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951

So, I got the new parts today to hook up a new line and after examining the connection I could not see any kind of locking mechanism on it. So I went home and slapped a set of Channel Locks on it and gave it a good twist and hoped not to break anything. It came right off and the new fitting went on fine and it works like a champ. It was just stuck. I'm happy I didn't break it. Thanks to those that tried to help me out.

So, I got the new parts today to hook up a new line and after examining the connection I could not see any kind of locking mechanism on it. So I went home and slapped a set of Channel Locks on it and gave it a good twist and hoped not to break anything. It came right off and the new fitting went on fine and it works like a champ. It was just stuck. I'm happy I didn't break it. Thanks to those that tried to help me out.

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[–] • 0 pt

Squirrel stew is fine, my Mother is actually one of 'your people', and grew up eating it.

Okra is where I draw the line, though.

A disgusting vegetable that only exaggerates the mucosal properties of the peasants that eat it.

I'd literally rather eat out of a dumpster.

[–] • 1 pt

I'd literally rather eat out of a dumpster.

Also a good skill to have!

[–] • 0 pt

I'd literally rather eat out of a dumpster.

Also a good skill to have!

Unironically, that skill saved me over this past Winter, and you would be surprised how much fresh free food you can find there.

[–] • 1 pt

I rummaged through dumpsters in college a time or two. Good pickings if you know where to look.

[–] • 1 pt

You just don’t know how to eat them.

The best way is washed, boiled for a couple minutes and immediately dropped in ice.

Served with a wasabi sauce.

[–] • 0 pt

Fair, but I still think it is a vegetable nobody other than starving Niggers/Louisianians have any business eating.

Regardless, I am still reading your Atko/Putt/OldVoat post, and I want to disagree with a few thing you said based off my own memory, but I am not sure.

Gibs me a minute.

[–] • 1 pt (edited )

For okra, its highest and best uses are hot spicy okra pickles and deep fried okra. Both are southern inventions. The best pickles require 4 inch okra so it's not tough/woody. It gets cleaned, a few holes get pricked into each one, immersed in hot brine, packed in jars and water bath canned. A widely available brand is Talk of Texas. Making deep fried okra puts it's trademark slime on display during preparation only. It gets parboiled and sliced into half inch rounds before battering, breading and deep frying. There are zero hints of slime present when properly prepared, and if it's seasoned properly it is absolutely delicious. Seek them both out if you are willing to further your culinary experiences.

I've eaten more than my fair share of boiled okra as a lad, and will occasionally buy it frozen/sliced for gumbo. Of course no conversation about okra is complete without .