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Topic: 2019 Offseason Stream of Unconsciousness

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MrNubbz

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1330 on: June 22, 2019, 10:51:55 AM »
Quote from: Cincydawg on June 21, 2019, 11:25:45 PM

Fried okra is probably my favorite veg.
Not sure it's edible any other way.At least not like Zuccini/Yellow Squash/Egg Plant,IMHO
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CWSooner

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1331 on: June 22, 2019, 10:54:48 AM »
Quote from: MrNubbz on June 22, 2019, 10:51:55 AM
Not sure [okra]'s edible any other way.At least not like Zuccini/Yellow Squash/Egg Plant,IMHO
It's OK pickled, IMO.

I think God created okra to be fed to pigs.
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Cincydawg

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1332 on: June 22, 2019, 11:19:19 AM »
Most southern food types reflect lack of refrigeration back in the day.  I just read a book called "Salt".  It goes on too long in parts, but it was interesting.



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Cincydawg

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1333 on: June 22, 2019, 11:24:00 AM »
What cool names do you have on your CFB team this season?

D'Andre Swift is a good one.  And he is.

Ameer Speed

Jake Fromm (State Farm)

John Seter (he is buried on the depth chart)

Josh Moran (tough kid, with a clue)

Stetson Bennett  (kid with the hat)

Zion Logue

Makiya Tongue

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Cincydawg

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1334 on: June 22, 2019, 11:24:48 AM »
I love okra however it is prepared, and in soup.  An Indian place near us serves it thinly sliced and flash fried, it's amazing.
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MrNubbz

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1335 on: June 22, 2019, 12:10:36 PM »
Quote from: CWSooner on June 22, 2019, 10:54:48 AM
It's OK pickled, IMO.

I think God created okra to be fed to pigs.
Take that back or CD's libel to give you a good dutch rub
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847badgerfan

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1336 on: June 22, 2019, 12:30:08 PM »
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betarhoalphadelta

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1337 on: June 22, 2019, 12:30:52 PM »
Quote from: Cincydawg on June 22, 2019, 05:18:44 AM
Well, there is the hominy step of course, but I fergit hominy steps there are now.
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MrNubbz

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1338 on: June 22, 2019, 12:44:35 PM »
What'd I miss?What ever went right the hell over my head but you foodies get it
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MichiFan87

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1339 on: June 22, 2019, 01:06:48 PM »
Apparently Connecticut is moving to the Big East. I don't see how it makes sense for anyone, especially since they'll probably have to go independent in football.... Maybe this prompts Wichita State to seriously consider restarting their football program?
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CWSooner

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1340 on: June 22, 2019, 04:53:02 PM »
Quote from: Cincydawg on June 22, 2019, 11:19:19 AM
Most southern food types reflect lack of refrigeration back in the day.  I just read a book called "Salt".  It goes on too long in parts, but it was interesting.



Similar to the reason most spicy foods originate in hot climates.  Not so much for preservation as for covering up the taste of meat going bad.
The Taste of Conquest by Michael Krondl is an interesting book
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Cincydawg

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1341 on: June 22, 2019, 05:04:52 PM »
I had not realize how strategic a material salt was for warfare before reading that book.
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MrNubbz

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1342 on: June 22, 2019, 06:53:33 PM »
Ya we'd invite the Mexicans to Dinner,ring the rim of a Marqarita Pitcher with it,get them smashed and take their shit
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OrangeAfroMan

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Re: 2019 Offseason Stream of Unconsciousness
« Reply #1343 on: June 22, 2019, 07:43:04 PM »
Quote from: CWSooner on June 22, 2019, 10:51:12 AM
Well, there you are.

I like a lot of southern food.  Fried chicken and beans w/ cornbread top the list.

But I draw the line at fried okra.  When I was growing up, everyone in my family liked 'em except for me.  Every family get-together, there they'd be, stinking up the kitchen and the dining room.

I don't like collared greens either.  Whatever you season 'em with, however much bacon you add, you still taste the bitterness.

Grits are actually OK, I suppose.  Inoffensive nothingness, however prepared.  They taste like whatever you put on 'em.  How they are still considered a regional delicacy is beyond me, though.

None of these foods got started because they were good.  They got started because better food either wasn't available or wasn't affordable.
The best type of cornbread is fried, of course.Image result for fried cornbread 
You take a dollop of batter and press it in just a tiny bit of oil.  Looking it up online, it's called "lattice"  or "hot water" cornbread, which I had never heard of.  If you do this in a big pot of oil, you've got yourself a hush puppy.
BUT.....even the internet gets this wrong, as all the images I could find look like mini-pancakes, which would just be bland as hell (see above).
What it SHOULD look like, how my granny made it, is it should be the size above, but the cornbready part should only be the size of a quarter or golf ball (flat), with the rest being ulta-thin, lattice-like wiry, crispy structure, a la a fried egg.  So the yolk would be the cornbready part, and the white would be the crispy surrounding part.  It's addictive!!!!
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“The Swamp is where Gators live.  We feel comfortable there, but we hope our opponents feel tentative. A swamp is hot and sticky and can be dangerous." - Steve Spurrier
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