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08-14-2008, 12:47 PM
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#21
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Recycles dryer sheets
Join Date: Sep 2006
Posts: 101
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 Quote:
Originally Posted by poboy
Okra and tomatoes. Cooked together slowly is one of my favorites.
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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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08-28-2008, 07:00 PM
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#22
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Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
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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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"Knowin' no one nowhere's gonna miss us when we're gone..."
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08-28-2008, 07:02 PM
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#23
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jun 2002
Location: Texas: No Country for Old Men
Posts: 50,021
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Quote:
Originally Posted by Khan
So far I have cooked okra two different ways; I have not found it edible.
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 Did you boil it?
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Numbers is hard
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08-28-2008, 07:05 PM
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#24
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Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
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Boiled it and cornmeal fried it.
I am open to any other methods/recipes.
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"Knowin' no one nowhere's gonna miss us when we're gone..."
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08-28-2008, 07:08 PM
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#25
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Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Join Date: Dec 2003
Location: Losing my whump
Posts: 22,708
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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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Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
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08-28-2008, 07:13 PM
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#26
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Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
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Quote:
Originally Posted by cute fuzzy bunny
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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It was sort of both.
So what is the correct way and temp and time?
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"Knowin' no one nowhere's gonna miss us when we're gone..."
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08-28-2008, 07:15 PM
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#27
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jun 2002
Location: Texas: No Country for Old Men
Posts: 50,021
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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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Numbers is hard
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08-28-2008, 07:17 PM
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#28
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Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Join Date: Sep 2005
Location: Charleston, SC
Posts: 13,566
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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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“One day your life will flash before your eyes. Make sure it's worth watching.”
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08-28-2008, 07:47 PM
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#29
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Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
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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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"Knowin' no one nowhere's gonna miss us when we're gone..."
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08-28-2008, 07:51 PM
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#30
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Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Join Date: Sep 2005
Location: Charleston, SC
Posts: 13,566
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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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“One day your life will flash before your eyes. Make sure it's worth watching.”
Gerard Arthur Way
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08-28-2008, 07:54 PM
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#31
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jun 2002
Location: Texas: No Country for Old Men
Posts: 50,021
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Here ya go Khan - step by step illustrated instructions CrazyAuntPurl: Fried Okra
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Numbers is hard
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08-28-2008, 07:57 PM
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#32
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Give me a museum and I'll fill it. (Picasso)
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Join Date: Sep 2005
Location: Charleston, SC
Posts: 13,566
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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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“One day your life will flash before your eyes. Make sure it's worth watching.”
Gerard Arthur Way
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08-28-2008, 08:00 PM
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#33
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Gone but not forgotten
Join Date: Aug 2006
Posts: 6,924
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Quote:
Originally Posted by Sarah in SC
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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I'll try again in a day or two.
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"Knowin' no one nowhere's gonna miss us when we're gone..."
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08-28-2008, 08:02 PM
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#34
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jun 2002
Location: Texas: No Country for Old Men
Posts: 50,021
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Quote:
Originally Posted by Sarah in SC
"Crucial nutrients for ass-building are involved in the chemistry of deep-frying."
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Yep. Looks like Crazy Aunt Purl isn't totally nuts.
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Numbers is hard
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08-28-2008, 08:21 PM
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#35
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Give me a museum and I'll fill it. (Picasso)
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Join Date: Apr 2003
Location: Hooverville
Posts: 22,983
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Quote:
Originally Posted by REWahoo
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This woman is a very good humor writer. Not quite Florence King, but then who is?
Ha
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08-29-2008, 07:35 AM
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#36
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Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Join Date: Sep 2005
Location: Charleston, SC
Posts: 13,566
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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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“One day your life will flash before your eyes. Make sure it's worth watching.”
Gerard Arthur Way
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08-29-2008, 02:34 PM
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#37
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Thinks s/he gets paid by the post
Join Date: May 2008
Location: Cooksburg,PA
Posts: 1,874
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I love deep fried Okra!
Too bad it is illegal north of the Mason Dixon line.
Free to Canoe
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08-29-2008, 02:38 PM
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#38
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gone traveling
Join Date: May 2008
Posts: 3,864
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boiled okra is indistinguishable from a toddler's runny nose.
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08-29-2008, 02:42 PM
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#39
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jun 2002
Location: Texas: No Country for Old Men
Posts: 50,021
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Quote:
Originally Posted by bigwonderfulwyoming
boiled okra is indistinguishable from a toddler's runny nose.
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I'll have to take your word for it. I've only eaten boiled okra...
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08-29-2008, 02:43 PM
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#40
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Give me a museum and I'll fill it. (Picasso)
Give me a forum ...
Join Date: Dec 2003
Location: Losing my whump
Posts: 22,708
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After having a baby sneeze in my face 2000 times, I can confirm this allegation.
__________________
Be fearful when others are greedy, and greedy when others are fearful. Just another form of "buy low, sell high" for those who have trouble with things. This rule is not universal. Do not buy a 1973 Pinto because everyone else is afraid of it.
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