Text 4839, 72 rader
Skriven 2013-09-18 11:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: nightshades/cucurbits176
================================
 ML> Every time is a different situation; there will be times,
 ML> though, when your eggplant must be peeled.
 RH> Yes, and usually I peel it if the recipe specifies doing so. If it
 RH> doesn't, then usually I leave the peel on.

As you probably don't have the same depth of hatred for
zucchini as I do, you could substitute unpeeled squash
for peeled eggplant in many recipes. It was always amusing
to me that such unrelated plants can be used for the same
purposes.
 
 RH> It's been interesting reading your travelogues. Do you save them into
 RH> a travels file so you can go back and re-read them?
 ML> Not really, but with some regrettable exceptions they get
 ML> saved in some form or other.
 RH> Blame it on the great cloud of electronic memory that's floating above
 RH> us now.

I have relatively little to fear from that, I hope. So
blame it or credit it, depending ... .

 ML> That's a good idea, and I think it's in the instructions as well.
 RH> I think so, but the pills are big enough that even if it weren't in
 RH> the instructions, I'd want a buffer with them.

I inherited a big bottle of them from Billy so haven't been
using quite so much KCl at the table. Today my bag got flagged
by TSA, but as I have PreCheck (coming soon to an airport near
you and being made available to the multitudes for $17 a year)
the inspection was quick and polite. The agent looked quizzically
at my KCl shaker and swabbed it down. It tested negative for
explosives.

 ML> He is now extraordinarily wealthy and extraordinarily
 ML> conservative. Sic transit and all that.
 RH> And would probably deny ever doing such a thing.

Nope, that's one good thing about him: he doesn't lie
(except to clients, I guess).

Anna Trombley's garlic soup
cat: soup, main
servings: 4

8 c chicken stock
3 c good bread
- a hearty 7-grain is good, also French or sourdough
- roughly diced and food processed into uneven pieces
- no bigger than 1/2" square
1/2 c olive oil
1 hd garlic, peeled and minced
salt to taste
1 ts paprika
4 eggs

Heat the stock in a large saucepan and keep ready. In a
frying pan, heat the olive oil, then toss in the bread
crumbs and stir until browned. Stir in the paprika and
garlic, and saute a little longer, until the garlic aroma
is released. Scrape into the simmering stock, washing out
the pan with stock to get every bit of flavor. Simmer 20 min.
When ready to serve, salt to taste, bring to a medium simmer,
and break the eggs into the soup at the point you can see
bubbles break the surface. Let poach until done, then ladle
into soup bowls and serve extra bread on the side.

Good reheated, with more eggs thrown in.

Source: Anna Trombley in Olympia, Washington
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