CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668956ec   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sheet-Pan Bibimbap   
    Categories: Mushroomd, Potatoes, Vegetables, Rice   
         Yield: 4 servings   
       
         6 oz Oyster mushrooms; in   
              - bite-size pieces   
         1 md Sweet potato; scrubbed, thin   
              - sliced in half-moons   
         1 sm Red onion; thin sliced   
              - crosswise in half-moons   
         3    Packed cups coarse chopped   
              - Tuscan or curly kale   
         6 tb Olive oil   
              Salt & black pepper   
         4 c  Cooked medium-grain white   
              - rice; (cold leftovers)   
         4 lg Eggs   
         4 ts Toasted sesame oil; more to   
              - taste, to serve   
         4 ts Gochujang; more to taste, to   
              - serve   
              Kimchi; to serve (opt)   
       
     Position racks in the top and bottom thirds of the oven   
     and set oven @ 450ºF/232ºC.   
        
     On a large sheet pan, arrange the mushrooms, sweet   
     potato, red onion and kale into four separate quadrants.   
     Drizzle the vegetables with 3 tablespoons of the olive   
     oil, season with salt and pepper, and toss to coat,   
     keeping the types of vegetables separate. Try to not   
     crowd the vegetables; you want them to brown, not steam.   
     Roast on the top rack until the sweet potato is   
     fork-tender, the onion and mushrooms are slightly   
     caramelized and the kale is crispy but not burnt, 20 to   
     25 minutes.   
        
     Meanwhile, place another large sheet pan on the bottom   
     rack to heat. When the vegetables are almost done   
     cooking, in the last 5 minutes or so, remove the heated   
     pan from the oven and evenly drizzle the remaining 3   
     tablespoons of olive oil on it. Spread the rice over   
     half of the pan. Crack the eggs onto the other half and   
     carefully transfer to the oven. Bake until the whites   
     are just set and the yolks are still runny, 3 to 6   
     minutes (this time may vary depending on your oven, so   
     watch it carefully).   
        
     To serve, divide the rice evenly among four bowls. Now   
     divide the vegetables evenly as well, placing them in   
     four neat piles over each portion of rice. Use a spatula   
     to slide the eggs over the vegetables. Drizzle each bowl   
     with 1 teaspoon of sesame oil and dollop with 1 teaspoon   
     of gochujang, adding more if desired. Mix everything   
     together with a spoon or chopsticks before diving in,   
     and serve kimchi alongside, if you prefer.   
        
     By: Eric Kim   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... I added chilli spice/powder; that's what makes it Mexican.   
   --- MultiMail/Win v0.52   
    * Origin: Outpost BBS * Johnson City, TN (1:18/200)   
   SEEN-BY: 1/110 18/200 90/1 105/81 106/201 153/7715 218/700 226/30   
   SEEN-BY: 227/114 229/110 114 206 300 317 426 428 470 664 700 266/512   
   SEEN-BY: 282/1038 291/111 320/219 322/757 342/200 396/45 460/58 633/280   
   SEEN-BY: 712/848 5020/400 5075/35   
   PATH: 18/200 229/426