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Dean 
Special Collaborator 
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
 Posted: September 05 2009 at 07:50 |
*bites tongue*
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What?
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: September 05 2009 at 07:51 |
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OMG
  !*runs to edit post* |
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: September 05 2009 at 07:56 |
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What?
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Vibrationbaby
Forum Senior Member 
Joined: February 13 2004 Status: Offline Points: 6898 |
Posted: September 05 2009 at 11:59 |
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I hate it when people dunk a muffin or doughnut in their coffe. It makes my stomach turn. It's like they're trying to make vomit. Why not just wash the bloody thing down with the coffee.
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65779 |
Posted: September 07 2009 at 04:09 |
you must, it's quite easy if a bit time consuming -- I like to saute each component separately so it all gets some nice browning at the edges.. dice or thin-slice the potatoes so they cook evenly, then simmer all together on low heat after adding about 1/4 cup maple syrup, then another tablespoon or two at the end |
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65779 |
Posted: September 07 2009 at 04:16 |
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^ BTW I use a wide nonstick pan, you could use a regular skillet but the potatoes will stick
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Vibrationbaby
Forum Senior Member
Joined: February 13 2004 Status: Offline Points: 6898 |
Posted: September 09 2009 at 13:34 |
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Eggplant is something I really hate, There are not very many things on this planet that i hate but eggplant is one of them, Any bloody rcipe that ha the word eggplant or Jenn in them then I will steer very clear of it, No Jenn no eggplannt,
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: September 09 2009 at 14:59 |
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^ Everytime I see that Very Ian Progger has posted in this thread I internally shudder, dreading to read what he may have posted.
...and this time I have to say I wholeheartedly agree with you Ian - the Eggplant (or aubergine as us pretentious Brits know it) is a singularly unpleasant fruit, that has the most disagreeable slimy quality when cooked. I will just about tolerate a Moussaka, but often I'll scrape the aubergine to the edge of the plate uneaten.
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What?
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el dingo
Forum Senior Member
Joined: October 08 2008 Location: Norwich UK Status: Offline Points: 7053 |
Posted: September 09 2009 at 15:03 |
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^
IMO it's tolerable in the background in a Mediterranean vegetable accompaniment with tomatoes, peppers, courgettes, garlic, olive oil, basil, etc. Large full stop, Jeez you can't even make soup from it
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It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: September 09 2009 at 15:05 |
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It's odd that you mentioned eggplant, because I have one in the fridge, and was thinking of cooking it for dinner tonight
. Being Italian, I grew up eating eggplant cooked in many different ways, and have always liked it. However, I agree it can be a bit of an acquired taste.
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Padraic
Special Collaborator
Honorary Collaborator Joined: February 16 2006 Location: Pennsylvania Status: Offline Points: 31169 |
Posted: September 09 2009 at 15:17 |
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Bah. (@ the eggplant haters
 )You've never had my mother-in-law's eggplant rolotini. And what about baba-ghanouj? There's also a great Indian dish, Baingan Bartha I believe it's called. Edited by Padraic - September 09 2009 at 15:19 |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: September 09 2009 at 15:19 |
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Eggplant-based Indian dishes are none too shabby either... Last week I made an eggplant and potato curry, and Micky gobbled it up enthusiastically. I'll see what I can do with that eggplant tonight
!
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Slartibartfast
Collaborator 
Honorary Collaborator / In Memoriam Joined: April 29 2006 Location: Atlantais Status: Offline Points: 29630 |
Posted: September 09 2009 at 15:22 |
You are correct. I'm not a huge fan but those two can be really good. Those are two that could possibly convert and eggplant hater. What's not to like anyway? It's an egg and it's a plant. Edited by Slartibartfast - September 09 2009 at 15:24 |
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Released date are often when it it impacted you but recorded dates are when it really happened...
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markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: September 09 2009 at 20:34 |
Ingredients 1 Recipe Paisa Pinto Beans (Frijoles Paisas) Directions 1. Prepare the beans, hogao and powdered beef one day ahead and keep in the refrigerator. 2. When you are going to serve the bandeja paisa, heat the beans and powdered beef and hogao. Make the chicharrones. 3. Cook the white rice and plantains. 4. Fry the eggs and chorizos. 5. To serve, place the rice in a tray or platter and place the rest of the ingredients as you like. I prefer the beans in a separate bowl, but you can ladle the beans next to the rice if you like. 6. Bring the hogao in a serving dish to the table, so people can place it on top of the beans if they like. Enjoy! |
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Hi progmaniacs of all the world
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Atavachron
Special Collaborator
Honorary Collaborator Joined: September 30 2006 Location: Pearland Status: Offline Points: 65779 |
Posted: September 09 2009 at 20:47 |
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eggplant? love it. Ever had good moussaka? (the Greek version, not Arabic): Ground lamb or beef layered with eggplant, tomato sauce, onions, topped with a sort of bechamel and baked.. absolutely delicious, love babaganoush too
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jammun
Prog Reviewer
Joined: July 14 2007 Location: United States Status: Offline Points: 3449 |
Posted: September 09 2009 at 21:42 |
Now there's some joy of cookin'!
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Can you tell me where we're headin'?
Lincoln County Road or Armageddon. |
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Raff
Special Collaborator
Honorary Collaborator Joined: July 29 2005 Location: None Status: Offline Points: 24439 |
Posted: September 10 2009 at 17:53 |
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Well, I didn't get to cook that eggplant yesterday because I was not feeling too hot, but I did so for tonight's dinner.... Tried a Malaysian recipe I found on Madhur Jaffrey's book on Far Eastern Cooking (I am sure the British contingent among us know her quite well), and it was a big hit. I didn't have tamarind paste at hand, so I replaced it (as the recipe suggested) with dark brown sugar and lime juice. It was very tasty indeed, and I served rice noodles Hong Kong-style (softened in boiling water, then dressed with a sauce made of black bean paste, hoisin sauce, soy sauce, sesame oil and a bit of sugar) with it. Delicious!
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Dean
Special Collaborator
Retired Admin and Amateur Layabout Joined: May 13 2007 Location: Europe Status: Offline Points: 37575 |
Posted: September 10 2009 at 18:22 |
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^ I'm sure most people in the world know Madhur from all those Merchant Ivory films she's been in.
/edit - I still don't like aubergine to eat, but will concede it is a pretty colour Edited by Dean - September 10 2009 at 18:23 |
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What?
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el dingo
Forum Senior Member
Joined: October 08 2008 Location: Norwich UK Status: Offline Points: 7053 |
Posted: September 11 2009 at 02:18 |
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Madhur was one of the first TV chefs over here - certainly the first Indian example of this I can remember.
She's written loads of successful books too - I'm the proud owner of one where she describes her childhood in some detail - it's as good a read as the recipes therein in many ways
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It's not that I can't find worth in anything, it's just that I can't find worth in enough.
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markosherrera
Forum Senior Member
Joined: October 01 2006 Location: World Status: Offline Points: 3252 |
Posted: September 11 2009 at 23:32 |
Ingredients
• 10 medium potatoes (new or red a good choice or Yukon Gold potatoes) • 1 lb queso fresco or romano cheese or Mexican blend cheese or feta, work well • 6 red sweet peppers (use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds) • 1/4 small habanero pepper (clean out the seeds or be careful it is very hot) • 1 cup evaporated milk • 1/2 cup vegetable oil • salt and pepper • lettuce • 3 hardboiled egg • black olives • 2 garlic cloves Preparation First, boil, peel and cut in slices potatoes (Yukon Gold potatoes). Then, in a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick. You have to lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired. This dish can be served slightly cold. |
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Hi progmaniacs of all the world
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Raff wrote: