ugly ass leaves though, and also less fun fact but ants fucking love these fuckers. You can see two, not pictured are the literal swarm on the ass end of these flowers just going to town on nectar

  • LeeeroooyJeeenkiiins [none/use name, any]@hexbear.netOPEnglish
    2·
    13 days ago

    I actually don’t cook a lot of okra because the general consensus is nobody will fucking eat it unless it’s breaded and fried. I think it’s perfectly fine sauteed or braised in the same way you’d treat green beans, like the cinnamon/garlic/tomato braise for loubieh bi zeit i think works well for it.

    I just made some creole seasoned black eyed pea stew where i roasted it until toasty and then tossed it in

    But yea nobody will eat okra at my job unless it’s breaded which sucks because the pre- breaded okra we buy has fucking milk in it (and of course i’m the only one who notices lol thanks sous chef and chef for not reading labels) and Im really really really bad and inexperienced at breading commercial quantities of shit myself (I don’t know how to avoid it clumping up unless I do small batches and freeze them all individually ahead of time so i’ll be spending like 2 ffucking hours getting okra ready)

    The google lying machine just informed me that bhindi fry is a thing though so when i go back i’m gonna experiment with indian stir fried okra

    • SwagliacciTheBadClown [comrade/them, null/void]@hexbear.netEnglish
      1·
      12 days ago

      I’m with you there - it’s totally fine fried - but so are most things lol

      Creole/cajun style okra is so good though, and actually emphasizes how great of a vege it is; and I’d imagine Indian style is too - that region tends to have cooked veggies down to an art.

      • LeeeroooyJeeenkiiins [none/use name, any]@hexbear.netOPEnglish
        2·
        12 days ago

        Creole/cajun style

        this might be a hot take but imo creole > cajun but that might just be because my impression of cajun/creole seasoning is that creole seasoning is cajun seasoning but with herbs added. and imo more flavor, more better

        I’d imagine Indian style is too - that region tends to have cooked veggies down to an art

        there really does seem to be an almost infinite wealth of shit for me to find out via google and sometimes surprise my indian boss with. it’s good shit