I’m really not a fussy eater. While I draw the line at some animal parts (Rocky Mountain oysters, anyone?) and various invertebrates (no deep-fried scorpions in my diet!), I’m not nearly as fussy about dining on plants. Of course, I think some plants taste better than others—I’m a big fan of broccoli, artichokes, and papayas, for example, while I tend to avoid cucumbers and those bitter Italian greens—but for the most part, if it’s prepared well, I’ll eat it.
I don’t do okra. I’ve had okra (also known as lady’s fingers or gumbo) in soups, stewed, curried, stir-fried, roasted, deep fried, and in various other random recipes that my friends—skilled in the culinary arts—assured me I’d love. All I can say is, they were wrong. I admit, I like the flavor. No problem there. But the slime gets me every time.