Text 5262, 84 rader
Skriven 2006-09-07 23:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: 183 re besebal
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  Subj: Besebal is 183

 HN> Well it's certainly out of kilter a bit...Kenji is the catcher and
 HN> would be right behind Vlad, so a line drive would be a foul tip.

The coder probably typed in that Kenji was the one who ended
up with the ball, and the imperfect software said "to ..."

 HN> imagine his ear is the size of an  eggplant at this point!  Oddly
 HN> enough I was scheduled for every game in  August EXCEPT that one!

So, you turn your back one night and see what happens?!

 HN> The sox played worse than the M's in August

And no relief in sight.

 HN> Looks interesting enough but you can buy roasted rice powder in the
 HN> store so  that would eliminate a step...I wonder do you boil the annato
 HN> seeds in the  water to make a "stock" or just soak them in it for the
 HN> color?

Just soak. There's no particular benefit in boiling the things.

Roast Japanese Eggplant Soup with Mozzarella Croutons
cat: soup
serves: 6

1 1/2 lb Japanese Eggplant
1/4 c Extra Virgin olive oil
- [M says use cheap oil but do not omit]
salt and pepper to taste
2 md yellow onions
1 md sweet red pepper
3 Roma tomatoes
8 cloves garlic, peeled
3 thyme sprigs, chopped
3 basil sprigs, chopped
1 bay leaf, crumbled [M says whole]
1 Tb unsalted butter
2 qt chicken stock

Halve the eggplant and lightly coat with oil, salt and
pepper. Halve the onions lengthwise, cut out the root end
and peel down to the last layer of skin. Halve the pepper,
stem and seed, and lightly coat with olive oil, salt, and
pepper. Remove stem end from the tomatoes.

Place all these ingredients on a foil lined sheet pan,
skin side down for the eggplant, cut side down for the
onion, skin side up for the pepper.

Place in a preheated 400F oven until the eggplant and
pepper brown, about 20-25 min. After 10 min add the garlic.
(Chef's hint: if you place the garlic near the tomatoes
the tomato's juice prevents the garlic from burning.)

When the eggplant is roasted and the pepper halves are
brown and puffy, remove pan from oven. When cool enough to
handle, peel the onion and the pepper. Coarsely chop the
eggplant, pepper, onion, and garlic. It won't be necessary
to chop the tomatoes.

In an 8 qt pot, melt the butter and add the remaining
oil. Add the vegetables and herbs. Mix well. Add enough
stock to barely cover. Bring to a boil and add the bay
leaf. Let the mix simmer until it starts to thicken.

Puree in a blender. The resulting puree should be thick
and textured, flecked with the black bits of eggplant.

When serving, add stock to base until it has a stew-like
consistency. Salt and pepper to taste. Top each portion
with mozzarella croutons.

Mozzarella croutons:

Lightly toast six slices of good bread. Place a thin
slice of mozzarella on top of each, and melt in the oven.

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