Listening
exercise: The New York Times Cooking with the Times: Dips and spreads Baba Ghanouj January 27, 2003 |
| next dip spread eggplant (UK: aubergine) wonderful smooth creamy to be grown all over Mediterranean influence French Greek Italian Turkish Lebanese pretty much staple caviar puree pan poking knife steam to explode oven quite a mess to coat in olive oil skin crisp whole to burn inside to roast succulent to take (amount of time) to put on gloves reaction to nightshade to be related to poison ivy to itch to work with s.t. rubber gloves soft over that time whole beautiful to clean to squeeze to pull |
meat to be left with to make sure Robocou (food processer brand name) to break down to stay thick to create a bite to look ugly to make s.t. nice thinner to drain basket chinois to get rid of extra liquid to add s.t. to. s.t. roasted traditionally raw garlic to cook down raw mellow(er) to comfit paste garlicky flavor bitter sweet to enhance flavor slightly acidic to bind nicely with s.t. salt fresh ground pepper lemon to give s.t a pulse (in a blender, food processor) to see how it looks to check consistency nice I'm just gonna (going to) to let s.t. go a little longer all right seeds to pass s.t. through s.t. tahini paste to remix to look different to taste nuttier and that's going to be our... |
Listening
comprehension questions:
1. Why should holes be pierced
in the eggplants before they are baked?
2. Why does the demonstrator,
Robert Thomas, wear gloves when working with eggplant?
3. Name two common food plants
in the nightshade family (Solanaceae) besides eggplant. What is the Chinese
name for this plant family?
4. How does Thomas prefer the
garlic added to this recipe to be? Why?
5. What version of this dish is
sometimes called "poor man's caviar", and why is it called this?
6. What is tahini, and how is
it different from its Chinese equivalent?
7. Where in Taipei might you be
able to find a dish like this?
