Text 271, 77 rader
Skriven 2006-04-12 22:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Korean escapades
========================
 -=> Quoting Carol Shenkenberger to All <=-

 CS> forward deployed....
 CS> a trip to Pohang Korea.

I suspected you were in Korea. ("USS Essex" is one of the keywords in my
personalized Google News which tracks a lot of newspapers including
Stars and Stripes. There was an article about ferrying a bunch of
marines over to some excerise there.)

 CS> Now, Pohang is not the
 CS> capital nor is it exactly a place people come to for a vacation

Google says it famous for its big steel mill! [G] It also mentioned nice
beaches nearby.

 CS> FOOD.  Like, extremely fun and as long as you arent a picky eater,
 CS> something will suit you well.  My liberty buddy this time was Sam and
 CS> he's totally into 'gee lets try it and share' and not at all picky.

He sounds like a good guy to explore with.

 CS> Humm, I find after this trip I must at last reliquish any claim to
 CS> being the echo chile-wuss.

You really jumped in. Even Burt is taking the odd nibble. He's doing
Mexican now and eating stuffed poblanos with hot sauce. There are no
wuzzes left. You have all been converted!

 CS> Sam wanted to see dog
 CS> carcasses because he was intrigued.

Yep. He has a sense of adventure all right.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Japanese Golden Prawn Sauce Or Sakura Sauce
Categories: Japanese, Shrimp, Sauces
  Servings: 1 litre

      3    Egg Yolks
      1    Egg
      1 l  Vegetable Oil
      1 TB White Pepper
      1 TB salt
           Soy sauce to taste
           (approximately 5-6
           tablespoons)

Put egg and yolks in a 1 litre glass container. Add a little oil, begin
beating with whisk. Slowly add the rest of the oil while whisking. Add
pepper, salt, and soy sauce to taste, mix.

Additional Notes

Be careful to add the oil very slowly. If too much is added at once, the
mixture will separate and be wasted. You can tell the mixture has
separated when it does not look smooth and creamy like mayonnaise. Using
a blender will often destroy the sauce - whisk it by hand instead. This
sauce goes very well with any type of seafood.  Cook the seafood until
nearly done, then flip and cover with sauce.

From: Eric
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Death to Campbell Soup,  all its spawn and the heathens who support it
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