Text 9073, 99 rader
Skriven 2006-12-20 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Darwin stubbies
=======================
 -=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> Echo readers would not be all that interested in what my niece and
 GJ> her new fiancee did on a pre-wedding honeymoon

The heck with the notes, send the video!

 GJ> - such as shopping for souvenirs.

Oh, never mind.
     
 GJ> Darwin Stubby.... 2 litres
 
 GJ> I was fortunate to have someone (Murray) who could
 GJ> keep my glass topped up, returning the bottle to the fridge between
 GJ> times.  After all, with an ambient temp of 106F, anything outside the
 GJ> fridge heats up quite quickly.

But I thought Darwinites always drank quickly!

 GJ> As well as the large range of rices to be evaluated, testing should be
 GJ> done of alternative preparation methods, ranging from Ian's disgusting
 GJ> European post-cook rinsing and oven drying,

My Mom used to make rice like pasta in a large volume of water and then
sieve it. It must be a British thing. I stopped doing that about one
year after I left home and met people from other cultures at university.

 GJ> to the standard absorption
 GJ> method used by over half of the world.

There is also merit in frying the rice in a little oil with some
aromatics before adding the liquid, as is often done in the Caribbean,
Mexico, the Middle East and India.

Continuing the eggplant saga....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Yogurt-Herb-Eggplant Spread
 Categories: Appetizers, Dips
      Yield: 6 Servings
 
    1/2 c  Plain yogurt
      1    Garlic clove; minced
      1 ts Finely chopped oregano; -OR-
    1/4 ts -Dried oregano
    1/2 ts Chopped thyme leaves; -=OR=-
      1 pn -Dried Thyme
           Freshly ground pepper

MMMMM------------------------THE EGGPLANT-----------------------------
    1/2 lb Japanese eggplants; -=OR=-
      1 md -Firm shiny eggplant
      1 lg Garlic clove; thinly sliced
      1    Bay leaf
           Thyme branches, if available
      1 tb Extra-virgin olive oil
           - or more to taste
           Lemon juice
           -=OR=- Red Wine Vinegar
           Salt
           Coarsely ground pepper
           Fresh herbs for garnish
 
  PREHEAT OVER TO 400F. Combine the first 5 ingredients in a bowl and
  set aside. Cut 5-or-6 long slits in the eggplant (fewer if you're
  using Japanese eggplants) and place a slice of garlic into each slit.
  Wrap the eggplant, together with the bay leaf and thyme branches,
  tightly in foil and bake until completely soft all over--45
  minutes-to-1 1/2 hours, depending on the size of the eggplant. If
  you're using the large eggplant, turn it over after 45 minutes and
  continue baking until soft to the touch and tender at the stem end.
  When done, remove eggplant from the oven, open the package and let
  sit for 5 minutes or so. Discard any liquid. When the eggplant is
  cool enough to handle, scrape the flesh away from the skin, put it
  into a food processor and add the yogurt mixture and the olive oil.
  Process until smooth, but leave a little texture. Stir in the lemon
  juice or vinegar to taste and season with salt. Turn the puree into a
  serving bowl and season with pepper and fresh herbs, such as thyme
  leaves and blossoms, marjoram or oregano. If those herbs aren't
  available, use some chopped parsley or scallions. Serve the spread at
  room temperature with crackers, pita bread or bread toasted and
  brushed with olive oil.
 
MMMMM


Cheers

Jim, in Yellowknife




... Platonic friendship lasts from the introduction to the first kiss.
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)