Text 28588, 66 rader
Skriven 2009-09-11 15:07:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: GIANT SQUID 85  90911
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 JW> Then it was somebody else, in some other forum. Quite possibly
 JW> attributed to some other ethnic group. Sorry to be so vague
 
 GJ> Never mind.  It is just a touch of the Alzheimers getting you

 JW> There are some young people here who claim I am past it and are
 JW> threatening to take me out back and shoot me to put me out of my
 JW> misery. "Put your cold on, it's really cold in that hole in the
 JW> ground we are digging for you."

Don't you remember writing that several years ago?  Except that then
you poof-read the quote, and the word was "coat", not "cold".  I find
that I can remember things from many years ago quite well.  It is only
the (something I have forgotten) from a few seconds or minutes ago
that tend to fade quickly.  Anyway, I'm sure you would be able to
bribe your way out of being so severely treated.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Old and Fresh Eggs
 Categories: Stephen, Dairy, Oriental
      Yield: 4 Servings
 
      2    Preserved eggs
      2    Fresh eggs
      1 tb Chicken stock
    1/8 ts (level) Salt
           Oil or fat
      2 ts Soy sauce
      2 ts Sesame oil
    1/2 ts (level) MSG
 
  This is another treatment of 1000 year eggs. It's a bit more complex
  than just eating them with a dip but is still simple and elegant. I'd
  consider the use of MSG optional but, authentic.
  
  The preservation of eggs by alkaline ash turns the white to brown and
  the yolk to green. This colour change is actually very beautiful.
  
  Gently crack the shells of the preserved eggs and remove the egg white
  (brown) carefully, reserving it. Mash the yolks and combine them with
  the fresh eggs, chicken stock and salt. Grease a bowl and pour in the
  egg mixture. Steam it for about 20 minutes. When cool, loosen the egg
  from the bowl, slice it in half and cut each half into thin slices.
  Chop the egg white (brown) very fine, and arrange the slices around
  it. Mix the soy sauce, sesame oil and MSG together, and carefully
  spoon this sauce over the slices only.
  
  The sauce will gradually seep into the egg.
  
  From "Chinese Gastronomy" by Hsiang Ju Lin and Tsuifeng Lin, First
  Harvest/HBJ, New York, 1977. Introduction by Lin Yutang.
  
  Posted by Stephen Ceideburg September 7 1990.
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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