Text 19717, 80 rader
Skriven 2009-01-16 03:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Hosing 84
=================
 DD> Still going to be in the Bah-Stan area? Or are you going to be further
 DD> south?

As long as I have anything to do with music, I still have
to be in New England, preferably parts of it that have
public transport. There are few reasons for me to be further
south, except for the occasional hit-and-run. But as far as
housing costs go, how far south won't matter until one gets
into the Shenk and Sean neck of the woods.

 Keeping in mind that Right Coast housing prices are more than
 DD> double those in the more moderately priced rest of America.

You bet I keep that in mind.

=

 ML> Okay, bud, second-sight my life, if you will (I can't even
 ML> first-sight it).
 DD> Note where I said "Sometimes I am blessed". Not always.

Can't do it if you don't try. Eh?

Pig ear terrine
cat: offal, Singapore
yield: 1

h - terrine
6 pig ears
300 g chicken feet
300 g pig skin
1 piece orange peel
6 pieces grass jelly
h - seasoning
5 pieces star anise
5 sticks cinnamon
2 pieces blue ginger
450 g soy sauce
a few drops dark soy sauce
1/2 Tb five-spice powder
300 g sugar
pepper to taste
h - salsa
1 red onion, diced fine
2 garlic cloves, diced fine
1 bn coriander root, diced fine
2 green chiles, diced fine
1 red bell pepper, diced fine
150 g tomato, diced fine
1 lemon, juice of

Five spices pig ear terrine on watermelon
with spicy salsa

Combine terrine ingredients and seasonings.
Bring to a boil and reduce heat to a simmer.
Simmer for 2 hr. Remove the cooked pig ears
and layer them in a terrine mould. Press
firmly and refrigerate overnight. The original
recipe doesn't say to do anything with the
cooking liquid.

"To make the spicy salsa sauce," mix all
ingredients.

"Slice the terrine to desired size and it's
ready to serve!"

Serve terrine slices with watermelon slices
and salsa.

Holiday Inn Atrium Singapore

 DD> ... "Are you a pooftah?"

Neh, but thanks for asking.

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