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.

I'm relying on an old memory of an article in
Scientific American from the '60s, in the early
days of complementary protein thinking, which
listed a number of food combinations that had
evolved to give various peoples meatless sources
of complete protein - one of the diets given as
providing surprisingly complete sets of amino
acids was "eggplant, rice, and chapatis."

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.

Isn't vitamin C largely destroyed by heat?

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.

I'll take your word on that!

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.

That's more Lilli's style of red than mine, but we'll
be on the lookout.

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.

We were at Ramona Ranch, which had a guest fromagere,
a charming young woman of about 50 who had given up a
professional career of some sort for doing the artisan
stuff she loves. On sample were four spreads made with
her "cabemoo" cheese (get it?) and of which I bought a
jar of the cumin-jalapeno-garlic in olive oil, as that
combines several of my favorite flavors. I'd intended to
give it to our friend Rob, but it turns out he already
has one in his own fridge. Sad to say, none of the regular
cheeses she offered impressed - I tried versions of sage
Derby, Asiago, Manchego, and Gruyere, all of which were
rubbery and tasted about the same, so I didn't investigave
the others available. I discussed this with her, and she
noted that the local market preferred milder younger
cheeses, and you can't argue with that.

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.

Everyone's happy - you for getting aged cheese,
the grocer for getting rid of rotten cheese.

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.

Blessed are the artisanal cheesemakers.

Title: Southern Maryland Stuffed Ham

I've had a version of this dish - people cite it
as a regional gem, and I just don't see the big
deal - it's dead salty, and I prefer ham and
greens separately anyhow.

From: The Fairmont Sonoma Mission Inn

Never been there, but we've stayed at the Sheraton
Sonoma Petaluma, which is about 5 miles away.
Southern Maryland is about 2500 miles away.

Southern Pimento Cheese
categories: spread, dip, California, Sonoma, Carolinas
yield: 1 lb

10 oz extra-sharp cheddar, shredded
2 oz cream cheese, softened
2 Tb mayonnaise
1 Tb onion, finely chopped
4 oz jar pimentos, drained
1/2 ts salt
1/4 ts cayenne pepper (or less tt
1/4 ts pepper

Thoroughly combine all ingredients in a large
bowl. Serve with your preference of wheat
crackers, pretzels, or celery. Pimento cheese
also makes for a great sandwich!

Annie Reeves via La Crema winery, Windsor CA
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Quoting Michael Loo to Jim Weller <=-

some of potato's merits are being a good source of vitamin C

Isn't vitamin C largely destroyed by heat?

Some. About half. Enough remains to keep a poor Irishman from
getting scurvy in times gone by.

Vegetables loose vitamin C from:

-1-oxygenation, both from aging in the open air after being
harvested and mashing or pureeing them after they're cooked.

-2- high heat

-3- being water soluble, leaching into the cooking liquid when boiled.

So the healthiest way to prepare them is to steam them in their skins
or boil them and save the cooking water for soups, gravies and
breadmaking.

Still, I prefer to pan fry, deep fry, roast and bake them much of
the time.

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

Title: Scurvy Cure
Categories: Alcohol, Beverages
Servings: 1

1 1/2 oz Captain Morgan White Rum
3/4 oz 100% cranberry juice
3/4 oz lime juice
3/4 oz simple syrup
Lime wheel and rosemary
sprig, for garnishing

Cranberry and rosemary are two flavors that are made for each other.
The sprig of rosemary is really key here: It's a big garnish with a
deep, woodsy aroma that can be enjoyed without requiring you to
slave over a syrup or infusion. With sweet and tart cranberry juice
(and a hint of lime), this cocktail is an easy but powerful sipper.

Combine all ingredients (except garnish) with ice in a cocktail
shaker. Shake until well chilled, then strain into a rocks glass
filled with fresh ice. Garnish with a lime wheel and a sprig of
rosemary, slapping the rosemary between your palms before adding it
to the drink.

From the Diageo Corp

From: Serious Eats

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

Cheers

Jim

... Salads? If you don't have scurvy, you're not a real man.

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