Text 29555, 69 rader
Skriven 2009-10-07 08:50:50 av Michael Loo (1:18/200)
     Kommentar till en text av Jim Weller
Ärende: blue 238
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 ML> Tell her she's welcome; unfortunately I am no longer in a
 ML> position where I could order a special run of actual blue
 ML> Rocas rather than just blue-wrapped ones.
 JW> She thinks actual blue might wreck them.

Why on earth?

 JW> (No) limas for you....

Yesterday I ate a ?medley ?discordance of baby zucchini
and pattypan squash.

EGGPLANT CAVIAR
Compiled by George G. Vitt, Jr.

ADMONITION: Recipe for eggplant caviar follows. It is the
type that was made throughout Siberia and North China - and
the kind that I've eaten since I could lift a fork. Some
other recipes may call for some tomato paste, garlic (or
whatever). IGNORE THEM. They are a deviation from
perfection, undoubtedly written either by some
non-cognoscenti, or Tatar barbarians, or by someone who had
his taste buds shot away in the Crimean War.

Read by Nadine Nikitin 8-30-81 (Sun)
From Book "The Russian Chef", 1942, NYC.

PREPARATION: Get 2 large blue eggplants; place in oven and
bake for about 45 min. at 375 degrees F.; when they are
completely soft and cool, remove their skins; place eggplant
in a wooden bowl and chop finely until it has the consistency
of coarse mashed potatoes; separately, finely chop a medium
sized white onion and mix with the eggplant; add a little
vegetable oil (Crisco or Wesson); add salt, pepper, and a
little vinegar to taste, mix all, put in a small dish and
place in refrigerator until served. Good appetite!

USE: A dab of the above on a piece of black bread makes a
super appetizer ("Zakuska" in Russian), especially if eaten
immediately after downing a pony of ice cold vodka in which a
little lemon rind had been instilled overnight!

--mm
Eggplant caviar
cat: vegan, starter
yield: 1 batch

2 lg purple eggplant
1 md white onion, minced
2 Tb oil, more to taste
salt, pepper, vinegar to taste

Bake eggplant for 45 min at 375F. Cool and scrape flesh from
skin: discard skin. Chop flesh until it is the consistency
of "coarse mashed potatoes" and put in a bowl with onion and
oil and any juices remaining in baking pan. Season with salt,
pepper, and vinegar to taste and mix well. Serve cool or chilled
as a dip or spread for bread. [M's note: I'd use olive oil if
available, otherwise regular flavorless oil with a little brown
sesame oil. Also, I'd substitute either red wine vinegar or
lemon juice for the regular vinegar.]
Read by Nadine Nikitin 8-30-81 (Sun)
From Book "The Russian Chef", 1942, NYC.
Compiled by George G. Vitt, Jr.

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___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Get your COOKING QWK fix here! -- bbs.nsbbs.info (1:18/200)