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From: martin@plaza.ds.adp.com
To: Northwest Bikers Social Mailing List 
Subject: KAREN- about those eggs
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Nobody's looking at my underwear. Since this question is about good food
and where to get it (specifically, how to ride to it on a bike), it's
entirely appropriate for the list.

Karen brought two dozen range-fed chicken eggs and a dozen duck eggs to
the fish fry. The duck eggs made _wonderful_ omelettes. The chicken eggs
made the easiest and best hollandaise I've ever done. Ordinary yolks give
you just one fearful flashing moment between runny and curdled, Karen's
eggs set almost immediately, then instead of scrambling gleefully like
your common egg they sat calmly waiting for me to get over my panic and
start adding the butter. 


Karen (or anybody else with an opinion), three questions:

Have you ever made a duck egg hollandaise? I was too chicken (so I ducked?).

Ever made souffle or meringue from the duck eggs? The souffle I tried was
kind of puny, but I think I miscalculated the conversion. Duck eggs are
bigger, but the yolk/white ratio is higher, so I may just not have used
enough eggs.

What's the most interesting (motorcycle, obviously) route from Portland
to wherever the heck Blodgett is (where IS Blodgett, anyway, and I hope
they named it after a person and not a geographical feature)? We've 
decided that when the weather turns better, an occasional shopping trip
would be both fun and delicious.

And I still owe you for two dozen really really scrumptious eggs.

(Note the subtle, but effective, Unsolicited Commercial Announcement 
subliminally embedded into this otherwise casual inquiry into the
Nature of Food.)


I've finished entering the Fonds Brun part of the Le Carte des Sauces; I'll
try to get through the egg/butter collection this weekend and post them.


Ride safe, cook dangerously,

Martin


Martin Golding   | Real Men make hollandaise
   DoD #236      |   over medium heat.
martin@plaza.ds.adp.com   Portland, OR