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HARVEY? SID... MAXBURG.
I KNOW. I KN--
I KNOW IT'S HARD TO MAKE A MONSTER PICTURE
WITHOUT SLIME, HARVEY.
BUT UNLESS MY CLIENT CAN BE FRIED
OR STEWED OR SOMETHING,
HE IS JUST NO LONGER INTERESTED IN CONTINUING WORK
ON "ALIEN BUFFET 3."
WELL, WE FEEL THE WORK IS--
NO. NO. NO.
I NO LONGER REPRESENT ESCARGOT.
WELL, HIS CAREER WAS MOVING AT A SNAIL'S PACE.
IT'S A JOKE, HARVEY.
FINE. FINE!
OH, YEAH?! WELL, IF YOU NEED SLIME THAT BADLY, HARVEY,
WHY DON'T YOU SCRAPE OFF SOME OF YOUR OWN?!
(angry sounds)
I'M SORRY, KID.
YOU WERE RIGHT.
THEY ONLY WANTED YOU FOR YOUR... YOU KNOW.
I KNOW. I KNOW, KID.
TO CALL OKRA SLIMY IN THIS TOWN, IS MADNESS.
BLECH!
HEY.
BLECH! MADNESS I TELL YOU.
BUT YOU'VE GOT AN IMAGE PROBLEM, KID,
AND WE NEED SOMEONE TO CLEAN YOU UP!
WE NEED A SPECIALIST! WE NEED A...
HA-HA-HA. AND OLD SID KNOWS JUST THE GUY.
YEAH, SO I CAN GET HIM TO DO ANYTHING.
I KNOW JUST THE CHUMP TO--I MEAN CHEF--
FOR THE JOB.
HEY, KID,
HOW WOULD YOU LIKE TO BE SOME (yells unintelligibly)?
♪♪
(band) ♪ GOOD EATS ♪
Captioning provided by Scripps Networks, Inc.
Captioned by Closed Captioning Services, Inc.
YOU KNOW, SID,
I'M IMPRESSED THAT YOU WOULD EVEN TAKE ON A CLIENT LIKE OKRA.
IT'S AN ART HOUSE CHOICE,
THE STEVE BUSCEMI OF THE VEGETABLE WORLD.
ARE YOU KIDDING? HE'S MY MOST IMPORTANT CLIENT.
OH, YES.
WELL, SEE, WE HAVE A BIT OF AN IMAGE PROBLEM.
SLIME.
YEAH.
ARE YOU KIDDING?!
IT'S NOT HIS FAULT!
IF IT'S A PROBLEM, IT'S BECAUSE OF BAD COOKING.
OH! THAT'S WHAT WE'VE SAYING ALL ALONG!
BUT, YOU KNOW, WHEN YOU'VE GOT A BAD REPUTATION--
PICKLE?
WHAT?
THE PICKLE THING. HO-HO-HO, YES.
OH-HO, THEY'LL NEVER SEE IT COMING.
OH, SURE THEY WILL. OKRA PICKLES ARE REALLY COMMON.
NO, NO, NO. PISHPOSH.
LOOK, WE'LL GET HIM OUT TO ALL THE STUDIO HEADS, OH!
I'LL GET ON THE PHONES. YOU DO THE COOKING!
LOOK, SID,
YOU KNOW, I NEVER GOT PAID FOR THAT WHOLE VANILLA THING.
I JUST--
I DON'T KNOW IF IT'S REALLY SMART FOR ME TO GET TIED IN
WITH ANOTHER ONE OF YOUR CLIENTS RIGHT NOW.
ALL RIGHT,
JUST DON'T GET ANY SLIME ON MY SHIRT, OKAY?
(Alton) OKRA IS THE SEED POD OF HIBISCUS ESCULENTUS,
A MEMBER OF THE MALLOW FAMILY.
YOU MAY HAVE HEARD OF OKRA'S COUSIN THE MARSH MALLOW,
WHOSE GOOEY INTERIOR
WAS ONCE THE BASIS FOR THE EPONYMOUS TREAT,
THE MARSHMALLOW.
NOW THE PODS GROW UPRIGHT LIKE A LITTLE CANDLE.
SO WHEN THE WEATHER TURNS HOT IN THE SUMMER,
THEY GROW VERY QUICKLY INDEED,
MOVING FROM FLOWER TO FULL-GROWN POD
IN ONLY ABOUT A WEEK.
NOW SINCE MATURE PODS ARE TOUGH AND FIBROUS,
THE BEST SPECIMENS ARE HARVESTED
BETWEEN 2 AND 3 INCHES IN LENGTH.
NOW WHEN BUYING,
LOOK FOR FIRM BUT NOT HARD PODS
WITH A NICE, BRIGHT, UNIFORM COLOR.
NOW GREEN IS CERTAINLY THE MOST COMMON,
BUT RED, WHITE AND PURPLE VARIETIES
ARE ALSO AVAILABLE.
AND DON'T WORRY-- THEY ALL TASTE THE SAME.
OOH.
NOW AS FOR THE SO-CALLED SLIME,
THE INSIDE OF AN OKRA POD IS FULL OF A SUBSTANCE
CALLED MUCILAGE. IT SOUNDS YUMMY, DOESN'T IT?
IT'S A THICK, GOOEY MATERIAL
MADE UP OF CARBOHYDRATE MOLECULES,
TANGLED UP WITH PROTEINS.
NOW THE MUCILAGE'S JOB
IS TO HELP RETAIN WATER AND STORE FOOD.
IT'S THE SAME STUFF THAT MAKES CACTI
SUCH SUCCESSFUL DESERT DWELLERS.
NOW MUCILAGE IS INTERESTING STUFF, CULINARILY SPEAKING,
BECAUSE WHEN IT COMES INTO CONTACT WITH HOT LIQUID,
LIKE WATER OR BROTH,
THE STARCH GRANULES ABSORB WATER, SWELL
AND ULTIMATELY BURST, RELEASING AMYLOSE AND AMYLOPECTIN
THAT GRAB THE SURROUNDING WATER.
THUS, OKRA BECOME A WONDERFUL THICKENING AGENT
FOR SOUPS AND STEWS,
WHICH IS WHY GUMBO WOULDN'T BE GUMBO
WITHOUT THAT OKRA SLIME.
NOT VERY GOOD RAW, THOUGH.
(spitting sound)
STORING OKRA MEANS KEEPING IT COOL,
BUT IT ALSO MEANS KEEPING IT ABSOLUTELY AS DRY AS POSSIBLE,
BECAUSE SURFACE MOISTURE WILL HASTEN DECOMPOSITION.
SO YOU'LL WANT TO AVOID PLASTIC BAGS WHENEVER POSSIBLE,
'CAUSE, OF COURSE, THEY'RE NOT EXACTLY KNOWN FOR BREATHING,
IF YOU KNOW WHAT I MEAN.
A PAPER BAG
PLACED IN THE WARMEST PART OF YOUR CHILL CHEST,
WHICH IS USUALLY THE TOP SHELF, WILL BE BEST.
REGARDLESS OF THE CARE YOU TAKE, OKRA GOES SOUTH QUICKLY.
SO TRY TO USE IT WITHIN A COUPLE OF DAYS OF PURCHASE.
(magical sound)
BEHOLD, THE LADY OF THE REFRIGERATOR!
ALTON, I'M NOT VERY HAPPY WITH YOU RIGHT NOW.
WHAT HAVE I DONE TO DISPLEASE YOU, MY LADY?
YOU WERE ABOUT TO CLOSE THE REFRIGERATOR DOOR
AND NOT EVEN MENTION
THE SIGNIFICANT HEALTH BENEFITS OF OKRA.
OH, NO, I WASN'T.
METHINKS YOU ARE A BIG, FAT LIAR.
(inhales) YOU THINK I'M FAT?
WELL, NO, A LITTLE PUDGY MAYBE,
BUT SINCE OKRA IS SUCH A GOOD SOURCE OF DIETARY FIBER,
EATING A LITTLE MORE MIGHT BE GOOD.
AND IT ALSO PACKS A SIGNIFICANT HIT
OF VITAMIN A, VITAMIN C AND FOLATE,
WHICH IS ESPECIALLY IMPORTANT
IN THE DEVELOPMENT OF BABIES DURING PREGNANCY.
WHICH REALLY WOULDN'T BE AN ISSUE FOR ME, NOW WOULD IT?
DON'T CRACK WISE WITH ME, SONNY!
SORRY, MA'AM.
(magical sounds)
ONE FINAL NOTE ON MOISTURE--
ALTHOUGH I OFTEN ADVOCATE THE WASHING AND DRYING OF PRODUCE
BEFORE INTRODUCTION TO THE CHILL CHEST,
OKRA IS AN EXCEPTION.
NO WASHING UNTIL YOU ARE READY TO USE.
(muttering sullenly) "PUDGY!"
"PICKLE CAN BE ANY FOOD
THAT HAS BEEN PRESERVED VIA SOAKING
IN A SOLUTION OR RUB
THAT CREATES AN ENVIRONMENT HOSTILE TO MICROBIAL AGENTS.
THE PICKLE MAY BE A BRINE, AS WITH SAUERKRAUT,
AN ACIDIC MARINADE, AS WITH BREAD AND BUTTER PICKLES,
OR AN ALCOHOLIC MIXTURE,
SUCH AS IN THE CASE OF ROLLING STONE GUITARIST KEITH RICHARDS."
NOW IN THE CASE OF OKRA,
WE WILL TAKE THE ACIDIC ROUTE.
BUT FIRST WE MUST CONCERN OURSELVES WITH THE VESSELS.
GRANTED THE ACIDITY OF OUR PICKLES
WILL PROBABLY DISSUADE ANY MICROBIAL INVASIONS,
BUT STILL, STERILIZATION IS COMPLETELY NECESSARY
IF YOU HOPE TO SAFELY STORE RESULTS FOR ANY LENGTH OF TIME.
SO FOUR 1-PINT CANNING JARS
AND THEIR RINGS AND THEIR LIDS
AND A LADLE AND A PAIR OF TONGS
GO INTO BOILING WATER FOR AT LEAST TEN MINUTES.
♪♪
REMOVE THE JARS TO A COOLING RACK
AND ALLOW THEM TO, YOU KNOW,
COOL DOWN TILL THEY'RE SAFE TO HANDLE.
THEN PLACE INTO EACH JAR...
THAT IS PER JAR.
NOW AS FOR THE OKRA, WE WILL NEED 2 POUNDS OF YOUNG PODS,
NO MORE THAN, AH, 2, 2 1/2 INCHES IN LENGTH,
WASHED AND TRIMMED AT THE STEM TO ABOUT 1/2 AN INCH.
NOW WE'RE GONNA DIVIDE THESE EVENLY AMONGST THE FOUR JARS,
STAND THEM UP VERTICALLY,
ALTERNATING STEMS UP AND DOWN.
THAT'S GOING TO ALLOW YOU TO GET MORE INTO THE JAR.
OF COURSE, I WASHED MY HANDS.
BY THE WAY, THE PICKLING REALLY OUGHTA BE GOING BY NOW.
PLACE A MEDIUM SAUCEPAN OVER MEDIUM HEAT
AND ADD 2 CUPS OF WATER,
AS WELL AS 2 CUPS OF RICE WINE VINEGAR.
NOW RICE WINE VINEGAR IS SLIGHTLY LESS ACIDIC
THAN LIKE RED WINE VINEGAR
OR CIDER VINEGAR.
SO DON'T GO USING SUBSTITUTES THERE.
FOLLOW THAT UP WITH 4 TABLESPOONS OF KOSHER SALT
AND BRING IT TO A BOIL.
NOW YOU DON'T WANT TO LET IT BOIL TOO LONG,
OR IT WILL BECOME EVEN MORE ACIDIC,
BECAUSE, OF COURSE,
ACETIC ACID BOILS AT 244.6 DEGREES FAHRENHEIT,
BUT YOU PROBABLY KNEW THAT.
TIME TO INTRODUCE THE HOT PICKLING SOLUTION
TO THE PARTY.
AND THE GOAL HERE IS TO COVER THE PODS,
WHILE STILL LEAVING ABOUT 1/3 TO 1/2 AN INCH
OF WHAT'S CALLED HEADROOM,
AH, AIRSPACE, AT THE TOP OF THE JAR.
THERE, JUST EVENLY DOSE THAT OUT.
NOW IF THE PODS ARE POKING OUT OF THE SOLUTION A LITTLE,
THAT IS OKAY. AS THE ACID WORKS ON THEM,
THEY'LL BREAK DOWN AND SETTLE A BIT.
THERE. NOW...
THE LIDS, YOU WISH TO HANDLE WITH YOUR TONGS, OKAY?
'CAUSE THEY COME IN CONTACT WITH THE FOOD.
JUST LAY THOSE ON TOP.
THE RINGS, YOU CAN USE YOUR HANDS ON,
AND JUST BARELY FINGER-TIGHTEN.
THERE.
NOW PUT THESE SOMEPLACE COOL FOR A COUPLE OF WEEKS,
AND WE'LL HAVE PICKLES.
♪♪
(munching sounds) MMM-MMM-MMM.
FRESH, CRISP,
A LITTLE SPICY, A LITTLE NAUGHTY, A LITTLE NICE--
MMM! AND NO SLIME!
HA-HA-HA. HO-HO-HO.
WE'RE GONNA HIT THE KOOKS ON THE CONDIMENT AISLE!
THINK OF THE PICNIC POSSIBILITIES,
OH, AND THE FAST FOOD! AH-HA-HA-HA!
I GOTTA GET ON THE HORN! (laughing)
YOU KNOW, IF SID HAS HIS WAY,
YOU'RE NEVER GONNA BE ABLE TO JUST, YOU KNOW, BE YOURSELF.
YOU'RE NEVER GONNA BE ABLE TO SHOW WHAT'S INSIDE.
I TELL YOU WHAT, DON'T WORRY.
I'M GONNA MAKE SURE THAT PEOPLE KNOW THE REAL YOU.
OKAY?
OKAY, THAT'S GOOD.
ALTHOUGH OKRA CERTAINLY TAKES WELL TO PICKLING,
THE PROCEDURE REMOVES MUCH OF WHAT MAKES OKRA OKRA,
(Sid) SLIME!
WHAT OKRAPHOBES MAY NOT REALIZE
IS THAT THE GOOEY EXTRACT CAN BE PUT TO GOOD USE.
AND I CAN THINK OF NO BETTER USE
THAN FRIED OKRA. SHALL WE?
OKAY, WE NEED A POUND OF OKRA,
AND WE ARE NOT GONNA WASH IT RIGHT AWAY.
FIRST WE CUT OFF THE STEMS
AND THEN CUT THE OKRA PODS INTO 1/4-INCH PIECES,
WHICH WILL THEN GO INTO A COLANDER.
THEN WE RINSE ALL OF THIS VERY, VERY BRIEFLY
WITH COLD WATER.
DRAIN BRIEFLY,
AND THEN MOVE IT INTO A BAG,
A ZIP-TOP BAG
CONTAINING 1/2 A CUP OF CORNMEAL.
JUST GET THAT ALL IN THERE.
WE DON'T WANT TOO MUCH WATER REMOVED.
SEAL AND GIVE THAT A GOOD SHAKE.
(rustling of bag)
AND NOW WE MOVE TO THE FRY PHASE.
BEHOLD. WE HAVE A 10-INCH CAST-IRON SKILLET
OVER MEDIUM HEAT.
IN THE SKILLET, JUST ENOUGH VEGETABLE OIL TO COVER,
AND THAT HAS BEEN BROUGHT TO 370 DEGREES,
IS WHAT WE ARE LOOKING FOR.
YOU CAN EITHER DO THIS WITH AN OLD-FASHIONED PROBE THERMOMETER
OR ONE OF THESE SASSY, NEWFANGLED INFRAREDS,
WHICH I LIKE A LOT.
OH, YEAH, WE ARE GOOD TO GO.
NOW YOU WANT TO GET THE OKRA IN IN ONE BIG MASS.
THERE WE GO.
AND THEN YOU CAN SHAKE DOWN THE SIDES JUST A LITTLE.
WE'RE BASICALLY WANTING THIS TO COOK IN ONE BIG MASS,
KINDA LIKE A GIANT OKRA PATTY.
SO JUST LET THIS SIT FOR ABOUT SEVEN MINUTES,
NO STIRRING.
NOW IT IS TIME TO FLIP THE DEVICE.
I DO NOT SUGGEST YOU ATTEMPT THIS AT HOME.
HECK, I PROBABLY SHOULDN'T ATTEMPT IT AT HOME.
BUT, HEY, YOU ONLY LIVE ONCE!
OH, NO.
OH, WELL.
I GOT MOST OF IT.
AND WE'LL LET THIS COOK FOR ANOTHER THREE TO FOUR MINUTES.
PERFECT.
NOW STIR IT UP A LITTLE BIT JUST TO KINDA BREAK UP THE CHUNKS
AND CONTINUE TO COOK
FOR ABOUT ANOTHER THREE, MAYBE FOUR, MINUTES.
NOW TURN THIS OUT ONTO YOUR DRAINING RIG--
JUST A COOLING RACK AND A PIECE OF NEWSPAPER ON A SHEET PAN--
AND SALT LIBERALLY.
THERE.
THE NEXT STEP--WAIT.
WE HAVE WORKED HARD TO TRAP A GOOD BIT OF MOISTURE IN THERE,
AND IT IS STILL PIPING HOT.
SO LET THESE COOL DOWN FOR A MINUTE OR TWO
BEFORE YOU DEVOUR EVERYTHING IN SIGHT.
EW, THAT STILL LOOKS SLIMY TO ME.
NO!
SLIME...
MM-HMM.
ALL RIGHT, LOOK, FOR THE OKRAPHOBES OUT THERE,
I CAN MAKE A COUPLE OF SMALL CHANGES
THAT WILL PRODUCE A, WELL, A, UH--
WELL, WE'LL SAY A FRIED OKRA "LIGHT"
LESS SLIMY?
YES?
WHY DON'T YOU GO MAKE A COUPLE OF CALLS?
THAT'S GREAT. USE MY PHONE.
OH, IT'S A LOCAL CALL.
ALL RIGHT, THIS VERSION OF OUR DISH
WILL FEATURE THE SAME EXACT INGREDIENTS
BUT WITH A COUPLE OF LITTLE SHIFTS IN PROCEDURE.
INSTEAD OF CUTTING THE PIECES AND THEN RINSING THEM,
THIS TIME WE WILL RINSE, DRAIN AND DRY
THE ENTIRE POD BEFORE SLICING INTO 1/4-INCH ROUNDS.
THEN AFTER DREDGING THE PIECES IN CORNMEAL,
WE WILL RETURN THEM TO THE DRY COLANDER
AND SHAKE OFF A MAJORITY OF THAT CORNMEAL.
SEE, THE GOAL HERE IS TO PREVENT THE SPREAD OF THE---
INTERIOR FLUIDS
OUT INTO THE BATTER.
WE'RE ALSO GOING TO SHIFT TO A WIDER PAN--
IN THIS CASE A 12-INCH SAUTé PAN--
WITH JUST ENOUGH OIL TO COVER THE BOTTOM.
YOU'RE GONNA PLACE THAT OVER MEDIUM-HIGH HEAT.
AND FOR THOSE OF YOU WITH AN INFRARED THERMOMETER,
WE'LL BE LOOKING FOR 370 DEGREES ON THAT OIL.
GOOD. NOW BY GIVING THE INDIVIDUAL PIECES
MORE SPACE DURING THE COOKING PROCESS,
THEY'LL HAVE LESS ACCUMULATION OF THE--
MOISTURE!
WHICH WILL MAKE FOR LESS...
PRODUCT,
FRIED A GOLDEN BROWN, ABOUT FIVE MINUTES.
NOT IN THE FACE!
♪♪
WITH THIS MUCH OPEN-PAN REAL ESTATE,
YOU'RE GOING TO DRIVE AWAY A LOT OF THE MOISTURE
THAT WE WERE TRYING TO KEEP IN THE MASS
DURING THE FIRST VERSION.
THAT IS GOING TO RESULT IN OKRA THAT IS DRIER, CRISPER
(Sid) SLIMY!
OVERALL COOKING OVER MEDIUM-HIGH HEAT,
ABOUT TEN MINUTES.
AND IF YOU DO THIS IN A PAN WITH SLOPED SIDES,
ODDS ARE GOOD YOU CAN JUST TOSS THE OKRA EVERY NOW AND THEN
AND FORGO THE USE OF SPOON AND SPATULA.
WHEN IT'S GOLDEN BROWN AND DELICIOUS,
SIMPLY TURN OUT ONTO YOUR DRAINING RIG,
SEASON AND SERVE.
TRANSFER TO THE BOWL OF YOUR CHOICE,
POP IN YOUR FAVORITE DVD AND GET TO MUNCHIN'.
MARTY, THAT'S JUST WHAT I WANTED TO HEAR!
YOU'RE THE BEST, BUDDY! YOU'RE THE BEST, HA!
OKAY, BOYS, FORGET THE FRY BUSINESS.
GUESS WHO JUST GOT A PART IN THE NEW BROADWAY MUSICAL
"GUMBO-HOMA"!
GUMBO... IT'S A SUPPORTING ROLE, MAN.
(growling whisper) THIS POD'S ALREADY GOT A REP
FOR HAVIN' A BAD ATTITUDE. HE NEEDS THE WORK!
LOOK, I WOULD HAVE AN ATTITUDE PROBLEM, TOO,
IF PEOPLE ONLY WANTED ME FOR MY THICKENING POWER.
YOU GOTTA STOP DENYIN' THIS POD ITS CULINARY HERITAGE.
DON'T YOU GO FILLING THIS POD WITH ALL SORTS OF FUNNY IDEAS,
JUST WHEN WE'RE STARTING TO GET A HANDLE ON THIS SLIME ISSUE!
SLIME, SLIME, SLIME!
IT'S ALL YOU EVER WANT TO TALK ABOUT IS THE SLIME!
EW!
GET OFF ME!
LET ME TELL YOU SOMETHING--
IF YOU DON'T FIND A WAY TO PUSH PAST THIS WHOLE SLIME BUSINESS,
YOU'RE GONNA REGRET IT,
MAYBE NOT TODAY, MAYBE NOT TOMORROW,
BUT SOON AND FOR THE REST OF YOUR LIFE.
NOW I THINK THE FIRST STEP
IS THAT WE NEED TO TAKE A REAL LOOK AT YOUR FAMILY HISTORY.
(Alton) YOU KNOW, MOST CULINARY HISTORIANS
BELIEVE THAT YOUR FAMILY'S BIRTHPLACE
WAS THE ABYSSINIAN CENTER, A REGION THAT INCLUDES
PARTS OF ETHIOPIA, ERITREA AND THE SUDAN.
AND THERE YOU MIGRATED WESTWARD, ACROSS AFRICA,
AND THEN--AGAINST YOUR WILL--ACROSS THE ATLANTIC,
MOST LIKELY AS THE PART
OF THE MEAGER POSSESSIONS OF AFRICAN SLAVES.
AH, NOW THAT WAS PRETTY COOL, HUH?
(chuckling)
YOU KNOW, PEOPLE MIGHT LIKE YOU MORE
IF YOU SMILED EVERY NOW AND THEN.
OH, YOU'RE RIGHT. IT'S NOT YOUR FAULT.
YOU'RE FABRICATED THAT WAY. HMM.
FEW FLAVORS MELD WITH THE FUNKY, VEGETAL VIBE OF OKRA
BETTER THAN THE WARM, JAZZ SNAP OF TOMATOES,
ESPECIALLY WHEN THEY ARE BROUGHT TOGETHER
BY THE WARM, LOW HEAT OF A STEW.
NOW WE HAVE HERE A POUND OF MEDIUM-SIZED PODS
RINSED AND TRIMMED AND ALSO CUT IN HALF.
YOU JUST WANT TO SLICE 'EM EITHER UP THE MIDDLE
OR ON THE BIAS.
NOW IF YOU ENCOUNTER ANY PODS THAT ARE ESPECIALLY LARGE--
SAY OVER 3 INCHES--
YOU WANT TO TRIM THEM, SPLIT THEM
AND THEN ALSO HALVE THEM THUSLY.
WHILE YOU HAVE A KNIFE HANDY,
GO AHEAD AND CHOP UP TWO MEDIUM RED ONIONS.
YOU'LL NEED A TOTAL YIELD OF ABOUT A CUP AND A HALF THERE.
GO AHEAD AND MINCE 1 TABLESPOON OF GARLIC
AND FRESH GINGER
AND ROUGHLY CHOP 2 CUPS OF TOMATOES.
THOSE WILL NEED TO BE PEELED.
THE EASY WAY TO DO THAT IS JUST DROP THEM INTO BOILING WATER
FOR ABOUT 15 SECONDS,
THEN MOVE THEM TO AN ICE WATER BATH FOR ABOUT HALF A MINUTE.
THE SKIN'LL SIMPLY RUB RIGHT OFF.
YEAH, I KNOW THAT'S A PEACH, BUT IT'S THE SAME PRINCIPLE.
BESIDES, THEY'RE BOTH FRUITS.
WITH THE SLICING AND DICING DONE,
WE CAN NOW FACE THE HEAT.
I HAVE A LARGE SAUCIER-- A 4-QUART SAUCE PAN WILL DO--
OVER MEDIUM HEAT.
WE WILL LUBE THAT UP
WITH ABOUT 3 TABLESPOONS
OF OLIVE OIL.
AND THEN WE WILL
INTRODUCE THE ONIONS TO THE PARTY.
(scraping sound)
AND TO THAT
1 1/2 TEASPOONS OF SALT.
KOSHER SALT, OF COURSE.
THERE WE GO.
LET THESE COOK, UH,
UNTIL THEY'RE SOFT AND SLIGHTLY GOLD AROUND THE EDGES.
I'D SAY FOUR MINUTES, TOPS.
THAT LOOKS GOOD.
NOW WE ADD THE GARLIC,
AND COOK FOR, AH, SAY ANOTHER MINUTE.
NEXT UP ON THE ROSTER,
THE TOMATOES.
PUT THOSE BACK ON THE HEAT,
AND BRING THE MIXTURE TO A BOIL.
♪♪
NOW AS FOR SEASONINGS,
LIKE SO MANY ANCIENT INGREDIENTS,
OKRA TAKES ON NEW DIMENSIONS
WHEN ILLUMINATED BY AN EQUALLY OLD SPICE.
WHERE DID I?...
AH! THERE IT IS.
GRAINS OF PARADISE,
AKA, MELEGUETA OR GUINEA PEPPERS.
NOW THESE ARE NOT ACTUAL PEPPERCORNS,
BUT RATHER THE PUNGENT SEEDS
OF A WEST AFRICAN PLANT RELATED TO GINGER.
NOW THESE LITTLE BABIES
HAVE A NICE, SWEET FRONT END ON THEM.
BUT BACK BEHIND THAT... WELL, THERE'S A HEAT
THAT IS IDEAL FOR OKRA ENHANCEMENT.
NOW YOU COULD SUBSTITUTE BLACK PEPPER FOR GRAINS OF PARADISE,
BUT THE FINAL DISH WOULD NOT LEAD YOU
AS FAR DOWN THE EXOTIC BYWAYS OF AUTHENTICISM.
WHATEVER THAT MEANS.
ANYWAY I FIND THAT A CERAMIC MECHANISM PEPPERMILL
IS THE BEST FOR DELIVERING THIS ESSENCE.
IT APPEARS THAT OUR BOIL HAS RECOVERED,
SO LET US BRING THE SPICES ON.
WE NEED 1/2 A TEASPOON
OF OUR FRESHLY GROUND CARDAMOM.
LOOKS ABOUT RIGHT.
1 TEASPOON OF THE GRAINS OF PARADISE.
I WISH YOU COULD SMELL THIS, BUT YOU CAN'T, HA.
NOT AVAILABLE AT YOUR LOCAL MEGABARN,
YOU CAN ALWAYS FIND IT ONLINE.
THE GINGER, LAST OF THE AROMATICS,
AND, FINALLY, THE OKRA.
AND JUST MIX THAT IN.
WE'RE GONNA DROP THE HEAT TO LOW
AND JUST BARELY LET THIS SIMMER UNCOVERED FOR 20 MINUTES
OR UNTIL THE OKRA IS NICE AND SOFT,
BUT NOT MUSHY.
THERE, SEE? SOFT BUT NOT MUSHY
AND DEFINITELY NOT SLIMY.
NOW ALL WE HAVE TO DO IS SERVE.
MMM! HMM-MMM.
SLIMY. OH, BUT GOOD. (nervous chuckle)
SO, MMM, OKRA IS A FOREIGN FOOD, HMM?
THAT'S RIGHT, SID.
IN FACT THE WORD "OKRA" COMES FROM ANCIENT GHANA...
IN AFRICA.
OH. OH! FANTASTIC!
YEP.
INTERNATIONAL.
YEAH.
BUT I STILL HAVE AN ISSUE WITH THIS SLIME THING,
EVEN IF IN NAME ONLY.
WHAT DO YOU THINK OF THE TERM "OKRA-ESQUE"?
WELL, I HOPE THAT WE HAVE CONVINCED YOU
TO CAST OKRA IN YOUR NEXT CULINARY CAVALCADE.
YES, IT'LL TAKE A LITTLE BIT OF GETTING USED TO
BUT I PROMISE YOU,
IF YOU GIVE OKRA A CHANCE, OKRA WILL GIVE YOU--
YOU WANT THIS COOK TO BE YOUR NEXT AGENT?!
WHY, YOU LOWDOWN--
OOH, YOU'RE NOTHING BUT AN UNGRATEFUL BUCKET OF SLIME!
WELL, WHAT'RE YOU GONNA DO ABOUT IT,
SLIME BOY? HUH?
DOH! (groaning)
WOW, THAT DISH PACKED A PUNCH. HA-HA.
SEE YOU NEXT TIME ON "GOOD EATS."
(zooming)