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Old 08-14-2008, 01:47 PM   #21
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Okra and tomatoes. Cooked together slowly is one of my favorites.
Don't you have to cook the okra a bit to soften it up before you add the tomatoes?

Another good use for okra is to pickle it.
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Old 08-28-2008, 08:00 PM   #22
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So far I have cooked okra two different ways; I have not found it edible.

Is okra one of those things "that you just haven't had cooked right" (along with grits and brussel sprouts)?
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Old 08-28-2008, 08:02 PM   #23
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So far I have cooked okra two different ways; I have not found it edible.
Did you boil it?
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Old 08-28-2008, 08:05 PM   #24
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Did you boil it?
Boiled it and cornmeal fried it.

I am open to any other methods/recipes.
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Old 08-28-2008, 08:08 PM   #25
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What exactly happened when you fried it?

If it was soft and slimy, you overfried it. If it was chewy, underfried.
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Old 08-28-2008, 08:13 PM   #26
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What exactly happened when you fried it?

If it was soft and slimy, you overfried it. If it was chewy, underfried.
It was sort of both.

So what is the correct way and temp and time?
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Old 08-28-2008, 08:15 PM   #27
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How large is the okra? If it is more than 3" or so in length, nothing you can do will make it edible.
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Old 08-28-2008, 08:17 PM   #28
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Did you slice it into coins for frying? Then you put it in a paper back full of flour or what-have-you and get it coated all over. Heat the oil in a frying pan and add the coins a few at a time, browning on both sides for several minute. Dry on paper towels, add some salt, and they should be crunchy! Crunchy!

Boiled okra is nasty, don't let anyone tell you differently.
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Old 08-28-2008, 08:47 PM   #29
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It has to be:
less than 3 inches in length
sliced into coins (what exactly does that mean?)
how much of what kind of oil at what depth and temperature and time?
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Old 08-28-2008, 08:51 PM   #30
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Oh, sorry, like carrot coins...just sliced about as wide as your pinkie.
Oil deep enough to barely float them, and hot enough that water sprinkled on it pops.
Time, long enough to brown them on both sides. Shouldn't be but a couple of minutes. And don't crowd the pan, they should have room--otherwise you cool down the oil by adding too much and then they get greasy.

Frying is an art here--I even have a well-splattered cookbook called Fearless Frying.
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Old 08-28-2008, 08:54 PM   #31
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Here ya go Khan - step by step illustrated instructions CrazyAuntPurl: Fried Okra
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Old 08-28-2008, 08:57 PM   #32
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ReW, the best line from that entire blog posting on Okra is this:

Crucial nutrients for ass-building are involved in the chemistry of deep-frying.

We may need to incorporate this into the Wednesday Weigh In thread next week, by way of explanation....
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Old 08-28-2008, 09:00 PM   #33
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Oh, sorry, like carrot coins...just sliced about as wide as your pinkie.
Oil deep enough to barely float them, and hot enough that water sprinkled on it pops.
Time, long enough to brown them on both sides. Shouldn't be but a couple of minutes. And don't crowd the pan, they should have room--otherwise you cool down the oil by adding too much and then they get greasy.

Frying is an art here--I even have a well-splattered cookbook called Fearless Frying.
I'll try again in a day or two.
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Old 08-28-2008, 09:02 PM   #34
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"Crucial nutrients for ass-building are involved in the chemistry of deep-frying."
Yep. Looks like Crazy Aunt Purl isn't totally nuts.
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Old 08-28-2008, 09:21 PM   #35
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Here ya go Khan - step by step illustrated instructions CrazyAuntPurl: Fried Okra
This woman is a very good humor writer. Not quite Florence King, but then who is?

Ha
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Old 08-29-2008, 08:35 AM   #36
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Oh, Ha, you brought up one of my all time favorites--Florence King. If the rest of you haven't picked up her books--they are awesome! You may finally be able to understand southern women afterward!

"I'm on the horns, I say, the horns, the horns I say, of a dilemma!" --her dorm mother at Ole Miss (I think). And yeah, no one has ever come close to Flo.
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Old 08-29-2008, 03:34 PM   #37
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I love deep fried Okra!

Too bad it is illegal north of the Mason Dixon line.

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Old 08-29-2008, 03:38 PM   #38
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boiled okra is indistinguishable from a toddler's runny nose.
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Old 08-29-2008, 03:42 PM   #39
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boiled okra is indistinguishable from a toddler's runny nose.
I'll have to take your word for it. I've only eaten boiled okra...
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Old 08-29-2008, 03:43 PM   #40
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After having a baby sneeze in my face 2000 times, I can confirm this allegation.
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