Watcha cookin'?

[Skistack]

Anyone got a killer eggplant recipe?
We've been struggling to really get the damn thing to shine on recent cooks. Always turns out bitter, complete mush or excessively smokey.
I've got two rows in the garden now, I'd like to figure it out before I have 75 of them

Slice,then soak in brine for a half hour before cooking. The salt draws out the bitterness and extra moisture.

We either grill it - olive oil, lemon, S&P; or use it as a noodle replacement in lasagna.

[hatchgreenchile]

Slice,then soak in brine for a half hour before cooking. The salt draws out the bitterness and extra moisture.

We either grill it - olive oil, lemon, S&P; or use it as a noodle replacement in lasagna.

Yeah, I've been salting it for an hour, then rinsing. Will try a full brine soak.
I've been tossing in olive oil and baking, but seems like the addition of oil makes it dense.

[~mikey b]

I don't see the point of the toast, but damn fine lamb.

More eggplant ideas (do a word search):

http://theitaliandishblog.com/recipe-index/

What do you have against toast?


And...

Is that file cabinet smoker yours? I like it.

[Cruiser]

I don't see the point of the toast, but damn fine lamb.

The toast is for sopping up the drippins. I mean, you can't just go picking up your plate and licking those drippins up, can ya?

[MakersTeleMark]

When you suck the pop, there are no drippings. Just spitting out larger fat pieces that have no moisture.

That's how I do it.

[Pegleg]

Took a crack at baking chocolate babka tonight, since you can't get one worth a shit anywhere around here. Came out pretty good - didn't rise as much as I'd like because I made the dough a week ago and then forgot about it in the fridge, but overall pretty happy with the results.

[Danno]

whole paycheck had a pretty decent one a few years ago, but I'm sure your is way better. Babka drool.

[MakersTeleMark]

[Buster Highmen]

Took last weeks barbequed quail bones and made a stock; came out smokey and gamey.

First course last night, used that stock to make a broth for each serving of a couple of basil butter fried shrimp, a few fresh morels cooked in butter, chopped anise fronds. 2013 Kosta-Brown chard.

Next course was fresh peas, quinoa salad (quinoa, soybeans, tomatoes, smoked red peppers, cukes) and grass fed filet mignon optionally topped with Fourmes-d'Ambert. 1990 magnum of Geantet-Pansiot Charmes-Chambertin.

Cheater Ceasar salad (mayo+rice wine vinegar+garlic powder).

Dessert was banana bread with vanilla ice cream. More cheese. 1983 Doisy-Daene.

Then about a gallon of water.

[Cruiser]

That sounds freaking outstanding! I'm sure the sauternes was still kicking ass, but how was the burgundy holding up?

[Buster Highmen]

That sounds freaking outstanding! I'm sure the sauternes was still kicking ass, but how was the burgundy holding up?

It was awesome: smooth, rich, dimensioned with still a good bite of grapeskin. Given to me as a birthday present a couple of months ago.

Parker's an idiot about rburgs when he says they have to be drunk within 10 years.

[BigKuba]

Cold and rainy last night, so I had to make Japanese udon noodles in dashi broth with teriyaki salmon (and soup dumplings, not pictured). Took less than half an hour and was perfect for a cold evening.
Attachment 180759

^^^ This tonight, using this marinade and some improvisation on the broth

Tomorrow, cochinita pibil on the Egg

[Cruiser]

^^^ Mini TR on the pibil?

[BigKuba]

Yup. Marinated last night, 'bout to go make me a fire. Stay tuned.

[Skidog]

Conchinita pibil is my all time fav dish at the red iguana in slc. Amazing looking forward to that "tr"

[BigKuba]

This part was hard -- it turns out that banana leaves are brittle. What am I doing wrong?

One wrap turned out nice, the other one kinda like this

[Tippster]

Soak them in warm water first?

[irul&ublo]

Toss them on a burner for a few seconds. When they start to look a little glossy, they'll be pliable

[Tippster]

Creole seasoning and Turbinado sugar rubbed Baby Backs (couldn't find any St. Louis style ribs) ready for the smoker...

[Meadow Skipper]

Because Memorial Day!

[Kenny Satch]

the people of Calabria cook eggplant better than any other part of Italy
peasant food at ts best


thiis guy kills me

[irul&ublo]

Creole seasoning and Turbinado sugar rubbed Baby Backs (couldn't find any St. Louis style ribs) ready for the smoker...

Those are some nice thick backs. Butcher was generous

[Cruiser]

[Dantheman]

Skirt

[schwerty]

Creole seasoning and Turbinado sugar rubbed Baby Backs (couldn't find any St. Louis style ribs) ready for the smoker...

Looks tasty! I love big, bold flavors but I find people and BBQ joints over rub ribs. Sometimes simple is better.