Not a big deal up here in Oregon, although there is a miniature float parade in Portland. And by "miniature," I mean shoebox-sized, but this year, we decided to have a few friends over–it's our turn for the dinner anyhow. We'll cook some traditional food–jambalaya, fried shrimp and catfish, maybe even some fried okra–and raise a glass or two.
Laissez le bon temps rouler: Let the good times roll.
Of course, the house will smell like frying oil for three days, but, hey, that's the price you pay. Latest rumor is, if you use really high-quality vegetable oil, it's not bad for your heart to eat fried food. Bad for your waistline, but not your ticker ...
Dial up the Zydeco, with a side order of Blues ...
Best fried okra I've ever had was made by my friend's Mother, he grew up near Tupelo, MS. Tried alot trying to repeat it but none comes close.
ReplyDeleteCould be that tub of lard she always kept on the stove.
Interesting group that family of "southerners", man what stories and experiences he had. Nothing like here in MI (till they moved in, LOL)
The keys in southern fried are the coating -- you can do dry or wet -- and the oil temperature. A high-temp oil works best -- I like safflower, but peanut or canola or even corn will do, and it has to be hot before you drop anything into it. A deep pot is best, and lots of paper upon which to drain the cooked critter.
ReplyDeleteThe basic method:
http://themanwhonevermissed.blogspot.com/2011/06/fried.html
If I recall, she pan fried!! hers I think. Go figure.
ReplyDelete