"Puckdropper" <puckdropper(at)yahoo(dot)com> wrote in message
Yeah, I remember now, knew it was in that area somewhere.
It's a fun place and the food is good and I'm sure there are
some folks that can eat the portions they serve, but I was a
little put off by the waste.
As Momma said, "There's people starving in Africa".
I roast okra too, only I coat it in olive oil, salt and pepper.
in the oven at 400 for about 30 minutes. Concentrates the flavor
and not near as slick as boiled.
Thanks to Robatoy, I just finished some along with a pork steak and
cooked down and fried squash.
Oh m'gosh that sounds good!
I love Okra all kinds of ways, pickled, in soup & stews, fried, breaded and
fried, raw when it's young and tender..
Once the garden is up and running this year, I'm going to give this a try.
You can cook asparagus like that too,.
Get a big enough baking dish so you can spread it out in a single layer,
coat with olive oil, sprinkle with salt and roast for about 30 min @ 375.
It's the best! Especially when the little tips get just a bit of crunch on
Man, now I really want some for dinner.
My wife likes it cooked on the grill. Brush on some mainade or olive
oil, a little salt and pepper and she is in heaven.
I don't like it any way it is cooked. I think the only reason
they invented gumbo was to hide the taste of okra.
George aka Bumhead
On Tue, 09 Mar 2010 17:40:13 -0500, "J. Clarke"
A great marinade for veggies on the grill is Wishbone Italian salad
Don't bother wasting time trying other brands, they just don't
Have a S/S saute pan full of 1/2" dia holes that does a great job on
No veggies fall thru to the grate, available at one of those cooking
Not all that old, a couple of years maybe ... covered pyrex dish, splash
of water, pat of butter, creole seasoning, and some extra black pepper,
and nuked about five to six minutes does the trick around here ...
tender and perfectly done. During the summer time this is a four or five
night a week dish (I don't get bored eating any vegetable ... probably
have eaten more spinach than popeye, have it _every_ night of the week
... nuke it 2:45, in case you're wondering). :)
Most gumbo cooks use "cut okra" ... just slice/crosscut whole okra into
wheels about 1/2" long. Not all that critical, but if you put cut okra
in too early, it will all but disappear by the time the gumbo is ready
to eat ... not a bad thing for some who don't really like okra.
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