So, beyond all the excitement of having to break into my own car (I didn't, my fob just ran out of battery, but a leather-clad pony-tailed bloke pulling bits off the handle of a Ford Mondeo did raise a few eyebrows from the gilet-crowd in Waitrose this...
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So, beyond all the excitement of having to break into my own car (I didn't, my fob just ran out of battery, but a leather-clad pony-tailed bloke pulling bits off the handle of a Ford Mondeo did raise a few eyebrows from the gilet-crowd in Waitrose this morning), I also didn't manage to buy okra.
I mean, when Waitrose doesn't sell okra, what it the world coming to?
I'm still going to attempt gumbo, but I'm twitchy about it now, having missed out what *appears* to be a crucial ingredient.
I don't really know enough about okra to know whether it will make a difference - I've only really eaten it as Indian food, to be frank. The subs all seem to be around thickening the sauce, which I hadn't expected as such.
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Esther Payne :bisexual_flag:replied to NeonSnake last edited by
@neonsnake the okta tends to dissolve in gumbo so the thickening subs make sense.
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NeonSnakereplied to Esther Payne :bisexual_flag: last edited by
@onepict You reckon I can skip it and it will still be okay?
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Esther Payne :bisexual_flag:replied to NeonSnake last edited by
@neonsnake Well the sauce starts from a roux anyway so I think it'll be ok.
The flavour tends to come from the fish and the spice mix.
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Esther Payne :bisexual_flag:replied to Esther Payne :bisexual_flag: last edited by
@neonsnake although if there are any Indians or Chinese grocers near, you could see if they have any okra.