[Sca-cooks] Tiramisu

[Philip & Susan Troy]

lilinah at earthlink.net wrote:
>
> 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...

I've actually seen dried okra already strung, in Lebanese markets
(specifically, Sahadi Importers) in New York City. I always wondered how
it was used.

Adamantius
--
Phil & Susan Troy

troy at asan.com

"It was so blatant that Roger threw at him.  Clemens gets away with
things that get other people thrown out of games.  As long as they
let him get away with it, it's going  to continue." -- Joe Torre, 9/98