Text 9322, 112 rader
Skriven 2006-12-26 16:15:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: travels 751
===================
 ML> guys (reasonably staid) and the young guys (mostly Asian
 ML> ethnic, Asian based, out for a good time, but their idea of
 ML> a good time is shaped by President Lee and the no tolerance
 ML> for anything rule).
 CS> Umm, gee.  No fun then!  Imagine me with you and you'd get in trouble
 CS> probably  when I went wandering off to something more interesting <g>.

Probably more fun. I have the tendency to step out on my
own, especially for lunches, though. This year lunch is
at Muthu's, which is pretty fancy - I don't know whether
I'll show up or just go to Banana Leaf Apolo down the
street, which costs half as much and has probably just
as good food.

 CS> LOL!  I still get a giggle out of the first reaction some in Subic bay
 CS> had when I walked into a bar for a beer.  major :blink blink:
double-takes.

There's something about a gal in uniform ...

 CS> Oh the currency ones to buy those are next to them.  Me, I use a human
 CS> being  when I can.

Some of the stations I've seen have no human being at all, or else
if there is one, he's in a sealed little box and can communicate
with the rest of the world only by his little microphone and speaker.

 CS> Not worth it for me.  I dont fly that often.  Now if i could get
 CS> credit for  miles traveled by sea....

Neh, but you are probably neptune's own assistant chowderhead shellback
by now, with all the privileges that attach to that title.

 ML> In my favorite (?) transit airports, Chicago, New York,
 ML> Philly, and LA, anything even a little interesting is
 ML> likely to disappear. Maybe a ratty rag or something might
 ML> be just the ticket. My mother once gave me this very girly
 CS> Never had a problem, not even the short trip to USA.  This stuff isnt
 CS> all that  amazing and tied in a knot onto the bag.  None of it looks
 CS> brand new <g>. 

The flyer group I belong to has its own tag, and the word is
that the tag gets stolen all the time by baggage handlers and
so on; also elite tags (I have them from Continental, US Air,
and United) have started disappearing from bags, mostly since
the advent of eBay, where you can buy or sell almost anything,
apparently especially if it's stolen.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Singapore Stir-Fried Rice Stick Noodles
 Categories: Ethnic, Pasta
      Yield: 4 servings

           Stephen Ceideburg                        -thin slices
      6    Dried Chinese black                 1    Stalk celery, cut into
           -mushrooms                               -diagonal thin slices
    1/2 lb Rice stick noodles (about         1/4 lb Fresh snow peas, stems
           -1/16-inch thick)                        -removed and julienned
      3 tb Peanut or corn oil                1/2    Green bell pepper, seeded
      2    Quarter-size slices fresh                -and thinly sliced
           -ginger                             2    Green onions, cut into 1
    1/2 ts Salt                                     -1/2-inch lengths
    1/2 lb Medium shrimp, shelled and          1    To 2 tablespoons Indian
           -deveined                                -Madras-style curry powder
      1    Whole chicken breast,               1 ts Sugar
           -skinned, boned and cut into        1 tb Dark soy sauce
           -shreds                             1 tb Light soy sauce, or more if
    1/4 lb Chinese barbecued pork, cut              -needed
           -into match stick strips            4 tb Chicken stock, or more if
      1 sm Onion, cut lengthwise into               -needed.

  In this popular Cantonese teahouse specialty, the rice noodles are
  permeated with an aromatic infusion of curry spices and herbs, seasonings
  borrowed from Indian and Malay cooking-- both cuisines are indigenous to
  Singapore.

  Cover mushrooms with warm water. When soft and pliable, remove and squeeze
  dry. Cut off and discard stems. Cut caps into thin slices.

  Bring a large pot of water to a boil. Add noodles; using chopsticks, stir
  and loosen noodles. When soft and pliable, about 30 seconds, drain them
  into a colander. Cover and let cool.

  Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger,
  the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm
  to the touch, about 1 minute. Remove and set aside. Pick out and discard
  ginger.

  To hot wok add remaining oil, ginger and salt, crushing ginger against
  sides of wok. When oil is hot, toss in onions, celery, snow peas,
  mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1
  to 2 minutes). Push vegetables to side of wok. Add curry powder to center
  of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and
  chicken stock. Mix.

  Add noodles; combine,with vegetables by using chopsticks, to lift, shake
  and separate strands of noodles, until they are evenly coated with sauce,
  moist but not wet and begin to cling to each other. (Add more chicken stock
  if noodles seem too dry). Return meat mix mixture, taste for seasoning.
  Toss to heat through.

  PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g
  saturated&4, 151 mg cholesterol, 146 mg sodium, 5 g fiber.

  Joyce Jue writing in the San Francisco Chronicle, 8/7/91.

MMMMM

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