Text 189, 114 rader
Skriven 2008-01-03 08:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Re: Military housing
============================
-=> Quoting Carol Shenkenberger to Jim Weller <=-

 CS> Slight digression:  She decided to stay out in town at 268$ a night
 CS> What a dipstick.

They show up everywhere (in civilian life too. Many [too many] are
my clients and customers). That Major I spoke of had a good name for
them.... "a waste of rations".

 CS> As a CPO, my problem in Sasebo was they would
 CS> not 'allow' me to waive the extra room I didnt need so I had to wait
 CS> for a 3 BR to open.

In Canada, with one dependant child, you would have been offered a 2
bedroom unit not a three unless your job description required an
extra room as a home office.

 CS> Later, they changed that but it caused me to live
 CS> out in the Cho for almost 3 years.

Which wasn't so terrible as I recall. [g]

 CS> Generally E5 and above renters are pretty good picks.  They tend to be
 CS> that way.  For Officers, O3 and above.  W types are always good.

It's been my experience as a leasing agent and before that as a bank
loan officer that ALL military people are good tenant and credit
risks. They have a sense of responsibility drilled into at the
outset.                                                       

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Potato Shreds With Chilli And Vinegar 
Categories: Chinese, Vegetables, Chilies
  Servings: 1

      1 md potato, peeled (avoid floury
           potatoes)
      1 TB sesame oil
      2    garlic cloves, finely
           chopped
    1/2    red chilli, finely chopped
  1 1/2 TB rice vinegar
  1 1/2 TB light soy sauce
        pn sugar
      1    spring onion, chopped

I used to have a flatmate who came from Beijing, and this is a dish
that she made for me once that I immediately fell in love with. It's
a popular northern Chinese dish of shredded potatoes with chilli and
vinegar, and from what I can glean from the internet, it's original
name is qing jiao tu dou si, or green chilli potato shreds. It was
nothing like I'd ever eaten before - a testament to the vast
differences between northern and southern Chinese cuisine (the
latter of which I am more familiar with, having lived/living in Hong
Kong). The potatoes are shredded finely (a skill in itself) and
quickly stir-fried with hot chillies, splashes of vinegar (usually
Chinese black rice vinegar), and seasoned with soy sauce. It's
cooked very quickly so that the potatoes still retain a crunch; this
was definitely a strange experience at first, having only eaten
potatoes in their starchy softness, in the form of mashed potatoes
and chips. But it definitely works - it's refreshing and the texture
resembles the radish, somewhat. It's difficult to liken it to
anything, really.

I've converted quite a few people onto this dish, and it's easy to
see why. It's simple, yet novel (for us ignorant people not familiar
with northern Chinese cuisine anyway!). It's light and tasty -
spicy, sour, and savoury all at once. And it's incredibly easy to
make - the most grueling part is just slicing the potato
meticulously into thin shreds, something you will undoubtedly get
used to. I usually only quickly stir-fry the potato for about 5-6
minutes, just until the starch of the potato comes out and the
liquid in the wok (from the soy sauce, vinegar, and any water in the
potato) starts to thicken.

1. Prepare the potato by cutting it in half lengthways. Place each
half flat side down, and slice each thinly (3-4mm, if you can
manage, the thinner the better!). For every 4-5 slices, lay flat and
slice again lengthways, to create long matchstick-like pieces. Leave
to soak in a large bowl of cold water to prevent the potatoes from
going black.

2. Heat the sesame oil in a non-stick wok, and add the garlic and
chilli. Saute for about a minute. Note: You can leave out the chilli
at this stage if you want a really spicy flavour, and add them in
the final stages of cooking. I tend to add them at this stage
because I'm a wuss and can't take the heat of the chilli and so cook
most of it out! I know, defeating the purpose.

3. Meanwhile, drain the potatoes in a colander. Add to the wok and
quickly stir fry for another minute. Add the rice vinegar, soy sauce
and sugar. Keep tossing the potatoes for another 4-5 minutes until
you start to see the liquid in the pan thicken.

4. Add the chopped spring onions, toss once more to mix in, and
serve.

From: Chinese Treats From The North

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Cheers

YK Jim


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