Text 23403, 100 rader
Skriven 2012-04-06 21:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: economy/ies 506
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 RH> I like a roughly equal amount of yolk and white but am not too
 RH> particular. If the eggs are fried or scrambled, I like them more on
 RH> the firm side; I was raised on really runny ones.

I was raised on fairly firm ones, so I prefer fairly
runny ones. I note that in Germany they do their eggs
well-done (in France, usually they are on the runny side).

 RH> I've always liked scrambled or omelettes better than fried. One of my
 RH> favorite ways to eat fried is "egg in the eye"--get my egg and toast
 RH> in one. I used to hate the yolks on hard boiled but enjoy them more

I like scrambled or omelettes when they are "thick and
soft" as Brillat-Savarin suggests they should be. But for
me, soft is more important than thick.

 RH> now. I guess part of it was that I'd eat the whole yolk at once when I
 RH> was a kid and it always seemed to be so dry with a side of gumminess.
 RH> Don't know when I started eating them with salt but I wasn't raised
 RH> that way; I suspect it was when I was in college.

I know that kind of egg. The yolk with a crumbly texture and a
gray-green tinge to the outside. When I first met the 3-minute
soft-boiled egg that was a revelation.

 ML> with the fact that yolks make me fart.
 RH> I've never noticed that effect. (G)

Seriously, for me.

 RH> I've not seen a major league game since before I went to college.

They're offering $8 specials for some of the Nationals games.
I won't go, though. To misquote what they used to say, first in
war, first in peace, and last in the National League.
 
 ML> I've had dishes that rely on the pasta water to cook the
 ML> vegetables: it seems to work only if you somewhat oversalt
 ML> the water.
 RH> OK, and you know we don't use much salt.
 
Yeah, which makes that kind of energy-saving veggie cooking
less sensible, as all the goodness of the greens is going to
leach straightaway into the water.

Pancit Guisado
cat: Philippine, main, pasta
servings: 8

10 dried Chinese mushrooms
- soaked in warm water 1 hr or longer
3 c broth from boiled pork
1 c cabbage, cut julienne-style and cut again in half
1/2 lb pork, boiled and cut into 1/8-by-1/8" strips
1 c carrots, cut julienne-style and cut again in half
5 c water
1/4 c scallions
3 bay leaves
1/2 c coriander leaves
1 c quartered onion
1 ts sesame oil
1 Tb peppercoms
2 c snow peas
1 lb rice stick noodles
2 c cooked flaked chicken
2 Tb finely minced garlic
1/2 lb shrimps, shelled and deveined
1 c minced onion
1/2 c finely cut scallions
4 Tb com or vegetable oil
6 lemon wedges
2 hard-boiled eggs, sliced crosswise
Chinese dried pork sausage, cut crosswise into 1/8" slices
soy sauce and pepper to taste

Sauteed Vegetable with Noodles

Drain mushrooms well and squeeze to extract most of the
excess water; chop and set aside. Boil pork in a mixture
of 5 c water, bay leaves, onion, and peppercorns. When
pork is tender, remove and cut into 1/8-x-1/8" strips.
Set aside and save the broth.

Blanch rice stick noodles. Strain noodles and set aside.

In a wok or large saucepan, saute garlic and onions in
oil until transparent. Stir in Chinese sausage. Bring to
a boil and add the reserved broth. Add cabbage, carrots,
1/4 c scallions, and coriander and cook until done.
Add noodles and sesame oil. Cook for 10 min. Stir in
snow peas, pork, mushrooms, chicken and shrimps. Cook
3 more min over low heat. Arrange on a large serving
platter, sprinkle with 1/2 c scallions and garnish with
lemon wedges and sliced eggs. Add soy sauce and pepper
to taste.

: http://home.sprynet.com/sprynet/ydragon/bihon.htm - Yolly's Free Recipes
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