On Mon 18 Jul 2005 03:33:21p, jmcquown wrote in rec.food.cooking:

> OmManiPadmeOmelet wrote:
>> In article >, "Mary" >
>> wrote:
>>
>>> "I-zheet M'drurz" > wrote in message
>>> ...
>>>> 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

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.



--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974