Skittling

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A trend among suburban youth funnier than “Ahnulding”- pop a bunch of cold medicine pills containing “dextromethorphan” and chase with alcohol. It’s called “skittling” and it makes you high for cheap. Ah, who needs a liver anyway!

You damn kids are so spoiled. In my day we just had “robotripping”- drinking Robotussin until you got high. Or “huffing” (inhaling paint fumes)- spray into a paper bag and inhale.

1000 year old eggs

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I’m not quite sure why you would make these yourself- they cost about a dollar at any asian market.

Maybe if you live in the middle of nowhere, with a bunch of white people, and can’t tell the difference between Japanese and Chinese food.

Or maybe you watch too much Martha Stewart and mine your own slate for the kitchen chalkboard.

Recipe below.

PRESERVED DUCK EGGS (Thousand Year Old Eggs)
Yield: 12 servings

  • 2 c tea, very strong black

  • 1/3 c salt

  • 2 c ashes of pine wood

  • 2 c ashes of charcoal

  • 2 c fireplace ashes

  • 1 c lime*

  • 12 duck eggs, fresh

*Available in garden stores and nurseries.

  1. Combine tea, salt, ashes and lime.
  2. Using about 1/2 cup per egg,
    thickly coat each egg completely with this clay-like mixture.
  3. Line
    a large crock with garden soil and carefully lay coated eggs on
    top.
  4. Cover with more soil and place crock in a cool dark place.
  5. Allow to cure for 100 days.
  6. To remove coating, scrape eggs and
    rinse under running water to clean thoroughly.
  7. Crack lightly and
    remove shells.
  8. The white of the egg will appear a grayish, translucent
    color and have a gelatinous texture.
  9. The yolk, when sliced, will
    be a grayish-green color.
  10. To serve, cut into wedges and serve with:
    • Sweet pickled scallions or any sweet pickled vegetable
    • Sauce of :
      • 2 T vinegar
      • 2 T soy sauce
      • 2 T rice wine
      • 1 T minced ginger root.

Copied from Recipe Cottage

Possibly originally from “The Regional Cooking of China” by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.

I recommend slicing them and serving them over very smooth (“silken”) and very cold, fresh tofu. Sprinkle green onions or scallions, soy sauce, and bonito flakes.

Aztec Chocolate

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1 ounce unsweetened baking chocolate
1 teaspoon vanilla
2/3 cup boiling water
ground pepper or chilies to taste

courtesy of “the Field Museum“

Grate the unsweetened chocolate into a bowl and cover it with a little of the boiling water. Mash the mixture into a paste. Add the rest of the water and vanilla and beat with an electric mixer until frothy. You could also use a molinillo or blender (on high speed) to beat the mixture as well. Add the pepper or chilies to give the drink a little kick.

The chocolate does not totally dissolve in the water using this technique. Tiny particles of chocolate will float in the water, and you will be able to taste the grittiness in the drink. For a more authentic drink, allow the chocolate to cool and beat it into a froth just before you drink it.

Here’s another one from Firey Foods. Good article!