Text 366, 77 rader
Skriven 2006-04-14 21:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Tent Rocks, 528
=======================
 ml-> I still wonder what the difference is between luggage and baggage.
 BF> I've always had the feeling that luggage was mine, but baggage was
 BF> stuff being moved by a carrier.

A good and useful distinction, and it makes sense, but not
what the dictionary says. Still, I move that your meanings
should become the official ones - luggage is what you lug by
yourself, baggage gets bagged up and put into the cargo hold.

=

 ml-> they're from the mainland, and Wai is from Taiwan, so
 ml-> what's he doing giving money to those guys?
 BF> [chuckle]  Nationalism appears in the strangest places.

Wellll ... bear in mind that the Taiwanese honored and revered
my maternal grandfather, and the Red Chinese put my paternal
grandfather in a labor camp and abused him to death.

I dislike the totalitarian aspects of the Taiwanese government,
but the Reds, though they're [officially - not practically;
one of the things I hate about them is their utter hypocrisy]
politically closer to me, I bear them an utter detestation that
you probably can't even imagine.

Anyhow, it's not I think nationalism per se.

Fiery Dragon Beef
cat: starter
servings: 6 to 8

2 Tb soy sauce
2 ts fresh grated ginger
1 ts brown sugar
2 cloves crushed garlic
2 ts dry sherry
1/8 ts crushed chili peppers
1 lb thinly sliced lean beef tenderloin
1 c chopped water chestnuts
2 ts plus a few drops of sesame oil
3 loosely chopped green onions
2 Tb chopped fresh cilantro
- plus one whole sprig for garnish
1/3 c beef stock
2 ts corn starch
2 hd of Boston lettuce to use
- (medium - large sized leaves)
1 Tb sesame seeds

When Nik organized a surprise birthday party for a
friend he planned it around a Chinese theme. Here he
shares the secrets of this tasty appetizer that gives
guests a little hands-on fun. Fiery Dragon Beef is
served surrounded by bib lettuce and rolled into
individual leaves by dexterous diners.

Combine the first six ingredients in a large bowl. Add
the water chestnuts and beef and stir until they are
well coated. Heat a few drops of sesame oil in a Teflon
skillet and add meat mixture. When beef is browned, add
beef stock to centre of skillet followed by cornstarch.
Stir frequently until meat is cooked and sauce is
slightly thickened. Remove from heat and add green
onions, cilantro, and sesame oil.

To serve: Place a smaller bowl inside a larger serving
bowl or platter. Spoon beef into smaller bowl and
surround with lettuce leaves in larger bowl. Garnish
with cilantro sprig and sesame seeds. Make up the
individual rolls by putting a dollop of the beef into
a lettuce leaf, tuck in both ends and roll it up.
Enjoy!

source: savoirfaire.ca
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