March 14, 20179 yr comment_758902 Yeah, we've had this discussion before. You lost me at slimey -- I've never had that problem with okra, and it was a very complimentary texture and taste to stroganoff, and added some soluble fiber, which is always something I look to do when adulterating a recipe. Report
March 14, 20179 yr comment_758903 2 minutes ago, Dusty Chalk said: You lost me at slimey -- I've never had that problem with okra Slime is the defining feature of okra, so I wonder if you know what okra is. Edited March 14, 20179 yr by EdipisReks1 Report
March 14, 20179 yr comment_758904 17 minutes ago, swt61 said: Not that I'm against everything that's slimey... I should hope not! Just now, EdipisReks1 said: Slime is the defining feature of okra, so I wonder if you know what okra is. It's the stuff that comes in the can labelled 'okra'. Maybe I don't know what slimey is. I would suggest: if you struggle to get it from the plate to your mouth with a fork before it slides off -- like fajita onions and peppers, buttered spaghetti -- then it's slimey -- the okra I've had is more like green beans -- maybe I should try some by itself without adding it to a recipe? Report
March 14, 20179 yr comment_758905 9 minutes ago, Dusty Chalk said: I should hope not! It's the stuff that comes in the can labelled 'okra'. Maybe I don't know what slimey is. I would suggest: if you struggle to get it from the plate to your mouth with a fork before it slides off -- like fajita onions and peppers, buttered spaghetti -- then it's slimey -- the okra I've had is more like green beans -- maybe I should try some by itself without adding it to a recipe? No, you don't know what okra is. Canned? Heat denatures things, you know, and canned is cooked. Edited March 14, 20179 yr by EdipisReks1 Report
March 14, 20179 yr comment_758912 10 minutes ago, Dusty Chalk said: So I need to try raw okra? If you want to try okra, yes. I would suggest cooking it*. *this has no resemblance to canned. Edited March 14, 20179 yr by EdipisReks1 Report
March 14, 20179 yr comment_758913 or just go to a good southern restaurant. No one needs to eat slimy gross okra. It is fantastic, but not if it'd poorly prepared. Report
March 14, 20179 yr comment_758917 20 hours ago, EdipisReks1 said: If you want to try okra, yes. I would suggest cooking it*. *this has no resemblance to canned. Yeah, sorry, I meant fresh (as opposed to canned) okra, not raw (but then prepared/cooked). 20 hours ago, grawk said: or just go to a good southern restaurant. No one needs to eat slimy gross okra. It is fantastic, but not if it'd poorly prepared. I need to find a good Southern restaurant anyway -- for biscuits and gravy. Report
March 15, 20179 yr comment_758937 20 minutes ago, EdipisReks1 said: Maybe Brent can help! No, I meant in my area. Report
March 15, 20179 yr comment_758967 I'd like that post, but it has brussels sprouts, so I can't. Oh well. **BRENT** Report
March 15, 20179 yr comment_758975 It's OK. I'm sure there are a few thinks sprouting on you that Colin isn't that fond of. It's a wash. That Brisket doesn't have Naaman's smoke ring, but still looks pretty tasty. Report
March 15, 20179 yr comment_759008 19 hours ago, Dusty Chalk said: I need to find a good Southern restaurant anyway -- for biscuits and gravy. So how does this look: http://www.stompdelray.com/#menus Or this: https://www.yelp.com/biz/teds-bulletin-washington?osq=biscuits+and+gravy Report
March 24, 20179 yr comment_759901 Almost ready for the skillet. Sent from my iPhone using Tapatalk Report
March 25, 20179 yr comment_760023 next time I'll use 1/3 as much okra, and go darker with my roux, but it's not bad Report
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