"J. Clarke" <[email protected]> wrote in
news:[email protected]:
>
> Do they fry it plain or do they bread it? Every time I've seen fried
> okra in a restaurant it was breaded. My mother used to just cut it up
> and stir fry it (back before anybody had heard of "stir frying") in
> oil.
> The breaded kind is a lesser beast IMO.
>
Breaded. Most fried foods seem to have some sort of breading on them.
Puckdropper
--
Never teach your apprentice everything you know.
On Sun, 28 Feb 2010 16:19:47 -0600, the infamous basilisk
<[email protected]> scrawled the following:
>On 02/28/2010 03:58 PM, Robatoy wrote:
>> When cleaning okra for a gumbo, does one leave that little hat on?
>
>If the okra is small and tender, I leave the caps on and pick off the
>spines(if it has any, most store bought doesn't), if the okra is
>larger, I'll cut it up in chunks and discard the caps.
>
>Off to the freezer to get some okra to thaw. :)
I once bought a 6-pack of tomato plants. A short while later, 4 of
them had green balls and two had green sticks on 'em. I was astonished
when I finally got to pick the ripe okra from the two, as the plants
and leaves looked identical sitting right next to the tomatoes.
I hadn't eaten okra since I lived in Arkansas, so it was a treat to
have it fresh. I never did like the cardboardy caps, though, even on
small, young okra. And the tips could be that way, too, so I always
cut both ends off, as I do with green beans.
I remember watching Justin Wilson (The Cajun Chef on PBS eons ago)
tell me to do the same thing to okra that I was doing. I buy frozen
okra and put it in large pots of stewp I make. (Right, "stewp". It's
too thick for soup and too thin for stew.)
--
Pessimist: One who, when he has the choice of two evils, chooses both.
--Oscar Wilde (1854-1900)
"Ed Pawlowski" <[email protected]> wrote in message
news:[email protected]...
>
>
> "Robatoy" <[email protected]> wrote in message
> news:1737bb69-ca3e-48b5-b5e3-76525f71bfd3@g28g2000yqh.googlegroups.com...
>> When cleaning okra for a gumbo, does one leave that little hat on?
>
> Circumcision for vegetables?
Is that a Jewish joke?
<G&D*R>
Somebody asked:
> When cleaning okra for a gumbo, does one leave that little hat on?
-----------------------------------
You trot on down to the frozen foods department of your local market
and grab a bag of frozen okra wheels which eliminates the problem.
Usually requires a beer to aid in getting bag open and distributing
those little "wheels" as required.
Lew
Tim Douglass <[email protected]> wrote in
news:[email protected]:
>
> Wow! People actually *eat* okra? I always sort of thought it was a
> cruel joke that southerners played on the rest of the country, sort of
> like that Canadian stuff (poutaine?).
>
> Excuse me while I go boil some rutabagas...
> Tim Douglass
>
I've only had it fried. Pretty good stuff, though. Ketchup goes quite
well with it.
Fried Okra, fried potatoes, "throwed" rolls, and the best hamburger steak
you're likely to find in any restaurant makes the half hour detour to
Ozark, MO well worth it.
Puckdropper
--
Never teach your apprentice everything you know.
"basilisk" <[email protected]> wrote in
news:[email protected]:
>
> "Puckdropper" <puckdropper(at)yahoo(dot)com> wrote in message
> news:[email protected]...
>>
>> I've only had it fried. Pretty good stuff, though. Ketchup goes
>> quite well with it.
>>
>> Fried Okra, fried potatoes, "throwed" rolls, and the best hamburger
>> steak you're likely to find in any restaurant makes the half hour
>> detour to Ozark, MO well worth it.
>>
> Lambert's? There is one somewhere around Mobile, insane quantaties
> of food, my whole family could have gotten by with what was on my
> plate.
>
> basilisk
>
>
You got it. Ever seen their salads?
The one you're thinking of is in Foley, AL. The original one is in
Sikeston, MO. (There's only 3 of them.)
Puckdropper
--
Never teach your apprentice everything you know.
"basilisk" <[email protected]> wrote in news:4wRin.355639$FK3.129584@en-
nntp-06.dc1.easynews.com:
> Yeah, I remember now, knew it was in that area somewhere.
> It's a fun place and the food is good and I'm sure there are
> some folks that can eat the portions they serve, but I was a
> little put off by the waste.
> As Momma said, "There's people starving in Africa".
>
> basilisk
>
>
They're usually more than happy to give you aluminum foil to take whatever
you didn't eat home for later. We usually get two meals out of a trip to
Lambert's.
Puckdropper
--
Never teach your apprentice everything you know.
"Kate" wrote:
> You can cook asparagus like that too,.
> Get a big enough baking dish so you can spread it out in a single
> layer,
> coat with olive oil, sprinkle with salt and roast for about 30 min @
> 375.
> It's the best! Especially when the little tips get just a bit of
> crunch on
> them.
--------------------------------------
Similar trick works for string beans, especially late in the season
when the beans start to get tough.
Keep the salt, add pepper flakes.
Lew
"bumhead" wrote:
> My wife likes it cooked on the grill. Brush on some mainade or
> olive
> oil, a little salt and pepper and she is in heaven.
-------------------------------
A great marinade for veggies on the grill is Wishbone Italian salad
dressing.
Don't bother wasting time trying other brands, they just don't
compete.
Have a S/S saute pan full of 1/2" dia holes that does a great job on
the grill.
No veggies fall thru to the grate, available at one of those cooking
speciality shops.
Lew
"Puckdropper" <puckdropper(at)yahoo(dot)com> wrote in message
news:[email protected]...
> "basilisk" <[email protected]> wrote in
> news:[email protected]:
>
>>
>> "Puckdropper" <puckdropper(at)yahoo(dot)com> wrote in message
>> news:[email protected]...
>>>
>>> I've only had it fried. Pretty good stuff, though. Ketchup goes
>>> quite well with it.
>>>
>>> Fried Okra, fried potatoes, "throwed" rolls, and the best hamburger
>>> steak you're likely to find in any restaurant makes the half hour
>>> detour to Ozark, MO well worth it.
>>>
>> Lambert's? There is one somewhere around Mobile, insane quantaties
>> of food, my whole family could have gotten by with what was on my
>> plate.
>>
>> basilisk
>>
>>
>
> You got it. Ever seen their salads?
>
> The one you're thinking of is in Foley, AL. The original one is in
> Sikeston, MO. (There's only 3 of them.)
>
Yeah, I remember now, knew it was in that area somewhere.
It's a fun place and the food is good and I'm sure there are
some folks that can eat the portions they serve, but I was a
little put off by the waste.
As Momma said, "There's people starving in Africa".
basilisk
On Tue, 02 Mar 2010 06:33:31 -0600, the infamous Swingman
<[email protected]> scrawled the following:
>On 3/2/2010 12:19 AM, Larry Jaques wrote:
>
>>>> FIVE TO SIX MINUTES?!? Holy Shit, Batman! He flames 'em to embers.
>>>> A large baked potato takes an hour in the oven, 9 minutes in the
>>>> nuker. Hmm, are you running an old 400w microwave, Swingy?
>>>>
>>>
>>> Not all that old, a couple of years maybe ... covered pyrex dish, splash
>>> of water, pat of butter, creole seasoning, and some extra black pepper,
>>> and nuked about five to six minutes does the trick around here ...
>>> tender and perfectly done. During the summer time this is a four or five
>>> night a week dish (I don't get bored eating any vegetable ... probably
>>> have eaten more spinach than popeye, have it _every_ night of the week
>>> ... nuke it 2:45, in case you're wondering). :)
>>
>> Hell, boy. I pop a whole bag of extrabutter popcorn in 2:05 in mine.
>
>Yabbut, my deck is bigger than yours ....
OK, you win. I don't wanna go there. (Yes, I saw the skit.)
--
Pessimist: One who, when he has the choice of two evils, chooses both.
--Oscar Wilde (1854-1900)
On Feb 28, 7:40=A0pm, "Ed Pawlowski" <[email protected]> wrote:
> "Robatoy" <[email protected]> wrote in message
>
> news:1737bb69-ca3e-48b5-b5e3-76525f71bfd3@g28g2000yqh.googlegroups.com...
>
> > When cleaning okra for a gumbo, does one leave that little hat on?
>
> Circumcision for vegetables?
That is funny...
On Feb 28, 5:16=A0pm, Swingman <[email protected]> wrote:
> On 2/28/2010 3:58 PM, Robatoy wrote:
>
> > When cleaning okra for a gumbo, does one leave that little hat on?
>
> Yes ... all you have to do to clean okra is rinse it off. The smaller
> the okra, the more tender it will be and the less time it will take to co=
ok.
>
> --www.e-woodshop.net
> Last update: 10/22/08
> KarlC@ (the obvious)
The little ones I have always left whole. It's more the bigger ones I
was talking about. Those bigger little hats tend to get a bit woody.
Other than that, I love okra.... in a weird snotty kinda way. <G>
My wife likes it cooked on the grill. Brush on some mainade or olive
oil, a little salt and pepper and she is in heaven.
I don't like it any way it is cooked. I think the only reason
they invented gumbo was to hide the taste of okra.
George aka Bumhead
On Tue, 09 Mar 2010 17:40:13 -0500, "J. Clarke"
<[email protected]> wrote:
>On 3/9/2010 5:23 PM, Lew Hodgett wrote:
>> "Kate" wrote:
>>
>>> You can cook asparagus like that too,.
>>> Get a big enough baking dish so you can spread it out in a single
>>> layer,
>>> coat with olive oil, sprinkle with salt and roast for about 30 min @
>>> 375.
>>> It's the best! Especially when the little tips get just a bit of
>>> crunch on
>>> them.
>> --------------------------------------
>> Similar trick works for string beans, especially late in the season
>> when the beans start to get tough.
>>
>> Keep the salt, add pepper flakes.
>
>I just had a weird idea--Okra fried rice. I'm out of okra at the
>moment--next time I go shopping I might get some and give that a try.
On 02/28/2010 09:12 PM, Swingman wrote:
> On 2/28/2010 8:28 PM, Larry Jaques wrote:
>
>> I hadn't eaten okra since I lived in Arkansas, so it was a treat to
>> have it fresh. I never did like the cardboardy caps, though, even on
>> small, young okra. And the tips could be that way, too, so I always
>> cut both ends off, as I do with green beans.
>
> If selected correctly, and fully cooked, the entire okra will be tender
> with most any cooking methods ... in a gumbo, it will mostly disappear
> before the pot is finished.
>
> Me, I just do the EZ way, nightly, in season ... microwave in a covered
> pyrex dish for about 5 - 6 minutes, with a pat of butter and Tony
> Chachere's to taste.
I roast okra too, only I coat it in olive oil, salt and pepper.
in the oven at 400 for about 30 minutes. Concentrates the flavor
and not near as slick as boiled.
Thanks to Robatoy, I just finished some along with a pork steak and
cooked down and fried squash.
basilsik
"Larry Jaques" <[email protected]> wrote in message
news:[email protected]...
> On Sun, 28 Feb 2010 22:00:27 -0600, the infamous Swingman
> <[email protected]> scrawled the following:
>
>>On 2/28/2010 9:47 PM, basilisk wrote:
>>
>>> I raise most of the okra we eat and probably froze 40 lbs last year, but
>>> it is almost gone. Most people don't know what the food they eat is
>>> supposed to taste like, I will not eat a store bought egg, they are
>>> bland and tasteless same as most of the store bought veggies.
>>
>>You can take the boy out of the country ....I've grown okra and tomatoes
>>on the front porch in the midst of this urban jungle. :)
>>
>>And just finished this "urban chicken coop" a couple of weeks back:
>>
>>http://picasaweb.google.com/karlcaillouet/ChezPoulet#
>
> Not bad. What does the beastie weigh?
>
>
>>Actually, the coop was for my partner in Austin ... they can have
>>chickens in the city limits there, but before she moved to Austin we had
>>fresh eggs from her hens weekly for the past fifteen years. Since I
>>finished my last house in Austin a couple of months ago, I've been
>>reduced to store bought brown eggs lately.
>
> I got some green (she called them blue) veggie-fed eggs from a client
> last month, and some fresh leeks, leaf parsley, potatoes, and carrots.
> I made a nice bit of leek soup. Yum! Anywho, her eggs didn't taste
> much different (or better than) the Fred Meyer eggs I usually buy.
>
I give away about 6 times as many eggs as we can eat, I can be real picky
about what I keep to eat.
The best eggs are from first year layers that are completly free range,
I only feed the chickens enough so that they will have a sense of where
home is.
This may gross out a lot of people but won't surprise anyone that grew up
on a farm, the chickens literally follow the horses and goats around
cleaning up behind them, I haven't had to muck a stall out in ages. saves
a lot of time and effort.
basilisk
On 3/1/2010 5:43 PM, Larry Jaques wrote:
> On Sun, 28 Feb 2010 21:12:41 -0600, the infamous Swingman
> <[email protected]> scrawled the following:
>
>> On 2/28/2010 8:28 PM, Larry Jaques wrote:
>>
>>> I hadn't eaten okra since I lived in Arkansas, so it was a treat to
>>> have it fresh. I never did like the cardboardy caps, though, even on
>>> small, young okra. And the tips could be that way, too, so I always
>>> cut both ends off, as I do with green beans.
>>
>> If selected correctly, and fully cooked, the entire okra will be tender
>> with most any cooking methods ... in a gumbo, it will mostly disappear
>> before the pot is finished.
>>
>> Me, I just do the EZ way, nightly, in season ... microwave in a covered
>> pyrex dish for about 5 - 6 minutes, with a pat of butter and Tony
>> Chachere's to taste.
>
> FIVE TO SIX MINUTES?!? Holy Shit, Batman! He flames 'em to embers.
> A large baked potato takes an hour in the oven, 9 minutes in the
> nuker. Hmm, are you running an old 400w microwave, Swingy?
>
Not all that old, a couple of years maybe ... covered pyrex dish, splash
of water, pat of butter, creole seasoning, and some extra black pepper,
and nuked about five to six minutes does the trick around here ...
tender and perfectly done. During the summer time this is a four or five
night a week dish (I don't get bored eating any vegetable ... probably
have eaten more spinach than popeye, have it _every_ night of the week
... nuke it 2:45, in case you're wondering). :)
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On 2/28/2010 9:20 PM, basilisk wrote:
> I roast okra too, only I coat it in olive oil, salt and pepper.
> in the oven at 400 for about 30 minutes. Concentrates the flavor
> and not near as slick as boiled.
>
> Thanks to Robatoy, I just finished some along with a pork steak and
> cooked down and fried squash.
Probably have averaged eating okra half a dozen times a month for the
better part of 60 years, particularly since it's been available frozen
for the last 30 years or so, and before that we either froze it
ourselves, or pickled it.
Being the cook in the family, I put it most of the weekly soups, and you
can't say "gumbo" without the Trinity - chicken, sausage, okra - in S
Louisiana where I come from, and I LOVE pickled okra!!
We grew it every summer on the farm as a kid ... anyone whose every
picked okra on a sweltering hot day will know what a rash you can get
from the leaves hitting a sweaty body when you're picking it.
I even took some okra seeds to England many years ago and actually got a
couple of plants to bear one summer, although not enough for a gumbo. :)
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On Wed, 3 Mar 2010 22:00:37 -0800 (PST), the infamous Robatoy
<[email protected]> scrawled the following:
>On Mar 3, 9:04 pm, Larry Jaques <[email protected]> wrote:
>> On Wed, 3 Mar 2010 06:43:18 -0600, the infamous "basilisk"
>> <[email protected]> scrawled the following:
>>
>>
>>
>> >"Larry Jaques" <[email protected]> wrote in message
>> >news:[email protected]...
>> >> How long do you store eggs? I'm amazed at the short time they're
>> >> considered good any more. Historically, eggs could be stored (cool)
>> >> for years.
>>
>> >If you don't wash the eggs they will keep a very long time, I know I have
>> >kept eggs for
>> >2 months but they would probably keep longer. Usually if I have any that
>> >make it to three
>> >weeks or more I feed them to the dogs.
>>
>> OK.
>>
>> >Eggs are sterile when the are laid(at least on the inside)
>> >and if they are not damaged or washed, will simply eventually dry out on the
>> >inside
>> >without ever rottening.
>>
>> Interesting. That's fertilized eggs which were allowed to get cool,
>> right?
>>
>> >Chickens can and do eat anything, I had a couple of 4x8 sheets of
>> >blue foam board stored at the barn and the next time I saw them the
>> >only thing left was the thin plastic skin that is on either side.
>> >So much for organic farm raised eggs and chickens.
>>
>> I'm surprised you guys didn't get sick from the styrene in the foam.
>> The blueboard is true styrofoam.
>>
>That blue, dense stuff carves up nicely on a cnc.
Ain't that swarf a dream to work with?
--
An author spends months writing a book, and maybe puts his
heart's blood into it, and then it lies about unread till
the reader has nothing else in the world to do.
-- W. Somerset Maugham, The Razor's Edge, 1943
On 02/28/2010 10:00 PM, Swingman wrote:
> On 2/28/2010 9:47 PM, basilisk wrote:
>
>> I raise most of the okra we eat and probably froze 40 lbs last year, but
>> it is almost gone. Most people don't know what the food they eat is
>> supposed to taste like, I will not eat a store bought egg, they are
>> bland and tasteless same as most of the store bought veggies.
>
> You can take the boy out of the country ....I've grown okra and tomatoes
> on the front porch in the midst of this urban jungle. :)
>
> And just finished this "urban chicken coop" a couple of weeks back:
>
> http://picasaweb.google.com/karlcaillouet/ChezPoulet#
>
> Actually, the coop was for my partner in Austin ... they can have
> chickens in the city limits there, but before she moved to Austin we had
> fresh eggs from her hens weekly for the past fifteen years. Since I
> finished my last house in Austin a couple of months ago, I've been
> reduced to store bought brown eggs lately.
>
That's a nice looking coop, most of my chickens free range but I've got
a couple of portable coops I use sometimes, they look more like
something extracted from a shanty town.
basilsik
On 3/2/2010 12:19 AM, Larry Jaques wrote:
>>> FIVE TO SIX MINUTES?!? Holy Shit, Batman! He flames 'em to embers.
>>> A large baked potato takes an hour in the oven, 9 minutes in the
>>> nuker. Hmm, are you running an old 400w microwave, Swingy?
>>>
>>
>> Not all that old, a couple of years maybe ... covered pyrex dish, splash
>> of water, pat of butter, creole seasoning, and some extra black pepper,
>> and nuked about five to six minutes does the trick around here ...
>> tender and perfectly done. During the summer time this is a four or five
>> night a week dish (I don't get bored eating any vegetable ... probably
>> have eaten more spinach than popeye, have it _every_ night of the week
>> ... nuke it 2:45, in case you're wondering). :)
>
> Hell, boy. I pop a whole bag of extrabutter popcorn in 2:05 in mine.
Yabbut, my deck is bigger than yours ....
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
"Robatoy" <[email protected]> wrote in message
news:1737bb69-ca3e-48b5-b5e3-76525f71bfd3@g28g2000yqh.googlegroups.com...
> When cleaning okra for a gumbo, does one leave that little hat on?
Circumcision for vegetables?
On 2/28/2010 8:28 PM, Larry Jaques wrote:
> I hadn't eaten okra since I lived in Arkansas, so it was a treat to
> have it fresh. I never did like the cardboardy caps, though, even on
> small, young okra. And the tips could be that way, too, so I always
> cut both ends off, as I do with green beans.
If selected correctly, and fully cooked, the entire okra will be tender
with most any cooking methods ... in a gumbo, it will mostly disappear
before the pot is finished.
Me, I just do the EZ way, nightly, in season ... microwave in a covered
pyrex dish for about 5 - 6 minutes, with a pat of butter and Tony
Chachere's to taste.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On Mar 4, 4:48=A0am, Puckdropper <puckdropper(at)yahoo(dot)com> wrote:
> Robatoy <[email protected]> wrote innews:9e068ee3-28b9-406d-82bf-c1=
[email protected]:
>
> > That blue, dense stuff carves up nicely on a cnc.
>
> A piece of nichrome wire and a cheap power supply does a great job too.
>
> Puckdropper
> --
> Never teach your apprentice everything you know.
So does a heat gun and a knife.
On Mar 5, 8:53=A0am, Morris Dovey <[email protected]> wrote:
> On 3/4/2010 9:59 PM, Martin H. Eastburn wrote:
>
> > My minds eye is working on that - top carries the power and the
> > the table holds the sheet by the edges only! - the ground is below
> > and the bottom stretching weight is connected to a very flexible
> > ground strap that runs to the Nichrome return. Tricky at best
> > since the sheet has to be held and maintained up to the end of the cut.
>
> Try a Google search on 'cnc nichrome' and then click on 'Images' at the
> top of the page. Folks are cutting everything from airfoils to Statue of
> Liberty mineatures.
>
> I'm not sure I should have looked. :)
>
I did.
.
.
.
.
DAMMIT!!!
Robatoy <[email protected]> wrote in
news:9e068ee3-28b9-406d-82bf-c1fbad2c61af@z35g2000yqd.googlegroups.com:
> That blue, dense stuff carves up nicely on a cnc.
>
A piece of nichrome wire and a cheap power supply does a great job too.
Puckdropper
--
Never teach your apprentice everything you know.
Morris Dovey <[email protected]> wrote in news:hmoil5$kks$1
@speranza.aioe.org:
> On 3/4/2010 3:48 AM, Puckdropper wrote:
>> Robatoy<[email protected]> wrote in
>> news:9e068ee3-28b9-406d-82bf-c1fbad2c61af@z35g2000yqd.googlegroups.com:
>>
>>> That blue, dense stuff carves up nicely on a cnc.
>>
>> A piece of nichrome wire and a cheap power supply does a great job too.
>
> There's a guy here in Des Moines who managed to combine the two. :)
>
CNC nichrome? Hey, we could make toast with special images in it!
Puckdropper
--
Never teach your apprentice everything you know.
Robatoy <[email protected]> wrote in
news:[email protected]:
> On Mar 4, 4:48 am, Puckdropper <puckdropper(at)yahoo(dot)com> wrote:
>> Robatoy <[email protected]> wrote
>> innews:9e068ee3-28b9-406d-82bf-c1
> [email protected]:
>>
>> > That blue, dense stuff carves up nicely on a cnc.
>>
>> A piece of nichrome wire and a cheap power supply does a great job
>> too.
>>
>> Puckdropper
>> --
>> Never teach your apprentice everything you know.
>
> So does a heat gun and a knife.
A rasp would do a good job of rough carving. Then a blowtorch could be
daintially applied to carefully melt the foam in to a smooth surface.
(You know, like they do with Ice Sculpting.)
Puckdropper
--
Never teach your apprentice everything you know.
Robatoy <[email protected]> wrote in
news:da171af6-0805-4b64-b83b-c887264fa81e@i25g2000yqm.googlegroups.com:
> On Mar 4, 4:52 pm, Puckdropper <puckdropper(at)yahoo(dot)com> wrote:
>> Robatoy <[email protected]> wrote
>> innews:067a9d07-ca3b-44ef-afdd-a8
> [email protected]:
>>
>> > On Mar 4, 4:48 am, Puckdropper <puckdropper(at)yahoo(dot)com>
>> > wrote:
>> >> Robatoy <[email protected]> wrote
>> >> innews:9e068ee3-28b9-406d-82bf-c1
>> > [email protected]:
>>
>> >> > That blue, dense stuff carves up nicely on a cnc.
>>
>> >> A piece of nichrome wire and a cheap power supply does a great job
>> >> too.
>>
>> >> Puckdropper
>> >> --
>> >> Never teach your apprentice everything you know.
>>
>> > So does a heat gun and a knife.
>>
>> A rasp would do a good job of rough carving. Then a blowtorch could
>> be daintially applied to carefully melt the foam in to a smooth
>> surface. (You know, like they do with Ice Sculpting.)
>>
>> Puckdropper
>> --
>> Never teach your apprentice everything you know.
>
> helluva mess
>
True, but it would do a good job of it. (The blowtorch was just thrown
in for effect.) The melting foam might not be so good for your lungs,
either.
Puckdropper
--
Never teach your apprentice everything you know.
On Mar 3, 9:04=A0pm, Larry Jaques <[email protected]> wrote:
> On Wed, 3 Mar 2010 06:43:18 -0600, the infamous "basilisk"
> <[email protected]> scrawled the following:
>
>
>
> >"Larry Jaques" <[email protected]> wrote in message
> >news:[email protected]...
> >> How long do you store eggs? =A0I'm amazed at the short time they're
> >> considered good any more. Historically, eggs could be stored (cool)
> >> for years.
>
> >If you don't wash the eggs they will keep a very long time, I know I hav=
e
> >kept eggs for
> >2 months but they would probably keep longer. Usually if I have any that
> >make it to three
> >weeks or more I feed them to the dogs.
>
> OK.
>
> >Eggs are sterile when the are laid(at least on the inside)
> >and if they are not damaged or washed, will simply eventually dry out on=
the
> >inside
> >without ever rottening.
>
> Interesting. =A0That's fertilized eggs which were allowed to get cool,
> right?
>
> >Chickens can and do eat anything, I had a couple of 4x8 sheets of
> >blue foam board stored at the barn and the next time I saw them the
> >only thing left was the thin plastic skin that is on either side.
> >So much for organic farm raised eggs and chickens.
>
> I'm surprised you guys didn't get sick from the styrene in the foam.
> The blueboard is true styrofoam.
>
That blue, dense stuff carves up nicely on a cnc.
[email protected]...
>> I'm surprised you guys didn't get sick from the styrene in the foam.
>> The blueboard is true styrofoam.
It is an inert material that will pass through with no problem, no sickness.
I have no idea what you mean by "true styrofoam" though. The word
"Styrofoam" is the copyrighted brand name for extruded styrene plastic
board. GP makes the same stuff in yellow, OC makes it in pink. It is the
same material chemically that is used in coffee cups, the foam clamshells
for take out food, and ice chests.
On Mar 4, 4:52=A0pm, Puckdropper <puckdropper(at)yahoo(dot)com> wrote:
> Robatoy <[email protected]> wrote innews:067a9d07-ca3b-44ef-afdd-a8=
[email protected]:
>
> > On Mar 4, 4:48=A0am, Puckdropper <puckdropper(at)yahoo(dot)com> wrote:
> >> Robatoy <[email protected]> wrote
> >> innews:9e068ee3-28b9-406d-82bf-c1
> > [email protected]:
>
> >> > That blue, dense stuff carves up nicely on a cnc.
>
> >> A piece of nichrome wire and a cheap power supply does a great job
> >> too.
>
> >> Puckdropper
> >> --
> >> Never teach your apprentice everything you know.
>
> > So does a heat gun and a knife.
>
> A rasp would do a good job of rough carving. =A0Then a blowtorch could be
> daintially applied to carefully melt the foam in to a smooth surface. =A0
> (You know, like they do with Ice Sculpting.)
>
> Puckdropper
> --
> Never teach your apprentice everything you know.
helluva mess
On Wed, 3 Mar 2010 06:43:18 -0600, the infamous "basilisk"
<[email protected]> scrawled the following:
>
>"Larry Jaques" <[email protected]> wrote in message
>news:[email protected]...
>> How long do you store eggs? I'm amazed at the short time they're
>> considered good any more. Historically, eggs could be stored (cool)
>> for years.
>>
>If you don't wash the eggs they will keep a very long time, I know I have
>kept eggs for
>2 months but they would probably keep longer. Usually if I have any that
>make it to three
>weeks or more I feed them to the dogs.
OK.
>Eggs are sterile when the are laid(at least on the inside)
>and if they are not damaged or washed, will simply eventually dry out on the
>inside
>without ever rottening.
Interesting. That's fertilized eggs which were allowed to get cool,
right?
>Chickens can and do eat anything, I had a couple of 4x8 sheets of
>blue foam board stored at the barn and the next time I saw them the
>only thing left was the thin plastic skin that is on either side.
>So much for organic farm raised eggs and chickens.
I'm surprised you guys didn't get sick from the styrene in the foam.
The blueboard is true styrofoam.
--
An author spends months writing a book, and maybe puts his
heart's blood into it, and then it lies about unread till
the reader has nothing else in the world to do.
-- W. Somerset Maugham, The Razor's Edge, 1943
My minds eye is working on that - top carries the power and the
the table holds the sheet by the edges only! - the ground is below
and the bottom stretching weight is connected to a very flexible
ground strap that runs to the Nichrome return. Tricky at best
since the sheet has to be held and maintained up to the end of the cut.
Maybe human puts in slats to hold up sagging sections once cut.
Martin
Puckdropper wrote:
> Morris Dovey <[email protected]> wrote in news:hmoil5$kks$1
> @speranza.aioe.org:
>
>> On 3/4/2010 3:48 AM, Puckdropper wrote:
>>> Robatoy<[email protected]> wrote in
>>> news:9e068ee3-28b9-406d-82bf-c1fbad2c61af@z35g2000yqd.googlegroups.com:
>>>
>>>> That blue, dense stuff carves up nicely on a cnc.
>>> A piece of nichrome wire and a cheap power supply does a great job too.
>> There's a guy here in Des Moines who managed to combine the two. :)
>>
>
> CNC nichrome? Hey, we could make toast with special images in it!
>
> Puckdropper
On 3/4/2010 3:48 AM, Puckdropper wrote:
> Robatoy<[email protected]> wrote in
> news:9e068ee3-28b9-406d-82bf-c1fbad2c61af@z35g2000yqd.googlegroups.com:
>
>> That blue, dense stuff carves up nicely on a cnc.
>
> A piece of nichrome wire and a cheap power supply does a great job too.
There's a guy here in Des Moines who managed to combine the two. :)
--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/
In article <[email protected]>, Puckdropper <puckdropper(at)yahoo(dot)com> wrote:
>Morris Dovey <[email protected]> wrote in news:hmoil5$kks$1
>@speranza.aioe.org:
>
>> On 3/4/2010 3:48 AM, Puckdropper wrote:
>>> Robatoy<[email protected]> wrote in
>>> news:9e068ee3-28b9-406d-82bf-c1fbad2c61af@z35g2000yqd.googlegroups.com:
>>>
>>>> That blue, dense stuff carves up nicely on a cnc.
>>>
>>> A piece of nichrome wire and a cheap power supply does a great job too.
>>
>> There's a guy here in Des Moines who managed to combine the two. :)
>>
>
>CNC nichrome? Hey, we could make toast with special images in it!
Then sell them on eBay...
On 3/4/2010 9:59 PM, Martin H. Eastburn wrote:
> My minds eye is working on that - top carries the power and the
> the table holds the sheet by the edges only! - the ground is below
> and the bottom stretching weight is connected to a very flexible
> ground strap that runs to the Nichrome return. Tricky at best
> since the sheet has to be held and maintained up to the end of the cut.
Try a Google search on 'cnc nichrome' and then click on 'Images' at the
top of the page. Folks are cutting everything from airfoils to Statue of
Liberty mineatures.
I'm not sure I should have looked. :)
--
Morris Dovey
DeSoto Solar
DeSoto, Iowa USA
http://www.iedu.com/DeSoto/
"Morris Dovey" <[email protected]> wrote in message
news:[email protected]...
> On 3/4/2010 9:59 PM, Martin H. Eastburn wrote:
>> My minds eye is working on that - top carries the power and the
>> the table holds the sheet by the edges only! - the ground is below
>> and the bottom stretching weight is connected to a very flexible
>> ground strap that runs to the Nichrome return. Tricky at best
>> since the sheet has to be held and maintained up to the end of the cut.
>
> Try a Google search on 'cnc nichrome' and then click on 'Images' at the
> top of the page. Folks are cutting everything from airfoils to Statue of
> Liberty mineatures.
>
> I'm not sure I should have looked. :)
>
Been done for donkey's years. I've got a hand held cutter in the garage.
On 02/28/2010 09:34 PM, Swingman wrote:
> On 2/28/2010 9:20 PM, basilisk wrote:
>
>> I roast okra too, only I coat it in olive oil, salt and pepper.
>> in the oven at 400 for about 30 minutes. Concentrates the flavor
>> and not near as slick as boiled.
>>
>> Thanks to Robatoy, I just finished some along with a pork steak and
>> cooked down and fried squash.
>
> Probably have averaged eating okra half a dozen times a month for the
> better part of 60 years, particularly since it's been available frozen
> for the last 30 years or so, and before that we either froze it
> ourselves, or pickled it.
>
> Being the cook in the family, I put it most of the weekly soups, and you
> can't say "gumbo" without the Trinity - chicken, sausage, okra - in S
> Louisiana where I come from, and I LOVE pickled okra!!
>
> We grew it every summer on the farm as a kid ... anyone whose every
> picked okra on a sweltering hot day will know what a rash you can get
> from the leaves hitting a sweaty body when you're picking it.
>
> I even took some okra seeds to England many years ago and actually got a
> couple of plants to bear one summer, although not enough for a gumbo. :)
>
I raise most of the okra we eat and probably froze 40 lbs last year, but
it is almost gone. Most people don't know what the food they eat is
supposed to taste like, I will not eat a store bought egg, they are
bland and tasteless same as most of the store bought veggies.
basilisk
On 2/28/2010 3:58 PM, Robatoy wrote:
> When cleaning okra for a gumbo, does one leave that little hat on?
Yes ... all you have to do to clean okra is rinse it off. The smaller
the okra, the more tender it will be and the less time it will take to cook.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On 2/28/2010 9:47 PM, basilisk wrote:
> I raise most of the okra we eat and probably froze 40 lbs last year, but
> it is almost gone. Most people don't know what the food they eat is
> supposed to taste like, I will not eat a store bought egg, they are
> bland and tasteless same as most of the store bought veggies.
You can take the boy out of the country ....I've grown okra and tomatoes
on the front porch in the midst of this urban jungle. :)
And just finished this "urban chicken coop" a couple of weeks back:
http://picasaweb.google.com/karlcaillouet/ChezPoulet#
Actually, the coop was for my partner in Austin ... they can have
chickens in the city limits there, but before she moved to Austin we had
fresh eggs from her hens weekly for the past fifteen years. Since I
finished my last house in Austin a couple of months ago, I've been
reduced to store bought brown eggs lately.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On 04 Mar 2010 21:50:58 GMT, the infamous Puckdropper
<puckdropper(at)yahoo(dot)com> scrawled the following:
>Morris Dovey <[email protected]> wrote in news:hmoil5$kks$1
>@speranza.aioe.org:
>
>> On 3/4/2010 3:48 AM, Puckdropper wrote:
>>> Robatoy<[email protected]> wrote in
>>> news:9e068ee3-28b9-406d-82bf-c1fbad2c61af@z35g2000yqd.googlegroups.com:
>>>
>>>> That blue, dense stuff carves up nicely on a cnc.
>>>
>>> A piece of nichrome wire and a cheap power supply does a great job too.
>>
>> There's a guy here in Des Moines who managed to combine the two. :)
>>
>
>CNC nichrome? Hey, we could make toast with special images in it!
What, cheap knockoffs: The Toast of Turin?
--
An author spends months writing a book, and maybe puts his
heart's blood into it, and then it lies about unread till
the reader has nothing else in the world to do.
-- W. Somerset Maugham, The Razor's Edge, 1943
On Sun, 28 Feb 2010 21:12:41 -0600, the infamous Swingman
<[email protected]> scrawled the following:
>On 2/28/2010 8:28 PM, Larry Jaques wrote:
>
>> I hadn't eaten okra since I lived in Arkansas, so it was a treat to
>> have it fresh. I never did like the cardboardy caps, though, even on
>> small, young okra. And the tips could be that way, too, so I always
>> cut both ends off, as I do with green beans.
>
>If selected correctly, and fully cooked, the entire okra will be tender
>with most any cooking methods ... in a gumbo, it will mostly disappear
>before the pot is finished.
>
>Me, I just do the EZ way, nightly, in season ... microwave in a covered
>pyrex dish for about 5 - 6 minutes, with a pat of butter and Tony
>Chachere's to taste.
FIVE TO SIX MINUTES?!? Holy Shit, Batman! He flames 'em to embers.
A large baked potato takes an hour in the oven, 9 minutes in the
nuker. Hmm, are you running an old 400w microwave, Swingy?
--
Pessimist: One who, when he has the choice of two evils, chooses both.
--Oscar Wilde (1854-1900)
Lew Hodgett wrote:
> "Kate" wrote:
>
>> You can cook asparagus like that too,.
>> Get a big enough baking dish so you can spread it out in a single
>> layer,
>> coat with olive oil, sprinkle with salt and roast for about 30 min @
>> 375.
>> It's the best! Especially when the little tips get just a bit of
>> crunch on
>> them.
> --------------------------------------
> Similar trick works for string beans, especially late in the season
> when the beans start to get tough.
>
> Keep the salt, add pepper flakes.
>
>
> Lew
>
>
>
and try a little parmigiano-reggiano grated over the veggies. Scrape it
and veggies off the baking sheet when melted and before it goes black.
On Mar 1, 6:59=A0pm, Swingman <[email protected]> wrote:
> On 3/1/2010 5:43 PM, Larry Jaques wrote:
>
>
>
>
>
> > On Sun, 28 Feb 2010 21:12:41 -0600, the infamous Swingman
> > <[email protected]> =A0scrawled the following:
>
> >> On 2/28/2010 8:28 PM, Larry Jaques wrote:
>
> >>> I hadn't eaten okra since I lived in Arkansas, so it was a treat to
> >>> have it fresh. =A0I never did like the cardboardy caps, though, even =
on
> >>> small, young okra. And the tips could be that way, too, so I always
> >>> cut both ends off, as I do with green beans.
>
> >> If selected correctly, and fully cooked, the entire okra will be tende=
r
> >> with most any cooking methods ... in a gumbo, it will mostly disappear
> >> before the pot is finished.
>
> >> Me, I just do the EZ way, nightly, in season ... microwave in a covere=
d
> >> pyrex dish for about 5 - 6 minutes, with a pat of butter and Tony
> >> Chachere's to taste.
>
> > FIVE TO SIX MINUTES?!? =A0Holy Shit, Batman! =A0He flames 'em to embers=
.
> > A large baked potato takes an hour in the oven, 9 minutes in the
> > nuker. =A0Hmm, are you running an old 400w microwave, Swingy?
>
> Not all that old, a couple of years maybe ... covered pyrex dish, splash
> of water, pat of butter, creole seasoning, and some extra black pepper,
> and nuked about five to six minutes does the trick around here ...
> tender and perfectly done. During the summer time this is a four or five
> night a week dish (I don't get bored eating any vegetable ... probably
> have eaten more spinach than popeye, have it _every_ night of the week
> ... nuke it 2:45, in case you're wondering). :)
>
> --www.e-woodshop.net
> Last update: 10/22/08
> KarlC@ (the obvious)
Robbie looooves them there epinards.......
On 2/28/2010 10:06 PM, basilisk wrote:
> That's a nice looking coop, most of my chickens free range but I've got
> a couple of portable coops I use sometimes, they look more like
> something extracted from a shanty town.
This coop style is big in Europe and Britain ... they call the style an
"Ark", and, depending upon size, they will hold 4 to 6 hens for the
backyard chicken raiser ... perfect for urban use and they are growing
in popularity here in the US.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On Mar 1, 7:12=A0pm, Robatoy <[email protected]> wrote:
>
> Robbie looooves them there epinards.......
For true!
On Sun, 28 Feb 2010 22:00:27 -0600, the infamous Swingman
<[email protected]> scrawled the following:
>On 2/28/2010 9:47 PM, basilisk wrote:
>
>> I raise most of the okra we eat and probably froze 40 lbs last year, but
>> it is almost gone. Most people don't know what the food they eat is
>> supposed to taste like, I will not eat a store bought egg, they are
>> bland and tasteless same as most of the store bought veggies.
>
>You can take the boy out of the country ....I've grown okra and tomatoes
>on the front porch in the midst of this urban jungle. :)
>
>And just finished this "urban chicken coop" a couple of weeks back:
>
>http://picasaweb.google.com/karlcaillouet/ChezPoulet#
Not bad. What does the beastie weigh?
>Actually, the coop was for my partner in Austin ... they can have
>chickens in the city limits there, but before she moved to Austin we had
>fresh eggs from her hens weekly for the past fifteen years. Since I
>finished my last house in Austin a couple of months ago, I've been
>reduced to store bought brown eggs lately.
I got some green (she called them blue) veggie-fed eggs from a client
last month, and some fresh leeks, leaf parsley, potatoes, and carrots.
I made a nice bit of leek soup. Yum! Anywho, her eggs didn't taste
much different (or better than) the Fred Meyer eggs I usually buy.
--
Pessimist: One who, when he has the choice of two evils, chooses both.
--Oscar Wilde (1854-1900)
On Sun, 28 Feb 2010 21:34:00 -0600, Swingman <[email protected]> wrote:
>On 2/28/2010 9:20 PM, basilisk wrote:
>
>> I roast okra too, only I coat it in olive oil, salt and pepper.
>> in the oven at 400 for about 30 minutes. Concentrates the flavor
>> and not near as slick as boiled.
>>
>> Thanks to Robatoy, I just finished some along with a pork steak and
>> cooked down and fried squash.
>
>Probably have averaged eating okra half a dozen times a month for the
>better part of 60 years, particularly since it's been available frozen
>for the last 30 years or so, and before that we either froze it
>ourselves, or pickled it.
Wow! People actually *eat* okra? I always sort of thought it was a
cruel joke that southerners played on the rest of the country, sort of
like that Canadian stuff (poutaine?).
Excuse me while I go boil some rutabagas...
Tim Douglass
http://www.DouglassClan.com
"I'm not exactly burned out, but I'm a little bit scorched and there's some smoke damage."
wrote:
> Tim Douglass <[email protected]> wrote in
> news:[email protected]:
>
>>
>> Wow! People actually *eat* okra? I always sort of thought it was a
>> cruel joke that southerners played on the rest of the country, sort of
>> like that Canadian stuff (poutaine?).
>>
>> Excuse me while I go boil some rutabagas...
>> Tim Douglass
>>
>
> I've only had it fried. Pretty good stuff, though. Ketchup goes quite
> well with it.
>
Fried is pretty much OK in small quantities. Boiled is the stuff of which
sick jokes are made. Let it sit too long in the bowl and it comes up with
strings that look like snot. <-- Yeah, it's that bad looking, there's no
other way to describe it.
> Fried Okra, fried potatoes, "throwed" rolls, and the best hamburger steak
> you're likely to find in any restaurant makes the half hour detour to
> Ozark, MO well worth it.
>
So, you've been there too? Ozark, that is, one of the BIL's lives there.
Haven't been to that restaurant yet, every time we think about going it's
not a good time unless we want to wait forever.
Fried okra and BBQ brisket -- a Texas combo that's pretty decent. There's
lots of other stuff with BBQ brisket that's better -- Corn on the cob, fresh
baked rolls from the bread girl, and cobbler at Spring Creek BBQ come to
mind -- you can keep the okra, I'll take the fresh hot rolls any day.
> Puckdropper
--
There is never a situation where having more rounds is a disadvantage
Rob Leatham
On 2/28/2010 5:19 PM, basilisk wrote:
> On 02/28/2010 03:58 PM, Robatoy wrote:
>> When cleaning okra for a gumbo, does one leave that little hat on?
>
> If the okra is small and tender, I leave the caps on and pick off the
> spines(if it has any, most store bought doesn't), if the okra is
> larger, I'll cut it up in chunks and discard the caps.
>
> Off to the freezer to get some okra to thaw. :)
My mother always discarded the caps--I never felt any urge to eat them
myself. They tend to be tough.
In article <[email protected]>, "J. Clarke" <[email protected]> wrote:
>My mother always discarded the caps--I never felt any urge to eat them
>myself. They tend to be tough.
I never felt the urge to eat any other part of it either...
On 3/1/2010 1:12 AM, Puckdropper wrote:
> Tim Douglass<[email protected]> wrote in
> news:[email protected]:
>
>>
>> Wow! People actually *eat* okra? I always sort of thought it was a
>> cruel joke that southerners played on the rest of the country, sort of
>> like that Canadian stuff (poutaine?).
>>
>> Excuse me while I go boil some rutabagas...
>> Tim Douglass
>>
>
> I've only had it fried. Pretty good stuff, though. Ketchup goes quite
> well with it.
>
> Fried Okra, fried potatoes, "throwed" rolls, and the best hamburger steak
> you're likely to find in any restaurant makes the half hour detour to
> Ozark, MO well worth it.
Do they fry it plain or do they bread it? Every time I've seen fried
okra in a restaurant it was breaded. My mother used to just cut it up
and stir fry it (back before anybody had heard of "stir frying") in oil.
The breaded kind is a lesser beast IMO.
"basilisk" <[email protected]> wrote
I roast okra too, only I coat it in olive oil, salt and pepper.
in the oven at 400 for about 30 minutes. Concentrates the flavor
and not near as slick as boiled.
Thanks to Robatoy, I just finished some along with a pork steak and
cooked down and fried squash.
basilsik
-----
Oh m'gosh that sounds good!
I love Okra all kinds of ways, pickled, in soup & stews, fried, breaded and
fried, raw when it's young and tender..
Once the garden is up and running this year, I'm going to give this a try.
You can cook asparagus like that too,.
Get a big enough baking dish so you can spread it out in a single layer,
coat with olive oil, sprinkle with salt and roast for about 30 min @ 375.
It's the best! Especially when the little tips get just a bit of crunch on
them.
Man, now I really want some for dinner.
On 3/9/2010 5:23 PM, Lew Hodgett wrote:
> "Kate" wrote:
>
>> You can cook asparagus like that too,.
>> Get a big enough baking dish so you can spread it out in a single
>> layer,
>> coat with olive oil, sprinkle with salt and roast for about 30 min @
>> 375.
>> It's the best! Especially when the little tips get just a bit of
>> crunch on
>> them.
> --------------------------------------
> Similar trick works for string beans, especially late in the season
> when the beans start to get tough.
>
> Keep the salt, add pepper flakes.
I just had a weird idea--Okra fried rice. I'm out of okra at the
moment--next time I go shopping I might get some and give that a try.
On 2/28/2010 4:16 PM, Swingman wrote:
> On 2/28/2010 3:58 PM, Robatoy wrote:
>> When cleaning okra for a gumbo, does one leave that little hat on?
>
> Yes ... all you have to do to clean okra is rinse it off. The smaller
> the okra, the more tender it will be and the less time it will take to
> cook.
Most gumbo cooks use "cut okra" ... just slice/crosscut whole okra into
wheels about 1/2" long. Not all that critical, but if you put cut okra
in too early, it will all but disappear by the time the gumbo is ready
to eat ... not a bad thing for some who don't really like okra.
--
www.e-woodshop.net
Last update: 10/22/08
KarlC@ (the obvious)
On 01 Mar 2010 14:47:42 GMT, the infamous Puckdropper
<puckdropper(at)yahoo(dot)com> scrawled the following:
>"J. Clarke" <[email protected]> wrote in
>news:[email protected]:
>
>>
>> Do they fry it plain or do they bread it? Every time I've seen fried
>> okra in a restaurant it was breaded. My mother used to just cut it up
>> and stir fry it (back before anybody had heard of "stir frying") in
>> oil.
>> The breaded kind is a lesser beast IMO.
>>
>
>Breaded. Most fried foods seem to have some sort of breading on them.
I think the one time I tried okra in a restaurant it was breaded. I
never went back. Okra is fine fried or boiled, but not breaded.
--
Pessimist: One who, when he has the choice of two evils, chooses both.
--Oscar Wilde (1854-1900)
On Mon, 01 Mar 2010 17:59:01 -0600, the infamous Swingman
<[email protected]> scrawled the following:
>On 3/1/2010 5:43 PM, Larry Jaques wrote:
>> On Sun, 28 Feb 2010 21:12:41 -0600, the infamous Swingman
>> <[email protected]> scrawled the following:
>>
>>> On 2/28/2010 8:28 PM, Larry Jaques wrote:
>>>
>>>> I hadn't eaten okra since I lived in Arkansas, so it was a treat to
>>>> have it fresh. I never did like the cardboardy caps, though, even on
>>>> small, young okra. And the tips could be that way, too, so I always
>>>> cut both ends off, as I do with green beans.
>>>
>>> If selected correctly, and fully cooked, the entire okra will be tender
>>> with most any cooking methods ... in a gumbo, it will mostly disappear
>>> before the pot is finished.
>>>
>>> Me, I just do the EZ way, nightly, in season ... microwave in a covered
>>> pyrex dish for about 5 - 6 minutes, with a pat of butter and Tony
>>> Chachere's to taste.
>>
>> FIVE TO SIX MINUTES?!? Holy Shit, Batman! He flames 'em to embers.
>> A large baked potato takes an hour in the oven, 9 minutes in the
>> nuker. Hmm, are you running an old 400w microwave, Swingy?
>>
>
>Not all that old, a couple of years maybe ... covered pyrex dish, splash
>of water, pat of butter, creole seasoning, and some extra black pepper,
>and nuked about five to six minutes does the trick around here ...
>tender and perfectly done. During the summer time this is a four or five
>night a week dish (I don't get bored eating any vegetable ... probably
>have eaten more spinach than popeye, have it _every_ night of the week
>... nuke it 2:45, in case you're wondering). :)
Hell, boy. I pop a whole bag of extrabutter popcorn in 2:05 in mine.
--
Pessimist: One who, when he has the choice of two evils, chooses both.
--Oscar Wilde (1854-1900)
On Sun, 28 Feb 2010 13:58:43 -0800 (PST), the infamous Robatoy
<[email protected]> scrawled the following:
>When cleaning okra for a gumbo, does one leave that little hat on?
No, the hat and tail come off. Jes keep de goodness of de body. I
gar-on-tee! Justin hissef tell me dis. Whooee!
--
Pessimist: One who, when he has the choice of two evils, chooses both.
--Oscar Wilde (1854-1900)
On 02/28/2010 03:58 PM, Robatoy wrote:
> When cleaning okra for a gumbo, does one leave that little hat on?
If the okra is small and tender, I leave the caps on and pick off the
spines(if it has any, most store bought doesn't), if the okra is
larger, I'll cut it up in chunks and discard the caps.
Off to the freezer to get some okra to thaw. :)
basilisk
On Tue, 2 Mar 2010 06:42:07 -0600, the infamous "basilisk"
<[email protected]> scrawled the following:
>
>"Larry Jaques" <[email protected]> wrote in message
>news:[email protected]...
>> On Sun, 28 Feb 2010 22:00:27 -0600, the infamous Swingman
>> <[email protected]> scrawled the following:
>>
>>>On 2/28/2010 9:47 PM, basilisk wrote:
>>>
>>>> I raise most of the okra we eat and probably froze 40 lbs last year, but
>>>> it is almost gone. Most people don't know what the food they eat is
>>>> supposed to taste like, I will not eat a store bought egg, they are
>>>> bland and tasteless same as most of the store bought veggies.
>>>
>>>You can take the boy out of the country ....I've grown okra and tomatoes
>>>on the front porch in the midst of this urban jungle. :)
>>>
>>>And just finished this "urban chicken coop" a couple of weeks back:
>>>
>>>http://picasaweb.google.com/karlcaillouet/ChezPoulet#
>>
>> Not bad. What does the beastie weigh?
>>
>>
>>>Actually, the coop was for my partner in Austin ... they can have
>>>chickens in the city limits there, but before she moved to Austin we had
>>>fresh eggs from her hens weekly for the past fifteen years. Since I
>>>finished my last house in Austin a couple of months ago, I've been
>>>reduced to store bought brown eggs lately.
>>
>> I got some green (she called them blue) veggie-fed eggs from a client
>> last month, and some fresh leeks, leaf parsley, potatoes, and carrots.
>> I made a nice bit of leek soup. Yum! Anywho, her eggs didn't taste
>> much different (or better than) the Fred Meyer eggs I usually buy.
>>
>I give away about 6 times as many eggs as we can eat, I can be real picky
>about what I keep to eat.
How long do you store eggs? I'm amazed at the short time they're
considered good any more. Historically, eggs could be stored (cool)
for years.
>The best eggs are from first year layers that are completly free range,
>I only feed the chickens enough so that they will have a sense of where
>home is.
Parents of teens could learn from this.
>This may gross out a lot of people but won't surprise anyone that grew up
>on a farm, the chickens literally follow the horses and goats around
>cleaning up behind them, I haven't had to muck a stall out in ages. saves
>a lot of time and effort.
I thought they only ate the bugs and flies which came for the poo.
--
Pessimist: One who, when he has the choice of two evils, chooses both.
--Oscar Wilde (1854-1900)
"Larry Jaques" wrote:
> How long do you store eggs? I'm amazed at the short time they're
> considered good any more. Historically, eggs could be stored (cool)
> for years.
------------------------------------
When a chicken lays an egg, the shell is sealed by a coating similar
to cooking oil.
During the cleaning and candling process this coating gets removed
thus removing the natural protection of the shell.
Common trick for sailors, including myself, is to buy eggs from the
farm if possible, then coat shells with cooking oil and store onboard
in a cool place, turning eggs end for end every 2-3 days.
Have kept eggs this way for about 6 weeks with no problems.
Probably could have kept them longer, but the cruise was over.
Lew
"Larry Jaques" <[email protected]> wrote in message
news:[email protected]...
> On Tue, 2 Mar 2010 06:42:07 -0600, the infamous "basilisk"
> <[email protected]> scrawled the following:
>
>>
>>"Larry Jaques" <[email protected]> wrote in message
>>news:[email protected]...
>>> On Sun, 28 Feb 2010 22:00:27 -0600, the infamous Swingman
>>> <[email protected]> scrawled the following:
>>>
>>>>On 2/28/2010 9:47 PM, basilisk wrote:
>>>>
>>>>> I raise most of the okra we eat and probably froze 40 lbs last year,
>>>>> but
>>>>> it is almost gone. Most people don't know what the food they eat is
>>>>> supposed to taste like, I will not eat a store bought egg, they are
>>>>> bland and tasteless same as most of the store bought veggies.
>>>>
>>>>You can take the boy out of the country ....I've grown okra and tomatoes
>>>>on the front porch in the midst of this urban jungle. :)
>>>>
>>>>And just finished this "urban chicken coop" a couple of weeks back:
>>>>
>>>>http://picasaweb.google.com/karlcaillouet/ChezPoulet#
>>>
>>> Not bad. What does the beastie weigh?
>>>
>>>
>>>>Actually, the coop was for my partner in Austin ... they can have
>>>>chickens in the city limits there, but before she moved to Austin we had
>>>>fresh eggs from her hens weekly for the past fifteen years. Since I
>>>>finished my last house in Austin a couple of months ago, I've been
>>>>reduced to store bought brown eggs lately.
>>>
>>> I got some green (she called them blue) veggie-fed eggs from a client
>>> last month, and some fresh leeks, leaf parsley, potatoes, and carrots.
>>> I made a nice bit of leek soup. Yum! Anywho, her eggs didn't taste
>>> much different (or better than) the Fred Meyer eggs I usually buy.
>>>
>>I give away about 6 times as many eggs as we can eat, I can be real picky
>>about what I keep to eat.
>
> How long do you store eggs? I'm amazed at the short time they're
> considered good any more. Historically, eggs could be stored (cool)
> for years.
>
If you don't wash the eggs they will keep a very long time, I know I have
kept eggs for
2 months but they would probably keep longer. Usually if I have any that
make it to three
weeks or more I feed them to the dogs.
Eggs are sterile when the are laid(at least on the inside)
and if they are not damaged or washed, will simply eventually dry out on the
inside
without ever rottening.
>
>>The best eggs are from first year layers that are completly free range,
>>I only feed the chickens enough so that they will have a sense of where
>>home is.
>
> Parents of teens could learn from this.
>
>
>>This may gross out a lot of people but won't surprise anyone that grew up
>>on a farm, the chickens literally follow the horses and goats around
>>cleaning up behind them, I haven't had to muck a stall out in ages. saves
>>a lot of time and effort.
>
> I thought they only ate the bugs and flies which came for the poo.
Chickens can and do eat anything, I had a couple of 4x8 sheets of
blue foam board stored at the barn and the next time I saw them the
only thing left was the thin plastic skin that is on either side.
So much for organic farm raised eggs and chickens.
>
> --
> Pessimist: One who, when he has the choice of two evils, chooses both.
> --Oscar Wilde (1854-1900)
"Puckdropper" <puckdropper(at)yahoo(dot)com> wrote in message
news:[email protected]...
> Tim Douglass <[email protected]> wrote in
> news:[email protected]:
>
>>
>> Wow! People actually *eat* okra? I always sort of thought it was a
>> cruel joke that southerners played on the rest of the country, sort of
>> like that Canadian stuff (poutaine?).
>>
>> Excuse me while I go boil some rutabagas...
>> Tim Douglass
>>
>
> I've only had it fried. Pretty good stuff, though. Ketchup goes quite
> well with it.
>
> Fried Okra, fried potatoes, "throwed" rolls, and the best hamburger steak
> you're likely to find in any restaurant makes the half hour detour to
> Ozark, MO well worth it.
>
Lambert's? There is one somewhere around Mobile, insane quantaties
of food, my whole family could have gotten by with what was on my plate.
basilisk