Lil Tip...if you boil the okra and strain it...rinse it in cold water...all the slime comes out and it's ready to add to any meal. I also boil Cactus (Nopalitos), strain, rinse and they are ready for my Nopalitos and eggs. Saute in oil... onions, garlic, cilantro, Nopalitos. Add eggs, chili powder, salt n pepper stir it up. Put in a warmed up flour tortilla. 😋 I just found your video! Love watching you cook! 😊
I love The Cajun Ninja, Charlie Andrews, and Chef Ted... You right there with dem! This is the first time I've seen your channel... Girl I love your energy and the cooking Cest Si Bon! You got a new sub
Listen!!! I fell in soon as I seen lake charles.! New family from ya neighbors in Beaumont,tx!! You remind me so much of my cousins in your area!! Keep doing ya thing!!
@patndapot I forgot to tell you I luv you haircut voice cooking all about you wish I could cook up some bad ass cooking one day with you for real you made my day today it's time for another Beer for me 😆
Its mush..how do I make it but keep it in chunks? I'm trying to make smothered okra with tomato and sausage ect but all they had was fresh okra how do I get the slime out without it falling apart into mush?
The only way to get the slime out is to cook it just like I did in the video. I’m not sure of a way on how to cook it without slime and keep it in chunks, I’ve always smothered it down just like I did in the video, I’ve been cooking it like this all my life. I’m so sorry I couldn’t help you on this. Good luck 😊
The secret is to get your oil hot, and NOT overcrowd it with too much okra. Too much will make it mush, an undesirable consistency for us New Orleanians.
It's amazing how different we all cook in the different parishes in Louisiana. I am from Avoyelles Parish and I have never seen or had Okra with ham hocks before. I am definitely going to try this method. We cook it with tomato sauce and paste, sausage, shrimp etc. Love your videos 🍹
@@DIVA6236 I’m from the New Orleans area and we also cook an okra dish the same way y’all do in Avoyelles, smothering the okra down with tomato sauce/paste, and shrimp and sometimes we also add smoked sausage and other times just the shrimp. We put that dish over white rice.
The pot I’m cooking the okra in is a Magnalite pot, it’s very hard to find, if you find it, it’s usually someone selling it second hand. Check eBay, you might be able to find it there, but let me warn you, they will be very expensive because the manufacturer no longer makes them.
McWare bought out Magnalite. You can find them in Market Basket, WalMart and at Amazon. They’re not quite the same (to me) as the old magnalite, but it will do. Mine seem to have a ‘gray haze’ on them after washing, but maybe cuz they are still ‘new’. I always have to scrub them with SOS pads but I get better results with these pots than anything else on the market.
You said a month full….. We don’t do it like that in New Orleans!!!! You Damn Right!!!! I’m NOT from New Orleans, I’m from Southwest Louisiana and Baby we know how to cook!!! Don’t talk to me about New Orleans cooking, because we will agree to disagree!!!!
@@sl5346 ~ her accent is a lil thick for lake Charles. Sounds like she from a lil deeper south ~ down around Opelousas or Lafayette 👍🏽 but with her energy she is definitely La bred 👍🏽👍🏽👍🏽🤗 great peoples
