| Author | Message | ||
     Jaimec |
No okra discussions in the past couple of months! What's going on??  | ||
| Jumbo_petite |
I'm glad it's still frozen. I can't stand the sight of it cooking. | ||
| Whitetrashxb |
had some pickled over the holidays, it was delish! | ||
| Fast1075 |
YUMMMMMMM!!!! Think I will fry some up tonight  . | ||
| Jaimec |
Got a friend who actually thinks you can make gumbo WITHOUT okra! Can you imagine?? | ||
| Cityxslicker |
taco truck down the street has deep fried okra and jalapenos .... you can get them separate.... or together drizzelled in caso with a thick salsa..... The only way I can do it, is if I walk the 1.2 miles to get them, and walk the 1.2 miles back home ! mmmmmmmmm | ||
| Britchri10 |
OK Okra lovers. Go to your nearest Indian restaurant, go directly to your nearest Indian restaurant and order Brinjal Bhaji.(AKA: Ladies fingers) You won't be disappointed! I like them fried but the Bhaji is the best! Chris C | ||
| Jaimec |
Chris, I think you mean OKRA Bhaji. Brinjal Bhaji is made with EGGPLANT. | ||
| Slaughter |
Okra as FOOD? Are you NUTS? Ladyfingers? Heck YEAH - with permission and a proper introduction, many of us might nibble on a lady's fingers. (or did I mis-read again?) | ||
| Britchri10 |
(Excuse coming! I've been drinking. I could have sworn it was Brinjal Bhaji. Anyway, go to an Indian restaurant & order the Okra. It rocks. Jaimec: Thanks for the correction. I bow to your greater knowledge! Chris C | ||
| Jaimec |
Only reason I know is that I asked my friend who runs an Indian restaurant out here and he's the one who corrected me. Glad he did... I would've been bummed ordering what I thought was an okra dish and getting served eggplant instead... | ||
| Hughlysses |
The production name for the 2011 B2 was gonna be the Okra 5100. | ||
| Jaimec |
I know there were a few people wondering if Buell would ever release a model in "Okra Green." | ||
| Captcaz |
 | ||
| Jaimec |
LOVE IT!! | ||
| Ridenusa4l |
ive never had okra.... Jake | ||
| Dfishman |
If your ever in Mount Pleasant SC check out the "Okra Grill" lots of the good stuff in their food.MM Good! | ||
| Whisperstealth |
That Okra green, looks neon. Bitchin. | ||
| Captcaz |
The bike is Twoblocked's 12Ss he sold last year. Color is Dodge Viper Snakeskin Green Pearlcoat ... color changes from different angles to get lighter/darker. Looks even better in person.  | ||
| Jaimec |
Nah, I think "Okra green" sounds better. | ||
| Pammy |
"Okra green" is redundant. What other color would okra be? Neon okra would be more accurate.  | ||
| Jaimec |
I can't seem to find pickled okra in the supermarket. Where do you guys find it?? | ||
| 1313 |
I've never seen okra like this... From a jar of hard candies. Sure looks like okra candy to me:  Seemingly okra-less 70's style trivet:  Until you look a little closer:  Don't jump on me, the truth lies behind:  I believe I had okra once... 1313 | ||
| Billyo |
Ah, the good old days. Remember when stuff was made in Japan, not China?! | ||
| Boliver |
Born and raised in Tulsa,OK. My opinion is okra or as they say here "okree", is the Devil. I hate it!!!Turn away guys and don't look back.LOL  | ||
| Road_thing |
 Mr. Okra is your friend! rt | ||
| Jaimec |
   | ||
| Cityxslicker |
I got to introduce a ukrainian friend to okra, she was not impressed. 'if you ever serve me that again, I will tell all my girlfriends your real age' ouch. | ||
| Bikertrash05 |
Jaimec, Emeril apparently thinks you can make gumbo without okra. http://www.foodnetwork.com/recipes/emeril-lagasse/ chicken-and-smoked-sausage-gumbo-with-white-rice-r ecipe/index.html The word "gumbo" is derived from the Bantu word "kingumbo", which means “okra.” | ||
| Blake |
Emeril is peddling canned sauce in the supermarket these days. Darn good too!  Fried, pickled, in gumbo... okra is magnificent. Boiled? If you like to eat a bowl of snot, you'll enjoy. | ||
| 86129squids |
The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. While many people enjoy okra cooked this way, others prefer to minimise sliminess; keeping the pods intact and cooking quickly help to achieve this. To avoid sliminess, okra pods are often briefly stir-fried, or cooked with acidic ingredients such as citrus, tomatoes, or vinegar. A few drops of lemon juice will usually suffice. Alternatively the pods can be sliced thinly and cooked for a long time, so that the mucilage dissolves, as in gumbo. The cooked leaves can also be used as a powerful soup thickener.[citation needed] The immature pods may also be pickled. In Syria, Tunisia, Egypt, Greece, Iran, Iraq, Jordan, Lebanon, Turkey, and Yemen,[6] and other parts of the eastern Mediterranean, including Cyprus and Israel, okra is widely used in a thick stew made with vegetables and meat. It is one of the most popular vegetables among West Asians, North Indians and Pakistanis alike. In most of West Asia, okra is known as bamia or bamya. West Asian cuisine usually uses young okra pods and they are usually cooked whole. In India, the harvesting is done at a later stage, when the pods and seeds are larger. It is popular in India and Pakistan, where chopped pieces are stir fried with spices, pickled, salted or added to gravy-based preparations like Bhindi Ghosht or sambar. In western parts of India (Gujarat, Maharashtra), okra is often stir-fried with some sugar. Okra is also used in Kadhi. The ladies finger is used to make sambar (kodel ) in Udupi cuisine. In Singapore, okra is commonly a part of yong tau foo cuisine. As a part of the cuisine, it is stuffed with processed fish paste (Surimi) and boiled with a selection of vegetables and tofu. It is then served in a soup with noodles. Okra seed pod In Caribbean islands, okra is eaten as soup, often with fish. In Haiti it is cooked with rice and maize, and also used as a sauce for meat. It became a popular vegetable in Japanese cuisine toward the end of the 20th century, served with soy sauce and katsuobushi, or as tempura. Okra forms part of several regional "signature" dishes. Frango com quiabo (chicken with okra) is a Brazilian dish that is especially famous in the region of Minas Gerais. Gumbo, a hearty stew whose key ingredient is okra, is found throughout the Gulf Coast of the United States and in the South Carolina Lowcountry. Breaded, deep fried okra is eaten in the southern United States. Okra is also an ingredient expected in callaloo, a Caribbean dish and the national dish of Trinidad and Tobago. It is also a part of the national dish of Barbados coucou (turned cornmeal). Okra is also eaten in Nigeria, where draw soup is a popular dish, often eaten with garri or cassava. In Vietnam, okra is the important ingredient in the dish canh chua. Okra slices can also be added to ratatouille, combining very well with the other ingredients of this French popular dish.[7] Okra leaves may be cooked in a similar way to the greens of beets or dandelions.[8] The leaves are also eaten raw in salads.[citation needed] Okra seeds may be roasted and ground to form a caffeinate-free substitute for coffee.[4] When importation of coffee was disrupted by the American Civil War in 1861, the Austin State Gazette noted, "An acre of okra will produce seed enough to furnish a plantation of fifty negroes with coffee in every way equal to that imported from Rio."  9] Okra oil is a pressed seed oil, extracted from the seeds of the okra. The greenish-yellow edible oil has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid.[10] The oil content of the seed can be quite high at about 40%. Oil yields from okra crops are also high. At 794 kg/ha, the yield was exceeded only by that of sunflower oil in one trial.[11] Common Okra seed is reported to contain only 15% oil [12] [edit] Medicinal properties Unspecified parts of the plant reportedly possess diuretic properties.[13][14] [edit] See also * Abelmoschus caillei (West African okra) * Molokhiya, also called "bush okra" * Luffa, also called "Chinese okra" [edit] References | ||
| Bikertrash05 |
Normally I like to make my own sauce, but this stuff is awesome!  | ||
| Jaimec |
Okra is used as a thickening agent in gumbo, and lots of Indian dishes. A property of the "snot" you get when it's boiled. |
