viernes, 27 de junio de 2008


Cargado originalmente por balavenise
........................""""""""""""""Based on the rising experiences with its country cousin, kenaf (Hibiscus cannabinus), okra could, at least in principle, have a future producing yet more things that are strange for a vegetable crop, including:

Construction materials. (Kenaf-blend panels are said to perform better than the present particleboard.)
Handicrafts. (Kenaf fiber makes excellent mats, hats, baskets, and more.)
Forage. (Chopping up the whole kenaf plant and feeding it to animals has proven successful.)
Fuel. (Kenaf roots and stems burn fiercely.) """"""""""""""
"""""""""One suggestion for handling okra so that it is not slimy: While okra is still whole, rinse thoroughly, pat completely dry with toweling. Place whole pods in zip lock freezer bags. Leave in freezer until okra is frozen solid (at least overnight is best). Remove from bag, slice while still frozen. Add immediately to dish - don't allow to thaw even a little, as the water contact is what encourages the slime to come out.
From Stitchwitch:
Just couldn't resist joining the okra slime melee. I don't know where you are but I am writing from Cajun country and here what we do to cut the slime:

When fresh okra is in season, we slice it and then cook it down very slowly in a heavy pot (not cast iron, it darkens it.) with a few fresh or canned tomatoes, onions, garlic and about a tablespoon or so of vinegar. Plain old white vinegar. All of this is mixed up and cooked covered until oka is tender. We refer to this as "Smothered Okra." It is usually seasoned with salt, black pepper and cayenne. It can be eaten as is or cooled and frozen and added to gumbo when we get a little cold weather, like in the 50's. Just thought the great okra debate could use another thought."""""

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