Text 13805, 66 rader
Skriven 2007-04-07 23:25:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: unclear on concept 3
================================
 -=> On 04-07-07  22:11,  Michael Loo <=-
 -=> spoke to Dale Shipp about unclear on concept 327 <=-

 DS> think that I can recognize the poison ivy vines though:-}}

 ML> Hope so! although when they get big and thick and the leaves
 ML> are way off in the distance, there might be some risk of
 ML> misidentification.

  The poison ivy vines climbing the trees are anchored on with hairy
  appendages.   Some of them are about the size of my forearm.  The
  other vines do not attach to the trunk of the tree, but lap over and
  twine around branches for their support.  They are of similar size.
  I am becoming less certain as to what they really are the more I think
  about it.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant-Spinach Curry
 Categories: Indian, Vegetable, Vegetarian, Vegan, Side dish
      Yield: 8 servings
 
    1/4 c  Oil
      1 ts Black mustard seeds
     12    Garlic cloves; minced
      2 lb Spinach; rinsed, dried,
           - and finely chopped
      1 md Eggplant
           - cut into 1/2" cubes
      1    Piece ginger root (1-inch)
           -peeled and grated
    1/4 ts Jalapeno chiles, minced
    1/4 ts Tumeric powder
    1/4 ts Paprika
    1/2 ts Ground coriander
    1/2 ts Ground cumin
      2 md Tomatoes; finely chopped
           Salt
           Cilantro sprigs, for garnish
 
  Heat the oil with half of the mustard seeds in a large saucepan.  Add
  remaining mustard seeds when the cooked seeds begin to pop.  Add the
  garlic and saute until tender.
  
  Add the spinach, a small amount at a time, stirring occasionally to
  keep the spinach from scorching.  When the spinach wilts, add the
  eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and
  cumin.  Saute to blend the flavors.  Cover, and cook over medium-low
  heat for 15 minutes. Add the tomatoes and season to taste with salt.
  Cook, uncovered, 5 minutes longer.  Garnish with cilantro.
  
  Source: Dhaba Cuisine of India restaurant - Santa Monica, California
  :       Best Recipes from the Los Angeles Times
  :       ISBN: 0-8109-1237-6
  :       Typed for you by Karen Mintzias
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:32:36, 07 Apr 2007
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