the best vegetable ever is corn
― max max max max, Sunday, 12 July 2009 18:35 (fourteen years ago) link
oh nm i know what you mean, baby eggplants xp
― spite n ease (harbl), Sunday, 12 July 2009 18:37 (fourteen years ago) link
green beans, sorry you are all wrong.
― te,he (tehresa), Sunday, 12 July 2009 19:02 (fourteen years ago) link
fyi eggplants are fruits botanically speaking
― max max max max, Sunday, 12 July 2009 19:28 (fourteen years ago) link
tho corn is a grain and not a veggie so i guess im wrong too, botanically
― max max max max, Sunday, 12 July 2009 19:29 (fourteen years ago) link
if corn being my favorite vegetable is botanically wrong i dont want to be botanically right
― max max max max, Sunday, 12 July 2009 19:30 (fourteen years ago) link
eh i meant the broad definition of vegetables, not the botanical one. so corn can be a vegetable i guess. i haven't bought any yet this year. maybe next week i will.
― spite n ease (harbl), Sunday, 12 July 2009 19:37 (fourteen years ago) link
max, have you had cancha? it is a great way to eat corn!
Cancha, a popular snack in Peru and Ecuador, is made with a special type of large-kerneled corn called maíz chulpe or maíz cancha chulpe. The dried kernels are tossed with oil and toasted in a hot skillet until they are browned and puffed. A simple sprinkling of salt and the cancha is ready to eat. Cancha is often served with ceviche or a cold beer.
like crack.
― te,he (tehresa), Sunday, 12 July 2009 19:50 (fourteen years ago) link
my favorite broad definition vegetable is potato chips
― lxy, Sunday, 12 July 2009 20:08 (fourteen years ago) link
i like potato chips too, esp. salt and vinegar
― spite n ease (harbl), Sunday, 12 July 2009 20:12 (fourteen years ago) link
the little ones, not necessarily azn, are good. the farmer's market i go to has them just about every week. there's this dish with tomatoes, breadcrumbs, penne & eggplant that we make sometimes that kicks butt.
― t. silaviver, Monday, 13 July 2009 08:38 (fourteen years ago) link
could you post the recipe, t.s., because that sounds like something i want to make.
― estela, Monday, 13 July 2009 09:17 (fourteen years ago) link
http://fooddownunder.com/cgi-bin/recipe.cgi?r=182384
this is almost the exact same recipe, except ours includes 1 1/2 lbs of ripe plum tomatoes, sliced about 1/4 inch thick
so when you get to the part where you are putting the bottom layer in the oven dish, you use 1/2 of the fresh tomato slices for that instead of the sauce, then half the breadcrumbs on top, and then follow the rest of the recipe.then your top layer will be the other half of the fresh tomatoes with breadcrumbs on top.
it comes from a very good cookbook called the flavors of puglia by nancy harmon jenkins that gets a lot of use in our house.
― t. silaviver, Monday, 13 July 2009 09:53 (fourteen years ago) link
hey that looks pretty good t. silaviver
― spite n ease (harbl), Monday, 13 July 2009 11:16 (fourteen years ago) link
yes it does, thank you t.s., i will make it and report back.
― estela, Monday, 13 July 2009 12:12 (fourteen years ago) link
maybe i will get that cookbook from the library sometime. my eggplant recipe is from "silk road vegetarian," which i am very pleased with. i made a mung bean/lettuce salad from it last night.
― spite n ease (harbl), Monday, 13 July 2009 13:08 (fourteen years ago) link
I made ratatouille without eggplant last night.
― te,he (tehresa), Monday, 13 July 2009 18:54 (fourteen years ago) link
I love eggplant and am glad to not be alone in this.
― jaq, Monday, 13 July 2009 21:18 (fourteen years ago) link
stuffed eggplant was pretty good. shoulda been baked another 10 min though probably
― spite n ease (harbl), Saturday, 18 July 2009 22:45 (fourteen years ago) link