Ask the A2K cooks!

Thank you.

Cut up the eggplant, then salt the flesh, just sprinkle it on. Let it sit for 30 minutes, wash off the salt, then prepare in any manner you want. That's what I do, and I never noticed any bitterness. However, maybe I have a high tolerance for bitter.

I'll agree, as taste buds differ.

In particular, mine may be odd, and I'm not kidding on that.

er, I'm aware of old recipes re pealing.

Tell me again what FC is?

I am ******* tired of acronyms.



Ah, you did tell me, it's the Fine Cooking site. I look there once in a while. You are cosy with them?

I apologize, ehBeth.

It is a generality that I am tired of tossed acronyms, and I shouldn't have yelled at you, who, said and done, I like a lot.

The last cube of butter I bought weighed 500g.

Seems a bit of an imprecise measurement?

And cooking chook at 500F = hello charcoal!

Does anybody salt the eggplant flesh for 30 minutes?????

NASA spying on you too? I've resorted to tunnelling and dressing up as a sexy nun to throw them off the trail.

i did that and it helped a lot

we cook chook and pohawn at 500 F but it can only be in at 7=10 min per pound. (7 min perpound for room te,p and 10 min pper pound just out of the icebox).
It makes a crsipy skinned moist chicky. However, he was only cooking tenders or breast sections. That would be a piece of leather

Speaking of crispy. Have you ever had french fries in duck fat. It seems the past month I have happened upon article or media, or restaurant links that have been tempting me.

<jumps up and down>

my favourite hot dog place cooked their fries in duck fat

amazing

gotta eat them immediately while they're almost mouth-burning hot but

wow

tried em only once. You are right, they are great. A Beth says, ya cant let em get cool or they soggy up.

That would be a real French fry

looking for a tried and true recipe using chicken breasts and peaches

I've got one very good chicken/fruit recipe from a cookbook I've been using/modifying for nearly 40 years

my copy is almost as tattered as this one



apparently I can download a pdf version now

https://www.youtube.com/watch?v=zayV41qkKlo

but


what have you got ... chicken and fresh fruit .... that could use peaches ....

sparkpeople offers

https://recipes.sparkpeople.com/recipe-detail.asp?recipe=393548

A late reply to Glitterbag -

I never do the salt thing with eggplant. Probably my taste buds differ from Farmerman's - I'm one of the people who doesn't mind bitter, most of the time, in contrast to some friends, but I don't think eggplant is partiularly bitter anyway. For those who do, apparently the"bad" taste is from those with lot of seeds. I use young/fresh ones; I wash them, cook them with skin on, usually sauteing them.

GOT past THE eggplants. Turns out I dont care for eggplant much at all.

I did smoke grill several of the large HUNGARIAN RED WAX PEPPERS that I tried this year, Everybody was eating them like candy and my friend went to the garden for another batch . He cleaned em and did em on the grille.

NOW, Ive got these fall crops coming in. Red beets (I suppose I can pickle em or cook and serve with a vinegr sugr suce, or just reduce the hell out of em and make Barschava.

CHINESE CABBAGES-what to do with them? any ideas?

Carrots I got a lot of, I should always so lucky be. I will use them in a bean soup with tomatoes kielbasi, ham hock, boneless ham and potatoes

I haven't made bean soup in a long time, and though the hours late to start soup, I hope I can make some this week.

that helps you. What about all these damn cabbages?