ML> In my experience, especially with Lilli, grownups are
ML> often in fact picky eaters.
> As I raise my hand.  Especially for anything that's
> lived in the water.

Though as I've seen, if one labels it breakfast,
you'll down just about anything (except if it's
lived in the water),

> Speaking of hands...I wonder if 151-proof rum would
> work as a hand sanitizer? 

The guideline is for things with an alcohol
content of 70% or more by volume. This seems
to be true for both propyl and ethyl, nobody
ever mentions methyl for fear of being sued
I guess. 151 rum is 75.5%, which is above the
threshold if the stuff hasn't evaporated off
much. Other things to note are that many
commercial hand sanitizers are in the 60 to
65 range, and people trust them, though the
guideline writers don't seem to think that's
good enough. I figure 30-40 will knock down
baddies enough that my own immune system can
finish the job. There's way too much cover 
your ass and way too little research in those
numbers, and I figure we're going to become an
eloi-morlocks society, and, thank you I'd be
with the morlocks.

> And as an aside...another thing I'm picky about...
> most hard liquors...bleurggg!

Which ones will you drink straignt, in 
cocktails, in a box, with a fox?

You can substitute ground pork for the prawns
(shrimp, lived in the water) in this recipe.

Chinese Stuffed Eggplant
Categories: Chinese, New Zealander, Filipino, starter, main, shellfish
Servings: 4 to 8

g - Eggplant
4 lg Japanese eggplants
- or 2 Italian eggplants
150 g shelled prawns, roughly chopped
150 g minced pork, 20% fat
- M says 25+ fat
1 spring onion, finely chopped
1 ts Chinese cooking wine
2 ts cornstarch
1 egg
1/2 ts brown sugar
1/2 ts white pepper
1 ts sesame oil
salt
oil, for frying
h - Breading
2 eggs, beaten
h - Batter
1 c flour
1 Tb cornstarch
1 1/2 c ice cold water
1 ts baking powder
1/2 ts salt
h - Sauce
1 1/2 c chicken stock
2 Tb oyster sauce
1 Tb soy sauce
2 ts sesame oil
4 cloves garlic, minced
1/2 ts brown sugar
2 Tb cornstarch, mixed in
1/4 cup water
salt
white pepper
spring onions, to garnish

In a bowl combine all eggplant ingredients apart from
the eggplants and oil for frying.

Cut eggplants into 1 1/2" sections then make another
cut in the middle carefully without slicing through.
The pieces should still be attached on one side

Heat a large pan filled with oil for shallow frying.

Prepare the batter by mixing all batter ingredients.

Fill the middle of each eggplant slice with the filling.

Dip the eggplant on the filling side into the batter then 
pan fry the eggplant filling side down for 6 min on low 
heat. Turn to one side, then cook for 2 min then turn to 
the other side and cook for another 2 min. You might need 
to add oil in between as eggplants absorbs oil.

Set aside cooked eggplants.

Prepare your sauce, using the same pan, remove all but 
2 Tb oil. Saut˙ garlic on low heat and once it turns 
golden pour chicken stock, oyster sauce, soy sauce, and 
brown sugar. Bring to a boil. Add cornstarch mixture, 
season with salt and white pepper. Gently add the 
eggplants in one layer, cover the pan, bring back to a 
slow boil, then simmer 3 min, until sauce has thickened.

Drizzle sesame oil on top then serve garnished with 
spring onions.

Raymund at angsarap.net inspired by Wong's Kitchen, Auckland