Text 15870, 73 rader
Skriven 2011-09-19 07:59:00 av Dave Drum (55049.cooking)
  Kommentar till text 15833 av MICHAEL LOO (1:123/140)
Ärende: Okra - aka Snot Pods
============================
-=> MICHAEL LOO wrote to HAP NEWSOM <=-

 HN> Perhaps with a few more variables
 HN> than you...we don't consider them
 HN> inedible...not our favorite, but
 HN> not on the same list with fish
 HN> for Anne, or Okra for me.

 ML> I was just slurping down a cup of gumbo and thinking how
 ML> anyone could not like okra. Or fish for that matter.

Okra has little flavour and much sliminess - which is why the mucilaginous pods
are called "Snot Pods". The texture is what I (and many) object to. Pickled it
has the flavour of the pickling juice and not much else to offer. Deep fried it
has the flavour of the hot oil in which it was cooked and some of the
spices/herbs in the coating and little to offer of its own. So, why bother ...
unless one needs the bulk and calories and it's the only thing around, that is.

Even its (alleged) thickening properties in Cajun Gumbo are trumped by a good
roux and file' powder. And spare me the reminder that in Bantu gumbo is the
word for okra. I already knew that and care not one whit, jot or tittle.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: File' Gumbo
 Categories: Cajun, Soups, Poultry, Pork, Chilies
      Yield: 12 servings
 
  3 1/2 lb Whole chicken
  1 1/2 lb Andouille sausage; sliced
      1 c  White onions; chopped
    1/2 c  Celery; chopped
    1/4 c  Scallions; chopped
    1/4 c  Bell pepper; chopped
      2 cl Garlic; minced
      1    Bay leaf
    1/2 ts Ground cayenne pepper
    1/2 c  Butter; softened
      1 ga Water
           Salt & pepper
           File' powder
 
  In a 7 quart stock pot boil whole chicken until meat
  separates from bone.

  Remove meat and return bones and all organs except liver
  and simmer 1/2 hour to make stock. Strain and skim fat.
  Return stock to pot.

  Heat butter in cast iron skillet and add flour. Stir with
  wooden spoon until roux becomes dark brown. Add onions,
  celery, scallions and bell pepper. Saute for five minutes,
  then add to stock. 

  In skillet, lightly brown chicken and andouille with
  garlic, cayenne, salt and pepper. Drain off fat from
  sausage and add meat to stock with one bay leaf. 

  Simmer for one hour at a very low boil. 

  Immediately before serving sprinkle with file powder and
  serve over bowl of rice.
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

... The smaller the mind the greater the conceit - Aesop
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