After five years in Seattle, rural England is a culture shock, to put it mildly. Share my wide-eyed re-awakening to all things British ... laugh and cry along!

December 07, 2005


Don't you just want to gobble them all up? Posted by Picasa

posted by Exiled on High Street at 2:33 AM

1 Comments:

Anonymous Anonymous said...

we do something like that in japenese cooking, slowcooking pork, daikon radish and hard boiled eggs. it also turns deep brown, but only takes maybe day and a half of them cooking/sitting around to get nice and full tasting. over there when I was there raw yolk was less of a worry, so often the ideal japanese style slow egg would have a slightly soft center, halfway cooked, still more translucent than purely cooked dry yellow.

we'll have to try that though. another similarity has to be brandied fruits. under our sink is usually home to a few large glass jars. cheers tim. i'm sure you will wite more words than usual while youre away from chasing us editors around the office.

3:17 AM

 

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