[lit-ideas] Re: Google Job Interview Questions (Okra division)
- From: wokshevs@xxxxxx
- To: lit-ideas@xxxxxxxxxxxxx, carol kirschenbaum <carolkir@xxxxxxxxx>
- Date: Tue, 18 Sep 2007 14:48:38 -0230
Quoting carol kirschenbaum <carolkir@xxxxxxxxx>:
> Regarding okra slime:
>
> My Texas recipe (remember, I'm a nationalized Texan) is very close to
> John's, or his mothers. Or Paul's mother's. Okra with tomatoes. However,
> given my French culinary roots---and a few cooking lessons in cajun country,
> back when there was one--I heat up a cast-iron skillet hot hot hot, make
> sure my okra is dry (paper towels do just fine), and then I rapidly saute
> the okra in a tad of olive oil. This step, just before adding tomatoes and
> stewing, preserves the okra's integrity and minimizes slime. It works with
> sliced or whole okra. Good eatin', especially over rice. Go a step further,
> using a roux before adding tomatoes and okra, and you've got yourself a
> nice, quick gumbo soup.
>
> hungrily,
> Carol
>
May I be so bold as to enquire into your present marital status, madame?
Mouth wateringly on the Rock,
Walter O.
>
>
>
>
> On 9/17/07, Julie Krueger <juliereneb@xxxxxxxxx> wrote:
> >
> > The fried okra I have had has been breaded and therefore purports to mask
> > the slime .... but I ain't buyin' it. The acid in the tomatoes sounds a
> > little promising.
> >
> > Julie Krueger
> >
> > On 9/17/07, Andreas Ramos <andreas@xxxxxxxxxxx> wrote:
> > >
> > > > Really, doesn't anyone "get" the slime-factor?? I love curry --
> > > > everything
> > > > about the curried dish sounds delicious -- *except the slimy okra*!
> > >
> > > that's why i only like fried okra. no slime. if there is any other okra,
> > > i
> > > reach for something else.
> > >
> > > yrs,
> > > andreas
> > > www.andreas.com
> > >
> > >
> > >
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>
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