tag:blogger.com,1999:blog-8238751884820110657.post951804169867841342..comments2023-10-17T05:06:10.124-04:00Comments on Local Okra: Baked Chiles Rellenos & Peruvian-Style CevicheLocal Okrahttp://www.blogger.com/profile/08584172640804224253noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-8238751884820110657.post-38471719898543935012009-07-12T12:54:07.461-04:002009-07-12T12:54:07.461-04:00Yo, what's up y'all? So, I put up a link ...Yo, what's up y'all? So, I put up a link to local okra on my blog and you haven't posted since then...What's up with that? Spending too much time at the lake?Levihttp://www.landshipfoods.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8238751884820110657.post-45372242904654263432009-06-23T17:36:57.580-04:002009-06-23T17:36:57.580-04:00thanks for the feedback, Chris.
i have also hea...thanks for the feedback, Chris. <br /><br />i have also heard that they will drain out the juice and add a little milk to it and then put it back into the fish before serving. that's how i think they serve it at Las Conchitas--the juice is the best part.Local Okrahttps://www.blogger.com/profile/08584172640804224253noreply@blogger.comtag:blogger.com,1999:blog-8238751884820110657.post-40988947893161761182009-06-23T16:26:08.258-04:002009-06-23T16:26:08.258-04:00Looks delicious! I've made ceviche both cubed ...Looks delicious! I've made ceviche both cubed and sliced, and I think I like the sliced version better... the acid penetrates the fish more evenly. Thin slices across the width of the fish filet, at an angle if you like. Yum.<br /><br />Oh, and in Peru they keep the extra lime juice after the cooking is done and serve it in a shot glass as <i>leche de tigre</i>, or tiger's milk. You can mix it with a little white wine or <i>pisco</i>, add a little salt and pepper. Yum again.Chris Hassiotisnoreply@blogger.com