Text 9240, 60 rader
Skriven 2011-04-05 11:53:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: potatoes 165
====================
 ML> Speaking of, when I got up this morning to a blaring radio, I thought,
 ML> what's to prevent the alarm clock manufacturers from making one that
 ML> turns the lights on, rather than (or in addition to) the radio?
 RH> Look for someone who makes things for the eharing impaired; you might
 RH> find an alarm clock that does what you want that way.

It may be time for me to get a travel alarm, as of the two I
have, the one that plays (annoyingly) William Tell has taken
to go off randomly, and the one that plays Spring from the
Four Seasons is too irritating to use. Of plug-in alarm clocks
I have no need, as nowhere to plug in on a regular basis.

SWEET OMELET (Atsu Yaki Tamago)
cat: sushi, dessert, snack
servings: 12 to 24

6 lg eggs [original is missing this ingredient]
1/3 c dashi
1/3 c sugar
1 1/2 ts shoyu
1 1/2 ts sake
1/2 ts salt
vegetable oil

Combine all the ingredients (except the eggs and vegetable oil), in a
small saucepan and heat until everything is dissolved and well mixed.
Remove from the heat and allow to cool to room temperature. Mix the
eggs together [with this sauce] but try not to whip too much air into
them while doing so because the completed omelet should be solid and
thick, not light and fluffy.

This omelet should be made with a traditional Japanese square pan
(tamago yaki nabe), but if you don't have one a small Western style
pan will do just fine (the finished omelet you will cut into oblong
squares). Heat the square skillet or Western style frying pan and add
a little vegetable oil using a swab of paper towel (the pan is ready
when a test drop of egg sizzles). Pour in 1/3 of the egg mixture,
tilting and rotating the pan so that the egg spreads across the pan's
bottom in an even layer.

When the surface of the egg sets and it's dry around the edges, use a
pair of chopsticks (or a spatula), to roll up the omelet to one side
of the square pan. Wipe in some more vegetable oil on the empty part
of the pan. Add another 1/3 of the egg mixture and tilt to cover the
surface of the pan, allowing the egg to cook. When the surface of the
egg sets use the chopsticks to once again roll up the omelet... this
time rolling the already cooked egg pushed to one side of the pan,
over the newly cooked egg. Cook the omelet for just a few more moments
and then remove from the fire and allow to cool.

Once the omelet is cool you can cut it into oblong square blocks.
Place on a platter and refrigerate until well chilled, then it's ready
to serve.

http://www.black-kat.com/blackmoon/fsweet.html


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