[Goodpasture]

Calf fries at Clanton's in Vinita is worth the trip

Lamb fries at the Capri in Krebs or Cattleman's at the stockyards in OKC are worth the trip.

Haven't located a hog fries place yet....if you hear of one let me know.

[karibear]

Originally Posted by Goodpasture

Calf fries at Clanton's in Vinita is worth the trip

Lamb fries at the Capri in Krebs or Cattleman's at the stockyards in OKC are worth the trip.

Haven't located a hog fries place yet....if you hear of one let me know.

First, you butcher your own hog...

[Goodpasture]

Originally Posted by karibear

First, you butcher your own hog...

you actually should cut them well before you butcher them. cutting a full grown hog is a tough job...........and to get a meal for a couple of people you would have to butcher a dozen or so at once. Better cut a couple of dozen of them when they are shoats. And I just don't want to raise that many hogs.....more than half a dozen is too many.

[karibear]

Originally Posted by Goodpasture

you actually should cut them well before you butcher them. cutting a full grown hog is a tough job...........and to get a meal for a couple of people you would have to butcher a dozen or so at once. Better cut a couple of dozen of them when they are shoats. And I just don't want to raise that many hogs.....more than half a dozen is too many.

Believe me, I know how tough an old hog can be! My first stepfather ended up shooting one in the Ozarks where they were squirrel hunting, and an old sow treed the hunters. We had a dozen or so piglets running around the basement squealing non-stop until they were given away, and we ate that old sow [family of 5] for at least a year. My mother couldn't even look at a pork chop without turning green for a very long time after that.

[_redbird_]

Originally Posted by Goodpasture

Calf fries at Clanton's in Vinita is worth the trip

Lamb fries at the Capri in Krebs or Cattleman's at the stockyards in OKC are worth the trip.

Haven't located a hog fries place yet....if you hear of one let me know.

GP's Greasy Spoon Diner maybe?

[Chickrae]

I am trying to find a liking for Okra but how do you make it not be so slimey. I like friend okra but it seems all I taste is the breading.

[Guthrie Kid]

Originally Posted by Chickrae

I am trying to find a liking for Okra but how do you make it not be so slimey. I like friend okra but it seems all I taste is the breading.

I hear ya Chickrae! If there is a Del Rancho near you go check it out. I wish I knew how they make the best okra I have ever had.

Good okra recipes seem to be a secret that no one want's to reveal!...

[Goodpasture]

What is the problem with the slime?

Generally if you fry the okra first before you put it in your gumbo or or other "wet" mixture you will minimize or eliminate the slime.

Here is a crispy okra salad idea for you to experiment with:

1/2 small red onion, thinly sliced (about 1/2 cup)
1 medium or 2 small tomatoes, quartered, seeded, and diced
1/4 cup fresh cilantro, coarsely chopped
About 8 cups canola oil for frying
1 pound fresh okra, trimmed and cut lengthwise into thin strips
4 1/2 teaspoons fresh lemon juice (about 1/2 lemon)
1/2 teaspoon salt
some Indian or Thai spices

mix onion, tomato, and cilantro then refrigerate until ready to use. Fry okra in batches until golden brown, about 5 to 7 minutes then drain. Combine okra, onion-tomato mixture, lemon juice, salt, and Indian Spices in a bowl. Toss and serve.

[Chickrae]

maybe thats the probem, I tried to steam it and I about gagged and my DH just ate it like nothing........but then hes from here, well Arkansas. I guess I also will have to try black eyed peas too. Oh and fried pickles are the best!

[Chickrae]

Originally Posted by Goodpasture

Here is a crispy okra salad idea for you to experiment with:

1/2 small red onion, thinly sliced (about 1/2 cup)
1 medium or 2 small tomatoes, quartered, seeded, and diced
1/4 cup fresh cilantro, coarsely chopped
About 8 cups canola oil for frying
1 pound fresh okra, trimmed and cut lengthwise into thin strips
4 1/2 teaspoons fresh lemon juice (about 1/2 lemon)
1/2 teaspoon salt
some Indian or Thai spices

mix onion, tomato, and cilantro then refrigerate until ready to use. Fry okra in batches until golden brown, about 5 to 7 minutes then drain. Combine okra, onion-tomato mixture, lemon juice, salt, and Indian Spices in a bowl. Toss and serve.

That sounds pretty dang good.