Foodgasms

[thør]

Oh yes, the kitchen.

It would be a pity to make the staff look at tacky cookware.

At least wear a pair of shorts in the kitchen........

 

[Saint Peter]

At least wear a pair of shorts in the kitchen........

Only when frying bacon. I have a special pair of Williams-Sonoma shorts. They cost $450 but are worth every penny.

 

[Tati]

I love olive oil...to cook with, drizzle upon. I do not love it enough to eat olive oil bon bons. Even tho they are kind of cool looking.
http://food.sidkhullar.com/wp-content/uploads/2007/10/oobb-1.jpg
http://food.sidkhullar.com/vegetarian/olive-oil-bon-bons.html

Ballina, that stew sounds SO good, and I bet it smells just amazing. I'm glad the blondies were a hit!

 

[thør]

Only when frying bacon. I have a special pair of Williams-Sonoma shorts. They cost $450 but are worth every penny.

Damn! I was looking at those in their store in Napa last year. They were too spendy for me at the time, but I see you got them at half price! Good score!

 

[fallenupright]

I need some cooking help.

How does one a) remove the seeds from and
b) remove the bitter taste
from eggplant?

 

[ShamelessFlirt]

I need some cooking help.

How does one a) remove the seeds from and
b) remove the bitter taste
from eggplant?

If I'm frying eggplant I place it in a colander, sprinkle it with salt and leave ir for about 20 minutes. After you rinse and dry well with papertowel.


Read this ...

http://whatscookingamerica.net/Vegetables/eggplant.htm

Just found this too ...
http://www.taunton.com/finecooking/articles/how-to/cook-eggplant-to-perfection.aspx

 

[fallenupright]

If I'm frying eggplant I place it in a colander, sprinkle it with salt and leave ir for about 20 minutes. After you rinse and dry well with papertowel.


Read this ...

http://whatscookingamerica.net/Vegetables/eggplant.htm

Just found this too ...
http://www.taunton.com/finecooking/articles/how-to/cook-eggplant-to-perfection.aspx

Thanks

 

[Saint Peter]

I need some cooking help.

How does one a) remove the seeds from and
b) remove the bitter taste
from eggplant?

[salt]

Toss out the eggplant and use tofu.


That is what Emeril would do.


[/more salt]

 

[cjh]

I need some cooking help.

How does one a) remove the seeds from and
b) remove the bitter taste
from eggplant?

leetler--younger--eggplants tend not to be as bitter, too.

 

[tortoise]

Flirt beat me to it. I've never attempted to extricate the seeds, but salting definitely helps to drain the bitter liquid. Depending upon the finished dish, a bit of honey added at the end can also help counteract any residual bitterness.

For most eggplant dishes, I actually prefer the taste and texture of either Japanese or Chinese eggplant. They are much firmer-fleshed than their Italian counterparts, and they hold up especially well to grilling. I do like using good Italian eggplant for my baba ghanouj, but I puree that completely, so texture is not an issue.

 

[foodsnob]

Oh, yes. Alton is a mean-spirited, spiteful, arrogant bastard. Venom runs through the mans veins.

*blinks*

The mean-spirited and spiteful parts, which he actually is, I approve of. Shows there's a little line cook to him. It's the arrogant thing that bugs.

Can ya tell I've had it up to *here* with the pud?

 

[fallenupright]

[salt]

Toss out the eggplant and use tofu.


That is what Emeril would do.


[/more salt]

Thanks. I definately didn't put enough salt. The eggplant was very bitter. I ended up eating around it. My curry was good though.

leetler--younger--eggplants tend not to be as bitter, too.

Sadly, the store didn't have a good selection. I grabbed the only one that hadn't gone kinda mushy.

Flirt beat me to it. I've never attempted to extricate the seeds, but salting definitely helps to drain the bitter liquid. Depending upon the finished dish, a bit of honey added at the end can also help counteract any residual bitterness.

For most eggplant dishes, I actually prefer the taste and texture of either Japanese or Chinese eggplant. They are much firmer-fleshed than their Italian counterparts, and they hold up especially well to grilling. I do like using good Italian eggplant for my baba ghanouj, but I puree that completely, so texture is not an issue.

I'm not brave enough to try baba ghanouj out yet... I like eating it, but I'll stick with buying it until I feel a little more comfortable with eggplant.

When I move in a month, I'll look for different varieties of eggplant. The grocery store me doesn't have a lot of options for different veggies in general. Well, the cheap grocery store anyways. If I want to spend an extra $20 per trip, I get a better selection. But starving student - I can't afford that, really.

That said, my eggplant lasagna was really good.... but in the curry it was much too bitter and I ended up throwing much of the eggplant out and just eating the curry and rice. What I did eat of that eggplant I kinda just put in my mouth and swallowed. I figured even if it didn't taste great, its still good for me. Heh/

 

[foodsnob]

What I did eat of that eggplant I kinda just put in my mouth and swallowed. I figured even if it didn't taste great, its still good for me. Heh/

Actually, eggplant is all filler. Really has very little nutritional properties, good or bad. But, you paid for it, so you might as well eat it.

 

[tortoise]

The mean-spirited and spiteful parts, which he actually is, I approve of. Shows there's a little line cook to him. It's the arrogant thing that bugs.

Can ya tell I've had it up to *here* with the pud?

Sure. I like him, you don't. No worries.

 

[foodsnob]

Sure. I like him, you don't. No worries.

None at all.

Hope you've been well.

And cheers.

 

[tortoise]

I've been almost obscenely well, thank you. And likewise.

 

[thør]

I threw together a veggie soup for dinner tonight.......Earlier today, I boiled the chicken carcass left over from Thursday's dinner for about 4-5 hours with some garlic and sea salt....... the chicken and it's bones gave their all......I sweated out some chopped leeks, a fennel bulb, and some chopped celery and then, dumped the strained fresh chicken stock into the pot......brought it to a boil and added chopped carrots and diced (large pieces) red potatoes......oh, there was thyme, sage, and a bit of cilantro pitched into the soup, too.

a nice yummy dinner.......mine with pepper added, hers without.....

 

[foodsnob]

I've been almost obscenely well, thank you. And likewise.

Fucker.

I've been stuck in the neighborhood of "pretty decent" and "fairly well".

I do seem to have conquered my aversion to bechamel, though. So that's something.

 

[tortoise]

I threw together a veggie soup for dinner tonight.......Earlier today, I boiled the chicken carcass left over from Thursday's dinner for about 4-5 hours with some garlic and sea salt....... the chicken and it's bones gave their all......I sweated out some chopped leeks, a fennel bulb, and some chopped celery and then, dumped the strained fresh chicken stock into the pot......brought it to a boil and added chopped carrots and diced (large pieces) red potatoes......oh, there was thyme, sage, and a bit of cilantro pitched into the soup, too.

a nice yummy dinner.......mine with pepper added, hers without.....

Delicious.

My name is tortoise, and I'm a fennel addict. It's true. I dream about the stuff.

Fucker.

I've been stuck in the neighborhood of "pretty decent" and "fairly well".

I do seem to have conquered my aversion to bechamel, though. So that's something.

Facing your fears. Nice. To me, a bechamel is almost always a means to an end, not an end in itself. If I leave it in bechamel state, I'll usually at least add some red pepper flakes. Oh, and fresh nutmeg, almost without fail.

 

[thør]

[salt]

Toss out the eggplant and use tofu.


That is what Emeril would do.


[/more salt]

Emril sucks....

 

[thør]

Delicious.

My name is tortoise, and I'm a fennel addict. It's true. I dream about the stuff.

Just a nice light soup.......

i love to grow fennel in the garden and eat the seeds and branches, raw......

 

[tortoise]

Just a nice light soup.......

i love to grow fennel in the garden and eat the seeds and branches, raw......

It also grows wild around here, mostly near lakes and streams. I'll be hiking along, and the smell will hit me, out of the blue. I mostly leave the bulb unmolested, but I have been known to harvest a wild bulb now and then. Delicious.

 

[thør]

It also grows wild around here, mostly near lakes and streams. I'll be hiking along, and the smell will hit me, out of the blue. I mostly leave the bulb unmolested, but I have been known to harvest a wild bulb now and then. Delicious.

if you dip the seed pods into hot sugar water.........you make candy...

 

[Saint Peter]

Emril sucks....

He makes good use of the salt pig.

 

[tortoise]

if you dip the seed pods into hot sugar water.........you make candy...

Yes! I have these at my favorite India restaurant.