Text 5879, 66 rader
Skriven 2006-09-26 07:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: incmprhnsbl 308
=======================
 HN> Funny thing about the Korean Restaurants...they ain't cheap. But when
 HN> the  Koreans open a teriaki place, or a pho place, they keep the prices
 HN> down...but  NOT at the Korean places!

The Korean places serve Koreans who either are willing to
spend the tons of money they make at the teriyaki and pho
places or get a break. I used to think that there's a note
on every menu that says 50% off if you can read this! 

 HN> The  Richest Man in the World walked by several of us. His whole
 HN> entourage came  by and he looked over to where "we" were standing and
 HN> said "HI, Thanks for  helping out today.", and continued on....So Now I

I think that that Melinda person mellowed him out quite
a bit. How many pennies did he contribute to charity before
he married her?

 HN> can (sorta) say I've had  him say HI  to me (sorta)...and I'll say
 HN> this...I'm gonna buy some Microsoft  stock soon....those folks are
 HN> REALLY company people!!

Well, maybe they have seating hosts in Redmond ...

=

 ->   It's the story no one would tell. 
 ->   In The 100-Year Secret Benjamin Jacobs collaborates with
 ->   writer Eugene Pool to describe his miraculous escape from a
 HN> And this seguay means what??

You were wondering about the CEO of Natural Selection brand
foods?

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Cucumber Vegetable Salad (Korean Ol Namul)
 Categories: Korean, Salads
   Servings:  4

      3 ea Cucumbers
      1 tb Salt
      1 ea Clove garlic
    1/4 ts Salt
      1 ts Sesame seeds
      1 ts Sesame oil
    1/4 ts Cayenne pepper
      1 ts Sugar

  This simple cucumber salad is a pleasant accompaniment to a hot summer
  night. Small cucumbers are suggested; they are not quite as watery as the
  large ones nor do they require peeling.

  1.  Slice the cucumbers in circles. Sprinkle salt over the cucumber slices,
  mix well and let them stand for 30 minutes. Place the cucumbers in a damp
  cloth and gently but firmly squeeze out as much water as possible. The less
  watery the cucumbers, the better tasting the dish.

  2.  Crush the garlic, then combine it with the cucumbers, salt, sesame
  seeds, sesame oil, pepper and sugar in a bowl. Mix well.

  Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright

MMMMM
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