"Omelet" > wrote:>> >
>> > 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.

We've had this conversation before.