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I must be the only one who can't stand it fried--or any other veggie fried, for that matter, LOL!!
Yummy any other way--as a side dish or in okra gumbo (okra, tomatoes, onions, bacon grease, seasoning (usually cayenne pepper at my house)! I love the slime!!
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Let me remind! LOL
Hey fellow Texans!
I just wanted to remind that this poll has multiple options. ALSO, that the original question (although MY fault I didn't spell it out right! ), that the options of Love/Like/Dislike/etc... were essentially about FRIED okra! By that I mean that -- by default -- that is the type being discussed and, by extention, if one loves/likes/dislikes okra? Then it means "fried" LOL
On a related tangent...gosh dam, I would LOVE to get a good recipe for gumbo type okra! Pleeeeeze somebody, give me a good un' LOL
I just wanted to remind that this poll has multiple options. ALSO, that the original question (although MY fault I didn't spell it out right! ), that the options of Love/Like/Dislike/etc... were essentially about FRIED okra! By that I mean that -- by default -- that is the type being discussed and, by extention, if one loves/likes/dislikes okra? Then it means "fried" LOL
On a related tangent...gosh dam, I would LOVE to get a good recipe for gumbo type okra! Pleeeeeze somebody, give me a good un' LOL
Yes, you should be ashamed of yourself for not spelling that out, LOL!! We rarely ever had it fried when I was growing up--always in what we called "okra gumbo." It's best with fresh, of course, but also easily made in the winter with frozen okra (with best quality frozen okra) and Hunt's canned tomatoes.
Here's roughly what we always did:
1 lb each of fresh chopped tomatoes and sliced okra
1 large chopped onion
1 TB or so of bacon grease...(gives it good flavor) or any oil you want
Salt and pepper to taste
Saute onion in bacon grease a few minutes. Add tomatoes, okra and seasoning. Cover and cook on med-low heat until okra is done. My mom always added a tiny bit of sugar, but I never do. I also add a generous amount of cayenne pepper to mine! Some people also like it with a little garlic added with the onions.
Not a true gumbo (no roux), but that's what we always called it.
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Quote:
Originally Posted by Cathy4017
Yes, you should be ashamed of yourself for not spelling that out, LOL!! We rarely ever had it fried when I was growing up--always in what we called "okra gumbo." It's best with fresh, of course, but also easily made in the winter with frozen okra (with best quality frozen okra) and Hunt's canned tomatoes.
Here's roughly what we always did:
1 lb each of fresh chopped tomatoes and sliced okra
1 large chopped onion
1 TB or so of bacon grease...(gives it good flavor) or any oil you want
Salt and pepper to taste
Saute onion in bacon grease a few minutes. Add tomatoes, okra and seasoning. Cover and cook on med-low heat until okra is done. My mom always added a tiny bit of sugar, but I never do. I also add a generous amount of cayenne pepper to mine! Some people also like it with a little garlic added with the onions.
Not a true gumbo (no roux), but that's what we always called it.
*grins widely* Cathy, sister sweet? Do you realize how "Southern" this is?. Hey, NOTHING wrong with it far as I am concerned (you know me! LOL)...but I just want one of my favorite Texas sisters to take note of the fact of it all. That is, are you essentially giving a great example of our Southern roots and all?
Hey Reb, this is not for gumbo, but you might like it. Cut up your okra for frying, then cut up some green tomato (in chunks, NOT sliced) and onion (also in chucks) to add to it. I keep a bag of cornmeal mixed with a some flour in the freezer, so all I have to do is put the okra mix in and shake to cover it good and then pan fry it up.
This little dish came about due to the fact there wasn't enough of each okra or green tomatoes for a mess, but combined was just right.
Cathy, this sounds like how my Mother fixed hers and it was always so good. I had forgotten about it, but I'm going to make some here before too long.
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Quote:
Originally Posted by lonestar2007
Hey Reb, this is not for gumbo, but you might like it. Cut up your okra for frying, then cut up some green tomato (in chunks, NOT sliced) and onion (also in chucks) to add to it. I keep a bag of cornmeal mixed with a some flour in the freezer, so all I have to do is put the okra mix in and shake to cover it good and then pan fry it up.
This little dish came about due to the fact there wasn't enough of each okra or green tomatoes for a mess, but combined was just right.
Cathy, this sounds like how my Mother fixed hers and it was always so good. I had forgotten about it, but I'm going to make some here before too long.
Good lord. Two of my favorite Texas sisters have me slobbering all over the keyboard now! I am getting HUNGRY!
I even like it roasted--cut it into coins, or lengthwise. Toss with some olive oil, & season with your choice of seasonings. Tony's, Lawry's, your pick. Cook @ 375 til it starts to caramelize--just don't overcook! Tasty!
*grins widely* Cathy, sister sweet? Do you realize how "Southern" this is?. Hey, NOTHING wrong with it far as I am concerned (you know me! LOL)...but I just want one of my favorite Texas sisters to take note of the fact of it all. That is, essentially giving a great example of our Southern roots and all?
But seriously, sis...Mmmmmm...sounds good!
LOL!! Never denied the southern roots, TR, but mine go back prior to the 1830s--from that point, ancestors on my paternal side can be traced directly to the De Zavala colony in pre-Republic Texas!
On my maternal side, the southern roots go back later, something like the 1860s, when they moved to Texas!
I just embrace my Texan roots so much more than I do my distant southern ones! :-) We even had greens occasionally at my grandmother's house, but we never had them at home (GAG!!)
Our cornbread always had sugar in it, too.........
We always had pinto beans, but NEVER butterbeans (which I had never even heard of until I was transferred to Jackson, MS for 6 months. Boy, did I get an education in deep South culture and food!! I have never been back, and I don't plan to EVER go back, except for going somewhere else, LOL!!
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Quote:
Originally Posted by Cathy4017
LOL!! Never denied the southern roots, TR, but mine go back prior to the 1830s--from that point, ancestors on my paternal side can be traced directly to the De Zavala colony in pre-Republic Texas!
On my maternal side, the southern roots go back later, something like the 1860s, when they moved to Texas!
I just embrace my Texan roots so much more than I do my distant southern ones! :-) We even had greens occasionally at my grandmother's house, but we never had them at home (GAG!!)
Our cornbread always had sugar in it, too.........
We always had pinto beans, but NEVER butterbeans (which I had never even heard of until I was transferred to Jackson, MS for 6 months. Boy, did I get an education in deep South culture and food!! I have never been back, and I don't plan to EVER go back, except for going somewhere else, LOL!!
LOL. Ok sweetie sis, let's leave that one go so far as the Texas/South thingy goes, and focus on okra. What about pickled okra? Do you like it?
And I have to confess, I NEVER had it roasted, like HellPaso mentioned. But dam sure sounds good!
Hey Reb, this is not for gumbo, but you might like it. Cut up your okra for frying, then cut up some green tomato (in chunks, NOT sliced) and onion (also in chucks) to add to it. I keep a bag of cornmeal mixed with a some flour in the freezer, so all I have to do is put the okra mix in and shake to cover it good and then pan fry it up.
This little dish came about due to the fact there wasn't enough of each okra or green tomatoes for a mess, but combined was just right.
Cathy, this sounds like how my Mother fixed hers and it was always so good. I had forgotten about it, but I'm going to make some here before too long.
It is good, isn't it? And so easy!! :-)
I tried fried green tomatoes once....and that was all she wrote, LOL!
I use my green tomatoes to make two different kinds of jalapeno relish, one cooked and one raw!
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), that the options of Love/Like/Dislike/etc... were essentially about FRIED okra! By that I mean that -- by default -- that is the type being discussed and, by extention, if one loves/likes/dislikes okra? Then it means "fried" LOL
