Text 17307, 98 rader
Skriven 2007-06-28 08:41:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Stained Steel
=====================
On 06-27-07 GLEN JAMIESON Scribbled to DAVE DRUM about RICE COOKERS  

GJ> DD> Nope. The stainless is not as porous as either cast iron or cast
GJ> DD> aluminum. I have an egg pan that is sort of seasoned ... in that
GJ> DD> a dab of butter is all the oil needed to fry up eggs, etc.
GJ> DD> without sticking. And then I wipe the skillet out with a paper
GJ> DD> towel and put it away.  Haven't washed the inside in years.

GJ>If, as you imply, that is stainless pan, that sort-of conditioning is
GJ>what I was hoping could be achieved.  Of course that is at odds with
GJ>the philosophy behind stainless cook-ware, that it will remain highly
GJ>polished and gleaming forever, thus giving the impression of being
GJ>the domain of an industrious housewife.

But, the innards of the pan remain shiny. The thin layer of oil doesn't 
diminish the gleam of the stainless noticeably. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Roasted Potatoes With Eggplant & Tomato
 Categories: Potatoes
      Yield: 4 servings
 
  1 1/4 lb All-purpose potatoes; small
           -creamer size
      3 tb Olive oil
           -Coarse salt & pepper
    1/2    Red or yellow onion
      1 lb Ripe tomatoes
      1 lg Asian eggplant
      2 ts Chopped garlic
    1/2 c  Hearty dry, lightly oaked
           -red wine
      2 ts Chopped fresh oregano
    3/4 ts Fresh thyme
      2 tb Brewed espresso
    1/4 c  Vegetable broth or water as
           -needed
      1 ts Dijon mustard (opt)
           -Chopped parsley for garnish
           -(opt)
 
  This dish can be served as a vegetarian entree or as a side dish with
  grilled steak or roasted lamb. You can also use the eggplant-tomato
  mixture as a topping for pasta, and garnish it with grated Parmesan
  cheese.
  
  Preheat oven to 400 degrees. For the potatoes: Rinse and dry the
  potatoes, then cut in half lengthwise. If using larger potatoes, cut
  into medium-size pieces. Toss with 1 to 2 tablespoons oil to coat,
  then season with salt and pepper. Place the potatoes cut-side down on
  a baking sheet and roast until done (when easily pierced with a
  knife), and the cut sides are browned and crispy, about 20 minutes,
  depending on the size of the pieces. If you wish, turn the potatoes
  so any other cut sides can brown, too.
  
  Meanwhile, prepare the vegetables. Cut the onion and tomatoes into
  small bite-size pieces. Cut the eggplant in half lengthwise then
  crosswise into 1/4-inch-thick slices. There should be about the same
  volume of eggplant and tomato.
  
  Add 2 teaspoons of oil to a medium-sized skillet. Place over medium
  heat, and when the oil is hot, add the onion. Cook until translucent.
  Add the garlic and cook until fragrant. Add the eggplant, tomatoes and
  wine. Season with salt and pepper. Stir, and cook until the wine has
  almost evaporated. Add the oregano, thyme, espresso, broth and
  optional mustard. Cover and reduce heat to a simmer, and cook until
  the eggplant is done, stirring occasionally and adding more liquid as
  needed. Taste and adjust seasoning.
  
  To serve: Divide the potatoes onto warm plates. Top with the
  tomato-eggplant mixture and garnish with parsley, if desired.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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