Text 14747, 103 rader
Skriven 2011-08-16 06:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: excess 748
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 GJ> Interestingly I had similar thoughts about my daughter and her family
 GJ> in Darwin, as they have the same tendencies.  They seem to think that
 GJ> it would be terribly shameful for anyone to leave their table feeling
 GJ> anything less than stuffed, so whether they cook or order in
 GJ> restaurant take-away meals, they always have a surplus, which is
 GJ> stored in the freezer or fridge.

So why don't they keep eating, and eating, and eating ...
satisfying the urges to cook too much food and to stuff
themselves at the same time?

   That meant that my breakfasts and
 GJ> lunches taken at home were always left-overs.

Perfectly okay, and that saved you from the multiple
nastinesses of toast or cereal (cold or hot) or congee
for breakfast.

 As some of these were
 GJ> up to 2 or 3 weeks old, and would be eventually thrown out, Arlyn was
 GJ> horrified that I would get food poisoning, but I relied on my nose to
 GJ> tell me if anything was too far gone, and suitable for the dogs.

I always wondered why dogs would happily wolf (?) down food
that would make me or the strongest Zimmern pale. Perhaps
they don't mind the diarrhea, leaving the humans to clean up?

   It
 GJ> didn't let me down.  When I cooked, I normally managed to finish with
 GJ> little or no surplus.  I would serve myself last, so if there was a
 GJ> short-fall I would be the one to make the sacrifice.

I usually end up with a surplus, as that's expected, and many
foods do taste better a day or two later. Yesterday I dined upon
leftover steak (the gristle and fat thereof, the rest cut up for
stroganoff at some future date), leftover corn on the cob, leftover
beef spare ribs, and a leftover pork chop. Also reheated but not
leftover spaghetti sauce. Most of the bounty came from Annie and
Billy, though the steak was from our camp, having been cooked by
Dale and me (my original plan, thwarted by the bizarre overplus of
bacon and eggs, was to make stroganoff over there, as there was a
bit of cream cheese, okay substitute for sour cream, left over and
some mushrooms bought with this in mind - though subsequently
abandoned).

 GJ> On one occasion several years ago I was left in charge of their Darwin
 GJ> house and dogs for a week while the family went off to an interstate
 GJ> wedding.  I survived that week comfortably just on left-overs I found
 GJ> in the fridge.  My only purchases were of wine.

That can happen. Of course, your wine expenditure might have been
quite considerable, and you may have been able to make that
statement even had the larder been bare beforehand.

 GJ> One of my gripes regarding fridge management is about people who leave
 GJ> empty containers, after finishing the milk, biscuits, soft drink, etc.

Argh. I never figured that out. Never encountered it in a
substantial way before witnessing it in the Bryant household
in the mid-late 1990s.

 GJ> I thought that habit was confined to teen-aged boys, but my beloved 11
 GJ> year old g'daughter in Darwin is the worst I have seen.  She will even
 GJ> grab a mandarin, peel it and leave the peel in the fridge - and then
 GJ> just laugh charmingly as I rave.

I wouldn't fall for that charming nonsense and might throw a
bit of a rage fit (mostly unfelt, but I am not always such a
bad actor as all that).

Grilled Brinjal with Pomegranate Vinaigrette
cat: Singapore, side, eggplant
Serves: 6

2 lg brinjals, in 1 cm slices
2 shallots, finely sliced
3 Tb pomegranate syrup
6 Tb olive oil
pomegranate seeds

To make the vinaigrette, whisk together the oil and
pomegranate syrup. Set aside until ready to serve.
(i skipped this step because i used pomegranate
balsamic vinegar as my dressing instead. it was
AWESOME. it was a gift though, so i've no idea where
to buy it from >.<)

Preheat the pan over high heat. Add oil to the pan
and grill the brinjal on both sides until tender.
(this took an amazingly long time - requires lots of
patience. or maybe it's just my poor skill haha)

Fry the shallots until fragrant.

Layer the brinjals and shallots in serving dish and
pour the vinaigrette over. Scatter with fresh pomegranate
seeds and serve.

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