I bought an eggplant at the farm stand yesterday. Same time I bought a
head of cauliflower.

I can't decide whether or not to cube the eggplant and stir-fry it with
herbs and spices to serve as a side dish...

or go old school. Slice, dip in egg wash then coat in seasoned flour.
(Some folks would use breadcrumbs or cornmeal for this.) Let the coated
slices set on waxed paper. Then pan fry in hot neutral oil until crispy
and golden brown outside and very tender inside. My mother would have
used the flour coating.

Or I could always make Eggplant Parm. I have all the ingredients for
that, too.

Decisions, decisions.

Jill

On Sun, 19 May 2019 14:09:22 -0400, jmcquown >
wrote:

>I bought an eggplant at the farm stand yesterday. Same time I bought a
>head of cauliflower.
>
>I can't decide whether or not to cube the eggplant and stir-fry it with
>herbs and spices to serve as a side dish...
>
>or go old school. Slice, dip in egg wash then coat in seasoned flour.
>(Some folks would use breadcrumbs or cornmeal for this.) Let the coated
>slices set on waxed paper. Then pan fry in hot neutral oil until crispy
>and golden brown outside and very tender inside. My mother would have
>used the flour coating.
>
>Or I could always make Eggplant Parm. I have all the ingredients for
>that, too.
>
>Decisions, decisions.
>
>Jill

old school, please. That just made my mouth water. Where's the touch
of garlic?
Janet US

On 5/19/2019 2:18 PM, U.S. Janet B. wrote:
> On Sun, 19 May 2019 14:09:22 -0400, jmcquown >
> wrote:
>
>> I bought an eggplant at the farm stand yesterday. Same time I bought a
>> head of cauliflower.
>>
>> I can't decide whether or not to cube the eggplant and stir-fry it with
>> herbs and spices to serve as a side dish...
>>
>> or go old school. Slice, dip in egg wash then coat in seasoned flour.
>> (Some folks would use breadcrumbs or cornmeal for this.) Let the coated
>> slices set on waxed paper. Then pan fry in hot neutral oil until crispy
>> and golden brown outside and very tender inside. My mother would have
>> used the flour coating.
>>
>> Or I could always make Eggplant Parm. I have all the ingredients for
>> that, too.
>>
>> Decisions, decisions.
>>
>> Jill
>
> old school, please. That just made my mouth water. Where's the touch
> of garlic?
> Janet US
>
There could be garlic powder in the seasoned flour, for sure!

Jill

On 5/19/2019 2:18 PM, U.S. Janet B. wrote:
> On Sun, 19 May 2019 14:09:22 -0400, jmcquown >
> wrote:
>
>> I bought an eggplant at the farm stand yesterday. Same time I bought a
>> head of cauliflower.
>>
>> I can't decide whether or not to cube the eggplant and stir-fry it with
>> herbs and spices to serve as a side dish...
>>
>> or go old school. Slice, dip in egg wash then coat in seasoned flour.
>> (Some folks would use breadcrumbs or cornmeal for this.) Let the coated
>> slices set on waxed paper. Then pan fry in hot neutral oil until crispy
>> and golden brown outside and very tender inside. My mother would have
>> used the flour coating.
>>
>> Or I could always make Eggplant Parm. I have all the ingredients for
>> that, too.
>>
>> Decisions, decisions.
>>
>> Jill
>
> old school, please. That just made my mouth water. Where's the touch
> of garlic?
> Janet US
>
Which old school? <wink> Seasoned flour, breadcrumbs or cornmeal? You
could add garlic to any of those.

I think I prefer the old school right now, too, and it will be seasoned
flour rather than the more course coating. Sure, I'll add some garlic
powder.

I made eggplant parm last year. It was wonderful but I'm not sure I'm
ready for it again.

Jill

On 2019-05-19 12:09 p.m., jmcquown wrote:
> I bought an eggplant at the farm stand yesterday.Â* Same time I bought a
> head of cauliflower.
>
> I can't decide whether or not to cube the eggplant and stir-fry it with
> herbs and spices to serve as a side dish...
>
> or go old school.Â* Slice, dip in egg wash then coat in seasoned flour.
> (Some folks would use breadcrumbs or cornmeal for this.) Let the coated
> slices set on waxed paper.Â* Then pan fry in hot neutral oil until crispy
> and golden brown outside and very tender inside.Â* My mother would have
> used the flour coating.
>
> Or I could always make Eggplant Parm.Â* I have all the ingredients for
> that, too.
>
> Decisions, decisions.
>
> Jill
A memorable meal I had some 30 years ago and which I have failed to
replicate involved eggplant. Cubes of it, cubes of chicken breast,
grapefruit segments and ginger under a puff pastry lid.
It was absolutely delicious!

In article >, writes:
>
>I bought an eggplant at the farm stand yesterday. Same time I bought a
>head of cauliflower.
>
>I can't decide whether or not to cube the eggplant and stir-fry it with
>herbs and spices to serve as a side dish...

I would roast the eggplant until it's charred on the outside and creamy soft on
the inside, then toss with herbs, spices and vegetables in a stirfry. But
cubing it will only make the end result watery, especially if you're crowding
the pan with other foods.

>or go old school. Slice, dip in egg wash then coat in seasoned flour.
>(Some folks would use breadcrumbs or cornmeal for this.) Let the coated
>slices set on waxed paper. Then pan fry in hot neutral oil until crispy
>and golden brown outside and very tender inside. My mother would have
>used the flour coating.

Either way is fine by me.

>Or I could always make Eggplant Parm. I have all the ingredients for
>that, too.

I especially adore eggplant parm with smoked mozzarella. My Calabrese
grandmother added hard boiled eggs and salami or prosciuto, serving the
permegiana with white rice--of all things.

On Sunday, May 19, 2019 at 3:05:52 PM UTC-10, Orlando Enrique Fiol wrote:
> In article >, writes:
> >
> >I bought an eggplant at the farm stand yesterday. Same time I bought a
> >head of cauliflower.
> >
> >I can't decide whether or not to cube the eggplant and stir-fry it with
> >herbs and spices to serve as a side dish...
>
> I would roast the eggplant until it's charred on the outside and creamy soft on
> the inside, then toss with herbs, spices and vegetables in a stirfry. But
> cubing it will only make the end result watery, especially if you're crowding
> the pan with other foods.
>
> >or go old school. Slice, dip in egg wash then coat in seasoned flour.
> >(Some folks would use breadcrumbs or cornmeal for this.) Let the coated
> >slices set on waxed paper. Then pan fry in hot neutral oil until crispy
> >and golden brown outside and very tender inside. My mother would have
> >used the flour coating.
>
> Either way is fine by me.
>
> >Or I could always make Eggplant Parm. I have all the ingredients for
> >that, too.
>
> I especially adore eggplant parm with smoked mozzarella. My Calabrese
> grandmother added hard boiled eggs and salami or prosciuto, serving the
> permegiana with white rice--of all things.

I'll have to try those things. I really like the Korean way of preparing eggplant. It is steamed and then dressed with a mix of garlic, soy sauce, fish sauce, sesame oil and Korean chili pepper powder. Mostly I use Japanese eggplant but will pick up those giant eggplants and fry them up.

https://www.amazon.com/photos/shared...UX0achRjHgJRD7

> j_mcquown writes:
>>
>>I bought an eggplant at the farm stand yesterday. Same time I bought a
>>head of cauliflower.
>>
>>I can't decide whether or not to cube the eggplant and stir-fry it with
>>herbs and spices to serve as a side dish...

Nothing better with eggplant than caponata.

https://www.allrecipes.com/recipe/24...ilian-version/

On Sun, 19 May 2019 23:32:31 -0700, kaye > wrote:

>jmcquown > wrote:
>> I bought an eggplant at the farm stand yesterday. Same time I bought a
>> head of cauliflower.
>>
>> I can't decide whether or not to cube the eggplant and stir-fry it with
>> herbs and spices to serve as a side dish...

Unless you use quarts of oil eggplant will stick when stirfrying...
eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
brush lightly with oil, season, and grill. At the same time grill
slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
gigantic I'll grill thick rounds, or slice lengthwise. Grilled
veggies of all kinds are excellent; bell peppers & tomatoes are
perfect grilled. We grow ichabon/Korean eggplant, those long narrow
ones, they are very prolific. We slice them in half lengthwise and
grill them too.

>> or go old school. Slice, dip in egg wash then coat in seasoned flour.
>> (Some folks would use breadcrumbs or cornmeal for this.) Let the coated
>> slices set on waxed paper. Then pan fry in hot neutral oil until crispy
>> and golden brown outside and very tender inside. My mother would have
>> used the flour coating.
>>
>> Or I could always make Eggplant Parm. I have all the ingredients for
>> that, too.
>>
>> Decisions, decisions.
>>
>> Jill
>>
>
>I slice it, steam it. Then top with marinara sauce and freshly grated
>Parmesan. We love it that way it works with zucchini too.

On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
>
> Unless you use quarts of oil eggplant will stick when stirfrying...
> eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> brush lightly with oil, season, and grill. At the same time grill
> slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> veggies of all kinds are excellent; bell peppers & tomatoes are
> perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> ones, they are very prolific. We slice them in half lengthwise and
> grill them too.
>

I love garlic eggplant with pork. It's a fast dish to make and there's no sticking if you know what you're doing. Evidently, in the past, I've made riced cauliflower. I don't remember how I did it. Must have been a bland experience.

https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ

On Sunday, May 19, 2019 at 1:09:30 PM UTC-5, jmcquown wrote:
> I bought an eggplant at the farm stand yesterday. Same time I bought a
> head of cauliflower.
>
> I can't decide whether or not to cube the eggplant and stir-fry it with
> herbs and spices to serve as a side dish...
>
> or go old school. Slice, dip in egg wash then coat in seasoned flour.
> (Some folks would use breadcrumbs or cornmeal for this.) Let the coated
> slices set on waxed paper. Then pan fry in hot neutral oil until crispy
> and golden brown outside and very tender inside. My mother would have
> used the flour coating.
>
> Or I could always make Eggplant Parm. I have all the ingredients for
> that, too.
>
> Decisions, decisions.
>
> Jill

My Mommy used to make Fried Eggplant! YUM! My Father and I called them Tasty Little Dudes! :-)

I've made it too, egg wash, crushed crackers breading, salt/pepper, fried in oil in a flat pan! SOAKS oil too! YUM-O! (Rachel Rayism!) :-)

John Kuthe...

On Mon, 20 May 2019 12:20:57 -0700 (PDT), John Kuthe
> wrote:

>On Sunday, May 19, 2019 at 1:09:30 PM UTC-5, jmcquown wrote:
>> I bought an eggplant at the farm stand yesterday. Same time I bought a
>> head of cauliflower.
>>
>> I can't decide whether or not to cube the eggplant and stir-fry it with
>> herbs and spices to serve as a side dish...
>>
>> or go old school. Slice, dip in egg wash then coat in seasoned flour.
>> (Some folks would use breadcrumbs or cornmeal for this.) Let the coated
>> slices set on waxed paper. Then pan fry in hot neutral oil until crispy
>> and golden brown outside and very tender inside. My mother would have
>> used the flour coating.
>>
>> Or I could always make Eggplant Parm. I have all the ingredients for
>> that, too.
>>
>> Decisions, decisions.
>>
>> Jill
>
>My Mommy used to make Fried Eggplant! YUM! My Father and I called them Tasty Little Dudes! :-)
>
>I've made it too, egg wash, crushed crackers breading, salt/pepper, fried in oil in a flat pan! SOAKS oil too! YUM-O! (Rachel Rayism!) :-)
>
>John Kuthe...

Yes eggplant is thirsty, Rachel Ray uses eggplant tampons.

On Monday, May 20, 2019 at 9:21:01 AM UTC-10, John Kuthe wrote:
> On Sunday, May 19, 2019 at 1:09:30 PM UTC-5, jmcquown wrote:
> > I bought an eggplant at the farm stand yesterday. Same time I bought a
> > head of cauliflower.
> >
> > I can't decide whether or not to cube the eggplant and stir-fry it with
> > herbs and spices to serve as a side dish...
> >
> > or go old school. Slice, dip in egg wash then coat in seasoned flour.
> > (Some folks would use breadcrumbs or cornmeal for this.) Let the coated
> > slices set on waxed paper. Then pan fry in hot neutral oil until crispy
> > and golden brown outside and very tender inside. My mother would have
> > used the flour coating.
> >
> > Or I could always make Eggplant Parm. I have all the ingredients for
> > that, too.
> >
> > Decisions, decisions.
> >
> > Jill
>
> My Mommy used to make Fried Eggplant! YUM! My Father and I called them Tasty Little Dudes! :-)
>
> I've made it too, egg wash, crushed crackers breading, salt/pepper, fried in oil in a flat pan! SOAKS oil too! YUM-O! (Rachel Rayism!) :-)
>
> John Kuthe...

That sounds pretty good. I'll have to try that. They'll be tasty but they're not gonna be little dudes. They going be some big buggas.

"dsi1" wrote in message
...

On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
>
> Unless you use quarts of oil eggplant will stick when stirfrying...
> eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> brush lightly with oil, season, and grill. At the same time grill
> slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> veggies of all kinds are excellent; bell peppers & tomatoes are
> perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> ones, they are very prolific. We slice them in half lengthwise and
> grill them too.
>

I love garlic eggplant with pork. It's a fast dish to make and there's no
sticking if you know what you're doing. Evidently, in the past, I've made
riced cauliflower. I don't remember how I did it. Must have been a bland
experience.

https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ

===

Looks good but we don't like egg plant/aubergine I do make riced
cauliflower though ... just saying .P

On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
> >
> > Unless you use quarts of oil eggplant will stick when stirfrying...
> > eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> > brush lightly with oil, season, and grill. At the same time grill
> > slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> > veggies of all kinds are excellent; bell peppers & tomatoes are
> > perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> > ones, they are very prolific. We slice them in half lengthwise and
> > grill them too.
> >
>
> I love garlic eggplant with pork. It's a fast dish to make and there's no
> sticking if you know what you're doing. Evidently, in the past, I've made
> riced cauliflower. I don't remember how I did it. Must have been a bland
> experience.
>
> https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
>
> ===
>
> Looks good but we don't like egg plant/aubergine I do make riced
> cauliflower though ... just saying .P

"Just saying?" What are you... turning into a yank?

I can understand your feelings about aubergine. It can take a while to get used to the weird texture and nondescript taste. In my case, it took 40 years. Riced cauliflower is okay. I don't like preparing the stuff because it gets messy and I like to be in control of what I'm cooking at all times.

"dsi1" wrote in message
...

On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
> >
> > Unless you use quarts of oil eggplant will stick when stirfrying...
> > eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> > brush lightly with oil, season, and grill. At the same time grill
> > slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> > veggies of all kinds are excellent; bell peppers & tomatoes are
> > perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> > ones, they are very prolific. We slice them in half lengthwise and
> > grill them too.
> >
>
> I love garlic eggplant with pork. It's a fast dish to make and there's no
> sticking if you know what you're doing. Evidently, in the past, I've made
> riced cauliflower. I don't remember how I did it. Must have been a bland
> experience.
>
> https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
>
> ===
>
> Looks good but we don't like egg plant/aubergine I do make riced
> cauliflower though ... just saying .P

"Just saying?" What are you... turning into a yank?

I suppose after all the years I have been here ... just sayin' <g>

I can understand your feelings about aubergine. It can take a while to get
used to the weird texture and nondescript taste. In my case, it took 40
years. Riced cauliflower is okay. I don't like preparing the stuff because
it gets messy and I like to be in control of what I'm cooking at all times.


Yes, it can be messy but I do several caulis at one time and keep the
bags in the freezer. It makes life a wee bit easier)

On Monday, May 20, 2019 at 5:03:07 PM UTC-4, dsi1 wrote:
> On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
> > >
> > > Unless you use quarts of oil eggplant will stick when stirfrying...
> > > eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> > > brush lightly with oil, season, and grill. At the same time grill
> > > slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> > > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> > > veggies of all kinds are excellent; bell peppers & tomatoes are
> > > perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> > > ones, they are very prolific. We slice them in half lengthwise and
> > > grill them too.
> > >
> >
> > I love garlic eggplant with pork. It's a fast dish to make and there's no
> > sticking if you know what you're doing. Evidently, in the past, I've made
> > riced cauliflower. I don't remember how I did it. Must have been a bland
> > experience.
> >
> > https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
> >
> > ===
> >
> > Looks good but we don't like egg plant/aubergine I do make riced
> > cauliflower though ... just saying .P
>
> "Just saying?" What are you... turning into a yank?
>
> I can understand your feelings about aubergine. It can take a while to get used to the weird texture and nondescript taste. In my case, it took 40 years.

Funny, I don't find its taste nondescript. It tastes incredibly rich
to me, even when not cooked with a ton of oil.

Cindy Hamilton

On Tue, 21 May 2019 03:00:40 -0700 (PDT), Cindy Hamilton
> wrote:

>On Monday, May 20, 2019 at 5:03:07 PM UTC-4, dsi1 wrote:
>> On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
>> > "dsi1" wrote in message
>> > ...
>> >
>> > On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
>> > >
>> > > Unless you use quarts of oil eggplant will stick when stirfrying...
>> > > eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
>> > > brush lightly with oil, season, and grill. At the same time grill
>> > > slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
>> > > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
>> > > veggies of all kinds are excellent; bell peppers & tomatoes are
>> > > perfect grilled. We grow ichabon/Korean eggplant, those long narrow
>> > > ones, they are very prolific. We slice them in half lengthwise and
>> > > grill them too.
>> > >
>> >
>> > I love garlic eggplant with pork. It's a fast dish to make and there's no
>> > sticking if you know what you're doing. Evidently, in the past, I've made
>> > riced cauliflower. I don't remember how I did it. Must have been a bland
>> > experience.
>> >
>> > https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
>> >
>> > ===
>> >
>> > Looks good but we don't like egg plant/aubergine I do make riced
>> > cauliflower though ... just saying .P
>>
>> "Just saying?" What are you... turning into a yank?
>>
>> I can understand your feelings about aubergine. It can take a while to get used to the weird texture and nondescript taste. In my case, it took 40 years.
>
>Funny, I don't find its taste nondescript. It tastes incredibly rich
>to me, even when not cooked with a ton of oil.

Same here. It's one of my favourite vegetables.

"dsi1" wrote in message
...

On Monday, May 20, 2019 at 8:17:49 PM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
> > >
> > > Unless you use quarts of oil eggplant will stick when stirfrying...
> > > eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> > > brush lightly with oil, season, and grill. At the same time grill
> > > slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> > > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> > > veggies of all kinds are excellent; bell peppers & tomatoes are
> > > perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> > > ones, they are very prolific. We slice them in half lengthwise and
> > > grill them too.
> > >
> >
> > I love garlic eggplant with pork. It's a fast dish to make and there's
> > no
> > sticking if you know what you're doing. Evidently, in the past, I've
> > made
> > riced cauliflower. I don't remember how I did it. Must have been a bland
> > experience.
> >
> > https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
> >
> > ===
> >
> > Looks good but we don't like egg plant/aubergine I do make riced
> > cauliflower though ... just saying .P
>
> "Just saying?" What are you... turning into a yank?
>
> I suppose after all the years I have been here ... just sayin'
> <g>
>
> I can understand your feelings about aubergine. It can take a while to get
> used to the weird texture and nondescript taste. In my case, it took 40
> years. Riced cauliflower is okay. I don't like preparing the stuff because
> it gets messy and I like to be in control of what I'm cooking at all
> times.
>
>
> Yes, it can be messy but I do several caulis at one time and keep
> the
> bags in the freezer. It makes life a wee bit easier)

I'll have to work with cauliflower more. I have cooked up the green parts of
cauliflower - they're quite edible. Here's a picture of cauliflower with a
dressing made of mayo and shoyu. Oddly enough, they go well with each other.
That's served with broiled salmon.

https://www.amazon.com/photos/shared...v7knlV04NOdwvn

===

I bet it has more flavour that it looks) Yesterday I had a lot on
and wanted something very fast and easy. I've had a spam and potato recipe
waiting to be made for ages. I had put it off long enough. tbh I didn't
fancy it much but D. loves spam. The potatoes are cooked and sliced, the
spam sliced very thinly. They are then layered

It then had a white sauce to cover and sprinkled with buttered breadcrumbs.

As I made it I thought hmmm it is going to be very .. Bland! So I mixed
the white sauce with teriyaki sauce! Even *I* liked it LOL

On Tuesday, May 21, 2019 at 1:23:54 AM UTC-10, Bruce wrote:
> On Tue, 21 May 2019 04:20:45 -0700 (PDT), dsi1
> > wrote:
>
> >On Tuesday, May 21, 2019 at 1:13:50 AM UTC-10, Bruce wrote:
> >> On Tue, 21 May 2019 04:05:48 -0700 (PDT), dsi1
> >> > wrote:
> >>
> >> >On Tuesday, May 21, 2019 at 12:19:15 AM UTC-10, Bruce wrote:
> >> >> On Tue, 21 May 2019 03:00:40 -0700 (PDT), Cindy Hamilton
> >> >> > wrote:
> >> >>
> >> >> >On Monday, May 20, 2019 at 5:03:07 PM UTC-4, dsi1 wrote:
> >> >> >> On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
> >> >> >> > "dsi1" wrote in message
> >> >> >> > ...
> >> >> >> >
> >> >> >> > On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
> >> >> >> > >
> >> >> >> > > Unless you use quarts of oil eggplant will stick when stirfrying...
> >> >> >> > > eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> >> >> >> > > brush lightly with oil, season, and grill. At the same time grill
> >> >> >> > > slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> >> >> >> > > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> >> >> >> > > veggies of all kinds are excellent; bell peppers & tomatoes are
> >> >> >> > > perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> >> >> >> > > ones, they are very prolific. We slice them in half lengthwise and
> >> >> >> > > grill them too.
> >> >> >> > >
> >> >> >> >
> >> >> >> > I love garlic eggplant with pork. It's a fast dish to make and there's no
> >> >> >> > sticking if you know what you're doing. Evidently, in the past, I've made
> >> >> >> > riced cauliflower. I don't remember how I did it. Must have been a bland
> >> >> >> > experience.
> >> >> >> >
> >> >> >> > https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
> >> >> >> >
> >> >> >> > ===
> >> >> >> >
> >> >> >> > Looks good but we don't like egg plant/aubergine I do make riced
> >> >> >> > cauliflower though ... just saying .P
> >> >> >>
> >> >> >> "Just saying?" What are you... turning into a yank?
> >> >> >>
> >> >> >> I can understand your feelings about aubergine. It can take a while to get used to the weird texture and nondescript taste. In my case, it took 40 years.
> >> >> >
> >> >> >Funny, I don't find its taste nondescript. It tastes incredibly rich
> >> >> >to me, even when not cooked with a ton of oil.
> >> >>
> >> >> Same here. It's one of my favourite vegetables.
> >> >
> >> >I love eggplant. The way I make it, it's gonna be spicy and full of umami. The eggplant itself, however, is nothing to write home about.
> >>
> >> I even love it when it's not made by you. Can you believe that?
> >
> >My guess is that you boil it so that it's even mushier and more nondescript.
>
> What else can I do, being white and all?

Indeed!

On Tuesday, May 21, 2019 at 3:20:03 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, May 20, 2019 at 8:17:49 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
> > > >
> > > > Unless you use quarts of oil eggplant will stick when stirfrying...
> > > > eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> > > > brush lightly with oil, season, and grill. At the same time grill
> > > > slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> > > > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> > > > veggies of all kinds are excellent; bell peppers & tomatoes are
> > > > perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> > > > ones, they are very prolific. We slice them in half lengthwise and
> > > > grill them too.
> > > >
> > >
> > > I love garlic eggplant with pork. It's a fast dish to make and there's
> > > no
> > > sticking if you know what you're doing. Evidently, in the past, I've
> > > made
> > > riced cauliflower. I don't remember how I did it. Must have been a bland
> > > experience.
> > >
> > > https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
> > >
> > > ===
> > >
> > > Looks good but we don't like egg plant/aubergine I do make riced
> > > cauliflower though ... just saying .P
> >
> > "Just saying?" What are you... turning into a yank?
> >
> > I suppose after all the years I have been here ... just sayin'
> > <g>
> >
> > I can understand your feelings about aubergine. It can take a while to get
> > used to the weird texture and nondescript taste. In my case, it took 40
> > years. Riced cauliflower is okay. I don't like preparing the stuff because
> > it gets messy and I like to be in control of what I'm cooking at all
> > times.
> >
> >
> > Yes, it can be messy but I do several caulis at one time and keep
> > the
> > bags in the freezer. It makes life a wee bit easier)
>
> I'll have to work with cauliflower more. I have cooked up the green parts of
> cauliflower - they're quite edible. Here's a picture of cauliflower with a
> dressing made of mayo and shoyu. Oddly enough, they go well with each other.
> That's served with broiled salmon.
>
> https://www.amazon.com/photos/shared...v7knlV04NOdwvn
>
> ===
>
> I bet it has more flavour that it looks) Yesterday I had a lot on
> and wanted something very fast and easy. I've had a spam and potato recipe
> waiting to be made for ages. I had put it off long enough. tbh I didn't
> fancy it much but D. loves spam. The potatoes are cooked and sliced, the
> spam sliced very thinly. They are then layered
>
> It then had a white sauce to cover and sprinkled with buttered breadcrumbs.
>
> As I made it I thought hmmm it is going to be very .. Bland! So I mixed
> the white sauce with teriyaki sauce! Even *I* liked it LOL

I'd eat that. Hold the teriyaki sauce though.

In article >, says...
>
> On 2019-05-19 12:09 p.m., jmcquown wrote:
> > I bought an eggplant at the farm stand yesterday.* Same time I bought a
> > head of cauliflower.
> >
> > I can't decide whether or not to cube the eggplant and stir-fry it with
> > herbs and spices to serve as a side dish...
> >
> > or go old school.* Slice, dip in egg wash then coat in seasoned flour.
> > (Some folks would use breadcrumbs or cornmeal for this.) Let the coated
> > slices set on waxed paper.* Then pan fry in hot neutral oil until crispy
> > and golden brown outside and very tender inside.* My mother would have
> > used the flour coating.
> >
> > Or I could always make Eggplant Parm.* I have all the ingredients for
> > that, too.
> >
> > Decisions, decisions.
> >
> > Jill
> A memorable meal I had some 30 years ago and which I have failed to
> replicate involved eggplant. Cubes of it, cubes of chicken breast,
> grapefruit segments and ginger under a puff pastry lid.
> It was absolutely delicious!
>
WHAT DO YOU CALL AN OLD CHINESE WOMANS PUSSY ?

TUNG CHOW YUK.

Jill

"dsi1" wrote in message
...

On Tuesday, May 21, 2019 at 3:20:03 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Monday, May 20, 2019 at 8:17:49 PM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
> > > >
> > > > Unless you use quarts of oil eggplant will stick when stirfrying...
> > > > eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> > > > brush lightly with oil, season, and grill. At the same time grill
> > > > slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> > > > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> > > > veggies of all kinds are excellent; bell peppers & tomatoes are
> > > > perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> > > > ones, they are very prolific. We slice them in half lengthwise and
> > > > grill them too.
> > > >
> > >
> > > I love garlic eggplant with pork. It's a fast dish to make and there's
> > > no
> > > sticking if you know what you're doing. Evidently, in the past, I've
> > > made
> > > riced cauliflower. I don't remember how I did it. Must have been a
> > > bland
> > > experience.
> > >
> > > https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
> > >
> > > ===
> > >
> > > Looks good but we don't like egg plant/aubergine I do make
> > > riced
> > > cauliflower though ... just saying .P
> >
> > "Just saying?" What are you... turning into a yank?
> >
> > I suppose after all the years I have been here ... just sayin'
> > <g>
> >
> > I can understand your feelings about aubergine. It can take a while to
> > get
> > used to the weird texture and nondescript taste. In my case, it took 40
> > years. Riced cauliflower is okay. I don't like preparing the stuff
> > because
> > it gets messy and I like to be in control of what I'm cooking at all
> > times.
> >
> >
> > Yes, it can be messy but I do several caulis at one time and keep
> > the
> > bags in the freezer. It makes life a wee bit easier)
>
> I'll have to work with cauliflower more. I have cooked up the green parts
> of
> cauliflower - they're quite edible. Here's a picture of cauliflower with a
> dressing made of mayo and shoyu. Oddly enough, they go well with each
> other.
> That's served with broiled salmon.
>
> https://www.amazon.com/photos/shared...v7knlV04NOdwvn
>
> ===
>
> I bet it has more flavour that it looks) Yesterday I had a lot on
> and wanted something very fast and easy. I've had a spam and potato
> recipe
> waiting to be made for ages. I had put it off long enough. tbh I didn't
> fancy it much but D. loves spam. The potatoes are cooked and sliced, the
> spam sliced very thinly. They are then layered
>
> It then had a white sauce to cover and sprinkled with buttered
> breadcrumbs.
>
> As I made it I thought hmmm it is going to be very .. Bland! So I
> mixed
> the white sauce with teriyaki sauce! Even *I* liked it LOL

I'd eat that. Hold the teriyaki sauce though.

==

Really? Well the rest of it goes, finish off in a hot oven for 30
minutes.

On Tuesday, May 21, 2019 at 9:31:26 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, May 21, 2019 at 3:20:03 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, May 20, 2019 at 8:17:49 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
> > > > >
> > > > > Unless you use quarts of oil eggplant will stick when stirfrying...
> > > > > eggplant is a sponge for oil. Easiest is to slice into 1/2" slabs,
> > > > > brush lightly with oil, season, and grill. At the same time grill
> > > > > slabs of zuchinni, sweet onion too. Whenever a zuke hides and grows
> > > > > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> > > > > veggies of all kinds are excellent; bell peppers & tomatoes are
> > > > > perfect grilled. We grow ichabon/Korean eggplant, those long narrow
> > > > > ones, they are very prolific. We slice them in half lengthwise and
> > > > > grill them too.
> > > > >
> > > >
> > > > I love garlic eggplant with pork. It's a fast dish to make and there's
> > > > no
> > > > sticking if you know what you're doing. Evidently, in the past, I've
> > > > made
> > > > riced cauliflower. I don't remember how I did it. Must have been a
> > > > bland
> > > > experience.
> > > >
> > > > https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
> > > >
> > > > ===
> > > >
> > > > Looks good but we don't like egg plant/aubergine I do make
> > > > riced
> > > > cauliflower though ... just saying .P
> > >
> > > "Just saying?" What are you... turning into a yank?
> > >
> > > I suppose after all the years I have been here ... just sayin'
> > > <g>
> > >
> > > I can understand your feelings about aubergine. It can take a while to
> > > get
> > > used to the weird texture and nondescript taste. In my case, it took 40
> > > years. Riced cauliflower is okay. I don't like preparing the stuff
> > > because
> > > it gets messy and I like to be in control of what I'm cooking at all
> > > times.
> > >
> > >
> > > Yes, it can be messy but I do several caulis at one time and keep
> > > the
> > > bags in the freezer. It makes life a wee bit easier)
> >
> > I'll have to work with cauliflower more. I have cooked up the green parts
> > of
> > cauliflower - they're quite edible. Here's a picture of cauliflower with a
> > dressing made of mayo and shoyu. Oddly enough, they go well with each
> > other.
> > That's served with broiled salmon.
> >
> > https://www.amazon.com/photos/shared...v7knlV04NOdwvn
> >
> > ===
> >
> > I bet it has more flavour that it looks) Yesterday I had a lot on
> > and wanted something very fast and easy. I've had a spam and potato
> > recipe
> > waiting to be made for ages. I had put it off long enough. tbh I didn't
> > fancy it much but D. loves spam. The potatoes are cooked and sliced, the
> > spam sliced very thinly. They are then layered
> >
> > It then had a white sauce to cover and sprinkled with buttered
> > breadcrumbs.
> >
> > As I made it I thought hmmm it is going to be very .. Bland! So I
> > mixed
> > the white sauce with teriyaki sauce! Even *I* liked it LOL
>
> I'd eat that. Hold the teriyaki sauce though.
>
> ==
>
> Really? Well the rest of it goes, finish off in a hot oven for 30
> minutes.

The thing about Spam is that its smokey, porky, flavor is a lot like the favorite dish of Hawaii - kalua pig. That's great! My daughter just cut some Spam up into sticks and cooked it in the air fryer - Spam fries! It ain't bad.

https://www.youtube.com/watch?v=9jKGDMZLkdU

"dsi1" wrote in message
...

On Tuesday, May 21, 2019 at 9:31:26 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Tuesday, May 21, 2019 at 3:20:03 AM UTC-10, Ophelia wrote:
> > "dsi1" wrote in message
> > ...
> >
> > On Monday, May 20, 2019 at 8:17:49 PM UTC-10, Ophelia wrote:
> > > "dsi1" wrote in message
> > > ...
> > >
> > > On Monday, May 20, 2019 at 10:39:36 AM UTC-10, Ophelia wrote:
> > > > "dsi1" wrote in message
> > > > ...
> > > >
> > > > On Monday, May 20, 2019 at 3:55:47 AM UTC-10, Sheldon wrote:
> > > > >
> > > > > Unless you use quarts of oil eggplant will stick when
> > > > > stirfrying...
> > > > > eggplant is a sponge for oil. Easiest is to slice into 1/2"
> > > > > slabs,
> > > > > brush lightly with oil, season, and grill. At the same time grill
> > > > > slabs of zuchinni, sweet onion too. Whenever a zuke hides and
> > > > > grows
> > > > > gigantic I'll grill thick rounds, or slice lengthwise. Grilled
> > > > > veggies of all kinds are excellent; bell peppers & tomatoes are
> > > > > perfect grilled. We grow ichabon/Korean eggplant, those long
> > > > > narrow
> > > > > ones, they are very prolific. We slice them in half lengthwise
> > > > > and
> > > > > grill them too.
> > > > >
> > > >
> > > > I love garlic eggplant with pork. It's a fast dish to make and
> > > > there's
> > > > no
> > > > sticking if you know what you're doing. Evidently, in the past, I've
> > > > made
> > > > riced cauliflower. I don't remember how I did it. Must have been a
> > > > bland
> > > > experience.
> > > >
> > > > https://www.amazon.com/photos/shared...JF7I2OV-KokHWQ
> > > >
> > > > ===
> > > >
> > > > Looks good but we don't like egg plant/aubergine I do make
> > > > riced
> > > > cauliflower though ... just saying .P
> > >
> > > "Just saying?" What are you... turning into a yank?
> > >
> > > I suppose after all the years I have been here ... just
> > > sayin'
> > > <g>
> > >
> > > I can understand your feelings about aubergine. It can take a while to
> > > get
> > > used to the weird texture and nondescript taste. In my case, it took
> > > 40
> > > years. Riced cauliflower is okay. I don't like preparing the stuff
> > > because
> > > it gets messy and I like to be in control of what I'm cooking at all
> > > times.
> > >
> > >
> > > Yes, it can be messy but I do several caulis at one time and
> > > keep
> > > the
> > > bags in the freezer. It makes life a wee bit easier)
> >
> > I'll have to work with cauliflower more. I have cooked up the green
> > parts
> > of
> > cauliflower - they're quite edible. Here's a picture of cauliflower with
> > a
> > dressing made of mayo and shoyu. Oddly enough, they go well with each
> > other.
> > That's served with broiled salmon.
> >
> > https://www.amazon.com/photos/shared...v7knlV04NOdwvn
> >
> > ===
> >
> > I bet it has more flavour that it looks) Yesterday I had a lot
> > on
> > and wanted something very fast and easy. I've had a spam and potato
> > recipe
> > waiting to be made for ages. I had put it off long enough. tbh I didn't
> > fancy it much but D. loves spam. The potatoes are cooked and sliced,
> > the
> > spam sliced very thinly. They are then layered
> >
> > It then had a white sauce to cover and sprinkled with buttered
> > breadcrumbs.
> >
> > As I made it I thought hmmm it is going to be very .. Bland! So I
> > mixed
> > the white sauce with teriyaki sauce! Even *I* liked it LOL
>
> I'd eat that. Hold the teriyaki sauce though.
>
> ==
>
> Really? Well the rest of it goes, finish off in a hot oven for 30
> minutes.

The thing about Spam is that its smokey, porky, flavor is a lot like the
favorite dish of Hawaii - kalua pig. That's great! My daughter just cut some
Spam up into sticks and cooked it in the air fryer - Spam fries! It ain't
bad.

=====

I just asked him and he said he would really like to try them, so
thanks He is just like you, he loves spam)

Ophelia wrote:
> He is just like you, he loves spam)

I like it well enough. Normally I use it 2 ways:

1) not cooked, just sliced on a sandwich with mayo and lettuce.
2) potatoes, onions, cubed spam cooked in a hash meal
I like gramma's applesauce* on the side with that.

I usually buy the "25% Less Sodium" version.
*Gramma's applesauce - unsweetened applesauce (or fresh prepared
apples), chunky and sweetened with a bit of brown sugar only.
(no cinnamon)

"Gary" wrote in message ...

Ophelia wrote:
> He is just like you, he loves spam)

I like it well enough. Normally I use it 2 ways:

1) not cooked, just sliced on a sandwich with mayo and lettuce.
2) potatoes, onions, cubed spam cooked in a hash meal
I like gramma's applesauce* on the side with that.

I usually buy the "25% Less Sodium" version.
*Gramma's applesauce - unsweetened applesauce (or fresh prepared
apples), chunky and sweetened with a bit of brown sugar only.
(no cinnamon)

====

Thanks, Gary)) I have saved that. Oh and he doesn't like cinnamon
either)

On 5/19/2019 9:48 PM, wrote:
>> j_mcquown writes:
>>>
>>> I bought an eggplant at the farm stand yesterday. Same time I bought a
>>> head of cauliflower.
>>>
>>> I can't decide whether or not to cube the eggplant and stir-fry it with
>>> herbs and spices to serve as a side dish...
>
> Nothing better with eggplant than caponata.
>
> https://www.allrecipes.com/recipe/24...ilian-version/
>
Looks nice, Sheldon, but I wasn't really looking for something made with
tomatoes. If I was, I'd probably make ratatouille.

Jill

How about just throwing it into the garbage. Purple eggplant is one
of the few foods I actively hate. An absolute Zero on the scale of
1 to 10. And there's only a handful of those (I can't even think of
any others right now).

I'll eat the little Asian eggplants in some dishes and condiments
especially (often fermented with fish/shrimp products). But that
purple shit is for the Devil.

-sw

On 5/23/2019 12:02 AM, Sqwertz wrote:
> How about just throwing it into the garbage. Purple eggplant is one
> of the few foods I actively hate. An absolute Zero on the scale of
> 1 to 10. And there's only a handful of those (I can't even think of
> any others right now).
>
> I'll eat the little Asian eggplants in some dishes and condiments
> especially (often fermented with fish/shrimp products). But that
> purple shit is for the Devil.
>
> -sw
>
I bought it so obviously I don't plan to throw it in the garbage. I
like eggplant. No law saying you have to.

Jill

On Thu, 23 May 2019 11:44:38 -0400, jmcquown wrote:

> On 5/23/2019 12:02 AM, Sqwertz wrote:
>> How about just throwing it into the garbage. Purple eggplant is one
>> of the few foods I actively hate. An absolute Zero on the scale of
>> 1 to 10. And there's only a handful of those (I can't even think of
>> any others right now).
>>
>> I'll eat the little Asian eggplants in some dishes and condiments
>> especially (often fermented with fish/shrimp products). But that
>> purple shit is for the Devil.
>>
> I bought it so obviously I don't plan to throw it in the garbage. I
> like eggplant. No law saying you have to.

I expected that since I don't usually force my tastes upon others
like that. But really, you should just throw it away. If you're
lucky, it should have rotted by now.

-sw