<3
There is not a better green on this planet
Granted its like 3 mini heart attacks but I love it so.
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<3
There is not a better green on this planet
Granted its like 3 mini heart attacks but I love it so.
Initially when I moved back to CA from NJ, I stayed with my god family, and the wife would occasionally fix it with chicken-fried steak for the hubby, who's originally from Okrahoma. I grew to appreciate it, but I do believe that food like this contributed much to my weight gain; my physical activity level wasn't enough to compensate and my metabolism certainly wasn't used to a lot of heavily fried foods. If offered, I'll eat it now though. Usually, before, I'd politely pass.
Also, there is well-fried okra and then there is poorly fried okra ...can't stand it if it's overly gooey.
yum, yum, eat’em up!
The best.
Just don’t give it to me boiled.
Loves me okra pickles.
PICKLED OKRAS ARE TEH BOMB.
This one time, I got drunk and ate like 2 jars of pickled okra. Then next morning I forgot, and had a bunch of seeds in my stool. I panicked and thought I was melting from the inside out
Hehehe, my daughter tried making okra pickles, first time, for her dear old da last fall. I'm not sure what recipe she used but it wasn't the family recipe. If yer pickled rhinoceros hide, yer'd probably come close to the texture. I still got the same jar. Everytime I get a hankering for okra pickles I take out one, chew on it for awhile and put it back for the next time.Quote:
Originally Posted by Major Robert Dump
It's also good stewed with tomatoes, or in a Gumbo... which gets it's name from okra.
Pickled okra is great in Bloody Marys.
I should probably thank you indirectly for this to Yoyoma
-Gator
Had to look up pic, never seen it here. What is it some sort pepper?
Its a sweet, gooey type of veg. We have 'em in currys. Yummy.Quote:
Originally Posted by Fragony
Its sort of like a pepper, but its outer texture is far more firm than most vegetables. That means Uncooked or pickled gives it a distinctive crunch. Once cooked right, usually deep fried, it still remains kind of firm and crunchy.
Fried Okra makes a good side for many meals, but I absolutley must have a side of mashed potatoes to go along with it. I loves my okra-dipped-in-taters. If I can throw some green peas into the mix, even better,
Quote:
Originally Posted by Fragony
Okra is not a pepper. It is more related to cotton. It comes from Africa I think.
Fried in a little cornmeal I love the stuff.
Pickled, that sort of scares me. Maybe for no good reason, but still. I guess I just think of it like boiled.
Boiled it is like eating a slug. It is slimy and sticky. A gooey mess. It even looks like a slug and the taste and texture is nothing to write home about.
Mixing it in a gumbo with lots of other stuff is good though. Gumbo is the French name of the plant.
Reminds me of a milkweed pod.
It's more or less cooked like this, as most vegetable dishes are done, in Turkey:
http://i53.tinypic.com/nc0at.jpg
As Fisherking pointed out, if the cook is not adept at it, you end up with a slimey mix due to which half of the people hate the dish while the other half is mad about it -like me.
There is no better summertime meal than okra dish made with pomegranate juice in its sauce, eaten along with bites of onions. Yummy.
That dish I do recognise, the Turk sells it here. I'll give it a try
Turks call it "Bamya". "Bum-iah" would be how to pronounce.
With pomegranate juice in the sauce? Hmm, sounds interesting. I'll have to try that.
Get some help from someone of Mediterranean origin, Hosakawa-san. Wouldn't want you to end up with a sour mix that goes to the bin. ^^
Sounds delicious.
Well tried it, it's rather odd but very nice. I would add some peppers personally thoughQuote:
Originally Posted by LeftEyeNine
One step closer to multicultu- ooh Frag ?Quote:
Originally Posted by Fragony
FRAG
FRAG !
FRAAAAAG !!!!
Had to CQB my way out but I'm fine
over