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
> 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) :
>> >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
> 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. :)
From: Sarah Banick on 16 Dec 2006 11:31
"Gorazd Bozic" <gbozic(a)gmail.com> wrote in message
> 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. :)
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.