Any Okra Experts In The House?

Okra is the devil and should all be destroyed

Okra is high in vitamen k and c and good for diabética as it regulates blood sugar.

Okra is high in vitamen k and c and good for diabética as it regulates blood sugar. Originally Posted by Sonya

( it is still some nasty slimy shit, anyway you dice it, slice it or fry it)

I understand 100%...... That shit is an acquired taste.

( it is still some nasty slimy shit, anyway you dice it, slice it or fry it)

I understand 100%...... That shit is an acquired taste. Originally Posted by lookn4boobies

Lol well when yall get the diabetes dont go crying to me.

What boardman said.

Who knew there was so much interest in okra? Here's the real deal as was cooked up in La where I grew up...........Dice 1 and 1/2 onions and brown in a steel sauté pain with vegetable oil over a hot flame, careful not to let them burn. When done pour off all oil and let them sit in a paper towel. Wipe down the steel pan, then spray the bottom with Pam. Now put two of the Pleasonton Farms packs of okra (cut of course) into the steel pan. Add 1 can of organic stewed tomatos, 1 can organic tomato sauce, the onions, then season well with salt, pepper, and Chacere's Cajun spice. Add 3-4 cups of water, then cook at medium heat for about 45", then lower for another 45" and keep covered while cooking., making sure that the water doesn't boil all the way off. Halfway through the cooking cycle add two strips of bacon that were cooked in the microwave and about a teaspoon of the bacon fat........Best served after sitting for another hour after cooking.........And usually served with cornbread...........

How about a thread on Oprah ?

Better yet, okra on Oprah.

If you really like Okra, and have the room, try growing it yourself. That plant thrives on neglect. Which is exactly the sort of plant I do best with.

If you like okra go to an Indian restaurant and order bhindi masala (bhindi being hindi for okra). I have no idea how they make it , but damn is it good.

^^^^ Bhindi Masala: http://www.ticklingpalates.com/2014/...di-masala.html

I like fried okra and usually use frozen for that or Church's is good, I also love it in gumbo. Here's Emeril's recipe for a guideline, I don't follow this to the letter though; I usually just use chicken stock (Kitchen Basics is good, gluten free) and I usually leave out the crab, add more shrimp and some smoked sausage that I've sautéed and drained on paper towels to reduce the fat. Yummy!

http://www.emerils.com/127542/okra-and-shrimp-gumbo

...which sometimes isn't easy to find...the test is to snap off the small end. If it snaps, pow, then it's good. If it just bends until it finally breaks, it won't be no good.


Then you cook it up. I like fresh methi and palak in mine, but don't think that's the approved traditional method.

http://www.ticklingpalates.com/2014/...di-masala.html

That's some good eatin' right there... Originally Posted by Don T. Lukbak

Growing up in Louisiana, we ate okra quite often. My grandmother cooked killer boiled okra and always said the way to tell if it was good was if it was on the dining room chair when you got up from eating it

My preference is pickled okra... Yum !!

underbelly makes great pickled okra

The best fried okra is at Pop's on Route 66 in OK. They use small ones and fry them whole (in corn meal, of course). I can't find a pic.

http://route66.com/39.0.html

Fried! Love it.

If you really like Okra, and have the room, try growing it yourself. That plant thrives on neglect. Originally Posted by GymRat

Yep. Probably one of the easiest plants to grow.

Here's Emeril's recipe for a guideline, I don't follow this to the letter though; I usually just use chicken stock (Kitchen Basics is good, gluten free) and I usually leave out the crab, add more shrimp and some smoked sausage that I've sautéed and drained on paper towels to reduce the fat. Yummy!

http://www.emerils.com/127542/okra-and-shrimp-gumbo

Originally Posted by Lexieinhouston

There's no roux...you can't call it a gumbo with no roux...it's just soup.

To make a roux use 1/2 flour and 1/2 peanut oil.
Peanut oil has a high heat tolerance.
Throw the ingredients in a cast iron skillet or dutch oven and turn the heat on medium. Open two beers and put them both in a koozie and have at least 2 quarts of water available within your reach from the stove.
Now with one hand slowly sip your first beer and begin combining the flour and oil with a wooden spoon or flat wooden spatula if you have one. Once you start stirring you must never stop...ever...until you're done.
The goal here is to bring your mixture to a dark brown just about the time you'll finish your second beer. This must be done slowly so don't guzzle, sip. If the mixture isn't turning at the right pace adjust the heat slightly. It should take 15 to 20 minutes to get to this point. Your first few times of making the roux you are going to think it is about to burn. It is. This is where the peanut oil comes in. The higher heat tolerance allows you to take it a little closer to burning without actually doing so.
At the moment you are convinced you have ruined your roux dump in at least a quart of water to cool it off quickly. This will cause a volcanic type reaction so be careful but don't stop stirring. Now add water to break up and thin the nice dark roux. Add any fucking thing you want now cuz with a good roux you can thrown whatever in and it will be good. Don't forget the okra.
One other point. Never use Okra and filet together as a thickener. One or the other. If you use both you'll never get the okra slime cooked out. If someone wants filet for it's flavor they can add it as a garnishment to their serving.

Yes, I was trained in a real coon ass kitchen!