Text 17275, 95 rader
Skriven 2007-06-28 00:28:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ian Hoare
Ärende: Re: Altrenatives to Phyd
================================
 -=> On 06-27-07  19:58,  Ian Hoare <=-
 -=> spoke to Dave Sacerdote about Altrenatives to Phydeaux <=-

 IH> Don't forget, Vista won't run Dos progs. And most of the old Fido
 IH> system sox runs under Dos.So the death knell is there in the long term
 IH> for that structure.

  Is that really true?   I can understand it not being DOS based anymore
  (that happened with Windows XP) -- but if it truely will not run any
  DOS program, that would be a disaster.  No Bluewave, No Meal-Master,
  no Maximus BBS system, etc.

  I'm aware that various flavors of windows have difficulty with DOS
  based COM programs, but all of my normal DOS programs are quite happy
  in XP.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pad Ped Mu - Stir Fried Pork
 Categories: Thai, Pork
      Yield: 4 servings
 
      1 lb Belly pork, cut into small
           Dice
      2 c  Long beans, cut into one
           Inch pieces
    1/2 c  Prik yuat (green Thai bell
           Peppers), sliced
    1/2 c  Prik yuat daeng (red Thai
           Bell peppers), sliced
      3 tb Red curry paste
      3 tb Fish sauce
      1 tb Nam prik pao (roasted chilis
           In oil)
      1 tb Garlic, minced
      1 tb [palm] sugar
      1 tb Prik ki nu (green birdseye
           Chilis), thinly sliced
      1 ts Black pepper, freshly
           Ground
 
  This dish is made with belly pork. There are a number of reasons for
  this: on the pragmatic level the Thais tend to use all of an animal,
  and this is a way of using the rather fatty belly pork. Secondly the
  style of cooking means that the dish is cooked in the pork fat
  itself, which enhances the flavor, and thirdly, the fatty meat
  absorbs the additional flavors and so tastes better.
  
  My wife prepared this for our dinner last night, and cooked it in an
  iron wok, as always. The pork tends to stick, and so it is quite a
  difficult job cleaning up afterwards. Consequently I am going to
  suggest that you use a non-stick stir fry pan or sautee pan for this
  dish if available. The wok or pan should be quite hot, so as to sear
  the pork and render the fat quickly. If the pan is too cold it will
  tend to become leathery and "chewy".
  
  My recipe notes indicate that the sliced chilis are 'optional'. You
  can also reduce the amount of red curry paste used quite substantially
  without too much adverse affect on the authenticity of the dish.
  
  The sliced prik yuat are a Thai variety which is hard to find outside
  Thailand. Known as the Thai Bell Pepper, you could easily substitute
  ordinary bell peppers for this ingredient.
  
  The long beans used in Thailand are known as tua phak yao. I have seen
  these sold in the West as "Yak's Tails". If unavailable ordinary green
  long beans can be used.
  
  Method
  
  Heat a wok (see above), and then add the belly pork and stir fry until
  it turns brown, and the fat crispens and reduces. If it becomes too
  dry add a very small amount of peanut oil.
  
  Add the curry paste, and stir fry to combine, then add the fish sauce,
  chili oil, garlic, sugar, chilis and pepper, and stir fry for about
  two minutes stirring continuously to combine the flavors and mix well.
  
  Add the bell peppers and stir fry until they just begin to soften,
  then add the long beans and stir fry until heated through (about 30
  seconds).
  
  Serve with steamed white [jasmine] rice.
  
  Recipe courtesy of: Muoi Khuntilanont.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:32:01, 28 Jun 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)