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From: zwicky@osu-eddie.UUCP (Elizabeth D. Zwicky)
Newsgroups: net.cooks
Subject: Re: OKRA
Message-ID: <497@osu-eddie.UUCP>
Date: Mon, 22-Jul-85 23:26:37 EDT
Article-I.D.: osu-eddi.497
Posted: Mon Jul 22 23:26:37 1985
Date-Received: Thu, 25-Jul-85 03:26:55 EDT
References: <697@rlgvax.UUCP> <44@rochester.UUCP>
Reply-To: zwicky@osu-eddie.UUCP (Elizabeth D. Zwicky)
Organization: Ohio State Univ., CIS Dept., Cols, Oh.
Lines: 17

The reason that people don't grow okra up North is that they don't
know enough to, not that it can't be done. Here in Columbus, Ohio, which is 
plenty far enough North for me, my father has grown some marvelous
okra. It does take a lot of space and a lot of water, but if you
didn't know it was a vegetable, you'd want to grow it just for the
flowers; it's related to hibiscus, and the flowers are tropical
beauties. I have never had the misfortune to eat okra cooked badly,
although I hear it's awful. Cooked well it beats a lot of vegetables.
Try slicing it thinly, from the far end, not the stem end, without cutting
into the stem end, rolling it in flour or pulverized dry bread crumbs,
and quickly pan frying it in a thin layer of your favorite fat or oil. Bacon
grease is traditional, but I prefer olive oil. You will have to turn the
slices, which is a pain, and if none of them burn you're doing it wrong.
What you end up with is not only not slimy, it bears a close resemblance
to a funny round potato chip.

-Elizabeth D. Zwicky