Text 12503, 73 rader
Skriven 2014-04-23 09:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: different yolks 539
===========================
 JW> The second one was better. The third one will be better again if I
 JW> don't overdo it. (And I switched to paper on the advice of the
 JW> intertubes.)

Good thought, I think, though the amount of time spent
under plastic in your case should not be excessive.

 ML> And you can make smoothie out of the banana
 ML> if the mangoes don't work out.
 JW> I'm not much for fruit smoothies, so I tend to freeze blackened
 JW> bananas one at a time until I have three and can make banana bread.
 JW> Then when I have two I get impatient and throw them both out cause
 JW> they look extra disgusting when frozen and even blacker and more
 JW> mushy.

Appearance is not everything! Black bananas in the freezer
are a pretty common thing in many of the circles I frequent.

 JW> Much better if:
 JW> 0.0 ts sugar

That's the operative thing.

==

 DD> Can't have 'Talian grub without at least SOME garlic!!!
 JW> For a brief moment I thought he wrote Taliban grub.
 JW> I'm getting your disease! [g]

That's too bad. I've found that a good though temporary
remedy is caffeine.


---------- Recipe via Meal-Master (tm) v8.01

      Title: Kai Kem (Salty Eggs)
 Categories: Thai
      Yield: 9 servings

      4 c  Water                               9    Duck eggs or chicken eggs
      1 c  Salt

  Info:  from "Real Thai" by Nancy McDermott posted by Perry Lowell

  This Chinese invention is loved by Thais, who serve salty eggs as a
  contrast to the incendiary heat of a green curry or a bland dish.  Kai kem
  is traditionally made with duck's eggs, which are cured for several weeks
  in a simple salt brine.  Once cured, they keep for many months at room
  temperature, and are boiled when it's time to eat them.

  In a medium saucepan, combine the water and salt and stir well with a large
  spoon to dissolve some of the salt.  Place over medium heat and bring to a
  boil, stirring frequently.  After mixture boils rigorously for about 1
  minute, remove from the heat, stir once more, and cool to room temperature.

  Gently arrange the eggs in a crock or large jar.  Pour the cooled brine
  over the eggs, making sure they are completely submerged. Cover and keep in
  a cool place for 1 month.

  When you're ready to use the eggs, place the number of eggs you want in a
  small pan and add cold water to cover. Bring to a boil over medium-high
  heat. When the water reaches a rolling boil, reduce the heat to low and
  simmer for 10 minutes. Remove from heat and cool to room temperature. Peel
  and serve.

  Note:  Salty or Salted Eggs are sold uncooked in Asian markets.  Often they
  are covered with 1/4-inch layer of charcoal colored ash. Rinse off the ash
  and cook as above.

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