Hi Everybody! Hope You had a good Day
Come on In and find a cool, comfortable spot. I want to share some things I have been thinking about. I have a few ideas to put in your head for You to think about!
I have noticed a trend around the World of the younger people not wanting to learn to cook. Convenience foods continue to dominate the market. I was a Professional Chef for 35 years. I can cook anything, anytime, anywhere for anyone. It is a labor intensive job. Okay, here is what I want to tell You: Once you master a dish-you will know it forever! Once you do the process, you never need to learn it again! So pick a dish and learn it! (Example) Buy a bag of potatoes.
Dump them in a sink of water and lightly scrub brush them. (They are easier to peel when wet). Now peel them all. If you do not know how to peel a potato, you will know by the time you get to the last one. I can peel and dice 10 potatoes in ten minutes. Your first try might take an hour. You will get faster with time and practice. As you peel each one, place it in a bowl of water to keep it from drying out and turning brown.
Now throw all the peels away and clean up your prep area. Get out a large cutting board (throw away all small ones) and a good sharp kitchen knife. The most important thing You can do in prep work is Learn Your Knife Skills. It is easy, just practice! Now cut up each potato and again put back in bowl of water.(Be careful) and Try cutting them all ways. Some in circles, some in long strips and some in dice (little cubes). You will have an idea how the knife and the potato feel by the time you are finished with this chore! Clean and put away the cutting board and knife. Drain the potatoes and place in large soup pot on stove. Cover potatoes with chicken stock (or water). Cook over med heat. This is Your first pot of soup. Look at recipes and decide what you want to add to your soup to fit your taste. Then eat it! Next week pick another dish. You will learn how to prepare something that you make taste good. That's the secret. Every person should learn How to Cook!!!!!!!!!!!!!!!
I encourage everyone to buy packets of vegetable seeds to put in your emergency kit. Also, plant some seeds to learn how to grow vegetables. You do not need to start out big, maybe 1 tomato plant! Buy your herb seeds also.
Inform yourself and learn to grow and cook. You may have to count on your skills one day as the world changes. Prepare Yourself.
I went to the vegetable garden of Bluebonnet Herb Farm today and got photos of the Okra. This is your photostudy tonight. Then you have the information from Wikipedia. Finally, the videos will give you preparation skills for several dishes. Enjoy!
If you have any questions about anything, put in comment box or find me on G+post!!!!!
Okra Flower:
This concludes your photostudy. Enjoy the Vids!
http://en.wikipedia.org/wiki/Okra
Okra
From Wikipedia, the free encyclopedia
Okra (US /ˈoʊkrə/ or UK /ˈɒkrə/; Abelmoschus esculentus Moench), known in many English-speaking countries as lady's fingers or gumbo, is a flowering plant in the mallow family. It is valued for its edible green seed pods. The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. The plant is cultivated in tropical, subtropical and warm temperate regions around the world
| Abelmoschus esculentus | |
|---|---|
.jpg) | |
| Okra flower bud and immature seed pod | |
| Scientific classification | |
| Kingdom: | Plantae |
| Division: | Magnoliophyta |
| Class: | Magnoliopsida |
| (unranked): | Rosids |
| Order: | Malvales |
| Family: | Malvaceae |
| Genus: | Abelmoschus |
| Species: | A. esculentus |
| Binomial name | |
| Abelmoschus esculentus (L.) Moench | |
 | |
| Worldwide okra production | |
| Synonyms | |
Hibiscus esculentus L.
| |
Vernacular names
The name "okra" is most often used in the United States, with a variation of the pronunciation–English Caribbean ("okro")– used primarily around the Philippines. "Okra" is of West African origin and is cognate with ọkwurụ in the Igbo languagespoken in Nigeria.[2] Okra is often known as "lady's fingers" outside of the United States.[3] In variousBantu languages, okra is called kingombo or a variant thereof, and this is the origin of its name inPortuguese (quiabo), Spanish (quimbombó orguigambó), Dutch and French, and also possibly of the name "gumbo", used in parts of the United States and English-speaking Caribbean for either the vegetable, or a stew based on it.[4] In India,Pakistan, Peshawar, and often in the United Kingdom, it is called by its Hindi/Urdu name,bhindi or bhendi or Bendai.In Bangladesh and bengal it is known as Jhingay or Jhinga (ঝিঙে, ঝিঙ্গা). In southern India, it is known as "vendaykka (വെണ്ടയ്ക്ക” in Malayalam,vendaikkai(வெண்டைக்காய்) in Tamil, benda Kaya(బెండకాయ) in Telugu, bandakka in Sinhala, and bende kayi in Kannada. In Thailand, it is known as กระเจี๊ยบมอญ krachiap mon, which is Thai for "Rozelle plant of the Mon people (Mon, Pegu, and Peguan of Burma and Thailand)". It is known as bamya (bamiya or bamiyeh) in Persian and Arabic-speaking countries. In South and Southeast Europe, it is known as bamya (bamija). In Romania, it is known asbamă. In Albania, it is known as bamje. In Israel, it is called bamia. In Malawi it is known as therere lo bala.
It is called molondrón in the Dominican Republic, a Caribbean, Spanish-speaking country, and ñajú in Panama.
[edit]Structure and physiology
The species is an annual or perennial, growing to 2 m tall. It is related to such species as cotton, cocoa, and hibiscus. The leaves are 10–20 cm long and broad, palmately lobed with 5–7 lobes. The flowers are 4–8 cm in diameter, with five white to yellow petals, often with a red or purple spot at the base of each petal. The fruit is a capsule up to 18 cm long, containing numerous seeds.
Abelmoschus esculentus is cultivated throughout the tropical and warm temperate regions of the world for its fibrous fruits or pods containing round, white seeds. It is among the most heat- and drought-tolerant vegetable species in the world—but severe frost can damage the pods[citation needed]—and will tolerate poor soils with heavy clay and intermittent moisture.
In cultivation, the seeds are soaked overnight prior to planting to a depth of 1–2 cm. Germination occurs between six days (soaked seeds) and three weeks. Seedlings require ample water.[citation needed] The seed pods rapidly become fibrous and woody and must be harvested within a week of the fruit being pollinated to be edible.[4] The fruits are harvested when immature and eaten as a vegetable.
[edit]Origin and distribution
Okra is an allopolyploid of uncertain parentage (proposed parents include Abelmoschus ficulneus, A. tuberculatus and a reported "diploid" form of okra). Truly wild, as opposed to naturalised, populations, are not definitely known, and the species may be a cultigen.
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The geographical origin of okra is disputed, with supporters of South Asian, Ethiopian and West African origins. Supporters of a South Asian origin point to the presence of its proposed parents in that region. Supporters of a West African origin point to the greater diversity of okra in that region; however, confusion between okra and A. caillei (West African okra) casts doubt on those analyses.
The Egyptians and Moors of the 12th and 13th centuries used the Arabic word for the plant,bamay, suggesting it had come from the east. The plant may have entered southwest Asia across the Red Sea or the Bab-el-Mandeb strait to the Arabian Peninsula, rather than north across the Sahara, or from India. One of the earliest accounts is by a Spanish Moor who visited Egypt in 1216, who described the plant under cultivation by the locals who ate the tender, young pods with meal.[4]
From Arabia, the plant spread around the shores of the Mediterranean Sea and eastward. The plant was introduced to the Americas by ships plying the Atlantic slave trade[5] by 1658, when its presence was recorded in Brazil. It was further documented in Suriname in 1686.
Okra is also largely used in the rural rain forests of Papua New Guinea. It is used well with the other staple food of sweet potatoes and rice.[citation needed]
Okra may have been introduced to southeastern North America in the early 18th century. It was being grown as far north as Philadelphiaby 1748. Thomas Jefferson noted it was well established in Virginia by 1781. It was commonplace throughout the Southern United States by 1800, and the first mention of different cultivars was in 1806.[4]
[edit]Nutrition
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 129 kJ (31 kcal) |
| Carbohydrates | 7.03 g |
| - Sugars | 1.20 g |
| - Dietary fiber | 3.2 g |
| Fat | 0.10 g |
| Protein | 2.00 g |
| Water | 90.17 g |
| Calcium | 81 mg (8%) |
| Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database | |
Okra is a popular health food due to its high fiber, vitamin C, and folate content. Okra is also known for being high in antioxidants and is also often eaten as part of a weight lossdiet since it is both fat-free and cholesterol-free.[6] Okra is also a good source of calciumand potassium.[7]
Greenish-yellow edible okra oil is pressed from okra seeds; it has a pleasant taste and odor, and is high in unsaturated fats such as oleic acid and linoleic acid.[8] The oil content of some varieties of the seed can be quite high, about 40%. Oil yields from okra crops are also high. At 794 kg/ha, the yield was exceeded only by that of sunflower oil in one trial.[9]A 1920 study found that a sample contained 15% oil.[10] A 2009 study found okra oil suitable for use as a biofuel.[11]
[edit]Culinary uses
The products of the plant are mucilaginous, resulting in the characteristic "goo" or slime when the seed pods are cooked; the mucilage contains a usable form of soluble fiber. Some people cook okra this way, others prefer to minimize sliminess; keeping the pods intact, and brief cooking, for example stir-frying, help to achieve this. Cooking with acidic ingredients such as a few drops of lemon juice, tomatoes, or vinegar may help. Alternatively, the pods can be sliced thinly and cooked for a long time so the mucilage dissolves, as in gumbo. The cooked leaves can also be used as a powerful soup thickener.[citation needed] The immature pods may also be pickled.
In Syria, Tunisia, Egypt, Greece, Iran, Iraq, Jordan, Palestine, Lebanon, Turkey, andYemen,[12] and other parts of the eastern Mediterranean, including Cyprus and Israel, okra is widely used in a thick stew made with vegetables and meat. In most of West Asia, okra is known as bamia or bamya. West Asian cuisine usually uses young okra pods, usually cooked whole. In India, the harvesting is done at a later stage, when the pods and seeds are larger.
It is popular in Indian and Pakistani cuisine, where chopped pieces are stir-fried with spices, pickled, salted or added to gravy-based preparations such as bhindi ghosht and sambar.
In Malaysia okra is commonly a part of yong tau foo cuisine, typically stuffed with processed fish paste (surimi) and boiled with a selection of vegetables and tofu, and served in a soup with noodles.
In the Caribbean islands, okra is eaten in soup, often with fish. In Haiti, it is cooked with rice and maize, and also used as a sauce for meat. In Cuba, it is called quimbombó, along with a stew using okra as its primary ingredient.
It became a popular vegetable in Japanese cuisine toward the end of the 20th century, served with soy sauce and katsuobushi, or as tempura.
Okra forms part of several regional "signature" dishes. Frango com quiabo (chicken with okra) is a Brazilian dish especially famous in the region of Minas Gerais. Gumbo, a hearty stew whose key ingredient is okra, is found throughout the Gulf Coast of the United States and in the South Carolina Lowcountry. Deep- or shallow-fried okra coated with cornmeal, flour, etc. is widely eaten in the southern United States.[13] Okra is also an ingredient expected incallaloo, a Caribbean dish and the national dish of Trinidad and Tobago. It is also a part of the national dish of Barbados coucou (turned cornmeal). Okra is also eaten in Nigeria, where draw soup is a popular dish, often eaten withgarri or cassava. In Vietnam, okra is the important ingredient in the dish canh chua. Okra slices can also be added to ratatouille.[14]
Okra leaves may be cooked in a similar way to the greens of beets or dandelions.[15] The leaves are also eaten raw in salads.[citation needed] Okra seeds may be roasted and ground to form a caffeine-free substitute for coffee.[4] When importation of coffee was disrupted by theAmerican Civil War in 1861, the Austin State Gazette said "An acre of okra will produce seed enough to furnish a plantation of fifty negroes with coffee in every way equal to that imported from Rio."[16]
[edit]Medicinal properties
Unspecified parts of the plant were reported in 1898 to possess diuretic properties;[17][18] this is referenced in numerous sources associated with herbal and traditional medicine.[which?]
Okra (and rhubarb, beets, spinach, Swiss chard, sweet potatoes, tea, chocolate and soy products) are rich in oxalates; Mayo Clinic recommends that people who tend to form calcium oxalate kidney stones may benefit from restricting such foods.
Feature Presentations:
How To Grow and Recipes for Okra. Enjoy!
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This is one of my best friends, Yoshio in Japan! Hi Yoshio!!!
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Of course, one more Great Performance!
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