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Okra.. who likes it?
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Member Posts: 69,523 ✭✭✭✭
Fried of course..[:D][:D]
Comments
Saw it on a Cracker Barrel menu last weekend, asked Mrs Loaf (who was stationed in the South while in the Army & who happens to love grits) waht they were.
She didn't know either.
Enlighten us!
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Being a PA Yankee, I don't even know what it is!
Saw it on a Cracker Barrel menu last weekend, asked Mrs Loaf (who was stationed in the South while in the Army & who happens to love grits) waht they were.
She didn't know either.
Enlighten us!
Good is what they are, try them.
AT
Fried, boiled, pickled, I don't care how you fix it. Bring it on.[:p] Let's eat, but this is Texas.
AT
Fried and pickled are fine, but that boiled stuff is something else. Looks pretty nasty and I at least like the chance to chew the food before it slides down.
Fried okra is great also.Just don't overcook it.
In the pot:
In the bowl!
Love okra. Fried some last night with fish. I planted some last spring and it never came up so I'm not sure if I want to try it again.
I've had a lot better luck waiting until it was getting hot before I plant it. Soak the seeds in water overnight, before planting.
quote:Originally posted by ljwrench
Love okra. Fried some last night with fish. I planted some last spring and it never came up so I'm not sure if I want to try it again.
I've had a lot better luck waiting until it was getting hot before I plant it. Soak the seeds in water overnight, before planting.
That picture has got me calling my Grandma. She'll fry up some crappie, okra, fries, and slice up a beefsteak mater. Wash it down with a few Shiners and life is good.
AT
Fried of course..[:D][:D]
+1...
quote:Goes good with chitterlings
Why in the world would you mess up good okra with chitterlings?
Love it fried, pickled and in gumbo. Her's some from last year-
In the pot:
In the bowl!
Now. cooked like'at, it's MIGHTY hard to beat.I like them just split and deep fried too,leave the seeds in there.Any other way,that don't get ridda the slime, FORGET IT MAN,,, NOOooo way!![xx(]
quote:Originally posted by searcher5
Love it fried, pickled and in gumbo. Her's some from last year-
In the pot:
In the bowl!
Now. cooked like'at, it's MIGHTY hard to beat.I like them just split and deep fried too,leave the seeds in there.Any other way,that don't get ridda the slime, FORGET IT MAN,,, NOOooo way!![xx(]
I could live on fried okra...but I like it fried golden brown!
Clouder..
It DOES have some of the best lubricative properties in nature, very slimy for sure.
Separate egg whites, coat and toss in some corn meal. Fry up at high heat with diced bacon for a bit of extra flavor. YUM!
us how to fry it. Egg wash and corn meal, fried in bacon fat,
but not deep fried. We put some in the garden and pickled it
with pickling spices and garlic cloves. Same recipe as we
use for pickled beets. Right out of the Ball Blue Book.
Good stuff.
quote:Originally posted by Barzillia
Surprised no one has mentioned raw.
Straight from the field.
Then, fried, of course, but that heavily battered yellow looking stuff is hardly fried okra.
Ground temperature needs to be above 55 degrees Fahrenheit for okra to germinate, otherwise it just rots in the ground.
Here's a tip my Memaw taught me, to keep it from getting real slimy in soups and stews, heat up some bacon fat in a big cast iron fryer and saute your Okra on high heat , "keep it moving" you'll see it start getting really slimy and then the slime will start breaking down. At that point transfer it to your Gumbo / soup or whatever and leave the slime residue in the other pan.
Clemson spineless is better to pick than the old stuff, but still I have memories of those spines stuck in my hands like old timey fiberglass.