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Not everyone likes okra......(altho I now do.....it took a period of time to develop a taste or tolerance for it)....Okra has a natural .... well for lack of a better term slimy texture (it really is even less appealing than that to a first time tester.....it is close to a japanese fermented bean product called "natto" .
IMHO it is best in gumbo's or thrown into a mess of greens....or cut and fried with corn meal to absorb the gelatinous mess around the seeds. It takes some getting used to.
It's totally slimey which is why I can only eat it fried and love it. If it's cut into slices, then run under water the cornmeal will stick to it and throw it into a frying pan so they're crispy - not burnt, but crispy on outside, soft on inside but no slime. Okra patties are also good, made with flour and a little egg (gosh been so long since I made them), think milk or water, salt/pepper and fry them. Then no slime. I have serious 'texture' issues so the only way I can eat it is if it's fried.
We had the chicken breasts-grilled. They were very moist and wonderful. I made a side of pasta with sauce to go along. I did do the fresh bean/tomato salad and I liked it kind of, but I think I can play with the dressing to get a better taste. It was only red wine vinegar and evoo, but I think I don't care for the evoo. I don't know, something was a bit off. I used fresh basil, parsley, pepper and a little salt.
Is there different kinds of evoo that you would use for salads as opposed to cooking? Could that be what it was?
Anyway, it was all good and then we made hot fudge sundaes with spanish peanuts and whipped cream--like a peanut buster parfait from DQ! Yummy!
Hope everyone's meals turned out the way they were meant to!!!
And that is another thing--I still have not tried Okra--everyone seems to like it so I'm game to try it very soon.
Coat it lightly and fry it in hot oil and it will be crispy with no slick or slime. It is one veggie you cook done. Very high in good fiber and a taste of it own. It can be like fish. cook it wrong and you are off to a bad start. Cook it right and it is love at first bite....We have other ways to cook and serve it if you are interested....
Boy, was there a lot to read... Haven't checked on this thread in ages.
So many yummie things!!!!!!!!!!!!!!!!
Still have half a zucchini in the fridge and also some leftover spaghetti.
Will cut the zucchini in real thin strips, throw them in hot sesame oil for half a minute. Then add some milk and cream, lots of basil and oregano and let it simmer for a while.
Perfect vegetarian meal which I will probably take to work tomorrow (if there are any leftovers hehe)
It's totally slimey which is why I can only eat it fried and love it. If it's cut into slices, then run under water the cornmeal will stick to it and throw it into a frying pan so they're crispy - not burnt, but crispy on outside, soft on inside but no slime. Okra patties are also good, made with flour and a little egg (gosh been so long since I made them), think milk or water, salt/pepper and fry them. Then no slime. I have serious 'texture' issues so the only way I can eat it is if it's fried.
I do like it fried with corn meal like you say..that was the first way I enjoyed them......but also got used to them in gumbo or stew......I did get past the slime issue.
Coat it lightly and fry it in hot oil and it will be crispy with no slick or slime. It is one veggie you cook done. Very high in good fiber and a taste of it own. It can be like fish. cook it wrong and you are off to a bad start. Cook it right and it is love at first bite....We have other ways to cook and serve it if you are interested....
Yes, please share!! If I'm going to try this I would like to do it right!
, use one of those sucking thingies with bulb shaped thing on end and just suck out excess (can't for the life of me remember the 'proper' term LOL).
I couldnt think of the name of that thingie either......that reminded me of a story of a friend whose Italian father in law, refered to the collander as ....."the spaghetti she stop the water she go"
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Turkey Baster and other functional nomenclature
