Comments on: Smokra

By: Sarah

Sarah — Mon, 03 Aug 2009 14:54:13 +0000

Just put up a batch of okra using this recipe. How am I supposed to wait a *whole week* before nibbling on these guys? The brine smelled utterly divine – so smoky and delicious. Thanks for the recipe!

By: No Recipes Top 10 (2008) | [ No Recipes ]

No Recipes Top 10 (2008) | [ No Recipes ] — Tue, 30 Dec 2008 12:02:28 +0000

[...] Smokra [...]

By: Chef Shane

Chef Shane — Fri, 22 Aug 2008 03:58:02 +0000

You have a way with words as well as food.
Is it not more P.C to use the plumper, more matronly okra? (with coarser hair, jutting ribs and a bit of a scent? – not as aesthetically appealing, but what personality!)
Discrimination and all that.
Hilarious stuff – AND great food!

By: parsnips aplenty

parsnips aplenty — Sat, 16 Aug 2008 03:10:35 +0000

I am so glad that you don’t have that northern Fear of Okra that has made such a tragedy of its subtle ways north of the Mason-Dixon line. This recipe looks phenomenal.

Also: 13 bucks for a jar of pickles?

By: Smokra. « FP Daily

Smokra. « FP Daily — Wed, 06 Aug 2008 16:37:40 +0000

[...] August 6, 2008, 12:37 pm Filed under: No Recipes | Tags: canned heat, pickled!, smokra Smokra from [No [...]

By: Joanna

Joanna — Tue, 05 Aug 2008 19:16:13 +0000

Oh my gosh, I LOVE Rick’s Picks’ Smokra, but like you I consider it a bit of a splurge. Now I can’t wait to make my own!!

By: Heather

Heather — Mon, 04 Aug 2008 00:27:21 +0000

Ha! Just today I pickled some of my Purple Queen green beans (covered with the same velvety lunago), for the same reason – I love pickles so much, but the nice ones are spendy and too good to put down. Mine have exactly everything yours have except the pimenton, which I guess is the whole point (but I do like that idea and might pinch it).

By: Jen (Modern Beet)

Jen (Modern Beet) — Sat, 02 Aug 2008 20:54:33 +0000

That looks seriously delicious! I recently discovered smoked paprika and have been using it all over the place. Spicy pickled okra is a favorite around here — I have a feeling ‘Smokra’ could rival it though!

By: noble pig

noble pig — Fri, 01 Aug 2008 15:37:43 +0000

Svelte young okra turned into smokra…news at eleven. Sorry I couln’t resist.

By: manggy

manggy — Fri, 01 Aug 2008 14:59:04 +0000

Hah! That is quite clever! Okra doesn’t make very frequent appearances on food blogs, this is kinda new and freaky for me, heh But the combination of flavors does sound really good!

By: Laura @ Hungry and Frozen

Laura @ Hungry and Frozen — Fri, 01 Aug 2008 06:18:31 +0000

Ooh this sounds good, I love pickled stuff…nice one on innovating your own version of the expensive stuff!

By: [eatingclub] vancouver || js

[eatingclub] vancouver || js — Fri, 01 Aug 2008 03:47:50 +0000

From the looks of it, you and the young okra are making sweet pickles together. Smokin’ is right!

By: _ts of [eatingclub] vancouver

_ts of [eatingclub] vancouver — Fri, 01 Aug 2008 03:01:56 +0000

“The other day I saw some svelte young okra lying in wait at the farmers market and I just couldn’t help but cop a feel.”

Teehee. =D

By: Christie @ fig&cherry

Christie @ fig&cherry — Fri, 01 Aug 2008 01:47:46 +0000

‘Cop a feel’ – hehe. Thanks for the giggle. Love the recipe too!