Which Cooking Are You?

[Dusty Chalk]

Yeah, we've had this discussion before.  You lost me at slimey -- I've never had that problem with okra, and it was a very complimentary texture and taste to stroganoff, and added some soluble fiber, which is always something I look to do when adulterating a recipe.

[EdipisReks1]

2 minutes ago, Dusty Chalk said:

You lost me at slimey -- I've never had that problem with okra

Slime is the defining feature of okra, so I wonder if you know what okra is.

Edited March 14, 2017 by EdipisReks1

[Dusty Chalk]

17 minutes ago, swt61 said:

Not that I'm against everything that's slimey...

I should hope not!

Just now, EdipisReks1 said:

Slime is the defining feature of okra, so I wonder if you know what okra is.

It's the stuff that comes in the can labelled 'okra'.  Maybe I don't know what slimey is.  I would suggest: if you struggle to get it from the plate to your mouth with a fork before it slides off -- like fajita onions and peppers, buttered spaghetti -- then it's slimey -- the okra I've had is more like green beans -- maybe I should try some by itself without adding it to a recipe?

[EdipisReks1]

9 minutes ago, Dusty Chalk said:

I should hope not!

It's the stuff that comes in the can labelled 'okra'.  Maybe I don't know what slimey is.  I would suggest: if you struggle to get it from the plate to your mouth with a fork before it slides off -- like fajita onions and peppers, buttered spaghetti -- then it's slimey -- the okra I've had is more like green beans -- maybe I should try some by itself without adding it to a recipe?

No, you don't know what okra is.  Canned?  Heat denatures things, you know, and canned is cooked.

Edited March 14, 2017 by EdipisReks1

[Dusty Chalk]

So I need to try raw okra?

[EdipisReks1]

10 minutes ago, Dusty Chalk said:

So I need to try raw okra?

If you want to try okra, yes.  I would suggest cooking it*.

*this has no resemblance to canned.

Edited March 14, 2017 by EdipisReks1

[grawk]

or just go to a good southern restaurant.  No one needs to eat slimy gross okra.  It is fantastic, but not if it'd poorly prepared.

[Dusty Chalk]

20 hours ago, EdipisReks1 said:

If you want to try okra, yes.  I would suggest cooking it*.
*this has no resemblance to canned.

Yeah, sorry, I meant fresh (as opposed to canned) okra, not raw (but then prepared/cooked).

20 hours ago, grawk said:

or just go to a good southern restaurant.  No one needs to eat slimy gross okra.  It is fantastic, but not if it'd poorly prepared.

I need to find a good Southern restaurant anyway -- for biscuits and gravy.

[EdipisReks1]

Maybe Brent can help!

[Dusty Chalk]

20 minutes ago, EdipisReks1 said:

Maybe Brent can help!

No, I meant in my area.

[cetoole]

Brisket, pork belly, and brussels sprouts.  

[MexicanDragon]

I'd like that post, but it has brussels sprouts, so I can't. Oh well.

**BRENT**

[swt61]

It's OK. I'm sure there are a few thinks sprouting on you that Colin isn't that fond of. It's a wash.

That Brisket doesn't have Naaman's smoke ring, but still looks pretty tasty.

[Dusty Chalk]

19 hours ago, Dusty Chalk said:

I need to find a good Southern restaurant anyway -- for biscuits and gravy.

So how does this look:

http://www.stompdelray.com/#menus

Or this:

https://www.yelp.com/biz/teds-bulletin-washington?osq=biscuits+and+gravy

[grawk]

can't tell flavor from pictures, so try them?

[tyrion]

Almost ready for the skillet.

 

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[cetoole]

I had ribs too

[Voltron]

Dinosaur ribs?

[Dusty Chalk]

Yabba Dabba Do?  Wilma!

[grawk]

Lots of slimy okra, because that's what okra is.

[EdipisReks1]

That looks really tasty, Dan.

[grawk]

next time I'll use 1/3 as much okra, and go darker with my roux, but it's not bad

[grawk]

Sous vide poached shrimps

[grawk]

[tyrion]

Brisket in the bath:




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