Printable View
Anyone else making the old fashioned Fry Breads
Navajo/Apache
Hoe Cakes
Johnny Cakes
Etc: Etc:
Been messing with various versions for the past couple of years
Not only "Fry" breads but just about anything that you cook without an oven, especially the ones made in Hot Iron or over a fire
Bannock
Flat Breads
Anyone else ???
Every culture seems to have their version and name.
The Mrs. and the Daughter have been doing some on occasion. The Fry bread is kinda sweet.
I usually make up a batch of pre-mixed bannock for camping. Cooking over the campfire seems to attract a lot of attention from neighbouring sites.
Do you count dumplings cooked on top of the stew or chili in the Dutch oven?
Nice !!!Quote:
Originally Posted by DZEC
I think Campfire Biscuits or Dumplings qualify
I haven't made Chicken and Dumplings in some time Mmmmmmm
In the past I have made fry bread and sopapillas, but the thing I really like is hot water cornbread cooked in lard.
In these parts native americans sell fry bread on the roadside. They are famous for it.
I miss going to the Jemez and getting fry bread. I have fond memories.Quote:
Originally Posted by thebigspendur
I have had bannock on the local reserve but don't know if they sell it. Can be good with in season fresh blue berries.
Bob
Navajo fry bread appears to have a very bitter/sweet background. Seems it was first concocted with what the US government gave them as they were forced off their land.
https://www.smithsonianmag.com/arts-...rybread-79191/
I've never made it but I have made hushpuppys which seem to have their own sordid history.
Roy
What is "sordid" about hush puppies. I have them in some of the best restaurants in New Orleans
Some accounts say that they were from the days of slavery here in the states, however other's digress. I have had them in a restaurant run by a couple of guys from New Orleans and they had really good food. If memory serves you could order your hush puppies either rolled into balls or dropped from a spoon so it was more rustic. I remember that the hush puppies that I had were balls and pretty good sized balls at that and they were very good.Quote:
Originally Posted by rolodave
Fry bread is a local staple. I make them every couple of months. Fried in lard is the key for frying..
A favorite and easy for camping is using frozen bread dough and deep frying it with our fish.
Back when my son was in Webelos ( Short for 'We Be Good Scouts' they had a picnic event and my son asked me to show a few trick things and I agreed to show 3.
One was cooking an egg in an orange peel in the coals.
The second was boiling water in a paper cup in the coals.
The last was baking bread on a stick over the coals. I cheated and used Pop'n Fresh French dough. All of his patrol got to sample the baked bread.
I got a big kick out of the adult naysayers about all three but especially the paper cup trick. While the lip will scorch you can pick any pieces out of the water and in fact I had some cocoa powder in another cup and I transferred the hot water to the second cup and after stirring it well my son drank the cocoa.
I have never seen the egg in an orange peel. First Nations used hide bags to make soup and heat water and in other regions woven baskets. I have used frozen dough for fry bread before. It works, it is never as good as from scratch but it’s still good.
Hush puppies are a old stable in the south.Quote:
Originally Posted by cudarunner
New Orleans style was small. My grandmother made large ones with a lot of onion.
Stays good in the cooler for an extended trip.Quote:
Originally Posted by RezDog
One year we wrapped the dough around thin mint girl scout cookies and that was an interesting experiment! LOL
They were probably making it long before Kit Carson began his scorched earth policy with them. In the end they got all their land back plus a lot more. They are probably the only tribe to do well in the end.Quote:
Originally Posted by cudarunner
Here is something similar to what you guys are talking about and a tradition in Newfoundland.
Bob
https://www.youtube.com/watch?v=I4KsWeyusFs&t=3s
Ours are similar but more or less deep fried in lard. Beef lard is best but not easy to get. Pork lard is second best and very good too.
Dumplings with or without raisins with powdered sugar are a New Year's Eve classic in the Netherlands.
Technically Apache Fry Bread Tacos
The Fry Bread recipe came from one of the Apaches that my Sister and Brother in Law Minister to
Sis told them I was interested in making Navajo Tacos and of course they explained their recipe was better :)
Lodge Carbon steel pans but I messed up and used Crisco rather than the Armour Lard to fry them in, Yes it makes a difference
Armour is way better.
I don't know if cast iron pan cornbread counts or not. I heat my pan first and then slather it with Armour lard, heat it to near smoking then pour the batter in and into the oven. Oh, and I always use yellow corn meal. People will swear.it tastes the same but I say nay.
BOB,S REDMILL, wife says it’s the best and yes only yellow meal. Or ANSONS MILL, from N.O. Louisiana
And boy,s she’s a cornbread expert.
There's a lot of great yellow corn meal out there. I like Great River organic.
House Autrey is pretty good also
Bob's we can actually get up here, I like their stuff, I found one store that sometimes has a bag or two of Martha White's :)Quote:
Originally Posted by tcrideshd
She said Martha Whites will do in a pinch, so if she can’t get Bob,s or Anson,s the Martha white is pretty good