Okra rocks: Props for the misunderstood vegetable

Message Bookmarked

Bookmark Removed

Not all messages are displayed: show all messages (105 of them)

View Previous Page...

How come nobody posted this yet?
http://cover6.cduniverse.com/MuzeAudioArt/530/536207.jpg

― Ken L (Ken L), Monday, 11 April 2005 14:11 (nineteen years ago) link

Pickled, it's great. In corn meal and fried it is sublime.

― M. White (Miguelito), Monday, 11 April 2005 14:12 (nineteen years ago) link

(Michael, come do some translating on the watching people sleep thread.)

― Ken L (Ken L), Monday, 11 April 2005 14:15 (nineteen years ago) link

OMG Momus, you are seriously my new best friend.

I'm fine with that as long as you don't make me look at websites with human geysers on them, Dan.

― Momus (Momus), Monday, 11 April 2005 14:59 (nineteen years ago) link

You're right Momus, okra is the masochistic vegetable that willingly submits to being bitten; it only provides enough resistance to dramatise its own capitulation.

― moley, Monday, 11 April 2005 20:38 (nineteen years ago) link

I want to devise a method to scoop a pocket into the okrawomb for which to stuff maybe garlic or cheese or spices or sausage crumbles or whatnot all mixed together. I'm not surely how sound the logistics of my plan are, but that's never stopped me before! See also: skittleloaf.

― nickalicious (nickalicious), Monday, 11 April 2005 21:36 (nineteen years ago) link

How 'bout mini sausages, nicalizioso? Or better yet, tootsie rolls!

― M. White (Miguelito), Monday, 11 April 2005 21:50 (nineteen years ago) link

Hmmm, I'd hit it. Fondue fork to clean out the innards?

― Curious George (1/6 Scale Model) (Rock Hardy), Monday, 11 April 2005 21:52 (nineteen years ago) link

eating okra right. now.

― maria tessa sciarrino (theoreticalgirl), Monday, 11 April 2005 22:29 (nineteen years ago) link

You'd need to grow some genetically-modified super okra to make the scooping and filling worthwhile.

I've never eaten okra that wasn't fried, this semen thing is news to me.

― milozauckerman (miloaukerman), Monday, 11 April 2005 22:31 (nineteen years ago) link

Grew up in a household where we rarely ate out, and my parents tended a big garden every year, so there was a lot of southern home cooking. If there wasn't enough okra in that day's picking for a mess of fried, the pods just went into the pot of blackeye peas and stewed. Those were not so much fun -- rather mucilaginous. But what was gross to the 12-year-old would suit the 41-year-old just fine.

― Curious George (1/6 Scale Model) (Rock Hardy), Monday, 11 April 2005 22:48 (nineteen years ago) link

I have come to like them in gumbo. As thickeners go, it's got to be better than corn starch.

― M. White (Miguelito), Monday, 11 April 2005 22:52 (nineteen years ago) link

Okra is great. Who misunderstood it??!?! I thought everyone liked it!

― Alex in SF (Alex in SF), Monday, 11 April 2005 22:53 (nineteen years ago) link

If we tell Calum, that A. Dworkin hated it, he'll probably claim to like it too.

― M. White (Miguelito), Monday, 11 April 2005 22:55 (nineteen years ago) link

At the end of the summer, when the last pods are overgrowing for next year's seed, they get huge, and look like those penis-sheaths that some South American tribesmen wear.

― Curious George (1/6 Scale Model) (Rock Hardy), Monday, 11 April 2005 23:00 (nineteen years ago) link

Southerners can fry nearly anything and make it edible, in my opinion, okra is not one of them. BLEHHH...that stuff is nasty, send that stuff back to the old country with the turnips, parsnips and beets.

― Earl Nash (earlnash), Tuesday, 12 April 2005 00:45 (nineteen years ago) link

I eat it...my dad had a garden when I was growing up, and we always got it fresh. Okra is no good when it gets too big. It's always over-breaded when you order it out, frying it is a simple matter of a little cornmeal, black pepper and white onion. You just wanna get it crunchy, a little bit. There used to be a cool soulfood joint downtown Nashville that had amazing spicy fried chicken and excellent boiled okra, with butter. I like it any way, especially in Indian dishes, and of course in gumbo. It's good w/ stewed tomatoes over rice, too.

― edd s hurt (ddduncan), Tuesday, 12 April 2005 07:42 (nineteen years ago) link

Okra and chilli were made to dance together in the pan. Eternally in love, they gaze into each others's eyes and swear their allegiance each other in tones both tender and delicious.

― moley, Tuesday, 12 April 2005 08:09 (nineteen years ago) link

I would like to see Kate Mongrel illustrate that.

― moley, Tuesday, 12 April 2005 08:13 (nineteen years ago) link

Which old country exactly are Okra from?

― Madchen (Madchen), Tuesday, 12 April 2005 08:50 (nineteen years ago) link

Ethiopia and western Africa to start, upwards to Egypt by 13th c, across to South America in the 17th c, established in the U.S. by the 18th. (/Oxford)

― Curious George (1/6 Scale Model) (Rock Hardy), Tuesday, 12 April 2005 11:24 (nineteen years ago) link

why does anyone ever even need to know that!?

― stelfox, Tuesday, 12 April 2005 11:43 (nineteen years ago) link

So they know where to send them back to!

― Madchen (Madchen), Tuesday, 12 April 2005 12:24 (nineteen years ago) link

The stuffing the okra thing...it didn't really work too well.

― nickalicious (nickalicious), Tuesday, 12 April 2005 12:35 (nineteen years ago) link

I'm fine with that as long as you don't make me look at websites with human geysers on them, Dan.

Hahaha oh no! I shouldn't assume that everyone knows about poor ol' Tubgirl.

(I don't feel bad talking about Tubgirl on this thread because I feel about her about the same way I feel about okra.)

― The Ghost of Dan Perry (Dan Perry), Tuesday, 12 April 2005 12:53 (nineteen years ago) link

If we tell Calum, that A. Dworkin hated it, he'll probably claim to like it too.

Andrea rocks: Props for the misunderstood feminist!

― Momus (Momus), Tuesday, 12 April 2005 13:12 (nineteen years ago) link

three months pass...

I need a bindi bhaji recipe — can anyone help me?

― Truckdrivin' Buddha (Rock Hardy), Sunday, 24 July 2005 21:49 (eighteen years ago) link

nine years pass...

okra is sublime. eating masala bhindi that i cooked right now

― marcos, Friday, 29 August 2014 17:22 (nine years ago) link

^^^ mmmm, want. Also, Southern style stewed okra and tomatoes is one of my favorite side dishes ever.

http://media-cache-ec0.pinimg.com/736x/ff/2a/b4/ff2ab40fd938656e8b280d02b81a0923.jpg

― Okay, there's lil' Zipper again (Dan Peterson), Friday, 29 August 2014 19:04 (nine years ago) link

okra is amazing dried and salted.

― polyphonic, Friday, 29 August 2014 19:40 (nine years ago) link

^^ that sounds v interesting! where have you found your supply of dried, salted okra?

― Aimless, Friday, 29 August 2014 19:53 (nine years ago) link

okra doesn't need to be slimy; don't wash it, treat it like a mushroom with damp kitchen roll, if at all.

Fry an onion with cumin seeds and asofetida, if you can get it, add the okra after a few minutes and fry high fast for five minutes. You can then either then add a little tomato and coriander or mint and yoghurt. Some red chilli at the end would be nice. YUMM!

― kraudive, Friday, 29 August 2014 20:26 (nine years ago) link

i've been told that amchur (dried mango) powder helps with the sliminess when you cook it.

― marcos, Friday, 29 August 2014 20:33 (nine years ago) link

a couple years back, we were signed up for a veggie box, and during the summer started getting a big bag of okra each week. That stuff gets old real quick. Only so many ways to cook it without it tasting all slimy. Pretty much drove us to give up on the veggie box.

― odd proggy geezer (Moodles), Friday, 29 August 2014 20:34 (nine years ago) link

You must be logged in to post. Please either login here, or if you are not registered, you may register here.