Comments on: Smokra

By: Marc Matsumoto

Marc Matsumoto — Thu, 17 Jan 2013 02:06:00 +0000

Honestly, I'm not sure, I wrote this post when I was living in NYC 4 years ago and it's been about that long since I've tasted Rick's smokra.

By: David W

David W — Wed, 16 Jan 2013 20:35:00 +0000

Thanks. Do you think Ricks uses the Dulce?

By: Marc Matsumoto

Marc Matsumoto — Tue, 15 Jan 2013 03:47:00 +0000

It's a matter of personal preference. I used dulce.

By: David W

David W — Mon, 14 Jan 2013 23:37:00 +0000

Do you use dulce or picante smoked paprika? Thanks!

By: Marc Matsumoto

Marc Matsumoto — Sun, 23 Sep 2012 11:37:00 +0000

Sorry, but I'm not very familiar with canning. If that's the method you use to preserve other things it would hold to reason that it should work for this too.

By: Nscook

Nscook — Sun, 23 Sep 2012 00:33:00 +0000

Marc, I followed the recipe but then processed the jars for 10 min in boiling canning bath, which I assume means I can keep them for months at room temperature before opening?

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: Stephen Shimmans

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

By: Marc Matsumoto

Marc Matsumoto — 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: bob-albuquerque

bob-albuquerque — Sun, 24 Oct 2010 17:30:00 +0000

I tried this recipe recently with okra from my garden because I too have had Rick's Smokra and its really good. But they came out very, very, slimy. I usually pick them when they are small, because I know that they get slimier when they are bigger. I don't usually have enough in one day so I put them in the fidge until I have enough to cook. Were they too old? What could have made them so slimy? Anyways, they taste great, just likes Rick's , after I wash off the slime. I am going to try again. Just a note, for okra lovers, I usually roast them in a hot 400 degree oven, with olive oil, salt, pepper, zest of 1/2 lemon and pimetón. Easier than frying, sauteing, and they get a bit crunchy too, which is nice. Also, pimetón is easy to order on line from http://www.spanishtable.com , which has stores in Seattle, Berkeley and Santa Fe.