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Gumbo
Gumbo
Forgive me if I've asked before; forgive me if it's been discussed
recently: What makes gumbo be gumbo? The okra? The rice in the bowl
first? The addition of hot sauce at the table? The preparation of the
roux? Or is gumbo *only* the cajun name for a soup that uses leftover
game or poultry?
I made another potful last night and I'm not looking for a recipe‹ I
have a couple in my files that provide guidance; I am interested in
conversation about what makes it gumbo.
What are your thoughts?
--
-Barb, Mother Superior, HOSSSPoJ
http :// web.me,com /barbschaller
Gumbo, 3-11-2010
Forgive me if I've asked before; forgive me if it's been discussed
recently: What makes gumbo be gumbo? The okra? The rice in the bowl
first? The addition of hot sauce at the table? The preparation of the
roux? Or is gumbo *only* the cajun name for a soup that uses leftover
game or poultry?
I made another potful last night and I'm not looking for a recipe‹ I
have a couple in my files that provide guidance; I am interested in
conversation about what makes it gumbo.
What are your thoughts?
--
-Barb, Mother Superior, HOSSSPoJ
http :// web.me,com /barbschaller
Gumbo, 3-11-2010
Re: Gumbo
"Melba's Jammin'" <barbschaller@earthlink,net > wrote in message
news:barbschaller-BF2748.13510211032010@news-2.mpls.iphouse,net ...
> Forgive me if I've asked before; forgive me if it's been discussed
> recently: What makes gumbo be gumbo? The okra? The rice in the bowl
> first? The addition of hot sauce at the table? The preparation of the
> roux? Or is gumbo *only* the cajun name for a soup that uses leftover
> game or poultry?
>
> I made another potful last night and I'm not looking for a recipe< I
> have a couple in my files that provide guidance; I am interested in
> conversation about what makes it gumbo.
>
> What are your thoughts?
> --
> -Barb, Mother Superior, HOSSSPoJ
> http :// web.me,com /barbschaller
> Gumbo, 3-11-2010
Hmmm I don't know for sure - maybe the roux & okra.
Dimitri
gumbo
[GUHM-boh]
This CREOLE specialty is a mainstay of New Orleans cuisine. It's a thick,
stewlike dish that can have any of many ingredients, including vegetables
such as okra, tomatoes and onions, and one or several meats or shellfish
such as chicken, sausage, ham, shrimp, crab or oysters. The one thing all
good gumbos begin with is a dark ROUX, which adds an unmistakable,
incomparably rich flavor. Okra serves to thicken the mixture, as does FILÉ
POWDER, which must be stirred in just before serving after the pot's off the
fire. The famous gumbo z'herbes ("with herbs") was once traditionally
served on Good Friday and contains at least seven greens (for good luck)
such as spinach, mustard greens, collard greens and so on. The name gumbo is
a derivation of the African word for "okra."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
"Melba's Jammin'" <barbschaller@earthlink,net > wrote in message
news:barbschaller-BF2748.13510211032010@news-2.mpls.iphouse,net ...
> Forgive me if I've asked before; forgive me if it's been discussed
> recently: What makes gumbo be gumbo? The okra? The rice in the bowl
> first? The addition of hot sauce at the table? The preparation of the
> roux? Or is gumbo *only* the cajun name for a soup that uses leftover
> game or poultry?
>
> I made another potful last night and I'm not looking for a recipe< I
> have a couple in my files that provide guidance; I am interested in
> conversation about what makes it gumbo.
>
> What are your thoughts?
> --
> -Barb, Mother Superior, HOSSSPoJ
> http :// web.me,com /barbschaller
> Gumbo, 3-11-2010
Hmmm I don't know for sure - maybe the roux & okra.
Dimitri
gumbo
[GUHM-boh]
This CREOLE specialty is a mainstay of New Orleans cuisine. It's a thick,
stewlike dish that can have any of many ingredients, including vegetables
such as okra, tomatoes and onions, and one or several meats or shellfish
such as chicken, sausage, ham, shrimp, crab or oysters. The one thing all
good gumbos begin with is a dark ROUX, which adds an unmistakable,
incomparably rich flavor. Okra serves to thicken the mixture, as does FILÉ
POWDER, which must be stirred in just before serving after the pot's off the
fire. The famous gumbo z'herbes ("with herbs") was once traditionally
served on Good Friday and contains at least seven greens (for good luck)
such as spinach, mustard greens, collard greens and so on. The name gumbo is
a derivation of the African word for "okra."
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
Re: Gumbo
Reading from news:rec.food.cooking,
"Dimitri" <Dimitri_C@prodigy,net > posted:
> gumbo
> [GUHM-boh]
> This CREOLE specialty is a mainstay of New Orleans cuisine. It's a thick,
> stewlike dish that can have any of many ingredients, including vegetables
> such as okra, tomatoes and onions, and one or several meats or shellfish
> such as chicken, sausage, ham, shrimp, crab or oysters. The one thing all
> good gumbos begin with is a dark ROUX, which adds an unmistakable,
> incomparably rich flavor. Okra serves to thicken the mixture
Okra serves to turn your bowl of gumbo into a bowl of soup made with a
semen base stock.
Damaeus
Reading from news:rec.food.cooking,
"Dimitri" <Dimitri_C@prodigy,net > posted:
> gumbo
> [GUHM-boh]
> This CREOLE specialty is a mainstay of New Orleans cuisine. It's a thick,
> stewlike dish that can have any of many ingredients, including vegetables
> such as okra, tomatoes and onions, and one or several meats or shellfish
> such as chicken, sausage, ham, shrimp, crab or oysters. The one thing all
> good gumbos begin with is a dark ROUX, which adds an unmistakable,
> incomparably rich flavor. Okra serves to thicken the mixture
Okra serves to turn your bowl of gumbo into a bowl of soup made with a
semen base stock.
Damaeus
Re: Gumbo
On Thu, 11 Mar 2010 13:51:02 -0600, Melba's Jammin'
<barbschaller@earthlink,net > wrote:
>Forgive me if I've asked before; forgive me if it's been discussed
>recently: What makes gumbo be gumbo? The okra? The rice in the bowl
>first? The addition of hot sauce at the table? The preparation of the
>roux? Or is gumbo *only* the cajun name for a soup that uses leftover
>game or poultry?
>
>I made another potful last night and I'm not looking for a recipe‹ I
>have a couple in my files that provide guidance; I am interested in
>conversation about what makes it gumbo.
Without filé powder it's not gumbo.
filé powder
[FEE-lay, fih-LAY]
Choctaw Indians from the Louisiana bayou country are said to have been
the first users of this seasoning made from the ground, dried leaves
of the sassafras tree. It's since become an integral part of CREOLE
COOKING and is used to thicken and flavor GUMBOS and other Creole
dishes. Filé has a woodsy flavor reminiscent of root beer. It must be
stirred into a dish after it's removed from the heat because undue
cooking makes filé tough and stringy. Filé powder is available in the
spice or gourmet section of most large supermarkets. As with all
spices, it should be stored in a cool, dark place for no more than 6
months.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst
On Thu, 11 Mar 2010 13:51:02 -0600, Melba's Jammin'
<barbschaller@earthlink,net > wrote:
>Forgive me if I've asked before; forgive me if it's been discussed
>recently: What makes gumbo be gumbo? The okra? The rice in the bowl
>first? The addition of hot sauce at the table? The preparation of the
>roux? Or is gumbo *only* the cajun name for a soup that uses leftover
>game or poultry?
>
>I made another potful last night and I'm not looking for a recipe‹ I
>have a couple in my files that provide guidance; I am interested in
>conversation about what makes it gumbo.
Without filé powder it's not gumbo.
filé powder
[FEE-lay, fih-LAY]
Choctaw Indians from the Louisiana bayou country are said to have been
the first users of this seasoning made from the ground, dried leaves
of the sassafras tree. It's since become an integral part of CREOLE
COOKING and is used to thicken and flavor GUMBOS and other Creole
dishes. Filé has a woodsy flavor reminiscent of root beer. It must be
stirred into a dish after it's removed from the heat because undue
cooking makes filé tough and stringy. Filé powder is available in the
spice or gourmet section of most large supermarkets. As with all
spices, it should be stored in a cool, dark place for no more than 6
months.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst
Re: Gumbo
Reading from news:rec.food.cooking,
brooklyn1 <gravesend10@verizon,net > posted:
> fil+AOk- powder
> [FEE-lay, fih-LAY]
> Choctaw Indians from the Louisiana bayou country are said to have been
> the first users of this seasoning made from the ground, dried leaves
> of the sassafras tree. It's since become an integral part of CREOLE
> COOKING and is used to thicken and flavor GUMBOS and other Creole
> dishes. Fil+AOk- has a woodsy flavor reminiscent of root beer. It must be
> stirred into a dish after it's removed from the heat because undue
> cooking makes fil+AOk- tough and stringy.
Oh, is that what makes gumbo's liquid part like semen? I always assumed
it was the sliminess of the okra that's been put in it. Take fried okra.
I can only stand to eat fried okra for the first five or ten minutes it's
been out of the hot oil. After that, eating it makes me feel like I'm
eating slime nuggets. I assumed from that, that the okra is what was
causing gumbo to become slimy.
Damaeus
Reading from news:rec.food.cooking,
brooklyn1 <gravesend10@verizon,net > posted:
> fil+AOk- powder
> [FEE-lay, fih-LAY]
> Choctaw Indians from the Louisiana bayou country are said to have been
> the first users of this seasoning made from the ground, dried leaves
> of the sassafras tree. It's since become an integral part of CREOLE
> COOKING and is used to thicken and flavor GUMBOS and other Creole
> dishes. Fil+AOk- has a woodsy flavor reminiscent of root beer. It must be
> stirred into a dish after it's removed from the heat because undue
> cooking makes fil+AOk- tough and stringy.
Oh, is that what makes gumbo's liquid part like semen? I always assumed
it was the sliminess of the okra that's been put in it. Take fried okra.
I can only stand to eat fried okra for the first five or ten minutes it's
been out of the hot oil. After that, eating it makes me feel like I'm
eating slime nuggets. I assumed from that, that the okra is what was
causing gumbo to become slimy.
Damaeus
Re: Gumbo
In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9he5@4ax,com >,
Damaeus <no-mail@damaeus.yahoo.invalid> wrote:
> I assumed from that, that the okra is what was
> causing gumbo to become slimy.
>
> Damaeus
Yes, it is. If you don't want the "slime" to leak from Okra, cook them
whole. Don't slice them. I generally do cook them whole and it makes
all the difference in the world. The never get slimy. :-)
I love Okra blanched or steamed.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: < http :// picasaweb.google,com /OMPOmelet>
recfoodrecipes@yahoogroups,com
Subscribe: recfoodrecipes-subscribe@yahoogroups,com
In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9he5@4ax,com >,
Damaeus <no-mail@damaeus.yahoo.invalid> wrote:
> I assumed from that, that the okra is what was
> causing gumbo to become slimy.
>
> Damaeus
Yes, it is. If you don't want the "slime" to leak from Okra, cook them
whole. Don't slice them. I generally do cook them whole and it makes
all the difference in the world. The never get slimy. :-)
I love Okra blanched or steamed.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: < http :// picasaweb.google,com /OMPOmelet>
recfoodrecipes@yahoogroups,com
Subscribe: recfoodrecipes-subscribe@yahoogroups,com
Re: Gumbo
Omelet wrote:
> In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9he5@4ax,com >,
> Damaeus <no-mail@damaeus.yahoo.invalid> wrote:
>
>> I assumed from that, that the okra is what was
>> causing gumbo to become slimy.
>>
>> Damaeus
>
> Yes, it is. If you don't want the "slime" to leak from Okra, cook them
> whole. Don't slice them. I generally do cook them whole and it makes
> all the difference in the world. The never get slimy. :-)
>
> I love Okra blanched or steamed.
I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
all the time. I've never had a gumbo get slimy. The only slimy okra I've
ever seen is when it is stewed with tomatoes or just stewed by itself,
none of which I do.
Omelet wrote:
> In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9he5@4ax,com >,
> Damaeus <no-mail@damaeus.yahoo.invalid> wrote:
>
>> I assumed from that, that the okra is what was
>> causing gumbo to become slimy.
>>
>> Damaeus
>
> Yes, it is. If you don't want the "slime" to leak from Okra, cook them
> whole. Don't slice them. I generally do cook them whole and it makes
> all the difference in the world. The never get slimy. :-)
>
> I love Okra blanched or steamed.
I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
all the time. I've never had a gumbo get slimy. The only slimy okra I've
ever seen is when it is stewed with tomatoes or just stewed by itself,
none of which I do.
Re: Gumbo
In article <OISdncZfc79I2QfWnZ2dnUVZ_jAAAAAA@giganews,com >,
George Shirley <gshirl@bellsouth,net > wrote:
> Omelet wrote:
> > In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9he5@4ax,com >,
> > Damaeus <no-mail@damaeus.yahoo.invalid> wrote:
> >
> >> I assumed from that, that the okra is what was
> >> causing gumbo to become slimy.
> >>
> >> Damaeus
> >
> > Yes, it is. If you don't want the "slime" to leak from Okra, cook them
> > whole. Don't slice them. I generally do cook them whole and it makes
> > all the difference in the world. The never get slimy. :-)
> >
> > I love Okra blanched or steamed.
>
> I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
> all the time. I've never had a gumbo get slimy. The only slimy okra I've
> ever seen is when it is stewed with tomatoes or just stewed by itself,
> none of which I do.
I'm seriously considering trying to grow some this year. It does well
in this climate and this way, I can harvest them SMALL.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: < http :// picasaweb.google,com /OMPOmelet>
recfoodrecipes@yahoogroups,com
Subscribe: recfoodrecipes-subscribe@yahoogroups,com
In article <OISdncZfc79I2QfWnZ2dnUVZ_jAAAAAA@giganews,com >,
George Shirley <gshirl@bellsouth,net > wrote:
> Omelet wrote:
> > In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9he5@4ax,com >,
> > Damaeus <no-mail@damaeus.yahoo.invalid> wrote:
> >
> >> I assumed from that, that the okra is what was
> >> causing gumbo to become slimy.
> >>
> >> Damaeus
> >
> > Yes, it is. If you don't want the "slime" to leak from Okra, cook them
> > whole. Don't slice them. I generally do cook them whole and it makes
> > all the difference in the world. The never get slimy. :-)
> >
> > I love Okra blanched or steamed.
>
> I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
> all the time. I've never had a gumbo get slimy. The only slimy okra I've
> ever seen is when it is stewed with tomatoes or just stewed by itself,
> none of which I do.
I'm seriously considering trying to grow some this year. It does well
in this climate and this way, I can harvest them SMALL.
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: < http :// picasaweb.google,com /OMPOmelet>
recfoodrecipes@yahoogroups,com
Subscribe: recfoodrecipes-subscribe@yahoogroups,com
Re: Gumbo
On Mar 12, 6:58 am, Omelet <ompome...@gmail,com > wrote:
> In article <OISdncZfc79I2QfWnZ2dnUVZ jAAA...@giganews,com >,
> George Shirley <gsh...@bellsouth,net > wrote:
>
>
>
> > Omelet wrote:
> > > In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9...@4ax,com >,
> > > Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
>
> > >> I assumed from that, that the okra is what was
> > >> causing gumbo to become slimy.
>
> > >> Damaeus
>
> > > Yes, it is. If you don't want the "slime" to leak from Okra, cook them
> > > whole. Don't slice them. I generally do cook them whole and it makes
> > > all the difference in the world. The never get slimy. :-)
>
> > > I love Okra blanched or steamed.
>
> > I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
> > all the time. I've never had a gumbo get slimy. The only slimy okra I've
> > ever seen is when it is stewed with tomatoes or just stewed by itself,
> > none of which I do.
>
> I'm seriously considering trying to grow some this year. It does well
> in this climate and this way, I can harvest them SMALL.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down."
> --Steve Rothstein
>
> Web Albums: < http :// picasaweb.google,com /OMPOmelet>
> recfoodreci...@yahoogroups,com
> Subscribe: recfoodrecipes-subscr...@yahoogroups,com
One of the ways I love Okra is to tempura batter the mid sized pods
and quick deep fry them. Eat them
like french fries with some remoulade sauce for dipping.......yum
yum....
On Mar 12, 6:58 am, Omelet <ompome...@gmail,com > wrote:
> In article <OISdncZfc79I2QfWnZ2dnUVZ jAAA...@giganews,com >,
> George Shirley <gsh...@bellsouth,net > wrote:
>
>
>
> > Omelet wrote:
> > > In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9...@4ax,com >,
> > > Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
>
> > >> I assumed from that, that the okra is what was
> > >> causing gumbo to become slimy.
>
> > >> Damaeus
>
> > > Yes, it is. If you don't want the "slime" to leak from Okra, cook them
> > > whole. Don't slice them. I generally do cook them whole and it makes
> > > all the difference in the world. The never get slimy. :-)
>
> > > I love Okra blanched or steamed.
>
> > I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
> > all the time. I've never had a gumbo get slimy. The only slimy okra I've
> > ever seen is when it is stewed with tomatoes or just stewed by itself,
> > none of which I do.
>
> I'm seriously considering trying to grow some this year. It does well
> in this climate and this way, I can harvest them SMALL.
> --
> Peace! Om
>
> "Human nature seems to be to control other people until they put their foot down."
> --Steve Rothstein
>
> Web Albums: < http :// picasaweb.google,com /OMPOmelet>
> recfoodreci...@yahoogroups,com
> Subscribe: recfoodrecipes-subscr...@yahoogroups,com
One of the ways I love Okra is to tempura batter the mid sized pods
and quick deep fry them. Eat them
like french fries with some remoulade sauce for dipping.......yum
yum....
Re: Gumbo
ImStillMags wrote:
> On Mar 12, 6:58 am, Omelet <ompome...@gmail,com > wrote:
>> In article <OISdncZfc79I2QfWnZ2dnUVZ jAAA...@giganews,com >,
>> George Shirley <gsh...@bellsouth,net > wrote:
>>
>>
>>
>>> Omelet wrote:
>>>> In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9...@4ax,com >,
>>>> Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
>>>>> I assumed from that, that the okra is what was
>>>>> causing gumbo to become slimy.
>>>>> Damaeus
>>>> Yes, it is. If you don't want the "slime" to leak from Okra, cook them
>>>> whole. Don't slice them. I generally do cook them whole and it makes
>>>> all the difference in the world. The never get slimy. :-)
>>>> I love Okra blanched or steamed.
>>> I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
>>> all the time. I've never had a gumbo get slimy. The only slimy okra I've
>>> ever seen is when it is stewed with tomatoes or just stewed by itself,
>>> none of which I do.
>> I'm seriously considering trying to grow some this year. It does well
>> in this climate and this way, I can harvest them SMALL.
>> --
>> Peace! Om
>>
>> "Human nature seems to be to control other people until they put their foot down."
>> --Steve Rothstein
>>
>> Web Albums: < http :// picasaweb.google,com /OMPOmelet>
>> recfoodreci...@yahoogroups,com
>> Subscribe: recfoodrecipes-subscr...@yahoogroups,com
>
> One of the ways I love Okra is to tempura batter the mid sized pods
> and quick deep fry them. Eat them
> like french fries with some remoulade sauce for dipping.......yum
> yum....
>
Oh yeah, have done the okra along with fresh green beans and other small
veggies. Absolutely delicious.
ImStillMags wrote:
> On Mar 12, 6:58 am, Omelet <ompome...@gmail,com > wrote:
>> In article <OISdncZfc79I2QfWnZ2dnUVZ jAAA...@giganews,com >,
>> George Shirley <gsh...@bellsouth,net > wrote:
>>
>>
>>
>>> Omelet wrote:
>>>> In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9...@4ax,com >,
>>>> Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
>>>>> I assumed from that, that the okra is what was
>>>>> causing gumbo to become slimy.
>>>>> Damaeus
>>>> Yes, it is. If you don't want the "slime" to leak from Okra, cook them
>>>> whole. Don't slice them. I generally do cook them whole and it makes
>>>> all the difference in the world. The never get slimy. :-)
>>>> I love Okra blanched or steamed.
>>> I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
>>> all the time. I've never had a gumbo get slimy. The only slimy okra I've
>>> ever seen is when it is stewed with tomatoes or just stewed by itself,
>>> none of which I do.
>> I'm seriously considering trying to grow some this year. It does well
>> in this climate and this way, I can harvest them SMALL.
>> --
>> Peace! Om
>>
>> "Human nature seems to be to control other people until they put their foot down."
>> --Steve Rothstein
>>
>> Web Albums: < http :// picasaweb.google,com /OMPOmelet>
>> recfoodreci...@yahoogroups,com
>> Subscribe: recfoodrecipes-subscr...@yahoogroups,com
>
> One of the ways I love Okra is to tempura batter the mid sized pods
> and quick deep fry them. Eat them
> like french fries with some remoulade sauce for dipping.......yum
> yum....
>
Oh yeah, have done the okra along with fresh green beans and other small
veggies. Absolutely delicious.
Re: Gumbo
On Fri, 12 Mar 2010 13:02:42 -0600, George Shirley wrote:
> ImStillMags wrote:
>>
>> One of the ways I love Okra is to tempura batter the mid sized pods
>> and quick deep fry them. Eat them
>> like french fries with some remoulade sauce for dipping.......yum
>> yum....
>>
> Oh yeah, have done the okra along with fresh green beans and other small
> veggies. Absolutely delicious.
i would also urge anyone going to the trouble to make tempura to try some
green beans. poor man's asparagus, if you ask me.
your pal,
blake
On Fri, 12 Mar 2010 13:02:42 -0600, George Shirley wrote:
> ImStillMags wrote:
>>
>> One of the ways I love Okra is to tempura batter the mid sized pods
>> and quick deep fry them. Eat them
>> like french fries with some remoulade sauce for dipping.......yum
>> yum....
>>
> Oh yeah, have done the okra along with fresh green beans and other small
> veggies. Absolutely delicious.
i would also urge anyone going to the trouble to make tempura to try some
green beans. poor man's asparagus, if you ask me.
your pal,
blake
Re: Gumbo
In news:rec.food.cooking, blake murphy <blakepmNOTTHIS@verizon,net > posted
on Mon, 15 Mar 2010 15:02:01 -0400 the following:
> i would also urge anyone going to the trouble to make tempura to try some
> green beans. poor man's asparagus, if you ask me.
But asparagus tastes nothing like green beans.
Damaeus
In news:rec.food.cooking, blake murphy <blakepmNOTTHIS@verizon,net > posted
on Mon, 15 Mar 2010 15:02:01 -0400 the following:
> i would also urge anyone going to the trouble to make tempura to try some
> green beans. poor man's asparagus, if you ask me.
But asparagus tastes nothing like green beans.
Damaeus
Re: Gumbo
Omelet wrote:
> In article <OISdncZfc79I2QfWnZ2dnUVZ jAAAAAA@giganews,com >,
> George Shirley <gshirl@bellsouth,net > wrote:
>
>> Omelet wrote:
>>> In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9he5@4ax,com >,
>>> Damaeus <no-mail@damaeus.yahoo.invalid> wrote:
>>>
>>>> I assumed from that, that the okra is what was
>>>> causing gumbo to become slimy.
>>>>
>>>> Damaeus
>>> Yes, it is. If you don't want the "slime" to leak from Okra, cook them
>>> whole. Don't slice them. I generally do cook them whole and it makes
>>> all the difference in the world. The never get slimy. :-)
>>>
>>> I love Okra blanched or steamed.
>> I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
>> all the time. I've never had a gumbo get slimy. The only slimy okra I've
>> ever seen is when it is stewed with tomatoes or just stewed by itself,
>> none of which I do.
>
> I'm seriously considering trying to grow some this year. It does well
> in this climate and this way, I can harvest them SMALL.
I've harvested okra up to six inches long that was still tender, a lot
depends upon the variety you grow. Our best results came from the
burgundy okra, yep, that's the color of it but it cooks up green. Okra
will get woody quickly if not picked daily though. Some folks like to
get the pods when they're about one to two inches long and no longer.
Omelet wrote:
> In article <OISdncZfc79I2QfWnZ2dnUVZ jAAAAAA@giganews,com >,
> George Shirley <gshirl@bellsouth,net > wrote:
>
>> Omelet wrote:
>>> In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9he5@4ax,com >,
>>> Damaeus <no-mail@damaeus.yahoo.invalid> wrote:
>>>
>>>> I assumed from that, that the okra is what was
>>>> causing gumbo to become slimy.
>>>>
>>>> Damaeus
>>> Yes, it is. If you don't want the "slime" to leak from Okra, cook them
>>> whole. Don't slice them. I generally do cook them whole and it makes
>>> all the difference in the world. The never get slimy. :-)
>>>
>>> I love Okra blanched or steamed.
>> I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
>> all the time. I've never had a gumbo get slimy. The only slimy okra I've
>> ever seen is when it is stewed with tomatoes or just stewed by itself,
>> none of which I do.
>
> I'm seriously considering trying to grow some this year. It does well
> in this climate and this way, I can harvest them SMALL.
I've harvested okra up to six inches long that was still tender, a lot
depends upon the variety you grow. Our best results came from the
burgundy okra, yep, that's the color of it but it cooks up green. Okra
will get woody quickly if not picked daily though. Some folks like to
get the pods when they're about one to two inches long and no longer.
Re: Gumbo
On Mar 12, 11:01 am, George Shirley <gsh...@bellsouth,net > wrote:
> Omelet wrote:
> > In article <OISdncZfc79I2QfWnZ2dnUVZ jAAA...@giganews,com >,
> > George Shirley <gsh...@bellsouth,net > wrote:
>
> >> Omelet wrote:
> >>> In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9...@4ax,com >,
> >>> Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
>
> >>>> I assumed from that, that the okra is what was
> >>>> causing gumbo to become slimy.
>
> >>>> Damaeus
> >>> Yes, it is. If you don't want the "slime" to leak from Okra, cook them
> >>> whole. Don't slice them. I generally do cook them whole and it makes
> >>> all the difference in the world. The never get slimy. :-)
>
> >>> I love Okra blanched or steamed.
> >> I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
> >> all the time. I've never had a gumbo get slimy. The only slimy okra I've
> >> ever seen is when it is stewed with tomatoes or just stewed by itself,
> >> none of which I do.
>
> > I'm seriously considering trying to grow some this year. It does well
> > in this climate and this way, I can harvest them SMALL.
>
> I've harvested okra up to six inches long that was still tender, a lot
> depends upon the variety you grow. Our best results came from the
> burgundy okra, yep, that's the color of it but it cooks up green. Okra
> will get woody quickly if not picked daily though. Some folks like to
> get the pods when they're about one to two inches long and no longer.- Hide quoted text -
>
> - Show quoted text -
Since I live in the Pacific Nothwest and even tomatoes are iffy, I
can't grow okra anymore. It's one of the only things I don't like
about living here.
On Mar 12, 11:01 am, George Shirley <gsh...@bellsouth,net > wrote:
> Omelet wrote:
> > In article <OISdncZfc79I2QfWnZ2dnUVZ jAAA...@giganews,com >,
> > George Shirley <gsh...@bellsouth,net > wrote:
>
> >> Omelet wrote:
> >>> In article <cf7jp5tplg2b0b6c7jkpo9o45nl4dj9...@4ax,com >,
> >>> Damaeus <no-m...@damaeus.yahoo.invalid> wrote:
>
> >>>> I assumed from that, that the okra is what was
> >>>> causing gumbo to become slimy.
>
> >>>> Damaeus
> >>> Yes, it is. If you don't want the "slime" to leak from Okra, cook them
> >>> whole. Don't slice them. I generally do cook them whole and it makes
> >>> all the difference in the world. The never get slimy. :-)
>
> >>> I love Okra blanched or steamed.
> >> I cut and freeze fresh grown okra and use it in soups, stews, and gumbos
> >> all the time. I've never had a gumbo get slimy. The only slimy okra I've
> >> ever seen is when it is stewed with tomatoes or just stewed by itself,
> >> none of which I do.
>
> > I'm seriously considering trying to grow some this year. It does well
> > in this climate and this way, I can harvest them SMALL.
>
> I've harvested okra up to six inches long that was still tender, a lot
> depends upon the variety you grow. Our best results came from the
> burgundy okra, yep, that's the color of it but it cooks up green. Okra
> will get woody quickly if not picked daily though. Some folks like to
> get the pods when they're about one to two inches long and no longer.- Hide quoted text -
>
> - Show quoted text -
Since I live in the Pacific Nothwest and even tomatoes are iffy, I
can't grow okra anymore. It's one of the only things I don't like
about living here.
Re: Gumbo
In article
<1b80f462-ad8e-481a-808a-1deb65144440@w9g2000prb.googlegroups,com >,
ImStillMags <sitara8060@gmail,com > wrote:
> Since I live in the Pacific Nothwest and even tomatoes are iffy, I
> can't grow okra anymore. It's one of the only things I don't like
> about living here.
You must live pretty far north, then. Even on the Sound, we could
guarantee tomatoes every year, even the wet years.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http :// arabianknits.blogspot,com /
In article
<1b80f462-ad8e-481a-808a-1deb65144440@w9g2000prb.googlegroups,com >,
ImStillMags <sitara8060@gmail,com > wrote:
> Since I live in the Pacific Nothwest and even tomatoes are iffy, I
> can't grow okra anymore. It's one of the only things I don't like
> about living here.
You must live pretty far north, then. Even on the Sound, we could
guarantee tomatoes every year, even the wet years.
Regards,
Ranee @ Arabian Knits
"She seeks wool and flax, and works with willing hands." Prov 31:13
http :// arabianknits.blogspot,com /
