jmcquown wrote:
>
> 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....)

N.