Text 11582, 61 rader
Skriven 2011-05-31 12:41:12 av Michael Loo (1:18/200)
     Kommentar till en text av Ruth Haffly
Ärende: friends & eggplant 412
==============================
 ML> Changing a lot in someplace like Dallas, then?
 RH> Going out, I know we stop in Tampa. Coming back, I'm not sure where
 RH> Steve stops but IIRC, I've got one in Nashville.

I actually think that changing planes is not such a bad idea.
Gives you a chance to stretch your legs, get a decent cup of
coffee or whatever, and so on. And to say you've been places
you'd actually not be caught dead in. I once was tempted by
a trip from Boston to LA or SF via Farmington, New Mexico
and St. George, Utah and one other similar remote place.
Luckily some vestige of good sense remained. Seriously, one
or two changes can make a trip more tolerable.
 
 ML> Ah, poop.
 RH> Sorry, think of us while you're enjoying yourselves.

Will do.
 
 ML>       Title: Eggplant Parmesan (Pines of Rome)
 RH> Looks decadent but good!  You saw that I don't do a fancy sauce.

I like sauce on my eggplant - more so than cheese, of course.

 RH> The biggest factor in it tho
 RH> is making sure you've got a good eggplant to start with.

Well, at least not a bad eggplant. I've made a successful
zucchini parmesan in my day. Of course, it took all my
ingenuity to minimize the squash taste. And from my
experience with moussaka, I imagine potato parmesan might
be all right, too.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Fried Zucchini
 Categories: Italian, Vegetables
      Yield: 6 servings

      1 lb Zucchini, cut into 1/8 inch              -more
           -slices                             1 c  Water
      1 ts Salt                                     Vegetable oil, for frying
    2/3 c  Sifted all-purpose flour, or

  Sprinkle zucchini slices with salt; allow to stand 30 minutes. Drain and
  pat dry.

  Gradually add flour to water, beating with fork, until batter has the
  consistency of sour cream. Add more flour if necessary.

  Add enough oil to large skillet to come 3/4 inch up side. heat to 375
  degrees. Dip zucchini slices in batter and drop them in oil. Do not crowd
  skillet. Fry until bottoms have golden crusts, then turn slices over.
  Drain, salt if necessary and serve at once. Serves 6.

  SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984 ISBN
  0-89535-147-1 SHARED BY: Jim Bodle 3/93

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___ Blue Wave/386 v2.30
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 * Origin: Paragon BBS - 423.434.0851 - paragon.darktech.org (1:18/200)