Text 13710, 85 rader
Skriven 2008-09-14 09:01:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: traveling 909
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 HN> Yeppers! The way I was thinking of was going to
 HN> the liquor store and finding one !!

Back in the day, the carryon luggage thing was often
cheaper (mostly for you!). Last I connected in San Fran,
the booze store in the airport was still functional, but
business was way down and prices way up. It's inside
security, so unless your trip takes you outside security
at some airport before you deposit or finish your bottle,
you'd be good to go, but there are so many circumstances
- unscheduled stops, for example - that would make you
regret your purchase that most people don't. I needed a
bottle of wine that day, so looked for one with a screwtop
so in case of trouble I could just pop the top and swill
the stuff down, but the only screwtop wines they had were
50% above normal retail (the corktop ones were maybe 10%),
probably for that reason.

 -> Woohoo, as they say: baseball and beer, can life get better
 -> than that?
 HN> Uhmmmm, well, it will be better than that actually...
 HN> there's some new bbq places I've spotted!

Mmmm, I think I'll bring my niacin pills with me.

 HN> Good thing you can sleep well on airplanes!(grin)

It has been said that I sleep BETTER on planes than elsewhere.
Of course, I do get upgraded a lot.

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

      Title: Singapore Fried Noodles
 Categories: Chinese, Meats
      Yield: 8 servings

      6    Skeins dried shrimp noodles         1    Medium yellow onion
    1/2 c  Dried shrimp                        1    Green bell pepper
      1    Egg                                 1    Medium firm tomato
      1 ts Water                               2    Cloves garlic, minced
    1/2 lb Barbecued pork                      1 ts Fresh ginger, minced
      2    Stalks celery                       1 tb Curry powder
      2 c  Bean sprouts, blanched              4 tb Peanut oil

-----------------------------------SAUCE-----------------------------------
    1/2 c  Stock                               1 ts Sugar
      2 ts Thin soy sauce                      1 ts Chili oil

  Noodles:  Rinse shrimp noodles.  Boil noodles in water until cooked but
  still firm.  These thin noodles only take about 3 minutes to reach this
  stage.  Drain, reserving boiling water, & rinse with cold water until
  noodles are cooled & will not stick together.  Place in oiled bowl,
  refrigerate until firm.  The noodles must be firm before frying. Can be
  prepared day before.

  Preparation:  Wash & soak dried shrimp for 30 minutes; cut into thin
  pieces. Combine egg & water; cook as very thin omelet; cool; slice into 2"
  long shreds. Thinly slice pork to match. Blanch bean sprouts in noodle
  water (this water will have other uses, so hold onto it). Peel strings off
  celery stalks, thinly slice. Peel & halve onions, slice thinly. Core
  pepper, slice thinly in 2" lengths. Slice tomato in thin wedges. OR: slice
  these vegetables to match size of bean sprouts for better looking dish (a
  good shredder does this job quickly). Mix sauce ingredients in bowl.

  Stir-fry:  Add 1/2 of peanut oil to hot wok.  When oil begins to smoke,
  toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on
  high heat for 2 minutes. Add sauce, & continue cooking until sauce reduces
  by half. Remove to holding bowl.

  Rinse wok; return to high heat; when it is dry, reduce heat to medium & add
  remaining peanut oil.  Heat oil to moderate (don`t let it smoke); add curry
  powder, stirring to mix with oil. Avoid burning curry; if it burns, start
  over.  Cook curry powder for about 30 seconds. Add noodles a fist-full at a
  time, breaking noodles into short pieces. Toss noodles to coat & heat them.
  When hot, add cooked shrimp & vegetables; toss together to mix. Turn off
  heat. Add pork, egg shreds & tomato wedges; mix together. Serve. By the
  time dish is on the table, tomatoes will be hot, but still firm.

  Source unknown

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