Text 14831, 70 rader
Skriven 2007-04-30 09:39:55 av Glen Jamieson
     Kommentar till en text av Carol Shenkenberger
Ärende: PICNIC STUFF 70430
==========================
 -=> Quoting Carol Shenkenberger to Glen Jamieson <=-

 CS> *** Quoting Glen Jamieson from a message to Dale Shipp ***
 
 GJ> From the context of the various replies quoting parts of earlier msgs,
 GJ> it appears that a number of msgs have got lost along the way,
 GJ> including some of mine.  So far many of these msgs which I would have
 GJ> expected to be dated around 23rd to 25th have still not surfaced.

 CS> Same here.  I skipped up to 'current' for my pointers to try and see
 CS> what happened.  I put out some good messages that were not replied to
 CS> and it seemed odd.  I think Ruth Haffley is isolated just now?

Steve has suggested that the problem may have been in Hawaii.  I will
see if I can find some of my lost postings.  If these are still on
your "pending" list, forgive.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hunan Eggplant Salad
 Categories: Chinese
      Yield: 4 servings
 
      4 sm Asian eggplants or
      1 lg Globe eggplant
      1 ts Finely minced fresh ginger
  1 1/2 ts Finely minced garlic
  1 1/2 tb Dark soy sauce
      1 tb White wine or rice vinegar
      1 ts Hot chilli oil
  1 1/2 ts Dark sesame oil
    1/4 ts Salt
      2    Green onions, finely minced
      3 tb Minced fresh cilantro
           Shredded lettuce, for lining
           Platter
      2 tb Sesame seeds, toasted*
 
  *To toast sesame seeds, place in a dry skillet over medium heat. Toast
  until seeds become fragrant, shaking the pan to keep the seeds from
  scorching.
  
  If using Asian eggplant, halve lengthwise, and then cut crosswise into
  thirds. If using large globe eggplant, cut lengthwise into 1-inch-
  wide strips, then crosswise into 3-inch lengths. Arrange eggplant
  slices in a stainless steel steamer or on a plate set into a bamboo
  steamer basket; set steamer basket over boiling water.  Cover and
  steam over medium-high heat until eggplant is tender but not mushy
  (about 15 to 20 minutes). Allow eggplant to cool, then cut into very
  thin strips (1/4  inch thick or less). Cover and refrigerate until
  chilled. In a medium bowl, whisk together ginger, garlic, soy sauce,
  vinegar, chilli oil, sesame oil, salt, onions and 1 tablespoon minced
  cilantro. Arrange shredded lettuce on serving platter. Pour
  vinaigrette over chilled eggplant, tossing gently to coat. Arrange
  over shredded lettuce.  Garnish with remaining minced cilantro and
  sesame seeds. Serve chilled.
  
  country : China (Hunan) course
  : salad source
  : The Oregonian - January 13, 2004, through Lily Dyson [ASIAN-RECIPE]
  
  From: Esther Westerveld
 
MMMMM
 

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