"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
2 lbs. fresh okra, sliced 3/4 c. flour 1 c. cornmeal 1 tsp salt 1/2 tsp black pepper 2 c. milk 2 eggs beaten 2 c. bacon drippings or oil
Combine eggs and milk; add okra; let stand 15 mins. Combine flour, cornmeal, salt and pepper in a large bag. Drain okra a little at a time; put in bag and shake to coat. Heat drippings over medium heat; place okra in hot drippings in a single layer. Cook till brown; drain on paper towels. Repeat until all the okra is cooked.
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