Did your Grandma use dill in her recipe?

EEEEWWWW!!! Sorry I cant stand Okra in any way, shape or form.

I did not grow up on okra, but I do like it. Honestly, I have never cooked fresh okra and would not know what to do. ;)

I don't think she did Jen...but dill would be so good. I am sure it could do nothing but add to the flavor.

Different parts of the south have different foods. I am southern and do not like gritts...but southern fried almost anything yum (I know.. Only do it about once a month now) biscuits and gravy, October beans And corn bread awwww
BBQ ..both sweet Tennessee style or mustard based Carolina style..pot roast, meat loaf, cornbread stuffing, ham with red eye gravy.. Potato salad, cole slaw, ham red beans and rice, iced tea oh and dont forget bannana pudding, peach colbbler pecsn chicken......Awwwwwwww

But okra.. I do like it on gumbo or stews otherwise naaaaa

Ok i have to ask what exactly are grits??? :confused::confused:

From Wikipedia, the free encyclopedia
This article is about the food. For other uses, see Grit (disambiguation).
Grits

Origin
Alternative name(s) Sofkee or Sofkey

Grits (also sometimes called sofkee or sofkey from the Muskogee word)[1][2] are a food of Native American origin common in the Southern United States and mainly eaten at breakfast. They consist of coarsely ground corn, or sometimes alkali-treated corn (hominy). Grits are similar to other thick maize-based porridges from around the world, such as polenta, or the thinner farina.
Grits are usually prepared by adding one part grits to two-to-three parts boiling water, sometimes seasoned with salt or sugar. They are usually cooked for 5–10 minutes for "quick" grits or 20 or more minutes for whole kernel grits, or until the water is absorbed and the grits become a porridge-like consistency. As grits expand when they are cooked, they need to be stirred periodically to prevent sticking and forming lumps. They may be served with grated cheese, butter, sausage or country ham red-eye gravy. Grits have also been known to be served with fish such as fried catfish or salmon croquettes. Shrimp and grits is considered a breakfast delicacy in the Low Country of coastal South Carolina and Georgia.


Grits have their origins in American Indian corn preparation. Traditionally, the corn for grits was ground by a stone mill. The results are passed through screens, with the finer siftings being grit meal, and the coarser being grits. Many communities in the United States used a gristmill until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits are ground from corn from which the miller keeps part of the product for his fee.[6]
Three-quarters of grits sold in the U.S. are sold in the South stretching from Texas to Virginia, also known as the "grits belt".


When I think of grits I think of a breakfast food ..served with eggs and bacon. Grits are served on the plate with butter .. I guess they are not bad, just not my facorite

Oh, grits is another I had never heard of until I moved to Sc and ewwww!!! Hate grits too. But banana pudding, BBQ, and biscuits and gravy yes please!!!

OMG!!!! In the Heart of Texas, and talkin like THAT!!!!! Where do you get Yankie food in Texas???!!!! 'Scuse my manners....that was very rude of me and not at all up to par with my Southern manners....that would be as bad as me going North of the Mason-Dixon line an announcing "I dont like ANY Yankie food".......Why, my momma would slap my sassy, uncouth mouth into the middle of next week!!!!

soooo.. you do like some southern food:p

LOL!!!!! You are too much :p I wouldn't call myself a yankee these days...I may get jumped for it :eek: :rolleyes:

I am feeling very hungry after reading your post, my friend. ;) (Especially the part about the yellow BBQ sauce. Love that stuff.)

I"ve never tried okra but love grits. May have to buy me some to do this week end. I love just about any kind of food. I've had fried rattle snake cakes at the crazy horse Bar and Grill in Hagerstown Md. They were very good . and also have had gator meat breaded and deep fried.It's only 6 am and you guys have me wanting supper food. Keep posting the recipes I love trying new things.:p
Anne/Luci:thumbup:

All this Yankee and Southern food talk is cracking me up! We live 5 miles south of the Mason Dixon line and it can be very confusing about north and south food. :rolleyes:

Honestly, I like just about anything except for grits. I totally agree with you Shinja! :D

If you don't have proper canning cans, you can just pour the boiling pickling liquid over the okra enough to cover the tops. Wait till it cools then put in the fridge. I use this method to pickle
Retry much any veggie. I reused old spaghetti sauce jars.

I also use pickling spice, garlic, tumeric, mustard seed, celery seed, chilies, etc.

I love okra pickled or fried. I tried it raw once and it was so gross and slimy.