24705 Wed Jun 25 18:41:54 -0700 2003 3 1 San Francisco Bay Area 0 96966 Today the food section of the San Jose Mercury News had the following story. Link: http://www.bayarea.com/mld/mercurynews/6160506.htm Wed Jun 25 18:41:54 -0700 2003 0 Hiko Ikeda 1 97254 Occasionally I will make farmer's sausage from ground pork, salt and spices. Okara is a wonderful addition because it contributes to texture while displacing animal fat. The fiber holds moisture well. The resulting sausage is lighter overall, with a more even texture when fried. Typically, I use 20% fat ground pork, two or three parts to one part of okara. Okara is great as a Japanese side dish, too. Lightly saute it with slivers of carrot, bamboo shoot, konyakku and a few whole cooked soybeans. Sat Jun 28 07:35:44 -0700 2003 96966 0 Bryan Harrell 2 97505 "Okara is a wonderful addition because it contributes to texture while displacing animal fat." Very interesting.....I have never heard of it. Tue Jul 01 22:43:17 -0700 2003 97254 0 Hiko Ikeda 3 97637 That's because I thought it up. Perhaps others have done it, but...I just love to think up ways of using things that other people throw away. Thu Jul 03 03:56:45 -0700 2003 97505 0 Bryan Harrell