On Sunday, January 21, 2024 at 9:13:08 AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to
take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago I saw >Tyler Florence prepare this dish and it looked great.
On Sunday, January 21, 2024 at 9:13:08 AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to
take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago I saw Tyler Florence prepare this dish and it looked great.
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08 AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to
take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago I saw Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing I have
never cooked or even tasted is Eggplant Parmesan. I would like to give
it a try but it would have to be a decent venue so it would be likely yo
be a good example of it.
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08 AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to
take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago I saw >> Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing I have
never cooked or even tasted is Eggplant Parmesan. I would like to give
it a try but it would have to be a decent venue so it would be likely yo
be a good example of it.
In article <DvgrN.76191$TSTa.59774@fx47.iad>,
adavid.smith@sympatico.ca says...
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08Â AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to >>>> take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago I saw >>> Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing I have
never cooked or even tasted is Eggplant Parmesan. I would like to give
it a try but it would have to be a decent venue so it would be likely yo
be a good example of it.
Try it at home, aubergine/eggplant recipes are very
straightforward and a big favourite here.
I have never bothered with salting the raw slices.
Janet UK
On Sunday, January 21, 2024 at 9:13:08 AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to
take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago I saw Tyler Florence prepare this dish and it looked great.
On 1/21/2024 3:51 PM, itsjoannotjoann@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08 AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to
take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago I saw >> Tyler Florence prepare this dish and it looked great.
It was very tasty!
Jill
On 1/22/2024 7:41 AM, Janet wrote:
In article <DvgrN.76191$TSTa.59774@fx47.iad>,
adavid.smith@sympatico.ca says...
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08Â AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to >>>>> take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago
I saw
Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing I have
never cooked or even tasted is Eggplant Parmesan. I would like to give
it a try but it would have to be a decent venue so it would be likely yo >>> be a good example of it.
   Try it at home, aubergine/eggplant recipes are very
straightforward and a big favourite here.
  I have never bothered with salting the raw slices.
   Janet UK
My mother always said to salt the raw slices of eggplant to draw out the moisture. Probably an old wives tale. The salted slices were rinsed
and patted dry before cooking. I do like eggplant!
On 1/21/2024 5:02 PM, Dave Smith wrote:
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:Eggplant Parmesan is good but you have to find an eggplant that isn't
So, how did it turn out?? It sounds really good and many years ago I saw >>> Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing I have
never cooked or even tasted is Eggplant Parmesan. I would like to give
it a try but it would have to be a decent venue so it would be likely yo
be a good example of it.
loaded down with seeds in the center.
On 1/22/2024 7:41 AM, Janet wrote:
In article <DvgrN.76191$TSTa.59774@fx47.iad>,
adavid.smith@sympatico.ca says...
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08Â AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to >>>>> take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago I saw >>>> Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing I have
never cooked or even tasted is Eggplant Parmesan. I would like to give
it a try but it would have to be a decent venue so it would be likely yo >>> be a good example of it.
Try it at home, aubergine/eggplant recipes are very
straightforward and a big favourite here.
I have never bothered with salting the raw slices.
Janet UK
My mother always said to salt the raw slices of eggplant to draw out the >moisture. Probably an old wives tale.
On 2024-01-22 7:10 p.m., jmcquown wrote:
On 1/22/2024 7:41 AM, Janet wrote:
In article <DvgrN.76191$TSTa.59774@fx47.iad>,
adavid.smith@sympatico.ca says...
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08Â AM UTC-6, jmcquown wrote:
*Snip*
I prepared this for dinner last night with an eye towards leftovers to >>>>>> take for lunch. Served it with lightly steamed fresh broccoli.
Chicken Parmesan
Jill
So, how did it turn out?? It sounds really good and many years ago >>>>> I saw
Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing I have >>>> never cooked or even tasted is Eggplant Parmesan. I would like to give >>>> it a try but it would have to be a decent venue so it would be likely yo >>>> be a good example of it.
   Try it at home, aubergine/eggplant recipes are very
straightforward and a big favourite here.
  I have never bothered with salting the raw slices.
   Janet UK
My mother always said to salt the raw slices of eggplant to draw out the
moisture. Probably an old wives tale. The salted slices were rinsed
and patted dry before cooking. I do like eggplant!
I have no expertise with eggplant and only started eating it a couple
years ago. I don't know if it is an old wives' tale about the salt. I
thought it was to remove bitterness, but I can see it as a way to remove >excess water. I have done that with cucumber and it works.
I am reluctant to try cooking eggplant Parmesan because, having never
eaten it, I don't know what to expect or what to look for.
I am not all that experienced in cooking the stuff. I have used it in ratatrouille
and it worked out well but I also tried to make baba ganoush and it was
a majore fail.
On Monday, January 22, 2024 at 2:18:45 PM UTC-10, Dave Smith wrote:I fry it, I put the skin side down in the hot oil and try to blister/blacken the skin.
I have no expertise with eggplant and only started eating it a couple
years ago. I don't know if it is an old wives' tale about the salt. I
thought it was to remove bitterness, but I can see it as a way to remove
excess water. I have done that with cucumber and it works.
I am reluctant to try cooking eggplant Parmesan because, having never
eaten it, I don't know what to expect or what to look for. I am not all
that experienced in cooking the stuff. I have used it in ratatrouille
and it worked out well but I also tried to make baba ganoush and it was
a majore fail.
Spicy eggplant is one of our favorite dishes. I've made it a lot. I have salted the eggplant but that was to keep the eggplant from turning brown. The Hawaiians use Japanese eggplant on this rock. The eggplant can then be fried, steamed, or boiled. When
We also like spicy bitter melon. I've talked to several Chinese cooks to ask their advice on cooking it. They like to use salt water to temper the bitterness. These days, I don't bother with any of that. I love the bitterness.
I've never made eggplant Parmesan. If I was to fry up slices of eggplant, I'd just serve it crispy with a little sauce.
https://photos.app.goo.gl/XSvymQ9ucEiidfHp9
On Mon, 22 Jan 2024 19:08:00 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/21/2024 5:02 PM, Dave Smith wrote:
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:Eggplant Parmesan is good but you have to find an eggplant that isn't
So, how did it turn out?? It sounds really good and many years ago I saw >>>> Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing I have
never cooked or even tasted is Eggplant Parmesan. I would like to give
it a try but it would have to be a decent venue so it would be likely yo >>> be a good example of it.
loaded down with seeds in the center.
For the smokers and vapers (cshenk?) among y'all: If you eat 265 lbs
of eggplant, you get as much nicotine as from one cigarette.
On 1/22/2024 8:33 PM, Bruce wrote:
On Mon, 22 Jan 2024 19:08:00 -0500, jmcquown <j_mcquown@comcast.net>
wrote:
On 1/21/2024 5:02 PM, Dave Smith wrote:
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:Eggplant Parmesan is good but you have to find an eggplant that isn't
So, how did it turn out?? It sounds really good and many years ago I saw
Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing I have >>> never cooked or even tasted is Eggplant Parmesan. I would like to give >>> it a try but it would have to be a decent venue so it would be likely yo >>> be a good example of it.
loaded down with seeds in the center.
For the smokers and vapers (cshenk?) among y'all: If you eat 265 lbs
of eggplant, you get as much nicotine as from one cigarette.
That is why I gave up both smoking and eggplant back inthe 70s. I'm
healthier for it.
Spicy eggplant is one of our favorite dishes. I've made it a lot. I
have salted the eggplant but that was to keep the eggplant from turning brown. The Hawaiians use Japanese eggplant on this rock. The eggplant
can then be fried, steamed, or boiled. When I fry it, I put the skin
side down in the hot oil and try to blister/blacken the skin.We also
like spicy bitter melon. I've talked to several Chinese cooks to ask
their advice on cooking it. They like to use salt water to temper the bitterness. These days, I don't bother with any of that. I love the bitterness.I've never made eggplant Parmesan. If I was to fry up slices
of eggplant, I'd just serve it crispy with a little sauce. https://photos.app.goo.gl/XSvymQ9ucEiidfHp9
On Monday, January 22, 2024 at 2:18:45 PM UTC-10, Dave Smith wrote:
On 2024-01-22 7:10 p.m., jmcquown wrote:
On 1/22/2024 7:41 AM, Janet wrote:wrote: >>>>>
In article <DvgrN.76191$TSTa....@fx47.iad>,
adavid...@sympatico.ca says...
On 2024-01-21 3:51 p.m., itsjoan...@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08 AM UTC-6, jmcquown
leftovers to >>>>> take for lunch. Served it with lightly steamedI prepared this for dinner last night with an eye towards
fresh broccoli. >>>>>
years ago >>>> I sawChicken ParmesanSnip
Jill
So, how did it turn out?? It sounds really good and many
thing I have >>> never cooked or even tasted is Eggplant Parmesan.Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One
I would like to give >>> it a try but it would have to be a decent
venue so it would be likely yo >>> be a good example of it.
Try it at home, aubergine/eggplant recipes are very
straightforward and a big favourite here.
I have never bothered with salting the raw slices.
Janet UK
My mother always said to salt the raw slices of eggplant to draw
out the moisture. Probably an old wives tale. The salted slices
were rinsed and patted dry before cooking. I do like eggplant!
I have no expertise with eggplant and only started eating it a
couple years ago. I don't know if it is an old wives' tale about
the salt. I thought it was to remove bitterness, but I can see it
as a way to remove excess water. I have done that with cucumber and
it works.
I am reluctant to try cooking eggplant Parmesan because, having
never eaten it, I don't know what to expect or what to look for. I
am not all that experienced in cooking the stuff. I have used it in ratatrouille and it worked out well but I also tried to make baba
ganoush and it was a majore fail.
Spicy eggplant is one of our favorite dishes. I've made it a lot. I
have salted the eggplant but that was to keep the eggplant from
turning brown. The Hawaiians use Japanese eggplant on this rock. The
eggplant can then be fried, steamed, or boiled. When I fry it, I put
the skin side down in the hot oil and try to blister/blacken the
skin. We also like spicy bitter melon. I've talked to several
Chinese cooks to ask their advice on cooking it. They like to use
salt water to temper the bitterness. These days, I don't bother with
any of that. I love the bitterness. I've never made eggplant
Parmesan. If I was to fry up slices of eggplant, I'd just serve it
crispy with a little sauce.
https://photos.app.goo.gl/XSvymQ9ucEiidfHp9
On 2024-01-23 01:33:20 +0000, dsi1 said:
Spicy eggplant is one of our favorite dishes. I've made it a lot. I
have salted the eggplant but that was to keep the eggplant from
turning brown. The Hawaiians use Japanese eggplant on this rock.
The eggplant can then be fried, steamed, or boiled. When I fry it,
I put the skin side down in the hot oil and try to blister/blacken
the skin.We also like spicy bitter melon. I've talked to several
Chinese cooks to ask their advice on cooking it. They like to use
salt water to temper the bitterness. These days, I don't bother
with any of that. I love the bitterness.I've never made eggplant
Parmesan. If I was to fry up slices of eggplant, I'd just serve it
crispy with a little sauce.
https://photos.app.goo.gl/XSvymQ9ucEiidfHp9
Looks great! Japanese eggplants are awesome ... so much nicer than
the giant seedy Globe variety. Another win!
dsi1 wrote:
On Monday, January 22, 2024 at 2:18:45 PM UTC-10, Dave Smith wrote:
On 2024-01-22 7:10 p.m., jmcquown wrote:
On 1/22/2024 7:41 AM, Janet wrote:wrote: >>>>>
In article <DvgrN.76191$TSTa....@fx47.iad>,
adavid...@sympatico.ca says...
On 2024-01-21 3:51 p.m., itsjoan...@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08 AM UTC-6, jmcquown
leftovers to >>>>> take for lunch. Served it with lightly steamedI prepared this for dinner last night with an eye towards
fresh broccoli. >>>>>
years ago >>>> I sawChicken ParmesanSnip
Jill
So, how did it turn out?? It sounds really good and many
thing I have >>> never cooked or even tasted is Eggplant Parmesan.Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One
I would like to give >>> it a try but it would have to be a decent
venue so it would be likely yo >>> be a good example of it.
I have no expertise with eggplant and only started eating it a
Try it at home, aubergine/eggplant recipes are very
straightforward and a big favourite here.
I have never bothered with salting the raw slices.
Janet UK
My mother always said to salt the raw slices of eggplant to draw
out the moisture. Probably an old wives tale. The salted slices
were rinsed and patted dry before cooking. I do like eggplant!
couple years ago. I don't know if it is an old wives' tale about
the salt. I thought it was to remove bitterness, but I can see it
as a way to remove excess water. I have done that with cucumber and
it works.
I am reluctant to try cooking eggplant Parmesan because, having
never eaten it, I don't know what to expect or what to look for. I
am not all that experienced in cooking the stuff. I have used it in
ratatrouille and it worked out well but I also tried to make baba
ganoush and it was a majore fail.
Spicy eggplant is one of our favorite dishes. I've made it a lot. I
have salted the eggplant but that was to keep the eggplant from
turning brown. The Hawaiians use Japanese eggplant on this rock. The
eggplant can then be fried, steamed, or boiled. When I fry it, I put
the skin side down in the hot oil and try to blister/blacken the
skin. We also like spicy bitter melon. I've talked to several
Chinese cooks to ask their advice on cooking it. They like to use
salt water to temper the bitterness. These days, I don't bother with
any of that. I love the bitterness. I've never made eggplant
Parmesan. If I was to fry up slices of eggplant, I'd just serve it
crispy with a little sauce.
https://photos.app.goo.gl/XSvymQ9ucEiidfHp9
I figured you'd be using the japanese eggplants. Me too. Just easier
to handle and no need to deseed.
On 2024-01-23, Bruce <Bruce@invalid.invalid> wrote:
Who deseeds eggplant? Do those people also deseed tomatoes?
In fact, some people remove the seeds from tomatoes:
https://www.masterclass.com/articles/what-is-tomato-concasse-tomato-concasse-recipe
Who deseeds eggplant? Do those people also deseed tomatoes?
On 1/22/2024 7:41 AM, Janet wrote:
In article <DvgrN.76191$TSTa.59774@fx47.iad>,
adavid.smith@sympatico.ca says...
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08Â AM UTC-6, jmcquown wrote:
I prepared this for dinner last night with an eye towards
leftovers to take for lunch. Served it with lightly steamed
fresh broccoli.
Chicken Parmesan
Jill
*Snip*
So, how did it turn out?? It sounds really good and many years
ago I saw Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing
I have never cooked or even tasted is Eggplant Parmesan. I would
like to give it a try but it would have to be a decent venue so
it would be likely yo be a good example of it.
Try it at home, aubergine/eggplant recipes are very
straightforward and a big favourite here.
I have never bothered with salting the raw slices.
Janet UK
My mother always said to salt the raw slices of eggplant to draw out
the moisture. Probably an old wives tale. The salted slices were
rinsed and patted dry before cooking. I do like eggplant!
Jill
On 2024-01-23, Bruce <Bruce@invalid.invalid> wrote:
Who deseeds eggplant? Do those people also deseed tomatoes?
In fact, some people remove the seeds from tomatoes:
https://www.masterclass.com/articles/what-is-tomato-concasse-tomato-concasse-recipe
On 1/22/2024 8:33 PM, Bruce wrote:(much snippage)
For the smokers and vapers (cshenk?) among y'all: If you eat 265 lbs
of eggplant, you get as much nicotine as from one cigarette.
That is why I gave up both smoking and eggplant back in the 70s. I'm healthier for it.
jmcquown wrote:
On 1/22/2024 7:41 AM, Janet wrote:
In article <DvgrN.76191$TSTa.59774@fx47.iad>,
adavid.smith@sympatico.ca says...
On 2024-01-21 3:51 p.m., itsjoannotjoann@webtv.net wrote:
On Sunday, January 21, 2024 at 9:13:08 AM UTC-6, jmcquown wrote:
I prepared this for dinner last night with an eye towards
leftovers to take for lunch. Served it with lightly steamed
fresh broccoli.
Chicken Parmesan
Jill
*Snip*
So, how did it turn out?? It sounds really good and many years
ago I saw Tyler Florence prepare this dish and it looked great.
I have made Chicken Parmesan and it turned out nicely. One thing
I have never cooked or even tasted is Eggplant Parmesan. I would
like to give it a try but it would have to be a decent venue so
it would be likely yo be a good example of it.
Try it at home, aubergine/eggplant recipes are very
straightforward and a big favourite here.
I have never bothered with salting the raw slices.
Janet UK
My mother always said to salt the raw slices of eggplant to draw out
the moisture. Probably an old wives tale. The salted slices were
rinsed and patted dry before cooking. I do like eggplant!
Jill
It does a bit but it also reduces bitterness. The older cultivars were
more bitter than current ones of the big European/North American types.
Skin also tougher so the western type gets peeled (no need to peel or
seed the Japanese ones).
In article <Ca6dna1
_LZG0oS34nZ2dnZfqnPGdnZ2d@giganews.com>, cshenk@virginia-
beach.net says...
jmcquown wrote:
My mother always said to salt the raw slices of eggplant to draw out
the moisture. Probably an old wives tale. The salted slices were
rinsed and patted dry before cooking. I do like eggplant!
Jill
It does a bit but it also reduces bitterness. The older cultivars were
more bitter than current ones of the big European/North American types.
Skin also tougher so the western type gets peeled (no need to peel or
seed the Japanese ones).
The aubergines available in Europe must be different
from yours. They don't have problem seeds, don't have
tough skins, don't taste bitter . Perhaps that's why they
dont need peeling, salting and de-seeding.
On Wednesday, January 24, 2024 at 6:30:56 AM UTC-5, Janet wrote:
In article <Ca6dna1
_LZG0oS34nZ2d...@giganews.com>, cshenk@virginia-
beach.net says...
It does a bit but it also reduces bitterness. The older cultivars were
more bitter than current ones of the big European/North American types.
Skin also tougher so the western type gets peeled (no need to peel or
seed the Japanese ones).
The aubergines
Here in the states, I've never heard of that term.
On 2024-01-24, Bruce <Bruce@invalid.invalid> wrote:
On Wed, 24 Jan 2024 05:53:45 -0800 (PST), bruce bowser >><bruce2bowser@gmail.com> wrote:
On Wednesday, January 24, 2024 at 6:30:56 AM UTC-5, Janet wrote:
In article <Ca6dna1
_LZG0oS34nZ2d...@giganews.com>, cshenk@virginia-
beach.net says...
It does a bit but it also reduces bitterness. The older cultivars were >>>> > more bitter than current ones of the big European/North American types. >>>> > Skin also tougher so the western type gets peeled (no need to peel or >>>> > seed the Japanese ones).
The aubergines
Here in the states, I've never heard of that term.
Aubergine = eggplant, courgette = zucchini. You speak Eyetalian, I
speak French.
Here in the states, I've heard of both of those terms. As well
as swede for rutabaga, coriander for cilantro, and a bunch more.
I doubt the Italians are calling _Solanum melongena_ "eggplant".
Ah, here it is: _melanzana_.
On Wed, 24 Jan 2024 05:53:45 -0800 (PST), bruce bowser
<bruce2bowser@gmail.com> wrote:
On Wednesday, January 24, 2024 at 6:30:56 AM UTC-5, Janet wrote:
In article <Ca6dna1
_LZG0oS34nZ2d...@giganews.com>, cshenk@virginia-
beach.net says...
It does a bit but it also reduces bitterness. The older cultivars were >>> > more bitter than current ones of the big European/North American types. >>> > Skin also tougher so the western type gets peeled (no need to peel or
seed the Japanese ones).
The aubergines
Here in the states, I've never heard of that term.
Aubergine = eggplant, courgette = zucchini. You speak Eyetalian, I
speak French.
On 2024-01-24, Bruce <Bruce@invalid.invalid> wrote:
On Wed, 24 Jan 2024 05:53:45 -0800 (PST), bruce bowser
<bruce2bowser@gmail.com> wrote:
On Wednesday, January 24, 2024 at 6:30:56 AM UTC-5, Janet wrote:
In article <Ca6dna1
_LZG0oS34nZ2d...@giganews.com>, cshenk@virginia-
beach.net says...
It does a bit but it also reduces bitterness. The older cultivars were >>>>> more bitter than current ones of the big European/North American types. >>>>> Skin also tougher so the western type gets peeled (no need to peel or >>>>> seed the Japanese ones).
The aubergines
Here in the states, I've never heard of that term.
Aubergine = eggplant, courgette = zucchini. You speak Eyetalian, I
speak French.
Here in the states, I've heard of both of those terms. As well
as swede for rutabaga, coriander for cilantro, and a bunch more.
I doubt the Italians are calling _Solanum melongena_ "eggplant".
Ah, here it is: _melanzana_.
On 2024-01-22 7:10 p.m., jmcquown wrote:
My mother always said to salt the raw slices of eggplant to draw out
the moisture. Probably an old wives tale. The salted slices were
rinsed and patted dry before cooking. I do like eggplant!
I have no expertise with eggplant and only started eating it a couple
years ago. I don't know if it is an old wives' tale about the salt. I
thought it was to remove bitterness, but I can see it as a way to remove excess water. I have done that with cucumber and it works.
I am reluctant to try cooking eggplant Parmesan because, having never
eaten it, I don't know what to expect or what to look for.
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| Calls today: | 1 |
| Files: | 12,216 |
| Messages: | 5,336,693 |