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Re: slimy okra

I live in Bakersfield, California.  I grow okra every summer (Clemson
spineless).  OUr family cannot get enough of it.  My mother's family was
from Arkansas, and my husband's parents are from Oklahoma, so eating okra
all summer is a part of life.  I slice a big  bowl of okra and mix in
cormeal and a small amount of flour (beaten egg is optional).  Then you pour
in hot oiled cast iron skillet, brown like potatoes and cook until tender.
It is delicious.  It is also good in red stews, pickled (yum) or mixed in
with stewed tomatoes.  At the end of the growing season, I pick what's left
over for blanching and freezing.  The fried okra is not slimy at all.  The
plants grow 6-7 feet tall and have beautiful, hibiscus-like flowers.  This
summer when we toured the White House, one of the first-lady's china
patterns from the late 1800s was an okra pod and flower--a beautiful plate!!



At 02:16 PM 1/8/98 -0500, you wrote:
>At 11:09 AM 1/8/98 EST, you wrote:
>>Hey,
>>
>>In defense of Okra...It is slimy if boiled ..and I can't say I like it cooked
>>that way.
>>The way I cook mine and most folks growing up in the South do is deep fry or
>
>Hi, another good method is to simply saute whole okra in butter, with salt
>and pepper.  You can leave a shaving of the 'cap' on, removing jut the
>stem, and the sliminess doesn't develop, though in all honesty, you can
>feel it when you bite into it.
>
>Sheila
>Sheila Smith
>mikecook@pipeline.com
>Z 5/6
>
>
>
Jan Oldham, Office Assistant
Academic Senate Office
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