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Post by htmb on Jan 14, 2013 23:35:23 GMT
Bixa, white acre peas tend to be smaller and slightly different in shape from cow peas, but they are all related.
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Post by Deleted on Feb 4, 2015 21:41:17 GMT
I have reversed my position on cooked carrots and for about the last six months I can't get enough of them. I have no idea why.
That would definitely put courgettes/zucchini at the top of my new useless vegetable list.
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Post by Deleted on Feb 4, 2015 22:12:44 GMT
Thanks for bringing this thread up from the past.
OKRA
Never, never, never, never, never.....
I love all vegetables except okra.
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Post by htmb on Feb 4, 2015 22:18:32 GMT
Lizzy, I detest slimy okra, too (I also dislike zucchini). However, my mother used to cut okra up very finely for vegetable soup. It helps thicken the soup and give it a better texture, in my opinion. It's the only way I'll eat okra, but even then it must be cut into very small pieces or I'll pick it out.
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Post by Deleted on Feb 4, 2015 22:24:58 GMT
I think zucchini is almost my favourite vegetable! Eggplant, bring it on! Carrots, peas, mushrooms, I like them all, but OKRA!
I've had collards once and detested them, but that is obviously the way they are usually cooked. I have nothing against the vegetable itself, but why would you cook something with so much fat and for so long that it doesn't even seem like it was ever alive?
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Post by mickthecactus on Feb 5, 2015 10:02:17 GMT
I like Okra with curry. Works well.
Can't warm to Aubergine (eggplant) though. Gone right off Broccoli.
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Post by bjd on Feb 5, 2015 12:07:57 GMT
I don't like eggplant either. Will cook it in ratatouille if I have to, but usually try not to put much of the eggplant on my plate. It tastes like cardboard to me. I have never tasted okra.
Other than brussel sprouts, I will eat most vegetables although I definitely prefer some to others.
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Post by Deleted on Feb 5, 2015 15:15:58 GMT
Thanks for bringing this thread up from the past. OKRANever, never, never, never, never.....I love all vegetables except okra. DITTO! I've tried and tried and no matter how it's prepared, even de-slimed, I cannot abide. I do however grow it in my summer garden as it grows quickly, extremely heat tolerant. I give most all of it away to a number of folks, elderly neighbors and acquaintances. My husband also likes it. I wasn't familiar with it until I moved to the South although, I think my stepfather did grow it at some point. It's only redeeming feature in my opinion is the gorgeous bloom it produces. (it's a mallow)
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Post by Deleted on Feb 5, 2015 15:30:20 GMT
Well, I can't grow it here, so I don't have to worry about my husband finding it in the garden then trying to cook me gumbo. Which I hate because of okra. He's from the South but I married him anyway.
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Post by Deleted on Feb 5, 2015 15:36:16 GMT
Okra does not have to be incorporated into a gumbo. It is for the most part used as a thickening agent. My husband makes all different kinds of gumbos and doesn't always use okra.
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Post by mich64 on Feb 5, 2015 16:22:35 GMT
I have never had okra,chard or kale. Vegetables are my favourite food, if I had to choose between meat or vegetables, vegetables would win.
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Post by Deleted on Feb 5, 2015 16:35:33 GMT
Chard and kale are wonderful. Give them a try. You can either steam them or saute them in a little olive oil and garlic.
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Post by onlyMark on Feb 5, 2015 16:44:41 GMT
I've been traumatised by slimy okra a number of times. But, whilst in India, I found in the Punjab region a specialty of theirs called Bhindi Masala. The okra was dry and not slimy, apparently because it is fried first and only added to the rest of the dish later.
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Post by cheerypeabrain on Feb 5, 2015 16:53:44 GMT
I can't stand aubergines, tomatoes (altho I grow them and use passata all the time), mushrooms, okra bleauh!, not keen on tinned beans of any kind except red ones in a chili, cooked peas (altho I can screw up my eyes and force them down if they're in a nice curry)... and Idon't like cooked spinach nor asparagus. Fussy eater...who? me? However I often cook at least 4 different types of vegetable to serve with a meal (aside from potatoes) and love a nice crunchy salad....tonight's thick vegetable curry/stew has onions & garlic(obviously), butternut squash, sweet potato, carrot, parsnip, cauliflower florets, peppers, lentils and chopped up white cabbage...sounds awful but it is delicious...served with fresh crusty bread (and yes..it has passata in the sauce)
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Post by mickthecactus on Feb 5, 2015 17:35:45 GMT
I've been traumatised by slimy okra a number of times. But, whilst in India, I found in the Punjab region a specialty of theirs called Bhindi Masala. The okra was dry and not slimy, apparently because it is fried first and only added to the rest of the dish later. Exactly. Lovely in a Ruby as I said.
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Post by onlyMark on Feb 5, 2015 17:40:46 GMT
Yes, you did. And I think there's more than just us two that can only eat it that way.
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Post by Deleted on Feb 5, 2015 17:45:46 GMT
From what I understand from my cookbook, in Bhindi Masala the okra are slit lengthwise, spices are sprinkled in and then they're fried. I've never had it. Does that sound like an approximation?
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Post by onlyMark on Feb 5, 2015 19:16:52 GMT
Yes. But, there are more ingredients than just okra and spices namely onion and tomatoes. This recipe is familiar to me as what I feel I have eaten, though looking at some I understand red or green (bell) peppers can be used - www.vegrecipesofindia.com/bhindi-masala/Add a lot more onions and you get a version called bhindi do piaza ('do' being two or twice, so twice onions) but I think what you've seen is something I had to look up the name of, and I think you mean Kurkuri Bhindi(?) - www.vegrecipesofindia.com/crispy-okra-fry-recipe-crisp-bhindi-fry/Yes? No?
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Post by Deleted on Feb 6, 2015 21:00:20 GMT
Not exactly. The recipe I have in my very old cookbook is called Bhindi Massaledarh. The okra are split, filled with aromatics (amchoor, bay leaf, fennel, turmeric, coriander, a bit of sugar) then they're fried. And I'll never know how it tastes, of course.
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Post by Deleted on Feb 10, 2015 19:06:43 GMT
Just to show that it takes all kinds, the sliminess of okra is what attracts me to it.
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Post by Deleted on Feb 10, 2015 20:11:54 GMT
At first, I thought you had written "slimness" and I thought, what about green beans? They're even slimmer. Then I reread.
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Post by lagatta on Feb 13, 2015 15:37:43 GMT
Well, not vegetables, but there are raw oysters. Definitely divides by texture (I love cooked oysters, and most kinds of raw fish). Some close friends love oysters on the half-shell, and just get some other (and cheaper) fishy thing for me.
And then there are smoothies...
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Post by Deleted on Feb 13, 2015 18:03:12 GMT
We need a new thread about slimy treats.
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Post by Deleted on Feb 13, 2015 19:39:17 GMT
Haven't we just about exhausted the two possibilities?
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Post by Deleted on Feb 13, 2015 19:56:07 GMT
Well, I saw this on another forum:
Being Japanese I love slimy foods like okra, tororo (a variety of potato that you grate raw to make it slime), natto, mekabu (seaweed), tororo combu (kelp shaved thinner than paper thin), etc.
I usually get very negative reactions from my non-Japanese friends about slimy foods. Are there actually people who like slimy food besides the Japanese?
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Post by Don Cuevas on Feb 14, 2015 10:45:35 GMT
Chard and kale are wonderful. Give them a try. You can either steam them or saute them in a little olive oil and garlic. I have had kale, both mature (coarse and boring) and baby kale (only tolerable when simmered with chiles, onion and a bit of smoked pork, preferably in conjunction with other greens, such as Japanese Red Mustard. —Don't ask me how Red Mustard can be a green, but it is.)
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Post by Don Cuevas on Feb 14, 2015 10:51:38 GMT
Just to show that it takes all kinds, the sliminess of okra is what attracts me to it. Fried okra, after it has been dipped in fine cornmeal, is not slimy and is an enjoyable snack. But I wouldn't drive out of our way for it. I don't mind a little slime. I can even enjoy cooked nopales. (I am drinking a jugo verde at this very moment, of which nopales are a key component. If too much nopal is used, the jugo gets baboso. (Slimy.)
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Post by Deleted on Feb 14, 2015 16:42:08 GMT
I am reminded of the Asian aloe vera drinks full of slimy chunks. It takes a bit of getting used to.
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Post by Deleted on Feb 25, 2015 19:57:46 GMT
Aubergine has suddenly topped my list of useless vegetables.
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Post by Don Cuevas on Feb 26, 2015 1:20:56 GMT
Eggplant was one of the toppings on Sunday's Pizzas al Comal. Yesterday, I made a casserol of the cooked eggplant medallions plus tortiglioni pasta, tomato sauce, a layer of creamed spinach (but NOT pureed!) and grated Asiago and Parmesan cheeses.
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