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The Sandbox - Houston The Sandbox is a collection of off-topic discussions. Humorous threads, Sports talk, and a wide variety of other topics can be found here. If it's NOT an adult-themed topic, then it belongs here

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Old 06-01-2014, 06:13 AM   #16
spear88
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Okra is the devil and should all be destroyed
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Old 06-01-2014, 11:51 AM   #17
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Okra is high in vitamen k and c and good for diabética as it regulates blood sugar.
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Old 06-01-2014, 01:25 PM   #18
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Quote:
Originally Posted by Sonya View Post
Okra is high in vitamen k and c and good for diabética as it regulates blood sugar.
( it is still some nasty slimy shit, anyway you dice it, slice it or fry it)

I understand 100%...... That shit is an acquired taste.
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Old 06-01-2014, 09:07 PM   #19
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Originally Posted by lookn4boobies View Post
( it is still some nasty slimy shit, anyway you dice it, slice it or fry it)

I understand 100%...... That shit is an acquired taste.
Lol well when yall get the diabetes dont go crying to me.
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Old 06-01-2014, 11:16 PM   #20
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What boardman said.
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Old 06-02-2014, 02:04 AM   #21
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Who knew there was so much interest in okra? Here's the real deal as was cooked up in La where I grew up...........Dice 1 and 1/2 onions and brown in a steel sauté pain with vegetable oil over a hot flame, careful not to let them burn. When done pour off all oil and let them sit in a paper towel. Wipe down the steel pan, then spray the bottom with Pam. Now put two of the Pleasonton Farms packs of okra (cut of course) into the steel pan. Add 1 can of organic stewed tomatos, 1 can organic tomato sauce, the onions, then season well with salt, pepper, and Chacere's Cajun spice. Add 3-4 cups of water, then cook at medium heat for about 45", then lower for another 45" and keep covered while cooking., making sure that the water doesn't boil all the way off. Halfway through the cooking cycle add two strips of bacon that were cooked in the microwave and about a teaspoon of the bacon fat........Best served after sitting for another hour after cooking.........And usually served with cornbread...........
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Old 06-02-2014, 08:45 AM   #22
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How about a thread on Oprah ?

Better yet, okra on Oprah.
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Old 06-02-2014, 09:10 AM   #23
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If you really like Okra, and have the room, try growing it yourself. That plant thrives on neglect. Which is exactly the sort of plant I do best with.
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Old 06-02-2014, 10:19 AM   #24
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If you like okra go to an Indian restaurant and order bhindi masala (bhindi being hindi for okra). I have no idea how they make it , but damn is it good.
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Old 06-02-2014, 10:44 AM   #25
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Wink Bhindi Masala

^^^^ Bhindi Masala: http://www.ticklingpalates.com/2014/...di-masala.html

I like fried okra and usually use frozen for that or Church's is good, I also love it in gumbo. Here's Emeril's recipe for a guideline, I don't follow this to the letter though; I usually just use chicken stock (Kitchen Basics is good, gluten free) and I usually leave out the crab, add more shrimp and some smoked sausage that I've sautéed and drained on paper towels to reduce the fat. Yummy!

http://www.emerils.com/127542/okra-and-shrimp-gumbo



Quote:
Originally Posted by Don T. Lukbak View Post
...which sometimes isn't easy to find...the test is to snap off the small end. If it snaps, pow, then it's good. If it just bends until it finally breaks, it won't be no good.


Then you cook it up. I like fresh methi and palak in mine, but don't think that's the approved traditional method.

http://www.ticklingpalates.com/2014/...di-masala.html

That's some good eatin' right there...
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Old 06-04-2014, 04:07 PM   #26
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Growing up in Louisiana, we ate okra quite often. My grandmother cooked killer boiled okra and always said the way to tell if it was good was if it was on the dining room chair when you got up from eating it

My preference is pickled okra... Yum !!
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Old 06-04-2014, 04:35 PM   #27
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underbelly makes great pickled okra
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Old 06-04-2014, 11:08 PM   #28
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The best fried okra is at Pop's on Route 66 in OK. They use small ones and fry them whole (in corn meal, of course). I can't find a pic.

http://route66.com/39.0.html

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Old 06-05-2014, 07:37 AM   #29
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Fried! Love it.

Quote:
Originally Posted by GymRat View Post
If you really like Okra, and have the room, try growing it yourself. That plant thrives on neglect.
Yep. Probably one of the easiest plants to grow.
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Old 06-05-2014, 08:13 AM   #30
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Quote:
Originally Posted by Lexieinhouston View Post
Here's Emeril's recipe for a guideline, I don't follow this to the letter though; I usually just use chicken stock (Kitchen Basics is good, gluten free) and I usually leave out the crab, add more shrimp and some smoked sausage that I've sautéed and drained on paper towels to reduce the fat. Yummy!

http://www.emerils.com/127542/okra-and-shrimp-gumbo

There's no roux...you can't call it a gumbo with no roux...it's just soup.

To make a roux use 1/2 flour and 1/2 peanut oil.
Peanut oil has a high heat tolerance.
Throw the ingredients in a cast iron skillet or dutch oven and turn the heat on medium. Open two beers and put them both in a koozie and have at least 2 quarts of water available within your reach from the stove.
Now with one hand slowly sip your first beer and begin combining the flour and oil with a wooden spoon or flat wooden spatula if you have one. Once you start stirring you must never stop...ever...until you're done.
The goal here is to bring your mixture to a dark brown just about the time you'll finish your second beer. This must be done slowly so don't guzzle, sip. If the mixture isn't turning at the right pace adjust the heat slightly. It should take 15 to 20 minutes to get to this point. Your first few times of making the roux you are going to think it is about to burn. It is. This is where the peanut oil comes in. The higher heat tolerance allows you to take it a little closer to burning without actually doing so.
At the moment you are convinced you have ruined your roux dump in at least a quart of water to cool it off quickly. This will cause a volcanic type reaction so be careful but don't stop stirring. Now add water to break up and thin the nice dark roux. Add any fucking thing you want now cuz with a good roux you can thrown whatever in and it will be good. Don't forget the okra.
One other point. Never use Okra and filet together as a thickener. One or the other. If you use both you'll never get the okra slime cooked out. If someone wants filet for it's flavor they can add it as a garnishment to their serving.

Yes, I was trained in a real coon ass kitchen!

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