Text 12861, 73 rader
Skriven 2008-08-28 05:14:04 av Michael Loo (1:18/200.0)
  Kommentar till text 12688 av Dale Shipp (1:261/1466.0)
Ärende: flying 838
==================
 DS> It is a nice place inside with lots of WWII air corps memorabilia.  It
 DS> has been so long since I was there, I would not try to guess on the
 DS> quality of the food.  The evening menu looks to be a little higher in
 DS> price than the places we usually go ($18 and up for entree, $9 and up
 DS> for appetizer).

Have you noticed that appetizers and desserts now cost proportionally
more than they used to? Of course, they've gotten pretty big as well.

 DS> I recall that in the months and years after 9/11, there was an effort
 DS> to keep the airport in continuous service.  Even though it was banned
 DS> for scheduled flights, they had flights from other airports touch down
 DS> there briefly each day -- or so said some Washington Post article I
 DS> read 5+ years ago.   The web page is still touting the claim of oldest
 DS> continuously operating airport, and maybe they accomplished that goal.

That would be good: there is some value to continuity in this world.

 -=> Dale Shipp said to Nancy Backus <=-

 DS> Sorry, but I don't know what Lynx is, nor how it is used.  If it can
 DS> act as a web browser, and if it allows the pop-up used for signing in
 DS> -- then most likely it would work.   I see that Janis has responded to
 DS> you, and I expect that she is much more likely to help you in this.

Lynx was one of the first Web browsers; when I used it (as my only
Internet connectivity in the earlier '90s) it was completely
text-based. Don't know what it's evolved into in the last decade
or more, though.

Mandarin Dumplings With Chives
cat: Chinese, dim sum
Yield: 30 pieces, serving 8

1 lb peeled, deveined raw shrimp, small or medium
2 1/2 oz winter bamboo shoots, diced small
1 1/4 ts salt
1 Tb cornstarch
1 Tb sugar
1 pn white pepper
1 ts sesame oil
2 Tb chopped chives
30 dumpling wrappers

Wash the shrimp and cut each into two or three pieces; drain
any extra moisture.

Put the shrimp, bamboo shoots, salt and cornstarch into a
bowl and mix well. Press hard on the shrimp with a spoon or
the palm of your hand to break down the shrimp slightly, but
be sure to leave chunks. (If you have a mixer with a paddle
attachment, mix for 1 min on low.)

Add the sugar and white pepper and mix well. Then add the
sesame oil, then chives, mixing well after each addition.
Refrigerate the mixture until ready to use; use the same day.

To wrap, place a heaping teaspoon of filling in the center
and fold in from three points equally spaced around the
circle; press together the three edges where they meet in the
middle (see photo at right). They don't have to be perfect,
as long as they seal. (You can freeze the dumplings at this
point.)

Steam on a piece of cheesecloth in a bamboo or metal steamer
over a wok for 10 min.

Source: Yank Sing restaurant, San Francisco

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