Culinary, Arts, Thread.

The crazy part of this thread direction is that my wife's going over to my cousin's tomorrow to get some collard greens (he sells everything he grows). Out of the blue, about a half an hour ago, she said that his FB page said they had pickled okra for sale and said she would get me a couple of jars if it was good and spicy. I hadn't told her about the okra convo here. HA
 
A friend of mine found a box of old seeds in his parents' root cellar at their old house in Asheboro, NC, before the house was torn down.

He sent me a bunch of white "vining" okra, not the Clemson green okra that most people grow. I went over to the co-op and was talking to some of the old timers one day, and they said they'd heard of it from their elders but never seen.

It's a beautiful plant with huge 5-6 inch pods that are tender.
 
I cooked a ribeye in the AF. It works. If I can't grill or my iron skillet is in the dishwasher, then I'll cook it in the AF.

Same attitude for the coffee rub. I've tried it and it's cool.
 
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