Text 16567, 103 rader
Skriven 2007-06-10 08:23:49 av Glen Jamieson
     Kommentar till en text av Barbara Mcnay
Ärende: EZ BAKE  70610
======================
 -=> Quoting Barbara Mcnay to Glen Jamieson <=-

 >> been a screw-on type, or possibly a crown seal under
 >> all that plastic.
 
 >  BM> I don't know what a crown seal might be, unless that's what it is.

 >   A crown seal is the metal cap with crimped edge, used for beer,
 > which goes, "Pfftt!" when levered off.

 BM> Ah, OK, you mean the kind of cap all bottles had when I was a kid. 
 BM> Soft drinks, too.  I remember we had a bottle capper when I was young.

Right!  I had a capper somewhere, which the home brew makers in the
family used.
 
 >>  BM> untoasted sesame seed oil might be expected to taste.
 
 > I don't think I have come across the untoasted sesame
 > oil.  There is
 > probably not much demand for it, as the toasted has so
 > much more "kick" to it.

 BM> It must depend on the location, since Joan was able to buy it.

As you have found, it is produced in USA, so there is apparently
sufficient demand for it to justify its manufacture.  After all, there
are a lot of Chinese take-aways in the country, and they would all use
sesame oil, probably of both varieties.
 
 >> Broccoli, bok choy, choy sum and similar Asian
 >> vegetables go well with a little sesame oil.
 
 >  BM> I might try that, too.
 
 > Be adventurous!  Just a little by little.

 BM> Yes!  I bought some six-ounce cans of Thai coffee, and, do you know,
 BM> they taste *exactly* like American coffee with milk and sugar!  [gd&r]

I think I know what that would be.  Nestlé and others produce small,
one-shot sachets of an instant coffee, sugar and powdered milk which
are used in the sort of cheap hotels I patronise in the SE Asian
region.  Although overly sweet, I eventually got used to drinking that
sort of coffee in Sumatra, as it was all I could get where I was
living.  I have also come across an equivalent "tea", but that was
worse, and I couldn't drink it.  That didn't matter much, as I could
get perfectly good leaf tea.
 
 > vast amount of food knowledge here, and people are
 > just bursting for an excuse to pass it on.
 BM> That's so true.
 > Just play with it in your food.  :))

 BM> Trial and error.

With suggestions from the group.  :)

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pasta with Hot & Spicy Sesame Eggplant
 Categories: Pasta, Main dish, Vegan, Low fat
      Yield: 4 Servings
 
      1 lb Pasta
  1 1/2 lb Eggplant
    1/2    Red bell pepper; chopped
      2    Hot chile peppers; minced
      2 tb Vegetable oil
      1 tb Sesame oil
      1 tb Soy sauce
      1 tb Vinegar
      6    Garlic cloves; sliced
      1 ts Cayenne pepper
    1/4 c  Water

MMMMM--------------------------TO SERVE-------------------------------
      4 tb Chopped cilantro leaves
      4 ts Toasted sesame seeds
 
  Cook pasta according to package directions; drain.  Keep warm until
  eggplant is done.
  
  Cut eggplant into 1 inch cubes and place in a large pot.  Add
  remaining ingredients (except cilantro and sesame seeds). Cover and
  cook over medium heat until eggplant is done and very soft, stirring
  occasionally and adding more water if necessary.  Mixture should be
  thick and not too soupy.
  
  Place warm pasta on serving platter or individual plates.  Spoon hot
  eggplant mixture over and sprinkle with plenty of chopped cilantro and
  toasted sesame seeds.
  
  Copyright 1995 Karen Mintzias Collected from the International Cooking
  Echoes May 1995
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)