In article >,
"cybercat" > wrote:

> "James Silverton" <not.jim.silverton.at.comcast.not> wrote in message
> . ..
> > Chatty wrote on Wed, 11 Apr 2007 19:31:27 +0200:
> >
> > CC> http://www.recfoodcooking.com/
> >
> > CC> Vote now!
> > CC> --
> > CC> Cheers
> > CC> Chatty Cathy
> >
> > My reply was "sometimes". Ordinarily, outside its necessary (IMHO) use in
> > gumbo, I don't like it except fried crisp as an Indian Raita component or
> > in Texas Hot Okra Pickles which I like it a lot!
>
> I have never met okra that was not encased in heavy breading
> and overcooked, coming out like deep-fried spit-up.

Your loss dear. They are delightful lightly steamed and served as a side
dish. Just don't remove the caps until eating. Butter and lemon pepper,
or even a light coating of italian dressing.
--
Peace, Om

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