quote:

Originally posted by bald1:
No doubt I've never had decently prepared okra. It's always been slimy mushy soft yuk.
Mike your baked version, perhaps a tad crispy too, might make me a convert.

The sliminess is also why I cut them in larger pieces. Each cut you make releases the slime. Doesn’t matter too much when you batter and fry them. When I go to a restaurant I love to get them fried, but too much work for me at home so I like to bake them.

This may sound weird and gross to you guys, but if you’re willing to give a shot, it might be a change of pace.

I love okra cold from the fridge, sliced on the bias maybe about 1/4” thick - a little thicker is okay. Drizzle some soy sauce to taste. Add some katsuoboshi (Japanese dried fish flakes made from Katsuo (tuna) usually used to make the broth for miso soup). Toss all together and enjoy with rice as a side dish.

quote:

Originally posted by StorminNormin:
I cook them at 415 for about 20 minutes, then flip them over, and cook for about another 20 minutes or done to likeness. My wife likes them cooked a little more then I did in this picture.

Thank you. Do you mix the EVOO and Balsamic vinegar in equal amounts, and then add your spices?? I recently breaded some and then cooked it in an air fryer.....not too bad, but not as good as breaded and fried in bacon grease like momma did it!!!

"Everything but the kitchen sink salad"

-- iceberg lettuce
-- red cabbage
-- matchstick carrots
-- diced Roma tomato
-- sliced hard boiled egg
-- thin sliced strips of deli ham off the bone
-- diced grilled chicken breast
-- crumbled sharp cheddar cheese
-- celery seed
-- fresh ground tellicherry black pepper
-- Caesar croutons
-- Ken's Steak House creamy Caesar salad dressing

Ordered from Domino's.

Not particularly proud of it....

I should have gone over to bald1's house instead!

quote:

Originally posted by vthoky:
I should have gone over to bald1's house instead!

hahahahahahahahahahahahahahahahahahhaaa
Thank you

Sausage, pepperoni, mushroom.

Buffalo burger with cheese, Kewpie mayonnaise, ketchup, spicy brown mustard, and zesty garlic dill pickle. With potato wedges.

ARman

quote:

Originally posted by Gustofer:
Sausage, pepperoni, mushroom.

Oh that looks so good. It has been a long time since I made homemade pizza dough and baked it on my BGE.

I am looking forward to anything I make tomorrow as I had a colonoscopy today and have starved myself.

BLTs again with tomatoes from the garden.

Them maters look good. My beefsteak plant didn't do worth a crap this year as I've only got three that are about half the size of a normal beefsteak. My San Marzanos are kicking butt though. I've got over 100 of 'em on just three plants.

Jesse, I can taste your tomatoes from your pictures and I am so jealous! I can’t wait to get a garden going again, but I know this year any tomato plant would not have produced. Only thing I could have done in this heat is okra and maybe peppers.

Jesse If I had tomatoes like that I'd be having BLTs morning noon and night.

My son was here for dinner and I made flat iron steak with onions and mushrooms with a nice side salad. But instead of roasted potatoes I made a nice batch of spaghetti aglio e olio which I found he'd never had before. He's now a big fan!

quote:

Originally posted by Gustofer:
Sausage, pepperoni, mushroom.

That is truly perfection.

quote:

Originally posted by bald1:
Jesse If I had tomatoes like that I'd be having BLTs morning noon and night.

My son was here for dinner and I made flat iron steak with onions and mushrooms with a nice side salad. But instead of roasted potatoes I made a nice batch of spaghetti aglio e olio which I found he'd never had before. He's now a big fan!

I've been having them often. Brought veggies in for coworkers today and there was some confusion. Someone took theirs and someone else's. Got a text message asking if I took my tomatoes back. Hopefully I have some more ripe when I get home to give him tomorrow.

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by StorminNormin:
I cook them at 415 for about 20 minutes, then flip them over, and cook for about another 20 minutes or done to likeness. My wife likes them cooked a little more then I did in this picture.

Thank you. Do you mix the EVOO and Balsamic vinegar in equal amounts, and then add your spices?? I recently breaded some and then cooked it in an air fryer.....not too bad, but not as good as breaded and fried in bacon grease like momma did it!!!

I just add enough olive oil to coat the okra when I toss them around in the bowl and then a few splashes Of basalmic vinegar. They are not equal amounts. I season with some of the McCormick garden vegetable blended seasoning.

quote:

Originally posted by StorminNormin:

quote:

Originally posted by GT-40DOC:

quote:

Originally posted by StorminNormin:
I cook them at 415 for about 20 minutes, then flip them over, and cook for about another 20 minutes or done to likeness. My wife likes them cooked a little more then I did in this picture.

Thank you. Do you mix the EVOO and Balsamic vinegar in equal amounts, and then add your spices?? I recently breaded some and then cooked it in an air fryer.....not too bad, but not as good as breaded and fried in bacon grease like momma did it!!!

I just add enough olive oil to coat the okra when I toss them around in the bowl and then a few splashes Of basalmic vinegar. They are not equal amounts. I season with some of the McCormick garden vegetable blended seasoning.

Thanks again. I plan to try some this weekend(should have enough okra by then).

quote:

Originally posted by Gustofer:
Sausage, pepperoni, mushroom.

AND Fresh Basil! Everything you put it on becomes another level of awesome...Such a wonderful spice!

Since the temperature was 98 with a heat index of 112 today I had a frozen slice of wheat bread with crunchy peanut butter on it and an apple.

quote:

Originally posted by nhracecraft:
AND Fresh Basil!

I keep a couple of plants going inside, hydroponic, for just such an occasion.

Sweet and Genovese. Not sure which one I like better.