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Old 09-23-2008, 01:21 AM   #41
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Mmmmm,had a good piece of frybread yesterday, dipped in soup, and then some dipped in chokecherry gravy. Yummers!

It's hard for me to make consistently good frybread every time cuz I never measure, but a couple times a year some turns out just HEAVENLY!!

I did see some awesome Navajo frybread at our county fair this summer - pizza size and perfect everytime - made by my boyfriend's auntie's husband's aunt. And only $2.

And I have to go with the ration theory on the origin of frybread. I have a hard time imagining a soapstone skillet with bear grease reaching frying temps. I can see similar ingredients making some kind of dumplings. Or skillet bread.
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Old 09-23-2008, 06:21 AM   #42
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Quote:
Originally Posted by wyo_rose View Post
Mmmmm,had a good piece of frybread yesterday, dipped in soup, and then some dipped in chokecherry gravy. Yummers!

It's hard for me to make consistently good frybread every time cuz I never measure, but a couple times a year some turns out just HEAVENLY!!

I did see some awesome Navajo frybread at our county fair this summer - pizza size and perfect everytime - made by my boyfriend's auntie's husband's aunt. And only $2.

And I have to go with the ration theory on the origin of frybread. I have a hard time imagining a soapstone skillet with bear grease reaching frying temps. I can see similar ingredients making some kind of dumplings. Or skillet bread.
Too funny
This thread started a craving that can only be filled with more frybread!!!
LOL

Had some with a stew on Sunday....
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Old 09-23-2008, 11:01 AM   #43
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Quote:
Originally Posted by wyo_rose View Post
Mmmmm,had a good piece of frybread yesterday, dipped in soup, and then some dipped in chokecherry gravy. Yummers!

It's hard for me to make consistently good frybread every time cuz I never measure, but a couple times a year some turns out just HEAVENLY!!

I did see some awesome Navajo frybread at our county fair this summer - pizza size and perfect everytime - made by my boyfriend's auntie's husband's aunt. And only $2.

And I have to go with the ration theory on the origin of frybread. I have a hard time imagining a soapstone skillet with bear grease reaching frying temps. I can see similar ingredients making some kind of dumplings. Or skillet bread.
I want some skillet bread!!!
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Old 09-23-2008, 01:32 PM   #44
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I am way too picky about frybread I think. I don't eat it anywhere outside of Oklahoma. Our very own Josiah makes DOPE-azzzzzzzzz frybread. Especially over the Coleman Fold n Go Stove. My girls have fought over the cold, day-old leftovers, it's that good. hehehehe

But before I get sidetracked......I will buy it from only certain stands at certain powwows (maybe 3 times during the whole summer), but I haven't found any better than the kind made at family camps to be honest. And not just because its free....
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Old 09-23-2008, 02:33 PM   #45
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Originally Posted by ok24stacey View Post
I am way too picky about frybread I think. I don't eat it anywhere outside of Oklahoma. Our very own Josiah makes DOPE-azzzzzzzzz frybread. Especially over the Coleman Fold n Go Stove. My girls have fought over the cold, day-old leftovers, it's that good. hehehehe

But before I get sidetracked......I will buy it from only certain stands at certain powwows (maybe 3 times during the whole summer), but I haven't found any better than the kind made at family camps to be honest. And not just because its free....

OK Josiah.... You've been outed... better serve it up!!! :
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Old 10-08-2008, 02:17 PM   #46
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Man, i want some good frybread! This thread got me all nostalgic about Shi Ma's frybread and tortillas. I know the recipe, but i don't have the "clapping" skill down. the bread roller is too lame. I could use some mutton ribs, akin'iish bizhii, nashgizhii, or kiisani pesole...ooh and with some blue corn mush. too bad they don't have those type of ingredients in alaska.

The last frybread was at a powwow about 3 months ago in fairbanks made by a Kiowa family...it was pretty good. OK style ain't bad.
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Old 10-08-2008, 03:01 PM   #47
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Yep, pretty much everything is considered bad for us. Like a few people mentioned, moderation is key.

My mom is making frybread and ndn tacos for us tonight. Woohoo! She's so picky about her flour, too. Anyone else picky about which flour or grease they use??
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Old 10-08-2008, 05:00 PM   #48
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Yep, pretty much everything is considered bad for us. Like a few people mentioned, moderation is key.

My mom is making frybread and ndn tacos for us tonight. Woohoo! She's so picky about her flour, too. Anyone else picky about which flour or grease they use??
Shawnee Flour
and I only use canola oil now use to use shortning crisco that is
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Old 10-08-2008, 05:58 PM   #49
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We got a friend that buys like 200 pounds of Blue Bird every time she goes home so that she won't have to worry about using the crappy flour they sell in Chicago.
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Old 10-09-2008, 01:18 PM   #50
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Interesting.....

I ate dinner at the Shooting Star Casino buffet in Mahnomen, MN last night and they had what I thought was just regular ol bread sticks with marinara sauce. When actually the bread sticks turned out to be long skinny frybread shaped like bread sticks. I was very surprised. lol They tasted pretty good too.
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Old 10-10-2008, 11:25 PM   #51
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When I make stew or chili I like to make oblong (maple bar shaped) frybread for dipping, plus you can cook 2 good sized ones at once in a skillet.

Bluebird is the flour of choice!! I used to use Canola Oil until I found out it's as processed as high fructose corn syrup. I think Trans-Fat Free Crisco is the best now - the one in the green can.
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Old 10-11-2008, 09:39 AM   #52
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No oil, only lard.
Fortunately with the growing hispanic community you can pretty much always find lard (manteca) at the wal-mart in the big containers.
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Old 12-08-2008, 03:17 PM   #53
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All very interesting, I dunno about 'firsts' like that's ever done an ndn real good, but I always heard growin up that we made & ate frybread 2 celebrate our survival. From them Fort-days when if we were lucky they gave us rotten meat, coffee beans, Flour & such, soooo yeah we perfected the delicacy.

I found a cool little article: The great debate over fry bread - Race & ethnicity- msnbc.com and the great debate of pro vs. con.

To me, Mandaree makes the best frybread, mmm, lasts for days!! Wit Pemmican, cornballs, deer & buffalo stew & Juneberry pudN, YUM.

I was down in Shiprock, Farmington & Albuquerque for 12 yrs and I swear the Navajo rez has the MOST frybread available anywhere, anytime for cheap! Man, used 2 brag about the Frisbee-sized frybread, 20 cars lined up with breakfast burritos and 5 to 15 stands around the area selling Mutton & Frybread!

There ain't much frybread in Flandreau, everything is store-bought, no free-enterprising natives hustling commods here, so I've been trying to find recipes to make my own, ha. Shoot, prob make a killing if I sold breakfast burritos & stew & frybread, ayez.
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Old 12-15-2008, 06:59 PM   #54
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road food

I was playing music in Eagle, Colorado.
One day i was short of cash and there was a chicken joint out on the main road down from the hotel, think it was call'd the chicken shack. The owner had a sign hanging out side saying ndn tacos.
I went in and ask if he made if chicken taco's w/frybread. yes he said pointing to the deep fryer, how many do u want.
I said six. six he says???? ......yeah six but hold the chicken, tomatoes and other stuff..............just give me the frybread...........oh u got any honey?
I eat good that day and night..........mmmmmmmmmm
Also once my sister and my neice brought two stacks (24)to my hotel room in Vagas..............the drummer my room mate had never seen frybread before(LOL>>he's west ndn )..he could only eat one...and that was w/grape jam.....lol
I had frybread on the tour bus for a week.
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Old 12-17-2008, 03:36 AM   #55
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my husband and i have a difference of opinion over fry bread. he likes his mommies ...of course. I find it doughy, i like mine a little more dry and less like a doughnut. the kids won't say whose they like most (smart kids). We eat a fair bit of it cause it's cheap and good, and like josiah, my kid take it to school on balogna fairly often. and when i'm really broke i put maple syrup or jam in the middle and call it a snack, add berry soup and ya got desert. it's a good thing we all like it!
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Old 12-17-2008, 03:50 AM   #56
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Reminds me of a good one 2, ha, I think it was Lyle G. who was serving in the military and when he was in Japan, on break, partying, drunk, got lost, blanked out, came too & was walking around Big Tokyo for hours, STARVING, broke, no one to blanket dance for, ha, he was so so very lost (no cells then) aaaaand suddenly, the smell of frybread hit his nose....so after a few good stories and a couple of hardluck stories, he traded a knife for 10 frybreads and ate'm as he walked back to base, awww behold, the power of frybread!.
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Old 12-17-2008, 12:55 PM   #57
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he traded a knife for 10 frybreads and ate'm as he walked back to base, awww behold, the power of frybread!.
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Old 12-17-2008, 12:59 PM   #58
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Bluebird is the flour of choice!!
heck yeah....
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Old 12-17-2008, 05:32 PM   #59
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Urban Bluebird distributors

I have told y'all before about my one Dineh friend who picks up a couple hundred pounds of Bluebird everytime she goes back home.
SO, I been thinkin' (dangerous I know) why don't some folks start writing Bluebird and get on their case to get some distributors in the cities with lotsa skins?
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Old 12-17-2008, 06:06 PM   #60
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Fork in the Road Hates the Snake, Loves the Fry Bread

A write up I came across while reading.... Since it mentioned Fry Bread I thought I'd share it....
Any New York folks in the house.....
------------------------


Fork in the Road Hates the Snake, Loves the Fry Bread
Posted by Sarah DiGregorio
at 9:10 AM, December 17, 2008
New York - Fork in the Road Hates the Snake, Loves the Fry Bread - Fork in the Road - Village Voice

Fork in the Road
by Sarah DiGregorio |
email: sdigregorio@villagevoice.com | weekly column




This week, I review Ellis Bar, a Southwestern restaurant that serves food like rattlesnake and fry bread. Real Southwestern-American fare is a rarity in New York (not fake-y Mexican, but actual Southwestern). So although Ellis Bar is an odd place that does some dishes very well and others rather badly, I give it credit for ballsiness. (Did you know that word is actually in Mirriam-Webster now?)

The main reason Ellis Bar is worth checking out is that it's the only place I know of in New York to get real Navajo fry bread, a puffy, bubbly, burnished orb that's often used as the wrapper for enormous, gut-busting fry-bread-tacos. Here you can get yours topped with refried pinto beans and cheese. Skip the chili option.

Plus, the homemade red pepper jelly is awesome--especially in a warm quesadilla with Nutella and goat cheese. I'll let you think about that for a minute.

Dishes to Order: Chipotle shrimp, anything with red pepper jelly, fry bread with refried beans, jelly-Nutella-goat cheese dessert quesadilla, meatloaf

Dishes to Avoid: Rattlesnake skewers, cous cous, catfish with blueberry salsa, chili
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