Great. Let's talk food

I just found a new website for recipes - The site has both Chinese and English instructions, so we might be able to make the same stuff on both sides of the Pacific pond. Heehee.

I like this one and I am making salted eggs with Votka. I like this recipe because I want to make some zuk with salted eggs. This method of making salted eggs (not sold here in Olympia) does not require a big pot of salt saturated water!
http://schneiderchen.de/353Salted-Eggs.html

Salted Eggs / 腌制咸蛋

Ingredients / 材料:
150 g Sea salt
45 ml Jiafan rice wine
10 pcs Fresh eggs, preferably duck eggs
150克 海盐
45毫升 加饭酒
10粒 鸡蛋（用鸭蛋最佳）
Method / 做法:
Bath the eggs in a small bowl filled with rice wine. Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks. Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.
Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately.
Details => Forum
用加饭酒给每个鸡蛋洗洗澡，然后滚上一层海盐。放到密保诺拉链式密实袋封紧。放在阴凉的地方（不要放在冰箱），等上大约3星期。腌制好的蛋黄应该是完全凝结了且颜色是很亮的桔黄色。蛋白液有点浑浊且呈流动性。
腌制好了后的咸蛋，如果不全部用完，那么将盐滤掉后放到冰箱保存。
详细步骤请见论坛

In the mean time, look at this one:
http://schneiderchen.de/391Microwave-Strawberry-Rice-Balls.html