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You could also try these recipes that I have already posted here on cooking For Engineers. Ginger Beer: http://www.cookingforengineers.com/forums/viewtopi c.php?t=2240&highlight= Dandelion & Burdock: http://www.cookingforengineers.com/forums/viewtopi c.php?t=2304&highlight= Liqourice Root Beer: http://www.cookingforengineers.com/...

The other day, my wife and I grilled up some portabello mushroom caps after brushing them with a little olive oil, and a sprinkling of salt, pepper, a dash or onion powder and a dash of garlic powder. We ate them on chewy onion/cheese kaiser rolls with a sauce made of basil, olive oil, garlic, and ricotta cheese. It was perhaps the greatest sandwich I had ever eaten, although now that I ...

thank you, both! You've each given me a new set of ideas to work with. I'll let you know the results! Best regards.

I think I finally found the recipe you're looking for. Look here

Very well prepared. Great post here. I love it. This is easy though. Thank you.

Gareth, Your posts are amazing! Michael

My method for cooking eggplant that does not contain tons of oil is to slice the eggplant, brush lightly with olive oil, and put under the broiler or on the stovetop grill until browned. That does a great job without all the excess oil. From there, I can do many things with it, one of which, if I've sliced it lengthwise, is to lay on a little marinara sauce, a slice of mozzarella, some fresh ...