Southerners know how to cook okra. Steam whole pods, and get close to the delicacy of asparagus, but one that shimmers on the tongue. Take okra from a spoon in a savory broth, and experience the mild sweetness of the pearly seeds before they go off in your head with a bright ping. Toss breaded pieces into a pan, and discover the crisp, supple texture of fried eggplant.
There is more. Okra takes to pickling with the verve of a cuke. Split okra can be dried like fruit and revived in water. Dried ground pods thicken and flavor soups and stews, and their leftover seeds cook like beans.
So what's not to like?
Okra's problems begin and end with the clear viscous liquid that flows from its seeds. In the wrong hands, it has been responsible for creating thousands of okra haters. Botanists call it mucilage; Southerners, matter-of-factly, call it slime.
I've always wanted to like okra, trying to get past the slimy sludge indeed. Perhaps I'll try to fry it up, as the above article directs, and see if the results can be as tasty as the author makes it sound.
This next one's a bit dated, but it's Adria, after all...
"We spent eight months on the French fries; we were about ready to kill ourselves."
Fast Good: the chef of El Bulli (Mecca for foodies) does fast food.
Posted by claudine at August 1, 2004 01:48 PM
Great information and site
Posted by: yaoi at September 25, 2004 02:56 PM