what's the worst tasting stuff you've ever eaten out of a can? mine is the time i ate about two (2) spoonfuls of canned hominy (not cooked, just opened the can and ate it....don't ask me why). almost tossed it up. that stuff was nasty. :sob:
One bite of potted meat product :dis: :cry: :dis: :cry: :dis: :cry: :dis: :cry: :dis: :cry: :dis: :cry: :dis: :cry: :dis: :cry:
speaking of meat product. the haggis kisses have been marinating in the fridge all day. saved the first one for you.
Anybody that's been in the military will tell you it's the powdered eggs. That stuff is (from 1970) grody to the max.
I can't make it. Maybe you could save them and pass them out on Halloween. The kids will be so happy that they wouldn't even think of egging or TPing your house.
i may put it off even further and leave them out so they get some nice colored mold and give them to the local mall easter bunny as gifts for the kids (we'll see how long his costume stays on).
There is a Chinese delicacy called 1000 year old eggs. Its not really a 1000 years old but they bury the eggs with some kind of cabbage mixture for a few months and then dig it up and eat it. Here is a recipe: Title: PRESERVED DUCK EGGS (THOUSAND YEAR OLD EGGS) Categories: Eggs, Chinese Yield: 12 servings 2 c Tea, very strong black 1/3 c Salt 2 c Ashes of pine wood 2 c Ashes of charcoal 2 c Fireplace ashes 1 c Lime* 12 Duck egg, fresh *Available in garden stores and nurseries. Combine tea, salt, ashes and lime. Using about 1/2 cup per egg, thickly coat each egg completely with this clay-like mixture. Line a large crock with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color. To serve, cut into wedges and serve with: Sweet pickled scallions or any sweet pickled vegetable Sauce of 2 tablespoons each vinegar, soy sauce and rice wine and 1 tablespoon minced ginger root. Preserved Ancient Eggs These are often called thousand-year eggs, even though the preserving process lasts only 100 days. They may be purchased individually in Oriental markets. The description of the whites turning grayish isn't quite accurate from the ones I've seen. They're more a dark blackish amber color-- quite attractive actually.
