Mark Thorson wrote:
> I was at the Oriental food store, and the okra looked
> good so I bought a package.
>
> I've never bought raw okra before, and I just took a stab
> at making a soup. It was okay, but I used too much ginger.
> And of course I shouldn't have used any barley. Next time
> I'll use corn.
>
> I still have most of the fresh okra. I'm thinking of
> pickling it. Any idea how long I should boil the okra
> for pickling? Or should I boil it at all?
>
> I'm not likely to deep-fry any of it. I haven't
> deep-fried anything in years, although I'm sure it
> would be good that way.
>
> Any other ideas for what to do with it? Maybe
> pan-fried might be good.
>

Nothing beats pan fried okra, but I love it pickled, boiled and in soup.


Becca