MacTheWolf (imported) wrote: Tue Apr 08, 2008 7:28 am I'll go with the Flo on this one as I've never found anything savory about eggplant. Then again, I am a picky eater as I avoid raw onions, artichokes, brussel sprouts, asparagus and radishes.

I do adore okra, spinach, broccoli, peas, corns, almost any kind of bean, lettuce, tomato, cabbage, carrots, etc.

I'm not fond of dill pickles but I'll try frying sweet ones in batter and see how they turn out.

Thanks sag

I like Eggplant, it is really good, I also like asparagus, its artichokes and squarish that I hate, well the first is a total waist of time, the hearts are not bad, I like most everything else but cabbage and sprouts, they give me a stomach ache like you would not believe.

River

The Minneapolis MoM will be held in the heartland of “food-on-a-stick” culture. There’s even a celebratory Youtube to commemorate it all: Minnesota on a Stick (http://www.youtube.com/watch?v=l-5Lr2IhB_o).

Mmmm Gnoche (maybe on a stick?), slathered in egg plant paste, well seasoned.... Mark used to spend hours making his special recipes. I learned to love it almost as much as I loved him; havent been able to get the like in 20 years....

Oh well,

Mary Mary quite contrary

How does your garden grow?

With silver bells and cockle shells

And one big, fucking ugly eggplant

Two sides of the coin....

Egg plant is good fried in beer bater and my bet is pickles in beer bater will be good to.

It can't be NEARLY as good as deep fried ice cream!

just how dose on go about frying ice cream may I ask.

I think you put it in batter somehow and then deep fry it. It's meant to be quite nice. A friend once tried deep fried condensed milk (it was frozen and then put in batter). He said he bit into it and it was boiling hot. He was drunk at the time. When he woke up the next day he found his entire mouth was burnt.

sag111 (imported) wrote: Wed Apr 09, 2008 8:55 pm just how dose on go about frying ice cream may I ask.

I'm glad you ask...

you take a ball of ice cream and roll it in crushed corn flakes then put it back in the freezer to make sure it's well frozen again. You place the ball in hot grease for a few a bit (not sure on time but i think 10 seconds or so) and the icecream/cornflakes makes a batter that protects the inner part. The exterior is sweet and a little crunchy an is incredibly good! Serve as you would serve your favorite sundae. The only places I have had it was at a mexican restraunt.

sag111 (imported) wrote: Wed Apr 09, 2008 8:55 pm just how dose on go about frying ice cream may I ask.

FAST!!!!

Yoli The Kitchen Queen

Ramses is correct, but there is also cinnamon involved....