Li hing mui

Are they the same as Japanese Umeboshi?

Sordalite. I associate umeboshi with a moister or
even liquidy texture and a strong sour taste. Li
hing mui tend to be dryish with a powdery outside,
usually with a pronounced licorice note and is an odd
mix of sweet, sour, salty, and acrid, as if it was
made with alum (some was I believe in olden times).

Miss Vickie's chips

They used to be excellent before that Vickie person sold out to a
major corporation. (Boy oh boy, how often so we say that old brands
here!

And sometimes when they have to backpedal and
revert to a previous formula, they say they
did but don't bother. I suspect that in the
midst of the New Coke vs. Coke Classic mess
there was quite a bit of that. I'm not sure
if the Classic isn't sort of Neoclassic now.

... "Candy is bad for you." I DON'T CARE! - Charlee

You do have some characterful females in the
family. Not that I don't agree with her (my thing
of course is fat).

Lexi agrees with you. When she was young she proclaimed that the
white part of the ham was tastier than the pink part.

Out of the mouths of babes.

... Potato chips are very fatty but still healthier than snorting heroin.

---------- Recipe via Meal-Master (tm) v8.00

Title: Chocolate Chip Torte
Categories: Snacks, Desserts, odd
Yield: 6 servings

3 ea Egg whites; large 1/4 t Salt
1/8 t Cream of tartar 1 1/3 c Sugar
1 t Vanilla extract 1 c Potato chips; crushed
1 1/2 oz Unsweetend chocolate 1 c Milk
1 T Flour; unbleached 1/4 t Salt
3 ea Egg yolks; large,beat slight 1 T Butter
1/2 t Vanilla extract 1/2 c Heavy cream;sweeten, whipped

Preheat oven to 300 degrees F. Beat egg whites with salt and cream of
tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue
stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix
thoroughly. Fold in potato chips. Cover cookie sheet with unglazed
paper
(baking parchment or brown paper bag). Spread meringue on paper in 2
rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes.
Cool. Place chocolate and milk in saucepan. Cook and stir over medium
heat
until chocolate is melted. Beat with electric mixer until blended.
Combine
1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring
well. Cook and stir until thick, about 10 to 15 minutes. Add slightly
beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3
minutes longer, stirring constantly. Remove from heat. Stir in butter and
vanilla. Cool to room temperature. Spread cooled chocolate filling on one
meringue, then place second meringue on top. Spread sides with sweetened
whipped cream. Chill until ready to serve, but don't keep in
refrigerator
mor than a few hours, lest the meringues wilt. Serve with more whipped
cream or vanilla ice cream. Source unknown

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