Text 3321, 101 rader
Skriven 2013-08-10 05:04:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Mayo & Spices
=====================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> We had a sage plant outside for a couple of years; it died earlier this
 RH> spring/summer. I suspect it didn't make it thru the winter.

Perennial doesn't necessarily mean perpetual.   Bv)= 
 
 DD> restaurant's dumpster with a bunch of heirloom Hontaka chilies that my
 DD> friend Les donated the seed for. He got the seed as part of his
 DD> subscription to The Chile Pepper Institute.

 RH> What about window sill pots? We did that with herbs in Savannah. We've

 DD> My only window that gets enough direct sunlight to do a lot of good is
 DD> an east facing window over the kitchen sink. Everything else faces
 DD> north or south as well as being well shaded by trees.

 RH> Can you put herb pots there? Or is it a typical mobile home window with
 RH> no real ledge?

Besides having no sill/ledge to speak of it's right over the sink. Not a good
place. 

 DD> BTW - please thank Steve for telling me about the steam method for
 DD> doing hard cooked eggs in the shell. I have found that 12 to 14
 DD> minutes in the steamer using room temperature eggs gives me a result
 DD> that is perfectly cooked, slices well, dices nearly as well and is
 DD> easy to peel straight from the ice box. A definite winner. I tried the
 DD> other methods I was told of and none work so well as the steamer. Gail
 DD> Shipp's method using baking soda is a close second - but, not nearly
 DD> so convenient for me.

 RH> He appreciates knowing; said to me "told you that method works". (I
 RH> still tend to do them in simmering water on the stove for about 10
 RH> minutes.) I've found that older eggs, with more air space, peel easier
 RH> than fresh eggs.

I know about the air space. Some of these last batch of eggs seems to be 2/3
egg and 1/3 not there in the shell. Tasted just fine with a bit of salt,
however.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Party Trick Eggs
 Categories: Chilies, Appetizers, Seafood, Pork
      Yield: 16 servings
 
    1/2 c  All-purpose flour
    1/2 c  Water
      2 ts Vegetable oil
    1/2 ts Salt
      8 lg Eggs; hardcooked, peeled,
           - halved
      1 c  Cooked crab meat
      1 c  Ground pork; cooked
      1 tb Coriander leaves; fine
           - chopped
      1 ts Chopped chilies
    1/2 ts Salt & ground black pepper
      1 ts Granulated sugar
      1 tb Fish sauce
      2 tb Coconut "Cream"
           Oil for deep frying
 
  From: Steve M Duddy
  
  In a bowl, mix together the flour, water, oil and salt,
  beating into a smooth batter. Set aside.
  
  Scoop the egg yolks into another bowl and mash with a fork
  adding the crabmeat, pork, coriander leaves, pepper, salt,
  sugar, chilies and fish sauce. Mix together well, pouring
  in the coconut "Cream" to bind.
  
  Fill each egg halve with the crab/pork mixture, mounding
  and forming into a whole egg shape.
  
  Heat the deep-frying oil in a wok (or pan) to 375oF/190oC.
  Remember, you mustn't overcrowd them in the frying. Dip
  each egg shape in the batter and deep-fry until golden
  brown and blistered. When you initially introduce them
  into the oil, begin frying them filling side down.
  
  Drain on paper towels and serve.
  
  Courtesy of Jennifer Brennan, The original Thai cookbook,
  with amendments by myself.
  
  Steve
  
  MM Format by Dave Drum - 21 January 2001
  
  Uncle Dirty Dave's Archives
 
MMMMM

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