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I agree that eggplant is better as a supporting ingredient than as the main ingredient in a dish. There are few eggplant Mediterranean dishes I'll order but won't make myself.
The zucchini tomato bake recipe that I made several times this summer is similar to ratatouille, but with cheese and no eggplant. If I grow zucchini again next year, I'll certainly make it again.
Tonight we had tomato soup and fried cheese sandwiches, and I had a piece of apple pie with some ice cream. (Diane had pie at lunchtime.)
I think next time I won't brush it on the edge of the pie crust, though, it got a little darker than the rest of the top.
When we were at the wine class dinner last week, the professor, who also taught the fruits course at UNL for many years, said that his favorite pie apple is Cortland, which he calls a triple-threat apple, good for eating, good for cider/sauce, good for baking.
I'm not sure I've ever had one, I'll have to see if there are any available this late in the season.
Lettuce wraps always seem to be missing something over a bun or slices of bread. I think it's the texture as much as the flavor. Flour tortillas are a little better than lettuce wraps, but I suspect that mushroom mixture would be really good on rye bread. I'll have to work that into the menu plan at some point.
Tonight's souffle came out nearly perfect, I should have taken a picture of it. We packaged the leftover souffle up for lunches for Diane. (Contrary to popular belief, you can microwave a souffle and it will fluff up nearly back to its original state.)
Air fryers are supposed to be good at that, but I don't want to devote counter space to one.
We're having cheese souffle tonight to go with the apple pie I baked.
BTW, my wife says my apple pie filling mixed with cottage cheese is delicious.
Does MSG improve MPG performance?
I'm baking another apple pie today.
I have been experimenting with using a little milk and honey (heated in the microwave for about 20 seconds) on the top of the pie instead of egg wash, I think it improves the color and the sugar crystals stick just as well.
My mother just kept the oil in her deep fat fryer in between usages, but she'd use it fairly frequently, at least once a week in the winter. If the oil got too gross, she'd put it in a can, freeze it, and toss it in the trash. We do pretty much the same thing with the oils from cooking meats.
We don't even pan fry chicken, too messy and not as good as restaurants that specialize in fried chicken. The last few times we got chicken from Popeyes, though, the legs and thighs were tiny, less meat on a drumstick than on a wing it seemed! We tried Lee's Chicken recently (the oldest restaurant in Lincoln) but it had kind of an odd taste the next day so we probably won't be getting their chicken very often.
Restaurants can use services that will recycle fry oil--it can be turned into biofuel--but I don't think those services will accept home cooking oils, probably because they're often not just fry oil.
I've wondered what the people who deep fry turkeys do with all that oil afterwards. I've had deep fat fried turkey once, I'll stick to doing it in the oven or on the rotisserie.
Is the cornmeal pumpernickel waffle recipe in the recipe category here?
I put the thicker sourdough cheese crackers in a 140 degree oven then turned it off and left them in overnight. Now they're dry enough all the way through that they're more crunchy.
I still think I'll roll the next batch out to 1mm, though.
I saw that mushroom patty melt recipe in the Post, glad to know it is a good one, I might have to try it.
We had some more of the chili tonight. I think I'm out of cinnamon rolls, though, so I'll have to plan on making a batch ahead of the next pot of chili.
There are recipes out there for apple cider beef stew, but I've never tried one. Vinegar is often added, probably to cut the sweetness, and some recipes also call for some beef stock.
I've always wondered whether the alcohol in a beef stew made with wine helps tenderize the meat, but if you cook it for 3 hours that's probably a moot point.
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