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<blockquote data-quote="Dannyalcatraz" data-source="post: 8450788" data-attributes="member: 19675">I forgot an okra story!&nbsp; Actually, two!1) I was trying Filipino food for the first time at a cafeteria-style place, and the owners were being very patient in helping me (&amp; Mom) make our choices.&nbsp; We were picking things out with their help when I noticed they had very few stand-alone veggie dishes.&nbsp; So we wound up getting an okra dish.&nbsp; Surprisingly, it was the single best side dish we had.&nbsp; I got seconds.2) if you’re adventurous, check Asian/African groceries for okra.&nbsp; Often, they’ll have variants from those regions that are smaller than the American ones, which are MUCH less slimy,*&nbsp; Completely different culinary experience.* That said, you actually want that slime if you‘re making a gumbo, because it acts like a thickener.&nbsp; Of the several gumbos I make, the only okra based one uses the American variant of the plant.</blockquote>

[QUOTE="Dannyalcatraz, post: 8450788, member: 19675"] I forgot an okra story! Actually, two! 1) I was trying Filipino food for the first time at a cafeteria-style place, and the owners were being very patient in helping me (& Mom) make our choices. We were picking things out with their help when I noticed they had very few stand-alone veggie dishes. So we wound up getting an okra dish. Surprisingly, it was the single best side dish we had. I got [I]seconds[/I]. 2) if you’re adventurous, check Asian/African groceries for okra. Often, they’ll have variants from those regions that are smaller than the American ones, which are MUCH less slimy,* Completely different culinary experience. * That said, you actually [I]want[/I] that slime if you‘re making a gumbo, because it acts like a thickener. Of the several gumbos I make, the only okra based one uses the American variant of the plant. [/QUOTE]

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