Quoting Michael Loo to Nancy Backus <=-

I don't recall if there's a nutritional justification for
pairing eggplant and potatoes. Eggplant, wheat, and rice
combine to make a complete protein; what on earth could
potatoes add to that or any equation?

Eggplant is very low in any kind of protein.

Grains combine well with pulses. Wheat and rice are both deficit in
lysine while pulses have lots of lysine but are deficit in one of
the other essential amino acids that grains have plenty of.

And some of potato's merits are being a good source of vitamin C
with lots of potassium but not a lot of sodium.

Some recent tastes here:

As well as using radish tops we've been thinning out our leaf
lettuce, basil and cilantro. Baby lettuce leaves, fresh from the
soil and chilled briefly in the fridge make the most amazing salads.

Castillo de Monseran garnacha Carinena DO. A real treasure in the
"value" wine category. Just $13.95 in Yellowknife, about $9-$10 in
the southern provinces and according to the Internet just $4.99 at
Shoprite in New Jersey! The Carinena vineyards are located in the
Aragon region, south of Rioja and Garnacha is Grenache. After
breathing for a bit it is very fruit forward, a dark red black in
color, low in tannins and acidity, with a bit or residual sugar.
Very nice with grilled meats, tomato based pasta dishes, and cold
cut platters. Would buy again; actually we have already.

Aged Havarti: Castello Reserve Aged Havarti is made in Denmark and
imported into Canada by Arla Foods. It is matured for 12 months,
becomes semi-hard and crumbly like old Cheddar rather than semi-soft
and rubbery. It becomes a little bit sharp with age and takes on
nutty notes not unlike Emmental. My package was half price at the
store because it was "extra aged"! Would buy again but not at full
price.

I got lucky and was able to pick up packages of Limburger, Castello
Danish blue and Village Cheese Factory wild salmon Cheddar the same
day as well, all at 50% off. These cheeses are usually $40-$60 per
kg and out of my budget but at $20-$30 I don't mind loading up on
them.

The Village Factory Cheese company is in Armstrong B.C. but not
connected to the large Armstrong Cheese company. It's small family
owned artisan cheesemaker in the same area, the Okanagan Valley.

Newly formatted:

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Southern Maryland Stuffed Ham
Categories: Southern, Ham, Stuffing, Vegetables
Servings: 40

1 whole fresh corned ham,
bone in
8 bn kale, stems removed and
washed well
5 heads Savoy cabbage, finely
sliced, no cores
6 yellow onions, sliced thin
3 c picked celery leaves
1/2 c Coleman's Dry Mustard
1 1/2 yellow mustard seed
1 c crushed red pepper flake

In a large roundeau sweat the sliced onions in a small amount of
oil. Add in the cabbage then the greens in small amounts. Season the
mixture with the spices and continue to cook until greens are
tender. Cool the braised green in a perforated pan overnight.

Debone the ham by making an incision down and around the leg bones,
completely removing the bones and joint. Fill the cavity with about
1/3 the braised greens, then reform the ham and secure with
butcher's twine. Using a boning knife maker several 2 - 3" wide and
5" deep incisions around the ham. Stuff the remaining braised greens
into these pockets.

Wrap the stuffed ham with cheesecloth or place in an old pillow
case. Boil the ham for approx 4-5 hours or until the internal
temperature of the meat is at 150 degrees. Cool the ham in the
cooking liquid overnight, then remove from cheesecloth and slice
thinly.

From: The Fairmont Sonoma Mission Inn

MMMMM-------------------------------------------------

Cheers

Jim


... Bacon grease is my favourite essential oil.

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