Comments on: Okra without Sliminess

By: Okra is Good for You | EASYWAYTOLOSSWEIGHT

Okra is Good for You | EASYWAYTOLOSSWEIGHT — Sat, 08 Oct 2011 16:35:25 +0000

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By: Lucille Schindel

Lucille Schindel — Thu, 02 Dec 2010 12:24:59 +0000

Thank you, very useful. I wasnt really a big fan of Spinach for many years (ok, that's a total understatement, I hated the stuff), but after shacking up with a vegetarian I kind of had to put up with it, and have gradually come to absolutely love the stuff. Spinach curry is now my absolute favouritest! I even found adedicated spinach recipes website which is my new favourite site now, you should take a look!

By: worldpeace and a speedboat

worldpeace and a speedboat — Fri, 17 Nov 2006 11:45:01 +0000

oooh! so much yumminess in one post!

I really quite like okra, but I did have a ick experience with the slime once. it was in Morocco, where, in general, we had Teh Yummiest food ever. dear god, it was soooo good. okay, Spain was really fab too, oh and Italy probably next, but I digress… the point is –

cold okra salad is really frigging slimy.

By: Francis Xavier Holden

Francis Xavier Holden — Wed, 15 Nov 2006 03:10:42 +0000

mmh I’ll be trying that – R-okra

By: Galaxy

Galaxy — Wed, 15 Nov 2006 03:08:28 +0000

You know with all this talk about the slimy texture of okra I had forgotten about the other textures that it has. Dogpossum has reminded me with her talk of bobbles. I also really like the tooth feel of the outside of the okra, even when it’s cooked well.

Thumbs up on the two pasta dishes Zoe. For variation it’s good to substitute the cauliflower for broccoli. One of my favourite pasta dishes involves canned tuna marinated in basil, lemon juice, rind and olive oil. There’re fresh tomatoes, garlic, anchovies, olives, capers and chilli in there too. I can never stop eating it.

By: Kate

Kate — Wed, 15 Nov 2006 01:23:15 +0000

I have issues with canned tuna. I try very hard to like it, but I just don’t.

I am making stuffed capsicum tonight in a vaguely middle-eastern fashion (from Cook’s Companion) and I shall give this okra business a go, I think.

By: Zoe

Zoe — Wed, 15 Nov 2006 00:45:50 +0000

dogpossum, all you need is 3 more quick pasta recipes and a crock pot. For pasta, I find it pretty hard to go past cauliflower/anchovies/ garlic/breadcrumbs, but sadly Owy doesn’t like it much. Also good is canned tuna, feta, olives and cherry tomatoes and rocket.

By: dogpossum

dogpossum — Wed, 15 Nov 2006 00:02:55 +0000

Hey, I love that ‘Tamarind and Saffron’ book – Galaxy had a copy that I lusted after for ages.
Now I have my own copy. I’ve made that okra in tomatoes dish from T&S and it’s great.

The slime isn’t such a big deal, Laura, unless you’re delicate. I quite like it. I especially like okra for the bobbles inside.

I’d really like that Jewish lahlah book by Roden.

I bought that big fat Silver Spoon cookbook of Italian recipes recently and have made … well, maybe 2 of the recipes. I just don’t have the time to pre-think dinner any more. I need Galaxy to go through it and find the good stuff for me.

I don’t salt my eggplant – I can’t be bothered. I slice it into fat matchsticks and fry it in a bit of oil (with water later to stop it sticking) and garlic, then add it to my pasta. It rocks.

…these days at our house we only eat filled pasta from the pasta man topped with fresh tomatoes, baby spinach, garlic (chopped) and salami – all heated through and tossed over the pasta. It’s great the first time, but when you eat it 3 or 4 times a week…
I long for the days when I had time to actually cook interesting food. And interesting food that isn’t something slow like bunny.
I’m also sad about our veggie patch – it’s so neglected. And some of the herbs died. We don’t even have our own spinach growing in there any more!