11-16-2009, 07:36 AM
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three steps ahead
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Join Date: May 2004
Location: NYfn'C
Posts: 11,331
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Re: What's for TEA?
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Originally Posted by jabumbo
the fuck?
is that some sort of experimental embryo?
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Century egg, also known as preserved egg, hundred-year egg, thousand-year egg, and thousand-year-old egg, is a Chinese cuisine ingredient made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime, and rice straw for several weeks to several months, depending on the method of processing. After the process is completed, the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The transforming agent in the century egg is its alkaline material, which gradually raises the pH of the egg from around 9 to 12 or more.[1] This chemical process breaks down some of the complex, flavorless proteins and fats, which produces a variety of smaller flavourful compounds.
Quote:
Originally Posted by DipDipDive
You haven't lived until you've been pounded up against a flaming trash can.
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