Text 4155, 115 rader
Skriven 2013-09-01 22:40:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: groceries 81
====================
 NB> Supposedly the attraction of heirloom tomatoes is that they DO have
 NB> taste, it not having been bred out of them for other seemingly more
 NB> desirable traits such as surviving transport...

I was sorely disappointed by the so-called heirloom ones;
the best out of the batch were a variety of yellow grape
tomatoes that I hadn't seen before but were obviously a
new variety. Thing about old varieties is that they went
by the wayside for a reason, and sometimes that reason is
that they didn't taste very good - it's not just a shipping
thing.

 ML> pretzel (actually a dense muffin-bread-like thing
 ML> vaguely folded up in a pretzel shape and salted heavily)
 ML> that Court found.
 NB> I suppose that the shape made it a pretzel...?

I think it lacked the essential step of having been parboiled
in alkali (which sets the outside and stops the leavening),
so it had a full leaven, which compromised the shape as well,
as what came out might be called a "Michelin pretzel."

 ML> Today's ProJo had an advertisement for supposedly native
 ML> eggplant for 99c/lb at some supermarket off-island. Even
 NB> That's a reasonable seasonal price... :)  I just got some at $1.49/lb
 NB> at Wegmans... 

Here today at Weggie's local eggplant were .99.

 ML> I had a serious brain fart the other day making my
 ML> moussaka - I forgot whether you flour or bread or do
 ML> any fancy thing to eggplant when frying before making
 ML> the casserole. 
 NB> The recipes I've found don't have any consistency... from do nothing
 NB> to all sorts of fancy steps...  ;)

Indeed. My natural tendency, as well as that endorsed by the
NYT Cookbook, is somewhere in between nothing and the full
multistep coating.

 ML> I had to go to the ever-useful New York Times Cookbook
 ML> to refresh my memory.
 NB> So which did that call for...?

The middle of the road.

 ML> Title: Moussaka (Eggplant and Meat with Custard)
 ML> 1    Flour for coating
 NB> Ah, so you floured it...  ;)

Yes. That would have been my instinct anyway, but for some
reason I thought that the Italian-style egg and crumbs
treatment was called for, which in some recipes it is, just
not in real ones.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: BRIAMI - Greek vegetable casserole
 Categories: Vegetarian, Main dish, Side dish, Casserole, Greek
      Yield: 6 servings

      1    Eggplant
      2 lb Zucchini
      4 md Potatoes
      2    Green peppers
      1    Red pepper
      2 md Onions
      1 c  Olive oil
      4 md Tomatoes
      2    Garlic cloves
      1 ts Sugar
           Salt & pepper; to taste

  (1)  Prepare the vegetables: Cut the eggplant, zucchini  and  potatoes
     in  bite sized chunks (do not peel the zucchini or the eggplant).
     Remove the stems and seeds from the peppers and slice  them  into
     strips. Peel and slice the onions. Dice the tomatoes.

  (2)  Saute' the vegetables except the tomatoes  in  the  olive  oil
  in
     small  batches.  Saut' each batch for 2 or 3 minutes, then remove
     from the pan, trying to drain some of the oil so that enough  oil
     is  left  for the next batch. When you're done, most (if not all)
     of the oil should be gone from the pan.

  (3)  Place the saute'ed vegetables in a  baking  dish  and  toss  them
     briefly  so  that you won't get only one kind of vegetable in one
     place.

  (4)  Add the tomatoes into the pan and saut' for a couple of  minutes.
     Crush the garlic and add to the tomatoes. Add the sugar, salt and
     pepper to taste and simmer for another minute.

  (5)  Pour the tomato sauce on top of the vegetables and  bake  at  350
     deg. F or until the vegetables are tender.

  (6)  Serve with plenty of fresh bread and,  if  you  like,  some  feta
     cheese on the side.

  RATING
  Difficulty:  easy.   Time:  30-45  minutes  preparation,  1  hour
  baking. Precision: No need to measure.

  CONTRIBUTOR
  Kriton Kyrimis
  Princeton University, Computer Science Dept., Princeton, New Jersey,
  USA kyrimis@princeton.edu   allegra!princeton!kyrimis
  ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439
  (1:102/125)

MMMMM

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