vegetarians...

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amykamala
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Post by amykamala » Wed Feb 13, 2008 7:43 am

eggplants are good. marinated and baked, barbq'd, breaded, even fried . . .one of my fav vegetables.

they are hard to come across in seattle ?? There seem to be plenty out here . . . japanese eggplant . . . mmn
=^_^=

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macroclimate
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Post by macroclimate » Wed Feb 13, 2008 7:58 am

Ah no... you can get them just fine, I'm just referring to cooking methods. It's easy to screw up, at which point you have a sloppy mess rather than eggplant.

There's this Thai joint up here that makes this dish that's like 90% eggplant, it makes me happy.

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amykamala
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Post by amykamala » Wed Feb 13, 2008 8:08 am

oh. duh. again with the tard. :oops:

theres this method that you can do to make eggplant more cookable and less bitter ... i think its something like you cover it in salt, put in a strainer above a bowl, then lay a cloth over it and put something heavy on top like a bunch of books....let sit for hours. squeezes out the juices. i think its standard eggplant stuff. i never do it tho bc who has time for that. also bc juicies are healthies.
=^_^=

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macroclimate
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Post by macroclimate » Wed Feb 13, 2008 8:21 am

Yeah, it'd probably be worth doing some proper research, see how to cook that damned thing. I always get antsy and just throw it together, which works 1 or 2 out of 10 times... :oops:

I'll report back if I find anything shocking :)

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municiple
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Post by municiple » Wed Feb 13, 2008 9:39 pm

Here is my favorite eggplant recipe, another Chinese staple.

Eggplant with Yu-Xiang Sauce

Serves: 4 Servings

Ingredients:
1 -(up to)
2 lg Eggplants -or-
4 -(up to)
8 sm Asian-type eggplants;
-about 1 pound
2 Green onions
2 -(up to)
3 tb Finely chopped fresh ginger
3 -(up to)
5 tb Finely chopped garlic (a
-handful is the right
-attitude here)
1 tb Hot bean sauce; or more

Instructions:
---------------------------------SEASONINGS---------------------------------
2 tb Soy sauce
1 ts Salt
1 ts Sugar
1/2 c water
2 ts Sesame oil
1 tb Cornstarch (cornflour) mixed

------------------------------------WITH------------------------------------
2 tb Water
3/4 c Oil; about

Eggplant with Yu-xiang Sauce (Yu-xiang qie-zi)

This eggplant recipe is one of the best of all Szechwanese dishes. It is
also very inexpensive when eggplant is in season. Somewhat hot, this dish
tastes best when the garlic is literally overpowering. If you don't peel
the eggplant, the color of this dish will be purplish.

To PREPARE:

1. If you like the taste and texture of eggplant skin, just wash them and
slice into little finger size pieces. If not peel them first. [A potato
peeler works well -CB] Salt lightly, then pat dry 5-10 m later.

2. Chop green onion into small pieces. Chop
ginger and garlic as finely as possible.

3. Mix the 4 seasoning components in a small bowl.

To COOK:

1. Heat 0.5 cup of oil in wok until very hot. Add eggplant and then turn
heat down to medium. Cook stirring frequently until the eggplant strips
have become soft and moist looking. Add oil during cooking as necessary.
Remove from wok using slotted spoon and press out excess oil with spoon or
spatula. [Or don't bother -CB] You can do this ahead of time.

2. Heat 3 T of oil in the wok until very hot. Add ginger garlic and hot bean sauce. Cook until red color of hot bean sauce
is absorbed. Add SEASONINGS, stir briefly, then add eggplant strips.

3. Cook until the liquid begins to disappear. Add green onion and sesame
oil. Stir and add cornstarch mixture to thicken. When the sauce has
thickened and begins to adhere to the eggplant strips, remove to a warmed
serving dish and serve hot. [Looks nice with "hairs" of shredded red pepper
on top-CB]

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macroclimate
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Post by macroclimate » Wed Feb 13, 2008 9:41 pm

Dude! Safe!

I'm going to have to try that one... thanks :)

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hera
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Post by hera » Thu Feb 14, 2008 12:05 am

yall nead some meat.

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amykamala
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Post by amykamala » Thu Feb 14, 2008 12:49 am

hera wrote:yall nead some meat.

actually, i get pretty sick if i eat meat. i know this because i tried to start eating poultry a while back and it made me sick.
=^_^=

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macroclimate
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Post by macroclimate » Thu Feb 14, 2008 2:13 am

hera wrote:yall nead some meat.
Liiiike.... hot beef injection? (no homo)

fooishbar
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Post by fooishbar » Thu Feb 14, 2008 6:06 am

hera wrote:yall nead some meat.
lol.

no, wait, the other one. sigh.

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Post by fooishbar » Thu Feb 14, 2008 6:07 am

thesis wrote:all about the roast vegies... heres what to do if you wanna impress someone:
oh man this sounds amazing. cheers!

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frebentos
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Post by frebentos » Fri Feb 15, 2008 11:37 am

I like to slaughter animals and eat them...call me crazy...

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Post by fooishbar » Fri Feb 15, 2008 1:05 pm

frebentos wrote:I like to slaughter animals and eat them...call me crazy...
Image

pk-
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Post by pk- » Fri Feb 15, 2008 2:10 pm

are there any good sources of vegetarian recipes knocking about the intertubes?

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frebentos
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Post by frebentos » Fri Feb 15, 2008 2:22 pm

fooishbar wrote:
frebentos wrote:I like to slaughter animals and eat them...call me crazy...
Image
indeed man....indeed.. :roll:

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ch3
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Post by ch3 » Fri Feb 15, 2008 3:35 pm

I <3 tofu

They have the nicest Thai lunch place in here where they tofu in spicy nut sauce. The owner is so great, that I can't count how many times I got complimentary huge spring rolls.

Here is some quick soup, one of my favourites:

Chop couple of onions, fry slightly in your kettle. Stir in red curry paste. Add some garlic too, if you like. Add half a liter (about 4,5 cups) of boiling water, two veggie cubes, 1/4 liter (1 cup) of rinsed red lentils, a can or two of chopped tomatoes. Wait for the lentils to cook, stirring occasionally (about 20 minutes?) When that's done, add a can of coconut milk. Soup should come up nicely thick, sweet 'n spicy. Enjoy!

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Post by pk- » Fri Feb 15, 2008 4:16 pm

fry slightly in your kettle
what?

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badger
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Post by badger » Fri Feb 15, 2008 4:31 pm

a kettle is a type of large pan. you can cook a whole salmon in a kettle. hence the phrase "kettle of fish"

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ch3
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Post by ch3 » Fri Feb 15, 2008 4:32 pm

Um.. sorry for my english :P

What I meant, is that you fry it in the bottom of the pot you make the soup in. So you can put the water straight onto. And that you fry it a bit, then add curry paste and then fry a little bit more.

edit: had no idea that there's a difference between kettle and pot. Blame my english teacher :oops:

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badger
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Post by badger » Fri Feb 15, 2008 4:50 pm

well you were sort of right. a kettle is/was a pot but nowadays it's almost entirely used to describe one of these but that's just modern useage

Image

sounds like a good recipe :) i don't make nearly enough (or, in fact, any) soup so might give this a go

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