Eggplant
Jophis
I have tasted an appetizer called "Melanzane & Pepperoni" in oil. It
seems it was not cooked. It is delicious.
Does anyone know this recipe?
Thanks
Joseph
bre...@ix.netcom.com
This is a vegetarian newsgroup so you are not likely to find a recipe
containing pepperoni. Further, eating egplant raw is not advised due to
toxins. Eggplant should be cooked minimally, at least.
Obrigado,
Walter
Regina Schmid
Hello Joseph,
cut the eggplant in long, thin slices, put some salt on both sides
of every slice until the (bitter) liquid comes out, remove the liquid
with some kitchen paper, open the peperoni from the top and
remove the seed, fry the eggplant slices and the peperoni from
both sides, best with olive oil (not too hot) until goldbrown or put
them, well oiled, on your grill. Marinate at room temperature with
finely chopped garlic, several leaves of chopped basil, salt, a little
balsamic vinegar and some more olive oil, if necessary. Best
after at least one day, but can be kept in the fridge for at least
one mor week.
Good appetite!
P. S.: For every dish with eggplants I recommend never to boil them,
they develop their special taste only when fried or grilled with good oil.
Regina Schmid
What is wrong with peperoni? Don't they belong to the plants? Afaik peperoni
are
the same "family" as sweet pepers. At least here in Europe. They only are
longer
and smaller. What do you think, peperoni are "made of"?
As of the eggplants, I learned never to boil them but either fry or grill
them with oil.
Otherwise they will not develop their special taste.
Carl Christensen
<Regina...@T-Online.de> wrote:
>the same "family" as sweet pepers. At least here in Europe. They only are
>longer
>and smaller. What do you think, peperoni are "made of"?
that sounds like pepperoncini. In the US pepperoni is a processed
meat (a spicier salami) usually served on pizza.
--
Carl Christensen Philadelphia, PA USA
car...@mindspring.com http://www.mindspring.com/~carlgt
Regina Schmid
between Good Old Europe and The New World? Here
definitely a salami is a salami is a salami... and a
peperoni is a peperoni is a peperoni... ;o)
Regina
bre...@ix.netcom.com
>
> Hi Walter,
>
> What is wrong with peperoni? Don't they belong to the plants? Afaik peperoni
> are
> longer
> and smaller. What do you think, peperoni are "made of"?
>
> them with oil.
> Otherwise they will not develop their special taste.
>
> Regina...@t-online.de
stand corrected.
walter
Tania Hewes
The recipe isn't for pepperoni, which is a sausage
invented by Italian-Americans to put on pizza. :-)
bre...@ix.netcom.com wrote in message <376C0F...@ix.netcom.com>...
white girl
Tania Hewes <tan...@geac.com> wrote in message
news:7klqlg$bmv$1...@krypton.ca.geac.com...
: As Regina points out, peperoni are peppers.
Walter read the post the same way I did...it's spelled pepperoni. Very
honest mistake. Since it's already been pointed out, why must you point it
out again?
Lea
Kirsten Felton
Are they hot peppers or mild, small or large, red or green? thanks.
Kitty
Tania Hewes
to offend anyone. Apologies.
white girl wrote in message <7kqs5s$j8q$1...@nntp9.atl.mindspring.net>...
white girl
Tania Hewes wrote...
: I was trying to clarify. I didn't mean
: to offend anyone. Apologies.
Okey dokey!
:-)
Lea
Kirsten Felton
similar to them? Kitty
Regina Schmid
dark green and red as well as in light green (close to yellow) and red.
Afaik the dark green and red (which are also very slim) mostly are hot while
the larger light green and red are the mild ones. In any case those who sell
the peperoni should know ;o). Btw, you easily can replace the peperoni in my
recipe with sweet peppers and you will get almost the same result. I wrote
about the peperoni because the original question was for them and because
they are easier to be fried as a whole while you better cut peppers at least
in two before frying.
Regina Schmid
Germany. Must be something special in the US... But *if* they belong to the
peppers' familiy give them a try.
Kirsten Felton
Banana peppers are about as long as your hand and as big around that
you can just put your finger and thumb together around it at the top,
tapers to a point at the bottom, lemon yellow in colour and the mildest
of the hot peppers.
Kitty
Regina Schmid
sounds as if those are the peppers we call the Hungarian ones. Of course you
can give them a try with my recipe. But there's also another one - from my
Hungarian sister in law - which is very simple:
"Giuwetsh"
1 kg Hungarian/banana peppers
1/2 kg onions
1/2 kg tomatoes
oil, salt, pepper
if you like: 4 eggs
chop the onions, fry them in the oil slightly, meanwhile cut the peppers and
remove the seed, add them to the onions, fry them too, add the peeled and
chopped tomatoes, add some salt and pepper and, if necessary, some water,
simmer until the peppers are soft. You can then eat it like it is as a kind
of soup with a slice of bread or two, or you can add the beaten eggs shortly
before serving to make it a complete meal.
Regina Schmid
Regina Schmid
maryg...@my-deja.com
I hate to be the one to break the news but pepperoni is dead pig!
for agreat eggplant recipe that will not kill any of earth's creatures
or ruin your arteries try browning eggplant in olive oil and garlic
and tuffing it into a mason jar with cut up olives and cherry
tomatoes...let it marinade a while in olive oil, serve with a nice
cracker....maryg
In article <7kh3cq$ll8$1...@news08.btx.dtag.de>,
Sent via Deja.com http://www.deja.com/
Share what you know. Learn what you don't.
maryg...@my-deja.com
http://www.geocities.com/Athens/Delphi/9935/Vegie.html
for a similar thing without the dead-pig
eggplant is cooked til light-pretty-green then pickled
In article <376C0F...@ix.netcom.com>,
bre...@ix.netcom.com wrote:
> Jophis wrote:
> >
> > Hi all.
> > I have tasted an appetizer called "Melanzane & Pepperoni" in oil. It
> > seems it was not cooked. It is delicious.
> > Does anyone know this recipe?
> > Thanks
> > Joseph
> Joseph,
>
> This is a vegetarian newsgroup so you are not likely to find a recipe
> containing pepperoni. Further, eating egplant raw is not advised due
to
> toxins. Eggplant should be cooked minimally, at least.
>
> Obrigado,
>
> Walter
>
Regina Schmid
should be aware that we were talking about a specific type of peppers which
in Europe are also called peperoni, which originated afaik in southern
Europe and for which I told a nice recipe in this newsgroup. It's not the
problem of Europeans if in the US people call a certain type of salami the
same name! I thought everybody who took part in this thread up to now
understood that the person who asked for the recipe and I, who gave the
recipe talked about v e g e t a b l e s and not about dead pig! Is
everything clear now?
maryg...@my-deja.com
Pepperoni is dead pig. sorry but that istrue no matterwhat country you
happen to be in.
By the way,why be in this type offorum andthen just be so rude?
maryg...@my-deja.com
"Regina Schmid" <Regina...@T-Online.de> wrote:
> I thought this discussion was over! If you read the previous postings
you
> should be aware that we were talking about a specific type of
peppers which
> in Europe are also called peperoni, which originated afaik in southern
> Europe and for which I told a nice recipe in this newsgroup. It's not
the
> problem of Europeans if in the US people call a certain type of
salami the
> same name! I thought everybody who took part in this thread up to now
> understood that the person who asked for the recipe and I, who gave
the
> recipe talked about v e g e t a b l e s and not about dead pig! Is
> everything clear now?
>
> Regina...@t-online.de
>
wrong. Pepperoni is dead pig. Sorry but that is true no matter what
country you happen to be in.
By the way,why be in this type of forum and then just be so rude?
*G*
amers
in British and American English that are the same but *mean* different
things...and this in ostensibly the same language! (To name only a
few.....vest, knickers, billion, robin, creek, and-- my favorite Irish
English/American English confusion-- "knocking someone up" in the morning).
In French, the cognate for our word "character" meants someone's demeanor,
and the word for "character" (in a story) is "personage". I don't know how
anyone could comfortably assert that a word's semantic meaning is universal,
unless they've actually lived in every country and are fluent enough with
the language use of said place to make such a judgment.
In short, don't try to tell a German what a word means in Germany. She
already knows.
-Amy
Kirsten Felton
here. I HAVE to find a way to make myself some bread soon, I am going
into withdrawal and EVERYthing looks good. LOL think I will try
barley bread. I wonder how that was made 2000 years ago... maybe it
would go with this soup. Kitty
Kirsten Felton
Mary, you are beginning to sound like you are just trying to get
someone's dander up, but may I point out as has already been said, the
sausage in the US is spelled differently than the Pepper Vegetable from
Europe, which is spelled pePeroni instead of pePPeroni.
If you cannot accept that yours isn't the only reality every one is
likely to start completely ignoring your posts instead of reading
them. Kitty
Regina Schmid
The recipe I posted was clearly about v e g e t a b l e s and no word
about dead pig, because I'm a vegetarian! And please could you take into
consideration that perhaps the American usage of the word "peperoni" for a
kind of sausage isn't quite correct resp. has been adapted from the name
"peperoni" which was/is a vegetable. Originally the peperoni v e g e t a b
l e existed only in the HOT version and perhaps was added sometimes to
American sausages to make them hot. Perhaps therefore later the name which
came from the v e g e t a b l e was put on the product. By the way: If
you had read my recipe you would have understood at once that I never was
talking about a meat product but clearly about preparing a v e g e t a b l
e . Or would you consider to remove the seeds from a sausage as I wrote
concerning the v e g e t a b l e ???
I didn't intend to be rude but as I told you: we had this funny discussion
quite a while ago and already had found out that - if you prefer this
interpretation - European peperoni always are v e g e t a b l e s while
American peperoni are dead pig as you call it.
>> TheItalian peppers are called: pepperocini....ou havethe word wrong.
Perhaps in the USA but not here!
>Pepperoni is dead pig. sorry but that istrue no matterwhat country you
>happen to be in.
Wrong, dear Mary. If you are willing to pay the postage I would love to send
you a glas of European PEPERONI with the label PEPERONI on it and which - I
swear! - are v e g e t a b l e s and contain no single molecule of
meat!
And please tell me by all means: What has my mother (who unfortunately is
dead since three years) to do with my posting? I assume it was meant as a
sidekick but wasn't funny at all!
Regina Schmid
encyclopaedia on "peperoni" and there it is clearly
written that the word "peperoni" comes from the
Sanskrit language (which is spoken in India) and
means a kind of pepper plant, i. e. a v e g e t a b l e .
Must I assume now that this encyclopaedia is wrong
and you are right?
Once more I want to tell you that I don't intend to be
rude but am tired of this discussion which was over
and solved long ago but you started it again. The only
thing I wanted to do from the beginning was to share
a pure v e g e t a b l e recipe with somebody who
asked for it. Shouldn't I as a vegetarian feel offended
when somebody persists I'm telling people recipes
of dead pig?
Regina Schmid
I'd love to post my favourite bread recipe here but give me some time to
translate it properly.
I want to be sure that no ingredient could be mixed up with ... (you know
what!) ;o).
Regina
maryg...@my-deja.com
Kitty
> Dear Catlike,
Se capite cosě bene la lingua italiana allora conoscete le differenze
fra le merguez e peperochini.Personally, il mio marito di venti anni
proviene dall' Italia, in modo da ho imparato abbastanza un bit circa i
loro alimenti. Quello non č il punto, il punto č: eravate rude, ou non
avete umore! ARRIVEDERCI! maryg
maryg...@my-deja.com
thanks, yes, also theposts here do not have time, and who knows when
things were posted, if they areold or new?, I certainl do not.
In relpy to Regina all I can say is:
Se capite cosě bene la lingua italiana allora conoscete le differenze
fra le merguez e peperochini.Personally, il mio marito di venti anni
proviene dall' Italia, in modo da ho imparato abbastanza un bit circa i
loro alimenti. Quello non č il punto, il punto č: eravate rude, ou non
avete umore! ARRIVEDERCI!
I know the difference between peperoncini and pepperoni...laughs...I
just thought she looked stupid....sorry for trying to be humourous, and
trying to help...I did not realise just who at this site were
theofficial "know-it-alls"...NowIknow.
Scott
beef sausage. No mention of plants.
Regina Schmid <Regina...@T-Online.de> wrote in article
<7lblkh$ihk$1...@news03.btx.dtag.de>...
wendy
this is a European word, and you have an American dictionary, *Get a
better dictionary*.
From Random House Webseter's College Dictionary:
pepperoni or peperoni: a highly seasoned, hard sausage of beef and pork.
[1920-25, Amer.; < It peperoni, pl. of peperone cayenne pepper plant,
aug. of pep PEPPER]
I really have no point, other than I'm surprised Scott even owns a
dictionary.
Wendy
Regina Schmid
here's my favorite recipe which works fine even if it takes quite a time.
I do hope that my translation doesn't contain too many errors and can
be well understood.
Regina
Wholemeal Rye & Wheat Bread, prepared with Leaven
(Medieval European Recipe)
Preparation of Leaven:
Mix well
125 grams rye, medium ground, with
1/8 liter lukewarm water,
1 tablespoon buttermilk and
1/2 teaspoon honey
Leave the dough for 3 days at 25 - 35 degrees centigrade
in a bowl, covered with a kitchen towel; stir once per day.
The dough, if ready, makes bubbles, shows cracks, has
enlarged it's size and tastes sourly. If not, better try again!
This leaven you normally have to prepare only once, because
when preparing the dough for the bread, you keep a cup full for
the next time. This cup should be kept in the refrigerator but also only
covered with a piece of cloth and not closed.
Preparation of Bread:
Mix well
300 grams rye, roughly ground, with
1 cup leaven and
800 ccm warm water
Leave at room temperature for 12 hours.
Add
350 grams wheat, finely ground, and
350 grams rye, finely ground, and
1 tablespoon salt to the dough
and knead for 10 minutes
Fill in a well oiled baking mold and keep 1 cup of dough for the
next time. Flatten the surface of the dough with your wet hand
and leave it for another 2 hours at room temperature. Bake it then
for 30 minutes at 250 degrees centigrade and 1hour at 200 degrees
centigrade. Turn out of the mold and wait until cold.
If you like you can add spices to the dough like caraway,
fennel, aniseed or coriander. In this case you have to add
100 ccm water extra. You also can add sunflower seed for
a fine taste.
Remarks:
The temperatures are in European degrees centigrade and
must be "translated" to Fahrenheit. The measure "ccm" means
cubic centimeter; no idea what you use in the USA instead.
The grains should be ground shortly before preparing
the dough to keep all vital ingredients; they are lost if you
use meal which was ground some days ago.
Regina Schmid
Regina Schmid
least 10 different recipes in the internet on Italian pages in Italian
language (which I am quite able to understand) and which refer to "peperoni"
as a vegetable. So all Italians living in Italy are wrong?
Regina Schmid
Regina Schmid
Regina Schmid
Stefanie Bruninghaus
Don't worry about it ;-) You're not the first one to encounter different
things having the same name in different languages. It took me forever
to figure out that "pepper" means "Paprika". I could not understand why
there would be a special pizza with the spice having the same name. For
a long time I was wondering why Americans put these little, green,
really hot things, which to me was peperoni, on their pizza, but on the
other hand, don't offer pizza with Salami. (In the early days in the US,
pizza seemed the safest food to avoid language problems ;-)
My experience was that Americans don't take any offense and laugh with
you about these misunderstandings. So, take it with a smile.
-- Steffi.
----------------------------------------------------------------------
Stefanie Bruninghaus
Learning Research and Development Center Mail: ste...@pitt.edu
University of Pittsburgh Web: www.pitt.edu/~steffi
3939 O'Hara Street Phone: (412) 624 - 6748
Pittsburgh, PA 15260 -- USA Fax: (412) 624 - 9149
----------------------------------------------------------------------
Scott
wendy <swe...@bmeworld.com> wrote in article
<377A35...@bmeworld.com>...
> Besides the fact that it's already been pointed out several times that
> this is a European word, and you have an American dictionary, *Get a
> better dictionary*.
>
> From Random House Webseter's College Dictionary:
>
> pepperoni or peperoni: a highly seasoned, hard sausage of beef and pork.
> [1920-25, Amer.; < It peperoni, pl. of peperone cayenne pepper plant,
> aug. of pep PEPPER]
>
> I really have no point, other than I'm surprised Scott even owns a
> dictionary.
Because you know such illiterate bastards like hima re drop outs from high
school and have no culture at all. Eitehgr you can type properly or you
are scum?
Kirsten Felton
What do you have to grind your flour? I am interested in a hand mill
I think but do not know what to buy. I am allergic to wheat so I need
to come up with some alternatives in bread. I figured that I would
prefer to grind my own grains. Kitty
Kirsten Felton
family got so small that no one uses it, but now I think I will have to
make some bread and freeze it and take out one slice at a time or enough
for a couple of days at most. I really appreciate talking to you.
Kitty
Regina Schmid
Years ago I bought an electric grain mill with two large stones for grinding
(15 cm in diameter), it makes a terrible noise but I would never change this
monster for any nice and cute hand mill. If you seriously consider bread
baking regularly you will ruin your arm without an electrically driven mill.
As for being allergic to wheat, I assume you could give a try to a pure rye
bread with the same recipe. There should be no problem because there are
only 350 grams wheat to be replaced. Perhaps the pure rye bread contains
slightly more moisture which could be reduced by increasing the baking time
for another 10 minutes. You should try; sometimes it also depends on the
type of oven, the age of the grains, etc., etc... Good luck!
The bread is best kept in the refrigerator because it is without any
chemicals and can get moldy, especially in summer.
Kate Pugh
> Eitehgr you can type properly or you are scum?
Either you realise that there are thousands of other people posting
out there, many of whom take the time to write their articles
carefully, snipping out extra quoting and checking back before they
send their post to be sure they haven't made any typing mistakes or
failed to express themselves clearly; or you get killfiled by lots and
lots of people.
Your postings come across to me as the written equivalent of the drunk
who comes slobbering up to you in the street, shouting incoherently at
the top of his voice, and then shouting even louder when you don't
listen to him.
Kake
--
littl crummly stones
Kake Lemon Pugh - http://users.ox.ac.uk/~corp0141/index.html
jun...@home.com
Exactly!!! Thanks for saying what needed to be said!
Deepest appreciation
"Your postings come across to me as the written equivalent of the
drunk who comes slobbering up to you in the street, shouting
incoherently at the top of his voice, and then shouting even
louder when you don't listen to him." (snip)
Scott
reading what other peopel ahve to say.
jun...@home.com wrote in article <377BC56A...@home.com>...
AgentBlue
Scott wrote in message <01bec401$445539c0$9940...@ewong2.apsc.vt.edu>...
>I suppose yoa are talking abou tme huh? Oh well, it isn't my loss for not
>reading what other peopel ahve to say.
>
It most certainly is, unless you are one of these "ignorance is bliss"
types.
<snip>
AgentBlue
AgentBlue wrote in message ...
oops, I mean specifically it can be their loss Scott. I've seen you make
plenty of good points, but you may as well not even be saying anything at
all if nobody is going to try to decipher that crap.
><snip>
>
>
Scott
AgentBlue <catcherintherye@_spam_home.com> wrote in article
<AhRe3.19294$g02....@news.rdc1.ab.wave.home.com>...
>
> Scott wrote in message <01bec401$445539c0$9940...@ewong2.apsc.vt.edu>...
> >I suppose yoa are talking abou tme huh? Oh well, it isn't my loss for
not
> >reading what other peopel ahve to say.
> >
>
> It most certainly is, unless you are one of these "ignorance is bliss"
> types.
>
> <snip>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
>
AgentBlue
Scott wrote in message <01bec494$d4bfdc20$9940...@ewong2.apsc.vt.edu>...
>"What a nice breeze." Agent blue cried as the sarcasm blew over his head.
>
Maybe I am just too short.....I'm just glad to see you got a sentence out
with all the letters in their right places.
white girl
: Scott wrote...
: >"What a nice breeze." Agent blue cried as the sarcasm blew over his
head.
: >
: AgentBlue wrote...
: Maybe I am just too short.....I'm just glad to see you got a sentence out
: with all the letters in their right places.
Hehehehehe...I liked that very much!
:-)
Lea
ayik....@yahoo.com
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