Posted on 06/15/2007 9:47:49 AM PDT by stainlessbanner
OOh, like milk and Pepsi, something *Laverne & Shirley* used to drink. I guess it was supposed to be a poor girls’ ice cream float or something. Ugh. No thanks!
Mmmmm! *copying*
Wanting some cornbread salad now.
I don’t pick them myself anymore but when I was a kid I picked enough every day for my breakfast the next day and enough for a cobbler on weekends. Poison ivy and snakes keep me out of the berry patch now even though we have acres of them. I havn’t even bought any in years.
Daughter sent me a recipe she has that Rachel Ray did. It's fried cornbread with okra in it. Like fried "okry" with lots of batter. Haven't tried it yet though, Been pretty busy here. She had it and said it was goooood. Grandson asked what it was - was it pancakes" LOLL She said sorta and he loved it, so did 3 year old granddaughter and 10 month old granddaughter, but then again Hooey (10 month old) will eat anything! and lots of it. LOLL She's been eating "real" food for months and months.
I waited tables at a place that had a couple of tea machines. One for sweet and one for unsweet. They made about 5 gallons at a time and, yes, part of operating the sweet tea machine was making sure the corn syrup bag wasn’t empty. It automatically injected a certain amount of corn syrup into each batch that was brewed. My guess is that these machines are standard equipment in the restaurant industry.
BTW, I’m a southerner and prefer my tea unsweetened.
I've noticed this. Anywhere I've seen an iced tea tap next to Coke, Sprite and the other soda taps, it's usually tea syrup mixed with water and dispensed. No thank you...I prefer my iced tea properly brewed...and unsweetened, although I have been known to enjoy a southern sweet tea from time to time. :)
Wow, that’s great! I had to “grow into” okra my own self. Fried was first, then pickled, sometimes gumbo - but stewed? No way!! Love it fried, tho!
Aww, hate to hear that! I haven’t picked any in a very long time, myself. But I think you’re right that dewberries are only in the wild. They are sweet and great to eat out of hand.
I hadn’t thought about commercial blackberries not being as “user-friendly,” but you’re right, now that I think about it. That’s probably why they’re good for tea.
Luzianne or somebody makes a peach sweet tea that comes in gallons at the grocery, but I don’t like it. Love peaches, love peach cobbler more than life itself (with BlueBell HMV, of course) - but do NOT like it for flavoring tea.
I have a favorite cake that is blackberry, but no berries are used in it, lol. It’s made with blackberry jello (hard to find) and blackberry wine in it, with a blackberry wine or brandy glaze - it’s Bundt cake. Yummy and moist.
Also had a FReeper share a tasty recipe with me for sweet and sour German red cabbage that has seedless blackberry preserves/jelly stirred into the liquid at the end to thicken the sauce. Very good!
Our machines used giant commercial sized tea bags of real tea. You’d stick a teabag in the compartment, hit the button, and the machine did the rest. It brewed really good tea actually, though to me the sweet tea was too sweet. I know there are some places — like Subway I think — that use the Nestea tea syrup, which I agree makes for some really foul tasting “tea”.
The biggest problem with ordering unsweet tea in the South is that relatively few people drink it, and so it tends to sit in the machine longer. If the machine’s urn hasn’t been meticulously cleaned, which often seems to be the case at fast food places, the tea can pick up kind of a funky algae flavor. Whenever I go somewhere and they have good unsweet tea, I know that they keep their tea urns clean. And since cleaning the urns is an easy step to skimp on, I consider this is an indicator of good management and attention to detail. If the unsweet tea tastes good, I’m inclined to think the the kitchen is more likely to be clean and sanitary.
1 cup cornmeal
1 cup self-rising flour
2 teaspoons salt
2 1/2 cups water
1 (16-ounce) bag whole okra, sliced into 1/2-inch rounds
1/2 cup chopped Vidalia onions
1 tablespoon clarified butter, plus more as needed
In a large bowl, whisk together cornmeal, flour and salt. Whisk in water to make a thin batter. Stir in okra and onions. Over medium heat, add clarified butter to a cast iron skillet. Use a small ladle to pour batter onto skillet. Pan should be hot enough to make batter sizzle. Cook until underside is browned, about 3 to 4 minutes, then flip and brown on the other side. Repeat with additional batter, adding more butter as necessary.
Okay, you can strike the bottle of ice water from your list, just like tennis with spouse is off mine. Not so much over the toe thingie, but got tired of him jamming aces down my throat and having him make fun of me for whining.
You should try some green tea ice cream.
bttt
I’ll be paying more attention to the tea urns in the future..I have seen the large teabags...my local Chik-Fil-A seems to have very high quality control on its unsweetened tea.
You don’t like okra and tomatoes stewed with plenty of onions? Yum! That’s different than just plain boiled okra.
Oh, yummmmm! Are they little 4-5” rounds instead of one whole skillet of bread? Bet that is crispier. Thanks!
I’ve been meaning to, but my choices are limited as to shopping these days. I’ve seen it, but can’t remember where. Who-all makes it, do you know?
Nopey nope. Still too slimy for me. Not a huge tomato fan, either. I know the dish *looks* good and even smells good, but I can never get the first bite down.
Fried or pickled is about my limit, I’m afraid. Crispy.
Little rounds. or oblongs. We always do fried cornbread as rounds like thick hamburger patties.
I have no idea. I’ve only had it at a sushi bar.
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