I'm making cherry cobbler for the church picnic tomorrow because the theme of the picnic is ethnic food, and we're supposed to bring something from our ethnicity.
I figured "Southern" was about as close to an ethnicity as I really get, so cobbler it is, cos I don't make fried chicken or fried okra, and nobody but me would eat turnip greens if I made those.
5 years ago
2 comments:
I tried making okra a few months ago without deep frying it. And I don't know about you, but I had never had okra that wasn't deep fried in my life. But it wasn't until I tried just cooking it in a pot did I find out why.
Because it's snotty!
It makes this ectoplasm stuff which doesn't go away unless you deep fry it. Those TX lunch ladies knew what they were doing after all.
Very true. My mom used to make okra and tomatoes, and it's very snotty. You kind of have to get used to it.
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