Text 8951, 105 rader
Skriven 2006-12-17 22:42:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: HOW TO GET   61216
==========================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 DS> When my mother made fried chicken she would soak it in milk first
 DS> before doing the flour dredge.  She might have even used the milk in
 DS> the gravy afterwards, something that the food cops today would yell
 DS> at us for doing -- although since it was cooked, that might be
 DS> alright.

Sadly, the food kopz don't give us any credit for common sense.

More sadly, they are right when it comes to the illogical, uneducated
and poorly informed masses.

Paraphrasing Dave Barry, salmonella bomb turkeys kill billions every
year.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Eggplant with Tomato Jam
 Categories: Vegetables, Vegetarian
      Yield: 1 Servings
 
           Tomato chopped, seeds
           -removed (I would also peel)
           Ginger
           Simple syrup
      1    Eggplant (if possible
           -Japanese)
           Red miso
           Red wine vinegar
 
  This recipe is hot off the wonderful Great Chefs series. There are no
  amounts specificity--use your best judgment.
  
  Make a jam by cooking the tomato, ginger and simple syrup until it is
  the consistency of jam.
  
  Cut the eggplant into about one-inch pieces and use salt very very
  sparingly because the miso is salty. (But do salt the eggplant with a
  tiny bit of salt because it will help draw out the moisture.) Combine
  the miso with a little rice wine vinegar. Coat the top of each piece
  of eggplant with the miso/vinegar mixture. Bake at 350 until the
  eggplant is just tender (I would say maybe ten minutes at most--it
  depends on your eggplant).
  
  Serve topped with the jam.

  Mary Curtis, Posted to EAT-L Digest
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fritto Misto of Ligurian Vegetables
 Categories: Italian, Vegetables, Mushrooms
      Yield: 6 Servings
 
      2 qt Extra virgin olive oil
      1    Egg
      1 c  Flour
      1 c  Water
      2 tb Extra virgin olive oil
      2    Cloves garlic; sliced
           Paper thin
    1/4 c  Raw cauliflower; in 1/4"
           Slices
    1/4 c  Raw zucchini; in 1/4"
           Slices
    1/4 c  Raw japanese eggplant;
           -in 1/4" slices
    1/4 c  Raw fennel; in 1/4" slices
      6    Zucchini flowers
      1    Portobello mushroom; in
           -1/4" slices
      2    Lemons; in wedges
           Salt and pepper
 
  Heat oil to 375 degrees F.
  
  In a mixing bowl, mix together egg, flour, water, oil and garlic and
  whisk until smooth. For one portion, dip one piece of each vegetable
  into batter and drop into hot oil. Cook until dark golden brown and
  remove with strainer to paper towels and drain. Serve hot with lemon
  wedges and salt and pepper.
  
  Yield: 6 servings as antipasto
  
  Recipe By: MEDITERRANEAN MARIO
  Posted to MM-Recipes Digest
  From: Sue chef
 
MMMMM


Cheers

Jim, in Yellowknife




... My menage a trois fantasies include a bartender.
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