Text 5465, 92 rader
Skriven 2006-09-13 19:18:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av BJöRN FORSSTRöM
Ärende: Test
============
 Hi, Björn,

 JM>  OK, I do know a Hungarian family who reprogram their
 JM>  US-issue keyboards to let them use the extended characters
 JM>  they need. I wasn't sure how flexible the manufacturing
 JM>  world was to offer keyboards to fit so many
 JM>  languages.

 BF> I think Finland has the same as ours but Norway and Denmark have
 BF> their own.
 BF> Don't think Hungary and Bulgaria for example are so big on the

 My friends have lived in US for several years, so they are
 at the mercy of US merchandisers, anyway.

 JM>  Well, I have studied German, so I might have a chance
 JM>  at ö,

 BF> If you send me your email adress I'll send you a soundfile.

 Ha! Kind offer, but I don't think I have the software
 to support it. I don't want such software, either,
 I don't think. Until we actually have to meet, my
 imagined pronunciations work fine for my mind.

 JM> but some of the other spellings would be a mystery.
 JM>  I guess we will have to induce you two to attend a Picnic
 JM>  some year, so you can give us lessons! (Joking, mostly!)
 JM>  A sense of humor is valuable among friends of different
 JM>  language groups. We do the best we can.

 BF> We like to travel so perhaps..... We were in Thailand Jan and Feb
 BF> this year and have now booked to go back 21'st Jan next year
 BF> and going home 20'th March.

 Oh, that sounds like a wonderful trip! I am not in so flexible a
 situation to be able to plan long trips. Take notes, I am sure
 people here would love to hear about it.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Thai Pork Balls with Crunchy Noodles
 Categories: Meats, Appetizers, Asian, Pork
      Yield: 4 Servings

      1 lb Lean ground pork
      1 T  Minced garlic
      1 T  Freshly ground black pepper
      1 t  Salt
    1/4 c  Nam pla (fish sauce)
      3 oz Rice stick noodles (to 4 oz)
      2    Eggs, lightly beaten
           Peanut oil for deep-frying

MMMMM-----------------------DIPPING SAUCE----------------------------
      1 c  White vinegar
      1 c  Sugar
  1 1/2 t  Salt
      3    Garlic cloves, minced
      4 sm Fresh red chilies, seeds and
           -ribs removed, finely sliced

     In a bowl, mix together pork, garlic, pepper, salt and nam pla.
  Shape into 16 small balls.
     Cook noodles 1 1/2 minutes in plenty of boiling, salted water;
  drain and rinse under cold water.
     Dip each pork ball into beaten eggs, then wrap in boiled rice
  noodles, pressing firmly to make noodles adhere. Heat oil in a deep
  skillet or wok to 375 degrees. Fry balls a few at a time until they
  are crisp and browned. Drain briefly on paper towels, then serve hot
  with Dipping Sauce. Makes approximately 16 cocktail meatballs.

  DIPPING SAUCE: Put vinegar, sugar, salt, garlic and chilies in a
  saucepan. Bring to a boil, stirring. Remove from heat and let cool.
  Serve at room temperature. For a slightly milder version, strain out
  chilies after boiling.

  [Notes from article accompanying: The pork mixture for these
  meatballs may be mixed one day in advance; the next day, shape them
  into balls and coat them with noodles just before frying. The
  fiery-sweet dipping sauce may be made two days in advance.]

  From article by Annette Gooch, UPS, in the Buffalo News. Typed for
  you by Joan MacDiarmid.

MMMMM
 Joan MacDiarmid


___ Blue Wave/386 v2.30 [NR]
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Try Our Web Based QWK: DOCSPLACE.ORG (1:123/140)