have experienced some similar interactions with neurodivergent feds who you kind of have to sheepdog into getting the results they’re assigned to get. Anyway: what are some delicious foods you’ve eaten lately, either stuff you’ve cooked or stuff others have made for you?

i have been hearing troubling rumblings about the records for this program for some time around my workplace but, safely sequestered in scripted as i have been up until this point, i was happy to consider them Not My Problem. and like. oh bud. oh bud. innocence is fucking bliss. the one redeeming quality of this particular host is that she has a 4-month-old dachshund who she occasionally shows on camera. otherwise TRUE CRIME IS A CANCER!!! TRUE CRIME IS A PLAGUE UPON SOCIETY!!!!

ennywhey.

this past christmas was a very exciting time for me and my dad because for the first time!!! my lola OFFICIALLY tasked us with making pancit (with me taking point) and pinakbet (with my dad taking point) for christmas lunch/dinner, with no oversight from her. neither recipe is particularly difficult per se (pancit is approximately a rice noodle stir-fry, and pinakbet is a soupy sauté of bitter melon, other veg, and pork, for the uninitiated), but the Passing Of The Torch was kind of a big deal for us. and honestly both things came out tasting...well, just like my lola's. which was very special.

i was especially stoked on the pinakbet, since as co-chef i was able to control ingredient ratios to my liking (more okra) and ramp up the ingredients (more okra) that i have been known to get a slap on the wrist for hogging (okra).

just before christmas my partner and i went to Atlanta to visit a friend doing a postdoc there and i tried lemon pepper wet wings for the first time and that was also very exciting. wings are one of those foods that i will always eat but never really crave, but this shit was off the fucking chain. i will dream of those wings for some time.

OH and while @the-everqueen was visiting i made tonkatsu and japanese-style curry! slightly labor-intensive, but a) it's validating to observe how much less afraid i am of frying things than i used to be! maybe i am improving my kitchen skills! and b) after we finished dinner we all just kind of. sat on the couch and stared blankly into space for a while. yknow how sometimes you eat something so good you go into deep victorian mourning for a brief period afterwards because it is now gone from you? yeah.

[frogiwi]

fixing ur ask drought hi top 5 uhh vegetables

U KNOW THIS IS A TERRIBLE THING TO ASK ME I AM SO BAD AT VEGETABLES. I'M GETTING AN F IN VEGETARIANISM

ok all of these will be under the caveat of. being cooked indian style. i am too unused to vegetables cooked other ways and am generally greatly bothered by their textures. when i eat veggie noodle it is actually just noodle. and egg.

i'm also gonna link random recipes that i have not tried and cannot vouch for the qualities of but just to give an idea of how i eat them

okra (bhindi masala - we don't make this with any of the additional stuff like onions/tomatoes, it's just the okra and spices stir fried)

um. are beans vegetables? if so, garbanzo beans (chana masala)

POTATO (aloo curry) (drier version: jeera aloo)

oh. onions are vegetables. i love onions! no recipe needed, put onions in everything (red > spring > yellow)

i'm cheating again (or not, google says beans and lentils are vegetables) and saying yellow lentils (moong dal fry)

[withahappyrefrain]

I love the new grill dad anon..the oil to clean thing doesn’t make sense to me either, I’m pretty sure once you become a man with a grill you understand it..no woman has understood that shit (maybe it makes sense in their weird boy brains😂)

But I feel like Rooster, Hangman and Bob have a grill off (organized by coyote and Phoenix and videoed by fanboy and payback with steller camera work) and Bob just out grills them with the power of midwesterness.

Bradley’s is too basic and chill (cali and Virginia don’t have much rep for grilling)

Hangman’s is way too fried and oily (fried food is good until it gets gross and soggy “family recipe”)

Meanwhile Bob’s grill doesn’t have a deep fry attachment and he makes cheese burgers (every kind of cooked) (with toasted buns) full sandwiches (family recipe) and hot dogs that aren’t full of chemicals that made fanboy throw up last time (didn’t help that he ate five of them) and hands down won (clean grill and a “kiss the cook” apron) They decide to rotate who grills at the annual bbq but everyone comes to Bob’s house in the summer on Sundays 😂

The oil thing sounds intuitive but it's like a cast iron skillet. Water removes the seasoning and depending on the material of the grill can cause it to rust, whereas oil can still remove the gunk but not hurt the grill or cause shit to get into your food. It's not a guy thing it's the chemistry of cooking :)

Bradley can grill steaks, but his burgers aren't anything special. We're not known for grilling in Virginia, but I can see him being really good at smoking meats. So he'll bring his smoked brisket to the dagger cookouts and everyone takes leftovers home.

Jake does use too much oil. He makes a delicious deep fried turkey for Thanksgiving and like Bradley, his burgers and hot dogs are alright. He knows how to do fried chicken and that becomes his speciality for cookouts. Ooo, and fries okra!!

Bob knows the secret to grilling is timing and seasoning. He doesn't have a super fancy grill, it gets the job done. He tinkers around with seasoning, trying out different ingredients and varying amounts until he cracks the code. He has several notebooks of different recipes, seasoning mixes, marinades, etc. If he shares a recipe with you, that means you're in his good graces ;)

[aturnoftheearth]

Top 10 plants

im gonna list my garden plants bc i think it would be funnier :3

mad hatter peppers - so gentle to pick, HUGE producer, come back year after year (we didn’t plant any this year they just managed to stay alive and come back producing this year!!), and they’re basically like a little bell pepper substitute

watermelon - beautiful in theory, finicky in practice. they require SO much water that you’ll think you’re drowning them or “oh they’ll be fine for a day” and then boom. dead little watermelons. so many pretty vines though and the excitement of finding a little melon? beautiful.

sweet potato - look beautiful when growing (lots of vines) and then they flower when ready 🩷 also fun to dig up and see the sheer size of those bad boys and realize you now have 45 pounds of sweet potatoes and only one sweet potato fry recipe.

potato - although more versatile, they lose out to the sweet potato due to how many little babies can be hiding in the dirt at any time. you’ll think you’ve gotten every tuber and then boom. three more. gets kinda annoying.

onion - loooove to have, easy enough to grow, but they spend so long in the dirt and you see the green part and feel the urge to pull it up but u gotta refrain if u want a whole onion. and then u gotta dry them out before using- it’s a whole ordeal.

jalapeño/bell pepper - these are fine but it’s really frustrating waiting for bell peppers to ripen on the plant and those jalapeños can hiiiide. also bugs love the bells.

cucumber - i LOVE cucumbers but you wouldn’t think they love me the way their vines HURT!! but they’re so beautiful…… especially when they climb up our little cattle post we made into a makeshift trellis and complete The Cucumber Tunnel :D

tomato - these can also be really finicky and require a lot of water- but not too much! and a lot of sun- but not too much! and some varieties get diseases so easily. no worse feeling than seeing a beautiful red tomato (after they finally ripen) only to realize they have blossom end rot :(

squash - just like the cucumbers, these little shits HURT. but worse than the cucs? they don’t delicate drape from vines, easy enough to pick. no no no- they’re sneakily tucked amongst leaves larger than my head with little pricklies alllll along the stems. but they’re so delicious that we make do with the pain of picking 🧡

okra - love them but they are the bane of my existence 💚 so hard to pick (you NEED a cutting tool), great producers but get too tough if they get too big, hard to tell if they’re gonna be too stalk-y if they’re in the middle ground of ‘not quite small enough but not really too big” and ants LOVE to climb those damn stalks. OH! and the stalks get soooo tall they either break from the wind or im dying trying to reach them.

[blueberryproton]

A very simple recipe that you can have with some curd/yogurt/lebaneh-

- Cut okra/ladies finger into these slivery slices

- mix 1 tbsp turmeric, 1 tbsp chilli powder , salt and oil as needed, wear a glove and mix everything

- preheat oven/air fryer to 400, then bake it for 7-10 mins, or more if you want it burnt!

Or

- pour a little bit of oil on a skillet, let it heat and then put all that you mixed on it and fry them till crispy brown

💫plate it and eat it while reading a book or looking at the sky or watching everybody loves me 💫🪸

[tabeojacafe]

Video on how to make Marine Carine's Invincible Battleship Curry.

Recipe under the cut:

Ingredients (for 1 dish) 1 chicken thigh (250g) 1 onion (200g) 1/3 celery (40g) 1/2 carrot (70g) 1/2 tablespoon curry powder 500ml water 3 pieces of curry roux 3 drops of Expotion Pepper Ripper (If you do not have the Expotion, you will not be able to summon the Tabegami, but it can be made without the Expotion.) 400g rice

Toppings 6 sausages Yellow bell peppers as desired Appropriate amount of red bell pepper 1/4 eggplant 1 1cm slice of pumpkin 2 slices of zucchini 2 or 3 small clusters of boiled broccoli 2 baby corn cobs 1 boiled okra 1 boiled carrot slice (cut out with ★ mold) 1 small tomato Salt and pepper (except for children who do not like spicy food) A dash each of mayonnaise and vegetable oil

Directions

① Cut onion and celery into thin slices, breaking up the fibers. Grate the carrots.

② Cut chicken thighs into bite-sized pieces and season with salt and pepper (omit if children do not like it).

③ Heat 1 1/2 tablespoons vegetable oil in a pan and add ingredients from ①. Cover with a lid, reduce heat to medium-low, and steam fry, stirring occasionally. (about 20 minutes).

④ Add 1 tablespoon of vegetable oil and stir-fry ingredients from ②. When the color of the meat changes, add curry powder and stir-fry.

⑤ Add water, cover and simmer over medium heat for 10 to 15 minutes. Add the curry roux and simmer for 5 or 6 minutes, stirring constantly.

Topping

① Heat a little vegetable oil in a frying pan and fry sausage.

② Add a little more vegetable oil to the pan and ingredients from ① after removing the sausage, add bell peppers, eggplant, pumpkin, zucchini and baby corn, and deep fry them to a nice color.

Arrange the rice on a serving dish

① Wrap the warm rice in plastic wrap, shape it into a ball and place it on a plate.

② Serve the curry on top of the rice. Serve the curry, garnish with vegetables and sausage toppings, carrots cut out in star shape on the rice, mayonnaise squeezed on top, and mini tomatoes on the top!

The final dish is "Invincible Battleship Curry" with MAX ingredients and MAX amount of work! This dish is not only visually pleasing, but is also very tasty if made according to the recipe, so please give it a try! You may also arrange the ingredients you stick in it as you like!

[lalazeewrites]

Ahhh, thank you so much for tagging me in such a fun quiz! I am LOVING reading everyone's answers! All of you make me smile so much 😍 @stocious @shinygalaxyperson @energievie 😍

what are some movie / tv quotes that you quote often?

"Keep it secret, keep it safe!" - LOTR (any time I hand anybody anything) "What, like it's hard?" - Legally Blonde A million quotes from Arrested Development, Seinfeld, and Simpsons, because I'm annoying.

what is your favorite flower?

Iris, tulip, daffodil, bleeding hearts.

if you were in avatar: the last airbender what element would you want to bend? earth, fire, water or air?

Water!

what was your first job?

An ice cream shop where I had to sing full length songs about ice cream and also sing every time I got tipped.

what is your favorite breakfast?

Difficult! I'm a breakfast PERSON as a LIFE RULE. I eat breakfast food often more than once a day. Maybe a giant waffle with all three of the fruits. Although my local place does a waffle with bacon and chocolate that I love. But when I say that, I miss meat. You see my problem. Scottish square sausage is the best sausage.

what’s a meal from childhood that you love?

Going fishing with my dad, he'd clean the fish outdoors (or have me scale & gut them), and then he'd fry them til super crisp over the fire, cooking in a pan with masses of butter and salt.

what’s your favorite joke to tell?

My kid is the joke-teller, I'm funny on the fly/in banter.

what’s your favorite animal to see at the zoo?

The reptile & amphibian house!

what’s your go to quick meal to cook / make at home?

Packet ramen that I load up with egg, meat, veggies etc. Chocolate chip pancakes. Omelets with whatever filling is in the fridge.

what’s your go to meal to cook someone to impress them?

Shrimp red curry from scratch, lamb & okra curry (recipe from my Pakistani ex-father-in-law), lasagna.

what’s something you want to do better?

I don't know. I try to be kind to myself and not give myself expectations that may fail, and rather try and work toward a general goal. Like, I would like to continue to learn and grow in handling my PTSD, triggers, and symptoms in a healthy way.

if you’re working do you like your job?

Yup! I love it! I haven't been able to work in 6 months, because of my spine injury, but I'll be back once I heal from surgery. I work at my daughter's grammar school as a recess and lunch monitor, so I get to see her every day, as well as her friends. We have a good time!

do you collect anything? what?                                              

I of course collect all my concert tickets. I collect horror movies, like I have hundreds of horror DVDs, a lot of them obscure (and many of them not). I've been collecting different editions of Anne Rice books since I was 11yrs old.

if you were trapped in a kids tv show, what show would you be okay with being trapped in?

Sailor Moon!

an adults tv show?

God, all the shows I watch & love are all so fucking fraught with Horrors LOL Can I be on Supernatural as long as y'all promise I don't end up like all the other women on the show?

what kind of job did you want as a child?

I wanted to be a garbage lady!!! I wanted to actively help save the environment lol. So, I was always really happy when the garbage people came along to take away the trash and recycling. Later, I wanted to go into zoology. (Didn't do any of those things, I got a scholarship in Theater & Arts lol)

do you follow any sports? what team do you root for?

GLASGOW CELTICS MON THE CELTICS

if you could be any animal what would you be and why?

I've always wanted to be a sea turtle! Drifting and dreaming through the pretty seas and having a million lovely beautiful babies.

if you could be any mythological creature what would you be and why?

Probably like a pan. Y'know, with the goat legs, playing music all day and getting drunk, partying with the other forest fae.

what’s the most obscure thing you’ve had to google for a fanfic you were writing/reading?

I was definitely googling how nuclear power reactors function for Star Trek fic and learned more than I imagined I would lol.

what milkovich do you identify with most?

Ooof, of course Mickey. Growing up terrified of a severely abusive father who would snap at the smallest thing, having an eastern european immigrant family, growing up with anger issues but being excessively soft on the inside, and hey, my parents are chicago born-bred folks (first generation american).

which one are you actually like the most?

ughhhhh. . .Why I gotta decide?! Mickey lol.

what gallagher do you identify with most? 

Fiona. She had to deal with Frank the most. My dad is a lot a lot a lot like Frank (narcisstic alcoholic genius level asshole who is happy to abandon their kid & make them feel bad about it instead of taking responsibility), to the point where I will sometimes get triggered by his presence in an episode and have to stop watching for months at a time when I was first watching the show. She's always trying her best to be everything for everyone, usually to the detriment of her own personal identity and happiness. She's absolutely easily the most like me.

 which one are you actually like the most?

No, still Fiona lol

[lizardmonet]

looking up recipes for air frying okra and half the comments on one are “what if i don’t have an air fryer???”. on a recipe titled “air fryer okra”. i think the internet should be harder to access actually

[insipid-drivel]

Traditional Southern US Foods To Make You Question Reality (Or Salivate Aggressively)

I know that many people are aware of the fact that Southerners from the US like to deep fry things that have no business being deep fried. But did you know that the older “iconic” Southern foods are even more disturbing or esoteric?! You’re about to find out! Here are some recipes that my old Southern family survived on and felt compelled to pass on the oral emotional trauma down the generations:

-Pickled Okra. If you don’t know what okra is, it’s basically a suspiciously phallic vegetable that produces absurd amounts of slime. If hagfish knew about okra, they’d sue for copyright violation. It’s used a lot in Southern cooking as a healthy vegetable that grows in abundance and is often incorporated into various recipes using its plant-slime for texture. A lot of Southerners will eat okra on its own or, most popularly, pickled. They’re also popular fried, but I refuse to eat any form.

-Black Eyed Peas and Ham Hocks. This one is actually pretty good, although I’m neither a huge fan of black eyed peas nor of pork. Leafy greens like kale or collard greens are often thrown in for added texture and nutrition. Black eyed peas are actually beans, and the recipe came about because both the ham hocks and beans require a very long cooking time at a low temperature and tend to finish cooking at the same time.

-Deep Fried Chicken in Motor Oil. No, this is not a joke. Prior to the era when detergents that induce vomiting to prevent ingestion were introduced into things like gasoline and rubbing alcohol, gasoline and motor oil were used for a lot of things in the South. Gasoline was used as everything from hair pomade to laundry detergent. For want of large quantities of other food-based oils in times of severe poverty, motor oil used to be a viable option as a frying oil because it 1) Basically air-fried the food you put in it without absorbing into any of it, or so I’ve been told by older relatives and 2) You could use it in the truck engine after you were done and save money on both food and vehicle maintenance. I feel that it should go without saying, but don’t try this one at home ffs.

-Peanuts And Coke - To be clearer, I mean the actual soda Coke, but in the South “coke” is commonly used as a general term for all sodas. This one comes from practical purposes from people (usually men) who worked as miners. To keep coal dust and other gross crap from getting on a packet of peanuts (this was before energy bars were a thing), pouring them into Coke not only added flavor to them, but kept the peanuts from getting dirty. Peanuts and coke later evolved into what we now recognized as Boston Baked Beans!

-Succotash. I’m including this one not because it’s necessarily an unusual flavor profile, but because a lot of people don’t know what the hell it is aside from being Yosemite Sam’s catchphrase. It’s essentially a cold or warm salad built on a foundation of corn and lima beans (this is essential because the two form a complete protein when eaten together). Succotash is supposedly one of the foods served at the first Thanksgiving between white settlers and Native Americans. It’s usually accompanied with additions like bacon bits and sun-dried tomatoes.

-Chicken and Dumplings. Not a gross one (in my estimation) but a very anthropologically revealing dish! If you come from an old Southern family that immigrated from England and/or France, the way in which you prepare the dumplings in chicken in dumplings reveals where your ancestors came from! Unleavened dumplings (no yeast), or “slickers”, are traditionally considered to be passed down from origins in Southern England. Leavened dumplings (”floaters”) indicate the opposite. For those who don’t know, it’s a stew made from white gravy and pepper full of shredded chicken and wheat dumplings. Other ingredients can be added or removed based upon the family or person making it. It’s a Southern mainstay, especially during times of economical crisis.

-Chipped Beef, aka “Shit On A Shingle”. “Chipped” beef refers to “dried” beef, which was a very common staple protein before the advent of Spam. To hydrate the dried beef and make it into an edible meal, it’s cooked low and slow in white gravy and pepper and served on toast. It’s... food.

-Dutch Babies - No, we’re not going down the road to cannibalizing infants from the Netherlands. Dutch babies are actually awesome and tasty, and are a very simple pastry recipe that takes the concept of a pancake, a crepe, and a popover and bastardizes the shit out of them. Traditionally, the pastry is made in a Dutch Oven (aka a large, flat-bottomed cast iron pot, often with metal legs so it can be placed directly onto a campfire or into an old fashioned wood stove), and can be either eaten with fruit, syrup, and a dusting of powdered sugar, ungarnished, or you can fill it with whatever suits your fancy, like jam.

-Beignets (pronounced “ben-yays”) - Possibly Manna from Louisiana’s version of heaven. Beignets are another Southern mainstay of patisseries, although they’re most closely associated with Louisiana. They’re amazing light, fluffy pastries that are like lighter, crispier versions of doughnuts that are aggressively coated in powdered sugar. Speak ill of beignets and I will fight you.

-Po Boys - Another Louisiana favorite, the name comes from “poor boys”. History has it that the first official use of the recipe and name came out of New Orleans in 1929, when a large-scale strike held by streetcar drivers left many people low on money and hungry. Benny and Clovis Martin, aka The Martin Brothers, began giving their shrimp sandwiches away for free to picketers, calling out, “Here comes another poor boy!” when they’d spot a hungry driver coming up to their shop, and the brothers fed the strikers for free until the strike’s end. They’re most often served on French bread or hoagie bread and feature deep-fried, spiced shrimp covered in Cajun spices, lettuce, tomatoes, and a little bit of (spicy) mayo.

-Shoo Fly Pie- You may have grown up with the song “Shoo, Fly, Don’t Bother Me!” and this is where it comes from. Shoo Fly Pie, as I recall was originally invented by the Pennsylvania Dutch/Amish and was adopted by many Southern families as a cheap and easy dessert that didn’t need a lot of refrigeration to keep well. The primary ingredient in the filling is thick black strap molasses (hence the name), and it tends to taste like sugar that is also on fire.

-Green Tomato Pie - Oh yeah. You may have heard of “Fried Green Tomatoes”, but green tomato pie is a classic. It’s made either sweet or savory, but usually sweet, and is most commonly made at the end of the tomato growing season as a means of making use of green, unripened tomatoes that won’t reach full ripeness before the season changes and they start to rot on the vine.

-Tumbleweed Stew - This time the name is as literal as it sounds. In some cases, families devastated by the Dust Bowl and Great Depression were left eating whatever they could find that wasn’t lethally poisonous, including tumbleweeds. Luckily for them, the Navajo and Pueblo peoples had been cooking with tumbleweeds for generations. You can find a recipe for authentic tumbleweed stew that’s as close to Native tradition as I, a non-Indigenous American can find, Here.

-Bacon Grease - Yeah, just the grease. Bacon grease is largely used in pretty much any recipe you don’t have salt for. Bacon grease/fat is also used for curing cast iron cookware (the most popular traditional Southern cooking vessels because a good cast iron skillet can last for generations). Aside from using it as a replacement for salt and other flavorings when money is tight, an essential part of kitchen maintenance comes in the form of keeping your cast iron cookware cured with grease. It keeps your food from picking up iron flakes and prevents rust from forming. Be very careful about asking how your food is prepared if you are vegan/vegetarian, Kosher, Halal, or otherwise cannot consume pork or certain other animal products if you’re eating in the South.

-Ambrosia Salad - Quite possibly the most unhealthy salad on this planet that remains a must-have at any Southern family gathering, it consists of canned fruit salad, mandarin orange wedges, marshmallow creme (bonus points if you use Cool Whip), mini marshmallows, and the bitter tears of doctors.

-Boiled Peanuts - A lot of people lose their minds about this one, but yes! Peanuts are legumes, and boiling them tends to convert their texture to being similar to water chestnuts. They absorb the flavor of whatever you put in the water, including very hot spices. No, you don’t eat the shells.

-Pickled Pigs/Chicken/Calves Feet - Picked-anything is a very Southern way of preparing food, but pig’s and chicken feet in particular are a cultural mainstay. From a background of such intense poverty, Southerners couldn’t afford to throw out “unappetizing” parts of animals and had to get clever with how to make them palatable.

-Grape Dumplings - Another recipe that originates with Native Americans that my own grandmother learned from the residents of the Reservation near where she was born in Oklahoma. Using unleavened dumpling bread, families would boil the dough in grape juice with a little extra flour for thickening and allow the juice to render down into a sort-of coulis. It tastes better than it looks.

Enjoy your next meal, y’all!

[kethabali]

I saw African cuisine is your current hyperfixation /curi, I would love to hear some facts/things you find interesting about the subject! /gen

omgg i always love to talk about my hyperfixations thank you for asking

it's only been my interest for a few weeks so i don't know much YET but i've been researching how historical events and circumstances have affected cuisine so i was looking at the transatlantic slave trade and colonization of the americas and how it shaped cuisine in places mainly in southern america and the caribbean

i know that about 69% of enslaved people were brought from west africa, especially the kingdom of kongo so the cuisine is very influenced by that region and things like shrimp and grits, gumbo, okra, oh and BOILING PEANUTS this was very fascinating to me also collard greens and legumes like black eyed peas. the technique of frying chicken is also credited to west african influence but i don't know much about why/when it started. the one pot cooking method and stews is from west africa as well esp putting together meat and vegetables in a pot and cooking for long period of time (we do this a lot as well in bengali cuisine)

in regards to like regional african food, i've been most interested in ethiopian food because how similiar the flavors and cooking methods are to south asian food as a result of the indian ocean trade route it's just so cool to me how familiar it is to me despite being thousands of miles away from bangladesh absolutely mind boggling but yeah like injera bread, roti, sambusa, cic wet which resembles chana dal very much, they have dishes that resemble daal and south asian curry a lot too like misir wot and doro wat which is ethiopian chicken curry

but my favorite thing i have seen so far is their berbere spice first of all it is so fun to say second of all it has SO MANY DIFFERENT FLAVOR COMPONENTS i love it it's even more intricate than the spice mix i use for bengali torkaris/jhols (curry) not to mention the color is so vibrant you can't not be giddy cooking with these spices they smell and look so amazing it's my favorite part of cooking is the colorful spices

other african dishes/recipes i have been very interested in: jollof rice, okra stew, FUFU my god i am dying to eat this it looks so stretchy and soft i think i would be in love with it i just gotta go buy and make it or buy it from a restaurant when i get time.

i'm sure there's a lot more i can say if i keep digging around in my brain but i think this is long enough lmaoo thanks for asking!

[moononmyfloor]

Lǎobǎn's Recipes

(From the ending credits of 2017 Chinese drama adaptation of Midnight Diner: 深夜食堂)

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Ep 32: Willow Leaf Fish

Beat the egg, dip the fish in it. Coat well in breadcrumbs.

Deep fry in oil until it becomes golden. "Happy Encounters" is done!

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Cuttlefish Fried Rice

Heat up a pan with olive oil. Saute the garlic cloves and onion until fragrant. Add cuttlefish and set aside after they are semi-cooked. Then loosely stir fry the plain rice, add cuttlefish ink and mix thoroughly. Lastly put in basil and the previously stir fried cuttlefish, garlic and onions and stir-fry some more. Serve.

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Steamed Pork Ribs

Rinse the ribs clean. Take steamed meat powder, spicy bean paste, rice wine, soy sauce and water. Mix well. Add potatoes and ribs into this marinade and toss well. Lastly put in a steamer basket and steam it well.

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Cold Bok-choy, mushrooms and okra

Wash clean the vegetables well. Blanch and chill them. Mix well mirin, kombu soy sauce, sake and mashed garlic. Serve it as a dip.

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More Recipes