Dusty Chalk Posted March 14, 2017 Report Share Posted March 14, 2017 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. Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted March 14, 2017 Report Share Posted March 14, 2017 (edited) 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 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted March 14, 2017 Report Share Posted March 14, 2017 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? Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted March 14, 2017 Report Share Posted March 14, 2017 (edited) 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 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted March 14, 2017 Report Share Posted March 14, 2017 So I need to try raw okra? Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted March 14, 2017 Report Share Posted March 14, 2017 (edited) 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 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted March 14, 2017 Report Share Posted March 14, 2017 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. 1 Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted March 14, 2017 Report Share Posted March 14, 2017 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. 1 Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted March 15, 2017 Report Share Posted March 15, 2017 Maybe Brent can help! Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted March 15, 2017 Report Share Posted March 15, 2017 20 minutes ago, EdipisReks1 said: Maybe Brent can help! No, I meant in my area. Quote Link to comment Share on other sites More sharing options...
cetoole Posted March 15, 2017 Report Share Posted March 15, 2017 Brisket, pork belly, and brussels sprouts. 7 Quote Link to comment Share on other sites More sharing options...
MexicanDragon Posted March 15, 2017 Report Share Posted March 15, 2017 I'd like that post, but it has brussels sprouts, so I can't. Oh well. **BRENT** Quote Link to comment Share on other sites More sharing options...
swt61 Posted March 15, 2017 Report Share Posted March 15, 2017 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. Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted March 15, 2017 Report Share Posted March 15, 2017 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 Quote Link to comment Share on other sites More sharing options...
grawk Posted March 15, 2017 Report Share Posted March 15, 2017 can't tell flavor from pictures, so try them? 1 Quote Link to comment Share on other sites More sharing options...
tyrion Posted March 24, 2017 Report Share Posted March 24, 2017 Almost ready for the skillet. Sent from my iPhone using Tapatalk 4 Quote Link to comment Share on other sites More sharing options...
cetoole Posted March 25, 2017 Report Share Posted March 25, 2017 I had ribs too 5 Quote Link to comment Share on other sites More sharing options...
Voltron Posted March 25, 2017 Report Share Posted March 25, 2017 Dinosaur ribs? Quote Link to comment Share on other sites More sharing options...
Dusty Chalk Posted March 25, 2017 Report Share Posted March 25, 2017 Yabba Dabba Do? Wilma! Quote Link to comment Share on other sites More sharing options...
grawk Posted March 25, 2017 Report Share Posted March 25, 2017 Lots of slimy okra, because that's what okra is. 3 Quote Link to comment Share on other sites More sharing options...
EdipisReks1 Posted March 25, 2017 Report Share Posted March 25, 2017 That looks really tasty, Dan. Quote Link to comment Share on other sites More sharing options...
grawk Posted March 25, 2017 Report Share Posted March 25, 2017 next time I'll use 1/3 as much okra, and go darker with my roux, but it's not bad 1 Quote Link to comment Share on other sites More sharing options...
grawk Posted April 4, 2017 Report Share Posted April 4, 2017 Sous vide poached shrimps 4 Quote Link to comment Share on other sites More sharing options...
grawk Posted April 7, 2017 Report Share Posted April 7, 2017 4 Quote Link to comment Share on other sites More sharing options...
tyrion Posted April 8, 2017 Report Share Posted April 8, 2017 Brisket in the bath:Sent from my iPhone using Tapatalk 6 Quote Link to comment Share on other sites More sharing options...
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