Text 9655, 85 rader
Skriven 2006-12-26 08:43:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: DARWIN STUBBIES 61225
=============================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> with an ambient temp of 106F, anything outside the
 GJ> fridge heats up quite quickly.
 JW> But I thought Darwinites always drank quickly!
 GJ> Steadily and constantly, rather than quickly, to match the liquid
 GJ> intake to the evaporation rate.

 JW> Ah, I see. It's a medical necessity in order to survive in that harsh
 JW> climate.

It is hardly a harsh climate; one *only* needs beer, not clothes.  Any
attempt to survive without clothes in your extreme climate could well
result in severe discomfort, or worse.

 JW> Since there is a rice thread going....

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pad Thai (Stigleman)
 Categories: None, Thai
      Yield: 6 Servings
 
     16 oz Chantaboon rice sticks
           - medium thread (See note)
      1 tb Vegetable oil
      6    Eggs; beaten
    1/4 c  Vegetable oil
      8    Garlic gloves
      1 lb Pork, beef or chicken
           - sliced thin, bite sized,
           -OR-
           Shrimp, shelled and deveined
    1/4 c  White vinegar
    1/4 c  Sugar
      1 c  Sliced salted radish
           -- (chai Po)
    1/4 c  Fish sauce (nam pla)
      1 c  Ground roasted peanuts
           -- (coarsely ground)
      2 tb Chile powder or paprika
      2 c  Bean sprouts
      1 c  Sliced green onion
      1 c  Sliced cilantro
      1    Lime
 
  Ingredient Notes:
  
  Re: Chantaboon rice sticks: <I think the spelling of "chantaboon" can
  also be found as "jantaboon" or something like that.>
  
  Re: Pork, Beef, or Chicken, or Shrimp: <I used tofu when I made this.
  If you do the the same, press the tofu between three sheets of towel
  paper on the top and the bottom. Put a plate on top and a two pound
  weight on top of the plate. Wait 20 minutes>
  
  Re: Sliced salted radish: <These are packaged in a plastic see
  through flat container and slightly orange in color>
  
  Soak rice sticks in lukewarm water for 1 hour, drain and set aside.
  Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of
  oil until sizzling hot and coat sides of wok evenly. Add eggs and
  fry, until eggs set, turn over and fry, until light brown on both
  sides. Remove from wok and slice thin, bite size.  Set aside.
  
  Heat 1/4 cup of oil in wok until sizzling hot.  Add garlic and cook
  until fragrant.  add meat, stir and cook, until meat or tofu is done,
  about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice
  sticks soften. Add eggs, and the next 5 ingredients, stir to blend.
  Remove to serving plate. Serve bean sprouts cold on the side. Garnish
  with green onion and cilantro.
  
  Serve with slices of fresh lime.  Squeeze lime on pad thai.
  
  Serves 10 as a side dish.  Serves 6 as an only dish.
  
  From: stigle@cs.unca.edu (Sue Stigleman)
 
MMMMM
 

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