http://www.dailykitten.com/chat/ Daily Kitten Chat Forum User Favorites: AntipodeanMoonshadowNZ en Mon, 22 Mar 2010 08:11:44 +0000 http://www.dailykitten.com/chat/topic/25125/page/2#post-512691 Mon, 15 Mar 2010 03:54:42 +0000 Moonshadow_NZ 512691@http://www.dailykitten.com/chat/ <p>LOL at you two.<br /> I'll call them brinjal, sounds mysterious. </p> http://www.dailykitten.com/chat/topic/25125/page/2#post-512683 Mon, 15 Mar 2010 03:42:57 +0000 AZDEBRA 5/27 & crew 512683@http://www.dailykitten.com/chat/ <p>Rah Rah (those are my pom poms) you liked the eggplant! </p> http://www.dailykitten.com/chat/topic/25125/page/2#post-512682 Mon, 15 Mar 2010 03:41:21 +0000 jcat 512682@http://www.dailykitten.com/chat/ <p>Yay, MS liked the eggplant! (Tho' aubergine really is a much prettier name...) </p> http://www.dailykitten.com/chat/topic/25125/page/2#post-512679 Mon, 15 Mar 2010 03:39:01 +0000 Moonshadow_NZ 512679@http://www.dailykitten.com/chat/ <p>Oh, just remembered to report back. I have made ratatouille with my egg plant and we thoroughly enjoyed it. I have even bought more egg plants.</p> <p>Found this tonight,<br /> <a href="http://www.stuff.co.nz/life-style/food-wine/recipes/3424828/Excellent-eggplant" rel="nofollow">http://www.stuff.co.nz/life-style/food-wine/recipes/3424828/Excellent-eggplant</a> </p> http://www.dailykitten.com/chat/topic/24259#post-505197 Thu, 18 Feb 2010 10:55:15 +0000 2bpurring 505197@http://www.dailykitten.com/chat/ <p>I'm so hungry now that I may have to open this cup of soup in my drawer...it won't be the same though! </p> http://www.dailykitten.com/chat/topic/24259#post-505173 Thu, 18 Feb 2010 10:00:28 +0000 Dee 505173@http://www.dailykitten.com/chat/ <p>The Many Faces of Minestrone (a bowl of minestrone sounds SO good today!)<br /> <a href="http://blog.wholefoodsmarket.com/2010/02/the-many-faces-of-minestrone/" rel="nofollow">http://blog.wholefoodsmarket.com/2010/02/the-many-faces-of-minestrone/</a> </p> http://www.dailykitten.com/chat/topic/25125/page/2#post-503572 Sat, 13 Feb 2010 17:53:58 +0000 Moonshadow_NZ 503572@http://www.dailykitten.com/chat/ <p>DOH ! ! Just sat down at the puter and took a long drink thus raising my eyes to the calendar above and behind the puter. What do I see but a recipe for roast chicken breast with ratatouille. DOH!<br /> Slaps forehead with palm of hand.<br /> Might be a bit too hot to try this tonight unfortunately. It's really oppressive now and we're all wilting fast. </p> http://www.dailykitten.com/chat/topic/25125/page/2#post-502870 Thu, 11 Feb 2010 19:29:53 +0000 SoxsMom 502870@http://www.dailykitten.com/chat/ <p>Eggplant is a favorite and always will be for me. I still like the little ones. Hubby said something about eggplant parm, so apparently he is in the mood for it too! </p> http://www.dailykitten.com/chat/topic/25125/page/2#post-502846 Thu, 11 Feb 2010 18:28:26 +0000 Lily 502846@http://www.dailykitten.com/chat/ <p>In all honesty, my hatred of the <em>purple monstrosity from the black lagoon </em> stems from childhood trauma. My mother tried her hand at some dish and botched it badly. This was in the days of "you will sit here, until you finish it" which led to some real battles of will. My father, in this instance, was hoist on his own petard because he hated it too and refused to eat it, thus undermining his authority to insist we finish our dinner <em>or else </em>. That led to a royal fight between him and my poor, culinarily challenged, mother. Yikes!</p> <p>Around the same time he brought home some fresh ground sausage that had been destined for spaghetti sauce that evening. And we all loved spaghetti. However, when my 7 year old sister asked what was in the package, he opened it up, showed it to us and declared, "it's bear meat". The chorus of dismayed "yucks" must have been heard in the next county and nothing he could say would persuade us to eat it. That led to another fight with mom which she, I am happy to say, won. Thus equilibrium was restored to the universe. </p> http://www.dailykitten.com/chat/topic/25125#post-502776 Thu, 11 Feb 2010 16:51:13 +0000 Moonshadow_NZ 502776@http://www.dailykitten.com/chat/ <p>PJ, if you cook in Sprite or a similar drink then you don't need too much more sugar. </p> http://www.dailykitten.com/chat/topic/25125#post-502764 Thu, 11 Feb 2010 16:28:40 +0000 paulajeanne 502764@http://www.dailykitten.com/chat/ <p>And I adore rhubarb! Cooking it as MS described except maybe a bit more splenda, it makes a great shortcake topping. Don't forget the mandatory whipped cream. I'll have to try it with the pineapple. </p> http://www.dailykitten.com/chat/topic/25125#post-502762 Thu, 11 Feb 2010 16:25:39 +0000 paulajeanne 502762@http://www.dailykitten.com/chat/ <p>Umm..I'm with Lily on this one, tho I do think they are very pretty! Saw a really beautiful display once with white, pink, and purple ones all piled up at a farmers' market. I was tempted but resisted. Instead went to the display next to it of green, yellow, orange, and red peppers and bought those. Julienned, and sauted in olive oil with some garlic and oregano, I forgot about the eggplant! </p> http://www.dailykitten.com/chat/topic/25125#post-502756 Thu, 11 Feb 2010 16:21:02 +0000 Moonshadow_NZ 502756@http://www.dailykitten.com/chat/ <p>Jcat, I love rhubarb, just chop off below the leaf line and hey presto you're away laughing, I'll de-string the stalks and chop into chunks then cover with water and just about bring to the boil, drain then add a small amount of water and sugar to taste or lemonade(Sprite)and Splenda and cook til all broken into mush. Eat hot or cold. I have been known to add 1 tsp of gelatine to make it set a bit or even nicer a small can of crushed pineapple. Mmmmmmmmmm sweet &amp; sour.<br /> Yesterday I saw eyes peering at me from below the rhubarb leaves, Shadz was sitting in the shads under the large umbrellas of rhubarb and looking very smug too. My rhubarb is about hip height. Great crop this year again. </p> http://www.dailykitten.com/chat/topic/25125#post-502754 Thu, 11 Feb 2010 16:08:59 +0000 jcat 502754@http://www.dailykitten.com/chat/ <p>Baba ganoush! I KNEW there was a famous Mediterranean dippy thing that I couldn't remember the name of. Yum!</p> <p>Also moussaka -- another eggplant celebrity!</p> <p>MS, ooh, yes, aubergine and tomatoes and courgettes and peppers and onion -- classic Mediterranean mix!</p> <p>ROFLMAO @ Lily and Jeankit! But aubergines are so beautiful, in that gorgeous purple colour, Lily, don't you even like to look at them? Jeankit, I am still a rhubarb virgin, happy to eat it, still too scared to prepare it (hey, how safe can it be when the leaves are poisonous?) </p> <p>WWM, yes, I saw it on the telly the other day, someone said he thought everyone's mouth itched when they ate -- hmm, was it chilli or something else? -- then his doctor told him it meant he was allergic. He just thought that was the kick you were meant to get... </p> http://www.dailykitten.com/chat/topic/25125#post-502661 Thu, 11 Feb 2010 13:35:41 +0000 Moonshadow_NZ 502661@http://www.dailykitten.com/chat/ <p>Great ideas, thanks everyone. I hope to try one this weekend.<br /> WWM, itchy mouth would point to an allergic reaction, beware of the swelling throat next stage.<br /> Sheba's Mom, I loved blackening my peppers under the grill, I can imagine they would go with EP really well. </p> http://www.dailykitten.com/chat/topic/25125#post-502656 Thu, 11 Feb 2010 13:17:12 +0000 Sheba's Mom in Phx, AZ 502656@http://www.dailykitten.com/chat/ <p>The best way to make it low-fat is to grill it--I usually add peppers and red onions. You peel it, slice it about 1/4 inch thick, then put it in a container with a small amount of olive oil on the bottom. I sprinkle with a grill seasoning for veggies ( I found it at Sprout's) and brush the tops with the oil as I add more veggies. Then I grill it on the gas grill. You can do it in a 400 degree oven too but it takes longer and I like how the grill does the peppers better. </p> http://www.dailykitten.com/chat/topic/25125#post-502652 Thu, 11 Feb 2010 13:05:45 +0000 KYKAT 12 23 502652@http://www.dailykitten.com/chat/ <p>WWM sounds like you might be slightly allergic to it. Baba Ganouj is awesome on some pita bread. </p> http://www.dailykitten.com/chat/topic/25125#post-502588 Thu, 11 Feb 2010 11:08:05 +0000 jeankit 502588@http://www.dailykitten.com/chat/ <p>MMMMM I LOVE BABA GANOUJ...no, my mouth doesn't itch unless there is a piece of cat hair stuck in something!!! </p> http://www.dailykitten.com/chat/topic/25125#post-502584 Thu, 11 Feb 2010 11:01:16 +0000 WillowandWindismom 502584@http://www.dailykitten.com/chat/ <p>Mr. WWM's mother does the strangest thing with eggplant. She fries it and serves it with grape jelly. ??????? I guess the jelly is supposed to take away the bitterness.</p> <p>Now this is an odd question, but does eggplant make anyone else's mouth itch? Or is it just me? </p> http://www.dailykitten.com/chat/topic/25125#post-502561 Thu, 11 Feb 2010 10:07:35 +0000 KYKAT 12 23 502561@http://www.dailykitten.com/chat/ <p>SM, salting firms up the texture of big eggplant. Big eggplant is great for Baba Ganouj spread. </p> http://www.dailykitten.com/chat/topic/25125#post-502559 Thu, 11 Feb 2010 10:01:36 +0000 KYKAT 12 23 502559@http://www.dailykitten.com/chat/ <p>Eggplant Bruschetta - My own creation.</p> <p>Peel the eggplant and slice in 1/2 inch thickness.</p> <p>Dredge in salt and put on a rack over a baking sheet or over the sink to draw out the juices. This will firm up the texture of the eggplant and draw out any bitterness. </p> <p>While it is waiting. De-seed and finely dice some tomatoes and marinate in balsamic vinagrette.</p> <p>After 30 mins. Rinse well and pat dry</p> <p>Brush with olive oil and place under the broiler until starting to turn golden brown. It only takes a few minutes. Tunr and broil for another minute or two. Pull out and top each slice with a spoonful of the marinated tomatoes, and top with parmasean cheese. Put under the broiler again to get the cheese hot.</p> <p>Enjoy. This is a very lowfat healthy recipe that lends itself to many variations. You can top with tomatoes, basil leaves and mozzarella. Pretty much any crustini topping will be good on this. You can use flavor infused oils, other cheeses, proscuitto. When I make this I sometimes have it as an entree with a salad on the side. Sometimes it is an appetizer. </p> http://www.dailykitten.com/chat/topic/25125#post-502555 Thu, 11 Feb 2010 09:47:10 +0000 jeankit 502555@http://www.dailykitten.com/chat/ <p>hahaha Lily...Never heard that version before but did hear: Lips that touch liquor shall never touch mine...which is absolutely false in my life! </p> http://www.dailykitten.com/chat/topic/25125#post-502552 Thu, 11 Feb 2010 09:43:24 +0000 Lily 502552@http://www.dailykitten.com/chat/ <p>Ha! That would be a fun thread. I loathe fish so much that I once waxed poetical about it:</p> <p>Lips that touched brine<br /> Shall never pass through mine!</p> <p>In general, I rather like everything except that <em>purple thing </em> and fish. </p> http://www.dailykitten.com/chat/topic/25125#post-502546 Thu, 11 Feb 2010 09:36:53 +0000 jeankit 502546@http://www.dailykitten.com/chat/ <p>Um, ok then...got your point! Hey are there any other foods not tempt your palat? We could start a thread of its own!(Mine is raw fish &amp; steak tar tar/raw beef!) </p> http://www.dailykitten.com/chat/topic/25125#post-502545 Thu, 11 Feb 2010 09:34:33 +0000 Lily 502545@http://www.dailykitten.com/chat/ <p>No one asked and not to rain on anyone's parade but... I hate eggplant. I hate it. I hate it with the white hot hatred of a thousand suns. There are no words in all human languages combined that can adequately describe how I feel about that purple vegetable monstrosity. I would rather lie on a bed of red ants than so much as look at one single solitary eggplant, cooked or uncooked.</p> <p>If anyone is unsure of my feelings, I can try to express myself more clearly in a follow-up message. But now, I must go pet a cat and try to forget that I was reminded of ... <em>you know what.</em> </p> http://www.dailykitten.com/chat/topic/25125#post-502530 Thu, 11 Feb 2010 08:34:38 +0000 jeankit 502530@http://www.dailykitten.com/chat/ <p>I enjoy eggplant lightly battered and fried served with fresh squeezed lemon and parmesean cheese! Eggplant virgins...hahaha </p> http://www.dailykitten.com/chat/topic/25125#post-502485 Thu, 11 Feb 2010 03:11:52 +0000 jcat 502485@http://www.dailykitten.com/chat/ <p>Hope you got my emails as well, MS :) </p> http://www.dailykitten.com/chat/topic/25125#post-502481 Thu, 11 Feb 2010 02:16:09 +0000 Moonshadow_NZ 502481@http://www.dailykitten.com/chat/ <p>Thanks Jcat &amp; Dee. Making this page a favourite so I can check back when needed. </p> http://www.dailykitten.com/chat/topic/25125#post-502480 Thu, 11 Feb 2010 02:09:59 +0000 Dee 502480@http://www.dailykitten.com/chat/ <p>I don't know why I did not think to check for eggplant recipes at one of my favorite cooking sites...there are delicious-looking recipes here...<br /> <a href="http://smittenkitchen.com/category/vegetable/eggplant/" rel="nofollow">http://smittenkitchen.com/category/vegetable/eggplant/</a> </p> http://www.dailykitten.com/chat/topic/25125#post-502479 Thu, 11 Feb 2010 01:04:31 +0000 jcat 502479@http://www.dailykitten.com/chat/ <p>About two cm thick, MS. Hopefully it's not VERY seedy in the middle, but if it is, and the skin feels tough, you might want to peel it and take the seedier middle bits out as an introductory step to becoming an aubergine-lover. But yes, normally you eat it, seedy middle, skin and all.</p> <p>You top and tail the aubergine -- cut off the top where the green cap ends. You don't eat that or the aubergine beneath it.</p> <p>Remember it soaks up humungous amounts of liquid, which makes it very flavoursome in a stew but hell to fry if you put in too much oil. (The salt, as well as to draw out bitterness, is also to draw out liquid so it won't take up too much moisture or so I read today.)</p> <p>Good luck! </p>