It very well might actually be "authentic" then. A lot of "secret" family recipes can be traced back to mail catalogues and life-style magazines in the 60s. Taking ideas from here and there and making it your own is pretty normal.
What isn't is owning billions of dollars , like WTF, fly into the sun asshole!
If nothing else, at least it probably isn’t stolen if that’s the case. If a white person in the south has an “authentic” recipe that isn’t trash it was probably “family” in a way that’s actually a gross as fuck euphemism.
Yeah, its at the point where the only “authentic” southern stuff I buy is at a farmers market. Too many local brands ended up needing a boycott that I just preemptively do it now. rip the only good pimento cheese brand . On the plus side, the soil here makes vegetables so tasty I would probably go to war for my local okra farmers.
What's a good way to cook okra? We use it as pickles here, which I love, as well as in some stews though it tends to get snotty and I've no idea how to get around that.
A lot of it has to do with prepping it in ways that reduce the slime. I almost always fry it where it’s less of an issue, but cutting it while frozen and/or letting it soak in vinegar before washing off the vinegar can help.
It very well might actually be "authentic" then. A lot of "secret" family recipes can be traced back to mail catalogues and life-style magazines in the 60s. Taking ideas from here and there and making it your own is pretty normal.
What isn't is owning billions of dollars , like WTF, fly into the sun asshole!
If nothing else, at least it probably isn’t stolen if that’s the case. If a white person in the south has an “authentic” recipe that isn’t trash it was probably “family” in a way that’s actually a gross as fuck euphemism.
Ooof, I'd never considered that. Gross.
Yeah, its at the point where the only “authentic” southern stuff I buy is at a farmers market. Too many local brands ended up needing a boycott that I just preemptively do it now. rip the only good pimento cheese brand . On the plus side, the soil here makes vegetables so tasty I would probably go to war for my local okra farmers.
What's a good way to cook okra? We use it as pickles here, which I love, as well as in some stews though it tends to get snotty and I've no idea how to get around that.
A lot of it has to do with prepping it in ways that reduce the slime. I almost always fry it where it’s less of an issue, but cutting it while frozen and/or letting it soak in vinegar before washing off the vinegar can help.
DEEP FRIED
That makes sense