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Slaughter
| Posted on Friday, July 06, 2007 - 01:38 pm: |
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Just couldn't resist starting a 6th thread on the same subject. For me, it's going to be the Buell OKRA. Color selection is limited however. I might even start yet another thread in wich we can speculate some more! 2 weeks to Laguna Seca and it looks like a long, hot ride up the backroads this year! |
Barker
| Posted on Friday, July 06, 2007 - 01:56 pm: |
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Oh crap, you hit the nail on the head! The elves accidently updated the clothing section on buell.com and I found this!
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Swordsman
| Posted on Friday, July 06, 2007 - 01:56 pm: |
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DAMMIT! Will someone PLEEZE explain this stupid okra thing?!?! I missed the 1st joke, and I'm growing tired of the befuddlement! ~SM |
Cityxslicker
| Posted on Friday, July 06, 2007 - 02:25 pm: |
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All references to the Hairy Beast from the East are not supported or implied by the management, Badweb maintains no endorsement for said vegetable, any relation to green sliced and deep fried item is purely coincidental. |
Swordsman
| Posted on Friday, July 06, 2007 - 02:34 pm: |
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LOL! You're not helping!!!!!!!! ~SM |
Xbrad9r
| Posted on Friday, July 06, 2007 - 04:40 pm: |
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isn't she that African American lady with the talk show that makes all the money and got Dr. Phil started out? |
Ducxl
| Posted on Friday, July 06, 2007 - 04:48 pm: |
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FUNNY Brad!!! But REALLY now i want to know. Just WHAT is Okra and what kind of taste does it have? What's the usual preparation? It looks like a cross between grass and bell pepper.Will someone please enlighten me? |
Barker
| Posted on Friday, July 06, 2007 - 04:48 pm: |
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she also has 6 toes!
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Blake
| Posted on Friday, July 06, 2007 - 04:54 pm: |
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Explain the okra joke? You might ask DaveS to do that. Something about him being staunchly, unwaveringly averse to the wonderful little southern vegetable, especially if it turns up on his fork.
Not my artwork. |
Xbrad9r
| Posted on Friday, July 06, 2007 - 04:55 pm: |
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duc and sword do a "search" and type in the word okra it is a monumental listing...but it looks like it all started with Daves (formerly of Appleton Buell, and the Badwebber's best friend in time of need) and his dislike of the stuff from what i have read so far... anyone else? Daves ? |
Barker
| Posted on Friday, July 06, 2007 - 04:55 pm: |
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Abelmoschus esculentus, Okara, is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. The fruits are harvested when immature and eaten as a vegetable. In Iran, Egypt, Lebanon, Israel, Jordan, Iraq, Greece, Turkey and other parts of the eastern Mediterranean, okra is widely used in a thick stew made with vegetables and meat. In Indian cooking, it is sauteed or added to gravy-based preparations and is very popular in South India. It became a popular vegetable in Japanese cuisine towards the end of the 20th century, served with soy sauce and katsuobushi or as tempura. It is used as a thickening agent in Charleston gumbo. Breaded, deep fried okra is served in the southern United States. The immature pods may also be pickled. Okra leaves may be cooked in a similar manner as the greens of beets or dandelions.The leaves are also eaten raw in salads. Okra seeds may be roasted and ground to form a non-caffeinated substitute for coffee. As imports were 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." 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. The word "gumbo" is based on the Central Bantu word for okra, "kigombo", via the Caribbean Spanish "guingambó" or "qimbombó". It is also an expected ingredient in callaloo, a Caribbean dish and the national dish of Trinidad & Tobago. 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. The oil content of the seed is 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. Unspecified parts of the plant reportedly possess diuretic properties. I like it sliced into little bit-sized pieces, dipped in a cornmeal batter and deep fried.
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Xbrad9r
| Posted on Friday, July 06, 2007 - 04:58 pm: |
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it is available breaded and deep fried at a Cracker Barrel restaurant near you...i used to work there, it actually is not to bad IMHO next time you stop ask them if you can have a small sample of it... |
Xbrad9r
| Posted on Friday, July 06, 2007 - 05:01 pm: |
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read the following with your best Asian accent anyone here from Okrahoma? sorry...it made me laugh...ok?
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Barker
| Posted on Friday, July 06, 2007 - 05:03 pm: |
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Here is where I first heard about badweb/okra. http://www.badweatherbikers.com/buell/messages/406 2/228185.html If you google "buell okra" you get 1,950 results! |
Barker
| Posted on Friday, July 06, 2007 - 05:05 pm: |
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Okrahoma! LOL Its a veggie state like,,, Arkan-slaw (Message edited by barker on July 06, 2007) |
Ducxl
| Posted on Friday, July 06, 2007 - 05:07 pm: |
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Thanks for the info.I'll be on the lookout for it.Now i need to find a "Cracker Barrel". |
Rocksham
| Posted on Friday, July 06, 2007 - 05:19 pm: |
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In Miss-ery we don't keep crackers in barrels, we keep them in the boxes they come in. We thought everyone did? |
Ducxl
| Posted on Friday, July 06, 2007 - 05:25 pm: |
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"Cracker Barrel" is mostly a southern restaurant we don't have 'round here.Just like all of those goofy "Waffle Houses" you guys have.What's up with that? New Buell...Xb13rr |
Barker
| Posted on Friday, July 06, 2007 - 05:29 pm: |
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Ducxl, 825 Centre of New England Blvd. Coventry, RI (401) 827-8015 or 1048 South St, Wrentham, MA (508) 384-0477 How close are those to ya? http://www.crackerbarrel.com/ (Message edited by barker on July 06, 2007) |
Slaughter
| Posted on Friday, July 06, 2007 - 05:37 pm: |
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Anybody know of Buell's work into synthetic deep frying oil? Does it do any better than corn oil? Peanut oil? |
Barker
| Posted on Friday, July 06, 2007 - 05:41 pm: |
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Syn veggie oil. olestra3 will replace syn3 Olean is rumored to be the vendor for HD works just like syn3, but it gives you the runs. |
Samiam
| Posted on Friday, July 06, 2007 - 05:41 pm: |
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Okra oil! |
Ducxl
| Posted on Friday, July 06, 2007 - 06:35 pm: |
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Thanks Barker,i'll report back after i try it.I'm close to those you listed. tonight though it's Spaghetti/w white clam sauce.She makes it real well considering she's a swamp Yankee Xbrr...MMMMMMmmmmmmmmmmmmmmmmm |
Sarodude
| Posted on Friday, July 06, 2007 - 06:59 pm: |
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Steve- Synthetic fry oil is nothing new. It's been around for quite some time and is a proven technology. It produces some truly dramatic results when deep frying - most of the time. Unfortunately, synth used with okra isn't a good idea. The synth is too slippery causing the okra to slide instead of roll and you'll get flat spots on your okra. Of course, the Okra Growers of America have recently developed a synthetic fry oil specifically for use with okra. This will prevent previously observed problems from cropping up when frying okra. -Saro |
Tank_bueller
| Posted on Friday, July 06, 2007 - 07:10 pm: |
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I've been bored today. I should have just gone for a ride. Did some searching, and this looks to be the beginning of the whole "okra infestation".(or it's the earliest instance I could find) DaveS really doesn't like okra. http://www.badweatherbikers.com/cgibin/discus/show .cgi?tpc=37&post=401333#POST401333 |
Hexangler
| Posted on Friday, July 06, 2007 - 07:55 pm: |
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I couldn't keep silent no mo. My bike's up on the lift, I've been thinking... I have some ideas about heat shields for the inner frame members. Also want to move the battery to the pillion area to open up a shoot for the hot air to vent past the seat. It was 108f yesterday, I rode the sporty. Come to think about it the flyrod design does look a lot like O K R A!
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Samiam
| Posted on Friday, July 06, 2007 - 08:28 pm: |
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Your flyrod is a hexagon. The okra is a pentagon. Close, though. But then close only counts in horseshoes and hand grenades... Sam |
Slaughter
| Posted on Friday, July 06, 2007 - 08:49 pm: |
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Ever try casting off an Okra? Attracts flies, sure but flyCASTING?? Stick with classic bamboo. |
Toona
| Posted on Friday, July 06, 2007 - 08:50 pm: |
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But then close only counts in horseshoes and hand grenades... and atomic bombs.... |
Cityxslicker
| Posted on Friday, July 06, 2007 - 09:58 pm: |
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Say, there should be a new XB dash face plate that has okra as a background... I think we know somebody that could fix that up. I would buy one just to have it ;) |
07xb12scg
| Posted on Friday, July 06, 2007 - 11:16 pm: |
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I've never seen an okra let alone eat one. This photo doesn't do anything to entice me. |
Johntman
| Posted on Friday, July 06, 2007 - 11:50 pm: |
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All I have to say is if you do decide to eat the okra, be close to a bathroom the next day. P.S. don't mix okra and the buell-aid. It could be a deadly combination. |
Hughlysses
| Posted on Saturday, July 07, 2007 - 08:08 am: |
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Come on down to SC in September for all the okra you've ever wanted: http://www.irmookrastrut.com/
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