Text 7695, 90 rader
Skriven 2011-02-26 11:44:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: QUAIL   10226
=====================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ>  DD> Sure. Where their incessant "bob white, bob white, wheet,
 GJ>  DD> wheet, wheet"  would keep me from my afternoon nap. Not gonna
 GJ>  DD> happen.
 
 GJ> All you have to do is to turn up the sound on your 24 hour music
 GJ> radio program.  What would be interesting would be quail balut; just
 GJ> one mouthful of the soup and meat together.

 DD> That might work, except that the confuser is at the far end of the tin
 DD> can from where I bag the ZZZZs. And I doubt that my neighbours would 
 DD> appreciate my tastes in music any more than I appreciate the yappy 
 DD> little curs which bark incessantly next door were I to pump up the 
 DD> volume to be audible far away from the computer.

No worries!  All you have to do is to trail a couple of wires from
your electronic super calculator, down the hall, to a pair of
headphones like I used to have under my pillow when I was younger, so
I could listen to my home-made crystal set when I was supposed to be
sleeping.  Then all would be peaceful.

 DD> Has anyone, as far as you know, ever done alligator or crocodile egg 
 DD> balut? That might be interesting.

That is something I would certainly love to try, but I am not going to
face up to a protective mother crocodile to steal her precious
progeny.  Other people do it, and take the eggs back to the croc farm
to incubate and hatch.  I think they are very well paid, so the eggs
would be quite expensive.  Next time I am in the NT in one of those
places I will ask if anyone has tried them.

I used to eat turtle eggs from time to time when they appeared in the
Lae market, but they are always harvested, sold and eaten fresh, with
the skins full and round.  As they get older, a dent appears in the
skin/shell, which then becomes deeper over time.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SHELLFISH SALAD WITH TURTLE EGG
 Categories: Mains, Salads, Seafood, Aboriginal, Australian
      Yield: 3 servings
 
      1    Lettuce; wash/drain/torn
     12    Longbums;boil/meat extracted
     12    Mussels- mud; cooked meat
     24    Cockles; >36, cooked meat
      9    Mangrove worms; clean/wash
      2    Tomatoes; in wedges
      1    Cucumbers; sl thin
      9    Eggs- turtle; boil/shelled
      6    Lemons; wedges
           ;HOMEMADE MAYONNAISE
      2    Egg yolks; chicken
      1    Egg yolk- turtle
      1 ts Mustard- French
      1 tb Vinegar- white wine
      2 c  Olive oil; OR
      2 c  ; canola oil
           Salt and pepper
 
  Eggs are harvested from saltwater turtles on coastal beaches & have a
  very strong flavour. The turtle eggs stay soft when boiled & the
  texture is very different from other eggs.
  
  THE MAYONNAISE: Place all egg yolks, mustard & vinegar in a bowl.
  Whisk the yolk mixture till fluffy. Use hand beater if whisk is not
  available.
  
  Slowly add oil while whisking. Mixture should be thick & white in
  colour. It should take 2 cups of oil. If mayonnaise is too thick, add
  a raw turtle egg or water to the mixture to thin it down. Season with
  salt & pepper.
  
  THE SALAD: Place lettuce, all seafood, tomatoes & cucumber into basin
  & gently mix.
  
  Place equal amounts on each plate & drizzle with home-made mayonnaise.
  Serve with lemon & three turtle eggs per plate.
  
  From: WALKABOUT CHEFS By: STEVE SUNK & DAVID HANCOCK ISBN:
  0-9751800-1-0 Scanned by: KEVIN JCJD SYMONS  SEPTEMBER 2007
 
MMMMM
 
 
___ Blue Wave/DOS v2.30 [NR]

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