Text 25562, 91 rader
Skriven 2015-03-31 12:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: NYC & silly 444
=======================
 RH> I also saw how NYC both took a lot out of upstate but also put
 RH> into the economy so there's good/bad to whatever side of the issue you
 RH> take. 

Yep, no sense griping if there's nothing you can
do directly.

 RH> Just a figment of the imagination, a wisp of vapor in the universe.

As we all are anyway in the long run.

 ML>       Title: Eggplant with Yogurt
 ML>  Categories: Vegetables, slightly odd baingan bharta
 RH> It looks like something I'd order if eating out, but not try to
 RH> replicate at home. Some things are best if made by others, who know
 RH> what/how to do them successfully.

Funny. I guess I'm more committed to eggplant than
you are: I love making baingan bharta and will at
parties make it to spec - lactose vs. non, dairy vs.
vegan, lots of onions or not so, lots of garlic or
not so, vinegar or no, hot or not, and so on.

 -=> Ruth Haffly said to Nancy Backus <=-

 NB> Quite possibly...  unless, of course, your brain has learned to
 NB> compensate for that too well...  ;)
 RH> Don't know, I've always been quite color discriminatory. It's not just
 RH> blue, it's periwinkle, ultramarine, turquoise, etc. Steve has learned
 RH> to try to use a more specific label for colors now. (G)

I find this interesting. Do you need greater intensity of
light than most people? This sounds like one of my family
issues - sometimes described as too few rods and too many
cones - one of my cousins in China is described as having
almost none of the one and too many of the other, so he's
effectively blind.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: The Ever-Popular Baingan Bharta
 Categories: Newsgroups, Vegetables, Indian, Asia-w
      Yield: 4 Servings

      2    Eggfruit
           ;brinjals large,
           ;seedless, healthy
      2    Onions
           ;finely chopped
      1    Tomatoes
           ;finely chopped
      1 ts Garlic cloves
           ;grated
      1 ts Ginger- green
           ;grated
      2    Red chillies- dried
           ;crushed
      1 ts Cumin seeds
      1 ts Red chilli powder
      1 ts Dhania powder
    1/2 ts Turmeric powder
    1/2 ts Cinnamon-clove powder
    1/2 ts Punjabi garam masala powder
           Salt
      2 ts Lemon juice
      2 ts Ghee
      2 tb Oil

  Method Hold the brinjals with stems over fire, to burn skin. (Or run
  a few drops of oil, microwave in a loose-lid bowl for 3 minutes).
  When skin blackens, hold under running water. Skin will not blacken
  if microwaved. Therefore peel. Gently scrub off skin. Mash brinjals
  to a puree. Heat oil in a heavy kadai. Add ginger garlic and stirfry
  for a minute. Add onions, all dry masalas, except red chilli powder,
  stiry for a minute more. Add tomatoes, brinjals, salt, lemon juice
  and stir. Simmer for five minutes. Take in serving bowl. Just before
  serving, heat ghee in a small pan. Hold pan over bowl, add chilli
  powder, and pour immediately over bhartha. Do not allow the chilli
  powder to burn. Garnish with chopped coriander [cilantro in the US -
  m.]. Serve hot with tandoori roti, paratha, etc.

  Making time: 25 minutes Makes: 4 servings Shelflife: Best fresh (1
  month on freezing.) from
  http://www.bawarchi.com/cookbook/punjabi9.html From: Martin Julian
  DeMello <mdemello@kennel.ruf.rice.edu> U/L Cooking March 2001

MMMMM

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