Topic: THAT'S FRENCH, YOU KNOW (Read 18614 times)

Jane · « **Reply #180 on:** July 02, 2011, 05:54:50 PM »

Craig cooks eggplant in the oven all the time & never had one explode until tonight. He blames our oven.

Jane · « **Reply #181 on:** July 02, 2011, 05:58:00 PM »

Quote from: Ginny on July 02, 2011, 05:49:15 PM

Quote from: Jane on July 02, 2011, 05:39:28 PM
Has anyone ever had an eggplant explode in the oven?

No, but I have a recipe for eggplant lasagna that I want to try...
[/quote]

You are safe then since you slice the eggplant first.

Matthew · « **Reply #182 on:** July 02, 2011, 06:30:26 PM »

Oh my goodness!!!! Really, should we dissect all foods that might make us happy?? I think we are all of the age where we know what we are putting in our mouths and how that might effect our bodies. Sometimes I wonder around here

<insert sarcasm, please>

Matthew · « **Reply #183 on:** July 02, 2011, 06:30:34 PM »

KRITZERLAND MAIL!!!

Cillaliz · « **Reply #184 on:** July 02, 2011, 06:33:36 PM »

Quote from: Jane on July 02, 2011, 05:39:28 PM

Has anyone ever had an eggplant explode in the oven?

LOL. no, did you put it in whole?

Cillaliz · « **Reply #185 on:** July 02, 2011, 06:36:21 PM »

Does he usually poke it with a knife or fork first? I would think anything could explode if there wasn't a way for the steam to escape through the rind

Jane · « **Reply #186 on:** July 02, 2011, 06:45:21 PM »

He put it in whole, has been doing so for years. At least none of the red peppers he was also roasting exploded. Yes, they were also whole.

Jane · « **Reply #187 on:** July 02, 2011, 06:45:59 PM »

If we had a gas stove he would have roasted the eggplant on the stove. It tastes much pepper that way.

Cillaliz · « **Reply #188 on:** July 02, 2011, 06:53:27 PM »

Quote from: Jane on July 02, 2011, 06:45:59 PM

If we had a gas stove he would have roasted the eggplant on the stove. It tastes much pepper that way.

Much pepper?

Cillaliz · « **Reply #189 on:** July 02, 2011, 06:54:36 PM »

I usually slice my eggplant, soak in salt water to remove the bitterness, dip in egg and milk mixture, then in italian bread crumbs and fry it in olive oil

Cillaliz · « **Reply #190 on:** July 02, 2011, 06:55:11 PM »

My mom does the same thing but instead of frying puts a drizzle of olive oil on a cookie sheet and bakes it

Jane · « **Reply #191 on:** July 02, 2011, 06:57:02 PM »

Bryan should be landing in L.A. soon. With close to a two hour layover he will have time to give us a call. Chances are, with Craig here to collect Bryan from the airport, Keith & I will be asleep before they return home.

Jane · « **Reply #192 on:** July 02, 2011, 06:57:30 PM »

Quote from: Cillaliz on July 02, 2011, 06:53:27 PM

Quote from: Jane on July 02, 2011, 06:45:59 PM
If we had a gas stove he would have roasted the eggplant on the stove. It tastes much pepper that way.

Much pepper?

better-lol

Jane · « **Reply #193 on:** July 02, 2011, 06:59:13 PM »

Quote from: Cillaliz on July 02, 2011, 06:54:36 PM

I usually slice my eggplant, soak in salt water to remove the bitterness, dip in egg and milk mixture, then in italian bread crumbs and fry it in olive oil

He needed the eggplant roasted to make a delicious Romanian dish called zazusca.

Jane · « **Reply #194 on:** July 02, 2011, 07:02:50 PM »

Currently cooking in the pot is a mixture of finely chopped roasted eggplant, roasted red pepper, onions, garlic, oil, salt & tomato paste. Once cooked & cooled it will be spread on bread.

Cillaliz · « **Reply #195 on:** July 02, 2011, 07:04:57 PM »

Sounds good!

JoseSPiano · « **Reply #196 on:** July 02, 2011, 07:05:54 PM »

Good Evening!

Well... Since I somehow managed to stay up until 1:00am last night watching shows on The Disney Channel with my niece, Alexandra, I'm hoping to get to bed around 11:00. I hope.

Jane · « **Reply #197 on:** July 02, 2011, 07:12:30 PM »

Quote from: Cillaliz on July 02, 2011, 07:04:57 PM

Sounds good!

It is though not as good as when he can use a gas stove or oven for roasting. He is making it for Monday when it will be even better.

Jane · « **Reply #198 on:** July 02, 2011, 07:13:18 PM »

DR Jose wasn't that a bit late for your niece?

Ginny · « **Reply #199 on:** July 02, 2011, 07:20:22 PM »

Lots of fireworks in our neighborhood this evening.

Jane · « **Reply #200 on:** July 02, 2011, 07:26:02 PM »

Fireworks are tomorrow night. We shouldn't hear them here which I suspect is a good thing for Yogi.

Ginny · « **Reply #201 on:** July 02, 2011, 07:26:32 PM »

Early wake-up call tomorrow - 'night!

Jane · « **Reply #202 on:** July 02, 2011, 07:27:14 PM »

We are going to watch something.
'night

JoseSPiano · « **Reply #203 on:** July 02, 2011, 07:27:23 PM »

bk - According to The Daily Grill Nutritional Information you consulted, the Grill Chop Salad has:

786 Calories

Of those 786 calories, 663(!) of them come from FAT. -That's 74 grams of TOTAL FAT - with 23 grams of Saturated Fat (a.k.a. the Bad Fat).

-Bleu Cheese Dressing averages about 80 calories per tablespoon.

-One ounce of Bleu Cheese comes in around 100.

Something tells me that the salad probably had more than just 2 tablespoons of bleu cheese dressing and definitely more than 1 ounce of bleu cheese. *A slice of American Cheese contains 100 calories.

FYI: The average 3 ounce slice of bacon contains 50 calories.

Additionally, the Grill Chop Salad has 1556 milligrams of sodium. That's 150% of the RDA.

Laura · « **Reply #204 on:** July 02, 2011, 07:27:56 PM »

Fireworks are legal to buy but illegal to use here. Strange.

Laura · « **Reply #205 on:** July 02, 2011, 07:28:26 PM »

I have a few wee eggplants in my garden. Should I eat them while they are small?

JoseSPiano · « **Reply #206 on:** July 02, 2011, 07:29:39 PM »

Next time, just stick to the Mixed Green Salad: 101 Calories (without any dressing), and 1 gram of fat.

*Get the dressing on the side, and just dip your fork in the dressing cup before you take a forkful of salad. You'll be surprised at how much dressing you really use/need that way.

JoseSPiano · « **Reply #207 on:** July 02, 2011, 07:31:05 PM »

Quote from: Jane on July 02, 2011, 07:13:18 PM

DR Jose wasn't that a bit late for your niece?

She tends to stay up late on the weekends. In fact, my nieces and nephew all tend to be night owls - even when they were toddlers.

JoseSPiano · « **Reply #208 on:** July 02, 2011, 07:32:07 PM »

Quote from: Jane on July 02, 2011, 07:02:50 PM

Currently cooking in the pot is a mixture of finely chopped roasted eggplant, roasted red pepper, onions, garlic, oil, salt & tomato paste. Once cooked & cooled it will be spread on bread.

Will that be more of a caponata? or a ratatouille?

*If you like them, add capers.

JoseSPiano · « **Reply #209 on:** July 02, 2011, 07:33:23 PM »

Quote from: Laura on July 02, 2011, 07:28:26 PM

I have a few wee eggplants in my garden. Should I eat them while they are small?

Do you know what type of eggplant they are? Some kinds are truly meant to be eaten when mature. However, baby eggplants are perfect for pickling if you like pickles.

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Author Topic: THAT'S FRENCH, YOU KNOW (Read 18614 times)

Cillaliz

Cillaliz

Cillaliz

Cillaliz

Cillaliz

Cillaliz