"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "jmcquown" > wrote:
>
> > 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
> >
> >
>
> 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.
>
> Neither way turns out slimy. :-)
>

Yeah, well, I'm glad we've got convincing testimony otherwise.