Preserved Duck Eggs - Ammonia?
Crusty French Bread
you're supposed to do with them to get rid of that nastiness, or should
I just chuck them in the garbage?
-sw
Korya
Don't eat preserved duck eggs, they're chock full of cholesterol. The
ordinary chicken eggs are better. And they are best used in Chinese style
congee--which is very easy to make and very tasty with bits of shredded pork
and preserved egg.
I suggest you try it at an authentic Chinese congee restaurant and then see
if you can make it at home.
"Crusty French Bread" <Crust...@austin.rr.com> wrote in message
news:3AE204BB...@austin.rr.com...
Pork Loins
>
> Ew. They weren't preserved very well. Get rid of them.
They've all tasted this way, to me.. I stash them (slightly broken)
in the neighbors couch (he owes me money).
> Don't eat preserved duck eggs, they're chock full of cholesterol.
I was wonderintg about that 72% (USRDA) cholesterol. I certainly read the
lable before knowing what I was getting myself into... But at $3.00 a dozen,
who could resist something only twice the price of chicken eggs (a bad sign,
I know..)
> ordinary chicken eggs are better. And they are best used in Chinese style
> congee--which is very easy to make and very tasty with bits of shredded pork
> and preserved egg.
>
> I suggest you try it at an authentic Chinese congee restaurant and then see
> if you can make it at home.
The whole *Idea* of an egg white that has turned intop a brownish, translucent
mass (Tea Leaves) and a yolk that resembles a rainbow from the Inner Earth Diaries
turned me off in the first place, but I'll do the congee thing.. Thanks.
I didn't get sick but I should have known something was arwy when the label
said "Lead Free".
-sw
John
something "preserved" with an ammonia taste--don't pass Go-- don't collect
$200-- go immediately to your disposal!! You have got the WRONG chemical
reaction going on!! You are not suppose to get ammonia compounds when you
preserve ( in this case "pickled" most likely) food.
John
Steve Wertz
>
> Speaking from my German-Korean-Chemical Engineering background; if you have
> something "preserved" with an ammonia taste--don't pass Go-- don't collect
> $200-- go immediately to your disposal!! You have got the WRONG chemical
> reaction going on!! You are not suppose to get ammonia compounds when you
> preserve ( in this case "pickled" most likely) food.
> John
So I bought another package just to see, and I have the same smell as
the first brand. Want one? :-)
Methinks this is some kind of standard-issue-odor that accompanies preserved
eggs.
-sw
John
John
"Steve Wertz" <swe...@austin.rr.com> wrote in message
news:3AE641F5...@austin.rr.com...
Steve Wertz
>
> No thank-you Steve. Enjoy them in I hope good health ;-)
I appreciate the feedback; that's why I posted. It sure seems
odd to me, too <gag> but I rinsed, and ate it.
Now I'm curious how they make them. The ingredients only read tea, salted-
water, and calcium carbonate. They were not very 'salty' at all; I was
more concerned about the cholestrol content after reading the label.
Afetr all, huge diaplys and pallets of those things in the chinese
grocers - *sombody's* gotta be eating them, right?
Then again, I'm the guy who didn't know squid can't be rehydrated, too.
I have to try everything, at least twice. I wish I had all my money
back on food I had to throw away..<clicking my heels>.
My next adventure will be Mam Nem Nguyen Con. 'Regular' Mam Nem is
slightly fermened anchovies, pulverized with pineapple and chili's
and is the dip that should be served with vietnamese Seven Courses
of Beef. This particular bottle has whole anchovies in it and seems
to be in good condition (new price tag; wasn't dusty from age, and
manufactured in Canada).
Wish me luck! I hope the bottle doesn't explode like the shrimp
paste I bought a few years ago... (I had to *move* because of that
incident)
-sw
Peter Dy
are yummy, healthy, and an all natural food item! With zhou (rice congee) ,
it is the perfect soul food. Mmmmm....
Yes, it is *supposed* to have a slight ammonia smell/taste. They would be
bland and uninspiring without it. <Pi2dan4>, or hundred-year-old eggs, are
cured/preserved by placing them in a mixture of lime, fine ash and salt.
Tut mir leid, John, aber die Deutschen kennen so was nicht. Oder? (Might
be similar to what the Swedes do for preserving fish, though?).
Anyway, the Chinese, as anyone who cooks Chinese cuisine knows, are the
kings when it comes to preserving food items. To me, that is just about
*the* defining feature of the Chinese cuisine. And they've been doing it
for centuries. I mean, I don't know of any other culture that can preserve
eggs for such a long time (I doubt it's really for 100 years though ^_^).
It amazes me that I'm eating duck eggs laid in China. And I love the cute
little styrofoam boxes they come in. Just about all my PRC products are
stored outside of the refrigerator, and they are all doing just fine,
gracias.
Pedro
"Steve Wertz" <swe...@austin.rr.com> wrote in message
news:3AE65659...@austin.rr.com...
Steve Wertz
>
> Steve. I'm shocked -- shocked! -- that you've never had pidan before! They
> are yummy, healthy, and an all natural food item! With zhou (rice congee) ,
> it is the perfect soul food. Mmmmm....
I know, I know. I thought poeple would think I was a troll; I was waiting
for your advice..
> Yes, it is *supposed* to have a slight ammonia smell/taste. They would be
> bland and uninspiring without it. <Pi2dan4>, or hundred-year-old eggs, are
> cured/preserved by placing them in a mixture of lime, fine ash and salt.
> Tut mir leid, John, aber die Deutschen kennen so was nicht. Oder? (Might
> be similar to what the Swedes do for preserving fish, though?).
>
> Anyway, the Chinese, as anyone who cooks Chinese cuisine knows, are the
> kings when it comes to preserving food items. To me, that is just about
> *the* defining feature of the Chinese cuisine. And they've been doing it
> for centuries. I mean, I don't know of any other culture that can preserve
> eggs for such a long time (I doubt it's really for 100 years though ^_^).
> It amazes me that I'm eating duck eggs laid in China. And I love the cute
> little styrofoam boxes they come in. Just about all my PRC products are
> stored outside of the refrigerator, and they are all doing just fine,
> gracias.
I've done the Swedish 'sostromming' and the ammonia smell is horrific.
That's why I gave the eggs a second shot; plus the cartons *are* very
cool. The eggs come individually-wrapped, too. The leopard patterns
inside the shells are also very 'visually pleasing'. That's why I had
to eat them - I've been staring at them for nearly 100 years without
trying them (I've had more then my share of plain tea-eggs (quail,
chiken, and duck).
Can I get a congee T-Shirt? (IOW: I'll dig up the recipe - I just got a huge
15lb bag of broken jasmine rice..)
But, is the smell to be rinsed/boiled/chanted away? It's kinda overpowering,
nothing like surstromming, and at least washing them semmed to have helped a
great deal.
-sw
John
(Plattdeutsch) at home and I only learned to speak it but not read or write
it.
The fish your speaking about is I think ludke fisk (I think this is the
Norwegian name) and I wouldn't visit that cod on anyone. My Lutheran church
does a ludke fisk dinner every winter and IMHO I rank the stuff right up
with MRE's (military rations aka Meals Refused by Ethiopians). Give me
Schmutall (smoked eel) any day. BTW calcium carbonate is basically dissolved
limestone--it's the white residue you see on glassware and builds up on your
sinks and shower heads if you have hard water
Now for something completely different--Asian
I don't think the the Chinese can hold a candle to the Koreans in preserving
food--they didn't have to and the Koreans did. On their little rocky
peninsular it was pickle it or starve in the winter (times of course have
changed) Kim Chee is pickled anything--vegetable, meat fish or fowl--that's
how they got through the winter
Perhaps I wax too long on this --but it is of course all in jest without
malice
"Peter Dy" <pet...@mindspring.com> wrote in message
news:9c5pec$l0p$1...@slb1.atl.mindspring.net...
Minh Phan
Steve Wertz wrote:
> My next adventure will be Mam Nem Nguyen Con.... vietnamese Seven Courses
> of Beef. This particular bottle has whole anchovies in it and seems
> to be in good condition (new price tag; wasn't dusty from age, and
> manufactured in Canada).
As a Vietnamese by birth, I am impressed that you know this dip and
the Seven Courses of Beef! These are typical dishes from the South.
The Northerners would not even dare to come close to the dip.
Its smell is too strong to even some Vietnameses.
Actually you can dip your imperial rolls (the kind with vermicelli, sliced
pork, shrimp, mint leaves, etc.) in it. If you did not know, most bottles
contain "not mixed" man nem. You should mix it with crushed pineapple,
chili, vinegar, sugar, and a bit of water.
> Wish me luck! I hope the bottle doesn't explode like the shrimp
> paste I bought a few years ago... (I had to *move* because of that
> incident)
Good laugh! Bad smell! I assume it was an apartment.
Why did your shrimp paste jar explode? It is a paste (and it is from the
North).
Well, be extra careful with your mam nem bottle.
(And if you buy fish sauce, buy the one made in Newfoundland, Canada.
It is good, much better than those from Thailand).
Minh -
Steve Wertz
>
> Steve Wertz wrote:
>
> > My next adventure will be Mam Nem Nguyen Con.... vietnamese Seven Courses
> > of Beef. This particular bottle has whole anchovies in it and seems
> > to be in good condition (new price tag; wasn't dusty from age, and
> > manufactured in Canada).
>
> As a Vietnamese by birth, I am impressed that you know this dip and
> the Seven Courses of Beef! These are typical dishes from the South.
> The Northerners would not even dare to come close to the dip.
> Its smell is too strong to even some Vietnameses.
<blushing>. Are you married? :-)
> Actually you can dip your imperial rolls (the kind with vermicelli, sliced
> pork, shrimp, mint leaves, etc.) in it. If you did not know, most bottles
> contain "not mixed" man nem. You should mix it with crushed pineapple,
> chili, vinegar, sugar, and a bit of water.
I have both kinds in the thge fridge... make that 3 kinds. One without
pineapple, as you mention. That one's a little *too* strong for even me.
> > Wish me luck! I hope the bottle doesn't explode like the shrimp
> > paste I bought a few years ago... (I had to *move* because of that
> > incident)
>
> Good laugh! Bad smell! I assume it was an apartment.
> Why did your shrimp paste jar explode?
It apparently 'over-fermented'. By the sound it made I think it may have
_impoded_ rather than _exploded_, but the effect was the same :-(
> fish sauce, buy the one made in Newfoundland, Canada.
> It is good, much better than those from Thailand.
I buy Three Crabs Brand. Can I get some more points for that?
Thanks for the feedback. I'm trying to learn as much about vietnamese
food as I can. I've had some help in the past - but I'm not quite there
yet, though.
:-)
BTW: to the other poster, It's surstromming (Sweedish/Norweigan), *not* lutefisk
that stinks.
-sw
fan on hold in favor of asi
-sw
Minh Phan
> I buy Three Crabs Brand. Can I get some more points for that?
I am not sure what tips I can give on fish sauce. But I'll try.
These days I buy almost exclusively Canadian fish sauce:
Brand: Two Golden Fish.
It is made in St. Mary's, Newfoundland, Canada
It costs about CAD$4/725mL bottle.
I am not sure if this brand is available in other cities in Canada/US. Definitely
it is not sold in Western Canada.
Some Thai fish sauce will be slightly more expensive, but I have never
tried them.
What do I like about Two Golden Fish brand?
*It is made in Canada where it is better regulated (I hope).
About 5 years ago, this company (Atlantic Seafood Sauce) complained that
it was subjected to stricter regulation than imported products from Asia
(even though there were proofs that imported products did not always meet
North American/Canadian standards).
*The fish sauce does not turn to a darker color a month after the bottle is
open. Thai fish sauce changes its color to something looks like dark tea.
*It does not taste like concentrated brine. When I was a kid, I was told good
fish sauce is not salty. Top grade fish sauce is not salty, and is
extracted as the first juice from the anchovies. Lower grade fish sauce is
extracted by putting more salt/water into the anchovies. First-juice fish sauce
is eaten raw or used to make dip. Second/lower grade fish sauce is used for
cooking.
I will look for the Three Crab brand this weekend when I make a trip to
China town.
Minh-
Steve Wertz
> *It does not taste like concentrated brine. When I was a kid, I was told good
> fish sauce is not salty. Top grade fish sauce is not salty, and is
> extracted as the first juice from the anchovies. Lower grade fish sauce is
> extracted by putting more salt/water into the anchovies. First-juice fish sauce
> is eaten raw or used to make dip. Second/lower grade fish sauce is used for
> cooking.
>
> I will look for the Three Crab brand this weekend when I make a trip to
> China town.
Pink label; there's several look-alikes though.
My vietnamese cohorts tell me its used mostly as a 'table' sauce and I definately
like its mildness as far as the salt goes. I use it for cooking too, since It
takes me a while to finish a whole 750ml bottle, anyway. It's definately the
first pressing of the anchovies.
Now back to my Banh Hoi Bo Lui, which I just brought home from the restaurant.
I just opened up the provided fish sauce it's not Mam Nem, so time to use my own..
I always have trouble with the wrappers though. I'm not going to oversoak them
*this* time.
-sw
G. Corlew
Betty Lee
[ about pidan ]
+ But, is the smell to be rinsed/boiled/chanted away? It's kinda
+ overpowering, nothing like surstromming, and at least washing them
+ semmed to have helped a great deal.
We used to have pidan on special occasions. My mom would unwrap and peel
them, rinse them briefly under water, cut each egg into eight pieces,
put them on top of tofu, and sprinkle soy sauce and some chopped green
onions on top. I don't remember there being any bad smell at all, so
maybe her preparation took away the smell before it got to the dinner
table, but then again, maybe it's because I grew up with it and am used
to it. Now I'm all nostalgic. I haven't had any in a very long time.
Great stuff.
--
Betty Lee
bett...@Stanford.EDU
Tippi
wrote:
>Now I'm curious how they make them. The ingredients only read tea, salted-
>water, and calcium carbonate. They were not very 'salty' at all; I was
>more concerned about the cholestrol content after reading the label
You shouldn't be too concerned with the cholestrol you EAT. Very
little is absorbed into your body. However, the FAT you eat transforms
into cholestrol into your blood stream - that's the killer. Egg yolks
do have large amounts of fat, but not as much as say a bag of popcorn
with butter. However you can't have much of preserved eggs anyway!
They are too strong.
They are delicious in congee.
Allyn B. Brodsky
<XovqOseBmkk59a...@4ax.com>:
[snip]
>You shouldn't be too concerned with the cholestrol you EAT. Very
>little is absorbed into your body. However, the FAT you eat
>transforms into cholestrol into your blood stream - that's the
>killer. Egg yolks do have large amounts of fat, but not as much as
>say a bag of popcorn with butter. However you can't have much of
>preserved eggs anyway! They are too strong.
>
>They are delicious in congee.
>
I have enjoyed preserved ("1,000 year old") eggs with tofu and
scallions, but never tried them with congee.
In fact, aside from believing congee is a kind of rice porridge, I
have never tried it at all.
Does anyone have a recipe for congee with preserved eggs?
Thanks,
Allyn
--
Allyn B. Brodsky
abNOSPA...@ix.netNOSPAMcom.com
<clever stuff here>
Peter Dy
"John" <john...@earthlink.net> wrote in message
news:g4KF6.1080$eG1.1...@newsread1.prod.itd.earthlink.net...
> Sorry Peter/Pedro I don't do the High German, my family spoke Low German
> (Plattdeutsch) at home and I only learned to speak it but not read or
write
> it.
Actually, I think I knew that. Thing is, I was really tired when I wrote
that message, and the two beers I had had went to my head like a six pack...
> The fish your speaking about is I think ludke fisk (I think this is the
> Norwegian name) and I wouldn't visit that cod on anyone.
Yes, I was thinking of this Norwegian dish. I guess the Swedes do something
similar as well.
[...]
> Now for something completely different--Asian
> I don't think the the Chinese can hold a candle to the Koreans in
preserving
> food--they didn't have to and the Koreans did. On their little rocky
> peninsular it was pickle it or starve in the winter (times of course have
> changed) Kim Chee is pickled anything--vegetable, meat fish or
fowl--that's
> how they got through the winter
> Perhaps I wax too long on this --but it is of course all in jest without
> malice
Ahem...I think they got it from the Chinese. Just kidding. ^_^ Anyway,
I've had seafood kim chee (crab, dried fish), but never meat or fowl. Could
you describe some of these? Aside from pidan, the Chinese also salted duck
eggs. And then there are the dried meats. Many cultures have jerkies, but
things like pork floss are an everyday item in the Chinese world -- I'm
thinking especially of pork floss. And in every American Chinatowns or
Ranch 99 mall, there are shops specializing in dried meats and seafood. Add
to that the preserved vegetables, fermented sauces, variously preserved
tofus...
Well, I love kim chee, so no malice intended on my part. And no, you didn't
wax long in your post. Nice reading.
Peter (aka Pedro after a few beers)
[...]
Peter Dy
"Betty Lee" <bett...@Stanford.EDU> wrote in message
news:9cden7$8n$1...@nntp.Stanford.EDU...
> Steve Wertz <swe...@austin.rr.com> wrote:
> [ about pidan ]
> + But, is the smell to be rinsed/boiled/chanted away? It's kinda
> + overpowering, nothing like surstromming, and at least washing them
> + semmed to have helped a great deal.
>
> We used to have pidan on special occasions. My mom would unwrap and peel
> them, rinse them briefly under water, cut each egg into eight pieces,
> put them on top of tofu, and sprinkle soy sauce and some chopped green
> onions on top.
Is your family from Taiwan? I ask because there is a Taiwanese dish of
uncooked tofu covered with pidan slices, bonito flakes, scallions and that
wonderful Taiwanese thick (gao1) soy sauce. I always assumed this was a
Japanese-influenced Taiwanese dish, not found on the mainland.
Peter
Peter Dy
"Allyn B. Brodsky" <abNOSPA...@ix.netNOSPAMcom.com> wrote in message
news:Xns9091498C06482a...@198.99.146.18...
[...]
> In fact, aside from believing congee is a kind of rice porridge, I
> have never tried it at all.
>
> Does anyone have a recipe for congee with preserved eggs?
Rinse rice, place in pot with water at a ratio of 6 parts water to 1 part
rice. Bring to a boil, then lower heat and partially cover. Let rice
simmer for maybe 20 minutes. Check to see if the rice has broken down and
add water if it is too thick. From then on, it is up to your personal
tastes: add more water until you get the consistency you like. It is best
not to stir too much, though the Cantonese seem to like really creamy
congee, such that they even place it in a blender at the end.
A very popular dish is congee with matchstick slices of pork and cubes of
pidan. So, when the congee is about done, add the pork and eggs and cook
until the pork is done.
My favorite congee is prawns with slivers of giner and a bit of salt. Just
add raw prawns, ginger, and salt when the congee is done, and heat a little
longer until the shrimp gets cooked. It the best way to taste the pure,
clean flavors of rice, shrimp, and ginger.
Peter
Peter Dy
[...]
> I've done the Swedish 'sostromming' and the ammonia smell is horrific.
Well, between you and me, I mean, the Swedes aren't exactly known for their
cuisine. Love their gravlax, though, and the way they drink lots of coffee
throughout the day.
> That's why I gave the eggs a second shot; plus the cartons *are* very
> cool. The eggs come individually-wrapped, too. The leopard patterns
> inside the shells are also very 'visually pleasing'. That's why I had
> to eat them - I've been staring at them for nearly 100 years without
> trying them (I've had more then my share of plain tea-eggs (quail,
> chiken, and duck).
Yes, you're right! I love how they are individually wrapped and I love the
color and paterns on the shell.
>
> Can I get a congee T-Shirt? (IOW: I'll dig up the recipe - I just got a
huge
> 15lb bag of broken jasmine rice..)
You're using this to make Thai-style congee? (Forgot the name for it.) One
of my big discoveries since returning to the Central Valley is this
restaurant on Stockton Blvd in Sacramento that has a whole section of the
menu devoted to broken rice dishes. It is just steamed rice, but using the
broken rice. In the SE Asian style, it is somewhat on the dry side -- which
I love. Anyway, like other Vietnamese restaurants in the US, the menu gives
a long list of various combinations you can have with the broken rice:
various types of grilled meat, a seafood paste with a tofu or rice wrapper,
a savory egg omlete-type thing -- just lots of yummy choices. Anyway, I had
no idea that the Vietnamese used broken rice in this way. What is nice
about it is that there is more rice surface area for the delicious side
dishes to cover. It reminded me of couscous.
>
> But, is the smell to be rinsed/boiled/chanted away? It's kinda
overpowering,
> nothing like surstromming, and at least washing them semmed to have helped
a
> great deal.
When I buy pidan, I usually eat it within a month. I've found that the
ammonia-like smell increases with age. I wasn't able to finish an egg
during Christmas in Cleveland one time, and when I returned in the summer,
my mother brought out the left over half from the fridge. It was powerful,
but still tasty, and certainly safe to eat. Like I said, any preserved
items from the PRC will last for a long, long time without refrigeration.
Taiwanese pickles and such are a different story though...
Peter
Steve Wertz
I just did some fresh fried (tempura) smelts and I beleive the smell of
the fish helped to neutralize the smell of the two eggs I just ate.
The third egg I peeled had snowflake-like fungus stains under a
slightly cracked shell. *That* one got pitched, but I'm begining
to like these deadly little critters.
Who says you can't teach an Old Dog New Tricks?
Thanks, everyone, for the feedback on these unusual wonders.
-sw
Steve Wertz
> And in every American Chinatowns or
> Ranch 99 mall, there are shops specializing in dried meats and seafood.
'Chung Cheu City' (Cuper). Lots of funguses, fins and nests. It's
a $$$$ store. Ney York, Cupertino, and Milpitas.
-sw
Steve Wertz
> You're using this to make Thai-style congee? (Forgot the name for it.) One
> of my big discoveries since returning to the Central Valley is this
> restaurant on Stockton Blvd in Sacramento that has a whole section of the
> menu devoted to broken rice dishes. It is just steamed rice, but using the
> broken rice. In the SE Asian style, it is somewhat on the dry side -- which
> I love. Anyway, like other Vietnamese restaurants in the US, the menu gives
> a long list of various combinations you can have with the broken rice:
> various types of grilled meat, a seafood paste with a tofu or rice wrapper,
> a savory egg omlete-type thing -- just lots of yummy choices. Anyway, I had
> no idea that the Vietnamese used broken rice in this way. What is nice
> about it is that there is more rice surface area for the delicious side
> dishes to cover. It reminded me of couscous.
What's weird is the grains of the 'Broken Rice' are actually broken exactly
in half. This isn't rice-dust mixed with swept floor droppings. Somebody
pain-stakenly karate-chopped each one of these grains of rice in _half_,
perfectly.
I bought it for vietnamese porridges, which is not unlike congee, I think?
It was jasmine rice, BTW, if that makes any difference. Not sure if that's
what I should be using for porridge or not... I figure it'll work.
-sw
Peter Dy
[...]
>
> What's weird is the grains of the 'Broken Rice' are actually broken
exactly
> in half. This isn't rice-dust mixed with swept floor droppings. Somebody
> pain-stakenly karate-chopped each one of these grains of rice in _half_,
> perfectly.
Lol. Yeah, that's why the Vietnamese won the war.
>
> I bought it for vietnamese porridges, which is not unlike congee, I think?
> It was jasmine rice, BTW, if that makes any difference. Not sure if
that's
> what I should be using for porridge or not... I figure it'll work.
I've never had Vienamese zhou, but, yeah, they'd make it with jasmine rice.
No problems there. I make mine with jasmine.
Peter
Ralph
"Minh Phan" <minh...@sympatico.ca> wrote in message
news:3AE7AE03...@sympatico.ca...
Tippi
<pet...@mindspring.com> wrote:
>
>"Allyn B. Brodsky" <abNOSPA...@ix.netNOSPAMcom.com> wrote in message
>news:Xns9091498C06482a...@198.99.146.18...
>
>> Does anyone have a recipe for congee with preserved eggs?
>
...
>
>A very popular dish is congee with matchstick slices of pork and cubes of
>pidan. So, when the congee is about done, add the pork and eggs and cook
>until the pork is done.
This is normally made with salted pork; simply marinate the pork in
lots of salt, rinse before cooking. If served in a restaurent, the
pork and pi-dan are added at the last minute. But usually at home, the
pork is left in large pieces and salted. Then the pork and pidan are
cooked for an hour or so in the congee until the pork is tender and
the pi-dan has almost disappeared (i.e. incorporated into the congee.)
John
It was recommended in my Asian cooking classes and is Very good
Johnnews:3AE8D3AC...@sympatico.ca...
John
Meat and fowl Kim Chee
Now this one seems to be like a trade/family secret. The restaurants I've
had it in don't want to tell me (though they will give the basics of their
veggie Kim Chee's) and my wife always says "It's family" when I ask her. I
know my sister-in-law would tell me but she speaks less English than I do
Korean and my wife won't translate about this ( and in the effort of
domestic tranquility I don't push)
But by observation
Braise your meat/ fowl (very lean meat like eye of round roast--all fat
removed--skinless fowl -- if with bone chop into serving pieces) Korean
style
Lots of garlic
chopped onions
chopped green onions
some salt
some fresh ground black pepper
some Korean soup base (like Soogogi Dashido)
Much Korean red pepper
some water
When cooked
place meat/ fowl in a salt brine-some vinegar(not a lot)
add
chopped garlic
chopped onion
chopped hot green peppers
chopped ginger
let sit in a bowl/crock (covered) at room temperature
let sit for 2 or more days--turning several times a day
sample and when you think it's ready, put in the fridge
usually eaten as an appetizer
I've done this myself put my efforts are not as good as my wife's or my
sister-in-laws
"Peter Dy" <pet...@mindspring.com> wrote in message
news:9cgbuv$tk1$1...@slb4.atl.mindspring.net...
Betty Lee
+ "Betty Lee" <bett...@Stanford.EDU> wrote in message
+ > Steve Wertz <swe...@austin.rr.com> wrote:
+ > [ about pidan ]
+ > + But, is the smell to be rinsed/boiled/chanted away? It's kinda
+ > + overpowering, nothing like surstromming, and at least washing them
+ > + semmed to have helped a great deal.
+ >
+ > We used to have pidan on special occasions. My mom would unwrap and peel
+ > them, rinse them briefly under water, cut each egg into eight pieces,
+ > put them on top of tofu, and sprinkle soy sauce and some chopped green
+ > onions on top.
+
+ Is your family from Taiwan?
Yup! My mom and dad are both from Taiwan.
+ I ask because there is a Taiwanese dish of
+ uncooked tofu covered with pidan slices, bonito flakes, scallions and that
+ wonderful Taiwanese thick (gao1) soy sauce. I always assumed this was a
+ Japanese-influenced Taiwanese dish, not found on the mainland.
Neat. I didn't know that. Thanks for the information. I know very
little about the history and origin of Asian dishes, which is partly
why I've been reading this newsgroup.
--
Betty Lee
bett...@Stanford.EDU
Naughyde
One of the ingredients is ammonium something or other. I can't eat it because
of this taste/smell, but someone I know who loves the stuff doesn't mind that
aspect at all. Sometimes if I don't chew on it I don't get the ammonia...
Erica