Text 24866, 80 rader
Skriven 2015-03-13 09:55:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fishy  was: 347
=======================
 ML> Was excellent in a massive way. The platter comes with fries
 ML> as well, but I said, please, no fries and no substitute, but
 ML> the kitchen gave me double rings anyway. The waitress murmured
 ML> admiringly when all that was left at the end of the meal was a
 ML> handful of rings. 
 NB> Apparently you are getting back your appetite and capacity... a good
 NB> thing...  :)

I'm probably at 75% - but the ominous thing is that the taste
for sweets has roared back well faster than the tastes for
other things, even fat. Someday I'll sit down with a raw
round and a knife and see how much I can eat at a sitting. I
used to be able to do two pounds in the twinkling of an eye.
As a 12-oz steak, even if it's just 12 oz, satisfies, I doubt
I'll be comfortable with more than even just one pound.

 ML> but I guess the cooking schools are turning out chefs who
 ML> actually know their stuff but are happy to get jobs at all,
 ML> even at bars attached to dodgy hotels.
 NB> The question would be whether a real chef would stay at a place like
 NB> that for long, or be lured away to a "nicer" location... Maybe the

The thing is that the economic uncertainties plus the glut of
qualified personnel (largely because the culinary schools are
churning them out as fast as ever) encourage people to stay put
in a secure position even if it's not ideal. Bird in the hand,
you know.

 NB> appreciation factor would help keep him/her there...?

We'll probably be going back St. Paddy's day just for an
experiment. 

 ML> I have squandered many concerts' revenue on pills for
 ML> eggplant subs. I guess they're coastal, though I'd have
 ML> thought that any good Sicilian or Calabrese anywhere would
 ML> have a yearning for them.
 NB> There might just have to be a sufficient "critical mass" of people
 NB> that would buy them...?

But that mass need not be enormous, given that almost all the
eggplant parm I've encountered (including here, in a household
that largely makes its own stuff) is made with prebreaded
frozen eggplant. All the other ingredients are used in a large
variety of dishes.

Eggplant with ground meat
cat: Armenian, main
servings: 4 or 5

3 unpeeled eggplants cut into 1" cubes
1 sm onion, chopped
1 green pepper. chopped
2 peeled tomatoes, chopped
1/2 lb ground lamb or beef
1/3 c shortening
1 pn salt

PATLIJAN/SEMPOOG GERAGOOR

Salt eggplant and set aside for 1/2 hr. Rinse and
dry. Saute in shortening. Set aside.

In separate skillet brown meat, onion, green pepper,
tomatoes, and salt. Add 1/2 c water to meat mixture
and cook, covered, for 15-20 min. Add water if needed.

Arrange eggplant over meat mixture and cook uncovered
10 min.

M would add garlic and maybe some Italianate herbs
to the meat sauce, but then it wouldn't be as Armenian,
would it.

by Esther Muradian
from Armeniapedia.org

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)