Hi. I LOVE okra and grew up growing, cooking and eating it. Most important tip is to harvest early when the pods are tender. I like slimy okra (weird, I know) but also fried (a big treat) and stewed with others veggies like tomatoes. It is also great pickled whole with garlic and chilies if you like spicy hot. I am also planning on creating my own recipes this summer- just bought a ‘mess’ of okra this morning from a local farmer. Fried okra makes a crunchy topping too, you can visit my blog post, http://southbyse.com/2012/07/06/got-okra/, to see how I prepare it. It is stupendous on dishes with grits (or polenta)!
Practice, practice and a sharp knife. Cutting up a fresh chicken was one of the first techniques I learned when I began cooking at an early age. My Mother always purchased a whole chicken ( much more economical). She used every part right down to the “innards” in some way or another. Nice story.
Betsy Hinderliter has not yet posted.
An American native
A father’s legacy
The vegetarian-cooking pioneer
Cracking a Filipino favorite