Experimenting with Okra

If my plan to take over Delilah's job when she retires doesn't work out, I think I might have to be a take gross pictures of food professionally. The food itself is never gross, but all my pictures are. Remember Bob Evans?

Well, last night and the night before, we experimented with cooking Okra. Now, everyone says cooking Okra is tricky, and there a chance it'll end up all slimy if you don't do it just right, but every Okra recipe on earth involves bacon, so I figured the benefits outweighed the risks. Our first night we cooked fried Okra, fried in what, you ask? Bacon drippings and shortening of course! The Okra taste was kind of lost in all that corn meal and bacon grease, but it was still good. Kind of like fried clam strips; same texture.

The second night we had smothered okra, which still involves bacon grease, but also includes diced tomatoes, garlic, and hot sauce. This was the winner over the two nights. It was easier to cook than the fried was, and you could really taste the okra. And judging by the seven billion recipes on the Internet, anything that you might have laying around the refrigerator is fair game.


So, thank you, really cheap okra stand at the Davis Farmer's Market, for introducing a new vegetable into our home.