Text 10740, 107 rader
Skriven 2007-01-19 21:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Villee or Vilee 912
===========================
 HN> when people started calling him  DICK KIM instead of RICHARD (grin). Of
 HN> course it took him a bit of time to  figure it out and then it was even
 HN> funnier as everyone had begun to call him  dick by that point. 

He could have been a car salesman, then they would
have named him William.

==

 -> The main appeal (besides scarcity) is that the aroma is
 -> reminiscent of sex hormones. Not that great of a deal.
 HN> Some seem to think so!

The hormones are fine. Truffles I find mostly a waste of
time. Sure, they enhance some dishes, but so do regular
mushrooms, onions, garlic, and MSG.

Further, many people (read t C i t H) get cheap summer
truffles and stick them in all over the place, and they
look all luxurious but taste like almost nothing. Seldom
have I had a real truffle outside Europe, and even in the
cases I've found real ones, they tend to be stale. P.S.
The Oregon ones are not great.

 HN> Hmmm, I'd have thought you'd love pheasant, but not if it's cooked to 
 HN> dryness! I think a wild pheasant has the most wonderful flavor, as do
 HN> most  game birds.

As I said, they do have their place, but I am definitely
not going out of my way for them. For some reason I prefer
Guinea fowl: perhaps they're fatter.

 -> Do you serve meadowlark with citrus juice?
 HN> Not I, I had them fried and I ate them not by choice at the time. They
 HN> were  actually pretty good though, and in a pinch I'd not be averse to
 HN> having them  on the plate. 

One has to travel the world to find such a dish.

 -> Spicy Chicken with Thai Basil
 HN> Simple straightforward, and it looks pretty good too!

Did you ever wonder why the food at Thai restaurants came out
ten minutes after you ordered it? 'cause it takes 5 to cook.

 HN> I'd probably add a bit of celery as well.

[gargl]

-Begin Recipe Export- QBook version 1.00.14

Title: Khai Luk Koei ("Son-In-Law's Eggs")
Keywords: Side Dish, Eggs, Thai, Colonel

               KHAI LUK KOEI ("SON-IN-LAW'S EGGS")
               ===================================
  This dish is traditionally made from quail's eggs, and the name is
  an aliterative euphemism. The story goes that is a young man is
  being less than kind to his wife, then on a regular visit to his
  mother-in-law, she will give him a salutory reminder that his
  behaviour has been noted by serving this dish. The message is plain,
  straighten up and fly right, or his wedding tackle will take the
  place of the similarly sized eggs in a dish of khai luk koei.

  Mrs. Bobbit was not an original: Thai wives with errant husbands
  have for centuries taken a singular solution to their woes: the
  husband returns home with too much alcohol in his belly and lipstick
  on his collar, to be pacified with a blow from the granite sakh
  (pestle) and relieved of his offending glands, which are typically
  fed to the pigs or geese so they cannot be restored - a step Mrs.
  Bobbit omitted :-)

  Seriously though, this dish is delicious and easy to make. If you
  don't have quail's eggs, then use 8 hen's eggs. You can also use the
  sauce to go with fried eggs or simple omelettes.

  INGREDIENTS: (FOR 4 PEOPLE)

     24 quail's eggs
      4 tablespoons of shallots, (purple onions), thinly sliced
      3 tablespoons of fish sauce
      1 tablespoon dark sweet soy sauce
      2 tablespoons of honey
    1/2 teaspoon of prik phom (ground red chillis) (approx)

  The eggs are hard boiled then shelled. If you are using hen's eggs,
  cut them in half. They are then stir fried in a little oil on medium
  heat until they are beginning to crisp, and then removed from the
  pan and placed on the serving platter.

  Add the shallots to the pan and saute until they are beginning to
  crisp. Remove about half of the shallots and set aside.

  Combine the remaining ingredients of the sauce, and add them to the
  wok or skillet, and stir until the sauce thickens.

  Pour the sauce over the eggs, then sprinkle the reserved shallot
  flakes on top.

  From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>

-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)


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