Order fire is when you have to make it right away. For example, if someone orders a steak, I get notice and get it cooking to the temperature specified so that by the time it gets fired (picked up), I'm ready or just need a couple of minutes.
Order fire means pick up that steak, so if I don't have an extra (which I usually do), I'm now lagging and people have to wait for their steak. This is why selling appetizers is so important!
With brunch, while there are people who order something like yogurt or scones to start off, most just go straight for the eggs and other entrees right away. Eggs don't take long to make, but it still gets really hectic when you only have so many pans and burners to work with.
Depends on what you're making. Bigger eggplant are great for making dips like eggplant caviar and for stuffing, or if you're doing something like a baked eggplant casserole (ooh, I'm craving some real eggplant parm now . . . no breading, just simple tomato sauce, eggplant, and a bit of cheese). Though, small, elongated eggplant make really cute little boats for stuffing.
Just make sure not to pick up red-orange skinned eggplant, since that's best left for pickling!
As for braising, there is nothing to it in this case. I just took the eggplant, made a few slits, put in some garlic slivers, then heated up a bit of olive oil, sauted them a couple of minutes, then added a bit of water, brought to a simmer, and covered until the eggplant was tender. Then I uncovered to brown the eggplant a little. Err on the side of too little water since you can always add more if they're still not cooked enough.
Sprinkle parsley or any other herb you like and serve with vinegar of your choice or lemon juice, or even something like a bit of creme fraiche, though that's entirely optional.
If you have a grill you can just grill eggplant whole. You can scoop out the flesh and mash it or just shred it and serve it with garlic, soy, lemon zest and juice, sesame seeds/oil/paste, herbs,yogurt, pesto, etc.
Last place I worked we used to do this and add garlic, lemon zest and juice, and parsley. We served it with bluefish. It was so delicious and addictive!
There are a lot of really great recipes, so it all depends on what you're in the mood for! I'll be glad to help make an eggplant convert out of you.
Mmm, I love baba ghanouj and pretty much all eggplant purees. I hope you get some really good baba ghanouj!
I have a whole lot of egg yolks left over from the financier. If I had that ice cream maker I can't fit anywhere around here, you can bet I'd be working on some ice cream.
Instead, I'm making some sables that will take up half of those yolks and lemon curd with the rest. I could make a savory custard, but I'm just not feeling that idea right now.
The lemon curd is going to be one of the components of that next project I'm working on.
Part of me wants very much to just toss the yolks, but I just can't do it. Heh.
The ninja dog would indeed enjoy that eggplant dish. As well as the sables, and the lemon curd.
The ninja has been known to eat lemon curd straight from the jar in winter. But I'm sure yours is better.
There's other ways to eat it?????! (jk, I know there is) I love lemon curd, I can 6 jars every summer. Eat it straight out of the jar, yum. I might put it on a scone if I'm feeling adventurous with it, but not typically.......
3b/fine/porous/dry/still trying to figure out density...
OMG, everything looks so good, both your dishes and your produce! I can seldom find small eggplants of any variety, and I so much prefer them. Love me some eggplant! And what cute little round yellow squash.
If I allowed myself to do all that baking, I'd really be as big as the house - I'd eat too much of my own cooking. I can only do it if I give it all away.
2C/3A/3B - mod. CG, med. to fine, normal to low porosity/normal elasticity
Current Main Rotation: MG217 medicated, GTTT or Aim2Health 'poos as scalp needs, YTCarrots or Elucence cond., Spiral Solutions Protein Trtmt & Deeply Decadent Cond., CJCCCC reg or lite, KCCC, AO Mandarin Magic, Giovanni LA Hold Hair Spritz + lots more, sporadically
HG Method: Super Soaker + Smasters-ing, brief upside down diffusing then clips or clamps & air dry. Blend gray w/henna glosses
Auntnett, I'm just in awe of how seemingly every year there is more and more exquisite and also rare produce available at the markets. Today I went for just some fruit on my way to work, and finally saw new potatoes, which I had been wondering about seeing as how it's August and not a sighting yet. I resisted temptation, but thoughts of steamed new potatoes bathed in butter and sea salt won't go away anytime soon!
Also saw cantaloupes, tomatillos, all kinds of peppers, and the corn! Can a stew of peppers, eggplant, and corn along with the newly arrived heirloom tomatoes be far behind? Especially with some of that Rocambole garlic I spotted!
I managed to walk away with just some white peaches, shiro plums, sour cherries, heirloom tomatoes, leaf lard, and lemon balm for a sorbet I'd like to make at work.