[QUOTE=LouisB]
She actually believes that eating things that were fried in grease are bad for you.
[/QUOTE]
Anybody remember the series Grace Under Fire (starring Brett Butler as Grace before she imploded)? In one episode Grace’s ex-father-in-law has a heart attack in her house, which her ex-mother-in-law (played by the great Peggy Rea) dismissed as indigestion with the line:
“I’m not surprised he’s sick. Grace doesn’t use enough grease in her cookin’. You’ve gotta use grease cause that’s what makes the food go down. Just science…”
I’ve mentioned the story of my mother and the George Foreman Grill before I’m pretty sure, but if not or for those who haven’t read it her favorite feature of it was “the way it catches the drippins…” which she’d then pour back over the meat before serving.
[QUOTE=spoke-]
Wow. Really taking the thread title literally, aren’t we?
[/QUOTE]
In retrospect, I’m inclined to say that the comment is triflin’. Obviously, if scrambledeggs had actually ever eaten Southern cookin’, he/she would know better. Poor thing prolly never even had a real biscuit. Truth be told, biscuits made from lard are much superior to those made with shortening - just bad for your arteries is all.
[QUOTE=NinetyWt]
In retrospect, I’m inclined to say that the comment is triflin’. Obviously, if scrambledeggs had actually ever eaten Southern cookin’, he/she would know better. Poor thing prolly never even had a real biscuit. Truth be told, biscuits made from lard are much superior to those made with shortening - just bad for your arteries is all.
Either that or it was an attempt at sarcasm.
[/QUOTE]
And what self respecting [del]southerner[/del] cook of any geo-ethnic heritage cooks with canned vegetables other than as a matter of necessity or expedience?
[QUOTE=carnivorousplant]
What are you breading it with?
[/QUOTE]
I use flour with just a bit of cornmeal cause I like the little crunch the cornmeal makes. Ummmmmmm… how to describe it… just enough to make it all gooey. Also I fry it in small batches in just enough oil to cover the bottom of the skillet. The trick is to keep what you’ve already cooked warm while the next batch is cookin’. I let the oil heat up, fry a small batch, add a little more oil, heat it up, fry a small batch. It’s some work but trust me it’s worth it.
[QUOTE=spoke-]
Looking at that list, I’ve always considered Mary Mac’s to be overrated. (It’s not bad. Good enough for tourists, I guess.)
Thelma’s used to be awesome in its old location on Luckie Street and was still very good when it moved to Marietta Street. The location on Auburn Avenue, though, is such a dank dive that it’s hard to get past the atmosphere and enjoy the food.
OK Cafe is not really a meat-and-three, at least not a traditional one. (It wasn’t the last time I went there, anyway.) It’s a bit more nouveau.
Son’s Place is just mediocre. Not great.
The Colonnade has by far the best food, but it keeps monkeying with its hours and cutting them back to the point that I never know when it’s open. I think it’s only open on weekends now.
I will have to try some of the others on the list.
[/QUOTE]
I hear good things about Carver’s. True hole-in-the-wall, but tasty.
[QUOTE=swampbear]
I use flour with just a bit of cornmeal
[/QUOTE]
Are y’all sitting down? I used my flour/cornstarch/baking powder, (Mrs. Plant hid the Clabber Girl) sliced the okra with some onion. I had no green tomato or pepper on hand. Mrs. Plant, Who Isn’t From Around Here, ate three pieces! She liked it. We ate it with a $6.00 T Bone, baked potaotes and stewed yellow squash. I owe you a beer or whatever you drink over there, Swampbear.
[QUOTE=swampbear] BlinkingDuck are you by any chance thinking of Mama Jean’s in Allllllbeeeeeeney? Sadly it closed about five years ago. Pearly’s and Aunt Fanny’s are still open and well as Carter’s. Pearly’s is the only one that does breakfast these days. Look at my location.
If you want fried okra that’ll make you slap yore mama and grandmama, try it with a little green tomato, onion and bell pepper mixed in. That’s the way I grew up eatin’ fried okra and the way I make it now.
Zsofia I can make my own biscuits but I gotta say some of them frozen ones are almost as good.
I now have a cravin’ for fried corn. Thanks a heap y’all!
[/QUOTE]
Small world…I believe that is it! Mama Jean’s sounds very familiar. I remember Pearly’s as well.
[QUOTE=BlinkingDuck]
Small world…I believe that is it! Mama Jean’s sounds very familiar. I remember Pearly’s as well.
[/QUOTE]
Yay! Mama Jean’s was a true hole in the wall on Palmyra Road but moved over to Slappey Blvd. a couple of years before it closed. I loved Mama Jean’s.
carnivorousplant glad y’all liked it. You really should try it with green tomato and banana pepper. I’ve had people refuse to eat fried okra any other way after eatin’ my okra. Oh, and a beer would be nice.
[QUOTE=swampbear]
Yay! Mama Jean’s was a true hole in the wall on Palmyra Road but moved over to Slappey Blvd. a couple of years before it closed. I loved Mama Jean’s.
[/QUOTE]
Ever been to the Ramada Inn in Americus? The thing I missed most about Americus was their lunch buffet. It’s obviously not as atmospherically pleasant as the Windsor’s dining room (where the Indian chef sauteed butterbeans in the shell that were great) but as far as “artery clogging goodness” they had the best fried everythings and country vegetables I had in Georgia. (Only downside was the time that, after avoiding them for 32 years, I ate chitlin’s there, not realizing what they were— worst part of it: the realization that they arent’ that bad.)
While I’m sure it exists I’ve yet to find any really good barbecue in SoWeGa though. (For that matter, when I lived in Albenny I never found anything that looked older than the 1930s even though the city’s supposedly a century older, plus one mile in the country any direction and I expected to run into Yoda levitating an old El Camino from a swamp and groaning “Fucking annoying these mosquitoes are! And lake my ass on the sign they can call it, a swamp this is!”
I do it my own self…I don’t like having to get cleaned up, dressed, drive somewhere and wait in a damn line before having my biscuits and gravy; that’s just bassackwards, IMHO.
You just take some White Lily and… :smack: :smack: :smack: well, shit, they done fucked up White Lily, gottdamnit!
Southern food, when it’s good, it’s very, very good; when it’s bad, it’s horrid. You have to do it right.
That restaurant (and she-crab soup) is the only thing I miss from South Carolina. There’s one in Atlantic Beach, FL, and Ivylad is going to take me there for dinner one day.
[QUOTE=swampbear]
Yay! Mama Jean’s was a true hole in the wall on Palmyra Road but moved over to Slappey Blvd. a couple of years before it closed. I loved Mama Jean’s.
carnivorousplant glad y’all liked it. You really should try it with green tomato and banana pepper. I’ve had people refuse to eat fried okra any other way after eatin’ my okra. Oh, and a beer would be nice.
[/QUOTE]
Are you willing to share the recipe for your “Slap Yo’ Mama Okra” or is it a closely guarded secret that will go to the grave with you?
I haven’t had good breaded okra in a while is what I’m sayin’.
