Comments on: Okra, O.K.! http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/ Culinary Rants & Raves from Bay Area Food Professionals Fri, 17 May 2013 16:14:00 +0000 hourly 1 http://wordpress.org/?v=3.5 By: Okra http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/comment-page-1/#comment-15223 Okra Fri, 26 Jun 2009 12:34:39 +0000 http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/#comment-15223 Okra…

Strike one more vegetable off my “I really really REALLY need to learn how to like this repellent gr [...]…

]]> By: Giving Thanks for Friends and Carrot Cake | Bay Area Bites http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/comment-page-1/#comment-10679 Giving Thanks for Friends and Carrot Cake | Bay Area Bites Mon, 01 Dec 2008 16:32:39 +0000 http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/#comment-10679 [...] that long ago, Catherine got me all okra obsessed; now she’s achieved a carrot cake conversion via her grandmother’s [...]

]]> By: BayMazing.com http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/comment-page-1/#comment-1783 BayMazing.com Fri, 13 Jul 2007 01:58:00 +0000 http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/#comment-1783 Well I’ve never really been a big fan of the stuff. When I was a kid, I don’t think I would go near ocra, wait, okra, okay. Well, maybe its time to see if I like it…

]]> By: Stephanie V.W. Lucianovic http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/comment-page-1/#comment-1782 Stephanie V.W. Lucianovic Thu, 12 Jul 2007 20:35:00 +0000 http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/#comment-1782 I think it could replace popcorn.

]]> By: Catherine Nash http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/comment-page-1/#comment-1780 Catherine Nash Thu, 12 Jul 2007 17:11:00 +0000 http://blogs.kqed.org/bayareabites/2007/07/12/okra-ok/#comment-1780 Mmm, okra. I’m so glad I’ve made a convert of you! When I was a kid, it was the one vegetable that us kids fought over to get seconds and there was never enough. I’m sure your version was perfect. I’ve found it’s key to crisp it up first, then put on the top to cook it through without burning, then take off the top and crisp it again. Plus, loads of salt. Mmm!

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