Comments on: Smokra

By: Stephen Shimmans

Stephen Shimmans — Fri, 13 Apr 2012 17:18:00 +0000

Hey Marc, just stumbling upon you Kimchi recipe and my mouth is watering. I’ve just started pickling things at home myself and I’m so surprised at the difference in quality and taste. I will be definitely trying this.

By: Anonymous

Anonymous — Mon, 25 Oct 2010 02:56:00 +0000

Hi Bob, I actually don’t mind the sliminess, so I never really thought about
it. I did go in the fridge and check out two different batches I have in
there and neither of them were very slimy. It could have to do with the
amount of time they sit in the brine. Have you tried leaving them in there
for longer (a month maybe?). I know the slime dissipates if you cook it for
a long time, so I’m wondering if the same holds true for pickling. The other
thing is that the slime comes from cut surfaces, so if you don’t peel the
tops it will probably be less slimy, that said you probably won’t want to
eat the tops as the skin tends to be tough. I hope that helps.

By: norecipes

norecipes — Wed, 28 Jul 2010 06:52:11 +0000

Actually I'm to lazy to bother with canning, so I just store it in a large
tupperware in the fridge. It has enough salt and vinegar in it to last a
year if it's refrigerated.

By: Theresaseattle

Theresaseattle — Wed, 28 Jul 2010 05:16:42 +0000

sweet!!! thanks for the reply. So when you are putting away for later in the year are you processing in a canner or pressure cooker? If so, how long are you processing for? I am thinking maybe 10 minutes in a canner, but I wonder if that will make them soggy. Any thoughts will be greatly appreciated.

By: norecipes

norecipes — Wed, 28 Jul 2010 02:15:59 +0000

I actually modeled it off Rick's smokra, it comes pretty close. I always
bottle a ton of okra every summer so I have a supply of them for the rest of
the year.

By: Theresaseattle

Theresaseattle — Wed, 28 Jul 2010 00:38:26 +0000

I am so excited to try this because I love smokra. Does this turn out like Ricks Smokra? Before I make mine, I would like to know if anyone would tweek this recipe? Please reply.

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: Sarah

Sarah — Mon, 03 Aug 2009 14:54:00 +0000

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: Chef Shane

Chef Shane — Fri, 22 Aug 2008 03:58:00 +0000

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: parsnips aplenty

parsnips aplenty — Sat, 16 Aug 2008 03:10:00 +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!!