If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
Looks mighty good. Interesting take on fried okra - I have been eating that particular dish my entire life, and this is the first time I ever saw someone fry the okra whole like that.
The fry for the fried green tomatoes and the okra was a grit encrusted, I really like it. My girlfriend found in cast iron magazine which has GREAT recipes by the way.
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