Text 23782, 62 rader
Skriven 2007-12-05 09:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: WINE CHOICES? 517
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 HN> I am seeing those more often as well....and my gripe with them is 
 HN> not in extraction, but trying to get that cork back in the bottle

Like getting the genie back in the lamp!

 HN> if you don't drink the whole bottle in one sitting! Which is my
 HN> usual circumstance. I'm sure there must be some sort of 
 HN> "recompressor" that would make it easier but I haven't seen one 

That would be a hideous case of tail wagging the dog. Enough to
drive one to drink (that whole bottle).

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pad Thai Prik
 Categories: Chinese/asi, Main dishes, Fish & seaf, Thai
      Yield: 4 Servings

     11 oz Dried rice stick noodles ; *
      3 ts Sugar
    1/4 c  Nam pla (thai fish sauce)
      1 tb Ketchup
      3 ts Sriracha chili sauce
  1 1/4 tb Chopped garlic
      4 tb Vegetable oil
     10 oz Small shrimp ;peeled,cooked
      7 oz Fresh bean sprouts
           -----GARNISH-----
      3 ts Dried shrimp
      3 tb Chopped scallions
      2 tb Chopped roasted peanuts
      1 tb Granulated white sugar
      4    Garlic chives -- cut in 1.5"
           -lengths
           Cilantro sprigs
           Lime wedges

  Soak the noodles in hot water for at least 12 minutes to soften, then
  drain well.  Combine the sugar, fish sauce, ketchup, and chili sauce
  in a small bowl.

  Prepare the garnish ingredients.  Place the dried shrimp in a blender
  or spice grinder and grind until finely shredded. Arrange the
  garnishes on a plate to serve with the noodles.

  Fry the garlic in the oil over medium heat until very aromatic, about
  1 minute.  Add the shrimp and fry for 40 seconds. Pour in the sauce
  mixture and cook briefly, then add the noodles and toss until
  thoroughly coated with the sauce.  Add half the bean sprouts and
  cook, continuously tossing and stirring, until the bean sprouts have
  softened.

  Transfer to a platter, scattering the remaining bean sprouts over the
  top=2 Serve with the platter of garnishes, allowing guests to add
  what they want, to taste.

  Recipe by: Jackie Passmore

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