Text 25658, 68 rader
Skriven 2015-04-05 00:08:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 25635 av Michael Loo (1:123/140)
Ärende: Re: Spare Gus was 459
=============================
 -=> On 04-04-15  16:45,  Michael Loo <=-
 -=> spoke to Dave Drum about Spare Gus was 459 <=-

 DD> Never tried overcooked asparagus. Some day I may get an opportunity to
 DD> correct that.

 ML> Most overcooked asparagus of course is merely overcooked.
 ML> You want to make sure they don't end up like twigs. Overdone
 ML> liquid-cooked asparagus is like pudding, in a bad way.

I can't say that I've ever had over cooked asparagus.  Gail puts it in a
pyrex dish with a little water and microwaves it (I think 3 or 4
minutes, not sure).  She trys to pick the thin stalks.  Snaps off the
lower joint, some of which get eaten raw and the rest get chopped up and
put into a freezer bag -- eventually ended up in scrap soup with other
vegetable leftovers treated the same way.

I wonder why so many recipes seem to equate eggplant and zucchini as
equal substitutes.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Concia (Marinated Eggplant)
 Categories: Vegetable, Appetizer, Jewish, Italian
      Yield: 1 servings
 
           Zucchini
           Or
           Eggplant
           Olive oil
           Garlic; minced
           Basil, fresh; shredded
           -salt
           -pepper
           Wine vinegar
 
  An ancient Roman Jewish dish No quantities are given "as they are not
  important; Concia can be prepared to be more less piquant, according
  to taste, by increasing or decreasing the quantity of herbs and
  spices. It freezes beautifully in a tightly closed container, but it
  must be used within a few days if stored in the refrigerator or after
  thawing, being a rather perishable food. Eggplant was also prepared
  as Concia in Rome, but its texture is less desirable than eggplant.
  
  Trim off the ends of the zucchini; then cut each one in half; slice
  each half thinly lengthwise and place slices on paper towel to dry
  for several hours or overnight. Fry in hot olive oil in a single
  layer until golden brown on both sides. Arrange in layers in glass,
  plastic or porcelain container and season each layer with small
  amounts of garlic, basil, salt and pepper, and a sprinkle of vinegar.
  Cover the container and store in the refrigerator at least several
  hours before using. The flavour will be enhanced if you turn the
  Concia as a block inside the container a few times while it is
  marinating to allow the juices to seep through.
  
  Source: _The Classic Cuisine of the Italian Jews_
  
  Original Poster Not Shown on File
 
MMMMM


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