Text 12251, 61 rader
Skriven 2007-02-23 09:47:37 av Glen Jamieson
     Kommentar till en text av Dave Sacerdote
Ärende: LYNN  70223
===================
 -=> Quoting Dave Sacerdote to All <=-

 DS> Lynn had an interview with the Admissions Director at the Connecticut
 DS> Culinary Institute this afternoon.  She's interested in taking general
 DS> courses as well as a side of bread/pastry instruction. 

 DS> I'm happy she is deciding on a career path, though I've warned her the
 DS> life of a chef is no picnic (har har, this line of conversation just
 DS> lends itself to puns.)

Please pass on my congrats to her for choosing such a career, in spite
of her life experience to date associating with Cooking people.

At one stage my eldest daughter had a boyfriend who was an apprentice
chef.  As he was living in digs, I made my kitchen available to him
for doing his homework.  A mutually very satisfying arrangement, which
I am sure you will also appeciate when it happens.

"Dad, can you help me with my homework?", takes on an entirely new,
and enjoyable meaning!

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SALTED EGGS - ITLOG NA MAALAT
 Categories: Breakfasts, Snacks, Filipino, Asia-se
      Yield: 12 servings
 
     12    Eggs
      2 c  Salt; or more
      6 dr Sp- red food colouring
           ; OPT
 
  Salted eggs are popular as breakfast fare & as side dishes. Just
  slice the eggs & serve interspersed with sliced plum tomatoes.
  
  Place the eggs in a ceramic or plastic container. Cover the eggs with
  water & add enough salt to create a saturated solution. Continue
  adding salt to the water till salt no longer dissolves. Cover &
  refrigerate for 2 weeks. Remove the eggs from the saltwater.
  
  To hard-boil the eggs; place eggs in a saucepan & cover with cold
  water. Bring to a boil, then reduce the heat just to the boiling
  point, cover, & simmer for 15 to 18 minutes. Remove from the heat &
  cover with cold water till cool.
  
  Traditionally the eggs are coloured red to distinguish them from
  ordinary eggs. To dye the eggs, add food colouring to hot water. Dip
  the eggs into the red solution for a minute or two, or till they
  reach the desired colour. Refrigerate till ready to serve. Serve
  chilled & sliced.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)