Originally Posted by
uncertaintraveler
Fried okra is great. With cornmeal and lots of crisco. In my grandmother's cast iron skillet. None of this breaded stuff that you see offered by various eateries. The greasier the better. Sometimes the fried cornmeal is the best part...
Personally, I like my fried okra with a healthy serving of yellow squash that has been cooked down to a candy-like sweetness. And buttermilk scratch made biscuits, with molasses and butter mixed together as a sort of jelly to dip the biscuits into. And fried green tomatoes as well. And if I have to have some kind of meat, I'll reluctantly take a big slab of country ham that has enough salt to pickle my plate.
Yeah, I'll have some of that.
Oh, my. You've done spoiled my day, remembering how the homemade biscuits (yes, they had to be buttermilk biscuits!) were served with molasses and butter that were mixed together on the plate, to finish out the meal and serve in place of dessert--my Daddy would be even more impressed.
You're exactly right about the ham too. Summer vegetable dinners aren't meant to take meat unless it is flavoring for blackeyes. But salted ham will work so long as it doesn't interfere with the rest of the meal.
One thread and one post I (almost) wish I hadn't seen. Brings back too many memories. . . . . ^