Pineapple Express: Someone Is Wrong on the Internet?

[payn]

Yeah, though I have not had it much and we I have it often had corn beef or pork mixed in. I don't like it with okra. I don't like anything with okra.

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I had a GF from Louisiana and she loved okra. Never figured that one out.

 

[Whizbang Dustyboots]

Okra is great in gumbo, where it dissolves into, basically, a thickening gelatin.

Otherwise, yeah, gross.

 

[TiQuinn]

Okra's hard. I've enjoyed it deep-fried with salt, but I'm pretty sure I'd enjoy shoe leather deep-fried with salt. I keep on getting maque choux as a side thinking I might like it, but I've either not had good maque choux, or, well, okra's not for me.

I don’t mind the taste of okra but that consistency…gah, it’s really not appealing.

 

[Cadence]

Twice a year trip to the Midwest is about done, and I'll be returning from the land of dipped Italian Beef with hot peppers back to the land of pulled pork with mustard based and vinegar based sauces.

Oh for the Carolinas to get a few (more?) places that make them.

 

[Old Fezziwig]

I had a GF from Louisiana and she loved okra. Never figured that one out.

Well, it's not uncommon for folks to have a soft spot for the regional cuisine where they grew up.

 

[MNblockhead]

Well, it's not uncommon for folks to have a soft spot for the regional cuisine where they grew up.

I'd try clam nog.

 

[Hussar]

I wouldn’t assume anyone or everyone commenting here is referring to you or that one thread.

Oh, no. I haven't actually read anything in this thread for a while. Just wanted to get something off my chest.

 

[Old Fezziwig]

I'd try clam nog.

I'll try just about anything once.

 

[el-remmen]

I like okra fine. Succotash, too.

 

[Whizbang Dustyboots]

Twice a year trip to the Midwest is about done, and I'll be returning from the land of dipped Italian Beef with hot peppers back to the land of pulled pork with mustard based and vinegar based sauces.

Oh for the Carolinas to get a few (more?) places that make them.

I saw a "gold" barbecue sauce in the grocery store today, which I have to imagine is the company's way of sneaking a mustard-based sauce onto people's tables.