I've thought of that but masa and tortillas aren't really a thing this side of the big ditch. I'll give it a try and get back to you.

I've played with masa some as a thickener for chili but my chili recipe is already pretty thick. I don't care for soupy chili like so many here make.

It's my guilty cultural appropriation as well.

Forgot to add to my grits recipe. NO SUGAR

Same rules as for cornbread. NO SUGAR

If you must you can let a little syrup spill off your biscuit, lol.

And redeye is gravy.

Thank you for the explanations, warrior!

Yup, soul food has it roots in the cuts of meat that wouldn't be served up at the big house. But it wasn't just a black thing. Lots of us grew up throwing away nothing until you wrung out the all the flavor.

Another favorite, fried okra. Not that nasty heavy breaded half raw stuff they try to pass off today.

Take fresh picked okra and cut into half inch rounds, discarding the woody stem. Dredge in seasoned cornmeal, season with salt and pepper maybe a dash of cayenne. Fry in a single layer in just enough oil to almost cover until crisped up and starting to brown, I like mine extra crispy.

For a extra twist add in diced green tomato. Grandmother in law does her's this way.

Air Force chow hall had soul food day once a month. You always knew before you went in due to the wretched foul stinking odor of chitlins. I got no problem with link sausage in a natural casing. No clue how many pounds of hog guts I have eaten. That smell though. Never been able to try it by it self. Other organs I got no problem. Never ate a possum. I would try it if somebody who eats it regular fixed it. I absolutely love spicy collards. Chitlins? I can't do it.

Chitlins are that one thing you don't trust to just anybody. I like chitlins but I got to know the cook. Prefer them fried.

We had the soul food week as well. The mess hall got in okra already sliced up to fry. They had no clue but had heard of boiled okra so that's what they did. Boiled it until it all fell apart into green okra slime with the little bb seeds floating in it. Not the most appealing sight or texture but the taste was still there. I was probably the only one that ate any that day.

For the record, boiled okra is WHOLE pods added to a pot of beans or peas and cooked to just tender to almost falling apart based on preference. I want soft and limp but not falling apart.

I think the video is demeaning to black folks.

And that right there is the problem. Do gooder white people putting their nose where it don't belong . Trying to save people from themselves.

I am a fan of all foods...bring it on !

turnip salad, rutabaga salad, and collard greens are staples here. In mid-summer, I let the rutabaga and turnip produce roots for the fall. I don't plant my cabbage-collards until July. We only harvest them in November through January. No sole food garden can omit okra. I plant Clemson spinless.

He probably won't like this one either.

The video was obviously made by, employs and is for the viewing enjoyment of black people. The people in the video clearly are enjoying making it.

What gives you the right to condemn as "demeaning" how black people express themselves?

Keith

many people would find Red Green or the Yooper's demining also.

It's called Satire

But "enlightened" white folks always know what's best for the black folks. Just ask a lib.

I got a kick out of the song, antigov! Thank you very much!

If you know antigov, you wouldn't be so quick to judge. I have followed him long enough to know he's not racist.

When I was in college, 1961: we had 4 guys in our apartment. One was a blsck kid who used to make us neckbones and greens. He'd go the the local grocery store and go around back to the dumpster and pull out the turnip top greens, and outer leaves from cabbage, lettuce, that the grocers cut off. These vegetables came in a thin slat, wooden case and the green grocer would trim these off.... Vegetables weren't wrapped in cellophane like now a days. Neck bones were 10 cents a pound and he'd put those in a big pot of cold water and simmer them for a couple hours. He soaked those greens in cold water to clean them off.. and added them to the pot about 10 minutes before serving, with Franks hot sauce sprinkled on top. The little bit of meat that was on those neck bones were mixed in with those greens...l Cheap eats!

One day, he said he was going to surprise us with a snack for the Brown's football game we were watching. He brought us this big bowl of something that looked like tiny fried fish filets..... Breaded, crispy, salty.... tasted great. When we asked what tgeybwere he said "Chitlins". When we asked what are chitlins he said "Hog guts".

He showed us how he makes them....He soaked and scraped until they were clean inside and cut in bite size piece, rolled in cornmeal and fried in about 4" of Crisco. Dusted with salt and sprinkled with Frank's! He used to say, "Once you eat Black, you don't go back".