What is the best way to cook Ockra (ladies fingers) so as to minimize the
slimy texture?

"john royce" > wrote in message
...
> What is the best way to cook Okra (ladies fingers) so as to minimize the
> slimy texture?
Nothing doing. Even battered and deep fried, you still have the slime. Ever
hear the comedian who said he ate so much okra as a child he couldn't keep
his socks up?

In article >,
"cybercat" > wrote:

> "john royce" > wrote in message
> ...
> > What is the best way to cook Okra (ladies fingers) so as to minimize the
> > slimy texture?
> Nothing doing. Even battered and deep fried, you still have the slime. Ever
> hear the comedian who said he ate so much okra as a child he couldn't keep
> his socks up?

My Creole friends tell me that they usually add tomatoes when they cook
okra because increasing acidity decreases slime. I haven't tried it yet.

D.M.

john royce said...

> What is the best way to cook Ockra (ladies fingers) so as to minimize the
> slimy texture?


When you google a successful method to minimize slime, get back to us.

Andy

Andy wrote:
> john royce said...
>
>> What is the best way to cook Ockra (ladies fingers) so as to minimize the
>> slimy texture?
>
>
> When you google a successful method to minimize slime, get back to us.
>
> Andy

I don't know what you guys are talking about. When I fry okra in the
skillet, or deep fry (been a long time since I've used that method), no
slime is left.

Bob

Bob Muncie said...

> Andy wrote:
>> john royce said...
>>
>>> What is the best way to cook Ockra (ladies fingers) so as to minimize
>>> the slimy texture?
>>
>>
>> When you google a successful method to minimize slime, get back to us.
>>
>> Andy
>
> I don't know what you guys are talking about. When I fry okra in the
> skillet, or deep fry (been a long time since I've used that method), no
> slime is left.
>
> Bob


I did a cursory search and Ockra isn't the same as okra.

Andy

Andy wrote:
> Bob Muncie said...
>
>> Andy wrote:
>>> john royce said...
>>>
>>>> What is the best way to cook Ockra (ladies fingers) so as to minimize
>>>> the slimy texture?
>>>
>>> When you google a successful method to minimize slime, get back to us.
>>>
>>> Andy
>> I don't know what you guys are talking about. When I fry okra in the
>> skillet, or deep fry (been a long time since I've used that method), no
>> slime is left.
>>
>> Bob
>
>
> I did a cursory search and Ockra isn't the same as okra.
>
> Andy

Hey there Andy...

I am on dial-up this morning as my cable modem guys are still working
out the issues they have from yesterday's high wind outage. So I did not
do a lot of research on "Ockra" as an item. I just assumed it was a typo
(like I make daily) when the phrase "lady fingers" was used
(http://en.wikipedia.org/wiki/Lady_finger).

Regards,

Bob

Bob Muncie said...

> Andy wrote:
>> Bob Muncie said...
>>
>>> Andy wrote:
>>>> john royce said...
>>>>
>>>>> What is the best way to cook Ockra (ladies fingers) so as to minimize
>>>>> the slimy texture?
>>>>
>>>> When you google a successful method to minimize slime, get back to us.
>>>>
>>>> Andy
>>> I don't know what you guys are talking about. When I fry okra in the
>>> skillet, or deep fry (been a long time since I've used that method), no
>>> slime is left.
>>>
>>> Bob
>>
>>
>> I did a cursory search and Ockra isn't the same as okra.
>>
>> Andy
>
> Hey there Andy...
>
> I am on dial-up this morning as my cable modem guys are still working
> out the issues they have from yesterday's high wind outage. So I did not
> do a lot of research on "Ockra" as an item. I just assumed it was a typo
> (like I make daily) when the phrase "lady fingers" was used
> (http://en.wikipedia.org/wiki/Lady_finger).
>
> Regards,
>
> Bob


Bob,

Yeah. It sounded like a typo to me, too!

How more anal/specific can I get? LOL!!!

Best,

Andy

> I did a cursory search and Ockra isn't the same as okra.
>
> Andy- Hide quoted text -
>
> - Show quoted text -

What a coincidence that okra and ockra would both be slimey. Mr.
Royce, which did you mean?

N.

On Oct 8, 7:31*am, Bob Muncie > wrote:
> Andy wrote:
> > john royce said...
>
> >> What is the best way to cook Ockra (ladies fingers) so as to minimize the
> >> slimy texture?
>
> > When you google a successful method to minimize slime, get back to us.
>
> > Andy
>
> I don't know what you guys are talking about. When I fry okra in the
> skillet, or deep fry (been a long time since I've used that method), no
> slime is left.
>
> Bob

The okra I mistakenly tried because a friend said I would love it deep
fried, was slimey on the inside, not the outside.

N.

Nancy2 wrote:
> On Oct 8, 7:31 am, Bob Muncie > wrote:
>> Andy wrote:
>>> john royce said...
>>>> What is the best way to cook Ockra (ladies fingers) so as to minimize the
>>>> slimy texture?
>>> When you google a successful method to minimize slime, get back to us.
>>> Andy
>> I don't know what you guys are talking about. When I fry okra in the
>> skillet, or deep fry (been a long time since I've used that method), no
>> slime is left.
>>
>> Bob
>
> The okra I mistakenly tried because a friend said I would love it deep
> fried, was slimey on the inside, not the outside.
>
> N.

Nancy - If I were to make it for you, you would not find it "slimy". I
know because the first time I had okra, it was *very* slimy, and left me
with an impression I'd never want to try it again.

But a good fry, or a dry style oven bake would likely change your mind.

It did change mine.

I love the flavor, hate the slime.

Bob

Bob Muncie said...

> Nancy2 wrote:
>> On Oct 8, 7:31 am, Bob Muncie > wrote:
>>> Andy wrote:
>>>> john royce said...
>>>>> What is the best way to cook Ockra (ladies fingers) so as to
>>>>> minimize the slimy texture?
>>>> When you google a successful method to minimize slime, get back to
>>>> us. Andy
>>> I don't know what you guys are talking about. When I fry okra in the
>>> skillet, or deep fry (been a long time since I've used that method),
>>> no slime is left.
>>>
>>> Bob
>>
>> The okra I mistakenly tried because a friend said I would love it deep
>> fried, was slimey on the inside, not the outside.
>>
>> N.
>
> Nancy - If I were to make it for you, you would not find it "slimy". I
> know because the first time I had okra, it was *very* slimy, and left me
> with an impression I'd never want to try it again.
>
> But a good fry, or a dry style oven bake would likely change your mind.
>
> It did change mine.
>
> I love the flavor, hate the slime.
>
> Bob


Bob,

Way back in time, <G> there was a Gumbo cook-along that I took part in.

Andy's Gumbo v1.0

I'd read up on a dozen and more recipes and got lots of negatives and
warnings about okra slime, so I used filé powder as the
finishing/thickening agent. Not 100% authentic gumbo but not slimy either.

I do wonder if I'd used okra as the called for ingredient, would I have
noticed slime in the finished dish? Probably not.

Best,

Andy

On Oct 8, 7:04*am, "john royce" > wrote:
> What is the best way to cook Ockra (ladies fingers) so as to minimize the
> slimy texture?

It's "okra."

There is no way to de-slime it. Throw it in the compost.

N.

Nancy2 wrote on Thu, 8 Oct 2009 07:58:37 -0700 (PDT):

> On Oct 8, 7:04 am, "john royce" > wrote:
>> What is the best way to cook Ockra (ladies fingers) so as to
>> minimize the slimy texture?

> It's "okra."

> There is no way to de-slime it. Throw it in the compost.

Yes there is! I like it thinly sliced and fried crisp served with some
Indian foods or as a component of a raita. The rather small okras that
you can buy in Indian stores are best.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Thu, 8 Oct 2009 07:58:37 -0700 (PDT), Nancy2
> wrote:

>On Oct 8, 7:04*am, "john royce" > wrote:
>> What is the best way to cook Ockra (ladies fingers) so as to minimize the
>> slimy texture?
>
>It's "okra."
>
>There is no way to de-slime it. Throw it in the compost.
>
>N.

Now, now. I can cook it so even you would like it.
--

modom

On Oct 8, 10:37*am, "modom (palindrome guy)" >
wrote:
> On Thu, 8 Oct 2009 07:58:37 -0700 (PDT), Nancy2
>
> > wrote:
> >On Oct 8, 7:04*am, "john royce" > wrote:
> >> What is the best way to cook Ockra (ladies fingers) so as to minimize the
> >> slimy texture?
>
> >It's "okra."
>
> >There is no way to de-slime it. *Throw it in the compost.
>
> >N.
>
> Now, now. I can cook it so even you would like it.
> --
>
> modom

I've been tempted before, and found out the person LIED. ;-) Never
again.

N.

Nancy2 > wrote:

> "modom (palindrome guy)" > wrote:
> >
> > Now, now. I can cook it so even you would like it.
>
> I've been tempted before, and found out the person LIED. ;-) Never
> again.

Are there any authentic Vietnamese restaurants within striking distance?
If so, go there and order canh chua, hot-n-sour soup. It has nothing to
do with the Chinese version and is closer to the Thai tom yam (but still
very different). A few okra pieces are usually there and if the soup is
correctly made you will find that they are crunchy, not slimy at all.

Victor

Victor Sack wrote:
> Nancy2 > wrote:
>
>> "modom (palindrome guy)" > wrote:
>>> Now, now. I can cook it so even you would like it.
>> I've been tempted before, and found out the person LIED. ;-) Never
>> again.
>
> Are there any authentic Vietnamese restaurants within striking distance?
> If so, go there and order canh chua, hot-n-sour soup. It has nothing to
> do with the Chinese version and is closer to the Thai tom yam (but still
> very different). A few okra pieces are usually there and if the soup is
> correctly made you will find that they are crunchy, not slimy at all.
>
> Victor

Victor - To be honest, with the hot & sour soup I make (with a swirled
in raw egg), you would not notice any sliminess in the okra, assuming
you added them.

The spicy will counter any texture you don't like :-)

Bob

"modom (palindrome guy)" > wrote in message
...
> On Thu, 8 Oct 2009 07:58:37 -0700 (PDT), Nancy2
> > wrote:
>
>>
>>There is no way to de-slime it. Throw it in the compost.
>>
>>N.
>
> Now, now. I can cook it so even you would like it.

No you can't. My Mom said that for many, many years. But it never
happened. The stench of it cooking makes me nauseous.

On Thu, 8 Oct 2009 19:47:44 -0400, "Jenny" > wrote:

>
>"modom (palindrome guy)" > wrote in message
.. .
>> On Thu, 8 Oct 2009 07:58:37 -0700 (PDT), Nancy2
>> > wrote:
>>
>>>
>>>There is no way to de-slime it. Throw it in the compost.
>>>
>>>N.
>>
>> Now, now. I can cook it so even you would like it.
>
>No you can't. My Mom said that for many, many years. But it never
>happened. The stench of it cooking makes me nauseous.
>
Well, it will almost surely never happen that I cook for you -- okra
or anything else. So there's not much chance we will ever settle this.
But I can make it very good, and there's no stench, just the aroma of
caramelizing plant sugars and hot soy sauce.

One thing I like about okra is that it takes hot Texas weather well,
producing in abundance after most other crops in the garden have faded
away.
--

modom

On Oct 8, 8:27*pm, "modom (palindrome guy)" >
wrote:
> On Thu, 8 Oct 2009 19:47:44 -0400, "Jenny" > wrote:
>
> >"modom (palindrome guy)" > wrote in message
> .. .
> >> On Thu, 8 Oct 2009 07:58:37 -0700 (PDT), Nancy2
> >> > wrote:
>
> >>>There is no way to de-slime it. *Throw it in the compost.
>
> >>>N.
>
> >> Now, now. I can cook it so even you would like it.
>
> >No you can't. *My Mom said that for many, many years. *But it never
> >happened. *The stench of it cooking makes me nauseous.
>
> Well, it will almost surely never happen that I cook for you -- okra
> or anything else. So there's not much chance we will ever settle this.
> But I can make it very good, and there's no stench, just the aroma of
> caramelizing plant sugars and hot soy sauce.
>
> One thing I like about okra is that it takes hot Texas weather well,
> producing in abundance after most other crops in the garden have faded
> away.
> --
>
> modom- Hide quoted text -
>
> - Show quoted text -

Have you noticed that the OP has never answered if he meant okra or
ockra?

N.

On Oct 8, 7:58*am, Nancy2 > wrote:
> On Oct 8, 7:04*am, "john royce" > wrote:
>
> > What is the best way to cook Ockra (ladies fingers) so as to minimize the
> > slimy texture?
>
> It's "okra."
>
> There is no way to de-slime it. *Throw it in the compost.
>
> N.

yuck...almost as bad as nopalitos; sold in jars here in socal and is
peeled cactus that is put into scrambled eggs. i guess it's an ethnic
thing. and you have to be raised eating it in your family. i never
could learn

critters & me in azusa, ca wrote:
> On Oct 8, 7:58 am, Nancy2 > wrote:
>> On Oct 8, 7:04 am, "john royce" > wrote:
>>
>>> What is the best way to cook Ockra (ladies fingers) so as to minimize the
>>> slimy texture?
>> It's "okra."
>>
>> There is no way to de-slime it. Throw it in the compost.
>>
>> N.
>
> yuck...almost as bad as nopalitos; sold in jars here in socal and is
> peeled cactus that is put into scrambled eggs. i guess it's an ethnic
> thing. and you have to be raised eating it in your family. i never
> could learn
>

I hope you haven't limited your future due to a non-appreciated offering.

Even if jarred, I assume they would lose their sliminess if fried at a
high enough temp, or for long enough. I think it is likely the same way
with cactus.

Please post back with some of your experimentation.

Bob

On Oct 8, 9:26*am, Bob Muncie > wrote:
> critters & me in azusa, ca wrote:
>
>
>
>
>
> > On Oct 8, 7:58 am, Nancy2 > wrote:
> >> On Oct 8, 7:04 am, "john royce" > wrote:
>
> >>> What is the best way to cook Ockra (ladies fingers) so as to minimize the
> >>> slimy texture?
> >> It's "okra."
>
> >> There is no way to de-slime it. *Throw it in the compost.
>
> >> N.
>
> > yuck...almost as bad as nopalitos; sold in jars here in socal and is
> > peeled cactus that is put into scrambled eggs. i guess it's an ethnic
> > thing. and you have to be raised eating it in your family. *i never
> > could learn
>
> I hope you haven't limited your future due to a non-appreciated offering.
>
> Even if jarred, I assume they would lose their sliminess if fried at a
> high enough temp, or for long enough. I think it is likely the same way
> with cactus.
>
> Please post back with some of your experimentation.
>
> Bob

i ate it 50 years ago, (at age 16) when married to the mexican
husband, and once was enough. now hot stuff in general
that is good; i'll eat any type of mexican food except nopalitos. i
love menudo (when it is made correctly with lots of tripas and pata, &
caldo (either chicken or beef).

critters & me in azusa, ca wrote:
> On Oct 8, 9:26 am, Bob Muncie > wrote:
>> critters & me in azusa, ca wrote:
>>
>>
>>
>>
>>
>>> On Oct 8, 7:58 am, Nancy2 > wrote:
>>>> On Oct 8, 7:04 am, "john royce" > wrote:
>>>>> What is the best way to cook Ockra (ladies fingers) so as to minimize the
>>>>> slimy texture?
>>>> It's "okra."
>>>> There is no way to de-slime it. Throw it in the compost.
>>>> N.
>>> yuck...almost as bad as nopalitos; sold in jars here in socal and is
>>> peeled cactus that is put into scrambled eggs. i guess it's an ethnic
>>> thing. and you have to be raised eating it in your family. i never
>>> could learn
>> I hope you haven't limited your future due to a non-appreciated offering.
>>
>> Even if jarred, I assume they would lose their sliminess if fried at a
>> high enough temp, or for long enough. I think it is likely the same way
>> with cactus.
>>
>> Please post back with some of your experimentation.
>>
>> Bob
>
> i ate it 50 years ago, (at age 16) when married to the mexican
> husband, and once was enough. now hot stuff in general
> that is good; i'll eat any type of mexican food except nopalitos. i
> love menudo (when it is made correctly with lots of tripas and pata, &
> caldo (either chicken or beef).
>

I think eating those brains likely put holes in yours.

Nothing wrong with Mexican cooking. I love it myself.

But what does that have to do with Okra, and cooking it in ways that are
not slimy?

Bob

critters & me in azusa, ca wrote:
> On Oct 8, 7:58 am, Nancy2 > wrote:
>> On Oct 8, 7:04 am, "john royce" > wrote:
>>
>>> What is the best way to cook Ockra (ladies fingers) so as to minimize the
>>> slimy texture?
>> It's "okra."
>>
>> There is no way to de-slime it. Throw it in the compost.
>>
>> N.
>
> yuck...almost as bad as nopalitos; sold in jars here in socal and is
> peeled cactus that is put into scrambled eggs. i guess it's an ethnic
> thing. and you have to be raised eating it in your family. i never
> could learn
>
I've been eating nopalitos my whole life, you need to rinse them really
good after removing from the jar. Then proceed with your recipe. I like
them in what I call a "Tex-Mex" tuna salad, make the salad as usual and
then chop up some well rinsed nopalitos and some black olives, add a bit
of chili powder to the mix and then eat. Works for me.

Harriet wrote:

> yuck...almost as bad as nopalitos; sold in jars here in socal and is
> peeled cactus that is put into scrambled eggs. i guess it's an ethnic
> thing. and you have to be raised eating it in your family. i never could
> learn

Traditionally, nopales are boiled, and yes, that does tend to give a slimy
texture, just like boiling okra.

However, I like to cut nopales into strips and grill them; you minimize the
slime that way and the flavor is a bit reminiscent of green beans with a
splash of lemon. Prepared that way, nopales make a nice addition to a salad,
tostadas, or tacos.

A few years ago I concocted what I called a "Santa Fe gumbo" which followed
the general formula for a chicken-sausage gumbo only using Southwestern
ingredients: The roux was made exactly as for a gumbo. The "trinity" was
modified by using poblano chiles in place of green bell peppers. I used a
spicy pork sausage in place of andouille, and the "gumbo" was thickened with
chopped cactus instead of filé powder or okra.

Bob

On Thu, 8 Oct 2009 13:04:37 +0100, "john royce"
> wrote:

>What is the best way to cook Ockra (ladies fingers) so as to minimize the
>slimy texture?
>

Lately, I've been splitting the pods in half longways, tossing with
olive oil and soy soyce, and roasting them in a 350F oven for about
half an hour till they get a little browned and begin to dry.
--

modom

On Thu, 08 Oct 2009 10:36:34 -0500, "modom (palindrome guy)"
> wrote:

>On Thu, 8 Oct 2009 13:04:37 +0100, "john royce"
> wrote:
>
>>What is the best way to cook Ockra (ladies fingers) so as to minimize the
>>slimy texture?
>>
>
>Lately, I've been splitting the pods in half longways, tossing with
>olive oil and soy soyce, and roasting them in a 350F oven for about
>half an hour till they get a little browned and begin to dry.

Erm... make that soy sauce.
--

modom

modom (palindrome guy) wrote:
> On Thu, 08 Oct 2009 10:36:34 -0500, "modom (palindrome guy)"
> > wrote:
>
>> On Thu, 8 Oct 2009 13:04:37 +0100, "john royce"
>> > wrote:
>>
>>> What is the best way to cook Ockra (ladies fingers) so as to minimize the
>>> slimy texture?
>>>
>> Lately, I've been splitting the pods in half longways, tossing with
>> olive oil and soy soyce, and roasting them in a 350F oven for about
>> half an hour till they get a little browned and begin to dry.
>
> Erm... make that soy sauce.

Modem -

Now that you mentioned it, I also use soy sauce on my okra, and it has
been received nicely by all. Next time at the grocery I will
specifically look for the okra ;-) It's soup season now, and I like that
veggie.

Bob

Thanks for the tip. I also was wondering how to make okra less slimy. Thanks again.

On Fri, 9 Oct 2009 05:05:08 +0100, cvining
> wrote:

>
>'modom (palindrome guy)[_3_ Wrote:
>> ;1387413']On Thu, 8 Oct 2009 13:04:37 +0100, "john royce"
>> lid wrote:
>> -
>> What is the best way to cook Ockra (ladies fingers) so as to minimize
>> the
>> slimy texture?
>> -
>>
>> Lately, I've been splitting the pods in half longways, tossing with
>> olive oil and soy soyce, and roasting them in a 350F oven for about
>> half an hour till they get a little browned and begin to dry.
>> --
>>
>> modom
>
>Thanks for the tip. I also was wondering how to make okra less slimy.
>Thanks again.

There's another way. Although for the life of me I can't understand
why people who eat oysters hate okra because of its texture, I accept
that some people despise this noble veggie.

Method:

Trim the stems, but leave the crowns. Peel the tough outer layer
off the crowns, leaving a cone-shaped cap on the pod. Use your
fave veggie-peeler. Soak in lemon juice for a while, maybe an hour.
Rinse (or not) and either grill on iron or in a convection oven to
the point where the ribs start turning brown. Serve as is or
incorporate into your favorite gumbo (whole) or tagine. I love
it stewed with lamb shoulder and Moroccan preserved lemon.

HTH,

Alex

On Fri, 09 Oct 2009 15:37:40 -0500, Chemiker
> wrote:

>On Fri, 9 Oct 2009 05:05:08 +0100, cvining
> wrote:
>
>>
>>'modom (palindrome guy)[_3_ Wrote:
>>> ;1387413']On Thu, 8 Oct 2009 13:04:37 +0100, "john royce"
>>> lid wrote:
>>> -
>>> What is the best way to cook Ockra (ladies fingers) so as to minimize
>>> the
>>> slimy texture?
>>> -
>>>
>>> Lately, I've been splitting the pods in half longways, tossing with
>>> olive oil and soy soyce, and roasting them in a 350F oven for about
>>> half an hour till they get a little browned and begin to dry.
>>> --
>>>
>>> modom
>>
>>Thanks for the tip. I also was wondering how to make okra less slimy.
>>Thanks again.
>
>There's another way. Although for the life of me I can't understand
>why people who eat oysters hate okra because of its texture, I accept
>that some people despise this noble veggie.
>
>Method:
>
>Trim the stems, but leave the crowns. Peel the tough outer layer
>off the crowns, leaving a cone-shaped cap on the pod. Use your
>fave veggie-peeler. Soak in lemon juice for a while, maybe an hour.
>Rinse (or not) and either grill on iron or in a convection oven to
>the point where the ribs start turning brown. Serve as is or
>incorporate into your favorite gumbo (whole) or tagine. I love
>it stewed with lamb shoulder and Moroccan preserved lemon.
>
>HTH,
>
>Alex

Yup. That would work very well.

The South Asian students participating in the community garden here
grew lots of "lady fingers" this summer. I'll have to get their ideas
sometime.
--

modom

On Oct 8, 8:04*am, "john royce" > wrote:
> What is the best way to cook Ockra (ladies fingers) so as to minimize the
> slimy texture?

Not sure. A resto here offers battered and deep fried okra as a side
and it's still a bit slimy.

I keep a bag in the freezer and add to gumbo - but that's about the
only way I use it.

Kalmia wrote:
> Not sure. A resto here offers battered and deep fried okra as a side
> and it's still a bit slimy.
>
> I keep a bag in the freezer and add to gumbo - but that's about the
> only way I use it.
>


So far, I have never had fried okra that was slimy, maybe I have been
lucky. The last time I fried okra, I cooked the okra in bacon fat for
about 10 minutes, then I added fresh bread crumbs and cooked it until
the bread crumbs turned brown. I added sliced green onions when it was
almost done, it tasted pretty good. I also like it boiled, baked and in
soup. It tastes good in gumbo, but it thickens vegetable soup as well.


Becca

"Becca" > wrote in message
...
> Kalmia wrote:
>> Not sure. A resto here offers battered and deep fried okra as a side
>> and it's still a bit slimy.
>>
>> I keep a bag in the freezer and add to gumbo - but that's about the
>> only way I use it.
>>
>
>
> So far, I have never had fried okra that was slimy, maybe I have been
> lucky. The last time I fried okra, I cooked the okra in bacon fat for
> about 10 minutes, then I added fresh bread crumbs and cooked it until the
> bread crumbs turned brown. I added sliced green onions when it was almost
> done, it tasted pretty good. I also like it boiled, baked and in soup.
> It tastes good in gumbo, but it thickens vegetable soup as well.
>
I want to eat at your house!

cybercat wrote:
>> So far, I have never had fried okra that was slimy, maybe I have been
>> lucky. The last time I fried okra, I cooked the okra in bacon fat for
>> about 10 minutes, then I added fresh bread crumbs and cooked it until the
>> bread crumbs turned brown. I added sliced green onions when it was almost
>> done, it tasted pretty good. I also like it boiled, baked and in soup.
>> It tastes good in gumbo, but it thickens vegetable soup as well.
>>
>>
> I want to eat at your house!

You are certainly welcome. :-) Sorry it took so long to respond, I had
a house full of company for a couple of days so it has been hit and
miss. I have 1100 messages in this group and I am going to delete them,
I hope I am not missing anything good.


Becca

"john royce" > wrote in message
...
> What is the best way to cook Ockra (ladies fingers) so as to minimize the
> slimy texture?
>
Best recipe for okra?

Do a google search for Alan Zelt's "lutefisk" recipe, and just substitute
okra for the lutefisk.

HTH