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Dena Wiltsie
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Message 1702542 - Posted: 17 Jul 2015, 16:24:56 UTC

My roommate was from the south and had an opinion on Okra. It is used to thicken soups or stews but she said it resulted in a snotty texture and didn't like it. She would batter in in flour and corn meal then fry it in a little oil producing a tender vegetable that I liked. The Okra has to be young and small as the bigger stuff gets tough. This means when you grow it, you have to watch it it like a hawk because it can go from small to large almost overnight. Also when you cook it, it should be sliced into chucks where the length is about the same as the diameter to ensure even cooking
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Message 1702551 - Posted: 17 Jul 2015, 16:42:59 UTC

I feel the same way about okra never could stand it.
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Message 1702554 - Posted: 17 Jul 2015, 16:48:11 UTC

I've never had either okra or gumbo, My Mom never cooked that, even though She was from Texas, sure lots of spinach, chard, rutabagas, beets, bell peppers, corn, squash and yes even our own pumpkin, but then We did have a small garden plot in the backyard, that I cleared.
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Message 1702559 - Posted: 17 Jul 2015, 17:10:35 UTC - in response to Message 1702542.  
Last modified: 17 Jul 2015, 17:16:33 UTC

My roommate was from the south and had an opinion on Okra. It is used to thicken soups or stews but she said it resulted in a snotty texture and didn't like it.

Sounds to me that too much okra was used.
All starches behave like that if you use too much.
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Message 1702562 - Posted: 17 Jul 2015, 17:37:37 UTC

Monday, that soup looks delicious!!!

Okra is delicious in Indian curries.
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Message 1702967 - Posted: 19 Jul 2015, 4:09:17 UTC

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Message 1703012 - Posted: 19 Jul 2015, 8:55:31 UTC - in response to Message 1702562.  
Last modified: 19 Jul 2015, 9:05:52 UTC

Monday, that soup looks delicious!!!

Okra is delicious in Indian curries.

I had my last bowl for lunch today and it was delicious. It's always a risk making something new. It cost a bit too but it was a big recipe. I used a 5 liter pot and it was 3/4 full and 1.5 kilos of chicken breast. I thought it might be a bit hot with chilie in the cajun spice mix but it wasn't. Even though it took 2 hours to cook I think I may have a new favourite food.
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Message 1703018 - Posted: 19 Jul 2015, 9:08:52 UTC
Last modified: 19 Jul 2015, 9:11:05 UTC

One thing about okra either you like it or do not. I'm one the dosen't. only way I eat it is deep fried and breaded..
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Message 1703020 - Posted: 19 Jul 2015, 9:19:25 UTC - in response to Message 1703018.  

One thing about okra either you like it or do not. I'm one the dosen't. only way I eat it is deep fried and breaded..

There wasn't any ocra in my gumbo Grant so I cant say either way. In fact I dont think i've even seen an ocra.
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Message 1703024 - Posted: 19 Jul 2015, 10:17:27 UTC - in response to Message 1703020.  

One thing about okra either you like it or do not. I'm one the dosen't. only way I eat it is deep fried and breaded..

There wasn't any ocra in my gumbo Grant so I cant say either way. In fact I dont think i've even seen an ocra.


In my way of thnking your not missing anything. slimmy :(
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Message 1703042 - Posted: 19 Jul 2015, 12:30:42 UTC

This is Okra, and like tomatoes they are fruit! Essential in much Creole and Cajun cooking. It was introduced to the SE United States from Africa in the 1600's. The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains soluble fiber. Some people prefer to minimize the sliminess; keeping the pods intact, and brief cooking, for example stir-frying, help to achieve this. Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may also help. Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo.



"Sour Grapes make a bitter Whine." <(0)>
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Message 1703043 - Posted: 19 Jul 2015, 12:38:09 UTC
Last modified: 19 Jul 2015, 13:10:44 UTC

When speaking of Gumbo and Lousiana I immediately think of crayfish.
And August 8 we tradionally start to eat them:)


How to eat them.
https://www.youtube.com/watch?v=UxcDgHkLMy0
https://www.youtube.com/watch?v=cZ7a4Y3uL_E
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Message 1703050 - Posted: 19 Jul 2015, 13:18:32 UTC - in response to Message 1703043.  

When speaking of Gumbo and Lousiana I immediately think of crayfish.
And August 8 we tradionally start to eat them:)


How to eat them.
https://www.youtube.com/watch?v=UxcDgHkLMy0


Thanks D.G. I wonder what could break down the slime, I know they used it as a thickener.

Janneseti I never had it they way but I game for anything but I don't think okra is included in this one. LOL
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Message 1703057 - Posted: 19 Jul 2015, 13:43:24 UTC - in response to Message 1703050.  
Last modified: 19 Jul 2015, 14:17:48 UTC

Janneseti I never had it they way but I game for anything but I don't think okra is included in this one. LOL

Not even in Lousiana:)
http://whatscookingamerica.net/Seafood/CrawfishBoil.htm
Btw crayfish is spelled crawfish in Lousiana.

Here is a funny story and recipe included. NO okra:)
Crawfish, Swedish-style.
http://www.gumbopages.com/food/seafood/kraftor.html
Anyway, fresh crawfish were out of season, and in desperation we tried calling around. Santa Monica Seafood said they had whole crawfish frozen, and we dashed over there to get them. The package said "Kräftor", and they were Louisiana crawfish, exported to Sweden, prepared Swedish-style, then re-imported back for sale at this Santa Monica, California seafood market. Weird, huh?
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Message 1706113 - Posted: 28 Jul 2015, 23:32:09 UTC - in response to Message 1703057.  

Janneseti I never had it they way but I game for anything but I don't think okra is included in this one. LOL

Not even in Lousiana:)
http://whatscookingamerica.net/Seafood/CrawfishBoil.htm
Btw crayfish is spelled crawfish in Lousiana.

Here is a funny story and recipe included. NO okra:)
Crawfish, Swedish-style.
http://www.gumbopages.com/food/seafood/kraftor.html
Anyway, fresh crawfish were out of season, and in desperation we tried calling around. Santa Monica Seafood said they had whole crawfish frozen, and we dashed over there to get them. The package said "Kräftor", and they were Louisiana crawfish, exported to Sweden, prepared Swedish-style, then re-imported back for sale at this Santa Monica, California seafood market. Weird, huh?


As a kid I fished with crayfish never thinking they would be good be cooked and eaten. I had a place out back I could catch tons of them.
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Message 1707095 - Posted: 31 Jul 2015, 20:37:28 UTC

Tomorrow is the Chilli contest that I enter every year and have won 16 times for the Super Hot category, last year is the first time I was beaten which was because I took pity on the judges and didn't use the hottest chillies. This year will be different, I'm going all out. I grew my own Ghost peppers(Bhut Jolokia) but had to buy dried Trinidad Moruga Scorpions and Carolina Reapers( the hottest known pepper 2 million+ on the Scoville chart)over the internet.

I made a marinade using the re-hydrated peppers, Garlic, Salt and the hydration liquid(chicken stock)and marinated the diced pork shoulder overnight. The base of the mixture is 3 lbs. of roasted Fresno Green Chillies and Tomatillos (not a single regular tomato used).

I just finished putting everything into the slow cooker for 12 hours. While saute'ing the pork I almost choked on the capsaicin fumes from the marinade, like being shot with pepper spray(I LOVE it!).

I think I'm gonna call this recipe Colon Blow........it REALLY is gonna hurt tomorrow.....

Now I'm gonna sit in front of the Evap Cooler until I quit sweating....";D)

"Sour Grapes make a bitter Whine." <(0)>
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Message 1707097 - Posted: 31 Jul 2015, 20:39:15 UTC

Loo paper in the freezer over night?
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Message 1707098 - Posted: 31 Jul 2015, 20:41:41 UTC
Last modified: 31 Jul 2015, 20:42:38 UTC

May I suggest a good topical anesthetic?



edit:
Talk about your ring of fire....
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Message 1707102 - Posted: 31 Jul 2015, 20:49:42 UTC
Last modified: 31 Jul 2015, 20:50:28 UTC

Thanks for the intro Ian, a little song to 'cook' by...... :))(I love Herb Alpert on the trumpet).

https://www.youtube.com/watch?v=mIBTg7q9oNc

"Sour Grapes make a bitter Whine." <(0)>
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Message 1707115 - Posted: 31 Jul 2015, 21:09:38 UTC - in response to Message 1707102.  

Thanks for the intro Ian, a little song to 'cook' by...... :))(I love Herb Alpert on the trumpet).

https://www.youtube.com/watch?v=mIBTg7q9oNc

I would cook outside so it doesn't choke you up while cooking.
Cheers everybody
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