From: Runge on 14 Dec 2006 16:40 Could you please tell us more about your digestion problems "David Horne, _the_ chancellor of the royal duchy of city south and deansgate" <this_address_is_for_spam(a)yahoo.co.uk> a �crit dans le message de news: 1hqc9iq.1wer5j3z4qv6fN%this_address_is_for_spam(a)yahoo.co.uk... > Tim C. <tim.challenger(a)aon.at> wrote: > >> Following up to this_address_is_for_spam(a)yahoo.co.uk (David Horne, _the_ >> chancellor of the royal duchy of city south and deansgate) : > [ajvar] >> >It looks as if it takes time (the peeling for example) to make, >> >but isn't particularly difficult. I might try it. >> >> Get the grill nice and hot and bung the peppers in a sealed bag after >> grilling. It comes off easier. Or use a blow-torch. It is a bit of a pain > > Especially when you don't have a blow torch! > >> >Anything with baked mushed aubergine has to be delish! One of my >> >favourite dishes is Bainghan Bharta- which is an indian mushed aubergine >> >(smoked) preparation. >> >> I'm not too keen on aubergines. Does the smokiness come from (almost) >> burned onions and/or garlic? > > I'm not sure- I had thought (in India at least) that it was charcoal > grilled or similar, then once soft added to the rest of the mix. > > -- > David Horne- http://www.davidhorne.net > usenet (at) davidhorne (dot) co (dot) uk > http://www.davidhorne.net/pictures.html http://soundjunction.org >
From: Gorazd Bozic on 15 Dec 2006 10:41 David Horne, _the_ chancellor of the royal duchy of city south and deansgate wrote: > I was just reading about it on wiki, and apparently most of the stuff > available in the balkans is homemade- industrial production is quite > small. It looks as if it takes time (the peeling for example) to make, > but isn't particularly difficult. I might try it. Preparing peppers is not that hard - you can slice them lengthwise in half and take out seeds before you put them in an oven under a grill (outsides of peppers facing the IR grill). After the skin turns black, take them out and cover them for a couple of minutes (you can use alumuniom foil for that). Can't help with aubergines' preparation hints as I usually buy ajvar at a local shop. :) Gorazd
From: Sarah Banick on 16 Dec 2006 11:31 "Gorazd Bozic" <gbozic(a)gmail.com> wrote in message news:elufn4$nj7$1(a)planja.arnes.si... > David Horne, _the_ chancellor of the royal duchy of city south and > deansgate wrote: > > Can't help with aubergines' preparation hints as I usually buy ajvar at > a local shop. :) > > Gorazd Oh, I love that stuff! Luckily, we've had such a large influx of Bosnian refugees that I have no trouble finding it here in Atlanta. It's much better than (US staples) ketchup and salsa. Sarah
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