Some Chicago Boyz know each other from student days at the University of Chicago. Others are Chicago boys in spirit. The blog name is also intended as a good-humored gesture of admiration for distinguished Chicago School economists and fellow travelers.
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Discard, wash grease off plate.
Did you try them so that you would know what they tasted like?
Like most cooking, I imagine it depends on execution. Could be good, could be disgusting.
is that before or after it is eaten?
Good stuff with fried chicken and biscuits—or fried fish. We always fried ours in bacon grease.
a toy fort?
Truly one of the greatest pleasures of southern cooking. Being a southern refugee now residing in New England, it is a delight to find that there are a small handful of places in NYC that have come up the culinary curve enough to serve this little gem. Remarkably enough I even discovered southern fried okra in Freeport, Maine at a place called Buck’s Naked Barbeque. Sorry, boyz…you don’t know what you are missing.
Heck, it’s the only way – aside from pickling it – that okra is even edible!
Well this Chicagoboyz knows what to make of fried okra. I know to make more of it.
Boiled okra is a special treat that isn’t for everyone; and the whole pod eaten by hand….it is slippery!
You poor, poor people. I’ll bet you’ve never tasted real BBQ either.
How about mmmmmmmmmmm!!!!! The secret is mustard.
Eat ’em and thank me later. Couldn’t agree more about fried okra being a true gem of Southern cooking (one of this country’s truly original cuisines).
I love living in Texas. We are a southern state, so we get Southern cuisine. We are a southwest state bordering Mexico so we get amazing Mexican cuisine – both Tex Mex and authentic. The big cities have all the international and sophisticated eateries you could want and we have ROCKIN BBQ and steakhouses!
okra always tastes good but it’s. . . consistency puts people off. To fix the consistency thing, you have 3 good options. If you have the time, you can salt it, and let it leach, then rinse it so it’s not overly salty, then batter as you please. Or you can just let it rest in salt water, repetatively replacing the water, then batter and fry.
I don’t like wasting time, I bring a small pot of VERY salty water to a boil, and add just enough okra to fill the pot, then I spoon it out, and rinse, then I cool or ice bath it, and dredge in flower (rice, corn, wheat whatever) then, if you have a frydaddy (I don’t have one anymore) par fry it, redredge then fry it again. Or just pan fry it (what I usually do.) But I don’t eat okra very often, but I know I hate the slimyness of it.
Back to okra, I just remembered someting. Sometimes when I fire up the grill (I live in a 6 flat) I cook for everyone around, and I made grilled okra, as well as grilled green tomatoes, and grilled zucchini and grilled cucumbers and blah, along with this little roast that took for effing ever to cook just right cuz I kept damping the coals trying to “smoke” the roast. (btw, If you’re using a charcoal grill and the calls start to die out, use the spray nozel connector on a small Air compressor and point it towards the bottom intake, or if you just need a small jump start, use canned air)
My neighbors said they really couldn’t distinguish between the okra and the cuccumbers.
Okra is great for thickening a pot of homemade gumbo. That is all.
That’s pretty crappy-looking fried okra. Too much coating and overcooked at that. I suspect it came out of a freezer bag of dubious date expiration, too. A lobster boiled to rubber isn’t a fair example of lobster, nor a steak charred to well-done.
As a photograph, however, that’s not bad!
“To some people the rather slimy quality of okra is not wholly appetizing.” James Beard American Cookery
If okra isn’t fried right it can be mushy. Better is using it in gumbo. Best is pickled.
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