Text 8958, 133 rader
Skriven 2006-12-17 22:49:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Del Mar hotel 686
=========================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> stale plain bread crusts. She shares them with the pet mice.

 ML> I always wondered why one had pet mice.
 
One has pet mice because one has grandchildren who aren't allowed a cat
or dog at home. It's that simple. And there is no option. I was hounded
for 6 years before I gave in.

 ML> How can anyone not like tako?

 JW> Sadly, lots of people won't try it at all.

 ML> Just because it looks like the villain of a sci-fi horror
 ML> movie? For shame.

I think that's the main reason. It doesn't help when your older
relatives tell you they stick to your face and suffocate you either.

 ML> I find escolar fairly laxative. Tastes pretty good, though,
 ML> so I'm of two minds about this.

A stiff price to pay for indulging.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sauteed Eggplant with Sesame and Walnuts
 Categories: Vegetables, Vegetarian, Nuts, Chilies
      Yield: 4 Servings
 
      1 lb Japanese or purple eggplant
      4 ts Salt
      4 tb Mild sesame or peanut oil
    1/2 ts Cayenne
    1/4 ts sugar
    1/2 ts Sesame seeds
      2 tb Chopped walnuts
      2 ts Lemon juice
      2 tb Chopped fresh cilantro or
           Parsley
 
  Cut eggplant diagonally into l/8-inch-thick slices. Place the slices
  in a colander and sprinkle with salt. Mix well so that each slice is
  coated with salt. Set aside for 10 minutes. Rinse thoroughly and pat
  dry.
  
  Heat half the oil in a heavy 12-inch skillet over medium heat. Add
  half the eggplant slices in single layer. Cover and cook until the
  bottoms are lightly browned, about 3 to 4 minutes. Turn and cook on
  the other side for 3 minutes.
  
  Remove and set aside. Repeat with the remaining oil and eggplant.
  
  Return the cooked eggplant slices to the pan. Sprinkle in the cayenne,
  sugar, sesame, walnuts and lemon juice and mix well. Transfer to a
  heated serving dish and garnish with cilantro. Makes 4 servings.
  
  Note: The eggplant can be sauteed and seasoned ahead, and kept covered
  in the refrigerator up to 3 days. Serve at room temperature or reheat
  over moderate heat or in the microwave oven.
  
  Source: "Laxmi's Vegetarian Kitchen" Dallas Morning News 5/8/96
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spicy Peanut-Stuffed Eggplants
 Categories: Vegetables, Vegetarian, Chilies
      Yield: 8 Servings
 
      8 sm Japanese eggplants; (1 lb.)
      3 tb Mild peanut or vegetable oil
    1/2 c  Finely chopped onion
      2    Jalapeno peppers; seeded and
           -minced
    1/8 ts Turmeric
    1/4 c  Sweetened flaked coconut
    1/2 c  Crushed roasted peanuts
  1 1/2 ts Ground cumin
      1 ts Ground coriander
      1 ts Curry powder
      1 ts Salt
      2 tb Finely chopped fresh
           -cilantro
 
  The small Japanese eggplants have a milder, sweeter flavor than the
  big boys. They are narrow, 6 to 8 inches long, and range in color from
  deep purple to white. For this recipe, the eggplants are slit
  lengthwise, filled with a mixture of caramelized onions, peanuts,
  spices and fresh herbs, then gently cooked, making them exceptionally
  succulent.
  
  Slit eggplants lengthwise with 2 cuts, about 1/2 inch apart, keeping
  the stem end intact. Place them in a bowl of cold water for about 10
  minutes to open cuts slightly and to avoid discoloration.
  
  Meanwhile, in small heavy skillet, heat 1 1/2 tablespoons oil over
  medium heat. Add onion and jalapenos and cook, stirring often, until
  onion is soft, 5 minutes. Add turmeric, coconut and peanuts and cook,
  stirring often, 4 minutes. Add cumin, coriander, curry powder, salt
  and cilantro and cook, stirring occasionally, 2 minutes. Remove from
  heat and set aside to cool slightly.
  
  Remove eggplants from water and pat dry. Stuff each eggplant with
  about I tablespoon of stuffing mixture by gently inserting it into the
  slits.
  
  Heat a nonstick skillet, large enough to hold all eggplants in a
  single layer, over medium heat. Add 1 tablespoon oil; when oil is hot,
  transfer stuffed eggplants to pan. Drizzle remaining 1/2 tablespoon of
  oil over eggplants. Cover and cook until lightly browned on one side,
  6 to 8 minutes. Gently turn eggplants, reduce heat to low, cover and
  cook until tender, 8 to 10 minutes. Serve immediately.
  
  Recipe by: Vegetarian Times Magazine, November 1997
  Posated by: Kathleen
 
MMMMM
 

Cheers

Jim, in Yellowknife




... Next you'll tell me there's no Sanity Clause.
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