Fry Bread (salmon, stove, roast, roasted)

[buckhead]

Originally Posted by southernnaturelover

I have used both, but I usually stick with the white.

I tend to favor white, too, but don't really detect a flavor difference between the white and yellow. I think it is a regional thing especially since one of the largest sellers is White Lily; they produce only white as far as I know. On the other hand I go out of my way to acquire yellow grits because they look tastier.

[southernnaturelover]

Originally Posted by buckhead

I tend to favor white, too, but don't really detect a flavor difference between the white and yellow. I think it is a regional thing especially since one of the largest sellers is White Lily; they produce only white as far as I know. On the other hand I go out of my way to acquire yellow grits because they look tastier.

It may be in my imagination, but I notice a texture difference. For some reason it seems like the yellow has a heavier texture to it.

[buckhead]

Originally Posted by southernnaturelover

It may be in my imagination, but I notice a texture difference. For some reason it seems like the yellow has a heavier texture to it.

I think you have hit on something there. White meal may be ground finer or at least the version from White Lily might be finer than typical yellow cornmeal by other millers. White Lily grinds there flour to a finer degree than most national brands so maybe that same idea extends to their cornmeal and their cornmeal mix contains there finer ground flour to beging with.

[southernnaturelover]

Okay Katsmeeyow, here's mine! This thread made me want some fried cornbread so cooked some up with a pot of cabbage and sausage. They're so good you'll slap your Granny for the last piece.

Buckhead, I checked my cornmeal and its Martha White buttermilk cornmeal mix. I couldn't remember what kind I had.

[Katsmeeyow]

Originally Posted by southernnaturelover

Okay Katsmeeyow, here's mine! This thread made me want some fried cornbread so cooked some up with a pot of cabbage and sausage. They're so good you'll slap your Granny for the last piece.

Buckhead, I checked my cornmeal and its Martha White buttermilk cornmeal mix. I couldn't remember what kind I had.

That looks soooo good! I use the same buttermilk cornmeal mix!

[_redbird_]

Originally Posted by rickers

Everyone I know who loves it and eats it regularly is really fat and unhealthy.

OMG. Anything else wrong with Native Americans you might want to add? I know a lot of NDN's who love it and eat it regularly, and hate to burst your stereotype, but not EVERYONE who eats fry bread is fat and unhealthy. I was wondering how long it would take for someone to go there. And there are plenty of obese people who never eat frybread.

Frybread is not the only cause of obesity. It might be hard to imagine, but for hundreds of generations, my Native Peoples lived a very healthy and active lifestyle. Our bodies were fit for feast and famine. All this changed within a very short period of time.

So, let's just stick to the OP's quest for good recipes and leave your snide remarks at the door. Thanks.

We don't use a recipe, don't measure, and never put powdered sugar on it.

It's self-rising flour, a dash of milk, and water. Mix and make sure your oil is very hot.

My grandma, who is 90, even cheats and buys little cans of biscuits to make it without all the mess.

[Giesela]

My mother used to make her own fry bread dough but then as she got older she started to modify and use store bread dough. Basically just cut it into say 1/2" by 2" chunks, put in some heated butter and oil and a little water and salt in a cast iron pan and cover, periocially push around so the side of the chunks get crusty browned while the inner part steam. Just eat as a snack or instead of biscuits with a meal.

[Tnhoneypot]

That frybread looks wonderful Redbird! My mom use to make bread like that when we were young. We would be out of regular pancake mix and she would mix these up and fry them. We would put butter and syrup on them and call them pancakes!

A friend of mine that was from New Hampshire use to make what she called fry bread and it was a yeast dough pinched off and dropped into hot oil and deep fried. It was delicious! Brown and crispy on the outside, but soft and stretchy on the inside! We would eat it along with her yummy manicotti. I never got her recipe, and she probably would have never given it to me anyway, (she was that way), but I suppose it was a French or Italian style bread dough recipe.

[timnwin]

Native American Fry Bread is great.
Hubby grew up in Arizona, and the first time he made it ....I thought the same as Katsmeeyow...."why are you making corn bread for dinner? Are you making chili or something with it?" Come to find out....you can make it as either a dinner or as a desert. The kids love powder sugar on it.

I have gone by the Navajo Fry Bread recipe a few times....just google Navajo fry bread. =o)

[RamblinRoseRanch]

My first frybread experience ruined me for all others :0)
The Indian Cultural Center in Abq has a restaurant with frybread on the menu. The bread there was crispy, not at all oily and had a wonderful smokey flavor. I make frybread at home on the stove top and use it in navajo tacos, but won't eat it nakey. Perhaps i'll try it on the grill sometime to see if I can replicate the texture and flavor?