Subj : Re: Stuffed Eggs
To   : Shawn Highfield
From : Dave Drum
Date : Wed Nov 06 2024 17:21:30

-=> Shawn Highfield wrote to Dave Drum <=-

 DD> Other than the oil I cannot recal having ever had any fish liver  
 DD> as food.

 SH> I think you'll like them.

 DD> I do like liver from warm blooded critter. At least once a week I
 DD> stop by Humphrey's Market for a half pound of deep fried chicken
 DD> livers at the deli counter, The snag a container of cantaloupe
 DD> chunks and that's lunch. Jasper the pooch licks the styro box clean
 DD> of crumbs before I bin it.

 SH> Sounds good to me! ;)

 DD> You're getting to be like me. Nearly anything triggers an "I
 DD> remember when .... " memory. It comes with age if you live long
 DD> enough.

 SH> I won't come anywhere close to you, and I'm 100% fine with
 SH> that.  I'm 51 and don't expect to make it much more then 4
 SH> more years.  It's okay though as I brought it on myself!

All those years of clean living???

I never expected to live this long. Both my parental units snuffed it 
in their mid-50s. My dad from a burst aortal aneurysm and my mother a
short 3 years (less 1 day) later from a stroke.

One day at a time - it's all we can do.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Thousand Year Old Eggs (Preserved Duck Eggs)
 Categories: Oriental, Eggs, Preserving
      Yield: 12 Servings
 
      2 c  Black tea; very strong
    1/3 c  Salt
      2 c  Ashes of pine wood
      2 c  Ashes of charcoal
      2 c  Fireplace ashes
      1 c  Powdered lime *
     12    Duck egg, fresh
 
  *Available in garden stores and nurseries.
  
  Combine tea, salt, ashes and lime. Using about 1/2 cup per
  egg, thickly coat each egg completely with this clay-like
  mixture. Line a large crock with garden soil and carefully
  lay coated eggs on top. Cover with more soil and place crock
  in a cool dark place. Allow to cure for 100 days. To remove
  coating, scrape eggs and rinse under running water to clean
  thoroughly. Crack lightly and remove shells. The white of
  the egg will appear a grayish, translucent color and have a
  gelatinous texture. The yolk, when sliced, will be a
  grayish-green color.
  
  To serve, cut into wedges and serve with:
  
  Sweet pickled scallions or any sweet pickled vegetable
  
  Sauce of 2 tablespoons each vinegar, soy sauce and rice wine
  and 1 tablespoon minced ginger root.
  
  Preserved Ancient Eggs: These are often called thousand-year
  eggs, even though the preserving process lasts only 100
  days. They may be purchased individually in Oriental
  markets.
  
  The description of the whites turning grayish isn't quite
  accurate from the ones I've seen. They're more a dark
  blackish amber color-- quite attractive actually.
  
  From "The Regional Cooking of China" by Margret Gin and
  Alfred E. Castle, 101 Productions, San Francisco, 1975.
  
  Incidentally, this is an excellent book. It's written by
  Maggie Gin of commercial Chinese sauce fame. If you can find
  an early edition, get it. The later editions have been
  integrated into her marketing strategies and may not be as
  complete as this one is. They also call for whatever the
  sauce ingredients are or "Maggie Gin's Such and Such Sauce".
  
  per Stephen Ceideburg
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "Listening, not imitation, may be the sincerest form of flattery" J
rothers
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