Gumbo pix soon

[JOHNNY QUEST]

I have almost enough now..
 I'm gunna treat you guys to a step by step gumbo.  Squirrel and dove, with Okra, onion, celery. the rhue will be dark as chocolate... ,  Sharpen your pencils .  2 days and the ingrediance will be complete..
 Here are my okra plants.  they pop out 6 to 8 a day..

 I am full blooded coonarse at heart..  This recipe will work for all your kills..

[longislandhunter]

I have my paper and pencil ready :)

I'm always in the market for a new critter recipe and yours sounds like it's gonna be a goodn.  Tasty lookin okra,,  I love okra !!

Jeff

[JOHNNY QUEST]

Jeff down here in the south we grow Okra.  I can't find any at the kroeger store unless its frozen..

 I need a couple more days to fullfill the ingredeances..   I have some buds that are gunna squirrel hunt opening weekend and bring me the final ingrediants.. [ i cant spell that word i guess you can tell ]   anyway dove season is winding down and squirrel is next.. Archery season starts in a couple days for deer but thats a different dinner.

 This is gunna be some good stuff...   I'm ready now...
 Randall

[kmac]

SO, educate someone in the FAR north that has never had okra. What is it like, squash, eggplant?

[ten4copy]

We grow okra, and it's definitely something that you don't want to pick with your hands... it's got a lot of invisible hairs that will make you itch and scratch for a while. As for taste, it's got it's own kind of taste... very hard to describe. Depending on how you cook it, the taste varies. I've had stirred fried, boiled, broiled, pickled...  It's crunchy when picked, kind of like a fresh picked pickle. When cooked, it adds this thickness to the sauce/broth. It's slimy (that's not really the right word, but it adds the thickness to whatever it is you are cooking... kind of like when you add flour w/ water to food). You really have to try it for yourself.... Sorry, I tried. -GB

[longislandhunter]

I ate it all the time years ago when I lived in Florida,,, now that I'm back up north I have to settle for the frozen okra.  I agree, it has a unique texture and flavor, very hard to describe, but man is it good  :) and definitely goes good with cooked critter  :)

Jeff

[daveshoot]

Describing a flavor in writing is like describing a color to a blind man, but I would say okra is somewhere between eggplant and zucchini in taste, and "slimy" is a good way to describe the texture. Kinda gelatinous, does that help? No.

I am interested in seeing that squirrel recipe, too! Going to head back to Michigan for archery, and any squirrels the Shadow left alive. This might be timely.

[CFX Marauder]

Man I havent had fried Okra in years,I'll have to check my store for some fresh..And please post your recipe ive never done a gumbo !!

[kmac]

Guess I will have to put it on my list of thing to try, sounds tastey.

[shadow]

Is the Gumbo done yet. Ed

[fatback]

Sounds great Johnny!!! can't wait for the gumbo recipe... you have me drooling all over the keyboard already!!  I have a local restaurant that serves fried okra... man is it good

[JOHNNY QUEST]

Ed it will be a few days yet..   Need more varmits...

 I,m going to do a step by steper on it for the non gumbo cookin guys...

[TexasShooter72]

I'm just tripped that that thing made it through Ike!

[JOHNNY QUEST]

ZenMatt - 9/26/2008  8:38 PM

I'm just tripped that that thing made it through Ike!

 MAT IT WAS LAYING ON THE GROUND THE MORNING AFTER..I propped it up with a stick and its still going strong.. here is a pic after Ike..

[jwh2]

Well I am married to a 100% Registered Cajun born and raised in SW Louisiana. That okra should not be wasted on anything other than a real shrimp and okra gumbo. Cooking is just another one of my hobbies. I can spend hours making the perfect roux. That translates into about a six pack worth of roux stirring. A true cajun measures the roux by the number of beers you drink while stirring.