Unicorn (Unicorn@Indenial.com)
Sun, 16 May 1999 17:11:53 -0400
:::::::::::::::::::::::: FOOD FUNNY ::::::::::::::::::::::::
I believe I might have already published this list, but I'm not sure.
It's getting hard enough to keep track of the recipes I have
published, so I don't even try to keep track of the jokes. Reader Amy
says "Here's a funny for your files, AND I believe these to be true."
So do I Amy.
"Kitchen Wisdom"
A messy kitchen is a happy kitchen, and this kitchen is delirious.
No husband has ever been shot while doing the dishes.
A husband is someone who takes out the trash and gives the impression
he just cleaned the whole house.
If we are what we eat, then I'm easy, fast, and cheap.
A balanced diet is a cookie in each hand.
Thou shalt not weigh more than thy refrigerator.
Blessed are they who can laugh at themselves for they shall never
cease to be amused.
A clean house is a sign of a misspent life.
Help keep the kitchen clean - eat out.
Housework done properly can kill you.
Countless numbers of people have eaten in this kitchen and gone on to
lead normal lives.
My next house will have no kitchen --- just vending machines.
:::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::
Take these eggs on your next picnic, use them to make egg salad, or
just keep them on hand for a fast and nutritious snack. You may never
make regular hard boiled eggs again.
Tea Eggs
12 eggs
2 Tbs (30 ml) salt
4 Tbs (60 ml) soy sauce
2 whole (or 16 sections) star anise*
2 Tbs (30 ml) Szechwan peppercorns* or black peppercorns
3 tea bags
* Available in finer supermarkets and Asian specialty shops.
Place the eggs in a saucepan and cover with 4 cups (1 L) water and
bring to a boil over high heat. Reduce the heat to a simmer and cook
uncovered for 20 minutes. Drain the eggs and cover with cold water.
Allow the eggs to sit in the cold water until they have cooled to room
temperature. Drain the eggs again. Gently tap the eggs on the
counter to crack the shell all over, until the eggs are covered by a
network of fine cracks. Return the eggs to the pan and add 4 cups (1
L) water along with the remaining ingredients. Bring to a boil, then
reduce the heat and simmer uncovered for 2 to 3 hours, adding
additional water as necessary to keep them covered. Turn off the heat
and allow the eggs to steep in the liquid for at least 8 hours. To
serve, peel the eggs and cut in half or quarters. The whites of the
eggs should be marbled with dark lines from the cooking liquid. Makes
12 eggs.
This archive was generated by hypermail 2.0b3 on Mon May 17 1999 - 09:00:02 EDT