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Location: Montreal -> CT -> MA -> Montreal -> Ottawa
17,330 posts, read 33,047,252 times
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Quote:
Originally Posted by netwit
My hubby insists that it is an acquired taste (not one he has acquired, either ). I have only made it a few times due to that, and have probably never made it the right way. We had an American friend who lived here and when I saw fresh okra (not common here) I bought it to make it for him - I had read about how it should be battered and fried and he said no, to just boil it. It turns quite slimy. Underneath the slime, I thought the flavour was somewhat like fiddleheads. Not sure what to think about the slime though. Maybe I should have battered and fried it?
Quote:
Originally Posted by debzkidz
Definitely fry it. Fried, it is wonderful. Any other way, it makes me gag. It's like snot!
Oh, and at DH's request, we are going out for Thai tonight. In this heat, I'm fine with someone else doing the cooking.
Slimy AND snot. Well, maybe I won't be trying it. LOL!
Ooooh, Thai. Yum, yum, yum. I'd kill for drunken noodles right about now. And red curry shrimp. And pad see ew. And, and, and...
I'm eating a veggie delight sandwich with avocado, romaine lettuce, sweet peppers, and shredded carrots on grain with honey mustard. Then I"m adding grilled chicken, even though its supposed to be a veggie..haha
Is that an invitation? If so, my frozen pizza can wait until tomorrow night.
PS. I've never had okra before, but I keep hearing about all of you having it. I need to broaden my horizons, I think, and check it out.
I know a lot of people love okra, but I don't do foods that can be described as mucilaginous! The only way I'll touch it is fried, because... anything tastes good fried.
So, I decided to come and stalk everyone's posts for some ideas on what I'm going to make tonight. I haven't come up with any ideas - other than it will probably be some kind of chicken - and since it sounds so appetizing...I think we'll be skipping the okra
I've got the marinara sauce simmering.......smells so good. Having ravioli and salad for tonight
Oh, and I'll pass on okra You all enjoy
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). I have only made it a few times due to that, and have probably never made it the right way. We had an American friend who lived here and when I saw fresh okra (not common here) I bought it to make it for him - I had read about how it should be battered and fried and he said no, to just boil it. It turns quite slimy. Underneath the slime, I thought the flavour was somewhat like fiddleheads. Not sure what to think about the slime though. Maybe I should have battered and fried it?
