No one likes quail eggs? (Was "Quail Eggs... *new* topic, I promise.)
Lost
the sushi crowd. Ah well.
-Lost
Trinker
Lost wrote:
>
> Um... no one? I really thought quail eggs was somewhat popular amongst
> the sushi crowd. Ah well.
What are you, a troll? If no one's talking quail eggs now, it's
because we're all talked out on the subject. Go look at the archives
at Google.
Dan Logcher
I don't like them.. nope. no sir. Especially ontop of uni, so creamy and
runny.. MmmmmmMMmMMmmMMmmMM!!! Oh that's heaven.
--
Dan
Edvardo
every night. Tried uni with quail egg the first time and it was a
revelation. Had
quail egg on top of hand rolls and just by themselves before, but this was
*great*!!
Edvardo
"Dan Logcher" <dlogcher*xspam*@mediaone.net> wrote in message
news:3C1F46FE...@mediaone.net...
> Trinker wrote:
snippety
Gastronome
I had 4 last night.. 2 on top of ikura, and 2 on top of uni.
n_cr...@spampacbell.net
> >No one likes quail eggs?
>
> I had 4 last night.. 2 on top of ikura, and 2 on top of uni.
Damn! Now you've done it! I have to go out for an uzuru fix (after omakase)
this weekend. Don't tell my wife. There goes my Social Security check! ;-O
--
Nick, Retired in the San Fernando Valley www.boonchoo.com
"Giving violent criminals a government guarantee that their intended
victims are defenseless is bad public policy."
- John Ross, "Unintended Consequences"
Trinker
n_cr...@SPAMpacbell.net wrote:
>
> gastr...@aol.com (Gastronome) wrote:
> > >No one likes quail eggs?
> >
> > I had 4 last night.. 2 on top of ikura, and 2 on top of uni.
>
> Damn! Now you've done it! I have to go out for an uzuru fix (after omakase)
> this weekend. Don't tell my wife. There goes my Social Security check! ;-O
uzur*a*.
n_cr...@spampacbell.net
werewolf
only they're small.
Bethany Tomkins
diet?
2) does anyone ever fry up quail eggs, scrambled, with bacon or Tabasco?
3) would anyone else potentially puke if they had to eat a chicken egg raw
with Uni, like I think that I would?
these are all questions that I'm afraid to hear the answers to.. ;p
werewolf <wwere...@yahoo.com> wrote in message
news:39afb86f.01122...@posting.google.com...
n_cr...@spampacbell.net
> 1) is there any culture where eating raw chicken eggs is part of staple
> diet?
>
Grandmother's, was to go down to the chicken coop in the morning and gather
up the freshly laid eggs. I used to take the warmest one, tilt my head
back, crack the shell on my lower teeth and eat the raw egg. Delicious.
Tom Blaschko
school football team eating raw eggs as part of their training, too.
You used to be able to get a raw egg in your beer.
Caesar salad is traditionally made with raw egg in the dressing.
I'll bet there are others...
Tom
werewolf
I used to love raw egg yolk, but I'm afraid to do so anymore because
of the salmonella danger.
Trinker
Bethany Tomkins wrote:
>
> 1) is there any culture where eating raw chicken eggs is part of staple
> diet?
Yes. In Japan, a raw egg mixed with hot rice is one part of
a traditional breakfast. (Seasoned with soy sauce and other
stuff.)
> 2) does anyone ever fry up quail eggs, scrambled, with bacon or Tabasco?
Not worth the trouble, as they're tiny.
Lost
Normally though it's the heat of the rice that cooks the egg a *small*
amount.
Still a great snack/lunch/breakfast whatever. But... I couldn't help
laughing my arse off at Bethany's questions. : P
They *were* good though. : ]
-Lost
David Lutjen
news:3C25B61D...@yahoo.com...
> Bethany Tomkins wrote:
> >
> > 1) is there any culture where eating raw chicken eggs is part of staple
> > diet?
>
> Yes. In Japan, a raw egg mixed with hot rice is one part of
> a traditional breakfast. (Seasoned with soy sauce and other
> stuff.)
Sukiyaki "dip" - fresh, raw egg.
"Fresh" is very important. Shelf life for eggs destined for the local
supermarket can stretch up to 60 days. If you're planning to eat raw eggs,
it pays to search out the freshest source. We buy our eggs (100% vegetable
diet, brown, fertile, free range) in the country where we know the day they
were laid . . . nothing beats a fresh egg regardless of how it's eaten.
Happy Holidays to all.
A.K.
<sa...@wa-sa-bi.com> wrote:
>Sukiyaki "dip" - fresh, raw egg.
>
>"Fresh" is very important. Shelf life for eggs destined for the local
>supermarket can stretch up to 60 days. If you're planning to eat raw eggs,
>it pays to search out the freshest source. We buy our eggs (100% vegetable
>diet, brown, fertile, free range) in the country where we know the day they
>were laid . . . nothing beats a fresh egg regardless of how it's eaten.
Yes! Eggs have a very subtle flavor which is lost when they sit
around for days and weeks in the fridge. They are still OK and you can
cook them and what have you, but once you've had really fresh eggs,
you will notice the difference.
On the raw egg note, there is beef tartare which is high grade beef
minced or ground, which is then prepared on the plate by each diner to
their taste. One makes a hollow in the pile of meat and breaks a raw
egg yolk in it and then adds other condiments to taste. In my family
we always poured boiling water over the egg shells first, since
apparantly salmonela mostly lives on the outside of the egg. The
inside is clean. This is some kind of European dish.
I can't stand uni so I don't know the raw egg and uni tradition. The
one time I tired uni I ate half the piece I was eating, and I just
could barely bring myself to swallow it, despite being in polite
company and wanting very much not to insult my Japanese hosts, I
couldn't finish it. I felt like a cad because I knew people consider
uni quite the delicacy, but it just tasted very bitter to me. Like
drinking wormwood.
(I do, however, like natto. I tired little bits of it for months,
figuring that if it's an aquired taste, than I shall just have to
aquire it. A whole country can't be wrong about natto if they are
right about so many other delicious things. Now I have aquired the
taste for it.)
}..{
Agnieszka
Lost
possibly burnt woodsy (smokish) flavor to me. And it's entirely TOO creamy.
Can't stand it.
-Lost
Dan Logcher
> On Sun, 23 Dec 2001 06:45:26 -0800, "David Lutjen"
> <sa...@wa-sa-bi.com> wrote:
>
> >Sukiyaki "dip" - fresh, raw egg.
> >
> >"Fresh" is very important. Shelf life for eggs destined for the local
> >supermarket can stretch up to 60 days. If you're planning to eat raw eggs,
> >it pays to search out the freshest source. We buy our eggs (100% vegetable
> >diet, brown, fertile, free range) in the country where we know the day they
> >were laid . . . nothing beats a fresh egg regardless of how it's eaten.
>
> Yes! Eggs have a very subtle flavor which is lost when they sit
> around for days and weeks in the fridge. They are still OK and you can
> cook them and what have you, but once you've had really fresh eggs,
> you will notice the difference.
This is so true. I spent 3 weeks at my cousin's country house in Holland
where they had several egg laying chickens. I had a soft boiled egg every
day. Bets damn eggs I've ever had.
> On the raw egg note, there is beef tartare which is high grade beef
> minced or ground, which is then prepared on the plate by each diner to
> their taste. One makes a hollow in the pile of meat and breaks a raw
> egg yolk in it and then adds other condiments to taste. In my family
> we always poured boiling water over the egg shells first, since
> apparantly salmonela mostly lives on the outside of the egg. The
> inside is clean. This is some kind of European dish.
I made Steak Tartare and use a raw egg. Quite good.
> I can't stand uni so I don't know the raw egg and uni tradition. The
> one time I tired uni I ate half the piece I was eating, and I just
> could barely bring myself to swallow it, despite being in polite
> company and wanting very much not to insult my Japanese hosts, I
> couldn't finish it. I felt like a cad because I knew people consider
> uni quite the delicacy, but it just tasted very bitter to me. Like
> drinking wormwood.
That's a shame, since uni with a quail egg is fantastic. So creamy and
salty. MMMmmm..
> (I do, however, like natto. I tired little bits of it for months,
> figuring that if it's an aquired taste, than I shall just have to
> aquire it. A whole country can't be wrong about natto if they are
> right about so many other delicious things. Now I have aquired the
> taste for it.)
Ok, that's where we differ. Natto just doesn't work. It's wrong.
--
Dan
n_cr...@spampacbell.net
>
> I used to love raw egg yolk, but I'm afraid to do so anymore because
> of the salmonella danger.
IMSMR the salmonella is on the shell. Wipe with vinegar,then rinse.
Correction requested.
Joseph
check out this and many other sites regarding this issue
http://vm.cfsan.fda.gov/~mow/chap1.html
Joe
P.S. I love raw quail eggs on Uni, Ikura, and Masago, I still drink
eggnog and still make frosting with eggs, but I am a risk taker by
nature.
dmeyer...@panix.com
[re eating raw chicken eggs]
> Rocky, in the movie of the same name. I think I remember guys on my high
> school football team eating raw eggs as part of their training, too.
> You used to be able to get a raw egg in your beer.
> Caesar salad is traditionally made with raw egg in the dressing.
The Orange Julius company used to offer to put an egg
into one's orange julius drink (orange juice, crushed
ice, vanilla, sugar, etc) available at loads of shopping
malls. Yum (though I don't think they do it anymore) -
made the drink nice and creamy.
--d
--
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Nazodesu
<dlogcher*xspam*@mediaone.net> wrote:
> > (I do, however, like natto. I tired little bits of it for months,
> > figuring that if it's an aquired taste, than I shall just have to
> > aquire it. A whole country can't be wrong about natto if they are
> > right about so many other delicious things. Now I have aquired the
> > taste for it.)
>
> Ok, that's where we differ. Natto just doesn't work. It's wrong.
The peoples of many countries "acquire" the taste of horrid foods that
they are saddled with in poverty while they were children. Later the
food(s) take on a nostalgic quality and/or have been "acquired" as a
response to the fear of starvation!
I had some ika-stuff the other day. Some kind of salady thing in a
mini-bento appetizer tray. Just nibbling foods while the real stuff
was in preparation. Nancy took some of the ika stuff, give me that
big-eyed look and said, "Nattoville". I tried it and my taste-buds got
hot-wired. For a second they said "Run!" then they said "loud but
tasty", then "Run!" and so on.
As it turned out it wasn't Natto at all. I don't know what the hell it
was, but Nancy and I agree on our disinclination to very very little.
Natto. Yamaimo--when grated in a slimy pile, not when jullien'd in a
roll. She won't eat sea-slugs or any kind of snail but admits it's a
conceptual thing.
But when I found myself liking this stuff she was really amazed. So I
think I'll be trying natto again. I've never liked it before, but as
with bourbon, cigarettes and a few other tastes in life, it my be
acquirable. Why I would WANT to take the trouble to acquire it I'm
unsure.
Bethany Tomkins
Lost <ma...@techie.com> wrote in message
news:BpjV7.11516$Cw3.1...@newsread2.prod.itd.earthlink.net...
Mandrake
: they are saddled with in poverty while they were children.
There's a few monthes ago a guy wrote a book (in France) that was titled :
"we're eating our memories" ...
--
//\/\andr@k3 -:- ° -:-
________________
Bob Methelis
<sa...@wa-sa-bi.com> wrote:
We buy our eggs (100% vegetable
>diet, brown, fertile, free range) in the country where we know the day they
>were laid . . . nothing beats a fresh egg regardless of how it's eaten.
I agree with you on the goodness of fresh eggs.
However, and I hate to defeat your vegetarian fantasies, but, if the
chickens are truly free range, then they are eating every bug they
happen to see. Just something chickens do...
Bob Methelis
Bob-in-NJ on IRC
Visit my web site: http://www.jungle.net/bob
Bob Methelis
>(I do, however, like natto. I tired little bits of it for months,
>figuring that if it's an aquired taste, than I shall just have to
>aquire it. A whole country can't be wrong about natto if they are
>right about so many other delicious things. Now I have aquired the
>taste for it.)
Many, many Japanese do not like natto. My local sushi chef can't
stand even making it for me.
Jeffrey Barker
of the owner of a restaurant I worked at.
(note, it's been a few years, so these figures are as close as I can
remember them, and no, I dont have links, unfortunately; I got all the
info from the FDA and the state-run health department over the phone.)
The chances of an egg having salmonella is about 1 in 100,000, and the
chances of someone being succeptible to an egg containing salmonella
is also about i in 100,000. So the chances of serving a "bad" raw egg
to someone who is likely to get sick is low, and certainly low enough
for me to take my chances. Plus, most folks on the wrong side of the
fence know it (elderly, pregnant, aids, etc).
Jeffrey
Craig
be consumed raw, without fear of bacterial infections. The eggs are
pastuerized in a similiar way as is milk.