YES PLEASE!!!!
I had Haggis when I was in Scotland. I'd be one of the first in line to buy this stuff.
Showing posts with label yum. Show all posts
Showing posts with label yum. Show all posts
Thursday, February 4, 2010
U.S. Debates Whether to Lift Ban on Scottish Haggis
YES PLEASE!!!!
I had Haggis when I was in Scotland. I'd be one of the first in line to buy this stuff.
Tuesday, December 1, 2009
Grow Your Own BACON!!!
Pork Meat 'Grown' in Labs to be Sold in Grocery Stores as Soon as 2014 : TreeHugger
This may be the single best news story I've ever brought to your attention dear readers. Imagine, vegetarians can now enjoy the sweet succulent taste of cruelty free meat. Labs can provide you with the choicest, most delicious cuts. And, really, this means that bacon is OFFICIALLY a vegetable. See, we grow vegetables, and if we are growing our own meat, that means it's now a vegetable. I should be a dietitian.
Monday, October 5, 2009
Monday, July 27, 2009
Monday, June 8, 2009
He'Brew Rejewvenator
He'Brew Rejewvenator - Beer of the Week - Slashfood
Forget the Kosher part, this stuff just seems cool.
Forget the Kosher part, this stuff just seems cool.
Friday, May 29, 2009
Monday, March 23, 2009
Tea Eggs
I love tea eggs. I can't quite explain it, but they are addictive. The general flavor of eggs pairs perfectly with the salt of the soy sauce, and the aromatics of the spices and tea. I like to eat mine with a dab of hot sauce.
A pretty simple recipe and nice photos can be found at:
http://steamykitchen.com/blog/2009/01/17/chinese-tea-eggs-recipe#comment-75844
My personal recipe is similar:
12 eggs
water to cover
6 tablespoons soy sauce
2 tablespoons teriyaki or dumpling sauce
4 bags of black and/or oolong tea - green tea gets too bitter
2 tablespoons chinese 5-spice
Boil the eggs until they are barely hard boiled. At this point, remove them from the water (don't throw the water away) and run them under some cold water. The eggs will be HOT and they will stay hot for a while. Carefully crack the shells with the back of a spoon. The more cracks and the more pieces of shell missing, the darker the egg will be.
Return the eggs to the water and add the flavorings. Bring this mixture to a boil. Let the pot boil for half an hour, then turn the heat down to low. You can then continue to let the eggs stew in the hot water for a few hours (2 or 3), or you can remove from the heat altogether and place the eggs (in the liquid) in the refrigerator overnight. Peel and eat when the mood strikes.
A pretty simple recipe and nice photos can be found at:
http://steamykitchen.com/blog/2009/01/17/chinese-tea-eggs-recipe#comment-75844
My personal recipe is similar:
12 eggs
water to cover
6 tablespoons soy sauce
2 tablespoons teriyaki or dumpling sauce
4 bags of black and/or oolong tea - green tea gets too bitter
2 tablespoons chinese 5-spice
Boil the eggs until they are barely hard boiled. At this point, remove them from the water (don't throw the water away) and run them under some cold water. The eggs will be HOT and they will stay hot for a while. Carefully crack the shells with the back of a spoon. The more cracks and the more pieces of shell missing, the darker the egg will be.
Return the eggs to the water and add the flavorings. Bring this mixture to a boil. Let the pot boil for half an hour, then turn the heat down to low. You can then continue to let the eggs stew in the hot water for a few hours (2 or 3), or you can remove from the heat altogether and place the eggs (in the liquid) in the refrigerator overnight. Peel and eat when the mood strikes.
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