[Sca-cooks] Okra - Seasonal Foods

[kingstaste at mindspring.com]

I do not like it, Sam I Am, I do not like it fried in a pan, or greased like
a ham (ok, I ran out of rhyme)
And, frying foods with breading is something I'm trying to get away from all
together.  I have had it that way, and it was tolerable, which is not enough
to make me a fan.  (found my rhyme again :)
I'll give it a shot when it comes around, it being really fresh and all.
Since its from Africa, are there any medieval-oid recipes that call for
Okra?  I can't recall seeing any, but I could be supressing them...
Christianna

-----Original Message-----
From: sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=mindspring.com at ansteorra.org]On
Behalf Of Martinsen at ansteorra.org
Sent: Thursday, May 19, 2005 9:22 AM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Okra - Seasonal Foods


Why are you frightened of Okra?  Sure it can be slimy, but
I find the best way to keep it (or just cook it) is to
slice it into rounds, coat in cornmeal and fry in bacon
grease.

yummy.....

Vitha, raised in the north, but all my mom's relatives are
in Oklahoma..

I wonder if there is anything like your program up in
MD...


> tasty when sauteed.  I'm not exactly looking forward to
>okra season, I
> understand there was quite a lot of it last year.  But,
>I figure it will
> never be any better or fresher than this, so I should
>expand my vegetable
> horizons as much as possible with this opportunity.
>For those of you still getting snowed on, have no fear,
>Spring is on its
> way!
> Christianna
>

Kerri Martinsen
Hrosvitha von Celle
kerrimart at cablespeed.com
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