I had lunch with my family on Saturday at a vegetarian restaurant in the San Gabriel Valley. "Everything here is vegetables. And fake meat," said my uncle.
After many courses for 5 people and a $60 check, we went grocery shopping. I wanted to make black vinegar pickled eggs w/ ginger. Usually this dish involves pig feet, but this time, all I wanted was the pickled eggs.
My uncle led me to the aisle of soy sauce and vinegar. "Black vinegar is expensive. This one," He pointed to the lowest shelf with his toe. "Is the best."
The best black vinegar is $22 and in a size meant for a cauldron full of pig feet and boiled eggs.
"I don't need that much. How about this one?" I gestured to a bottle that clearly read "Black Vinegar" on the label.
"Don't buy that. That's not real," said my uncle.
"Anna, buy this one." My aunt pulled another bottle off the shelf. It also read "Black Vinegar" but in a less catchy typeface. "This one is good."
The eggs are pickling. We'll see how this goes. I have a feeling that I'm going to miss the pig feet.
A year or so ago, I went to an ancient Roman style feast. The food was delicious. One of my favorite things was the sweet & sour egg & leek dip for crudites. So I asked for the recipe.
The Egg and Leek Dipping Sauce is as follows...
1 tsp. Ground Cumin 1/2 tsp. Ground Myrtle Berries (more authenticity than flavor, omit if needed) Generous Black Pepper (to taste) 3 Heaping tsp. Chopped Parsley 1 Small Leek with the dark green removed 2 Boiled Eggs 2 Tbs. Honey 3 Tbs. White Wine Vinegar 2 Tbs. Olive Oil 2 Tbs. Fish Sauce (fish sauce thinned with white grape juice)