Text 3299, 69 rader
Skriven 2006-07-12 22:07:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: local restaurants 971
=============================
 DS> Watch out for that. You'll end up like my mother, eating meals
 DS> where the food is older than the wine.  [g]

I've maintained (as Carol can testify) a rather scanty
larder, and so my fridge occasional yields interesting
tasties, especially as I often make things in batches
to save time and energy.

When I got back yesterday I found half a packet of
Barilla pasta, which I cooked up so as to have a
couple day's worth of starch to go with my old pot
of chili: when I went to put the results into my
favorite storage container, I discovered that there
was still the remains of the other half packet of
pasta sitting there from my last trip north (lately
I've been taking trips north rather than south).

I'm not so bad as my father yet - he didn't want me to
throw out a bag of salad that was almost completely
liquefied, until I shook it at him and demonstrated
that what was left was putrefaction soup.


---------- Recipe via Meal-Master (tm) v7.04

      Title: Thousand-Year-Old Eggs
 Categories: Chinese, Eggs
   Servings: 12

      2 c  Very strong black tea                    From fireplace
    1/3 c  Salt                                1 c  Lime*
      2 c  Each ashes of pine wood,           12    Fresh duck eggs
           Ashes of charcoal and ashes

      These are often called thousand-year eggs, even though the
   preserving process lasts only 100 days. They may be purchased
   individually in Oriental markets.

      Combine tea, salt, ashes and lime. Using about 1/2 cup per
   egg, thickly coat each egg completely with this clay-like mix-
   ture. Line a large crock with garden soil and carefully lay
   coated eggs on top. Cover with more soil and place crock in a
   cool dark place. Allow to cure for 100 days. To remove coating,
   scrape eggs and rinse under running water to clean thoroughly.
   Crack lightly and remove shells. The white of the egg will appear
   a grayish, translucent color and have a gelatinous texture. The
   yolk, when sliced, will be a grayish-green color.

      To serve, cut into wedges and serve with:

      Sweet pickled scallions or any sweet pickled vegetable

      Sauce of 2 tablespoons each vinegar, soy sauce and rice wine
   and 1 tablespoon minced ginger root.

      *Available in garden stores and nurseries.

      The description of the whites turning grayish isn't quite
   accurate from the ones I've seen. They're more a dark blackish
   amber color-- quite attractive actually.

      From "The Regional Cooking of China" by Margret Gin and
   Alfred E. Castle, 101 Productions, San Francisco, 1975.

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