On Dec 1, 5:42*pm, "cshenk" > wrote:
> "Food Snob®" wrote
>
> "cshenk" wrote:
> >> It works for us. I agree that a jar of heinz meat gravy is a good thing
> >> to
> >> have handy in the pantry.
> > Like keeping sawdust on hand in case you run out of flour for baking
> > bread.
>
> Grin, most of us know how to improvise although that's not one I'd try.
>
> Seriously, you've not posted any recipes as far as I know, so you are just
> starting to look like a pretender. *

Who cooks with recipes?

> People will like you fine if you actually post something relevant
> instead of 'foodsnob' type things.

Instead of, sure. In addition to, maybe some would, but OK. This is
something I made last week for my wife and she's been pestering me to
write down the "recipe."

I sliced some eggplant about 1/2-2/3" thick and set it on a layer of
paper towel with a clean cotton towel underneath to soak up some of
the juices, then I lightly salted it with popcorn salt. I chopped
some fresh basil from the garden. I put a bunch of EVOO in a large
skillet over medium heat and put in the eggplant. It soon soaked up
all the oil, so before I flipped it I added a bunch more, the I
flipped it, dusted it lightly with garlic powder (I was out of
garlic), then put a bunch of the basil and diced tomato on top of each
piece, reduced the heat a bit, and covered the pan. After cooking it
on that side I flipped it again, adding still more oil, so now the
tomato/basil was on the bottom, reduced the heat even further and let
cook for another two minutes or so. Then I flipped them onto a plate,
making sure I got the basil nice and on top of each one, gave each a
good twist of the peppermill and a light sprinkle of Parmesan.

The amount of oil those things soaked up was amazing.

--Bryan