Texas Okra! A Poll.

[High_Plains_Retired]

Originally Posted by TexasReb

Cornbread and buttermilk? Heck, I wonder how many younger Texans/Southerners have ever even heard of it? This all gives me an idee for another poll, by the way! Hee Hee.....

That works! If you can somehow add squirrel brains and scrambled eggs to that poll, both are plates my dad ate that I would have to push back from the table from.

Love Texas cornbread with jalapenos though. I can make a meal on a pan of jalapeno cornbread and butter, a bowl of pinto beans cooked with a meaty ham bone and onions and a tall glass of sweetened iced tea.

[BstYet2Be]

Originally Posted by TexasReb

We Texans/Southerners just LOVE our foodways.

Here's a new one for ya, too, TexasReb (at least it was for me), critter dinners! Where my dad retired to in SW Alabama, all the churches publish in the local newspaper when they're holding their annual "critter dinners" in the fall!

Have I been to one yet? Not on your life! I'm like cathy on this... some things I just do not eat and just knowing what people do bring to these... well, I'm staying far away! And, I'm especially not eating any mystery meats... because I know these otherwise good folks would not be above trying to trick me, either, being a "city girl and all"!

From the stories I hear, the meats can run from deer venison, wild pig, rabbit, goat, squirrel, fish, alligator, snake to maybe even possum... possum supposedly being the bottom of the barrel eating for the poorest of the poor in the south. (Just for the politically correct, it's actually "opposum" but you won't hear anyone in the south call them anything but possum.)

So, yes, I'll agree with your statement above, except for these! Does anyone know if these are held anywhere in Texas?
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[TexasReb]

Originally Posted by BstYet2Be

Here's a new one for ya, too, TexasReb (at least it was for me), critter dinners! Where my dad retired to in SW Alabama, all the churches publish in the local newspaper when they're holding their annual "critter dinners" in the fall!

Have I been to one yet? Not on your life! I'm like cathy on this... some things I just do not eat and just knowing what people do bring to these... well, I'm staying far away! And, I'm especially not eating any mystery meats... because I know these otherwise good folks would not be above trying to trick me, either, being a "city girl and all"!

From the stories I hear, the meats can run from deer venison, wild pig, rabbit, goat, squirrel, fish, alligator, snake to maybe even possum... possum supposedly being the bottom of the barrel eating for the poorest of the poor in the south. (Just for the politically correct, it's actually "opposum" but you won't hear anyone in the south call them anything but possum.)

So, yes, I'll agree with your statement above, except for these! Does anyone know if these are held anywhere in Texas?
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*Whew* I swear to gawd I have been to everythang in the world (including goat-ropins and county fairs! LOL), and NEVER heard of a "critter dinner".

Dinner On the Grounds? Of course! That comes with the stompin' grounds of Texas/Southern roots and all! But nope, I admit, neeeeverrrr heard of "critter dinners".

Might be good though...I gotta say...as actually, lots of it sounds mighty tasty and have had a few of 'em before! LOL

[Cathy4017]

Originally Posted by BstYet2Be

.....

From the stories I hear, the meats can run from deer venison, wild pig, rabbit, goat, squirrel, fish, alligator, snake to maybe even possum... possum supposedly being the bottom of the barrel eating for the poorest of the poor in the south. (Just for the politically correct, it's actually "opposum" but you won't hear anyone in the south call them anything but possum.)

So, yes, I'll agree with your statement above, except for these! Does anyone know if these are held anywhere in Texas?
.

LOL!! Very interesting! I've never heard of "critter dinners", but if you've never tried venison (especially the tender, delicious backstrap) or goat....MMMMMMM. I was recently given a hindquarter of goat (Boer/Spanish cross)...and it was just succulent and tender. I didn't have any way to BBQ it, so I just slow-cooked it in a 250* oven for about 8 hours.

We always had goat when I was growing up, but always Spanish. The Boer/Boer crosses seem to have more meat and better flavor!

But I'd be leery of some of the other items in your list!

[BstYet2Be]

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LoL, well, I'm glad I'm not the only one that's never heard of them before... there are a few examples available through Google search. I'll agree with liking all the rest of the southern/Texas foods sans these wild critters and chitlins... give me domestic cow, pig, chicken and gulf seafood (well, maybe a few Maine lobsters & Boston clams, too!)

Sorry, didn't mean to hi-jack your thread, Reb... back to topic - okra fried almost black like my grandmother used to make with all of the other fresh veggies from their garden, no one could do it better! And, I agree with the rest of the posters, the stuff served to you in most restaurants is not the real deal. Also like it in the fresh shrimp and crab gumbo that our family has always made... wouldn't be really southern without a great roux and okra!
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[TexasReb]

Sorry, didn't mean to hi-jack your thread, Reb... back to topic - okra fried almost black like my grandmother used to make with all of the other fresh veggies from their garden, no one could do it better!

Now, THAT is an interesting observation on the "color-code" of fried okra. It (home pan-fried okra) was a staple at family reunions and all. And the color ranged from green to black; the coating was yellowish...with perhaps some white grits stuck along with the mix.

Today? When I fry it? I try to get that perfect mix between green and black. But is has GOT to be CRISPY, or at least semi-crispy. I think it says that somewhere in the Good Book, y'all reckon...?

[C24L]

I dont like okra but hey thats just me.

[elnina]

Love it when it's super slimy and a bit spicy, cooked with Rotel.

[Rakin]

Originally Posted by TexasReb

Now, THAT is an interesting observation on the "color-code" of fried okra. It (home pan-fried okra) was a staple at family reunions and all. And the color ranged from green to black; the coating was yellowish...with perhaps some white grits stuck along with the mix.

Today? When I fry it? I try to get that perfect mix between green and black. But is has GOT to be CRISPY, or at least semi-crispy. I think it says that somewhere in the Good Book, y'all reckon...?

Wonder whatever happened to TexasReb... such a good guy who knew his TX history well.

I'm with him though. Coated in cornmeal, fried till it's crunchy crispy cooked in an iron skillet.

None of this fake flour coated pretreated junk at the restaurants.

[mschrief]

Just planted some....