Sick Day
12.17.2010
Subscribe to:
Post Comments (Atom)
skip to main |
skip to sidebar
Hit with a virus that knocked me out. Plain Cantonese-style rice congee, served with a preserved duck egg.
- Celia
Food Links
- 101 cookbooks
- amateur gourmet
- asian dumplings
- breakaway cook
- candy blog
- chow
- cooking for engineers
- cookthink
- david lebovitz
- david leite
- dinehere
- egullet
- epicurious
- fine furious life
- good eater
- hungry
- kitchen
- knowledge for thirst
- lottie and doof
- lunch in a box
- megnut
- milk eggs chocolate
- noble pig
- open source food
- orangette
- serious eats
- simply breakfast
- simply recipes
- slashfood
- smitten kitchen
- sweet and savoury
- tastespotting
- teczcape
- traveler's lunchbox
- urban diner
- vaneats
- vegan yum yum
Labels
- appetizer (4)
- artichoke (3)
- asian (9)
- asparagus (8)
- avocado (2)
- beef (5)
- braise (1)
- bread (16)
- breakfast (16)
- burger (3)
- cheese (9)
- chicken (6)
- chocolate (4)
- comfort food (4)
- dip (5)
- donuts (1)
- eggs (15)
- fig (2)
- fruit (12)
- ginger (1)
- grains (3)
- granville island (3)
- greens (14)
- izakaya (2)
- lamb (3)
- leftovers (13)
- market (6)
- miscellaneous (7)
- miso (1)
- mushroom (6)
- non-food (5)
- noodle (4)
- pack lunch (8)
- pasta (13)
- pizza (4)
- pork (4)
- quail (1)
- restaurant (2)
- salad (24)
- sandwich (10)
- seafood (20)
- soup (7)
- spicy (4)
- still life (9)
- sweet (7)
- sweet potato (1)
- tart (2)
- turkey (2)
- yogurt (1)
2 comments:
what does that preserved duck egg taste like?
PS: I ended up ordering the Marc Jacobs book through Amazon. Should be getting delivered to me tomorrow!
Derek: If you can get over the initial slightly sulphurous odor (which quickly passes), the taste is actually sweet and a little salty. The texture of the yolks is very creamy as well, which is maybe why it reminds me a little of foie gras. Some people eat it on its own with a bit of pickled ginger or sesame oil.
Post a Comment