I imagine it's pretty unappetizing boiled, but I think I saw it pan-seared on a cooking show before. That sounds more palatable. I imagine the meat around the eyes is pretty tender. I'm not sure I'd be up for nomming on the vitreous goop though...
Maybe it's just the limits of my tiny urban kitchen :P I cook pretty much everyday with a combination of fresh and pre-made ingredients. On the days I indulge in a full from scratch meal, it requires balancing pots, pans, and dishes precariously atop my limited counter space.
What I try to do is cook big batches once or twice a week. Then I have tasty reheatable meals on the other days when I don't feel up to kitchen acrobatics!
I'm all for mixing homemade with store bought - nobody has time to churn out a from-scratch meal everyday - but I've never seen anything on her show that struck me as remotely appetizing. Blech.
Whaaat? You're Chinese and haven't had preserved eggs before? When I was a kid my mom would cook them in rice porridge (congee) with pork or would serve it alongside chilled tofu with soy sauce and sesame oil. I wouldn't really call it a delicacy. That implies some sort of exoticism. It's not something that's used in a lot of dishes, but I'd say it's a pretty common food. You can get half a dozen at your local Asian grocer for maybe two or three bucks. A good western comparison is capers. Capers, like preserved eggs, have a strong flavor, are often used as a garnish, and they aren't for everyone.
Also, while the eggs definitely have a strong flavor, I wouldn't characterize it as ammonia-like. When I think ammonia, I think chem lab and urine, which I assure the culinarily curious among us, these do NOT taste like. The yolks aren't really hard either; they have the consistency of regular soft-boiled egg. Try some! You might be surprised. If your local dim sum place serves congee, they probably have the preserved egg/pork kind I mentioned.
A cute song, but hardly comprehensive. I second Eugenio's Animaniacs suggestion. "Yakko's World" is much better in terms of covering the countries of the world: http://www.neatorama.com/2008/01/23/the-alphabet-of-nations/#comments
Maybe it's just the limits of my tiny urban kitchen :P I cook pretty much everyday with a combination of fresh and pre-made ingredients. On the days I indulge in a full from scratch meal, it requires balancing pots, pans, and dishes precariously atop my limited counter space.
What I try to do is cook big batches once or twice a week. Then I have tasty reheatable meals on the other days when I don't feel up to kitchen acrobatics!
Also, while the eggs definitely have a strong flavor, I wouldn't characterize it as ammonia-like. When I think ammonia, I think chem lab and urine, which I assure the culinarily curious among us, these do NOT taste like. The yolks aren't really hard either; they have the consistency of regular soft-boiled egg. Try some! You might be surprised. If your local dim sum place serves congee, they probably have the preserved egg/pork kind I mentioned.