Text 19279, 110 rader
Skriven 2014-11-13 08:13:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Eggplant etc. 255
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 ML> It sounds peculiar, but I could see it working, especially
 ML> with apples that aren't all that sweet. After all, eggplant
 ML> and potatoes go okay.
 DS> Was I finally able to post an eggplant recipe that you have not had? 

There are whole categories of eggplant recipes that
I have not had, though I admit I've had a wide range
of these, ranging from ambrosially good to rubbish
heap bad.

 DS> Or even better, one that you might like to try?
 DS> Title: North Indian Stuffed Eggplant
 DS> 8 oz Soya cheese,

This one maybe. I am told by my informants in the
vegan community that they are beginning to make
soy and nut cheeses that actually taste better
than the plastic they come wrapped in.

=
 ML> I completed the sentence, that it's all a bunch of bull, and
 ML> she said yes, relieved that she hadn't had to say it herself.
 ML> I don't know whether it's a bunch of bull or not.
 DS> Nor do we.  In reading labels and online descriptions, there is a
 DS> large difference in the formulation of the various probiotics.  Some
 DS> claim to have the four major types of bacteria.  Some have twelve
 DS> types.  Some claim to be slow release so that the pills have more than
 DS> a 4% chance of reaching the small intestine.  None of them seem to
 DS> claim medical approval.  Bottom line is that they probably do no harm
 DS> -- except to the pocket book.

Yet some physicians swear by them. I've seen
mainstream articles (Boston Globe Magazine, most
recently) that claim that mainstream doctors are
beginning to come around.

 ML> I started with pork belly tacos with curtido slaw - the cabbage
 DS> Somehow, I am not surprised at that choice from you -- not something I
 DS> have ever seen on the menu other than at the Korean restaurant we went
 DS> to with you.

The only issue with pork belly is that it's been
diluted in the way that most delicious things are
when introduced to the mass market. It's the very
fattiness and gooey texture that gives the appeal
to the real food enthusiasts, who write about how
wonderful the stuff is, and then the readers, who
want to experience everything that is deemed good,
demand it, but when it comes, ugh, skin, fat, what's
that, and now the stuff comes trimmed and rendered
and altogether unlike the original foodstuff.

 DS> One of the meals we had on our Irish tour was at a higher class chain
 DS> (Radison or the like).  The guide warned us that the restaurant there
 DS> considered themselves "fine dining".  The servers were dressed in
 DS> black and white.  The service was *slow*.  It took 30 minutes for the
 DS> bread to arrive, and similar times on each following course.  Overall,
 DS> I think the meal consumed 2 1/2 hours.

It is properly thus, more or less, when the evening
meal out is meant as an occasion and an entertainment
as much as provision of nourishment. Restaurants in
Europe, the self-styled more genteel ones, don't
expect to turn a table, and if they do so once it's
an exception. When you get seated, that space is
yours for the evening. If you want to get out in a
certain amount of time, you have to inform them of
your wishes; otherwise a meal become a much longer
production than you expected. Of course an adept and
professional waitstaff can make a multi-hour event
go by very pleasantly, but if asked to hurry things
along should be prepared to do so.

Of course, the tipping system in the US gives the
staff an incentive for rushing you out (increasing
the chances for more cash flow for them as well as
the restaurant), whereas giving waiters a living
wage and a low- or no-tipping system discourages such.

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

      Title: Grilled Japanese Eggplant with Garlic-Chili Goat Cheese
 Categories: Japanese, Vegetables, Hot
   Servings:  6

      8    Japanese eggplants
           Olive oil
           Salt and pepper
    1/2 lb Fresh mild goat cheese
           -(chevre)
      2 ts Minced garlic
      1 ts Red pepper flakes
      6    Basil leaves, shredded

  Prepare the grill.  Cut the eggplants in half lengthwise.  Brush the cut
  edges with olive oil and season with salt and pepper.  In a mixing
  bowl,combine the cheese, garlic, red pepper flakes, basil and a pinch of
  salt and blend well. Refrigerate until ready to use.  Place the eggplant
  halves on the grill, flesh side down, and cook until almost soft.  about
  two minutes.  Remove from the grill and let cool slightly.  Spread the goat
  cheese mixture on the warm eggplant pieces and serve at once. Serves four.

  Origin:  Newspaper, foods section Shared by: Sharon Stevens.

  M's note - not really Japanese

MMMMM
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