ggwhiz Posted August 12, 2011 Report Share Posted August 12, 2011 I tried grilling Portabella mushroom caps oiled with garlic salt and when flipped filling them with chopped shallots and Parmesan. Worked really well as a side with steak or on top of a burger. Quote Link to comment Share on other sites More sharing options...
shintaro Posted August 12, 2011 Report Share Posted August 12, 2011 ;) When I lived out in Oz we used to Barbie Pineapple Rings lovely :) Quote Link to comment Share on other sites More sharing options...
hrothgar Posted August 12, 2011 Report Share Posted August 12, 2011 Feel obliged to post a picture of my new babyhttp://www.qualitymatters.com/ARY-VacMaster-Chamber-Vacuum-Sealer-SS-p/qmvp-210.htm Quote Link to comment Share on other sites More sharing options...
Winstonm Posted August 13, 2011 Author Report Share Posted August 13, 2011 I found out today that eggplant on the grill can be truly delicious - the key is in preparation. Heavy salt draws out the bitter flavor of the juices. Cut eggplant into rounds, keeping skin on.Salt each side heavily and place into colander for 1 hourRinse thoroughly and pat dry on each sideBrush on olive oil to each sidePepper to tasteGrill for about 10-12 minutes or until flesh is softServe with garlic butter Quote Link to comment Share on other sites More sharing options...
y66 Posted August 13, 2011 Report Share Posted August 13, 2011 A colleague at work married a woman from Turkey several years ago. She taught me this trick. You are on your way now man. Quote Link to comment Share on other sites More sharing options...
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