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What is the secret to cooking eggplant well? Anyone have some advice?
Strongly disagreed on peeling skin.
Works well for indian recipes, curry, dal,
Here's something simple I tried, and did alright on it,
Slice them thin, add salt and Turmeric powder [leave skin on],
You can let the flavor soak in, an hour is good,
Deep fry until golden brown, serve.
Note: just like fries, it is best not left out too long!
This one is dead easy, college boy dorm room easy, and it's not bad.
Put a chicken breast or a few chicken tenders in a bowl. Add some soy sauce, oil, and a squirt of sriracha sauce or something equivalent. Microwave until cooked thoroughly. Let cool and shred with two forks.
Prepare two packages of dry ramen noodles.
Add chicken after the ramen gets to boiling well.
Just when done crack an egg into the pan and stir.
Add the powder mix if you wish, or work out your own mix with soy, chili powder, garlic powder, and so forth, as per your taste.
The amount of liquid you prefer is something you'll have to work out for yourself. Not too hard.
If you're feeling ritzy you can get fresh ramen noodles at a local asian store. Much better of course but less instant grub style.
I haven't added veggies to this one but I bet that'd work fine.
'Mmm!' - Chess Pie for me, thanks! ...
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