http://houstonist.com/2007/09/11/got_okra.php All comments for Got Okra? en-us 2009 Brittanie Shey Mon, 05 Jan 2009 15:00:00 -0600 http://blogs.law.harvard.edu/tech/rss brittanie@houstonist.com brittanie@houstonist.com 60 http://houstonist.com/2007/09/11/got_okra.php#comment-1197836 http://houstonist.com/2007/09/11/got_okra.php#comment-1197836 Comments Sun, 16 Sep 2007 09:30:20 -0600 <p>Gumbo is not French for okra soup. No okra required for gumbo. Don't screw up the roux and use some file and you'll be OK.</p> http://houstonist.com/2007/09/11/got_okra.php#comment-1194628 http://houstonist.com/2007/09/11/got_okra.php#comment-1194628 Comments Wed, 12 Sep 2007 03:16:55 -0600 <p>pickled is the BEST!</p> http://houstonist.com/2007/09/11/got_okra.php#comment-1194250 http://houstonist.com/2007/09/11/got_okra.php#comment-1194250 Comments Tue, 11 Sep 2007 16:08:19 -0600 <p>Gumbo without okra is just dark soup. Gumbo contains okra!</p> http://houstonist.com/2007/09/11/got_okra.php#comment-1194130 http://houstonist.com/2007/09/11/got_okra.php#comment-1194130 Comments Tue, 11 Sep 2007 15:03:38 -0600 <p>Non-watery cooking (like stir frying vs. stewing or steaming) also helps majorly cut down on the slime factor, if that helps anyone want to try okra after being slimed :) I love the stuff!!! Glue of goodness and all :) Great post!</p> http://houstonist.com/2007/09/11/got_okra.php#comment-1194039 http://houstonist.com/2007/09/11/got_okra.php#comment-1194039 Comments Tue, 11 Sep 2007 14:12:48 -0600 <p>a "capful" of vinegar reduces the slime factor of boiled okra, too </p>