A while back I watched some horrific video on how our meat is handled while it still has a heartbeat, and decided to become a vegetarian. It was short lived however, when I discovered that there were humane ways to put meat in the grocery store.
This all started with the Great Waffle Drought. I didn’t bring my old waffle maker with me when we headed East, it was a hand-me-down on it’s last leg and I figured a new one would be easy to come by. Wrong. I kept hoping for one when Mother’s Day and such gift-giving holidays would roll around and kept not getting one, until not giving me one became a kind of running joke that everyone laughed at except me. At long last, when the dream had faded to a mere vague longing, the Old Man surprised me with a Belgian style kajigger.
Fry it up until you don’t see any slime. Okra will blacken and some of it will stick to the bottom of pan. That’s perfect! Keep cooking and let surface of Okra get somewhat blackened. If you are getting ahead of yourself, adjust temp. Your goal is to blacken/toast okra while simultaneously cooking out the slime.
How can you not fall in love with a dish that’s (a) healthy, (b) great tasting, and (c) so freaking fun to say? C’mon people, say it with me now…..
baa baaaaa ganoooosh
See? Fun words on happy tongues makes dishes more tasty.
