VEE'S FRY BREAD - What's Cooking - November 16, 2009

VEE'S FRY BREAD

Being on a restrictive diet has it's disadvantages, like not being able to sample this yummy treat. I'm thinking road trip the next time Vee is cooking this dish!

this seems very similar to a Newfoundland delicacy called Toutons. It's eseentially bread dough that is cut into "clumps" for lack of a better word and fried up in the pan. You then serve them with ample amounts of molasses. These things are so simple yet some of my favourite foods and I'm VEE's Fry Bread would be just as good, and maybe even easier to make (don't have to make actual bread dough)

Some of us old duffers aren't too swift. that there part which says "poke a small hole in it with your finger......then fry in hot oil.....My finger did not like that part at all. <grin>

Jim

Wow! Put some whacked out chili on it, some tomatoes, ripe olives, lettuce, sour cream, and cheese ... you got sumpin' there!!;)

Ahhhhhh, Betty,Betty, Betty. As a long time enjoyer of fry bread and a purist the highest order, I prefer my bread hot and fresh from the oil, light and airy as it should be, buttered and covered in local honey. Messy, but my oh my, so tasty.

Whatever you do, never, ever dip your bread in Wojapi (essentially a berry soup served warm). It will ruin your diet plans for a year, but it's soooooo good.

REE

REE ... THAT'S what you eat AFTER you've eaten the taco!!

Plus ... I have a pretty darned good recipe for the Wojapi!!!

Stop it, you guys! You're killing me..dying a slow death due to lack of all this good stuff. Diets really suck.

Kelly.

Betty,

This is her camping recipe. Her at home recipe involves rising dough and such. I must admit that, even though the at home recipe takes longer to make, once I'm in "Fry Bread Mode" I can't tell the difference.

She made this bread for some Lakota elders at ceremony and they loved it. Some of the elder women got her recipe.

REE

I gotta get the charcoal table and dutch ovens out now. Won't this make a wonderful desert for fresh brook trout smeared with butter, stuffed with a couple of slices of lemon and baked on the coals while the oil is heating for the fry bread?

Hey Ron,

Sounds gooooooood.

Larry ---sagefisher---

http://www.aihd.ku.edu/recipes/wojapi.html

Hey REE,
My first taste of " fry bread" was at the Four Corners and I've never forgotten. I usually rate recipes relative to their ease or difficulty in preparation. realative to the taste results. VEEs' recipe was 50:1. ( prepared it yesterday). Just to give you a sense of the rating system, Steak Diane ( NO :)) is a 50:28 . ( to explain- 50 is max taste, and second number is the effort to produce that taste.
Sometimes you don't have to confer with Julia or Jacques to prepare good eats.
Thanks for sharing that recipe.

Mark