Comments on: Son-In-Law Eggs for My First #LetsLunch

By: Homemade Cadbury Eggs

Homemade Cadbury Eggs — Sat, 23 Mar 2013 00:14:10 +0000

[...] Nancie‘s Son-In-Law Eggs at Nancie McDermott [...]

By: Nancie McDermott

Nancie McDermott — Sat, 02 Jun 2012 13:41:02 +0000

I know what you mean about ingredients that come in for a purpose and then languish on the pantry shelf. This is an exceptionally fine use for it. No other dish quite like it, and it’s especially fine for summertime eating. Fried is the very best because the texture gives the sauce a place to hang on; but for cool-kitchen temperature and speed, I love it with hardboiled eggs halved and not fried. In lettuce cups, picnic food!

By: Marge

Marge — Tue, 29 May 2012 18:18:30 +0000

This looks wonderful! I bought Thai palm sugar for the first time last fall to brew a red ale. I am excited to finally have another use for palm sugar so I can make a dent in that giant tub!

By: Nancie McDermott

Nancie McDermott — Sun, 29 Apr 2012 03:02:20 +0000

So nice to read this; I thank you! As you can imagine, so much pleasure was and still is, mine, from that amazing experience.

By: Henrietta B.

Henrietta B. — Wed, 18 Apr 2012 04:45:59 +0000

I am loving (and stealing) that tamarind sauce recipe. I think it’s amazing that you immersed yourself in Thai culture as a volunteer, especially by paying close attention to their cuisine. Brilliant!

By: Nancie McDermott

Nancie McDermott — Mon, 16 Apr 2012 22:18:42 +0000

Well, if the ducks flew the coop, but you’re left with a few duck eggs laying around (ahem! English majors don’t miss a THANG around here), this is your dish. Although deviled duck eggs could be quite fabulous as well. I’ll try that since I’ve got access to someone else’s duck…house? Blind? It’s Whole Foods, actually, I’m sure they get them from a worthy source. Your kimchi deviled eggs look fabulous. Since the deviled eggs of my childhood never had anything more devilish that a whisper of paprika, I’ve always wondered what some chili heat would do to an already semi-perfect food. I love Let’s Lunch, though I’m nowhere near deciding on my May contribution.

By: Joe Yonan

Joe Yonan — Thu, 12 Apr 2012 00:34:05 +0000

Welcome to Let’s Lunch, Nancie! So fun to see you here. These look fantastic, btw. I’ve still got some duck eggs in the fridge from our runner ducks (which we sold, sadly), so I might just have to make these soon!

By: Nancie McDermott

Nancie McDermott — Wed, 11 Apr 2012 16:52:30 +0000

You, too, Grace. I like your blog so much, and am pleased to be at the #LetsLunch table with all y’all. Thinking about my cross-culinary-cultural post for May, and so far, Undecided in NC. But it will come.

By: Grace Hwang Lynch (@HapaMamaGrace)

Grace Hwang Lynch (@HapaMamaGrace) — Tue, 10 Apr 2012 18:16:04 +0000

Lucky son-in-law! I love simple egg dishes, and especially with the shallots and tamarind. Add me to the list of tamarind fiends! Glad to be “lunching” with you!

By: Nancie McDermott

Nancie McDermott — Mon, 09 Apr 2012 03:28:27 +0000

Tamarind fiend: I did not have a word for it and now I do, if I may borrow your apt verbiage? It’s such an extraordinary flavor/ingredient, and it sashays off into savory just as quickly as to sweet. Thank you for letting me know about the som tum connection: I am beaming and doing a little spring tap dance over that news. Completely cool. That sounds like a great course to take. “See you…” at the next LetsLunch!