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Old 05-18-2002, 06:52 AM   #11
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Norma, I have always just used the smaller okra pods and cut. I use a mixture of corn meal and flour seasoned with salt, pepper, and garlic powder. Dip in dry mixture, dip in egg, re-dip in dry mixture. This has always worked for me. I have never taken the time like Brad does to blanch and soak. I don't think my family could watch while I did all those things! They're too impatient for their okra!!!! I cook them quickly so as not to "loose" them.

I was out of flour one time and the okra ready to go - all I had was a package of pancake mix - YUMMERS!!!!! It worked like a dream. I just used that like I would the flour then used the egg the same.

I'm going to remember about freezing or cooling things like onion rings - that's for sure. I'll try that with my okra next time but I have had pretty good luck.


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Old 11-09-2003, 09:42 PM   #12
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Cooking calamari

I am a long time Italain American chef,most of what I read here is pretty much correct.Fast cook calamari high heat,in and out.thy cook that fast. In a sauce add them after you colse the heat,let the pot sit for about three min.,very tender. For a salade, let salted water come to boil (close heat) put in calamari let stand for about three min. drain and let cool five min.add a little lemon and oil (olive) refrigate till your ready to use .There are so manny ways to cook or use calamari. If you need more ideas . Chef Victor.....res7a8ke@yahoo

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