Sher wrote:[...] ONE way here in the south [...]
Yes, I remember that my mother (this was in Houston) used okra and tomatoes without problems when she baked porkchops. I don't remember exactly how she handled the ingredients.
[...] that okra is not slimy is FRIED--the standard way is not an option, of course, [...]
Well, maybe it is. I lost so much weight on the McDougall program that Dr. McDougall suggested I add small amounts of oil and sugar to keep my weight from sinking even further.
[...] but I wonder if you could substitute white rice flour for the coating, and bake them?
Except for the white rice, which is the least acid-producing of all the grains, I use no grains at all -- which means no flour from wheat. However, I just bought a bag of tapioca flour (which I use to thicken canned pumpkin for a pudding). I might try that.
Should I (1) thaw the okra, (2) sprinkle the tapioca flour over both sides and all around them, and then (3) place the floured slices on a metal sheet? Should I bake them for maybe 30 minutes at 350 degrees. I suspect the frozen ones, like most frozen vegs, are already partly cooked, so baking wouldn't take long -- just long enough to cook the flour and dry the okra out, I suppose.
I wonder if you cooked the sliced okra WITH the rice, if it would absorb some of the moisture ("slime") of the okra?
That's an idea. Should I try placing the dry rice and the frozen okra in the water and then turn on the heat? (I have a rice cooker with a pan for the rice and a tray above it for vegs or a small bowl of soup to warm.)
If you CAN, okra is a wonderful ingredient in soups--I always think of gumbo! Some sort of veggie gumbo would be good, either with white rice in the mix, or a thick gumbo, served over a mound of rice.
I can eat any fruit, any vegetable, and any root and gourd. So, yes, that's a good idea. I will look for veg gumbo recipes that include okra. Do tomatoes "cut" the sliminess of the okra? I guess that is why you suggested vinegar too.
Pickled okra is quite good, too.
Yes, but the whole, bottled kind is very expensive for the quantities I would want to eat -- a cup or two per day, most days. I wonder what would happen to sliced okra if it was pickled at home?
I've never said, but you are such an inspiration. I admire how you have met your challenges, and not given up.
Thank you. I always assumed that poor health is not an acceptable option and that I am responsible for my conditions to a great extent.
Thank you for your many suggestions. I have learned to enjoy experimenting. Now I have lots of new things to try.
Best to you,