Text 13676, 85 rader
Skriven 2011-07-22 11:41:33 av Dave Drum (1:18/200.0)
  Kommentar till text 13671 av Nancy Backus (1:261/1381.0)
Ärende: Fats Food Chooken
=========================
-=> Nancy Backus wrote to Dave Drum <=-

 DD> You'd be surprised what a couple of malicious eight year olds can do
 DD> to a lobby area with a pair of freebie soft serve ice cream cones and
 DD> some napkins. Or maybe you wouldn't be.

 NB> No, I wouldn't be.  One rather unforgettable birthday party where the
 NB> guests (of about that age) decided to have a food fight in our dining
 NB> room put me off having such for my son until he and his friends grew up
 NB> a lot!

Did you get pictures to embarrass him with later in life? My folks took
pictures all the time I was progressing from diaperhood to leaving home. Some
of them were "cute" to them but embarrassing to me. Georgia wound up with the
"treasure trove" of the bad example pictures ... which I have managed to get my
hands on and seal up in a box with layers and layers of duct tape. I have left
instructions that if I predecease her she may have to box back. But, she's on
her own for how to open it.

If she goes first - in the bin with the box.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Preserved Duck Eggs (Thousand Year Old Eggs)
 Categories: Oriental, Eggs, Preserving
      Yield: 12 Servings

      2 c  Black tea; very strong
    1/3 c  Salt
      2 c  Ashes of pine wood
      2 c  Ashes of charcoal
      2 c  Fireplace ashes
      1 c  Powdered lime *
     12    Duck egg, fresh

  *Available in garden stores and nurseries.

  Combine tea, salt, ashes and lime. Using about 1/2 cup per
  egg, thickly coat each egg completely with this clay-like
  mixture. 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.

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

  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.

  Incidentally, this is an excellent book. It's written by
  Maggie Gin of commercial Chinese sauce fame. If you can find
  an early edition, get it. The later editions have been
  integrated into her marketing strategies and may not be as
  complete as this one is. They also call for whatever the
  sauce ingredients are or "Maggie Gin's Such and Such Sauce".

  per Stephen Ceideburg

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
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