Pineapple Express: Someone Is Wrong on the Internet?

[Dannyalcatraz]

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

Maybe I’m misunderstanding…. Okra? In maque choux? That’s a new one on me.

Traditionally, macque choux is made either with corn or green beans, some (LOTS of) butter, plus some onions, tomato, peppers and either bacon or ham, then seasoned with salt & pepper. (Personally, I greatly prefer the more common corn incarnation of this dish.)

As for okra itself, I’m not a fan. But I’ve found a couple of preparations that I enjoyed. I’ve had it in 2-3 gumbos I’ve liked (including one I developed I call “Bachelor’s Gumbo”). But a shocking one was sautéed with onions at a Filipino restaurant, which I loved an my okra loving mom didn’t.

One final note: check your ethnic groceries for “Asian”/“African” okra. It’s MUCH smaller, and as a result, has a bit more flavor and a lot less slime.

 

[Old Fezziwig]

Maybe I’m misunderstanding…. Okra? In maque choux? That’s a new one on me.

At least one of the restaurants doing Cajun and Creole cuisine here in SF has okra in the maque choux (Brenda's). I just looked at the menu, and they do label it "okra maque choux," so, although I didn't know naughty word from Shinola as far as authenticity, they anticipated that there could be objections.

 

[dragoner]

Growing up in Texas it was mostly pickled, though cut up and deep fried is good. Things I miss are a good po boy or muffuletta.

 

[CleverNickName]

Any fans of pickled okra up in here?

 

[Dannyalcatraz]

At least one of the restaurants doing Cajun and Creole cuisine here in SF has okra in the maque choux (Brenda's). I just looked at the menu, and they do label it "okra maque choux," so, although I didn't know naughty word from Shinola as far as authenticity, they anticipated that there could be objections.

Upon further investigation, it IS a thing. However, it’s probably of more recent origins, or more recently being highlighted as a known variant.

But to be honest, I’m not totally surprised that it exists. People experiment with recipes, and familial or regional variations pop up.

No joke, despite being from NOLA, and the first published recipes for it showing up in gulf cost cookbooks pre-Civil War, nobody in my family had ever heard of shrimp & grits until we’d been living in Texas for more than 30 years.

 

[Whizbang Dustyboots]

Let's be honest, trying to make grits more interesting is a key part of eating grits.

 

[Dannyalcatraz]

Let's be honest, trying to make grits more interesting is a key part of eating grits.

We usually just add more dairy. I use a bunch of butter, sub a little milk for water, and add 2-3 kinds of cheese.

What I DON’T understand and reject every time is sweet grits, and it’s bizzaro world cousin, savory oatmeal.

 

[trappedslider]

 

[Staffan]

Let's be honest, trying to make grits more interesting is a key part of eating grits.

Have you considered having people wrestle in them?

 

[trappedslider]

Let's be honest, trying to make grits more interesting is a key part of eating grits.