Text 2706, 73 rader
Skriven 2013-07-22 07:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: eat or be eaten 908
===========================
 NB> Duck eggs were on the short list for Janis's contributions to the
 NB> picnic, but ended up not being procured (partly since the farmers
 NB> market trip got scratched).  I take it that Annie couldn't tell the
 NB> difference once it was on her plate...?   (G)

The difference is minor unless you boil them, so probably not.
One thing, though, this egg exploded in the pan, so the yolk
went all scrambledy. Less than appetizing, but Annie ate it.

That whole carton of eggs was interesting because of their
ununiformity - pretty clear that they were hand-filled out
of some farmer's coop and not from a huge factory someplace
out in the Land of Goshen.

-

 ML> I have found that the adage that mosquitos are more likely to
 ML> bite when I'm coming seems to be true as well.
 NB> At the Pond, I tend to stay in when the skeeters come out... unless
 NB> I'm willing to be eaten alive..  ;0

I've taken to staying indoors from dusk to well after dark,
yet they still find me. I don't need a new tropical malady,
plus I don't see why HIV is different from any other kind of
virus so am leery of the claim that AIDS cannot be transmitted
by those nasty little critters. Someday it will be, unless the
other diseases don't finish us off first. Plus of course the
critters sound annoying, and the bites itch.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Kai Kem (Salty Eggs)
 Categories: Thai, Eggs
   Servings:  9

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

  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.

  Source unknown

MMMMM

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