Text 8956, 95 rader
Skriven 2006-12-17 22:47:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: HOW TO GET A FRIDGE61216
================================
 -=> Quoting Dave Sacerdote to Glen Jamieson <=-

 DS> I'm sort of overengineering so I don't have issues later.

 DS> Individual outlets?  We call them GFI outlets (Ground Fault
 DS> Interruptors) and they are required on all outlets within a certain
 DS> distance of water (sinks, toilets, tubs etc.)  I'm retrofitting
 DS> them in as needed.

GFI makes sense in the kitchen even if it isn't code (yet).

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Light Eggplant Caponata
 Categories: Italian, Vegetables, Vegetarian
      Yield: 6 Servings
 
      2 tb Olive oil
      1 md Onion; halved, sliced thin
      2    Celery ribs; thinly sliced
  1 1/2 lb Eggplant; Japanese, unpeeled
           -and cut into 1" cubes
           Salt
           Freshly ground pepper
      1 cn Tomato sauce; (8 oz)
      1 cn Diced tomatoes (14 1/2 oz)
           -drained
      1 tb Red-wine vinegar
      1 ts Granulated sugar
    1/2 c  Pitted green olives; halved
      2 tb Capers; rinsed
 
  Heat oil in large heavy skillet or saute pan. Add onion and celery;
  saute over medium heat 5 minutes. Add eggplant, and salt and pepper to
  taste; saute over medium-high heat, stirring, 2 minutes. Add tomato
  sauce and tomatoes; bring to a simmer. Cover skillet, and cook over
  medium-low heat 10 minutes. Add vinegar, 1 teaspoon sugar, olives and
  capers. Cover; simmer over low heat, stirring often, 10 minutes or
  until eggplant is tender. Taste; adjust seasoning, adding remaining 1
  teaspoon sugar if desired. Serve cold or at room temperature.
  
  Recipe Source: St. Louis Post-Dispatch - 09-28-1998 By Faye Levy
  Formatted by Susan Wolfe
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melanzane Sott'olio
 Categories: Italian, Vegetables, Vegetarian, Appetizers
      Yield: 12 Servings
 
      3 lb Japanese eggplant
      1 c  Salt
           Cheesecloth
      4    Bricks, covered in foil
      1 bn Mint; leaves removed
      4    Cloves garlic; thinly
           Sliced
      1 tb Acacia flowers; dried
      2 tb Red wine vinegar; plus 2
      4    Serrano peppers
           Extra virgin olive oil
      1 lg Jar with lid
 
  Remove stems and cut eggplants 1/2-inch thick lengthwise. Toss in bowl
  with salt to coat and place on a roasting rack over roasting pan.
  Cover with one layer of cheesecloth and place bricks over. Put in cool
  place for 12 hours.
  
  Remove from rack and place in large bowl. Add mint, garlic, acacia
  flowers, 2 tablespoons vinegar and toss to coat thoroughly. Lay
  eggplant slices in jar, 1 on top of other until nearly full. Place
  serranos intermittently between the layers. Press eggplant down into
  jar with fingers and add remaining vinegar. Fill jar with olive oil
  and cover. Place in refrigerator. The eggplant are ready to eat but
  will improve after aging one week. Top off with oil if the level goes
  below the top of the eggplant. Eat at room temperature as antipasto.
  
  Recipe By: Molto Mario
  From: Sue
 
MMMMM

Cheers

Jim, in Yellowknife




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