[Sca-cooks] Non-slimy okra.

[Ruth Frey]

  Anahita wrote:
> Use *whole* okra and leave the tops *on*. Then run a thread through
> the tops and and tie the two ends in a knot so you have a "necklace"
> of whole okra. Then cook more-or-less as usual, but leave the
> tied-together part where you can find it. The trick is, when you
> stir, lift the string of okra so you don't break the pods. That way,
> they don't get slimy.

	I've also heard that you can steam whole
okra, and if the pods are young enough, you can
eat them tops and all.  No slime at all.  It's
the damaging of the pod that leads to slime release.
	On the other hand, I love breaded'n'fried
okra so much I've never actually bothered trying to
steam the stuff myself . . . :)

	-- Ruth