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Actually, I like them just fine, served on toast. The chemistry of the egg is heavily alkaline, so it changes the balance of your mouth which is normally acid. After eating one, sweet things will taste bitter for a while (ie. milk). tinse out with water to clear the palate a bit.

tortillas from a mexican Back when I was a young lad in Sunday school, one of the mexican parents came in (I don't remember what this had to do with religion) and showed us how they made tortillas. They first showed the ease at doing it with the tortilla press. Then by hand. Then for those...

Potatoe omelette This sounds like a recipe for a potatoe omelette that is common in many spanish tapas bars. I'm sure you can find a more formal recipe if you search in google for the terms "tapas potatoe and egg". Otherwise, the last time I made this was 1983. Start with a small cast iron...

Concentrated coconut milk I learned this trick from my cousin when I visited his resort and restaurants in Jamaica. I've learned Jamaican cooking from my parents who use coconut milk in various recipes. they made their coconut milk from scratch. When I went to visit the kitchen at my cousins...

I don't know if I spelled this correctly. I tried this in South Korea when I was there with the U.S. Army in 1986. Just outside of Osan AFB, there were street vendors and my favorite street food was Yakki Mandoo - fried turnovers filled with stuff (shrimp?, cabbage? not sure). I remember I...

American Fortune cookies Just for the record. Fortune cookies were sold to chinese restaurants in San Francisco around the late 1950s. They were not served in China intil 1987 where they were billed as American Fortune Cookies. -Bill

Secret chicken Top Secret recipes site used to post this, but they now only have the cole slaw and macaroni and sides: http://www.topsecretrecipes.com/ In the 80s I remember a magazine sent the chicken to a lab and they said there were no 11 herbs and spices. the recipe was simply flour, salt...

Jamaican Journey Cakes aka Fried Dumplings I submitted this one to our International business unit's Employee cookbook when they kept badgering me for a home recipe. As a chinese born in Jamaica, I grew up on these. 1) Fry some bacon to desired crispness. Set asside bacon. Keep the grease...

It's the heat source I got this tip from Alton Brown's Good Eats show on food Network. It was the squid episode. He noted that the burners in chinese restaurants operate at a higher termperature than your home range. He recommends (doing this outdoors) using the burner element from one of...

Yes, it's the rice. Coming from a chinese family, the key to making fried rice is to use DAY OLD rice. Never cook rice and immediately use in fried rice. It must be cured first. A day in the refrigerator is enough. Remember, fried rice was created as a quick meal made from leftovers for...

Drunkened? Now there's an idea! The recipe sounds great. I'm going to give it a try with a twist. I'm going to soak the raisins a few days before with Bushmill's Irish Whiskey! I originally thought of rum, but hey!? What Irishman would want rum in their soda bread? Nothing but good Irish...

Salt and Pepper Shrimp The key to remember in Salt and Pepper Shrimp is to LEAVE THE SHELLS ON! The whole concept is to peel and eat with your fingers. The shell skeps the shrimp from getting too salty or spicy. This is a great appetiser when served with drinks. -Bill