I keep raw eggs in the fridge far longer than 2 weeks.
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We do not tolerate it any other way!
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I guess since they are ātransformedā into mayo? ! In any case, Iāve been making it for years and am still here 
Serious Eats website has a version of this recipe and says it keeps up to two weeks.
We half cut lemons, put in microwave for 30 seconds or so, then squeeze and freeze in small spice glass bottles. Keeps really well to have on hand when needed for a quick defrost. Same for limes.
Tried it. Did not work, but maybe the hole was too small. What are you supposed to use to punch a hole in the lemon?
I used a wooden skewer, and smooshed it around the peel. Maybe a try knife?
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Iāve use a T shaped corkscrew or a chop stick.
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Hmm. Never heard of that (I havenāt read the book.) It seems in Thailand and Vietnam, where they really make some great fish sauces, they just let the stuff ferment in a bottle/bucket until the stinkometer is off the charts.
Holy cow, Barney. I never knew. Learn something new every day. Thanks for leading me to it. As bad as they stink, anytime I grab a bottle, I just HAVE to smell the stuff.
All the fish Iāve caught in my life and Iāve never made anything but soup from whatās left over after filleting them. I gotta get of my arse and blachung.
I used a chopstick and got nada. But I have a nice citrus press & use a lot of lemons / juice / zest, so I really donāt mind cutting them in half and getting the juice the old-fashioned way 
I use this little gadget. I think it was 50 cents. It does a good job juicing lemons.
(1) I kind of ākneadā the lemon on the countertop.
(2) Insert this ājuicer gadgetā.
(3) Squeeze.
Cleanup is easy ā throw it in the dishwasher with the other silverware from dinner.
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Yeah, Iām not a big gadget person, and as mentioned above, my citrus press gets a lot of work in this kitchen. I donāt find it anymore of a hassle than poking a hole in a lemon.
Yeah, I just lop off a smaller piece of the lemon or lime if I donāt think I will need that much juice (although, I do love me my citrus juice) and into my press it goes. Then the press gets sponged out and rinsed and into the dish drainer. Easy peasy!
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My pleasure, but I will leave to you the untrammeled pleasure of making and ingesting it. Itās a hard pass for me.
I canāt help but wonder: do you like durian? I believe there are airlines in Asia that do not allow you to carry it on their flights.
Yeah, it only works for someone like me who uses very little lemon juice and most of the time I want a wedge. I have thrown away beaucoup fuzzy lemons so I have started freezing them, or zesting and juicing and then freezing. I have broken two plastic citrus presses, I need to invest in a metal one.
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Somewhere I have an earlier version of one of these:
If only it had a screen for pipsā¦
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I have smelled but never tasted Durian. Have you tried it? Love to know your impressions. Iāve heard itās pretty mild and belies the olfactory component.
Reading more into it, the balachung recipe I found here, doesnāt look or sound nasty at all.
I could live with that stuff.
Iāve never smelled or tasted durian - never been to Southeast Asia.
Anthony Bourdain had durian ice cream in San Francisco; didnāt pull a face, but then nothing phased him.
The recipe you posted didnāt sound too bad, except that I have no tolerance to chillies.
I had a craving for the nam jim at our favorite Thai resto in Berlin, and decided to āreverse engineerā it from memory. Turns out thereās really not much to it. Even better.
Made some today for our leftover steak from the yum nua. It came out really nice, following this recipe loosely ā added more peppers & a little more garlic, plus a STOC cuz I wanted to use it all up.
Another sauce I could dip almost anything in 
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Not sure if I would describe the taste of durian as mild - for me it is a mixture of pretty strong garlic, mild epoisse, onion with some pineapple sweetness
Sounds like the perfect description of a Bad Choice Dish for this thread 
