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The red bean, oh man, that looks kinda good too. yeah, a little bit of that. neck bones floating around somewhere? woman: they are, they re right here. anthony: okay, yeah i ll have some of those. little rice and gravy on there, yeah thanks. and uh, oh i dunno, a piece of fried chicken there, if you got a thigh that would be great. john t. edge: okra s perfect. anthony: yeah it is. oh man, that s good. willie simmons: now here in the south if you want to, you can throw your fork away and just grab the neck bone. anthony: oh yeah, i ll be working on that. once willie simmons: we forgive you and don t hold it against you for doing it. anthony: i could eat this okra all day long, man. it s good. willie simmons: and i wanna know what you think about those greens and butter beans. anthony: oh man, they re nice. man, that s tasty. do you think the right people get the credit for southern cooking as we know it? willie simmons: i do. anthony: you think the right peopl ....
anthony: state senator willie simmons has been an elected official of the mississippi delta for 20 years. and he s been running this place, senator s place, for 11. now what s the difference between soul food and southern, traditional southern food? willie simmons: it depends upon the culture. and what neighborhood you was in. if you were in the black neighborhood, then it became soul. we probably put a little bit more of the throwaway in our cooking the pig feet, the pigtail, the neck bones, and all that s fatty. anthony: now you re making me hungry. now you are definitely making me willie simmons: we got some neck bones over there, okay. anthony: oh, excellent. so greens willie simmons: turnip greens. anthony: i ll have some of that for sure. is that fried okra there? i ll have a little of that. i might need more than one plate at this rate. uh, let me get some mac n cheese. what s that, lima beans? ....
Is there one time, i have to this. they can up close to these bowls, they all look mean to me. i m an animal lover but y all are and scary to me. give it a sense when you finally sit on one that is he to bad? something really angry or no to the all seem the same? note their bread that he would like in the back. now that when the job is up for my mentality i never get on when it s a okra. you can count one of these animals and have a doubt in your mind that s can go bad or some like that. i think for me that you re setting yourself up for failure, set myself up for something good to happen. laura: thank god for the rodeo clowns. when can we watch you next? where you competing next? she gonna take a couple weekends ....
So there s a menu i need to go through and do the shopping. we re on the hunt today for okra. 0kra, red peppers. and we re going to buy tonnes of stuff! 0k! what i like to do is, i mean, get something we like very much, do it maybe in a non traditional way as well to show people there are many other ways to enjoy the stuff. chef semsa is introducing me to a famous ingredient here in turkey. this is tarhana. they make a paste and then they dry it on tables. i make my own tarhana that i will be using for the meal. so off to the kitchen we go to cook with semsa s modern version of tarhana. turkish cuisine is a highly regional cuisine like the italians. i would like to share this with non turkish people so they will come, learn, witness a bit of what we are, and then turn to their countries with thinking something different than kebab! ....