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Post by allezcuisine on May 22, 2006 17:40:40 GMT -5
My all-time favorite food must be (drum-roll please) Pasta with Marinara sauce. (Not surprisingly, LOL.) What about you guys?
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Post by Arrianna on May 22, 2006 17:50:31 GMT -5
Everything and anything! I just love food!
(Including that listed! Marinara sauce! mmmmmmm.)
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Post by mickster on May 24, 2006 18:39:49 GMT -5
I'm with Arrianna, don't really have a favorite. If it tastes good I like it, but I do have a weakness for pastry even though I never eat it.
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Post by allezcuisine on May 25, 2006 15:31:00 GMT -5
Pastries? Don't get me started on pastries! Yumm...
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Post by missteetheironchef on May 25, 2006 15:47:21 GMT -5
Everything except for OKRA (YUCKY)
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Post by allezcuisine on May 25, 2006 16:40:37 GMT -5
I love okra!
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Post by missteetheironchef on May 26, 2006 11:10:36 GMT -5
good for you, ac. I'm don't like em...
I love me some gumbo...but hold the okra.
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Post by allezcuisine on May 27, 2006 9:11:58 GMT -5
As a matter of fact, I have pickled okra in the fridge!
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Post by mickster on May 27, 2006 12:11:17 GMT -5
I love okra in a nice soup, love fried okra, too.
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Post by herringchoker on May 27, 2006 18:49:41 GMT -5
Tried okra (fried) for the first time a couple of weeks ago. I enjoyed it, but being the fan that I am of simple preparation (especially for veggies), I would also like to try it prepared another way (boiled, steamed, pickled, etc.)
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Post by Arrianna on May 27, 2006 20:15:37 GMT -5
Just be careful whoever makes it knows what they're doing. Okra is one of those ingredients that turn out really good or hideously awful. (Kinda like eggplant.) Made correctly it is divine. Made incorrectly it is slimy goo.
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Post by allezcuisine on May 28, 2006 10:00:51 GMT -5
You know, I've never even used okra in cooking. I've only had it pickled.... What other ways can I use it? Any recipes?
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Post by Arrianna on May 28, 2006 11:04:18 GMT -5
My favorite way is in Gumbo. Recipe? That's very much personal taste. Basically you make a roux. I use about 1 cup of flour to the same amount of Olive Oil. If that sounds like alot it's because I like it dark (the color of dark chocolate) and the darker your roux the less thickening power it has the more you need. I also make about a gallon of Gumbo at a time. If you're making less or useing a lighter roux cut the amount down, probably in half. Once the roux is right where you want it add your trinity (Onions, Celery and Bell Pepper) and any bacon or sausage it you want it. That's also when I start seasoning. A sprinkle of salt on the trinity, a pinch of paprika or red peppers, it's all to taste just realize that peppers become hotter the longer you cook them so go easy to begin with. Once the trinity has given it's all and the bacon is rendered I add the broth (5 cups), dark meats, and any additional seasoning like bay leaf. After that I simmer the pot, covered, for 1 1/2 hours. Any white meats or vegetables (like okra) I add in the last 20 minutes of cooking. Seafood takes even less time, between 5-10 minutes. For one pot of Gumbo I use 1 lb of Okra sliced into chunks or rounds. Really though what meats or vegetables you use depends entierly on what you like and what's in season. If somehow your Gumbo isn't thick enough File' powder can be whisked in the last few minutes or at the table to thicken it further. Serve on rice and enjoy! I've also posted this in the recipe section.
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Post by herringchoker on May 28, 2006 16:10:49 GMT -5
Thanks for the okra tip, Arrianna. I figured that since I'm living in the South I should try some typically Southern foods, which led me to try okra and alligator. I think catfish might be next on my list.
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Post by Arrianna on May 28, 2006 20:42:01 GMT -5
You're welcome. Have you ever had catfish before? I don't like the muddy taste but I've been told it's best blackened which I haven't tried yet.
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