Text 23933, 90 rader
Skriven 2015-02-11 14:54:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: fish 205
================
 ML> Even the most adept sushi chef can't undo the clock on a
 ML> mackerel or sardine.
 RH> Yes, freshness in important also. A really fresh fish doesn't smell
 RH> fishy.

Mackerel and sardines always smell fishy, it's in their
nature. Most other fish when fresh have a nice salty-marine
aroma that can hardly be said to be a fishy smell, even
though there's nothing else that it can be.

 RH> I like white meat better than dark, and I like canned chicken better
 RH> than canned tuna. I also like canned chicken better than peanut
 RH> butter. 

I'd guess I'd prefer canned peanut butter to white meat chicken!

 RH> Trying to find something cilanto free for Steve, peanut and coconut
 RH> free for me has been a challenge at Thai places, but we've been
 RH> successful in our attempts. There was one place we went to several
 RH> times in HI where we could split a meal that had none of the above.

On the whole not a cuisine suited to the two of you. For me,
ovo-lacto is the worst, then comes anything with cilantro.

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

      Title: BABAGANOUSH (my doctored version)
 Categories: Eggplant
   Servings:  999

      2 tb Olive oil
      2    Onions (chopped)
      2    Stalks of celery
           - chopped (optional)
    1/2    Red sweet pepper chopped,
           - for colour
      1    Eggplant (cubed
           - about 3/4 inch)
      2    Cloves of garlic,
           - chopped or mashed
    1/2 ts Ground cumin + 1 pinch whole
    1/2 ts Ground coriander
    1/4 ts Ground pepper
    1/4 ts Crushed dried chili pepper
           Salt (to taste)
     1  tb Tahini *
           Juice of 1/2 to 1 lemon
           - (to taste)
           Hndfl of parsley or cilantro
           - and/or scallion ends
           - or chives
           Black olives,
           - parsley sprigs
           - and a lemon slice
           - to decorate

  * Sesame paste. I've heard of substituting peanut butter, but never tried
  it.

  The variable amounts of ingredients depend on your taste and on the size of
  the eggplant. Try it without celery and red pepper and then you can decide
  if you want to use it next time.

  Saute onions, (celery & red pepper) till starting to brown (I do in a wok).
  Add eggplant and garlic, stir well, add spices (not the salt), stir again
  and on very low fire, saute. May drop some liquid, that's all right, let it
  evaporate, and saute slowly until everything is very tender. Keep checking,
  it's better if it browns a little, but needs stirring so it doesn't burn.
  If it's too dry, add a few Tb liquid at a time (I use vegetable broth,
  liquid from steaming veggies, or liquid from microwaving mushrooms, etc.
  but water would probably do). Add salt, tahini and lemon juice, pulse a few
  seconds at a time in food processor or mash with potato masher -- can be
  slightly lumpy, too smooth is pretty awful. Add green stuff, pulse once or
  twice to chop coarsely and distribute or chop coarsely and stir in.

  It's an ugly colour, so I try to dress it up with a lemon slice, greens and
  black olives, seems to help. Serve with quarters of pita bread or mini
  pitas, it's finger food, a great appetizer with a curry meal

  Actually, I've got tons left over from Saturday... Along with Hummus and
  aspic and curry and canapes. Must be a flu epidemic, half of the conifrmed
  guests called with regrets, and now I've got it too.

  Source: Kaca Henley

MMMMM

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