Text 25431, 69 rader
Skriven 2015-03-27 05:05:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: NYC & silly 429
=======================
 RH> I don't know, I'd still like to see a balance sheet for NY and
 RH> environs.

There's scanty information that I can find, but what I see
about the equally maligned Boston shows quite conclusively
that there would essentially not be a Massachusetts without
the big corrupt coastal city to the east. I suspect that's
true of New York, and if it were not, it wouldn't have grown
up as big as it did.

 I know that all the voters in the rest of the state couldn't
 RH> override the NYC voters in a couple of Senate elections a while ago.

That is what democracy is all about. Not much else to
say about that, here, at least. If you want to secede,
there is no doubt a mechanism (not an easy one, of
course) for that.

 RH> After all, we all eat. (G)

And try to eat well: otherwise wouldn't be here in the
other sense.
 
 ML> If I said "pretentious" instead, that would be no-so-veiled code
 ML> that I'd not likely bother with it even if I weren't cooking.
 RH> IOW, read, enjoy the read, but don't expect to try it (or have anyone
 RH> else try it) for the next picnic.

Essentially. If requested, I'll make or help people make
one of the ridiculous dishes, if the result is even vaguely
going to be interesting.
 
 RH> OK, we've got an idea of your descriptors now. We'll know when you're
 RH> posting a workable recipe vs a totally off the wall one.

I've been more or less doing this for decades. Somewhere in
the recipe there's a clue how I feel about it, one way or
the other, if in fact I do care. Below is a slightly strange
baingan bharta that might be okay but for the Ogurt and the
sugar -

---------- Recipe via Meal-Master (tm) v8.01

      Title: Eggplant with Yogurt
 Categories: Vegetables, slightly odd baingan bharta
      Yield: 4 servings

      1    Large eggplant                    1/4 ts Cayenne pepper
      4 tb Vegetable oil                     1/2 ts Turmeric
      3    Large onions, chopped               1 ts Cumin
      2    Cloves garlic, crushed              1 ts Salt
      1 tb Freshly grated ginger               1 c  Ogurt
      1 ts Ground coriander                  1/2 ts Sugar

  This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy
  about eggplant, you can adapt this to use zucchini or other squash; just
  watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or
  until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tbsp
  of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and
  salt. Fry for several minutes. Add the remaining 2 tbsp oil and the
  eggplant cubes. Cook about 5 minutes. Just before serving, stir in the
  yogurt and sugar. Serve with (but not necessarily ON) basmati rice.
    Ken \ CA

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