I’m a huge fan of Monster Ultra Peachy Keen. I love the artificial peach flavor, the fact that it’s only 10 calories, and, of course, all those ingredients that end in “ine.”
Overall, the fried green tomatoes turned out fairly well. As mentioned in the video, the iron skillet was a mistake, at least in that context. I was using it on one of those portable induction burner things and apparently the induction bit is only about 6 inches in diameter, and did not heat the pan evenly.
We almost didn’t make it this year, which I think would have been bad for both of us. We’re still dealing with the aftermath of Hurricane Beryl: physically, emotionally, and financially. If not for the Offspring taking care of the house and the dog, we probably wouldn’t have gone.
The definition I worked from is this: “a deep-fried free-form amalgam of thick batter or slack dough, overloaded with non-batter or dough ingredients, often fruit or vegetables, served warm. May be either sweet or savory, depending on the purpose.”
The plan for the July 4 meal was simple. Porkbelly. Baby back ribs, both of which I got on sale several months ago and have been sandbagging for this very day. As stated, porkbelly is new and honestly, baby back ribs are not exactly well explored territory for me.
In a gross oversimplification, Vietnamese or Houston or Viet-Cajun style crawfish is basically Louisiana style, with Asian flavorings added, boiled with different sides, and then coated with terrifying yet glorious amounts of butter and garlic when done.
