Text 4867, 105 rader
Skriven 2013-09-20 12:26:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: fixing not-so-hot 188
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 NB>> I prefered the buffet, just to be able
 NB>> to try small portions of things to see what they were...  
 ML> I often like buffets for that reason; on the other hand
 ML> some of my favorites seldom appear there - baingan bharta,
 ML> vindaloo, and so on.
 NB> That's the later step... to try things on the menu, once one has a
 NB> feel for the more common things... ;)  Baingan bharta, I now know to
 NB> give a try to... :) 

I love baingan or brinjal or however you spell it in most of
its many forms; just have to add a teaspoon of extra hot red
chilli (that's what the label says) to every serving.

==

 ML> A few hours ago someone sent me a link to something that
 ML> advertised itself as a public service announcement called
 ML> "Boobs," and I clicked eagerly on it only to find "an error
 ML> has occurred." It was probably PG rated, as the Website was
 ML> Huffington Post.
 NB> Preying on perversity... ;)  Probably was a breast cancer PSA... :)

It's supposed to be somewhat risque but not obscene. I spent
maybe 10 minutes last night trying to fix the problem, which
no doubt lies with my outdated Adobe Flash, but either lacked
the knowhow or stick-to-itiveness to do so. It's not worth
consulting the Wizard on, and the motivation is certainly
unworthy.

 NB> bad-mouthing at home wasn't done, generally, and we were rarely
 NB> praised in public either...  We got pretty much the same message all
 NB> the time.

Now there's a concept.

I can't argue with my parents correcting me when I wasn't
perfect; but they did so when I was perfect, too. They just
liked to tear things down, a trait that I share but I hope
in more moderation than that.

Stuffed baked eggplant 1 (KARNI YAREK/Letsvadz Sempoog)
cat: Armenian, main, side
servings: 4
1 md eggplant
2 Tb butter
3 Tb shortening
1/4 lb hamburg
1 md onion, chopped fine
1 ds black pepper
1 ds red pepper
1/2 c water
1 Tb tomato sauce

Prepare eggplant by peeling a 1" strip lengthwise, then
leaving a 1" unpeeled strip and continue in same manner
around whole eggplant. Cut lengthwise in four equal parts.

In a 2-qt saucepan, heat oil. When it sizzles put eggplant
into oil and brown one at a time. Drain on paper towel.

Mix hamburg, red and black pepper in frying pan with butter
and add onion. Fry until golden brown.

Slit eggplant and spoon hamburg filling into slits. Place
in baking dish. Mix 1/2 c water and 1 Tb tomato sauce and
pour over entire eggplant. Bake in hot oven 400F for
20-25 min. Serve hot.

by Gadar Tanelian
from Armeniapedia.org

Stuffed eggplant 2 (KARNI YAREK/Letsvadz Sempoog)
cat: Armenian, main
servings: 6

6 sm eggplants
2 tomatoes, peeled
1 sm onion
2 Tb parsley, minced
1 lb ground lamb or chuck or mixture of both
1 lb melted shortening
salt, black pepper, red pepper to taste

Prepare eggplant by peeling a 1" strip lengthwise, then
leaving a 1" unpeeled strip, continue in same manner
around whole eggplant. Puncture eggplant with knife in
three different places. Salt eggplant and let rest 1 hr.
Rinse, dry and fry in melted shortening.

Arrange in 3-qt saucepan. Meanwhile, saute meat, onions,
cut-up tomatoes, parsley, and seasonings together in skillet.
With a spoon, make an indentation in center each eggplant
and fill with meat mixture. Bring edges around meat filling.
Add 1 Tb melted shortening to one peeled chopped tomato and
cook a few min. Add 1/4 c water to this and pour over and
around eggplant. Simmer uncovered for 10 min.

Cover and set aside 15 min before serving.

by Esther Muradian
from Armeniapedia.org
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