Quote:
Originally Posted by Stitchawl
I can't hear the term 'Eggplant Parmigiana' without thinking of my first attempt/fiasco at making it. Did you know that eggplant is better than a sponge at soaking up oil? Somehow, when the dish was finished, I had used up almost a full liter of oil, and couldn't figure out where it all went... until I bit into the eggplant.
Stitchawl
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Yes, eggplant seems to be able to soak up whatever volume of oil you put in the pan with it. Perhaps we should have suggest this to BP.
The chargrilling helps limit that absorption when cooking.
Quote:
Originally Posted by Stitchawl
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Writing about the black beans this morning got me to craving that flavor, but we ate Ma Pwo Tofu last week so tonight it's going to be Beef with Black Bean sauce. It's one of the quickest and easiest Chinese beef dishes to make, and tastes great!
BEEF WITH BLACK BEAN SAUCE
Yield: 3 to 4 servings if served alone
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The Loved One does Beef with Black Bean. We use the Shaoxing wine when required in such a dish, because it's in most of the supermarkets which saves going to the grog shop.
Cheers,
Marc