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PostPosted: Fri Jun 05, 2009 9:48 pm
  

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Joined: Jan 09, 2003
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Location: Rhododendron, Oregon United States
len wrote:
.... with buttermilk soaked cracklin' cornbread, some reheated pinto beans and spinach, some sliced tomatoes , cold fried chicken has all the essential food groups.

Ahh! SOULLLL FOOOD!



mmm...been a while since I had cracklin' cornbread...


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PostPosted: Sat Jun 06, 2009 3:41 am
  

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Joined: Sep 13, 2000
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Location: Pixley-- Actually An Hr South of Richmond, VA
Soul food. Yum! You're making me hungry. They had a soul food restaurant in this one mall in Richmond & that closed up. Another one went in that mall and they closed up too. Bummer on losing both those as they were good. Now I dunno where to go to get good soul food.


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PostPosted: Sat Jun 06, 2009 8:13 am
  

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Location: New Jersey
ahhhhhh grasshopper........soul food is not always something you eat.
sometimes it's something you see, feel , hear, touch or something that touches you. man does not live by bread alone.Ommmmmmmmmmmmm.............


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PostPosted: Sat Jun 06, 2009 8:27 am
  

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nortonkevin wrote:

Reminds me of "Shake and Bake......and I helped!"


Grandma's chicken legs recipe: place a half dozen chicken legs in a brown paper sack with seasoned flour and shake , then bake!!


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PostPosted: Sat Jun 06, 2009 9:48 am
  

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Joined: Sep 15, 2001
Posts: 3683
Location: Dallas, Texas
len wrote:
.... with buttermilk soaked cracklin' cornbread, some reheated pinto beans and spinach, some sliced tomatoes , cold fried chicken has all the essential food groups.

Ahh! SOULLLL FOOOD!

Don't forget the okra: tiny sweet steamed pods with butter or medium ones sliced and either fried or cooked with tomatoes and onions. And you're welcome to the spinach--young, tender turnip greens for me!

Larry, that sounds right, if they really rub the meat with salt, pepper, and spices (everyone has their 'secret' blend) and then smoke it in a barbecue pit over hickory coals for about 12 hours (mesquite coals and less time for poultry). Mmmmmmmmmm


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PostPosted: Sat Jun 06, 2009 12:39 pm
  

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Location: New Jersey
Not sure what rub they use. I've only had the brisket so far, and the spice is subtle, until you add one of 3 BarBQ sauces. (Mild, spicy or NUTS) I'm a mild guy.


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PostPosted: Sat Jun 06, 2009 12:58 pm
  

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Location: Crawfordville, Florida
Larry wrote:

"(Mild, spicy or NUTS) I'm a mild guy."


If you say so......that wouldn't have been my guess out of those three options :P


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PostPosted: Sat Jun 06, 2009 1:20 pm
  

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Well, I am NUTS. But I chose the mild BBQ sauce.


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PostPosted: Sun Jun 07, 2009 9:35 am
  

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Can't grow okra here (it doesn't get hot enough). I love fried okra and fresh homegrown tomatoes with green onions, butter and bread. I can maje a meal of that. I like a mesquite chicken (needs a green chile soak first then lemon pepper coat) and if you are smokin' you got to have a good rub)! I rarely get anything mild!

Just my two cents!


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PostPosted: Sun Jun 07, 2009 7:13 pm
  

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the first time i had okra was around the age of eleven or twelve...an arabic family offered me pickled okra the mom made. i tried it and i am like, "this is the best damn shit i ever ate!" (and that is when eyebrows went in all directions.)
(not really, i didn't say that...but it was good!) some time later i decided to try some in soups and stews that had tomato in them. (i never had it fried with tomatoes and green onions, but that sounds good!)
i learned about all kind of good produce (ever have a sapote sometimes called custard apple?) when i worked at that organic grocery store/cafe place when i was teenager (damn hippies!) and cheeses (one of the things i got paid to do was cut cheese!) funny how i love brie cheese now, but the first time i saw it i thought to sell it would be gross negligence as it looked like something gone terribly wrong! Z thought this was funny and to prove that i was letting my imagination run wild she ate a piece right in front of me! still, i couldn't do that for at least another ten years when another friend had some warmed and drizzled with a honey and almond mixture and some kind of water biscuits (crackers)..."well okay, if you insist..." (good stuff)

well anyway!


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PostPosted: Sun Jun 07, 2009 8:19 pm
  

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Location: Rhododendron, Oregon United States
We can't grow it here either, but can get frozen breaded for frying.


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PostPosted: Sun Jun 07, 2009 9:04 pm
  

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Joined: Aug 25, 1999
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Location: Herndon, Virginia
A friend of mine in Torrance, CA had a sapote tree in her back yard. Mmmmmmm!!


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PostPosted: Sun Jun 07, 2009 9:33 pm
  

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I like my okra fried and I grew up with it fried in a cast iron skillet (everything was in a cast iron skillet). I don't care if it turns a little black! I like it fried in corn meal with a little cumen. I like pickled okra OK but it is half and half okra and jalepeno. Like I said, I don't like like nothin mild!


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PostPosted: Sun Jun 07, 2009 10:09 pm
  

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ditto on the cast iron skillet!

some of the hottest food i ever ate was in kingston...somebody saying something about scotch bonnet and white pepper...wow!


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PostPosted: Sun Jun 07, 2009 10:37 pm
  

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Joined: Jul 04, 2007
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agnes wrote:
some of the hottest food i ever ate was in kingston...somebody saying something about scotch bonnet and white pepper...wow

One of my most memorable tastes was also in Jamacia, but in Negril.


Last edited by MG on Sun Jun 07, 2009 11:34 pm, edited 1 time in total.

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