There are 2 items I really miss in my pantry, so I'm going to attempt to make them from scratch. The first is miracle whip. I've always been a mayonnaise girl myself, but there are just some recipes that necessitate miracle whip (for example, deviled eggs...or dressed eggs if you prefer). Miracle whip gives it more of a zip. The recipe for miracle whip seems fairly complex, but I'm going to attempt it.
The second item I miss is rotel. I never realized how tex-mex I was. I found a recipe to imitate it. I'm going to attempt it if I can find some jalepeno peppers. I have a good chile verde con pollo recipe from a friend with New Mexio roots (thanks, Gladie), and it's impossible without rotel.
The next big newsflash is I LIKE EGGPLANT. A neighbor recently prepared an eggplant and beef dish, and it was so yummy! My tastebuds surprised me. I've always turned my nose to eggplant, but I never gave it an honest try. I'm going to fix the same eggplant and beef dish for my family. We'll see if it passes the kids' taste test.
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Johanna brought a white eggplant home from B'Ham. It really looks like an egg. What color is yours?
Kathy
Our eggplant here is deep purple. I'm not sure why this veggie is called an "eggplant". I was telling a neighbor the English word for this veggie. She knows some English, so she was baffled as to why it was egg-plant. I have no idea what it has to do with an egg.
Hey - I found this Miracle Whip recipe - it doesn't sound too hard. Let us know how it turns out!
[Q] From Thomas Casey: “Why do we call the eggplant by that name?”
[A] This curious comestible (actually a fruit, but eaten as a vegetable) probably has more names in varieties of the English language than any other. That’s because it has been cultivated for a very long time and it has been widely transmitted across the world from its heartland in eastern and southern Asia (the Arabs introduced it to Spain from India as early as the eighth century AD, and the Persians took it to Africa).
The name of eggplant was given it by Europeans in the middle of the eighteenth century because the variety they knew had fruits that were the shape and size of goose eggs. That variety also had fruits that are a whitish or yellowish colour rather than the wine purple that is more familiar to us nowadays. So the sort they knew really did look as though it had fruits like eggs.
In Britain, it is usually called an aubergine, a name which was borrowed through French and Catalan from its Arabic name al-badinjan. That word had reached Arabic through Persian from the Sanskrit vatimgana, which indicates how long it has been cultivated in India. In India, it has in the past been called brinjal, a word which comes from the same Arabic source as British aubergine, but filtered through Portuguese (the current term among English speakers in India is either the Hindi baingan, or aubergine). Some people in the southern states of the US still know it as Guinea squash, a name that commemorates its having been brought there from West Africa in the eighteenth century.
Kimberly
Kimberly, Thanks for info eggplant. I'll, uh, try to translate that into this impoosibe language. It'll come across something like "British eggs cultivated in India we eat like Guinea squash." My sentences usually make about that much sense. -Lisa
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