Text 20501, 130 rader
Skriven 2007-09-17 20:12:00 av Dave Drum (1:10/345)
     Kommentar till en text av dale shipp
Ärende: Re: Tastes
==================
On 08-31-07 Dale Shipp Scribbled to Dave Drum about Re: Tastes 62

DS> ML>have mostly grown tired of green bell peppers as well.
DS> DD> You don't like the faint whiff of kerosene?

DS> ML> I think of it more as varnish. And no, I don't care for it
DS> ML> in most contexts. Exceptions include stir-fry with onions and
DS> ML> black bean sauce and (in tiny proportion) in beef stew.

DS>  Strange.   We taste or smell nothing like that in green bell
DS>  peppers. Use them in a lot of dishes, as well as eating them raw.
DS>  Can our sensors be that different from the two of you?   Or have
DS>  you just blown yours out with all that high level hot stuff?

Don't get me wrong - I quite like the flavour of green bells - #1 diesel 
notwithstanding. It's just a hint. I never noticed (or paid any 
attention to the background hints of kerosine) until a few years after I 
gave up the two packs per day of Camel studs.

I don't taste the differences in some things that Brother Loo writes of. 
Nor do I have the recall he has of things he has tasted. Yet, he tells 
me that there are those who put him in the shade. They must be totally, 
freakishly awesome, super-tasters.

Actually I don't think that chilies blow out taste buds. If anything 
they tend to sensitise them to other flavours.

My friend, Tom, has been raising pepper bushes in his back yard this 
summer and gifting me with his excess produce. What I mostly do with it 
is stem, seed, and segment into sixths the peppers and eat them as 
crudities with a little Morton's Nu-Salt ... for a snack.

Must be doing me some good - my last visit to Doc-In-The-Box my weight 
was down 22 lb and my new croaker was happy with my blood pressure and 
sugar levels. Cholesterol ... well, she is going to need some training 
there. A: That I refuse to take statins, and B: My cholesterol is going 
to be around 130/40 no matter what I eat or don't eat. There is no way 
that she will get my 130 figure down to the 100 range. We might get the 
good cholesterol number a bit higher - but, that would require me 
working out, etc. on a regular basis.

BTW - This is the first time I have found BBS Nets up and going in a 
while. Todd must have had to pull sea duty for a short stint. When he 
goes out yachting in his Uncle's boat his BBS comes tumbling down - 
almost without fail.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Eggplant With Shrimp Stew-Fay
 Categories: Emeril, Seafood, Eggplant
      Yield: 4 servings
 
     12 tb Unsalted butter
      4 c  Chopped yellow onions
      2 c  Chopped green bell peppers
      2 c  Chopped celery
           Salt and fresh black pepper
      2 ts Chopped garlic
      2 lb Medium-size shrimp, peeled
           And deveined
    1/2 ts Cayenne
      1 c  Plus 2 tablespoons bleached
           All-purpose flour
      2 c  Water
      6 tb Chopped fresh parsley leaves
    1/2 c  Chopped green onions (green
           Part only)
           Vegetable oil for frying
      1    Eggplant (about 1 pound),
           Cut crosswise into 1/4-inch
           Thick slices
           Essence to taste
      2 lg Eggs, beaten
      2 c  Fine dried bread crumbs
    1/2 c  Freshly grated
           Parmigiano-Reggiano cheese
 
  Melt the butter in a large skillet over medium heat. Add the onions,
  bell peppers, and celery, season with salt and pepper, and cook,
  stirring, until soft and golden, about 10 minutes. Add the garlic and
  cook, stirring, for 2 minutes. Add the shrimp, 2 teaspoons salt, and
  cayenne and cook until the shrimp turn pink, about 4 minutes.
  Dissolve 2 tablespoons of the flour in the water, then add it to the
  shrimp mixture and stir until the mixture thickens slightly. Reduce
  the heat to medium-low and simmer for 6 to 8 minutes, stirring
  occasionally. Add the parsley and 1/4 cup of the green onions, stir,
  and cook for another 2 minutes. Remove from the heat and keep warm.
  
  Heat 4 inches of oil in a large, heavy deep pot or an electric fryer
  to 360ºF. Season the eggplant slices on both sides with Essence. Put
  the remaining 1 cup flour in a shallow bowl and season with Essence.
  In another bowl, season the beaten eggs with salt and pepper. In a
  third shallow bowl, season the bread crumbs with Essence. Dredge each
  slice of eggplant in the flour, tapping off any excess, then dip in
  the egg wash, letting the excess drip off.
  
  Next, dredge in the bread crumbs, coating each side completely.
  Carefully lay several eggplant slices at a time in the hot oil and
  fry until golden brown, turning them over once. Drain on paper
  towels. Repeat until all the slices are fried. Season with Essence.
  
  To serve, place 2 to 3 fried eggplant slices in the center of each
  serving plate. Spoon the shrimp mixture over the eggplant and garnish
  with cheese and the remaining 1/4 cup green onions.
  
  Yield: 4 to 6 servings
  
  Recipe downloaded from www.emerils.com
  
  MM Format by Dave Drum - 15 MAY 2002
  
  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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