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[LosingNow]

next request - i picked some fresh okra yesterday. any good recipes for that? i don't like them being mushy or sticky.

(hehe, a woman asking a guy dominated forum for recipes, times are surely a changin!)

Ha ha .. you got that right!!
--
Here it is .. Simple Okra Masala.. (I am typing this as my wife is dictating)
1. Chop Okra into less than a quarter inch thick pieces - cross-section wise not length wise
2. Chop a red onion into same size as Okra pieces
3. Optional : for the UP touch ... Cut a peeled potato into similar or slightly smaller size cubes..soak in water, so that starch comes out and drain it and wipe it with paper or kitchen towel to remove excess water
4. Put sufficient oil (you will need more than other vegetables, as okra soaks up oil..like eggplant) into a wider based pan
5. Put sufficient jeera in the oil..and as the jeera is fried, put onions, fry the onions till they are translucent
6. Put the potatoes in and stir them for 5-7 minutes ..making sure the potato does not stick to the bottom
7. Put the okra in this. Now put salt and turmeric to taste.
8. Put the stirring spoon aside
9. Cover the pan with a lid and shake with the lid on .. this way of mixing ensures that the seeds do not separate from the okra
10. Uncover the pan
11. Repeat 9-10 till .. Okra changes color and appears cooked
12. Add chilli powder, ground coriander, cover the lid and shake it.
13. You can use a plastic, flat spatula delicately to mix the spices.
14. Now if the Okra is still sticky, add some raw mango powder (amchoor) and mix it. The key to Okra being not sticky is adding amchoor powder in the end.
..Garnish with coriander leaves, thinlys sliced ginger and enjoy

[sgusa]

next request - i picked some fresh okra yesterday. any good recipes for that? i don't like them being mushy or sticky.

(hehe, a woman asking a guy dominated forum for recipes, times are surely a changin!)

Lord Alton Brown had an entire episode of "Good Eats" dedicated to the Okra. Though he did make a couple of dishes that violate your no mushy rule, there were other recipes that result in crispy goodness.

See if you can find that episode on food network, online or in the Food Network Alton Brown DVDs ( see local library)

UPDATE: I located the episode page. No video though, but the recipes are there.

http://www.foodnetwork.com/food/show_ea/episode/0,1976,FOOD_9956_45149,00.html

Wet Fried Okra
Dry Fried Okra

I do have a Okra stir fry that is made back home, and I will try to post the exact recipe soon.

PS: In the video, Alton tells us the secret to removing the sticky factor from Okra

[MockTurtle]

thanks, LN. will let you know the result.

sgusa, please do post the SI version of okra fry - i am peckish for that. all these Lordy stuff, not for me.

[sgusa]

thanks, LN. will let you know the result.

sgusa, please do post the SI version of okra fry - i am peckish for that. all these Lordy stuff, not for me.

(from Mahanandi)

20 to 25 fresh, whole okra - washed thoroughly, then rubbed in a clean cloth, to remove all the moisture. This small step alone reduces the clinginess by 50%. After making sure they are clean and dry, slice each one, crosswise into half centimeter thick pieces. By now you may notice, touch of knife brings out the thick, viscous substance in okra. So in between cutting, periodically, wipe the cutting board and knife with a paper towel to remove the sticky stuff that’s accumulated.

1 medium sized onion - finely chopped
6 green chillies and 1 tbs of coconut - made into smooth paste
Turmeric and salt to your taste
And the usual ingredients of popu or tadka

Preparation:

In a wide pan or in a well-seasoned iron skillet, heat one teaspoon of peanut oil. Do the popu or tadka (toasting 1 tsp of each, mustard seeds, cumin, curry leaves and chopped garlic).

Add and sauté onions till soft and brown. Then add the cut okra slices. Sprinkle in turmeric, salt, and fine paste of greenchilli-coconut. Mix them all once, allow them to cook for 5 minutes, covered on medium heat.

After 5 minutes, remove the cover and stir them once. Reduce the heat to medium-low and let them sauté or cook openly. This is the time to show restraint. Do not stir and mix at all, at this stage. The more you stir and the more okra breaksdown and oozes clingy stuff. So don’t stir. Let it cook undisturbed for 15 minutes. As a result, round okra slices will be intact in shape and tender, lightly browned in the bottom and crunchy - perfection. Serve hot.

[MockTurtle]

thanks, LN. will let you know the result.

sgusa, please do post the SI version of okra fry - i am peckish for that. all these Lordy stuff, not for me.

(from Mahanandi)

20 to 25 fresh, whole okra - washed thoroughly, then rubbed in a clean cloth, to remove all the moisture. This small step alone reduces the clinginess by 50%. After making sure they are clean and dry, slice each one, crosswise into half centimeter thick pieces. By now you may notice, touch of knife brings out the thick, viscous substance in okra. So in between cutting, periodically, wipe the cutting board and knife with a paper towel to remove the sticky stuff that’s accumulated.

1 medium sized onion - finely chopped
6 green chillies and 1 tbs of coconut - made into smooth paste
Turmeric and salt to your taste
And the usual ingredients of popu or tadka

Preparation:

In a wide pan or in a well-seasoned iron skillet, heat one teaspoon of peanut oil. Do the popu or tadka (toasting 1 tsp of each, mustard seeds, cumin, curry leaves and chopped garlic).

Add and sauté onions till soft and brown. Then add the cut okra slices. Sprinkle in turmeric, salt, and fine paste of greenchilli-coconut. Mix them all once, allow them to cook for 5 minutes, covered on medium heat.

After 5 minutes, remove the cover and stir them once. Reduce the heat to medium-low and let them sauté or cook openly. This is the time to show restraint. Do not stir and mix at all, at this stage. The more you stir and the more okra breaksdown and oozes clingy stuff. So don’t stir. Let it cook undisturbed for 15 minutes. As a result, round okra slices will be intact in shape and tender, lightly browned in the bottom and crunchy - perfection. Serve hot.

interesting but not sure if this is how the authentic SI version is made. i recall no coconut and isn't there some some besan in the end?

[sgusa]

thanks, LN. will let you know the result.

sgusa, please do post the SI version of okra fry - i am peckish for that. all these Lordy stuff, not for me.

(from Mahanandi)

20 to 25 fresh, whole okra - washed thoroughly, then rubbed in a clean cloth, to remove all the moisture. This small step alone reduces the clinginess by 50%. After making sure they are clean and dry, slice each one, crosswise into half centimeter thick pieces. By now you may notice, touch of knife brings out the thick, viscous substance in okra. So in between cutting, periodically, wipe the cutting board and knife with a paper towel to remove the sticky stuff that’s accumulated.

1 medium sized onion - finely chopped
6 green chillies and 1 tbs of coconut - made into smooth paste
Turmeric and salt to your taste
And the usual ingredients of popu or tadka

Preparation:

In a wide pan or in a well-seasoned iron skillet, heat one teaspoon of peanut oil. Do the popu or tadka (toasting 1 tsp of each, mustard seeds, cumin, curry leaves and chopped garlic).

Add and sauté onions till soft and brown. Then add the cut okra slices. Sprinkle in turmeric, salt, and fine paste of greenchilli-coconut. Mix them all once, allow them to cook for 5 minutes, covered on medium heat.

After 5 minutes, remove the cover and stir them once. Reduce the heat to medium-low and let them sauté or cook openly. This is the time to show restraint. Do not stir and mix at all, at this stage. The more you stir and the more okra breaksdown and oozes clingy stuff. So don’t stir. Let it cook undisturbed for 15 minutes. As a result, round okra slices will be intact in shape and tender, lightly browned in the bottom and crunchy - perfection. Serve hot.

interesting but not sure if this is how the authentic SI version is made. i recall no coconut and isn't there some some besan in the end?

There are versions, and there are versions, I guess. I like the flavor that coconut brings, and try not to add besan since the okra gets a breaded taste. But I guess you can always divide up the okra and try it both ways in the same pan even and see which one you like the best.

PS: This might be the Andra version, since Indra of Mahandi is from Andra.

[MockTurtle]

There are versions, and there are versions, I guess. I like the flavor that coconut brings, and try not to add besan since the okra gets a breaded taste. But I guess you can always divide up the okra and try it both ways in the same pan even and see which one you like the best.

PS: This might be the Andra version, since Indra of Mahandi is from Andra.

i meant to write "tamilian version" and not "SI". anyway, that's how i recall my SIL making it - had a crunchy texture and was almost black in colour. now i have to pick among 3 versions. *sigh*

[sgusa]

There are versions, and there are versions, I guess. I like the flavor that coconut brings, and try not to add besan since the okra gets a breaded taste. But I guess you can always divide up the okra and try it both ways in the same pan even and see which one you like the best.

PS: This might be the Andra version, since Indra of Mahandi is from Andra.

i meant to write "tamilian version" and not "SI". anyway, that's how i recall my SIL making it - had a crunchy texture and was almost black in colour. now i have to pick among 3 versions. *sigh*

Well I try not to chaar that damn thing. Dont want to eat charcoal you see ( sorry if I am offending your SIL )

[MockTurtle]

There are versions, and there are versions, I guess. I like the flavor that coconut brings, and try not to add besan since the okra gets a breaded taste. But I guess you can always divide up the okra and try it both ways in the same pan even and see which one you like the best.

PS: This might be the Andra version, since Indra of Mahandi is from Andra.

i meant to write "tamilian version" and not "SI". anyway, that's how i recall my SIL making it - had a crunchy texture and was almost black in colour. now i have to pick among 3 versions. *sigh*

Well I try not to chaar that damn thing. Dont want to eat charcoal you see ( sorry if I am offending your SIL )

nah, it only looked black, likely coz of the besan - don't think it was burnt. i rarely got to each much of it because my little nephew would eat only that and it was rare commodity when i visited(they live in SA) and so she used to stock it just for him. i just tasted it a couple of times.

[sudzz]

There are versions, and there are versions, I guess. I like the flavor that coconut brings, and try not to add besan since the okra gets a breaded taste. But I guess you can always divide up the okra and try it both ways in the same pan even and see which one you like the best.

PS: This might be the Andra version, since Indra of Mahandi is from Andra.

i meant to write "tamilian version" and not "SI". anyway, that's how i recall my SIL making it - had a crunchy texture and was almost black in colour. now i have to pick among 3 versions. *sigh*

Well I try not to chaar that damn thing. Dont want to eat charcoal you see ( sorry if I am offending your SIL )

nah, it only looked black, likely coz of the besan - don't think it was burnt. i rarely got to each much of it because my little nephew would eat only that and it was rare commodity when i visited(they live in SA) and so she used to stock it just for him. i just tasted it a couple of times.

Nah I dont think besan causes Okra to go black, its the heat and the oil that does it. I am a avowed Okra hater and my wife occassionally tries to make Okra with besan in the fond hope that a few morsels may get consumed.

[vincent]

Note from Losingnow:

Ok Vincent, Toney and Sudzz:
It turned out good. I loved it..with plain rice .. my wife is still trying to get(acquire) the taste.
Observations:
1. Wife wanted to cook the masala separately before putting the flower bits. She thinks that the onions in the masala have to be pre-cooked. Even in the end, she (not me) could taste the "raw" onions. Will try that variation next time
2. We did not know when it was cooked..so we just kept going ..and may have overcooked it.
3. Was expecting it to be slightly drier and fluffier .. it turned out more pasty. Dont know what to expect here. We did not add any water to the dish .. I guess there was a lot of water in the flower itself.
4. While eating .. a few unchewable stamens of the flower kept sticking in the mouth. Had to take them out. Again, dont know what to expect here.

-----------------------------------------------------------------

OK LN. Not bad for the first try. I will just answer your questions first and then give you the recipe which is much simpler and which makes it fluffy and dry, exactly as you wanted and how we prepare most of the times (for a side dish in a hurry):

1. Yes, you may want to try the variation next time, but try the other recipe first. Yes, I do not blame your wife. It does take time to acquire the taste. Even I took a long time.

2. It cooks quickly unless it is "mature". So, you have to keep tasting it.

3. I think you might have had too much wet masala. It should indeed be dry.

4. Yes, this thing can happen if the flower is too mature. As a rule it is better to buy two smaller ones than one big one. (I assume you have thrown the top of the stem).

Two more comments:

1. Your pieces look too big. They need to be chopped finer.

2. I forgot one thing : You need to put some vinegar in the water in the pot when you chop and put the bits in them. This removes any bitter taste from the flowers.

And now to the much simpler but as tasty recipe. Plaese try this one next time:

Banana Flower (Dry): (For one medium sized flower)

1. Chop the Banana Flower into very tiny bits and soak them immediately in a pot with water mixed with a tablesponn of vinegar.

2. Chop finely an onion and two green chillies.

3. Heat oil in a pan. Put mustard seeds and two dry red chillies (broken into halves)

4. When the mustard seeds splutter add the banana flower bits and fry.

5. Add some salt. Let it cook. Check if it is cooked now and then.

6. When cooked, add two tablespoons of desicated coconut. Stir. Add a teaspoon or more of vinegar. Ttir well. Check the taste for salt etc.

7. At the end this should really be dry and fluffy, so you may need some kind of sauce to eat with rice.

[MockTurtle]

Nah I dont think besan causes Okra to go black, its the heat and the oil that does it. I am a avowed Okra hater and my wife occassionally tries to make Okra with besan in the fond hope that a few morsels may get consumed.

you may be right.

i used to dislike okra with a passion too - i blame my grandmother for this coz she used to make awful okra and FORCE me to eat it whenever i visited her. she was a tyrant. i used to dump it under the plate and quietly throw it in the trash but she started checking the trash after i eat and i had no way out of that either. i am still somewhat queasy about this vegetable and am trying to see if i can get over it.

[sgusa]

Nah I dont think besan causes Okra to go black, its the heat and the oil that does it. I am a avowed Okra hater and my wife occassionally tries to make Okra with besan in the fond hope that a few morsels may get consumed.

you may be right.

i used to dislike okra with a passion too - i blame my grandmother for this coz she used to make awful okra and FORCE me to eat it whenever i visited her. she was a tyrant. i used to dump it under the plate and quietly throw it in the trash but she started checking the trash after i eat and i had no way out of that either. i am still somewhat queasy about this vegetable and am trying to see if i can get over it.

I really like okra, in all its forms, but most fav are the spicy dry fry, and Okra Sambhar. Oh, and also the NI Bindi Masala -who can resist that ? Hot rotis and Bindi Masala with some Dahi on the side

[MockTurtle]

I really like okra, in all its forms, but most fav are the spicy dry fry, and Okra Sambhar. Oh, and also the NI Bindi Masala -who can resist that ? Hot rotis and Bindi Masala with some Dahi on the side

ugh@okra sambar!

it has that viscous feel to it and sometimes, these okras break open with the seeds floating around *shudder*. i think okra sambar is the one that has made me dislike sambar. NI okra masala is good and has revived my interest in okra.

[sgusa]

I really like okra, in all its forms, but most fav are the spicy dry fry, and Okra Sambhar. Oh, and also the NI Bindi Masala -who can resist that ? Hot rotis and Bindi Masala with some Dahi on the side

ugh@okra sambar!

it has that viscous feel to it and sometimes, these okras break open with the seeds floating around *shudder*. i think okra sambar is the one that has made me dislike sambar. NI okra masala is good and has revived my interest in okra.

There lies the sparks of my genius. I flash fry the okra for a few seconds before making the sambhar, ( after prepping the okra by washing off and drying most of the slime to begin with) and this results in perfect pieces of okra in the sambhar without the slime !

[MockTurtle]

I really like okra, in all its forms, but most fav are the spicy dry fry, and Okra Sambhar. Oh, and also the NI Bindi Masala -who can resist that ? Hot rotis and Bindi Masala with some Dahi on the side

ugh@okra sambar!

it has that viscous feel to it and sometimes, these okras break open with the seeds floating around *shudder*. i think okra sambar is the one that has made me dislike sambar. NI okra masala is good and has revived my interest in okra.

There lies the sparks of my genius. I flash fry the okra for a few seconds before making the sambhar, ( after prepping the okra by washing off and drying most of the slime to begin with) and this results in perfect pieces of okra in the sambhar without the slime !

eww, regardless. memories of biting into these okra pieces and getting them semi-soft seeds in my mouth makes me cringe!

okra can never be perfect. it is inherently ughness personified and at best, one can mask it. 
 

[LosingNow]

I really like okra, in all its forms, but most fav are the spicy dry fry, and Okra Sambhar. Oh, and also the NI Bindi Masala -who can resist that ? Hot rotis and Bindi Masala with some Dahi on the side

ugh@okra sambar!

it has that viscous feel to it and sometimes, these okras break open with the seeds floating around *shudder*. i think okra sambar is the one that has made me dislike sambar. NI okra masala is good and has revived my interest in okra.

There lies the sparks of my genius. I flash fry the okra for a few seconds before making the sambhar, ( after prepping the okra by washing off and drying most of the slime to begin with) and this results in perfect pieces of okra in the sambhar without the slime

Hmm.. sometimes adding a good (sambhar) to another good(flash fried okra) ..does not make the result better. Anyway, the Palghat friend I keep referring to, uses your flash fying technique to make a Killer Okra Raita!

[sgusa]

I really like okra, in all its forms, but most fav are the spicy dry fry, and Okra Sambhar. Oh, and also the NI Bindi Masala -who can resist that ? Hot rotis and Bindi Masala with some Dahi on the side

ugh@okra sambar!

it has that viscous feel to it and sometimes, these okras break open with the seeds floating around *shudder*. i think okra sambar is the one that has made me dislike sambar. NI okra masala is good and has revived my interest in okra.

There lies the sparks of my genius. I flash fry the okra for a few seconds before making the sambhar, ( after prepping the okra by washing off and drying most of the slime to begin with) and this results in perfect pieces of okra in the sambhar without the slime

Hmm.. sometimes adding a good (sambhar) to another good(flash fried okra) ..does not make the result better. Anyway, the Palghat friend I keep referring to, uses your flash fying technique to make a Killer Okra Raita!

LN you got me wrong, I dont make the subji and add it to the sambhar. I meant, I just flash fry the okra for afew seconds, the oil seals all the mush inside,and prevents the liquids from moving out, so the sambhar doesnt get icky.

[sudzz]

I really like okra, in all its forms, but most fav are the spicy dry fry, and Okra Sambhar. Oh, and also the NI Bindi Masala -who can resist that ? Hot rotis and Bindi Masala with some Dahi on the side

ugh@okra sambar!

it has that viscous feel to it and sometimes, these okras break open with the seeds floating around *shudder*. i think okra sambar is the one that has made me dislike sambar. NI okra masala is good and has revived my interest in okra.

There lies the sparks of my genius. I flash fry the okra for a few seconds before making the sambhar, ( after prepping the okra by washing off and drying most of the slime to begin with) and this results in perfect pieces of okra in the sambhar without the slime !

eww, regardless. memories of biting into these okra pieces and getting them semi-soft seeds in my mouth makes me cringe!

okra can never be perfect. it is inherently ughness personified and at best, one can mask it. 
 

Oh if thats right then how the hell did you manage 100/100 in Math??    I was always told that the secret to cent percent marks are vendeykai and rasam and as I kid I usually used to dislike both till I developed a taste for the latter...that explains my low marks in math consistently 

[MockTurtle]

I really like okra, in all its forms, but most fav are the spicy dry fry, and Okra Sambhar. Oh, and also the NI Bindi Masala -who can resist that ? Hot rotis and Bindi Masala with some Dahi on the side

ugh@okra sambar!

it has that viscous feel to it and sometimes, these okras break open with the seeds floating around *shudder*. i think okra sambar is the one that has made me dislike sambar. NI okra masala is good and has revived my interest in okra.

There lies the sparks of my genius. I flash fry the okra for a few seconds before making the sambhar, ( after prepping the okra by washing off and drying most of the slime to begin with) and this results in perfect pieces of okra in the sambhar without the slime !

eww, regardless. memories of biting into these okra pieces and getting them semi-soft seeds in my mouth makes me cringe!

okra can never be perfect. it is inherently ughness personified and at best, one can mask it. 
 

Oh if thats right then how the hell did you manage 100/100 in Math??    I was always told that the secret to cent percent marks are vendeykai and rasam and as I kid I usually used to dislike both till I developed a taste for the latter...that explains my low marks in math consistently 

what to do - i am oh-so-clever that i don't need no venDakkai(okra), no wisdom teeth      but i know what you mean - my brat of a nephew has this habit of asking me "do you know why i am so good at chess? coz i eat venDakkai every day"

now rasam i like - in its multitude forms and variations. as a kid, i ate no vegetables except when stared down at by my grandma!

[sgusa]

I really like okra, in all its forms, but most fav are the spicy dry fry, and Okra Sambhar. Oh, and also the NI Bindi Masala -who can resist that ? Hot rotis and Bindi Masala with some Dahi on the side

ugh@okra sambar!

it has that viscous feel to it and sometimes, these okras break open with the seeds floating around *shudder*. i think okra sambar is the one that has made me dislike sambar. NI okra masala is good and has revived my interest in okra.

There lies the sparks of my genius. I flash fry the okra for a few seconds before making the sambhar, ( after prepping the okra by washing off and drying most of the slime to begin with) and this results in perfect pieces of okra in the sambhar without the slime !

eww, regardless. memories of biting into these okra pieces and getting them semi-soft seeds in my mouth makes me cringe!

okra can never be perfect. it is inherently ughness personified and at best, one can mask it. 
 

Oh if thats right then how the hell did you manage 100/100 in Math??    I was always told that the secret to cent percent marks are vendeykai and rasam and as I kid I usually used to dislike both till I developed a taste for the latter...that explains my low marks in math consistently 

Ah, the days of chasing "centums"

[fineleg]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

[MockTurtle]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

[fineleg]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

[MockTurtle]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

[sgusa]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

Egads, a groupie!

[MockTurtle]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

Egads, a groupie!

shuddddup! it is JUST admiration.

[fineleg]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

Egads, a groupie!

shuddddup! it is JUST admiration.

baba,
dont worry...turtle is urs to fry!

[sudzz]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

Are there other kind of geeks?

To me the god of all geeks was Feynman and to call him a geek is travesty...

[MockTurtle]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

Are there other kind of geeks?

To me the god of all geeks was Feynman and to call him a geek is travesty...

i meant ones in ACADEMICS - the teaching/research kind.... the lower the erdos number, the better

[sgusa]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

Are there other kind of geeks?

To me the god of all geeks was Feynman and to call him a geek is travesty...

i meant ones in ACADEMICS - the teaching/research kind.... the lower the erdos number, the better

I learnt algorithms from people with low Erdos numbers (2, 3) and worked with guys who were erodos number 3 and 4 quite a bit. I almost acquired #3. I know what you mean

[MockTurtle]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

Are there other kind of geeks?

To me the god of all geeks was Feynman and to call him a geek is travesty...

i meant ones in ACADEMICS - the teaching/research kind.... the lower the erdos number, the better

I learnt algorithms from people with low Erdos numbers (2, 3) and worked with guys who were erodos number 3 and 4 quite a bit. I almost acquired #3. I know what you mean

i can claim something even more laudable but i won't!    

[sudzz]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

Are there other kind of geeks?

To me the god of all geeks was Feynman and to call him a geek is travesty...

i meant ones in ACADEMICS - the teaching/research kind.... the lower the erdos number, the better

I learnt algorithms from people with low Erdos numbers (2, 3) and worked with guys who were erodos number 3 and 4 quite a bit. I almost acquired #3. I know what you mean

i can claim something even more laudable but i won't!    

I can claim something even more laudable...I dont what erdos means 

[sgusa]

Heh, I liked okra! Is that why i got centums? (i did - thats a fact).

Now that u mention - when i was really yeng, thats what my grandpa used to say - eat okras to have good memory!

you geeks! bragging about centums in math  

I'm proud to be a geek! Not that there is anything wrong with it (ref: Seinfeld the God)

i like geeks, esp the academic kinds.....i once took a course just to listen to a particular professor talk - he was so damn brilliant   

Are there other kind of geeks?

To me the god of all geeks was Feynman and to call him a geek is travesty...

i meant ones in ACADEMICS - the teaching/research kind.... the lower the erdos number, the better

I learnt algorithms from people with low Erdos numbers (2, 3) and worked with guys who were erodos number 3 and 4 quite a bit. I almost acquired #3. I know what you mean

i can claim something even more laudable but i won't!    

Why do I have the feeling that you actually interacted with Erdos ?? Am I right ? I would be very very jealous if that was true!

[MockTurtle]

[Why do I have the feeling that you actually interacted with Erdos ?? Am I right ? I would be very very jealous if that was true!

not. never seen him or interacted with him though i've been to a Hawking lecture...i've read the book "Man who loved only numbers " and also seen "N is a number" - both very enjoyable.

[MockTurtle]

I can claim something even more laudable...I dont what erdos means 

suddz, google for "erdos number" - it will all be clear. quite consistent with your low scores in math.   just kidding....

btw, look up erdos lingo too!

[sgusa]

[Why do I have the feeling that you actually interacted with Erdos ?? Am I right ? I would be very very jealous if that was true!

not. never seen him or interacted with him though i've been to a Hawking lecture...i've read the book "Man who loved only numbers " and also seen "N is a number" - both very enjoyable.

I hate surprises. Tell us the big secret!

[MockTurtle]

[Why do I have the feeling that you actually interacted with Erdos ?? Am I right ? I would be very very jealous if that was true!

not. never seen him or interacted with him though i've been to a Hawking lecture...i've read the book "Man who loved only numbers " and also seen "N is a number" - both very enjoyable.

I hate surprises. Tell us the big secret!

soLLamatten Po! (i won't tell, go away!)

[sgusa]

I can claim something even more laudable...I dont what erdos means 

suddz, google for "erdos number" - it will all be clear. quite consistent with your low scores in math.   just kidding....

btw, look up erdos lingo too!

Sudzz, Erdos was the best creation of SF!

[fineleg]

[Why do I have the feeling that you actually interacted with Erdos ?? Am I right ? I would be very very jealous if that was true!

not. never seen him or interacted with him though i've been to a Hawking lecture...i've read the book "Man who loved only numbers " and also seen "N is a number" - both very enjoyable.

I hate surprises. Tell us the big secret!

soLLamatten Po! (i won't tell, go away!)

Dont be a spoil sport. What is it?