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Eggplant

post #1 of 4
Thread Starter 

I never worked with egg plant but I really want to play around with it. I don't want any recipes. I'm just wondering what flavor profile I'm looking at and ways to cook it. 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
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“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
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post #2 of 4


Simple what flavor do you want and what nation will the dish come from?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #3 of 4
Thread Starter 
Quote:
Originally Posted by chefedb View Post
 


Simple what flavor do you want and what nation will the dish come from?

unsure and Asian sounds fun 

“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
Reply
“The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.”- Julia Child 
Reply
post #4 of 4

Chinese eggplant chopped in large half moon (skin one of off) of large eggplant large diced, stir fried with peanut oil and minced garlic.

Pour and toss with oyster sauce makes a tasty side dish.

 

Luc H.

I eat science everyday, do you?
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I eat science everyday, do you?
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