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mbumby
Nominal vegetables 
14th-Dec-2006 05:54 pm
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Recently was reading about some "guacamole" that was only about 2% avocado. Okfine. I'm cynical enough that I figure that's about par for the standard American food market.

Recently I was wandering through Sam's Club, and could hardly tear myself away from the pasta aisle. I LOVE angel hair spaghetti. The fact that I have I-don't-know-how-many pounds of it at home eventually did prevent me from buying more.

But last night I decided I would open one more of those pasta "Meal of the Month" thingy-bobbers that I am not keeping on top of. Imagine my delight when the bizarro pasta that was included was a "spinach" (i.e. green) angel-hair pasta. Yummmmm! (I've never seen that before. It's REALLY wonderful!)

And then I looked at the sauce that was included.

Eggplant.

Aiiiiii! But I have, twice I think in my life, had eggplant that I didn't have to fight to put away or keep away. Not counting baba however-it's-spelled, which I sometimes like, and sometimes hate, depending on whether it tastes more like hummus or eggplant. And it's not like I haven't already paid for it. And I'm not the sort to say "I don't like the look of that and I won't try it". I tried to get myself to agree to chuck it down the sink if I didn't like it, but never managed. (I am the product of someone who was the product of depression-era growing up, and I hate waste.) So I smelled it. Not bad. So I read the ingredients. *giggle* Yes, it did contain eggplant, but eggplant was the ingredient after "garlic". I'll be happy to eat anything labeled "eggplant" as long as it has no more eggplant in it than this sauce!
Comments 
16th-Dec-2006 07:28 am (UTC)
I've also discovered that there's eggplant (inedible) and "chinese eggplant" (yummy). Ingredient lists rarely distinguish between the 2. I'm not even sure how related the 2 plants are, other than having purple pigment. I should look that up sometime.
17th-Dec-2006 04:18 am (UTC) - Distinguishing Dimensions of Eggplant
And here's another variable for you: One of the 2 times I had eggplant that was Ok was in California when we went to a Chinese restaurant and got them to just feed us -- bring us whatever. One of the dishes I could tell was eggplant, but I tried it nonetheless. Was okay enough that I went back for more, and my next serving was terrible. (i.e. it tasted like eggplant.) We asked the waiter/owner/server guy who spoke little English what the difference could have been, and he indicated that the dish was entirely *baby* eggplant, except that part of it had had the skin removed. (I'm betting on the stuff sans skin being the more edible bits.)
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