It’s been a long time, hasn’t it? In recovery from California, and one too many meals eaten out, this is what I made– tabbouleh-esque salad. Bulgar wheat, an English cucumber, shaved red onion, and a mess of parsley tossed with some nut oil and a good squeeze of lime juice. Delightfully boring and perfectly delicious.
from Nosheteria
Slippery, slimy, mucky. All these epithets have been used to describe okra by the haters of this innocuous green vegetable. And I actually can understand these descriptions. They can be rather apt if the okra is prepared incorrectly (and if you are not a fan of snot). But many of us love escargot and eat them with glee. Surely these monikers could also describe a snail, pre-cooking mind you; so let’s give the same attention to preparing okra as we would those mollusks. For the novice, the okra-hater, I give you an okra salad in which to revel.
I have found that slicing the okra lengthwise, rather than the typical, flower-shaped round, and browning in a scorching hot pan mediates the slime quite nicely. I think okra is rather fascinating. It is like one of those before and after makeover pictures you see in women’s magazines. Calm and self-contained when raw [...]
