Text 28115, 81 rader
Skriven 2012-08-12 04:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: my land 96
==================
 BF> Both Butch and I are much more comfortable relying on a Doctor.
 BF> Different strokes....
 ML> If you feel that way and want to try something not in
 ML> the pharmacopeia, you can always ask the doctor.
 DD> That is my general practice.

I'd do that only if I suspected factors that may be
invisible to me. Of course, I don't worry about little
blips in my health - it's the big potholes that are my
concern.

 -=> Dave Drum said to Ruth Haffly <=-

 DD> Another thing - the acid in the tomatoes will tend to neutralise the
 DD> alkaline capsaicin heat. So making the marinara probably cooled things
 DD> off - but, going straight to tapioca, which is bland and absorbs other
 DD> things quite well .... 

I've heard conflicting things about the acid or alkaline
characteristic of the stuff - could be the usual Internet
bull or perhaps a manifestation of how things can be both
acid and base based on different (and accepted) definitions
of the terms. I don't recall much, as it's been forty-four
years since I paid any attention, but terms such as electron
donation and proton acceptance ring very faintly in my head.

 DD> I do cumin rice with various things - but, not with eggplant. I don't
 DD> really care if I am ever served eggplant again. Ever.

If ever you see me again, eggplant shall be an item on the menu.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Japanese Braised Eggplant
 Categories: Japanese, Vegetarian
   Servings:  4

      2 md Eggplants
    1/2 c  Dry sherry
    1/3 c  Tamari soy sauce
      1 tb Molasses
    1/4 c  Vegetable oil
      8 oz Tempeh, cubed
  2 1/2 c  Chopped onions
      2 ts Ground fennel seeds
    1/4 ts Cayenne
      1 ts Ground coriander
      1 md Green bell pepper, diced
      4 c  Sliced mushrooms
      3 tb Tomato paste
           Salt to taste
           Brown rice
           Chopped scallions
           Toasted seasme seeds

  Leaving stems on, cut eggplants in half lengthwise.  Mix together the
  sherry, soy sauce & molasses.  Oil a baking pan.  Pour sherry mixture into
  pan, place eggplant slices face down, cover tightly & bake at 350F for 45
  minutes.

  Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20
  minutes.  Stir frequently to avoid burning.  In a separate pot, saute
  remaining onion, coriander, remaining fennel till onions are transluscent.
  Add peppers & mushrooms & saute 15 to 20 minutes.

  With a slotted spoon, lift tempeh & onions from oil & stir into sauted
  vegetables.  Stir in tomato paste & 2 tb braising liquid from eggplant pan.
  Salt filling.

  Turn eggplant halves over, carefully mash pulp & push to sides leaving a
  hollow centre.  Fill each hollow with 1/4 of filling.  Cover pan tightly &
  bake at 350F for 20 minutes til piping hot.

  Serve on bed of rice, pour over some juice from baking pan & sprinkle with
  scallions & sesame seeds.

  Source: New Recipes From Moosewood

MMMMM
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Fidonet Since 1991 And Still Here. Join Us: www.DocsPl (1:123/140)