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

 

[netgypsy]

This is what happens when you brine meat - more complicated than just osmosis

http://www.cookingforengineers.com/article/70/Brining
" Hmmm... wait a minute. If that's true then water will be drawn from the low salt concentration meat to the high salt concentration salt water. At the same time, if the salt can enter the meat (which it can), then salt will be moving from salt water to meat. Won't that result in a salty, dry piece of poultry or pork?

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.

But doesn't that mean we've got the same amount of water as before brining? Nope. The cell membranes are semipermeable. They allow salt and water to flow in both directions freely, but larger molecules (like the denatured proteins and other solutes in the meat released by the salt) cannot flow out from within the cells. When the solutes of a solution on one side of a semipermeable membrane cannot pass to the other side, osmosis causes more and more solvent to move through the semipermeable membrane. This continues until the extra pressure from holding more solvent equals the rate at which solvent is "drawn" through the semipermeable membrane. (This rate is called osmotic pressure. How Stuff Works has a short article describing osmotic pressure with a diagram that may be helpful to visualize the water flow.)

What has happened is that through brining, we've caused a state change in the cells so that they will draw and hold more water than before."

I wonder if something similar happens in eggplant so it no longer takes in so much oil? If the actual vascular tissue is changed by the salt?

 

[netgypsy]

Obviously we read the same article as we both quoted it. Pretty funny! hahaha

My quote is longer than yours though nananana

Forgot to mention we have a number of Brazilians in the family and they don't brine, they coat the meat in salt and grill it in that condition. When it reaches a certain point in the cooking process they smack it on something to knock the salt off, then finish the cooking. It's really good like that.

"Originally the standard formula for Brazilian style barbecue was to coat meats in coarse salt. The meat would then sit for about 30 minutes to absorb the salt and then was placed over the fire. Later a salt-water baste was used to keep meats moist during the cooking. Beef was typically never seasoned."
http://bbq.about.com/od/regionalandethniccooking/a/aa061299.htm

Our family still uses the coarse salt method but then they were cattle farmers until recently also.How to Brine Eggplant
Help Eggplant Keep Its Shape When Cooked

By Molly Watson, About.com Guide
See More About:

eggplant
summer vegetables
fall vegetables
brining
cooking tips

"How to Brine Eggplant"

Brining Eggplant
Photo © Molly Watson
Many recipes call for salting and rinsing eggplant before use to draw out its bitterness. Brining can be used in place of salting and has the added advantage of helping eggplant keep its shape when cooked. For this reason it's particularly useful for grilling eggplant. You can brine eggplant for use in any recipe:

Fill a large bowl with 1 Tbsp. salt and about 1/2 cup hot water. Stir until salt dissolves.
Fill bowl with about 2 quarts cold water. The water should taste salty.
Cut eggplant into desired shape and submerge the pieces in the salted water. Use an upside-down plate or pot lid to weigh down the eggplant so it is fully submerged in the water.
Let eggplant sit in the brine for at least 30 minutes and up to 1 hour.
Drain eggplant and pat it dry with a clean kitchen towel or paper towels. Proceed with recipe.

http://localfoods.about.com/od/eggplant/qt/brineeggplant.htm

I noticed the recipes for brining eggplant tell you to add the salt to warm water, then add additional cold water. If I recall correctly, the amount of salt that dissolves in a certain volume of water is independent of temperature. So why the warm water?

 

[Evo]

I think we read the same article as we obviously quoted it. Pretty funny! hahaha

My quote is longer than yours though nananana

But you forgot to use quote tags!

That's too funny if we happened to hit the same website out of all that explain brining, I just happen to like cookingforengineers. Perhaps we are related... Someone got angry at me once for having too many experts among my friends and family, like I was a bad person because of it.

 

[netgypsy]

Are you sure you didn't use your MOD magic wand to take out my first quotation mark?

In my family having expert friends is a very good thing. Many meals at restaurants are punctuated by frantic iphone searches to see who is right. (What instrument was used for the duck in Peter and the Wolf?? In three minutes we are treated to a performance of the Moscow symphony playing Peter and the Wolf on son's Iphone) You would get a 5 star rating for sure because we LOVE people who love to find the answers and document them. I'm sure we're related at least by way of the female mitochondria from a single woman from somewhere in Africa? hahaha

 

[Evo]

I noticed the recipes for brining eggplant tell you to add the salt to warm water, then add additional cold water. If I recall correctly, the amount of salt that dissolves in a certain volume of water is independent of temperature. So why the warm water?

Because they don't know what they're talking about. The reason you salt eggplant is to remove moisture when frying or grilling because you don't want to fry or grill something full of water. This is just plain common sense.

Next time you cook eggplant, salt a slice and look at it after a few minutes, you will be amazed at the amount of water coming out of it.

The part about adding water to "keep it's shape" is pure BS. A soggy piece of eggplant is more likely to become mush. And what part of water and hot oil don't mix do they not get?

 

[netgypsy]

But as I said, I've done the salt water and it worked fine. I want to do both though and compare the two. I never trust common sense. Particularly my own.

This is very interesting and makes sense and goes along with brining changing the internal structure of meat and may well do the same to eggplant

http://www.seasonalchef.com/tips3.htm

" Eggplants absorb oil because a high proportion of the volume of the vegetable consists of intercellular air pockets, he explains. "The point is reached, however, when the heat of the pan and oil begins to collapse the structure, and then, like a squeezed sponge, it gives up much of the oil," McGee insists."

I've also noticed this. If you continue to cook unsalted eggplant it will collapse and give up most of the oil it absorbed.

 

[Dadface]

Here's one of my favourite recipes:

.aubergine(eggplant)
.courgette(zucchini)
.bell pepper(capsicum)
.red onion
.tomatoes
.mushrooms
.anything else that takes your fancy

Cut vegetables into large chunks and mix them up on a baking tray.If small tomatoes and mushrooms are used leave them whole.Sprinkle on some olive oil and a bit of seasoning and bake until lip smackingly scrumptious.Simple.

Goes well with fish such as salmon and with cous cous.

 

[Monique]

Since we are talking about frying, did anyone ever attempt eggplant tempura? And what is the optimal temperature for frying?

I don't have a dedicated fryer, so I just use oil in a pan, and it's very hard to get the temperature right. I'm thinking about buying a fryer with temperature regulation.

 

[Evo]

Since we are talking about frying, did anyone ever attempt eggplant tempura? And what is the optimal temperature for frying?

Eggplant tempura sounds yummy.

I don't have a dedicated fryer, so I just use oil in a pan, and it's very hard to get the temperature right. I'm thinking about buying a fryer with temperature regulation.

A small dedicated fryer is nice. I use to have one of those fry babies, A small pot with a thermostat controlled fryer that came with a lid for storing and had a handle to move it. It disappeared in a move.

 

[turbo]

I had a great breakfast this morning. Rib-Eye hash made from leftover steak from our Valentine's supper, plus an over-easy egg. When I was a kid, we'd make hash out of anything - no leftover meat was ever wasted. Fry up some diced potatoes and onions in butter, and then they are browned, stir in the finely-chopped meat, heat, and serve with fried eggs or scrambled eggs and (usually) toast. Sometimes the simple stuff is the best.

 

[netgypsy]

The hash sounds yummy. Most tempura seems to be more than 50% batter. I guess you can make a thinner batter to reduce the amount of coating.

I have a frydaddy that is thermostatically controlled and does a pretty good job but I have no car that runs on biodiesel so I feel guilty wasting all that oil even though I filter and reuse it as long as I can. I know the reheating makes it unhealthy.

Got some cuban pork today with black beans and the collard green/white bean soup and fried plantain. Very good. I'm trying to decide what to do with the leftover pork which has really good flavor.

 

[Monique]

Well, I made a simple pakora today of 1 beaten egg, 1 cup ice-cold water, 1 cup flower, 1 clove garlic and broccoli, mushrooms and paneer. It wasn't bad, next time I'd add some spices and try some other vegetables.

My boyfriend who doesn't like broccoli unless it's a soup ate the tempura version, but I thought it was a bit bitter to my taste.

 

[turbo]

Got some cuban pork today with black beans and the collard green/white bean soup and fried plantain. Very good. I'm trying to decide what to do with the leftover pork which has really good flavor.

Hash!

 

[WhoWee]

The hash sounds yummy. Most tempura seems to be more than 50% batter. I guess you can make a thinner batter to reduce the amount of coating.

I have a frydaddy that is thermostatically controlled and does a pretty good job but I have no car that runs on biodiesel so I feel guilty wasting all that oil even though I filter and reuse it as long as I can. I know the reheating makes it unhealthy.

Got some cuban pork today with black beans and the collard green/white bean soup and fried plantain. Very good. I'm trying to decide what to do with the leftover pork which has really good flavor.

I'll PM my address...

 

[Moonbear]

Chicken and andouille gumbo being made for mardis gras. Though, more likely it'll be enjoyed tomorrow since it takes so long to cook. It's the first time I saw andouille sausage in the local supermarket. In the past, I've had to make my own, which means about once every three years I get around to that level of procrastination on something else to go all out cooking.

Edit: phooey, I should have known it was too good to be true. The andouille sausage doesn't taste like andouille at all. It's more like kielbasa with hot pepper added. The gumbo is okay otherwise, but back to making my own sausage.

 

[netgypsy]

I'm getting ready to make chicken gumbo myself with leftover lemon pepper barbecue chicken on sale at the grocery store. I don't have any sausage so I'll probably use bacon.

Sorry your sausage wasn't the real deal.

 

[Borek]

Sometimes the simple stuff is the best.

Not sometimes - always.

 

[Borek]

Anybody knows how to tell if the apple pear (http://en.wikipedia.org/wiki/Pyrus_pyrifolia) is ripe? Wikipedia says they have tendency to bruise, but the one we bought today (it was cheap like dirt so we decided to try) can be used instead of a hammer, so I guess we should wait.

Would you believe it - it still waits. But it is definitely ripening, it is not that hard as it was.

 

[Evo]

Finally got my olive oil, so I am making ratatoiulle. Real traditional ratatouille, not the Julia Child version.

 

[lisab]

Would you believe it - it still waits. But it is definitely ripening, it is not that hard as it was.

Maybe you should try ethylene gas?