By TULSA TO DO on Jan 5, 2010, at 2:47 PM Updated on 1/05 at 2:54 PM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
Salsa is the kind of thing for which you don't need a precise recipe.
Chop some tomatoes and jalapenos and throw in ...
Homemade pizza is easier to make than you might think. In Wednesday's Scene section, you can read our tips on making the ...
In tomorrow's Scene section, you'll find an article on how to make sausage gravy.
Joyce Smith invited us to Glenpool to show us how it's done. She doesn't have a recipe and doesn't need one. She cooks by sight and smell.
While writing the article, I got a note from a friend and good cook, Terina Darcey.
Here's what she said:
"I'm in Utah this week and our gravy here is pretty `white bread.' When I first moved to Oklahoma I remember reading a recipe in the World for gravy. It was the most time-intensive recipe I've ever read, something about hours of baking, crumbing the skin and frying it, and I thought `You've got to be kidding me.' But after years of eating Oklahoma food, I'm converted.
"There are two essentials in all Oklahoma food: the addition of fat and the patience of time.
Since then, I've eaten smoked pulled pork (baked 24 hours) Oklahoma baked beans(also smoked eight hours) and Michael Fusco's cornbread (with bacon and peppers), and trust me, there ain't nothing in Utah like Oklahoma food."
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