Peregrines guard vinyards against starlings

[dale]

Patti, I'm a more primitive and impatient chef. Granted, I'm usually POd at squirrels when making them. I just slice them thinly and fry them on oil, with salt and pepper, sometimes powdered chipotle pepper rather than black. When both sides are browned, I add a bit of water and cover them to steam. They're amazing, and, as I said, remarkably like eggplant. Maybe it's the very low-acid Mr. Stripey tomato, but prepared like that, they are not in the least sour!  But I love corn meal in general, and bet that if I were less enraged during the process of cooking, I'd use that as well.