*I like it when people resurrect their abandoned blogs. Welcome back, Seasonal Cook.
*The Amateur Gourmet blogs in two modes: zany, off-kilter foodie and earnest gee-whiz newbie. Which do you prefer: his review of Per Se (former mode) or a write up of Michael Pollan’s The Omnivore's Dilemma (latter mode)?
*I made baba ghanouj last weekend and had a revelation (cooking is full of revelations): a little sugar makes this eggplant dip taste so much better. Leave out the eggplant, if you like, just don’t forget the sugar--seriously. Without sugar, baba ghanouj is harsh and acidic. With sugar, it’s smooth and rich. Thanks to Is That My Bureka for this tip.*If you live in Milwaukee and are looking for cheap groceries, especially produce, consider Lena's. Lena’s attracts six types of shoppers: 1) poor black people, 2) poor Russian retirees, 3) poor Chinese immigrants, 4) poor Indian immigrants, 5) poor college students, and 6) me. Last Sunday, though, I spotted crunchy, organic co-op types picking up their fruits and vegetables at the Capitol Dr. location. A sign of the recession?
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2 comments:
Can you post a recipe for the baba ganouj? I've thought about making it but i'm intimidated because I don't know what a properly roasted eggplant should looks like.
Julia-I followed the recipe that I linked to. When roasting eggplant, I usually slice it in half vertically, poke it all over with a fork (or it could explode in the oven!) and roast, cut side down, at 425 for about 45 minutes. It'll be soft and shriveled when it's ready.
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