In Europe doggy bags are a newish thing and still kind
of looked askance at. The natives generally solve the
problem by not ordering more than they can eat. Anyhow,
it's not like we had any place to take our leftovers.

There are not many restaurants in our orbit that do not make the serving
size much more than we can eat. There are a few who might offer "senior sizes", but not a lot. Best that we can do is to choose between bring

Of course, senior plates most often do not come with
a discount commensurate with the smaller portions.

half of each entree home, or split an entree (if we find something that
both of us like equally). The only other alternative is to graze on appetizers -- which we do sometimes.

I've been doing that for decades - used to order three
appetizers, then, as I aged and my appetites diminished,
two appetizers or just a main. The distinction between
appetizers and main courses is kind of arbitrary anyway.
Better to call them, as some restaurants do, small plates
or large plates.

You may well have had this exact dish at Ian's. Most notable thing

Not at Ian's. Ian would not have offered me an
Indian meal at his table.

about the recipe to me is his run-on sentences. I've had eggplant so

Nothing a couple pieces of punctuation couldn't
fix. I wonder if that was the way the directions
were presented in the original source. Ian was and
perhaps is known for obeying strict rules in his
citations (I am very much against that and will
fix grammar and spelling without compunction).

rarely, I could not begin to say how this would taste.
Title: Brinjal Moju (Eggplant Moju)

I've had this dish or its family many times - often there
are mustard seeds instead of ground mustard and ordinary
onions rather than shallots. I think 50 mL of vinegar is
a bit much, but the sugar at the end might make up for it.

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Woodland Sauce (Fumet De Bois)
Categories: Sauces, Poultry, French
Yield: 8 servings

1 oz Dried cepes
1 1/2 pt Chicken stock
1 ts Chopped shallots
4 fl Port
3 tb Double cream
2 1/2 oz Unsalted butter
Salt & pepper

Rinse cepes carefully under running water to eliminate sand and grit.
Put them with the stock in a saucepan and bring to the boil. Lower
heat and simmer, uncovered, skimming if necessary for 1 1/2 hours, or
until stock is reduced to 8 fl oz. Strain the liquid very carefully -
if your sieve is coarse, use several layers of damp muslin. This is
to remove remaining grit. Discard or freeze cepes for use separately.

Put the shallots with the port into a small non-corrodible pan and
bring to a boil and flame. When the flames die down, reduce to a
glaze. Add the reserved, strained sauce base and bring to the boil
again. Boil down to 5 fl oz. skimming if necessary. Remove from heat.
Add the cream, season and set aside until required.

May be cooked ahead to this point.

Just before serving, reheat to boiling. Remove from heat and swirl in
the butter a little at a time, reheating from time to time just
enough to prevent the sauce from getting too cold. Check seasoning
and serve instantly. Buttered sauces wait for no one.

Recipe IMH, after "Cooking of South West France" Paula Wolfert

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--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 05-14-19 11:17, Michael Loo <=-
spoke to Dale Shipp about 383 Doggy bags <=-

There are not many restaurants in our orbit that do not make the serving size much more than we can eat. There are a few who might offer "senior sizes", but not a lot. Best that we can do is to choose between bring

Of course, senior plates most often do not come with
a discount commensurate with the smaller portions.

I suspect that is because the food cost is not a major part of the
overhead for the restaurant. I don't know how much a $20 plate costs
for the raw food, but suspect that it is well less than $8. Do you
know?

half of each entree home, or split an entree (if we find something that
both of us like equally). The only other alternative is to graze on appetizers -- which we do sometimes.

I've been doing that for decades - used to order three
appetizers, then, as I aged and my appetites diminished,
two appetizers or just a main. The distinction between

Which is why we have begun to favor "happy hour", for lower priced
appetizers more than for discounts on the booze.

You may well have had this exact dish at Ian's. Most notable thing

Not at Ian's. Ian would not have offered me an
Indian meal at his table.

Really -- I would have imagined that Ian was rather catholic in his food choices. (Note that was a small c, not capital C).

citations (I am very much against that and will
fix grammar and spelling without compunction).

I often edit recipes I decide to publish. Mostly to break up run on
paragraphs into separate logical paragraphs.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: LAMB WITH ONIONS
Categories: Indian, Meats
Yield: 6 Servings

4 lg Onions
7 Garlic cloves; peeled
1 Ginger; piece, 1 inch long
-coarsely chopped
1 1/2 c Water
2/3 c Vegetable oil
1 Cinnamon stick; 1 inch
10 Cardamom pods
10 Cloves, whole
2 1/2 lb Lamb shoulder; boneless
-trimmed of fat,
-cut in 1 inch pieces
1 tb Coriander, ground
2 ts Cumin, ground
6 tb Yogurt, plain;beaten lightly
1/2 ts Cayenne pepper
1 ts Salt
1/2 ts Garam marsala

"It's preferable to use freshly ground cumin and coriander seeds
yourself, but in a pinch, store bought ground cumin and coriander
will do."

Halve three onions lengthwise, then cut crosswise into very thin
half rings. Chop fourth onion finely. Keep two types of onions
separately.

Put garlic and ginger into container of blender or food processor;
add 3 Tbsp of the water and process till smooth.

Heat oil in large, wide saucepan over medium-high heat. When hot,
add sliced onions. Stir gently and fry 20 to 25 minutes or until
onions are reddish-brown. If necessary, reduce heat near the end of
cooking time. Remove onions with slotted spoon; spread on cookie
sheet lined with paper towel.

Add cinnamon, cardamom and cloves to hot oil in pan. Stir 5 seconds
over medium-high heat. Add 10 cubes meat or as many as pan will hold
in single layer. (Do not crowd pan.) Brown meat on one side; turn and
brown meat on other side. Remove with slotted spoon; set aside.
Repeat with remaining meat.

Add chopped onion to oil. Stir and fry on medium heat until brown
around edges.

Add garlic-ginger paste. Stir and fry until all water in it seems
to boil away, about 2 minutes. Reduce heat. Add coriander and cumin;
fry 30 seconds.

Add 1 Tbsp yogurt; stir and fry, incorporating into sauce. Add
another tablespoon yogurt, incorporating it into sauce. Repeat with
remaining yogurt.

Add meat and accumulated juices in bowl, remaining water, cayenne
and salt. Stir to mix. Bring to simmer. Cover, reduce heat to low and
cook 1 hour or until lamb is tender.

Add fried onions and garam marsala. Stir to mix; cook uncovered 2
to 3 minutes, stirring gently.

Remove from heat and let pan sit a couple of minutes. Fat will rise
to the top, remove with spoon.

SOURCE: Madhur Jaffray, published in Toronto Star Shared by Anne
MacLellan Submitted By KAREN MINTZIAS On 06-26-94

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... Shipwrecked on Hesperus in Columbia, Maryland. 02:40:42, 15 May 2019
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