The unofficial okra poll...

Let your voice be heard in the okra debates...

I love picking the breading off of deep fried okra and eating it. Yum.

i've heard of it, yet I can't say anything about it since i've never had it

:-)

I can vote now! And...I did

But now I'm going to quote from Tennessee Twin anyway.

Don't ask me for more fried okra
Cause if you do, I might try and choak ya'

is my most favorite veggie and the only thing I miss about the south. (W/the exception of my dad :-))

I got roped into getting veggies delivered straight from the farm over there. I think it's more expensive and I don't know what to do with a lot of it, but I've gotten a couple batches of the stuff.

On edit before someone corrects me: They grow okra in Eastern Washington not fried orka

Tell me whereI can get okra...I crave it!

I get mine with a group of Eastern Washington farmers that's afiliated somehow with Pike Place. Basically they give us the stuff they can't sell (I made that up, but it's my guess because I haven't heard of about 40% of it. What the hell is Brazing Mix?). Every Monday I pick it up throughout the summer. They had orka a couple weeks ago, but I don't know if they'll have any more. I don't know if it's available through the Market or some other farmers market (U district).

Here's some somewhat out of date info that includes mentions of some markets (aah google). http://www.seattlepress.com/article-9136.html

UNIVERSITY DISTRICT FARMERS MARKET Grand Opening! Local farmers, lots of great produce. Market hours will be 9 a.m. - 2 p.m. every Saturday through November 3 at the University Heights Center Playfield, corner of 50th and University Way. Parking tokens available! Info: Chris Curtis, 632-5234.

<snip>

COLUMBIA CITY FARMERS MARKET Grand Opening! Similar to University Farmers Market but on Wednesdays, 3 - 7 p.m. through October 17 at Columbia Plaza, corner of Rainier Ave. S and S Edmunds St. Info: Chris Curtis, 632-5234.

<snip>

WEST SEATTLE FARMERS MARKET Grand Opening! The market will operate from 10 a.m. - 2 p.m. every Sunday through October 28 in the parking lot behind Morton's Drugstore at California Ave. SW and SW Alaska St.. Plenty of free parking. Info: Chris Curtis, 632-5234.

Needs good sunshine to grow, harvested usually in August and September down south, but earlier okra can be had in hotter states. I believe it was brought to this country by African slaves. God Bless 'em.

;)

down here on the southern coast of Oregon. Temperatures in the 70's are considered a hot streak here.

A guy at our local farmer's market promised me he would have the last of the season okra this coming week.

But, I have to get up early in the morning to get to it before anyone else. :-(

I am NOT a morning person, but will get up for fresh okra. :-)

... because it depends on how it's prepared--sliced, breaded and pan-fried I can tolerate; boiled, it's the most awful stuff imaginable. Ranks lower than over-greasy hominy grits.

and as for boiled okra...

mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm

I like lots of butter on my grits, also cheese, Zatarain's (a cajun seasoning) and eggs. I cook instant grits when I'm in a hurry, follow directions, add one egg (broken to keep from exploding in microwave), slice of American cheese, and about 1/4 tsp. Zatarain's. Mmmmmm, good!

It is pretty nasty. But sliced and deep fried? Mmmmmmmmmm good!

Also good in gumbo. And in vegetable soup.

Bake

nice.

/i've tried. But when cokking it, how do you deal with the sliminess? It's off-putting, for some.

then thaw it to just where it is sliceable and add it directly to your dish. You can add about a teaspoon of vinegar (plain old white works fine) two cloves of garlic, salt, pepper and a couple of fresh tomatoes and cook up a mess of good eating. The vinegar cuts out the slime. This is also a good way to start a gumbo base.
Let me know how they work out for you!!

Cajuns don't put tomatoes in gumbo and the base here in cajunland is a reaux, honey chile! Sounds like Creole Gumbo to me.

is that it's a really lovely plant. And if you don't like the taste of it, don't harvest it...the fruit will grow really long and dry nicely for flower arrangements.

and in gumbo and soup

It's a great food.

While it is very good fried (with ketchup), okra is best served as part of a thick, spicy gumbo! Can't call it a side dish, but it certainly is a major ingredient of a good gumbo!

I haven't had okra in years. Last night, we went out to dinner and fried okra was at the buffet, so I had some.

After one bite, I suddenly remembered just why I haven't had okra in years.

:P

curries better than almost anything else.

Welcome to DU!! :toast:

although, I like it even fried incorrectly (overdone). It's really easy to do, but the frozen is quite good also. It's the slime when cutting that puts people off. The slime doesn't stay, but some people love boiled okra. I love it in gumbo and even vegetable soup. It's really a great vegetable. Try it sometime. Just slice, douse with seasoned flour and fry in an inch or two of oil until brown. Great!

No, wait, Shamu is a ORCA, not a Okra.
Never mind.

That was fun.

He said that if he did, his socks wouldn't stay up. :7


I LOVE fried okra, but can't say it's the best thing in the world -- there's too much competition.

Okra is some nasty shit! :puke:

KICK! 2-3-4

:kick:


(okra fried & in the gumbo is both yum-bo)

which is the only real okra question! :shrug:

... is that the breaded frozen crap you get in a restaurant should not be confused with good fried okra!

There is only one way to fry it properly - and here it is :)


one pound is usually a good amount to fry up

rinse it and drain it, but don't dry it

before you start cutting it up, put some quality oil
like corn or canola into a heavy skillet and start
heating it up. you are going to need a lot of oil,
the okra should be covered. if you have a deep fryer
well that will work great also.

slice the okra into 1/2" pieces. toss the stem, and toss
the very tip end.

put 1 cup or cornmeal into a paper bag. add salt and
pepper to taste.

put the sliced okra in the bag and shake, shake, shake.
let it sit a minute and shake again.

use a collander or strainer to get rid of the loose cornmeal.

by now your skillet should be hot. if not, turn the heat up
and get the oil about as hot as your dare, just before it
starts to smoke.

put the okra in, careful - don't get splattered with hot oil!

stir it around occasionally. as soon as you put it in, turn the
heat up to max. the idea is to not let the oil temp drop too
much. you will probably be leaving the heat on max until it is
done.

now, when it is 'done' is a matter of taste. most people I
know like it a bit brown. after most of the moisture is cooked
out (no more steam) is will start to turn brown. somewhere
around there is where you want to take it out. it will be
crunchy, not slimy :)

eat it with catfish and mashed potatoes, or barbecue, or just
about anything :)