Text 21685, 75 rader
Skriven 2007-10-24 00:11:10 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: Kroger store, good p
================================
 -=> On 10-23-07  10:20,  Hap Newsom <=-
 -=> spoke to Carol Shenkenberger about Kroger store, good plac <=-

 -> Yes, and folks here are really nice.  I like Norfolk area.

 HN> Boy it sure has changed from when I lived there then! Back in the 60's
 HN> a sailor, in uniform or out was despised and the receiver of many angry
 HN> glares! 

  That was then -- Viet Nam era, and the military was badly treated in
  some places at some times.   I think that the situation is better
  today.   After our son Bryan got out of basic training and was going
  to advanced training at Fort Belvoir, he got a pass to come up to
  Columbia for a day.   We went out to dinner with him and his wife at a
  local place called Noodles Corner that he likes.   He was in uniform.
  When it came time to pay the bill, the waiter would not take our money
  and said it had been taken care of.

  We did leave a tip though.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Asparagus Crab Soup - Sup Mang Tay Cua
 Categories: Viet nam, Soup
      Yield: 6 servings
 
  2 1/2 qt Water
      2 lb Pork bones
      2 ts Salt
      1 tb Fish sauce (nuoc mam)
      1 ts Vegetable oil
      1    Clove garlic, chopped
      2    Shallots or white part of 2
           -scallions, chopped
    1/2 lb Crab meat, fresh, frozen, or
           -canned
    1/4 ts Freshly ground black pepper
      2 ts Cornstarch dissolved in 2
           -tablespoons water
      1    Egg
     15 oz White asparagus, undrained
    1/4 c  Chopped fresh coriander
           -(Chinese parsley)
    1/4 c  Chopped scallion greens
 
  Bring water to a boil and put the pork bones in. Remove the scum, then
  cover and continue to boil the bones for 1 hour. Remove the bones
  from the stock and discard. Add the salt and the fish sauce to the
  stock.
  
  Heat the oil and add the chopped garlic and shallots; add the crab
  meat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon
  of black pepper, stirring constantly, then add the crab meat mixture
  to the soup and bring to a boil. Add the corn- starch-and-water
  mixture and stir for a few minutes.
  
  Break the egg open and drop it into the actively boiling soup while
  stirring. Cook, still stirring, for about 2 minutes, then drop in the
  asparagus, along with the liquid from the can and the rest of the
  black pepper. Continue to cook until the asparagus is heated through.
  Sprinkle the coriander and scallion green over the soup before
  serving.
  
  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:17:09, 24 Oct 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)