JIM WELLER wrote to DAVE DRUM <=-
Title: Smoked Eggs
Why not just hard boil [...] then cold smoke them
I wonder if any smoke permeates the shell
I'm pretty sure any smoke penetrating the shell would disappear with
the membrane when the eggs are shucked.
You may well be right; we'll never know for sure without some experimentation.
That's not going to be "front burner" project, I feel.
Different smoke: Marijuana will be legal in Canada on Oct 17th.
Today I heard about an elderly Dene (Native "Indian") woman who is translating information about the effects of cannabis for other
elders who don't read or even speak English. Many didn't know what cannabis was until she made up a phrase in her own language. The
direct translation is "The Happy Smoke". Now they understand!
My state has made it legal as medicine - which I can understand due to
the analgesic properties. There is a push afoot to make it legal for "recreational" use ..... equating it with alcohol. Neither has any real
bearing on me because I'm allergic to some component of the herb.
Next random new thing:
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Paste Of Pike Roe / Icre De Stiuca
Categories: Romanian, Caviar
Servings: 4
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Leek & Baked Potato Vichyssoise w/Red Caviar
Categories: Soups, Vegetables, Potatoes, Seafood
Yield: 6 Servings
2 lg Baking potatoes (russets)
6 c Vegetable broth
6 lg Leeks; 3 lb, white part only
1/2 ts Fresh ground white pepper
1 c Yogurt or evaporated milk
1/4 c Red salmon roe caviar
1/4 c Snipped fresh chives
Set oven to 400°F/205°C.
Bake potatoes on the floor of the oven, turning once,
for 1 hour or until they are soft when pressed. Cut the
cooked potatoes in half and scoop out the flesh.
Cut leeks in half lengthwise, wash throughly to get
out all sand and grit and chop coarsely.
In a large saucepan, bring the broth to a boil over
moderately high heat. Add the chopped leeks and white
pepper, reduce heat and simmer the leeks, covered for
30 minutes or until they are very tender.
Add the potato flesh to the leeks and puree the
mixture in batches in a food processor until very
smooth. Transfer the puree to a mixing bowl, add salt
if desired and chill covered for at least 2 hours or
up to 24 hours.
Whisk in the yogurt or milk and chill again for 30
minutes if necessary.
Ladle the soup into bowls and top each serving with
1-1/2-2 ts of red caviar and sprinkle with chives.
Serve in chilled bowls.
Recipe by Lucius Beebe, railroad buff and bon vivant
From:
http://www.dandyism.net
Uncle Dirty Dave's Archives
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... When a man claims he got rich throught hard work - ask him "Whose?"
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