"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
OmManiPadmeOmelet said:
In article <[email hidden]>, "Mary" <[email hidden]>
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"I-zheet M'drurz" <[email hidden]> wrote in message news:[email hidden]... > Mary spaketh thusly: > >> Anyone hear the comic who said he ate so much >> okra as a child that he couldn't keep his socks up? > > OK, anybody else who doesn't get it, raise your spatula... > > --
Have you ever had fried okra? It is kind of like deep-fried slime. 🙂 Very slippery. It is almost as though southerners were hard pressed to find something to deepfry and settled for something that would hold its shape just long enough for the batter to brown.
ba boom!
Sorry, but all of the deep fried, breaded, Okra I have had was not slimy. That is why they fix it that way. It gets RID of the slime!
Here she goes again (sigh).
Here who goes with what? What is your problem, Jill? We're talking about Okra ffs.
Breaded or battered and deep fried is the only
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way I'll eat okra, but only when I'm out in a restaurant and it's one of
the
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veggie choices on the menu. I don't deep fry stuff. Okra, sliced and
added
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to gumbo acts as a natural thickener and is not slimy in the least under those conditions.
Jill <--southern and doesn't deep fry
I didn't ask you what you do with okra, but I have a few suggestions for you.
"OmManiPadmeOmelet" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
In article <[email hidden]>,
jmcquown said:
OmManiPadmeOmelet said:
In article <[email hidden]>, "Mary" <[email hidden]> wrote:
> "I-zheet M'drurz" <[email hidden]> wrote in message > news:[email hidden]... >> Mary spaketh thusly: >> >>> Anyone hear the comic who said he ate so much >>> okra as a child that he couldn't keep his socks up? >> >> OK, anybody else who doesn't get it, raise your spatula... >> >> -- > > Have you ever had fried okra? It is kind of like deep-fried > slime. 🙂 Very slippery. It is almost as though southerners > were hard pressed to find something to deepfry and settled > for something that would hold its shape just long enough for the > batter to brown. > > ba boom! > >
Sorry, but all of the deep fried, breaded, Okra I have had was not slimy. That is why they fix it that way. It gets RID of the slime!
Here she goes again (sigh). Breaded or battered and deep fried is the
only
Quoted message said:
Quoted message said:
way I'll eat okra, but only when I'm out in a restaurant and it's one of
the
Quoted message said:
Quoted message said:
veggie choices on the menu. I don't deep fry stuff. Okra, sliced and
added
Quoted message said:
Quoted message said:
to gumbo acts as a natural thickener and is not slimy in the least under those conditions.
Jill <--southern and doesn't deep fry
To be honest, I don't deep fry it either. ;-) I just live in the South and know a lot of folks that do!
I use in in soups and stir fry's for a thickener, or serve it whole and lightly steamed as a side dish.
Y'musta had it done wrong. Fried okra done properly is fantastic,not slimey at all, but crisp and good. I miss it, same as fried green tomatoes.
I had fried green tomatoes for the first time at a diner outside of Huntsville, Alabama. They were thinly sliced, coated in a cornmeal/flour mixture and pan fried (not sure if they used an egg wash). I never thought I'd like such a thing but they were pretty good. Not so good that I'd make them at home, mind you, but not bad, either.
"jmcquown" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Jim Davis said:
Mary said:
snip
Have you ever had fried okra?
Y'musta had it done wrong. Fried okra done properly is fantastic,not slimey at all, but crisp and good. I miss it, same as fried green tomatoes.
I had fried green tomatoes for the first time at a diner outside of Huntsville, Alabama. They were thinly sliced, coated in a cornmeal/flour mixture and pan fried (not sure if they used an egg wash). I never
thought
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I'd like such a thing but they were pretty good. Not so good that I'd
In article <[email hidden]>, "Mary" <[email hidden]>
Quoted message said:
"I-zheet M'drurz" <[email hidden]> wrote in message news:[email hidden]... > Mary spaketh thusly: > >> Anyone hear the comic who said he ate so much >> okra as a child that he couldn't keep his socks up? > > OK, anybody else who doesn't get it, raise your spatula... > > --
Have you ever had fried okra? It is kind of like deep-fried slime. 🙂 Very slippery. It is almost as though southerners were hard pressed to find something to deepfry and settled for something that would hold its shape just long enough for the batter to brown.
ba boom!
Sorry, but all of the deep fried, breaded, Okra I have had was not slimy. That is why they fix it that way. It gets RID of the slime!
Here she goes again (sigh). Breaded or battered and deep fried is the only way I'll eat okra, but only when I'm out in a restaurant and it's one of the veggie choices on the menu. I don't deep fry stuff. Okra, sliced and added to gumbo acts as a natural thickener and is not slimy in the least under those conditions.
Jill <--southern and doesn't deep fry
Do try some pickled okra. Some recipes are hot & spicy! The slime factor should be very low to non existant. I know folks who won't eat oatmeal for the same reason. *Some* slippery texture is to be expected. I learned to like okra very late in life. Ditto for b**ts for that matter. Edrena
To be honest, I don't deep fry it either. ;-) I just live in the South and know a lot of folks that do!
There's not a thing wrong with deep frying, as long as the folks you are serving are going out to plough the back 40 after dinner.
Or don't mind a bit of early bypass surgery.
Or have bulletproof genes.
Or figure that something will get them anyway and they might just as well enjoy food until it does.
I saw a recipe on Food TV where they baked okra until crispy. I can't eat so much fried stuff and this is good. Edrena Baked Okra http://www.3fatchicks.com/ ingredients 1 cups cornmeal 1/4 tsp. light salt 1 1/2 lb. fresh okra, sliced thin cooking spray directions Coat okra slices with cornmeal and salt. Place in single layer on a baking sheet which has been sprayed well with cooking spray. Also spray tops of okra. Bake at 450* for 30 to 35 minutes or until crispy and lightly browned
"The Joneses" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Mary said:
OmManiPadmeOmelet said:
> > Jill <--southern and doesn't deep fry > >
To be honest, I don't deep fry it either. ;-) I just live in the South and know a lot of folks that do!
There's not a thing wrong with deep frying, as long as the folks you are serving are going out to plough the back 40 after dinner.
Or don't mind a bit of early bypass surgery.
Or have bulletproof genes.
Or figure that something will get them anyway and they might just as well enjoy food until it does.
I saw a recipe on Food TV where they baked okra until crispy. I can't eat
so
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much fried stuff and this is good. Edrena Baked Okra http://www.3fatchicks.com/ ingredients 1 cups cornmeal 1/4 tsp. light salt 1 1/2 lb. fresh okra, sliced thin cooking spray directions Coat okra slices with cornmeal and salt. Place in single layer on a baking sheet which has been sprayed well with cooking spray. Also spray tops of okra. Bake at 450* for 30 to 35 minutes or until crispy and lightly
browned
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Aha! I have saved this to my recipe file, and promise to try it. Also, I love the name of the recipe site, and have bookmarked it for future reference. Thanks! I will report on the slime/no slime factor asap!
On Mon 18 Jul 2005 08:01:27p, The Joneses wrote in rec.food.cooking:
Quoted message said:
Mary said:
OmManiPadmeOmelet said:
> > Jill <--southern and doesn't deep fry > >
To be honest, I don't deep fry it either. ;-) I just live in the South and know a lot of folks that do!
There's not a thing wrong with deep frying, as long as the folks you are serving are going out to plough the back 40 after dinner.
Or don't mind a bit of early bypass surgery.
Or have bulletproof genes.
Or figure that something will get them anyway and they might just as well enjoy food until it does.
I saw a recipe on Food TV where they baked okra until crispy. I can't eat so much fried stuff and this is good. Edrena Baked Okra http://www.3fatchicks.com/ ingredients 1 cups cornmeal 1/4 tsp. light salt 1 1/2 lb. fresh okra, sliced thin cooking spray directions Coat okra slices with cornmeal and salt. Place in single layer on a baking sheet which has been sprayed well with cooking spray. Also spray tops of okra. Bake at 450* for 30 to 35 minutes or until crispy and lightly browned
I'm gonna try this! I shouldn't have the fat from frying, either, and I love fried okra. I've roasted Brussels sprouts this way (without the cornmeal), and they were delicious.
-- Wayne Boatwright *¿* ____________________________________________
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
Jill, I pan fry sliced okra with a coating mixture of seasoned flour and cornmeal. It's crunchy on the outside, and I like it even better than deep fried.
That's 'zactly how I've always cooked Okra and normally how better southern restaurants prepare it. If it's deep friend and completely surrounded by batter then it's most likely frozen prepared okra.
Soaking okra that's been cut-up in cold water for about 30 minutes removes most of the slime. Rinsing will remove the rest...
I had fried green tomatoes for the first time at a diner outside of Huntsville, Alabama. They were thinly sliced, coated in a cornmeal/flour mixture and pan fried (not sure if they used an egg wash). I never thought I'd like such a thing but they were pretty good. Not so good that I'd make them at home, mind you, but not bad, either.
Born in Tennessee and currently living in Huntsville and have never eaten a Fried Green Tomato. It's something I always hear being tied to Southern Food yet I've never been served it at anyone's house either...
On Mon 18 Jul 2005 10:06:18p, levelwave wrote in rec.food.cooking:
Quoted message said:
Wayne Boatwright said:
Jill, I pan fry sliced okra with a coating mixture of seasoned flour and cornmeal. It's crunchy on the outside, and I like it even better than deep fried.
That's 'zactly how I've always cooked Okra and normally how better southern restaurants prepare it. If it's deep friend and completely surrounded by batter then it's most likely frozen prepared okra.
Soaking okra that's been cut-up in cold water for about 30 minutes removes most of the slime. Rinsing will remove the rest...
~john
Thanks, John. I'll add that note to the recipe!
-- Wayne Boatwright *¿* ____________________________________________
Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974
"levelwave" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
jmcquown said:
I had fried green tomatoes for the first time at a diner outside of Huntsville, Alabama. They were thinly sliced, coated in a
cornmeal/flour
Quoted message said:
Quoted message said:
mixture and pan fried (not sure if they used an egg wash). I never
thought
Quoted message said:
Quoted message said:
I'd like such a thing but they were pretty good. Not so good that I'd
make
Quoted message said:
Quoted message said:
them at home, mind you, but not bad, either.
Born in Tennessee and currently living in Huntsville and have never eaten a Fried Green Tomato. It's something I always hear being tied to Southern Food yet I've never been served it at anyone's house either...
They are served at home in Eastern Virginia and North Carolina. But generally not green. Fried tomatoes are great.
Here she goes again (sigh). Breaded or battered and deep fried is the only way I'll eat okra, but only when I'm out in a restaurant and it's one of the veggie choices on the menu. I don't deep fry stuff. Okra, sliced and added to gumbo acts as a natural thickener and is not slimy in the least under those conditions.
Jill <--southern and doesn't deep fry
LOL. Are you talkin' to me? Then I won't tell you that the very first time I experienced okra was in GUMBO, where I got the initial sliming, which has never gone away. ;-) It's o.k. for other people to like it, though...I'm not like Barb, who would like to stamp out beets entirely. (This reminds me; got to get to the farmer's market to get some beets to pickle....)
I saw a recipe on Food TV where they baked okra until crispy. I can't eat so much fried stuff and this is good. Edrena Baked Okra http://www.3fatchicks.com/ ingredients 1 cups cornmeal 1/4 tsp. light salt 1 1/2 lb. fresh okra, sliced thin cooking spray directions Coat okra slices with cornmeal and salt. Place in single layer on a baking sheet which has been sprayed well with cooking spray. Also spray tops of okra. Bake at 450* for 30 to 35 minutes or until crispy and lightly browned
My wife just loves fried okra and fried green tomatoes, but I am trying to avoid much fried food. This sounds really good - I think I'll give it a try. I think maybe the same thing would work for the tomatoes, it'll just be a little experimentation to decide when they're ready.
-- The Doc says my brain waves closely match those of a crazed ferret. At least now I have an excuse.
My wife just loves fried okra and fried green tomatoes, but I am trying to avoid much fried food. This sounds really good - I think I'll give it a try. I think maybe the same thing would work for the tomatoes, it'll just be a little experimentation to decide when they're ready.
It does work for tomatoes. Brush a cookie sheet with olive oil and get it hot. (I do them on 400F.) Then put your floured and seasoned tomatoes on. The hot oven allows them to crisp up before they start to leak moisture, and they get pretty crispy.
While it is good to avoid deep fried food, I think pan-fried is an okay choice when you use mono or polyunsaturated oils and drain well.
time I experienced okra was in GUMBO, where I got the initial sliming, which has never gone away. ;-) It's o.k. for other people to like it, though...I'm not like Barb, who would like to stamp out beets entirely. (This reminds me; got to get to the farmer's market to get some beets to pickle....)
