Are there any "soul food" restaurants in tulsa?

[MichaelBates]

quote:Originally posted by mr.jaynes

Hey, is Wanda J's still around?

Wanda J runs Evelyn's.

[MichaelBates]

quote:Originally posted by riverman

Joyner's Home Cooked Food at 21st and Sheridan (8151 E 21st) - great chicken, greens, okra and cornbread. lots I haven't tried - eyeing the fried porkchop though.

What are their hours? I've never been by there when it's open.

[cannon_fodder]

While I have an idea in my head, someone give me a working definition of soul food.

[MichaelBates]

quote:Originally posted by bbriscoe

The Flying Roll, near 51st and Memorial.  Creamed corn, Chicken fried steak, Fried Okra...

Not as good as the hole in the wall I used to eat at in Odessa, TX though.  That was some real soul food.

Tried to eat there yesterday. The sign says closed until mid-March for remodeling.

[joiei]

Cannon-fodder, you beat me to the question.  So I went surfing.  From the Free Dictionary I found this description of foods that are considered Soul Food.
Meats
   * Chicken gizzards, batter-fried
   * Chicken livers, batter-fried
   * Chitterlings ("chitlins") (the cleaned and prepared intestines of hogs, slow cooked and often eaten with vinegar and hot sauce; sometimes parboiled, then battered and fried)
   * Country fried steak, also known as "chicken fried steak" (beef deep-fried with a crisp flour or batter coating, usually served with white gravy)
   * Cracklins (commonly known as pork rinds and sometimes added to cornbread batter)
   * Fatback (fatty, cured, salted pork; used to season meats and vegetables)
   * Fried chicken (fried in pure lard with seasoned flour)
   * Fried fish (any of several varieties of fish—especially catfish, but also whiting, porgies, bluegills—dredged in seasoned cornmeal and deep fried
   * Ham hocks (smoked, used to flavor vegetables and legumes)
   * Hoghead cheese (made primarily from pig snouts, lips, and ears, and frequently referred to as "souse meat" or simply "souse")
   * Hog maws (hog jowls, sliced and usually cooked with chitterlings)
   * Meatloaf (typically with a brown gravy)
   * Neckbones (beef neck bones seasoned and slow cooked)
   * Oxtail soup (a soup or stew made from beef tails)
   * Pigs feet (slow cooked like chitterlings, sometimes pickled and, like chitterlings, often eaten with vinegar and hot sauce)
   * Ribs (usually pork, but can also be beef ribs)

Vegetables

   * Black-eyed peas (cooked separately, or with rice as Hoppin' John)
   * Cabbage, usually boiled and seasoned with vinegar, salt and ham hocks or fatback. More recently, smoked poultry (turkey or chicken) is also used as a seasoning.
   * Greens (usually cooked with ham hocks; especially collard greens, mustard greens, turnip greens, or a combination thereof, also known as poke salad)
   * Lima beans (see also butter beans)
   * Butter beans (immature lima beans, usually cooked in butter or combined with multipal regional sausages)
   * Field peas (seasoned with pork)
   * Okra (African vegetable eaten fried in cornmeal and flour or stewed, often with tomatoes, corn, onions and hot peppers; the Bantu word for okra is ngombo, from which the Creole/soul food dish gumbo derives its name)
   * Red beans served alone or in chili
   * Succotash (originally a Native American dish of yellow corn, tomatoes, and butter beans, usually cooked in butter)
   * Sweet potatoes (often parboiled, sliced and then baked, using sugar, lard, cinnamon, nutmeg and butter, commonly called "candied yams"; also boiled, then pureed, seasoned and baked into pies—similar in taste and texture to pumpkin pie)

Breads

   * Biscuits (a shortbread similar to scones, commonly served with butter, jam, jelly, sorghum or cane syrup, or gravy; used to wipe up, or "sop," liquids from a dish)
   * Cornbread (a shortbread often baked in a skillet, commonly seasoned with bacon fat); a Native American contribution.
   * Hoecakes (a type of cornbread made of cornmeal, salt and water, which is very thin in texture, and fried in cooking oil in a skillet. It became known as "hoecake" because field hands often cooked it on a shovel or hoe held to an open flame)
   * "Hot water" cornbread (cornmeal mixed with hot water and fried)
   * Hushpuppies (balls of cornmeal deep-fried with salt and diced onions; slaves used them to "hush" their dogs yelping for food in their yards.
   * Johnny cakes (fried cornmeal pancakes, usually salted and buttered)
   * Milk and bread (a "po' folks' dessert-in-a-glass" of slightly crumbled cornbread, buttermilk and sugar)
   * Sweet bread bread with a certain sweetness presumably from molasses

Other items

   * Chow-chow (a spicy, homemade pickle relish sometimes made with okra, corn, cabbage, hot peppers, green tomatoes and other vegetables; commonly used to top black-eyed peas and otherwise as a condiment and side dish)
   * Grits (or "hominy grits", made from processed, dried, ground corn kernels and usually eaten as a breakfast food the consistency of porridge; also served with fish and meat at dinnertime, similar to polenta)
   * Hot sauce (a condiment of cayenne peppers, vinegar, salt, garlic and other spices often used on chitterlings, fried chicken and fish including homemade or Texas Pete, Tabasco, or Louisiana brand)
   * Macaroni and cheese casserole (from a box, or cooked from scratch with cheddar cheese, milk, flour, seasonings including dry mustard, etc.)
   * Rice pudding, with rice and corn-based vanilla pudding
   * Watermelon
   * Rice (served with red beans, black beans and/or black-eyed peas, as "rice and gravy" with fried chicken, fried pork chops, etc., or cooked into purloo (pilaf) or "bog" with chicken, pork, tomatoes, okra, onions, sausage, etc.)
   * Sorghum syrup (from sorghum, or "Guinea corn," a sweet grain indigenous to Africa introduced into the U.S. by African slaves in the early 17th century; see biscuits); frequently referred to as "sorghum molasses"
   * Sweet tea, inexpensive orange pekoe (black tea, often Lipton, Tetley, or Luzianne brands) boiled, sweetened with cane sugar, and chilled, served with lemon. The tea is sometimes steeped in the sun instead of boiled; this is referred to as "sun tea."

An interesting read, well presented.  Hope this helps.  I do not consider Cracker Barrel as a soul food joint.  Evelyn's yes definitely, and it is delicious.

[TeeDub]

I think the place you are looking for is called Shiloh's...

51st and the BA.

[mom0902]

Why do you people not know what soul food is?

[Radio]

quote:Originally posted by mom0902

Why do you people not know what soul food is?

"You people"???  Whats that supposed to mean?

[restored2x]

"Hoecakes" - I just love that word.

[guido911]

quote:Originally posted by Radio

quote:Originally posted by mom0902

Why do you people not know what soul food is?

"You people"???  Whats that supposed to mean?

Typical white persons???

[buzz words]

yo! Please don't make this a race issue.  What about Pauliens buffet?  I hear advertisement for it all the time on 1170 or 740

[guido911]

quote:Originally posted by buzz words

yo! Please don't make this a race issue.  What about Pauliens buffet?  I hear advertisement for it all the time on 1170 or 740

Please get over yourself, my statement was a poke at Obama. And by now we all know that "typical white person" is not a racial comment--per Obama.

[mom0902]

People from Oklahoma silly.  Knock the chip off your shoulder.

[Duke]

If you want real soul food you need to go west on pine to cincinnati ave and turn north/right onto cinn ave. Go down 1 red light to virgin and just through that light on your right side is a TRUE soul food establishment!

[buzz words]

John 3:16 ?