Good Eats (1999–2012): Season 10, Episode 8 - Peachy Keen - full transcript
EY?
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I NO LONGER REPRESENT ESCARGOT.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.
YEAH. I BET HE'S ALSO
YOUR ONLY CLIENT.
OH, YES.
WELL, SEE, WE HAVE
A BIT OF AN IMAGE
PROBLEM.
IT'S THE, UM--
SLIME.
HA, EXACTAMUNDO.
YEAH.
I BEGGED HIM TO GET
SOME REHAB, BUT--
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--
I MEAN, YOU'RE
REALLY IN A...
PICKLE?
BRILLIANT IDEA!
WHAT?
THE PICKLE THING.
HO-HO-HOS.
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!
(maniacal laughing)
PICKLES!
LOOK, SID,
YOU KNOW, I NEVER GOT
PAID FOR THAT WHOLE
VANILLA THING.
THE CHECK'S
IN THE MAIL!
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.
(excited muttering)
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!
NO SLIME.
HA-HA-HA. HO-HO-HO.
WE'RE GONNA HIT
THE KOOKS ON
THE CONDIMEN
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,
AND THAT IS,
OF COURSE, THE--
(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.
YOU SAID NO SLIME!
NO!
I SAID THAT WE
WOULD MAKE THE...
SLIME...
WORK FOR US.
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"
THAT'LL STILL
TASTE GREAT--
LESS SLIMY?
SID,
YES?
WHY DON'T YOU GO
MAKE A COUPLE
OF CALLS?
OH, A COUPLE OF CALLS.
THAT'S A GOOD IDEA.
THAT'S GREAT.
USE MY PHONE.
IT DOESN'T MATTER.
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---
(Sid)
SLIME!
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--
(Sid, drawling)
SLIME.
MOISTURE!
WHICH WILL
MAKE FOR LESS...
¶ SLIME ¶
PRODUCT,
FRIED A GOLDEN BROWN,
ABOUT FIVE MINUTES.
I'M GONNA COME
OVER THERE!
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
AND A LOT LESS--
(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!
EW!
EW!
(growling)
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 DELIVERINGS.
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...
EH?
IN AFRICA.
OH. OH! FANTASTIC!
MY BOY IS
MULTICULTURAL!
YEP.
HE IS INTERNATIONAL!
INTERNATIONAL.
WE CAN SELL THAT,
YES.
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?
(punching sound)
DOH!
(groaning)
WOW, THAT DISH
PACKED A PUNCH. HA-HA.
SEE YOU NEXT TIME
ON "GOOD EATS."
(zooming)
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.
YEAH. I BET HE'S ALSO
YOUR ONLY CLIENT.
OH, YES.
WELL, SEE, WE HAVE
A BIT OF AN IMAGE
PROBLEM.
IT'S THE, UM--
SLIME.
HA, EXACTAMUNDO.
YEAH.
I BEGGED HIM TO GET
SOME REHAB, BUT--
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--
I MEAN, YOU'RE
REALLY IN A...
PICKLE?
BRILLIANT IDEA!
WHAT?
THE PICKLE THING.
HO-HO-HOS.
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!
(maniacal laughing)
PICKLES!
LOOK, SID,
YOU KNOW, I NEVER GOT
PAID FOR THAT WHOLE
VANILLA THING.
THE CHECK'S
IN THE MAIL!
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.
(excited muttering)
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!
NO SLIME.
HA-HA-HA. HO-HO-HO.
WE'RE GONNA HIT
THE KOOKS ON
THE CONDIMEN
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,
AND THAT IS,
OF COURSE, THE--
(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.
YOU SAID NO SLIME!
NO!
I SAID THAT WE
WOULD MAKE THE...
SLIME...
WORK FOR US.
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"
THAT'LL STILL
TASTE GREAT--
LESS SLIMY?
SID,
YES?
WHY DON'T YOU GO
MAKE A COUPLE
OF CALLS?
OH, A COUPLE OF CALLS.
THAT'S A GOOD IDEA.
THAT'S GREAT.
USE MY PHONE.
IT DOESN'T MATTER.
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---
(Sid)
SLIME!
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--
(Sid, drawling)
SLIME.
MOISTURE!
WHICH WILL
MAKE FOR LESS...
¶ SLIME ¶
PRODUCT,
FRIED A GOLDEN BROWN,
ABOUT FIVE MINUTES.
I'M GONNA COME
OVER THERE!
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
AND A LOT LESS--
(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!
EW!
EW!
(growling)
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 DELIVERINGS.
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...
EH?
IN AFRICA.
OH. OH! FANTASTIC!
MY BOY IS
MULTICULTURAL!
YEP.
HE IS INTERNATIONAL!
INTERNATIONAL.
WE CAN SELL THAT,
YES.
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?
(punching sound)
DOH!
(groaning)
WOW, THAT DISH
PACKED A PUNCH. HA-HA.
SEE YOU NEXT TIME
ON "GOOD EATS."
(zooming)