On Aug 13, 12:20*pm, Mark Thorson > wrote:

> Any other ideas for what to do with it? *Maybe
> pan-fried might be good.

Yeah...throw it out. I hate it. My mom used to boil it and it was the
slimiest crap in the world. Ok, I can it it soup or fried but that's
it.

I was at the Oriental food store, and the okra looked
good so I bought a package.

I've never bought raw okra before, and I just took a stab
at making a soup. It was okay, but I used too much ginger.
And of course I shouldn't have used any barley. Next time
I'll use corn.

I still have most of the fresh okra. I'm thinking of
pickling it. Any idea how long I should boil the okra
for pickling? Or should I boil it at all?

I'm not likely to deep-fry any of it. I haven't
deep-fried anything in years, although I'm sure it
would be good that way.

Any other ideas for what to do with it? Maybe
pan-fried might be good.

"Mark Thorson" > wrote in message ...
|I was at the Oriental food store, and the okra looked
| good so I bought a package.
|
| I've never bought raw okra before, and I just took a stab
| at making a soup. It was okay, but I used too much ginger.
| And of course I shouldn't have used any barley. Next time
| I'll use corn.
|
| I still have most of the fresh okra. I'm thinking of
| pickling it. Any idea how long I should boil the okra
| for pickling? Or should I boil it at all?
|
| I'm not likely to deep-fry any of it. I haven't
| deep-fried anything in years, although I'm sure it
| would be good that way.
|
| Any other ideas for what to do with it? Maybe
| pan-fried might be good.

Quick and easy okra and tomato stew
.... from one of Jessica Harris' TV appearances

1/2 # okra, stemmed if large and cut into 1/2" pieces
3/4 # tomatoes, peeled and roughly chopped
1 Scotch bonnet or Habanero pepper, pierced several times
with a fork
1/4 cup water

Combine all ingredients, bring slowly to boil and simmer about
15 minutes or until done to your liking. Add s+p as desired.

After trying this once, you can add whatever else (hunks of bread,
sugar, black pepper, etc) that you would normally or otherwise
add to stewed tomatoes.

pavane

"Mark Thorson" > wrote in message
...
>I was at the Oriental food store, and the okra looked
> good so I bought a package.
>
> I've never bought raw okra before, and I just took a stab
> at making a soup. It was okay, but I used too much ginger.
> And of course I shouldn't have used any barley. Next time
> I'll use corn.
>
> I still have most of the fresh okra. I'm thinking of
> pickling it. Any idea how long I should boil the okra
> for pickling? Or should I boil it at all?
>
> I'm not likely to deep-fry any of it. I haven't
> deep-fried anything in years, although I'm sure it
> would be good that way.
>
> Any other ideas for what to do with it? Maybe
> pan-fried might be good.



I love okra roasted. Wash it and spread it on a cookie sheet and toss it
with olive oil or walnut oil. Kosher salt and ground pepper with either
garlic powder or minced garlic. 400 oven until a little toasted.

Mark Thorson wrote:
> I was at the Oriental food store, and the okra looked
> good so I bought a package.
>
> I've never bought raw okra before, and I just took a stab
> at making a soup. It was okay, but I used too much ginger.
> And of course I shouldn't have used any barley. Next time
> I'll use corn.
>
> I still have most of the fresh okra. I'm thinking of
> pickling it. Any idea how long I should boil the okra
> for pickling? Or should I boil it at all?
>
> I'm not likely to deep-fry any of it. I haven't
> deep-fried anything in years, although I'm sure it
> would be good that way.
>
> Any other ideas for what to do with it? Maybe
> pan-fried might be good.

For pickled okra go he
http://www.uga.edu/nchfp/how/can_06/...dill_okra.html

DW made some okra fritters the other night from an old recipe from
Southern Living magazine. They were very good and a lot easier to make
than breaded fried okra. You might Google for okra fritters as I have no
idea where she stashed the recipe. HTH

On Thu, 13 Aug 2009 12:20:28 -0700, Mark Thorson >
wrote:

>Any other ideas for what to do with it? Maybe
>pan-fried might be good.

It is. Top the okra pods with a peeler, leaving conical caps.
Soak in lemon juice. Grill on hot iron or in a CI skillet with
very little oil, if any. When the ribs are browned a bit, they
are ready.

Enjoy with yoghurt.

Alex

Mark Thorson wrote:
> I was at the Oriental food store, and the okra looked
> good so I bought a package.
>
> I've never bought raw okra before, and I just took a stab
> at making a soup. It was okay, but I used too much ginger.
> And of course I shouldn't have used any barley. Next time
> I'll use corn.
>
> I still have most of the fresh okra. I'm thinking of
> pickling it. Any idea how long I should boil the okra
> for pickling? Or should I boil it at all?
>
> I'm not likely to deep-fry any of it. I haven't
> deep-fried anything in years, although I'm sure it
> would be good that way.
>
> Any other ideas for what to do with it? Maybe
> pan-fried might be good.
>

Nothing beats pan fried okra, but I love it pickled, boiled and in soup.


Becca

"Mark Thorson" wrote:
>
>I was at the Oriental food store, and the okra looked
> good so I bought a package.
>
> I've never bought raw okra before, and I just took a stab
> at making a soup. It was okay, but I used too much ginger.

Well, thats no fault of the okra, perhaps you should have made this post
about Suggestions for ginger instead.

> And of course I shouldn't have used any barley.

Uh oh... that's no fault of the okra either, perhaps start another thrread
about Suggestions for barley.

> Next time I'll use corn.

You should quit before you go under the truck.

> Thinking of pickling it. Any idea how long I should boil the okra
> for pickling? Or should I boil it at all?

If you can't do soup don't even think about pickling.

> Deep-fried anything in years, although I'm sure it
> would be good that way.

You'd probably end up in a burn ward... at least you've not far to travel,
it's not far down the street from your psycho ward.

> Any other ideas for what to do with it? Maybe
> pan-fried might be good.

I grow okra (this year it drowned), it's very good coated with olive oil,
seasoned, and grilled. My extras get sliced into "coins", frozen and used
in winter soups, excllent in minestrone and similar vegetable soups... I do
the same with my extra greenbeans (this year I managed to harvest some
greeenbeans, already have a pint cut and frozen)

Becca wrote on Thu, 13 Aug 2009 15:27:08 -0500:

> Mark Thorson wrote:
>> I was at the Oriental food store, and the okra looked
>> good so I bought a package.
>>
>> I've never bought raw okra before, and I just took a stab
>> at making a soup. It was okay, but I used too much ginger.
>> And of course I shouldn't have used any barley. Next time
>> I'll use corn.
>>
>> I still have most of the fresh okra. I'm thinking of
>> pickling it. Any idea how long I should boil the okra
>> for pickling? Or should I boil it at all?
>>
>> I'm not likely to deep-fry any of it. I haven't
>> deep-fried anything in years, although I'm sure it
>> would be good that way.
>>
>> Any other ideas for what to do with it? Maybe
>> pan-fried might be good.
>>
> Nothing beats pan fried okra, but I love it pickled, boiled
> and in soup.

I don't like okra all that much tho' Texas Hot Pickled Okras are pretty
good and Julie Sahni has a recipe for crisp-fried okra in yoghurt that
is good as a side dish for Indian food.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

> Any other ideas for what to do with it? *Maybe
> pan-fried might be good.

It makes wonderful compost. :-P

N.

wrote:
>Any other ideas for what to do with it? Maybe
>pan-fried might be good.

Roast the whole okra at 425 degrees for close to an hour, brushed with olive
oil, salt and pepper or your favorite ground chiles. I guarantee you'll love
it; I've already converted many okra haters.

Orlando

On Aug 13, 2:20*pm, Mark Thorson > wrote:
> I was at the Oriental food store, and the okra looked
> good so I bought a package.
>
> I've never bought raw okra before, and I just took a stab
> at making a soup. *It was okay, but I used too much ginger.
> And of course I shouldn't have used any barley. *Next time
> I'll use corn.
>
> I still have most of the fresh okra. *I'm thinking of
> pickling it. *Any idea how long I should boil the okra
> for pickling? *Or should I boil it at all?
>
> I'm not likely to deep-fry any of it. *I haven't
> deep-fried anything in years, although I'm sure it
> would be good that way.
>
> Any other ideas for what to do with it?


I've always found avoiding it to be a good bet.

On Thu, 13 Aug 2009 14:20:26 -0700 (PDT), Nancy2
> wrote:

>
>> Any other ideas for what to do with it? *Maybe
>> pan-fried might be good.
>
>It makes wonderful compost. :-P
>
>N.

<laugh> Very good point.

Lou

On Aug 14, 2:40*am, Christopher Helms > wrote:
> On Aug 13, 2:20*pm, Mark Thorson > wrote:
>
>
>
> > I was at the Oriental food store, and the okra looked
> > good so I bought a package.
>
> > I've never bought raw okra before, and I just took a stab
> > at making a soup. *It was okay, but I used too much ginger.
> > And of course I shouldn't have used any barley. *Next time
> > I'll use corn.
>
> > I still have most of the fresh okra. *I'm thinking of
> > pickling it. *Any idea how long I should boil the okra
> > for pickling? *Or should I boil it at all?
>
> > I'm not likely to deep-fry any of it. *I haven't
> > deep-fried anything in years, although I'm sure it
> > would be good that way.
>
> > Any other ideas for what to do with it?
>
> I've always found avoiding it to be a good bet.

Throwing it in the compost heap is a good way to do that!

John Kuthe...

On Thu, 13 Aug 2009 12:20:28 -0700, Mark Thorson > wrote:

>I was at the Oriental food store, and the okra looked
>good so I bought a package.
>
>I've never bought raw okra before, and I just took a stab
>at making a soup. It was okay, but I used too much ginger.
>And of course I shouldn't have used any barley. Next time
>I'll use corn.
>
>I still have most of the fresh okra. I'm thinking of
>pickling it. Any idea how long I should boil the okra
>for pickling? Or should I boil it at all?
>
>I'm not likely to deep-fry any of it. I haven't
>deep-fried anything in years, although I'm sure it
>would be good that way.
>
>Any other ideas for what to do with it? Maybe
>pan-fried might be good.

Try feeding some to your dog. If you don't have a dog, use your neighbor's dog.
Remember a dog'll eat it's own sh*t so if a dog won't eat it, don't you touch it.

In article >,
"Phyllis Stone" > wrote:

> I love okra roasted. Wash it and spread it on a cookie sheet and toss it
> with olive oil or walnut oil. Kosher salt and ground pepper with either
> garlic powder or minced garlic. 400 oven until a little toasted.

I take it this is sliced okra?

jt

In article >,
Becca > wrote:

> Mark Thorson wrote:
> > I was at the Oriental food store, and the okra looked
> > good so I bought a package.
> >
> > I've never bought raw okra before, and I just took a stab
> > at making a soup. It was okay, but I used too much ginger.
> > And of course I shouldn't have used any barley. Next time
> > I'll use corn.
> >
> > I still have most of the fresh okra. I'm thinking of
> > pickling it. Any idea how long I should boil the okra
> > for pickling? Or should I boil it at all?
> >
> > I'm not likely to deep-fry any of it. I haven't
> > deep-fried anything in years, although I'm sure it
> > would be good that way.
> >
> > Any other ideas for what to do with it? Maybe
> > pan-fried might be good.
> >
>
> Nothing beats pan fried okra, but I love it pickled, boiled and in soup.

I love pan fried okra, as does my daughter. I heated some oil in the
skillet, seasoned it with minced garlic (fresh or jar). Put the okra in
the skillet and tossed to coat with seasoned oil and to sear the cut
surfaces slightly, then tossed in seasoned corn meal; "cajun" seasoned
salt (1/8 to 1/4 tsp), paprika, ground mustard seed, cayenne pepper and
fresh ground green peppercorns. The corn meal draws to the moist
surfaces of the okra, and as it browns, it takes away the "sliminess"
okra is reputed to have. The flavor is wonderful.

jt

On Aug 14, 9:01*am, " > wrote:
> On Thu, 13 Aug 2009 12:20:28 -0700, Mark Thorson > wrote:
> >I was at the Oriental food store, and the okra looked
> >good so I bought a package.
>
> >I've never bought raw okra before, and I just took a stab
> >at making a soup. *It was okay, but I used too much ginger.
> >And of course I shouldn't have used any barley. *Next time
> >I'll use corn.
>
> >I still have most of the fresh okra. *I'm thinking of
> >pickling it. *Any idea how long I should boil the okra
> >for pickling? *Or should I boil it at all?
>
> >I'm not likely to deep-fry any of it. *I haven't
> >deep-fried anything in years, although I'm sure it
> >would be good that way.
>
> >Any other ideas for what to do with it? *Maybe
> >pan-fried might be good.
>
> Try feeding some to your dog. If you don't have a dog, use your neighbor's dog.
> Remember a dog'll eat it's own sh*t so if a dog won't eat it, don't you touch it.- Hide quoted text -
>
> - Show quoted text -

That's funny. ;-)

N.

"jt august" > wrote in message
...
> In article >,
> "Phyllis Stone" > wrote:
>
>> I love okra roasted. Wash it and spread it on a cookie sheet and toss
>> it
>> with olive oil or walnut oil. Kosher salt and ground pepper with either
>> garlic powder or minced garlic. 400 oven until a little toasted.
>
> I take it this is sliced okra?
>
> jt


You can slice it if you want, I like mine whole. You may want to cut off
the stem end but you don't have to.

> "jt august" > wrote:
>>
>>
>>>I love okra roasted. Wash it and spread it on a cookie sheet and toss
>>>it
>>>with olive oil or walnut oil. Kosher salt and ground pepper with either
>>>garlic powder or minced garlic. 400 oven until a little toasted.
>>
>>I take it this is sliced okra?
>>
>>jt
>
>

Escoffier lists 4 separate recipes for Okra and describes 2 different
kinds of Okra, the "finger like" fresh and the round ones also known as
"Bamia or Bamies."

I had a traumatic experience with Okra for 5,000 once that rather put me
off the vegetable so i have never cooked any but i would be happy to
transcribe the rather simple and short recipes listed.
--

Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Chemiker wrote:
>
> On Thu, 13 Aug 2009 12:20:28 -0700, Mark Thorson >
> wrote:
>
> >Any other ideas for what to do with it? Maybe
> >pan-fried might be good.
>
> It is. Top the okra pods with a peeler, leaving conical caps.
> Soak in lemon juice. Grill on hot iron or in a CI skillet with
> very little oil, if any. When the ribs are browned a bit, they
> are ready.

That's what I did, except for the soaking in lemon juice.

It was good, but I need to buy another container of Krazy salt.
As it was, all I had was plain salt. I used that plus chili
flakes.

"Mr. Joseph Littleshoes Esq." > wrote in message ...
| ........
| I had a traumatic experience with Okra for 5,000 once that rather put me
| off the vegetable so i have never cooked any but i would be happy to
| transcribe the rather simple and short recipes listed.
| --

I would like to see the recipes, but even moreso to hear the tale
of the "traumatic experience with Okra for 5,000..." That sounds
like one of Conan Doyle's blind leads for a Sherlock Holmes story,
The Giant Rat of Sumatra and so forth...

pavane

pavane wrote:
> "Mr. Joseph Littleshoes Esq." > wrote in message ...
> | ........
> | I had a traumatic experience with Okra for 5,000 once that rather put me
> | off the vegetable so i have never cooked any but i would be happy to
> | transcribe the rather simple and short recipes listed.
> | --
>
> I would like to see the recipes,


The few recipes in Le Guide Culinaire for Okras - Gombos are for
creamed, "etuves" which sautŽs the okra in butter with onions and
lean bacon. Gombos Janina is more elaborate and uses a type of Okra i
am not familiar with, not only round, spherical, but dried.

Escoffier gives a description of them as being sold on strings like
chili peppers. Cook them in mutton fat and flesh only of tomato with
diced cooked mutton then moisten with water and cook gently together
till done "they should be highly seasoned and serve as they are."

> but even more so to hear the tale
> of the "traumatic experience with Okra for 5,000..." That sounds
> like one of Conan Doyle's blind leads for a Sherlock Holmes story,
> The Giant Rat of Sumatra and so forth...
>
> pavane
>

*Chuckle* i thought that might get a rise out of one or two people. But
its a true story, rather prosaic really, but since you asked

It was back when i was a lowly enlisted man in the American Military
well actually even lower than an enlisted man, i was in 'boot camp' and
at one point towards the end of the 16 weeks of "boot camp" we were
assigned various actual jobs on base, K.P. or Mess duty being one of
them, working as clean up and gofers in the base dining facilities.

Later on i found out how to tweak that duty into something actually
rather pleasant but before that, when i went back on duty in the mess
hall after my own lunch around 2 PM i was confronted with a hugh mess of
.... well im not even really sure what it was i was looking at, something
"left over" from cooking Okra for 5,000.

Some sort of brown slimy mess i was literally handed a shovel and told
to clean up. And THAT was the easy part, just shoveling what ever it
was i have blanked out of my memories into wheel barrows from the floor
and walls to be hauled away. But then came the daunting, smelly, slimy,
filthy, disgusting gawd awful task of cleaning the grill they were
cooked on. Now that i think about it it was breaded okra, much of the
mess was from the "breading" its even possible some new cook did it
spectacularly wrong, i never saw such a similar mess in a "mess" hall
again in all the years i was in the service.

I swear the whole big grill area was just covered in gunk, took me hours
and now i cant even think about okra these days without recalling the
hopeless despair of those seemingly endless but really only a few hours
till i got it done.

I should suggest a poll? what the oldest food in your house? i have a
bag of frozen Okra that's been in the freezer for at least 3 years,
quite possibly longer. It was purchased by the elderly relative and i
find myself just going into denial about it even being there, i cant
even bring myself to acknowledge its existence long enough to throw it
away, I have stacked other things in front of it so i can pretend it
don't exist
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

Thank you for this fascinating information. I have never heard of
a second variety of okra, nor of it dried. The very vision of a pod
of okra, dried, being dissected as one does a chipotle is amazingly
uninteresting, but your description of the resultant okra/tomato/lamb
stew is worth a bit of research. Good ole internet, yes?

As to your Okra Experience, I can imagine that haunting the remainder
of your life. I had a vaguely similar experience, without any of the
"...daunting, smelly, slimy, filthy, disgusting gawd awful task..." that
you describe, only having to re-peel and dis-eye an immense amount of
potatoes destined for fries, as the mess cook found too many eyes in
his first sample. My revenge on the process was a few days later
in the Christmas Meal (this was USMC stateside) when a youngster
whom I recognized as one of the mess sergeant's kids came up to me
on the serving line and asked of the fresh strawberry sundae "What is
this thing?" I happily replied "melted Santa Claus," then disappeared
into a walk-in as the brat went crying back to his parents. Great fun.

Unfortunately I have many "oldest" things, as I buy condiments as if
the US dollar were going out of circulation. If I really looked, which
I try to avoid, I could find various chutneys with 1990's expiration dates,
and hot sauces which must have significantly cooled by now. Not to
mention the ages old spices and herbs, nor the horseradishes nor the
(I just looked at it) three-year-expired Costco frozen scallops which I
never found at a time that I would have used them. They remain, as
does the package of Green Giant frozen peas that I have used as an
ice-pack for the last dozen years or so. Can imagine what they would
actually taste like. Ah well.

pavane

pavane wrote:
> Thank you for this fascinating information. I have never heard of
> a second variety of okra, nor of it dried. The very vision of a pod
> of okra, dried, being dissected as one does a chipotle is amazingly
> uninteresting, but your description of the resultant okra/tomato/lamb
> stew is worth a bit of research. Good ole internet, yes?

If you like Okra....

I seem to vaguely recall powdered Okra, but its a fugitive memory at
best, something about a "gombo" spice mix? with "onyon" powder?

.....and in my anecdote i forgot to mention the "slime" .....i can only
hope the devil is not paying attention and when i get to hell it will be
olive oil and not okra waiting for me, though with my luck it will
probly be okra fried in olive oil

There are several editions of Escoffiers magnum opus, as well as the
fact that he published more than 1 cook book in his life. One edition i
once had gave a recipe for "Beouf Argentine" iirc which is a big
chateaubrand or london broil, browned on top of the stove then slit to
form a pocket and stuffed with sautŽed in butter eggplant, flesh only of
tomatoes and onions, obviously garlic and S & P, then, after browning
the meat, stuffed & securely tied up and roasted or braised in the oven.

I no longer have that edition of his recipes and cant find it in any of
the 3 i do have but i make it occasionally, and find it very good. I
cant remember whether Escoffier recommends any particular spicing but i
mix in a bit of nutmeg with the eggplant, onions, tomatoes & garlic j
just before i stuff the previously browned steak with it.

You might consider substituting okra for the eggplant?

I have actually tasted okra when it has been cooked in slices, but the
'slimy' Okra nauseates me just looking at it, a whole, boiled or pan
fried okra is capable of triggering a Pavlovian conditioned reflex
.........just thinking about it makes me feel faint

>
> As to your Okra Experience, I can imagine that haunting the remainder
> of your life. I had a vaguely similar experience, without any of the
> "...daunting, smelly, slimy, filthy, disgusting gawd awful task..." that
> you describe, only having to re-peel and dis-eye an immense amount of
> potatoes destined for fries, as the mess cook found too many eyes in
> his first sample. My revenge on the process was a few days later
> in the Christmas Meal (this was USMC stateside) when a youngster
> whom I recognized as one of the mess sergeant's kids came up to me
> on the serving line and asked of the fresh strawberry sundae "What is
> this thing?" I happily replied "melted Santa Claus," then disappeared
> into a walk-in as the brat went crying back to his parents. Great fun.
>

Once when i was a 'fortune teller" 2 very well dressed yuppies asked me
how much i charged, and i replied "your first born male child" and the
funny part is that they acted like they believed me, scurried away with
a horror struck look on their faces as fast as their Gucci clad feet
would take them

After boot camp, as a "medic" i was stationed at a naval hospital,
where, when we had "K.P. or pulled "Mess" duty we were given a choice of
things we could volunteer for. The "Chiefs Mess" a private dining room
for high ranking, older, enlisted men, was, by reputation, so fraught
with dire warnings about it that the first time i was assigned it i went
into the chiefs mess expecting the worst.

It shared a kitchen with the officers mess and my sole duty that day was
to walk from behind the buffet into the kitchen and tell the cook "one
steak medium rare" while the MCPO served himself a salad and other side
dishes from the buffet that had been laid out by the kitchen staff. He
took his tray and plates of food & drinks and table ware and sat himself
down at a table, maybe 10 minutes later i was given a plated steak to
serve the Master Chief Petty Officer (MCPO). Iirc, on my own
initiative, in the best 'kiss ass' manner i poured him, unbidden, a cup
of coffee from a nice 'wardroom' carafe. I volunteered for that duty
every time there after and continued the tradition of the horror
stories relating to it only so no body else would grab the really easy
and tasty duty, you got your own meal from the officers mess during.

*sigh* i would have made such a good waiter....

> Unfortunately I have many "oldest" things, as I buy condiments as if
> the US dollar were going out of circulation. If I really looked, which
> I try to avoid, I could find various chutneys with 1990's expiration dates,
> and hot sauces which must have significantly cooled by now. Not to
> mention the ages old spices and herbs, nor the horseradishes nor the
> (I just looked at it) three-year-expired Costco frozen scallops which I
> never found at a time that I would have used them. They remain, as
> does the package of Green Giant frozen peas that I have used as an
> ice-pack for the last dozen years or so. Can imagine what they would
> actually taste like. Ah well.
>
> pavane
>
>

Ah well there you go. I cant think of any food product i have older
than the bag of frozen okra. I use a lot less soy sauce in my cooking
than i used to but even then my bottle of soy sauce is only about 6 - 8
months old.

Oh wait! i have some cans of salmon and cans of cranberry sauce from
over 5 years ago! *chuckle* i have a bag of cornmeal with about half a
cup of corn meal in it that's been setting on a shelf now for about 3
months! i gots to buy some more corn meal
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"Mr. Joseph Littleshoes Esq." wrote:
>
> Oh wait! i have some cans of salmon and cans of cranberry sauce from
> over 5 years ago! *chuckle* i have a bag of cornmeal with about half a
> cup of corn meal in it that's been setting on a shelf now for about 3
> months! i gots to buy some more corn meal

You might not want to look in that bag before
you throw it away.

"Mark Thorson" > wrote in message
...
>I was at the Oriental food store, and the okra looked
> good so I bought a package.
>
Throw it in the compost heap. Only thing that okra is good for.

On Aug 13, 12:20*pm, Mark Thorson > wrote:
> I was at the Oriental food store, and the okra looked
> good so I bought a package.
[snip]
> Any other ideas for what to do with it?

Pickle it. It's delicious prepared this way.

The Ranger

In article >,
Mark Thorson > wrote:

> I was at the Oriental food store, and the okra looked
> good so I bought a package.
>
> I've never bought raw okra before, and I just took a stab
> at making a soup. It was okay, but I used too much ginger.
> And of course I shouldn't have used any barley. Next time
> I'll use corn.
>
> I still have most of the fresh okra. I'm thinking of
> pickling it. Any idea how long I should boil the okra
> for pickling? Or should I boil it at all?
>
> I'm not likely to deep-fry any of it. I haven't
> deep-fried anything in years, although I'm sure it
> would be good that way.
>
> Any other ideas for what to do with it? Maybe
> pan-fried might be good.

Just steam it and serve with a little lemon butter. Salt and pepper to
taste. Steam it WHOLE. I just bought some fresh yesterday morning and
that's what I intend to do with it.

It's quite tasty imho prepared uncomplicated.

And if you want to pickle it, (I used to pickle it for mom and she loved
it), just pickle it raw.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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