Text 12286, 63 rader
Skriven 2007-02-24 09:09:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Cracker Barrel 114
==========================
 ML> Indeed. How did they find out the gayness of the employees
 ML> they fired? That in itself smacks of impermissible actions.
 DS> Their basis for the firing was that the employees were "acting gay."

Did they fire the board of directors for "acting stupid"?

 -=> Dave Sacerdote said to Jim Weller <=-

 JW> Molohia is mucilaginous, like okra. 
 DS> :gag:  Thanks for the warning.

I wonder about those who don't like okra - it
does drool some most likely polysaccharide snot,
but most methods of cooking tend to minimize that
quality. With gumbo and stewed okra, the stuff is
incorporated into the texture of the liquid and
isn't so offensive by dilution; with fried it
doesn't have a chance to develop. Raw okra doesn't
get it although is slightly slimy under the tooth.
Steamed okra, though, is very cool, you either hate
it or hate it. Brings back the memory of early
childhood, it does.

---------- Recipe via Meal-Master (tm) v8.04

      Title: Vegetable Noodles Malay-style
 Categories: Pasta
      Yield: 2 servings

    100 g  Small okra
    100 g  Baby courgettes
           - thinly sliced
    225 g  Egg noodles
      2 tb Dark sesame oil
      1    Garlic clove; crushed
    1/2 sm Fresh chilli
           -- finely chopped
      2    Spring onions; sliced
      1 tb Black-bean sauce
    100 g  Beansprouts
      1 sm Bunch of chives; chopped
           Coriander leaves to garnish

  A wonderful medley of interesting vegetables, some egg noodles, and
  oriental flavours of black bean, sesame, garlic and chilli. This is
  blissful food at any time of the year.

  Steam the vegetables until tender and set aside. Cook the egg noodles
  for 4-5 minutes in boiling, salted water, stirring occasionally. Drain.
  Heat the oil and quickly stir-fry the garlic, chilli and spring onions.
  Stir in the black-bean sauce. Add the noodles to the pan and toss in the
  mixture, then add all the vegetables and the chives, and stir-fry until
  they are heated through and tender, but still slightly crisp. Serve at
  once, garnished with coriander leaves.

  Copyright Rosamond Richardson 1996

  Meal-Master format courtesy of Karen Mintzias

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