[Sca-cooks] Tiramisu

[lilinah at earthlink.net]

Ruadh wrote:

>Okra uck what a word, and the stuff it describes. thought I had forgotten
>about the stuff, gee thanks.

Here's a tip i learned from a Moroccan cook.

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.

Of course, this doesn't work if you actually *like* them slimy...

Anahita