Well, I'll have to do the research for myself.

We'd be happy to take you there. And you could stock up on your pills
at the same time.

I've actually got enough pills for a while (though I used
more than I had planned today, having had a big iced chocolate
with ice cream and whipped cream.

Title: SATAN'S FANTASY CHILI

Not sure about Satan, but it comes reasonably
close to my fantasy chili. Might need a bit
more heat and cumin, though.

Is there any recipe for which you would not say "needs a bit more heat".

Not a serious recipe. I am aware that my tolerance
and preference for heat are far at the edge of the
American spectrum and even a little high among Chinese.
There are recipes that are designed with stupid levels
of hotness for effect, though, and my attitude towards
those is disdainful in a different way.

1 ts Sesame oil

I wonder what the purpose of that is.

Fair question -- we have some but rarely use it. Gail might have a stir
fry recipe or two that calls for it. I've heard that it can be over powering.

Toasted sesame oil has a sort of sulfurous overtone and
can be overpowering. Untoasted sesame oil tastes more
like sesame and is quite mild, rather like peanut oil.

Somehow, I suspect that you would say something like: "Why torture a perfectly good eggplant like this?"
Title: French Eggplant
Categories: Cooker, Eggplant, Veggies
Yield: 4 servings

2 lb Eggplant, cut into 1-inch
-slices
3/4 c French dressing
1/4 c Water
1/2 c Sour cream

If the "French dressing" is that tomatoey guck I'd
agree with you (and even that has its place, just not
here); the real French seldom if ever put tomato and
excessive sugar in their dressing, and if this recipe
means a regular vinaigrette, the dish might be okay.

(Contributed by Ed Lawyer)

What do you expect for a lawyer.

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Title: Gulf Snapper with Avocado and Tomatillo Salsa
Categories: Fish, Main dish, Cyberealm, Kooknet
Yield: 4 servings

5 Tomatillos; husks removed
-and coarsely chopped
1/4 White Onion; peeled and
-roughly chopped
2 Cloves Garlic; peeled
2 Serrano or Jalapeno Chilies,
-stemmed, seeded, and
-coarsely chopped
1 c Water
1 tb Red Wine Vinegar
1/2 Avocado; peeled and pitted
1 sm Bunch Cilantro; chopped
1 Lime; juiced
Salt
Ground Black Pepper
32 oz Gulf Snapper Fillets
4 ts Dried Oregano
Vegetable Cooking Spray
2 Limes; cut in wedges
Sprigs of Fresh Cilantro

Combine tomatillos, onion, garlic, chilies, water and vinegar in a
saucepan. Bring to a boil and simmer for about 15 minutes. Transfer
solid ingredients to a blender. Add avocado, chopped cilantro, lime
juice, and 1 tb of the cooking liquid. Blend just until smooth,
adding additional cooking liquid if necessary. Transfer to a
saucepan, season with salt and pepper and heat through just before
serving. Sprinkle snapper with oregano, salt and pepper. Lightly coat
a non-stick skillet with vegetable spray. Saute fish over medium-high
heat until cooked, but not falling apart, about 4 minutes on each
side.

Presentation: Spoon a puddle of salsa onto 4 dinner plates and place
snapper on top of sauce. Arrange line wedges on or around the fish;
garnish with sprigs of cilantro and serve.

Source: Unknown Typed by Katherine Smith

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