but apparently in Dallas there's not a "Safelite
repair, Safelite replace," so they had to bring in a
replacement 777, where from is anyone's guess.

"went through the windshield" == caused a loss of cabin pressure and
oxygen masks dropping?

Birds generally (not always) fly at lower altitudes,
so probably not; I didn't get a report on that, though.

I expect that what you are talking about is a hand or electric crank machine about the footprint of a dutch oven and perhaps 12-18 inches
tall. The machines I am talking about on these shows are much larger, perhaps the size of a small frig or more.

Mine was somewhere in between, capable of making
a half gallon. Why would anyone want more?

I was watching the one on a Chopped show we had on tonight. Seems to me
that it was making half gallon or even less -- but doing so in about ten minutes. It has been decades since I used a home ice cream maker, but
seem to recall that it took an hour or even more.

Fair enough, as an hour would exceed the entire
time allotment for the contest. I guess one could
supply liquid nitrogen for instant-freeze dishes,
but that would likely open the way for gruesome and
bizarre accidents and subsequent lawsuits.

Pork and beer -- two of your favorites.
Title: Virginia City Ribs
Categories: Pork, Grill, Ribs, Snack
Yield: 1 Servings

2 Bottles beer
1/4 c Chopped onion
1 tb Butter
1/3 c Prepared mustard
2 ts Celery seed
1 ts Ground turmeric
4 lb Country-style ribs
2 Cloves garlic, minced
1/2 c Vinegar
1/4 c Honey
1 ts Salt

That's a bunch of mustard, though.

Eggplant, Tomato and Chickpea Casserole
Categories: Dairy Free, Gluten Free, Halal, Healthy, High Fiber, Middle Eastern, vegan
Yield: 4 to 6 servings

1 lb eggplant (1 lg or 2 md), peeled if desired
Salt to taste
3 Tb extra virgin olive oil
1 lg onion, sliced thin across the grain
2 garlic cloves (more to taste), minced
salt
28 oz cn chopped tomatoes
2 Tb tomato paste
1 pn sugar
1/8 ts cinnamon
1 sprig basil
15 oz cn chickpeas, drained
3 Tb chopped flat-leaf parsley (opt)

This dish is based on a Middle Eastern staple traditionally
served with fresh Arabic bread at room temperature, though
I like to serve it warm. The casserole tastes best if made
a day ahead.

Halve eggplant lengthwise, then slice about 1/2" thick.

Preheat the oven to 450F. Line a baking sheet with aluminum
foil, and brush the foil with olive oil. Place the eggplant
slices on the foil, sprinkle with salt and brush each slice
lightly with oil. Place in the oven for 15 min or until
lightly browned. Remove from the heat, and carefully fold
the foil in half over the eggplant. Crimp the edges together,
so that the eggplant is sealed inside the foil and will
continue to steam and soften. Leave for at least 15 min.

Meanwhile, make the tomato sauce. Heat 2 Tb olive oil in a
large, heavy skillet over medium heat. Add the onion. Cook,
stirring often, until tender, 5 min, and add the garlic and
a generous pinch of salt. Cook, stirring, until the garlic
is fragrant, about 1 min. Add the tomatoes, tomato paste,
sugar, cinnamon, basil and salt to taste. Bring to a simmer,
and simmer uncovered, stirring often, for 20 to 25 min, until
the sauce is thick and fragrant. Add freshly ground pepper,
then taste and adjust salt. Remove the basil sprig, and stir
in the drained chickpeas.

Preheat the oven to 350F. Oil a 2-qt baking dish or gratin.
Cover the bottom with thin layer of tomato sauce, and make
a layer of half the eggplant. Spoon half the remaining sauce
over the eggplant, and repeat the layers.

Bake 30 min, until bubbling. Remove from the heat, and allow
to cool for at least 10 min. Sprinkle on the parsley before
serving.

Martha Rose Shulman, New York Times
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