Text 29072, 74 rader
Skriven 2012-09-02 14:50:00 av JIM WELLER (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: Now what?
=================
-=> Quoting Nancy Backus to Jim Weller <=-

 NB> replace them ($1000 per strut).
 
 NB> A) It's Volvo.

They may be expensive to repair, but they are darned reliable in the
first place, don't need maintenance very often and last longer than
most makes, so they aren't that expensive in the long run.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Chinese-Style Steamed Eggplant W/ Soy Sauce & Sesame Oil
Categories: Chinese, Vegetables
  Servings: 4

      1 lg globe eggplant, or 
      2    long Chinese or Japanese
           eggplants
      2 TB olive oil
      1 ts sesame oil
      2 ts light soy sauce
      3 ts Chinkiang or any other rice
           vinegar
      1 md clove garlic, minced 
           Kosher salt
      1 ts sugar, or to taste
      1 TB tahini 
      2 ts chili oil 
           Finely chopped scallions or
           cilantro
           Toasted sesame seeds

Steamed eggplant. Not grilled, roasted or caramelized. what you do
get is juicy, tender and sweet. Similar to the Chinese cold dish of
eggplant dressed in sesame oil, soy sauce, and garlic.

Scoop out the flesh after steaming, toss it in oil, vinegar, and
whatever other seasonings you have on hand. I've eaten the dish in
Chinese homes and restaurants in a number of ways: topped with
pickled chilies and cilantro, dressed with tahini, dressed with
various types of vinegar. Regardless of the garnishes, the dish is
always cold and sweet, refreshing and light. And once made, it can
be kept in the fridge until such time that you are ready for it. 

Halve eggplants and place in a steamer. Steam until flesh feels soft
and saturated with moisture, about 20 minutes. Remove from steamer
and let cool. When the eggplants are cool enough to handle, scoop
out the flesh in long segments, leaving out as best you can the
pockets of seeds in the eggplant. 

Meanwhile, whisk together olive oil, sesame oil, soy sauce, vinegar,
garlic, 1/2 teaspoon salt, sugar, tahini, and chili oil. Toss the
eggplant in the dressing, then taste add more salt, sugar or vinegar
as desired. Garnish with scallions, cilantro, and/or toasted sesame
seeds. 

Chichi Wang

  From: Serious Eats                    
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... Moderate Republicans are like Volvos with gun racks... very rare.

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