Text 6495, 97 rader
Skriven 2006-10-14 01:09:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Savannah
====================
 -=> On 10-12-06  10:18,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Savannah <=-

 DS>   Close to my old stomping grounds.  I went to high school in
 DS> Lakeland,   and can remember our school and Zephyrhills being in the
 DS> same football   league.

 RH> But you didn't have to contend with the "love bugs"; I understand
 RH> they're a relatively recent import.  Steve spent the better part of

  Perhaps so, because I don't really remember them in either Brooksville
  (until middle school) or Lakeland (high school).   I do remember
  hearing about them later from my mother (who moved to Bradenton after
  I left for college).
 
 DS>       Title: Eggplant Casserole
 DS>  Categories: Side dish, Casserole, Vegetable, Sthrn/livng
 DS>       Yield: 6 servings


 RH> Have you tried this one?  Seems to me, if using the big eggplant
 RH> that's most common over here, it would be bitter.  Wonder how Japanese
 RH> eggplant would go, hmmmmmmmmmmmmmmmm.

  I am no judge of eggplant -- we rarely eat it and I don't think we
  have ever cooked it.   Every month or so, I extract a set of recipes
  from our data base according to some theme and then use that to post.
  Previously the theme was "tabasco" and now the theme is "eggplant".
  Not sure why I picked that other than perhaps to give Michael Loo a
  few things he might like and could eat without pills:-}}

  I am aware that they come in all sorts of sizes and flavors.  I've
  seen them almost football length and diameter, long and thin like a
  zucchini, down to the size of an egg or less.   I'm sure that Michael
  could comment on choices for that or any other recipe I've posted this
  month.


 RH> Checked out a "Fresh Market" store last night.  A bit of an upscale
 RH> grocery store, bit of Trader Joe's, bit of this and that.  No raw
 RH> soybeans or bulk whole wheat flour but there are a number of other
 RH> things we will be frequenting them for.  Steve found Dundee brand
 RH> ginger preserves, his favorite, and the spices/seasonings section was
 RH> inhaling heaven compred to the little available in the commissary here.
 RH> Between them, the Wal-Mart supercenter and the Fort Stewart
 RH> commissary, we should have most of our regular stuff available tho.

   We have a good selection of Indian, Korean and other Asian grocery
   stores around us.   If you find you need a care package -- give me a
   shout (echo or email).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Eggplant With Hot Garlice Sauce (Adapted From Pei Mei's C
 Categories: Low fat, Chinese
      Yield: 4 Servings
 
      4    Chinese or Japanese
           Eggplants (these are long
           And slender-HFSs or Chinese
           Groceries will have them)
      1 ts Chopped fresh ginger
      1 tb Chopped fresh garlic
      1 tb Hot bean paste
      2 tb Soysauce
      1 ts Sugar
      1 ts Salt
    1/2 c  Soup stock or water
      1 tb Chopped green onion
 
  Cut eggplant into finger sized pieces-cut lengthwise, then into
  quarters etc.
  
  Saute with some water in a non-stick pan/wok, until soft.
  When soft, remove from pan.
  
  On low heat, cook garlic, ginger, and hot bean paste for a minute,
  then add salt, sugar, soysauce and stock/water.  Return eggplant to
  the pan and cook for about five minutes until garlic is soft and a
  sauce forms.  If sauce is too thin, thicken with 1t corn starch mixed
  with 2t water.
  
  Serve over white/brown rice.
  Date:    Tue, 08 Feb 94 21:57:09 PST
  From:    juliafr@lclark.edu (R. Julia F. Rudden)
  
  Converted to MM format by Dale & Gail Shipp, Columbia Md.
 
MMMMM


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