Text 21620, 66 rader
Skriven 2007-10-21 23:18:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Rice
================
 -=> On 10-21-10  08:00,  Carol Shenkenberger <=-
 -=> spoke to 4daniel Prather about Rice <=-

 CS> Good.  I didn't want a taste change and it looked the same.  (Oh,
 CS> practicing with Bluewave for the first time in eons.  TED isnt line
 CS> wrapping.  Odd. Doing it manually for now.

  I recommend Qedit, aka TSE Junior.   I've used it from the beginning.
  Not sure of its current status with respect to shareware/freeware or
  commercial though.
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Thai Egg Noodles and Pork Soup (Ba Mee Nam)
 Categories: Thai, Soup, Pasta, Pork
      Yield: 6 servings
 
      1 c  Bean sprouts
      8 oz Egg noodles, fresh (Ba Mee)
      6 md Garlic cloves
      6 c  Chicken stock
      4 tb Ground pork
      2 tb Dried shrimp
      2 tb Fish sauce (Nam Pla)
      3    Lettuce leaves
      8 sl Pork, cooked, 1-1/2" X 3"
      2    Green onions, thinly sliced
      1 tb Corriander leaves, chopped
      1 ts Granulated sugar
      2 tb Peanuts, roasted & crushed
      1 tb Dried red chile flakes
 
  Blanch the bean sprouts for a minute, then set them aside to drain.
  Boil the noodles in plenty of water for five minutes, then drain them.
  
  Next, cook the ground pork in a saucepan over medium heat until it
  begins to brown.  Add chicken stock, dried shrimp and fish sauce,
  stir, and bring the mixture to boil.
  
  Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil
  until it is crisp.  Place the blanched bean sprouts in the bottom of a
  large serving bowl.  Top with the cooked noodles.  Pour the fried
  garlic and its oil over top of the noodles.
  
  When the chicken stock mixture boils, tear the lettuce leaves into
  strips, add them to the stock, immediately remove the stock mixture
  from the stove, and pour it over the noodles and bean sprouts.
  
  Garnish with pork slices, green onions and corriander leaves.
  Sprinkle in the sugar, peanuts and chile flakes and serve immediately.
  
  This soup is a Thai adaptation of Chinese egg noodle soup.  It is
  typically served as a one-dish lunch sold in soup kitchens.
  
  From: The Original Thai Cookbook, by Jennifer Brennan.
  From: Jr Byers                        Date: 18 Jun 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:21:12, 21 Oct 2007
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