Text 8755, 62 rader
Skriven 2011-03-24 09:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: pacific 123
===================
 GJ> I have an idea how you felt.

The American friend resident in Tokyo picked fun at those
evacuating (and continues to stay there); of course, he was a
couple hundred miles south of the main event. Others were not
so sanguine. I know a few people whose lives were quite turned
upside-down. Interestingly, I also had friends who were in the
air approximately above the quake and tsunami when they happened.
The planes were diverted to landing areas considered safe - one
friend found himself in a military air base, a rare treat of
sorts.

   My pregnant grand-daughter-in-law was
 GJ> working in Christchurch when the last earthquake hit there.  She lost
 GJ> her car, handbag, credit cards and everything she had in the office
 GJ> with her, but not her baby, and was rescued unharmed.

Unharmed is good. I wonder what I'd think after losing
bunches of stuff - would I be filled with gratitude for
being preserved, or would I mourn car, briefcase, credit
cards, and so on.

BURUNG EBUN (Ebun a Malat)
cat: Philippine, snack
yield: 24

24 chicken or duck eggs
2 1/2 c rock or pickling salt
8 c hot water

Use eggs that are thick shelled with no cracks. Arrange them
in a wide mouth glass jar or porcelain crock. Put a weight
on eggs to keep them down when brine is added.

Put 8 c of hot water in a pitcher and gradually stir in 2 c
of rock salt and continue stirring until salt is completely
dissolved. Add more salt until the solution cannot take any
more salt (when additional salt won't melt but stays at the
bottom like a sediment). Let cool. If desired, test the
saltness of the brine by dropping a slice of potato in it.
If the potato floats, the solution is salty enough.

Pour cooled salt solution over eggs in the jar. Cover jar
with foil or plastic wrap and let stand in a cool dark place
for 3-4 weeks.

After 3-4 weeks, remove the eggs from the brine (brine may be
used again for curing more eggs). Mark eggs with a pencil to
distinguish them from other eggs. Store in refrigerator and
cook as needed.

To cook: start by adding enough water to cover eggs completely.
Bring to a boil over medium high heat, immediately reduce heat and
simmer for 15 min. Cool under cold running water.

When ready to serve, cut in half lengthwise and serve shelled or
unshelled with slices of fresh tomato.

http://www.tuns.ca/~armando/miscel.htm
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