Text 17274, 138 rader
Skriven 2007-06-28 00:19:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Sacerdote
Ärende: Re: Altrenatives to Phyd
================================
 -=> On 06-27-07  12:59,  Dave Sacerdote <=-
 -=> spoke to Mark Lewis about Altrenatives to Phydeaux <=-

 ML> vbulletin is a commercial PHP based "bbs"...

 DSac> Yeah, I know.

 DSac> And by "cumbersome" I mean "inconvenient having all those messages
 DSac> and/or huge digests in my email."  This is a busy echo with relatively
 DSac> large  message volume.  I'd prefer not to have my email account
 DSac> bombarded. YMMV.

  Karen Mintzias used to gate the COOKING echo into an email list.   We
  subscribed to it (as a means of alternate feed to check on flow
  problems etc.).   I had filters set up in my Eudora email program so
  that the messages went all into their own folder -- but even so it got
  to be a load with often more than 100 messages per day.   She had a
  method whereby replies emailed back to her robot would be distributed
  showing who the intended recipient was.

  I much prefer offline reading via a QWK pack.   Others would rather
  read online in a web based reader such as you use on DOCs.  Others
  like the NNTP online.  It is good that alternate methods are available
  so that people can use what they are comfortable with.

  I have looked at the web based readers on other BBSes and found that I
  did not like them as well as I like DOCs.  Not exactly sure why that
  is.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Kanom Muoi - Thai Style Starters
 Categories: Thai, Appetizer
      Yield: 4 servings
 
      6 sl Bread
    1/2 c  Cooked crab meat
    1/2 c  Cooked, chopped pork
    1/2 c  Raw, finely chopped
           Mushrooms

MMMMM---------------------------PASTE--------------------------------
      3 tb Fresh grated ginger,
      3 tb Chopped garlic
      3    Tabelspoons prik phom
           (ground red chilis)
      3 tb Crushed toasted peanuts
      3 tb Khao koor (ground toasted
           Rice)
 
  This started life, long ago and far away (oops, sorry, that's another
  genre!) as two traditional Thai starters - a toast and topper called
  kanom paeng mu and an equally traditional Thai version of shrimp
  tempura.
  
  The name of the toast item is interesting: kanom paeng (bread)
  literally translates as "expensive cakes" which shows what the Thais
  think of bread!
  
  However over the years my wife has developed these canopes, and this
  is the current version.
  notes on ingredients -- Here in Thailand we can't get Maple syrup, so
  we use honey. This works just as well, but we prefer the taste of the
  maple syrup, so feel free to experiment.
  
  The only bread available here in Thailand is white bread, but again
  we find this tastes best with a stone ground wholewheat bread.
  
  If you want to avoid the moderate chilis suggested, you could use bell
  peppers, but frankly we find they taste a bit bitter, and anyway they
  are a bit large for canopes!
  
  Finally the quantities here make about two thirds of a cup of each of
  the pastes. Say 180 millilitres. At 5 ml to the teaspoon this will do
  about 8 toast bites and 8 chilis if they have 2 teaspoons paste in
  each. If you use more paste, it'll do less...
  
  First toast 6 slices of bread. Cut off the crusts and cut the pieces
  of bread into four.
  If the crusts aren't quite dry, pop them in the oven or a dry
  skillet, and warm them until dry, then in a mortar and pestle or food
  processor, convert them into bread crumbs.
  Prepare half a cup each of cooked crab meat, cooked, chopped pork,
  and raw, finely chopped mushrooms.
  
  Prepare the paste:
  saute the ginger and garlic, discarding most of the oil, and combine
  the ingredients, adding two medium sized duck eggs to the mixture (or
  three smallish hen's eggs).
  Divide this micture in three, and combine each portion with one of the
  1/2 cups of mushrooms, crab or pork, to form three topping pastes.
  
  method I
  put about two teaspoons paste on each of the toast pieces, and then
  take 2 dozen prik chi fa (a chili about finger length and as thick as
  your finger, that is the Thai equivalent of a jalapeno - you can use
  jalapenos instead if you wish), Cut off the tops of the chilis and
  discard the seeds. Put about two teaspoons the paste mixture in each
  chili.
  
  method II
  With a melon-baller prepare 16 balls of melon, 16 balls of mango, and
  16 balls of fresh pineapple. [if you are using jalapenos, slice the
  fruit and use a sharp knife to cut plugs for the tops of the chilis).
  Place a ball of fruit on each piece of toast and secure by piercing it
  through with a tooth-pick. Plu each of the chilis with a fruit ball,
  and secure by piercing through the sides of the chili and the fruit
  ball with another tooth pick.
  Prepare another batch of fruit balls, and wash 16 prik ki nu (birdseye
  chilis), and pat them dry.
  
  method III
  Mix two tablespoons powdered peanuts, one tablespoon khao koor, one
  tablespoon prik phom, and a little rice flour (or cornstarch), to
  make a dusting powder.
  Dip each of the pieces of toast, each of the stuffed chilies, each of
  the fruit balls, and each of the birdseye chilis in maple syrup, and
  then dredge them in the dusting powder.
  
  method IV
  prepare a batter by beating an egg yolk, and adding about a cup of
  ice cold water to it, then add a cup of sifted plain [all-purpose]
  flour, and mix to a thin batter. Add a teaspoon prik phom and a
  teaspoon of freshly groung prik Thai (black pepper).
  Dip the canopes in the batter a few at a time, and deep fry until
  crisp. Serve on a platter with the dipping sauces used for satay, and
  some uncooked fruit balls, and cucumber slices.
  
  Recipe courtesy of: Muoi Khuntilanont.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:26:06, 28 Jun 2007
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