As if it's not hard enough!

Two foods I also like, but am forbidden to eat because the Vitamin-K interferes with a medication. I also like okra and green peppers. Emily

They were serving deep-fried Bon-bons, Twinkies, cheese and even bacon at the rodeo here in Houston last week. I didn't go, and I think I'd have passed on all those calories, not to mention they did not sound good. On the other hand, okra is good, When I prepare it, I use my DM's batter recipe. Emily Emily

Congratulations! I know the girls will be ever so appreciative. Emily

You are *welcome* to them. Now if I could just get people to quit loading them into salads, stews, Ragù....

Beverly

Eeeeyyuuupp!

I can tolerate red bell peppers, barely. And usually they are easy to pick out of a dish. The green ones permeate every nook and cranny of whatever dish they are abusing. :-(

Beverly

These were for a school band, and I'm pretty sure, judging from the buttons and sizes, that there must be a couple of guys as well. ;-)

Beverly

Farley's for me, thank you.

Olwyn Mary in New Orleans

Since I moved to the Deep South, I have learned to cook okra and tomatoes together. Canned tomatoes will do, I just pour them into a skillet, add some frozen sliced okra, bring it all up to a simmer, cook until okra is done, (stir it now and again so it doesn't stick)then salt and pepper to taste. Even dh likes it, and he was adamantly against okra.

Olwyn Mary in New Orleans.

And okra is a super-veggie (especially nutricious)! However, okra (like eggplant) is one of those items that is either delicious or atrocious depending on how you prepare it.

Erin (who has a damn difficult time finding okra in Sweden!)

Good grief, no! MARS BARS, PULLLEEEZ! ;)

Oh, you take little camemberts and put a breadcrumb coating on them, then deep fry them and serve with cranberry jam. You can put larger chunks of any mild cheese like Gouda on a skewer and do the same to them. Don't ask me how it's done but it's just delicious! You can buy that on German Christmas markets. (And don't count the calories or WW points.) :-)

Well, you can even deep fry ice cream, as long as it's coated in some pastry dough or whatever. A friend of mine did that rather frequently, though personally I never was invited to one of >those< dinners. I guess you've got to be quick, both with deep frying and eating. ;-) Which proves that you can deep fry everything that fits into the chip pan. (This reminds me of Roddy Doyle's 'The Van' where they get a chipper van and business is booming until Jimmy Rabbitte Sr accidentally deep fries one of his granddaughters unused nappies.)

U.

Beverly, here in the South, we know how to batter and deep fry EVERYTHING. If it's remotely edible to begin with, we can batter it and fry it.

The one that skeert me was the first time I was at a carnival type thing and they had deep fried twinkies. Maybe it's just me but I think those ought to be served with a napkin and a portable defibrillator!!!

Here's a fried cheese I bet you would like. Next time you are at the grocery grab a tub of the freshly Shredded (not grated) Parmesan. Take it home. (I try to be specific in my directions.) Heat a small non-stick or iron skillet over med-high heat (I have one that's about 8" across it's perfect.) When the skillet is hot, sprinkle a layer of the parmesan in there so the bottom of the skillet is covered, but it's mostly a single layer. (not a cheese pile.) Watch that you don't get it too hot, but let it fry till it's golden and not bubbly any more. (it will go from bubbly to crispy pretty quick but that's what you want.) Slide a spatula under the edge and flip like a pancake. You want that side golden too. Then slide it out on a cutting board. Now you can do a few things at this point. You can, while it's still soft-ish, roll it onto a chopstick and let it cool. Then you can slide it off the stick, and cut into chunks. Those are good on salads, like croutons. Or you can leave it flat and cut into pieces, I use a pizza cutter. Then when it cools a little you have home made cheese crackers. ;) SO YUMMY!!! The three and five cheese blends you can get in the deli (usually parm., romano, etc.) work well too.

These take a little practice to get just right. I fiddle with the edges just about the whole time. But if you can make crepes, you can do this.

Sharon

Sometimes I can get baby bell peppers, I just throw them in a oven dish with the olive oil and roast them that way and add some vinegar after they are done and eat them that way, They are so sweet. Sorry about that Beverly, Joanne, Emily and I will just have to eat your share. Juno

substitute

vegetables,

and

into a

simmer, cook

stick)then salt

against okra.

I like okra ...

and O.M.'s recipe is one of the only two ways, AFAIK, to to make okra edible. Fried after dipped in some sort of batter is the other.

There is a "stewed okra" recipe some *vintage* southerners know but it is remniscent of a slippery slimey green substance if you catch my reference

$0.02 robb

Easter's coming up. Cadbury's creme eggs at this time of year.....

Noooo. Bindi bhaji is *the* way to eat okra. 'Course, does need a passably good Indian{1] restaurant.

[1] Many of which allegedly are run by Bangladeshis in the UK

Anyway, thought it was ladies fingers that side of the pond.

Camambert is very tasty when fried or baked, but usually it's breaded rather than battered.

Then there's halloumi for frying. Must be XV olive oil though.

Now battered and deep fried aubergine, that's something else. Just needs some *real* retsina and hunks of bread.....

Nah!!! You don't need a restaurant. It's amazing how easy most Indian recipes are. This one is really simple:

site is a little overdone. But some of the cooking videos might beinteresting. The only thing to remember about a lot of Indian recipes isthe prep time takes a while. (this one doesn't. Throw it all in a skilletand there ya go.) As long as you can find a decent Indian grocer, it's easycooking. And SO YUMMY!!! I did tandoori chicken, pani puri, and bainganka shahi bhartha for dinner the other night. (that's a marinated then slowroasted chicken, puff pastries with mashed potatoes and chutney, and mashedeggplant with peas in case y'all wondered.) Oh and naan of course (flatbread) and soan cakes for dessert. (but I bought both of those, and thepuffs for the pani puri.) Lady fingers here are little cookie/biscuit/sweet things. Okra is just okra. ;)

Oh, another good site to check for recipes is

They were having issues this morning though.

And if you want to keep with the Indian theme......paneer is often fried till golden then simmered in whatever sauce you want to use. ;)

I have to get away from this computer......I'm starting to get all droolly. LOL

Sharon

Oh yes you do, The house reeks of curry for a couple of days afterwards! Been there done it had the smells! :-)

Besides, it's nice to go out and be waited on and no clearing up afterwards.....

And in the UK there are so many the pricing is very competitive! :-)

The one thing I have learned over the years, supermarket curries just ain't the same. For a start *everything* has a liberal dollop of fenugreek, and if there's one spice that needs to be treated with caution, it's fenugreek.

Oh, yeah, BIG difference? No peanuts, no almonds.....