Text 24412, 68 rader
Skriven 2007-12-21 14:50:00 av Sean Dennis
     Kommentar till en text av JANIS KRACHT
Ärende: Re: BlueWave
====================
-=> JANIS KRACHT wrote to SEAN DENNIS <=-

 JK> Yes, Ezcom seems to be the latest new toy out there :)  Is it developed
 JK> for other operating systems besides DOS?

Actually, Ezycom has been in constant development since 1992.  It's just
not very well known here in the US.  It is only for DOS (although the
developer tells me that the original author did provide "hooks" for OS/2
in there), but it runs SO well under DOS that it would be really a waste
of time to rewrite it.

 JK> ooh.. I love duck :)  Every time we go out to eat, it's my fav. pick
 JK> <grin>

I've never had duck, actually.  I'd like to try it one of these days.

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

      Title: Gaeng Paa Moo
 Categories: Thai, Pork, Ceideburg
      Yield: 1 Servings

           Jungle Curry

  1/2 lb Pork tenderloin, trimmed 1 ts Vegetable oil 1 tb Minced garlic
  (3 cloves) 3 tb Jungle Curry Paste (recipe follows) 2 c Defatted
  chicken stock 1/2 lb Chinese eggplant, coarsely chopped 1/2 lb Long
  beans, trimmed, cut into I inch pieces 2 tb Fish sauce 1/4 c Thinly
  sliced fresh krachai or 2 tb Loosely packed dried * 2 Fresh kaffir
  lime leaves or 4 Dried ** 1/2 c Chopped fresh basil

  * soaked in warm water for 15 minutes, drained & sliced (optional) **
  soaked in warm water for 20 minutes & drained, or I tsp. grated lime
  zest

  Unlike most other Thai curries, jungle Curry is made without coconut
  milk because coconuts don't grow in the jungles of northern Thailand.
  The curry paste is hot & full of flavor. Kaffir lime leaves give this
  curry its distinctive & enticing flavor, but if they are not
  available, you can substitute grated lime Zest.

  Cut pork in half lengthwise & cut into 1/4-inch-thick slices. Set
  aside. In a large, nonstick skillet or wok, heat oil over medium-high
  heat. Add garlic & stir-fry for 2 minutes, or until browned. Add
  curry paste & cook for 30 seconds, pressing it against the sides &
  bottom of the skillet or wok. Add pork & stir-fry for 2 to 3 minutes,
  or until light brown. Add stock & bring to a boil. Add eggplant,
  beans, fish sauce, krachai (if using) & lime leaves or zest, & cook
  for 5 to 6 minutes, or until the vegetables are tender. If using lime
  leaves, discard them. Remove from heat & stir in basil. Serve with
  sticky rice.

  Serves 4 as a main dish or 6 in combination with other dishes. 113
  CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G
  CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL.

  From "Eating Well", Jan/Feb, 1992. Stephen Ceideburg From: JOELL
  ABBOTT

MMMMM

Later,
Sean

... Everything free is usually worth exactly what it cost.

--- EzyQwk V2.15g0 00F90271
 * Origin: Sean's Hole In The Wall (1:114/635.200)