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Danish Butter Cookies

I like eggplant, but if I eat more than 2 bites it makes me queasy. There's something in there that reacts with my chemistry. Lidia Bastianich presses the slices to squeeze out some dark liquid but I never tried it after that treatment.

If you ever go down to Astoria, try Mombar on Steinway street. The chef and owner is an EE from Egypt who cooks in a tajine. The place is covered with mosaic tile inside (including table tops) and out (making it hard to miss) which he did himself. Take a tour of the Steinway piano factory a block away.

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Reply to
Tom Del Rosso
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I'm still trying to comprehend "a pleasant flannel-like texture."

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John Larkin                  Highland Technology Inc 
www.highlandtechnology.com   jlarkin at highlandtechnology dot com    

Precision electronic instrumentation 
Picosecond-resolution Digital Delay and Pulse generators 
Custom timing and laser controllers 
Photonics and fiberoptic TTL data links 
VME  analog, thermocouple, LVDT, synchro, tachometer 
Multichannel arbitrary waveform generators
Reply to
John Larkin

I had one when I was a teenager. I saw the movie when it first came out ;-)

Of course I now have a fancy red blazer with matching gray vest... standard issue when you reach 50 years out of M.I.T. >:-} ...Jim Thompson

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| James E.Thompson                                 |    mens     | 
| Analog Innovations                               |     et      | 
| Analog/Mixed-Signal ASIC's and Discrete Systems  |    manus    | 
| Phoenix, Arizona  85048    Skype: Contacts Only  |             | 
| Voice:(480)460-2350  Fax: Available upon request |  Brass Rat  | 
| E-mail Icon at http://www.analog-innovations.com |    1962     | 
              
I love to cook with wine.     Sometimes I even put it in the food.
Reply to
Jim Thompson

Sort of like a kosher dill pickle.

Cheers

Phil Hobbs

--
Dr Philip C D Hobbs 
Principal Consultant 
ElectroOptical Innovations LLC 
Optics, Electro-optics, Photonics, Analog Electronics 

160 North State Road #203 
Briarcliff Manor NY 10510 USA 
+1 845 480 2058 

hobbs at electrooptical dot net 
http://electrooptical.net
Reply to
Phil Hobbs

We just bought a huge refrigerator-like drying cabinet for ICs. Is there a reason to keep PC boards dry?

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We have had one (and only one so far) board bubble up when it was reflowed.

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John Larkin         Highland Technology, Inc 

jlarkin at highlandtechnology dot com 
http://www.highlandtechnology.com 

Precision electronic instrumentation 
Picosecond-resolution Digital Delay and Pulse generators 
Custom laser drivers and controllers 
Photonics and fiberoptic TTL data links 
VME thermocouple, LVDT, synchro   acquisition and simulation
Reply to
John Larkin

Like burlap, but less chewy.

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Reply to
Tom Del Rosso

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I use these, and they come on two sizes. The small ones are $1 at Dollar Tree dollar stores, the large ones are $3 at Save-A-Lot grocery stores.

I also use them to hold my insulin syringes. Some are full of new LCD displays, and others are full of parts.

Reply to
Michael A. Terrell

Yeah, the fiberglass absorbs moisture, and can blow out during IR reflow. This can cause bubbles into vias and through hole barrels, and even split the boards. I try to keep them a bit dryer, and if they have sat around for a long time, I bake them at 50, then 75 C for a couple hours, seems to eliminate these problems.

Jon

Reply to
Jon Elson 

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There's another way to cook eggplant so that it doesn't need to be 
soaked in salted water in order to keep it from soaking up grease when 
it's fried, and that's to broil it.  

It's delicious, and here's the recipe: 

Set a rack in your oven on the second step from the top, and turn on 
the broiler. 

If you don't have a non-stick cookie sheet, line what you have with 
aluminum foil, spray it with vegetable oil, and set it aside. 

Next, slice an eggplant radially into about 3/8" thick slices, amply 
butter one side of each slice with mayonnaise, sprinkle it more than 
generously with grated - not shredded - parmesan, and place it, raw 
side down, on the cookie sheet. 

When the cookie sheet is full, put it in the oven and broil it for 3-5 
minutes until the parmesan browns nicely. 

When that happens, take the tray out of the oven, let the "cookies" 
rest for a few minutes, then flip them over and amply butter the raw 
sides with mayonnaise and more than generously sprinkle parmesan over 
the raw sides before returning them to the oven.  

In three to five minutes they should be done. 



  



  



> 
>I quarter butternut squash lengthwise and grill it on the barby.  (I 
>also like it as a soup.) 
>		 
>                                        ...Jim Thompson
Reply to
John Fields

Sounds good! I do squash regularly on the barby, but haven't tried eggplant. ...Jim Thompson

--
| James E.Thompson                                 |    mens     | 
| Analog Innovations                               |     et      | 
| Analog/Mixed-Signal ASIC's and Discrete Systems  |    manus    | 
| Phoenix, Arizona  85048    Skype: Contacts Only  |             | 
| Voice:(480)460-2350  Fax: Available upon request |  Brass Rat  | 
| E-mail Icon at http://www.analog-innovations.com |    1962     | 
              
I love to cook with wine.     Sometimes I even put it in the food.
Reply to
Jim Thompson

3/8 inch thick? That's definitely getting into phlegm territory, texture-wise. 1/8 to 3/16 inch, cut on a meat slicer, is the ticket.

Cheers

Phil Hobbs

Dr Philip C D Hobbs Principal Consultant ElectroOptical Innovations LLC Optics, Electro-optics, Photonics, Analog Electronics

160 North State Road #203 Briarcliff Manor NY 10510 USA +1 845 480 2058

hobbs at electrooptical dot net

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Reply to
Phil Hobbs

I peel (since I think most of the foul liquid someone mentioned somewhere in this thread is related to the skin+heat) slice, dot on a bit of olive oil on both sides, set on a non-stick sheet and bake.

20-ish minutes at 350-ish F, flipping around 10 minutes.

My mother used to blister the skin off with a gas flame, which meant that the spongy things absorbed all that foul-skin-scorching liquid and were revolting. Quite a few years before I was even willing to try eating the things again.

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Cats, coffee, chocolate...vices to live by 
Please don't feed the trolls. Killfile and ignore them so they will go away.
Reply to
Ecnerwal

Hmm... Can't say that I remember the last time I sat down to a nice steaming hot plate of flannel.

Reply to
Ralph Barone

Another option is to make either baba ghanoush, or imam bayildi ("the imam fainted").

In either case you don't need the salt-water soak (especially if you choose the smaller, thinner, tenderer Japanese eggplant).

Baba ghanoush made with eggplant which has been properly flame-charred is wonderful... it has a rich, slightly smoky flavor.

--
Dave Platt                                    AE6EO 
Friends of Jade Warrior home page:  http://www.radagast.org/jade-warrior 
  I do _not_ wish to receive unsolicited commercial email, and I will 
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Reply to
Dave Platt 

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Broiling seems to prevent that. 

Try it.
Reply to
John Fields

Stop, you're making me drool. I haven't had good baba ganoush in a coon's age. (There use to be a nice Lebanese/ Greek restaurant.. closed for years.) George H.

              AE6EO
r
Reply to
George Herold

Your memory is not so good either, eh?

--

Rick
Reply to
rickman

Be careful to not bite down on any buttons.

--

John Larkin                  Highland Technology Inc 
www.highlandtechnology.com   jlarkin at highlandtechnology dot com    

Precision electronic instrumentation 
Picosecond-resolution Digital Delay and Pulse generators 
Custom timing and laser controllers 
Photonics and fiberoptic TTL data links 
VME  analog, thermocouple, LVDT, synchro, tachometer 
Multichannel arbitrary waveform generators
Reply to
John Larkin

--- All of the ones I've tried are far crunchier than flannel, from bite to chew to finish.

Since flannel itself doesn't have a flavor, what we're left with to define is texture.

What comes to mind is cream of wheat and finely ground hominy grits.

Not quite the fabric of flannel but, perhaps, the sensation of the travel of its bumps across the tongue...

-- JF

Reply to
John Fields

sometime!

Excellent point. Not that i expect to ever eat eggplant again.

?-)

Reply to
josephkk

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