Re: CHAT: aged foods (wasRe: phonology of borrowed words)

On Sat, Nov 23, 2002 at 09:22:45AM -0800, Padraic Brown wrote:
> --- J Y S Czhang <czhang23@...> wrote:
>
> > Hehe, what about the Chinese 1,000 year old eggs,
> > hehe 0_o?
>
> ! Are they really that old? How are they kept so long?
> And dare I ask what they taste like!?
[snip]

Nah, they aren't kept *that* long. Maybe months, or maybe even years.  But
definitely not as old as their name implies. :-)  They are basically
salted eggs (salt-marinated, if you will). Probably fermented, as they are
dark in color. They have a rather strong smell, though not unpleasant. The
taste still resembles egg yolk. They actually add a rather pleasant
"background" taste to congee and the like.


T

--
Curiosity kills the cat. Moral: don't be the cat.