What can you expect in the Food Thread on PF?

[Evo]

IF you want to make a more traditional eggplant parmesan cook the eggplant just a little less so that it's still firm enough to slice easily. Coat with an Italian breadcrumb mixture (you can dip in an egg/milk solution first to get more coating) and sautee in olive oil on each side until the crust crisps. I never do this because I don't need the calories and actually prefer naked eggplant

I prefer the traditional eggplant slices breaded and fried in olive oil in both eggplant parmesan and moussaka. It's not something I eat often so it's something I can let myself indulge in. Be sure to salt and press the slices of eggplant for at least 30 minutes prior to cooking to pull out the water. Just dry them off before frying.

 

[Monique]

hey netgypsy, thanks I just made eggplant pecorino

I layered the basil tomato base with the steamed eggplant, mozzarella slices and pecorino romano and baked 30 minutes in the oven. Yummm! Indeed the mozzarella comes out very stringy, but since it's covered with tomato base it melts just fine.

Along side that I made mushrooms filled with gorgonzola and the mushroom stems were incorporated in a risotto with zucchini and parsley. Good food, I'll use this menu for the next guests who stop by.

Omnomnom, I'm still enjoying the leftovers :!)

 

[netgypsy]

Ooooh - I have mushrooms and zucchini. No gorgonzola but I have some kind of cheese. Don't know about parsley - oh wait - I bought an Italian parsley plant a couple of days ago. Surely it can sacrifice a few leaves.

I've actually topped it with the cheese and it was fine. I'm just really careful not to overdo it. Pecorino Romano is really yummy. A former student's dad used to make homemade pasta sauce and he incorportated the romano in the sauce. It was amazing. Leftovers RULE

 

[Moonbear]

I ended up making eggplant parmagiana for dinner tonight. I hadn't made it in a long time and eggplant was on sale and this thread had me craving it. Though, I realized I was out of breadcrumbs only after I got home from shopping and started making it. Just dredged in flour instead before browning. Not quite as good, but I made up for it with extra cheese.

I looked up the whole naming thing and it appears controversial, with some saying the original dish did use parmagiana reggiano cheese, and others saying it was named for a region of Italy featuring that style of cuisine, and not for the cheese. But, none were very authoritative sounding sources, so I'm still not convinced either way. I just know I like gobs of mozzarella.

 

[Ivan Seeking]

This has been my daily breakfast for over a year now - a very fine cocktail of whey protein, BCAAs, and Oregon water [hint: it's all in the water]. I like mine shaken 25 times in a tupperware milkshake maker, not stirred. And it must be genuine Tupperware. It has taken a lot of practice but I think my preparation techniques are nearing perfection.

http://lh6.googleusercontent.com/public/cjfzzFDPskE0HWaqQpMXvpVZ3BlXFiFomoJCj62eqpFeRm_2uMyE1pFsoHyFaegbexdVkQGGSi5GEOVEpHYrzzVrIy7_-O7JptZl5s4p92Ij86q5uQlgFHpLFOfH3X7lg8gMhQ2H6Ic0FViKTIUHpQnv7TQCeSYVqh9cRDGDBAYFq5wyDfw23g

 

[netgypsy]

I just know I like gobs of mozzarella.

Well I was going to do the mushroom zucchini thing and noticed I had some beef nearing the overly aged condition. Also some cucumbers that were again approaching old age so I made Thai Beef Salad. Unfortunately I don't have the roasted ground rice or galanga root or kaffirr lime leaf to make it authentic but it turned out really good.

Thai Beef Salad (really quick and easy)
1/2 pound good tasting beef sliced fajita style
1 small onion - red ones look pretty in the salad I don't eat the raw onion but it isn't the same without it)
1 large tomato
6 small pickling type cucumbers
fresh garlic or the chopped in the bottle works fine
red pepper flakes or chopped fresh hot peppers (you can omit the heat but red pepper flakes really aren't that warm)
1 teaspoon Thai fish sauce or salty water (soy sauce is NOT a good substitute - fish sauce is essentially pulverized anchovies in a saturated salt solution)
cilantro garnish if you like

slice cucumbers into discs, dice tomatoes, cut up onions into crescents, sprinkle with red pepper flakes or add some chopped hot peppers to taste, Add 1 teaspoon of fish sauce. A reasonable facsimile can be made with anchovies or anchovie paste plus water and salt. If you hate anchovies just salt to taste and add a teaspoon or so of water. Toss it after combining everything.

Saute the beef after seasoning with fish sauce or salt, red pepper and garlic. Be sure you take the pan off the heat while the beef is a bit pink. Put hot beef on top of veggies, add cilantro if you like it and serve. (Usually with white rice in a restaurant) (DON'T add the beef broth left in the frying pan. I don't know why but it's not good with it added. I just save it to add to soup if there's enough to bother with)

 

[Monique]

Ooooh - I have mushrooms and zucchini.

Don't forget to put in white wine and some kind of stock (mushroom/vegetable) to the risotto, if you decide to make it another time.

 

[netgypsy]

ahhh thanks

 

[Ms Music]

Jasongreat, thanks for the spaghetti idea. I would have never thought of that for a crock pot, but it worked great. If I make it again (which I suspect I will), I will either pre cook the noodles and carry them in a tupperware, or I will put the dry noodles in the bottom of the crock and hope they hold up through hours of cooking. I found a "one pot" recipe online that said to add the dry noodles for the last 30 minutes of cooking, but they were EXTREMELY difficult to get under the liquid. But I guess it didn't matter, there wasn't much left, everyone liked it! AND it was super simple.

Thai Beef Salad (really quick and easy)

Oh YUMMM! Now I am craving this. I think I will pick some up tonight since I won't be home to cook dinner...

 

[Jimmy Snyder]

Peanut butter and jelly sandwich.

1. 2 pieces of bread.
2. Peanut butter.
3. Jelly. Actually, I prefer jam because it spreads more easily. Grape jam is good and so is strawberry preserves.
4. Glass of milk.

Put the two pieces of bread on a small dish. Spread some peanut butter on one slice. Not too much, and not too little. Then spread the jelly on the other piece. Also not too much and not too little, but just right. Then put the two pieces of bread together so the peanut butter faces the jelly. Eat with milk or the peanut butter will stick to the roof of your mouth.

 

[netgypsy]

And how many have tried to make half a peanut butter and jelly sandwich, spread the jelly on one slice of bread and then tried to spread the peanut butter on top of the jelly? You just put several globs of peanut butter on one side, then smash the bread together and squeeze it.

and what ratio of peanut butter to jelly do you prefer?
Do you prefer jelly jam or preserves?
Gummy white bread or whole grain?
Toasted or untoasted bread
crust or no crust
The perfect peanut better and jelly sandwich is a masterpiece.
(grape jam, 1/3, gummy white, untoasted)

 

[Moonbear]

And how many have tried to make half a peanut butter and jelly sandwich, spread the jelly on one slice of bread and then tried to spread the peanut butter on top of the jelly? You just put several globs of peanut butter on one side, then smash the bread together and squeeze it.

No no no no no! You put the peanut butter on the bread first, then add jelly! It won't taste right if you do it the other way.

 

[Evo]

With all of the talk about eggplants, I'm making fried eggplant tonight. Right now I've sliced them into rounds and salted them to draw out the bitter juices, I found a hint to put them in a colander and sit in the sink to drain, so I'm trying this. Usually I layer them in a plate and press them with another heavy plate on top, but then they sit in their own water until I drain and dry them.

 

[drizzle]

Peanut butter and jelly sandwich.

1. 2 pieces of bread.
2. Peanut butter.
3. Jelly. Actually, I prefer jam because it spreads more easily. Grape jam is good and so is strawberry preserves.
4. Glass of milk.

Put the two pieces of bread on a small dish. Spread some peanut butter on one slice. Not too much, and not too little. Then spread the jelly on the other piece. Also not too much and not too little, but just right. Then put the two pieces of bread together so the peanut butter faces the jelly. Eat with milk or the peanut butter will stick to the roof of your mouth.

I suppose this is your only option when the wife isn't at home.

 

[turbo]

I suppose this is your only option when the wife isn't at home.

Not really. I happen to know that Jimmy is quite the baloney specialist.

 

[turbo]

My wife and I have planned out our anniversary supper. I'll grill my spicy marinaded jumbo shrimp while she steams a batch of clams and maybe pan-fries some potatoes. Simple and tasty.

 

[lisab]

Peanut butter and jelly sandwich.

1. 2 pieces of bread.
2. Peanut butter.
3. Jelly. Actually, I prefer jam because it spreads more easily. Grape jam is good and so is strawberry preserves.
4. Glass of milk.

Put the two pieces of bread on a small dish. Spread some peanut butter on one slice. Not too much, and not too little. Then spread the jelly on the other piece. Also not too much and not too little, but just right. Then put the two pieces of bread together so the peanut butter faces the jelly. Eat with milk or the peanut butter will stick to the roof of your mouth.

The preferred lunch for me and most second graders . I have it at least 4 days a week.

I might add, the milk can have no less than 2% milkfat. Going from whole milk to 2% loses nothing, but going from 2% to 1% is too far. Nonfat milk? No thanks....!

 

[Evo]

The preferred lunch for me and most second graders . I have it at least 4 days a week.

I might add, the milk can have no less than 2% milkfat. Going from whole milk to 2% loses nothing, but going from 2% to 1% is too far. Nonfat milk? No thanks....!

The most important step is removing the crust! I agree with no less than 2%, but IIRC, Jimmy prefers skim milk.

 

[Jimmy Snyder]

I leave the crust on. In fact, I like the heel. Sometimes I get the last piece of bread from the old loaf and the first piece from the new. Now that's a treat. As for milk, I prefer nonfat milk but I can drink up to 2%. Whole milk is the only fatty food I know of that I don't like.

 

[Monique]

I'm making fried eggplant tonight. Right now I've sliced them into rounds and salted them to draw out the bitter juices

I wonder, is that really necessary? Aren't the eggplants these days selected to not be bitter? I for one never salt them and they taste fine.

 

[Dembadon]

Peanut butter and jelly sandwich.

1. 2 pieces of bread.
2. Peanut butter.
3. Jelly. Actually, I prefer jam because it spreads more easily. Grape jam is good and so is strawberry preserves.
4. Glass of milk.

Put the two pieces of bread on a small dish. Spread some peanut butter on one slice. Not too much, and not too little. Then spread the jelly on the other piece. Also not too much and not too little, but just right. Then put the two pieces of bread together so the peanut butter faces the jelly. Eat with milk or the peanut butter will stick to the roof of your mouth.

You forgot to toast the bread! I did it once and am now only able to eat toasted PB&Js.

 

[netgypsy]

Each time I slice an eggplant I always lick the end piece I throw away because only once have I gotten a bitter eggplant but it was inedible. So if you taste the raw eggplant and it's not bitter you don't have to salt. But I suspect either salting or soaking in salt water reduces the amount of oil they absorb. I'm going to try this salting half and not salting the other.

There's an old middle eastern story about a man who was about to be married because his bride to be was not only beautiful but made the best eggplant dish he had ever tasted. It was eggplant cooked in olive oil with seasonings. The married and, as a wedding gift, were given 100 large vessels of olive oil.

The first day his bride made the eggplant and it was truly wonderful. The second and third day went the same. But on the fourth day he was not served the eggplant dish. He asked his bride why she didn't make it and she said "We have no more oil"

 

[Evo]

With all of the talk about eggplants, I'm making fried eggplant tonight. Right now I've sliced them into rounds and salted them to draw out the bitter juices, I found a hint to put them in a colander and sit in the sink to drain, so I'm trying this. Usually I layer them in a plate and press them with another heavy plate on top, but then they sit in their own water until I drain and dry them.

OMG, the best fried eggplant...ever!

This method I found really does reduce the amount of oil they retain. The results were super crispy on the outside and smooth and creamy on the inside. Be sure to drain and blot with paper towels after frying.

http://www.easy-french-food.com/fried-eggplant-recipe.html

 

[turbo]

Be sure to drain and blot with paper towels after frying.

When my wife or I make home-fried potatoes, this is critical. The lighter the oil or fat, the more you have to blot them. I love butter, but I should start frying potatoes in Snow Cap. The potatoes come out crispier with less absorbed fats.

 

[Evo]

Each time I slice an eggplant I always lick the end piece I throw away because only once have I gotten a bitter eggplant but it was inedible. So if you taste the raw eggplant and it's not bitter you don't have to salt. But I suspect either salting or soaking in salt water reduces the amount of oil they absorb. I'm going to try this salting half and not salting the other.

It's main purpose (for me) is to extract water if you plan to fry. Only salt them, do not soak them in salt water. You want to extract water, not add it. Salt lightly though, the eggplant absorbs salt and you don't want them too salty. When I make ratatouille, I don't bother extracting water.

There's an old middle eastern story about a man who was about to be married because his bride to be was not only beautiful but made the best eggplant dish he had ever tasted. It was eggplant cooked in olive oil with seasonings. The married and, as a wedding gift, were given 100 large vessels of olive oil.

The first day his bride made the eggplant and it was truly wonderful. The second and third day went the same. But on the fourth day he was not served the eggplant dish. He asked his bride why she didn't make it and she said "We have no more oil"

 

[netgypsy]

Salt water has worked just as well as the salt as far as my experience has been. Some cookbooks say to use salt water rather than to salt it. The biologists in the family say as long as the water is saltier than the eggplant vascular fluid it will draw fluid out rather than put it in. Something about water always moving to the area with the greatest salt concentration.

 

[rollcast]

Salt water has worked just as well as the salt as far as my experience has been. Some cookbooks say to use salt water rather than to salt it. The biologists in the family say as long as the water is saltier than the eggplant vascular fluid it will draw fluid out rather than put it in. Something about water always moving to the area with the greatest salt concentration.

Thats Osmosis - I had to a investigation for coursework into the effects of osmosis on samples of potato in glucose solution, bit like watching paint dry to be honest.

 

[Evo]

Salt water has worked just as well as the salt as far as my experience has been. Some cookbooks say to use salt water rather than to salt it. The biologists in the family say as long as the water is saltier than the eggplant vascular fluid it will draw fluid out rather than put it in. Something about water always moving to the area with the greatest salt concentration.

That's the reason behind brining, but the moisture re-enters the object being brined, that's why meat that you brine doesn't dry out. You should not soak eggplant. It's a spongy vegetable.

No, you do not have to soak eggplant in salt water before frying. In fact, you should not. Simply sprinkle it with kosher salt and let it sit for at least 20 minutes. The salt will draw out the excess moisture of the eggplant and prepare it for frying in hot oil.

http://answerology.goodhousekeeping...eggplant-in-salt-water-before-you-fry-it.html

 

[netgypsy]

Rollcast "Thats Osmosis - I had to a investigation for coursework into the effects of osmosis on samples of potato in glucose solution, bit like watching paint dry to be honest."



It's actually one of the few things (Like the Kreb cycle) that are really interesting. I used to wonder how, when you eat or drink something, it knows where to go in the body. Like magic.

 

[Evo]

Salt water has worked just as well as the salt as far as my experience has been. Some cookbooks say to use salt water rather than to salt it. The biologists in the family say as long as the water is saltier than the eggplant vascular fluid it will draw fluid out rather than put it in. Something about water always moving to the area with the greatest salt concentration.

You might want to show this to the biologists in your family.

Obviously, there's more going on than simple osmosis. It is true that salt enters the meat (it tastes more salty after brining). But why is it also more juicy? Well, when water flows out of the meat, salt flows in and begins to break down some of the proteins in the cells. In the broken down state, the molecules become more concentrated and the solute levels rise within the meat. This causes additional water to flow into the meat.

http://www.cookingforengineers.com/article/70/Brining