Badger of Basra posted:

alt joke post: this is the first time a british person has decided to let someone live before stealing their cuisine

Chelb posted:

loving eggplants man. good poo poo

Badger of Basra posted:

http://www.bbc.com/sport/football/38121724

at last we can have a good "british pedo" laugh to close out the year

quote:

Sri Lankan Eggplant Curry
Vambotu Curry

Serve this with plain rice. You may make it as hot as you like. The original recipe called for 2 teaspoons of cayenne! Normally the eggplant is fried. I have tried to cut down on the oil by broiling it instead.

I have used the large variety of purple eggplant for this dish. Fennel and mustard seeds may be ground at home in a clean coffee grinder. For this recipe, each needs to be ground separately.

-1 pound eggplant
-2 tablespoons peanut or canola oil
-Salt
-Freshly ground black pepper
-1 teaspoon ground cumin
-1 teaspoon ground coriander
-¼ teaspoon ground turmeric
-½ teaspoon ground fennel
-½ teaspoon cayenne, or more as desired
-4 teaspoons fresh lime or lemon juice
-1 small cinnamon stick
-15 fresh curry leaves (use fresh basil leaves as an interesting substitute)
-1 small onion (2 ounces), peeled and cut into fine half rings
-¾ cup coconut milk from a well-stirred can
-2 teaspoons ground brown mustard seeds

Preheat the broiler, placing a shelf about 6 inches away from the source of heat.

Cut the eggplant crosswise into ½-inch-thick round slices and put the slices in a broiling tray. Rub 1 tablespoon of the oil on both sides of the slices and then sprinkle both sides lightly with salt and pepper. Place the tray under the broiler and cook one side for about 4 minutes and the other side for about 3 minutes, or until both sides are a pretty, reddish color. Remove and quarter each slice. Put the sections in a bowl and sprinkle with ½ teaspoon salt, the cumin, coriander, turmeric, fennel, cayenne, and lime juice. Toss gently to mix.

Put the remaining 1 tablespoon oil in a large, preferably nonstick frying pan and set over medium-high heat. When hot, put in the cinnamon stick and a second later, the curry leaves. Stir once and put in the onion. Stir and fry for about 2 minutes, or until the onion has browned a bit. Put in the seasoned eggplant. Stir and toss for 4 minutes. Combine the coconut milk and the mustard seeds and pour the mixture over the eggplant. As soon as it starts bubbling, turn the heat to medium-low and cook, uncovered, for 3 minutes, stirring gently now and then. Check for the balance of salt, cayenne, and lime, adding more of whatever you need. Serve hot.

SERVES 3 TO 4

Eugene V. Dabs posted:

eggplant parmesan is good, and what I'm currently eating

Eugene V. Dabs posted:

you're an eggplant cliche you piece of poo poo!!!

Eugene V. Dabs posted:

you're an eggplant cliche you piece of poo poo!!!

Eugene V. Dabs posted:

please don't post furry animals at me,

Eugene V. Dabs posted:

please don't post furry animals at me,

Matoi Ryuko posted:

GhostofJohnMuir posted:

its fur is poisonous

Badger of Basra posted:

cinci zoo sniper posted:

http://time.com/money/4584102/jill-stein-recount-fundraising-election-wisconsin-michigan-pennsylvania/

cinci zoo sniper posted:

http://time.com/money/4584102/jill-stein-recount-fundraising-election-wisconsin-michigan-pennsylvania/

Hollismason posted:

Hollismason posted:

I apologize if that offends you I made the mistake of putting "Really Furry Dog" and searched animated gifs. This was the first result.

Chelb posted:

????????

Hollismason posted:

I apologize if that offends you I made the mistake of putting "Really Furry Dog" and searched animated gifs. This was the first result.

Hollismason posted: