My mother cooked all moisture and most nutrients out of all of the food she ever cooked. Growing up, I was a skinny teenager probably due to some vitamin deficiency caused by their lack of presence in our meals. I was never concerned about any diseases from undercooked food. That would never happen. There was always massive amounts of food at any meal but you could rest assured that it was always well done.
She enjoyed sausage for breakfast on many mornings. The way she cooked them, they would have also served well as miniature hockey pucks. I always enjoyed fried okra but was surprised when I ate it for the first time anywhere other than at home. Mom’s fried okra was always cooked to the extreme where the corn meal breading was barely held on the pieces of okra that had were black or at least a dark green color.
Singer, Songwriter, Entertainer, Storyteller