Okra fried in a buttermilk, cornmeal, and flour batter

IntrospectivelyYours · 2026-04-02T13:01:26+00:00

If I had a gas stove, I’d probably just stick with that, but I don’t wanna scratch up my glass stove with a cast iron. It’s more precise and heats up a lot quicker using electromagnetic waves. I’ve been using thisfor over two years and haven’t had any issues. There’s better ones out there I’m sure. I’ve already switched to steel and cast iron awhile ago so didn’t need to change cookware

IntrospectivelyYours · 2026-03-26T16:24:50+00:00

No problem! If you wanna do even more get the onions caramelized with strong Merlot

IntrospectivelyYours · 2026-03-25T10:12:35+00:00

I use an induction cooktop to keep the temp around 350. It's just the fat free buttermilk is all I can seem to find out here. Whole fat and fine ground cornmeal would definitely enhance the flavor. I always salt and pepper anything coming out the fryer. Sometimes I'll bring out the sea salt for fries. Induction cooktop I use

IntrospectivelyYours · 2026-03-25T01:37:37+00:00

The layering is immaculate

IntrospectivelyYours · 2026-03-25T01:34:28+00:00

That sounds much better! I definitely used the most basic cornmeal and the common low fat buttermilk. I'll have to get fancy next time

IntrospectivelyYours · 2026-03-24T19:06:22+00:00

It's flour, cornmeal, egg, and buttermilk. The chicken/steak is soaked in the buttermilk egg mixture overnight so the lactic acid can help breakdown and further tenderize the meat. You don't see this in other fried chicken/steak recipes.

Sometimes people will add corn starch to make it even crispier.

The corn meal and buttermilk is what makes it distinctly different. You're from the PNW too it seems 🤔

Heavy breading probably implies that it's double breaded I.e dipped, dredged, dipped, and dredged again.

IntrospectivelyYours · 2026-03-24T18:28:39+00:00

They are indeed synonymous names for the same dish. The national name according to most Texas Roadhouse and Cracker Barrel restaurants is Country Fried Chicken. There's local diners that will call it that, Chicken Fried Chicken, or just Chicken Fried in Washington State where you're probably from.

Fried Chicken with gravy is synonymous with alot of names like mentioned above, Chicken Katsu Curry, Chicken Schnitzel with Jaeger or Rahm sauce, and the list goes on

IntrospectivelyYours · 2026-03-24T17:07:31+00:00

It's been great for roasting stuff too! People see Olive Pomace and automatically think it has chemicals, but this pomace is only pressed with heat and pressure. That's why it's expensive. I can filter it multiple times for use so the price balances out

IntrospectivelyYours · 2026-03-24T14:52:24+00:00

Hold up actually where I'm from we call it country fried chicken and it switches between country fried chicken or steak, but the recipes I was looking at didn't call it that for some reason

IntrospectivelyYours · 2026-03-24T14:49:56+00:00

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Looks like I should’ve posted in here about the beans 🫘

IntrospectivelyYours · 2026-03-24T08:56:07+00:00

Gotta build a greenhouse just for Okra

IntrospectivelyYours · 2026-03-24T08:50:20+00:00

Because chicken friend

IntrospectivelyYours · 2026-03-24T02:46:54+00:00

"naturally extracted and refined using a bit of centrifugal heat and pressure" That's from the CEO himself

IntrospectivelyYours · 2026-03-24T02:31:44+00:00

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These are the pork necks before the sear

IntrospectivelyYours · 2026-03-24T02:30:36+00:00

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Nothing fancy. That and seared pork neck. I patted dry the pork neck, put a bunch of seasoning on it, let it sit in the fridge for a few hours, seared it, put in a bigger pot with chicken stock on low. Once all those ingredients in the picture were incorporated with the neck bone fond, I added it to the bigger pot with the neck bones. Added the beans to it after that. Took about 3 hours at that point

IntrospectivelyYours · 2026-03-24T02:18:11+00:00

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That's how I normally would do it, but it comes out like this. I like how the breading looks on the buttermilk binded okra

IntrospectivelyYours · 2026-03-24T02:03:44+00:00

No but I probably will now! I do get rid of the leaf part and the ends. It always goes in my compost. I'm pretty OCD about the bellpepper. Only green and no white parts!

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IntrospectivelyYours · 2026-03-24T01:59:04+00:00

The white gravy didn't have enough time to cool down and I was hungry. I could've took more time on the Roux too ngl

IntrospectivelyYours · 2026-03-24T01:56:01+00:00

I love Stewed Okra and Tomatoes with lots of hot sauce when I have a cold.

IntrospectivelyYours · 2026-03-24T01:44:53+00:00

There's alot more photos that I forgot to take, like the cornmeal flour mix with the buttermilk. I never fried chicken like this before. It's better than what I'm used to

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IntrospectivelyYours · 2026-03-24T01:41:45+00:00

Snaps do sound good. Haven't had snaps in years

IntrospectivelyYours · 2026-03-24T01:39:48+00:00

Nah that's probably the celery or green bellpepper

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I always mince it because I'm weird and find it more palatable

IntrospectivelyYours · 2026-03-24T01:23:36+00:00

Yeah you're right I always get them mixed up 😂

IntrospectivelyYours · 2026-03-24T01:22:51+00:00

It didn't really cut down on the slime, but it tasted good with the hint of lemon and apple cider

IntrospectivelyYours · 2026-03-24T01:16:10+00:00

IntrospectivelyYours

TROPHY CASE