Text 22948, 79 rader
Skriven 2009-04-05 21:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: FORK 'N' TUNE 440
=========================
 ML> supposed to be Star Gold for life, but it's likely that my
 ML> sponsor, United Airlines, or even the Star Alliance itself,
 ML> won't last any longer than I will, and there's a possibility
 ML> I may outlive my privileges.
 GJ> What a choice!  Which would you prefer to expire first - UA or MLoo?

Depends on the day.

 ML> And yet none of my Lichauco friends died horrible deaths.
 GJ> Discretion being the better part.  Ninoy remained, and look what
 GJ> happened to him.  He had an airport named after him.

He was a Lichauco in-law. Actually, apparently one of the
distant cousins was also martyred.

 GJ> There would be initial harmonics, particularly if struck on a too-hard
 GJ> surface.  (From memory, the last time I used one...)

Some of my friends used their knees for the purpose, some
their heads. Both of these produced fewer initial harmonics,
but what I was referring to was caused by the deformation of
the metal from a too-hard hitting.

 GJ> One of the Trapp Family was a music teacher at the International
 GJ> school that my kids went to in Madang in 1981.  They were surprised
 GJ> that she was an old woman, and didn't look at all like the young girl
 GJ> in the "Sound of Music".

Sic transit gloria.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Asparagus Crab Soup - Sup Mang Tay Cua
 Categories: Vietnamese, Soups
   Servings:  6

  2 1/2 qt Water
      2 lb Pork bones
      2 ts Salt
      1 tb Fish sauce (nuoc mam)
      1 ts Vegetable oil
      1    Clove garlic, chopped
      2    Shallots or white part of 2
           -scallions, chopped
    1/2 lb Crab meat, fresh, frozen, or
           -canned
    1/4 ts Freshly ground black pepper
      2 ts Cornstarch dissolved in 2
           -tablespoons water
      1    Egg
     15 oz White asparagus, undrained
    1/4 c  Chopped fresh coriander
           -(Chinese parsley)
    1/4 c  Chopped scallion greens

  Bring water to a boil and put the pork bones in. Remove the scum, then
  cover and continue to boil the bones for 1 hour. Remove the bones from the
  stock and discard. Add the salt and the fish sauce to the stock.

  Heat the oil and add the chopped garlic and shallots; add the crab meat and
  fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black
  pepper, stirring constantly, then add the crab meat mixture to the soup and
  bring to a boil. Add the corn- starch-and-water mixture and stir for a few
  minutes.

  Break the egg open and drop it into the actively boiling soup while
  stirring. Cook, still stirring, for about 2 minutes, then drop in the
  asparagus, along with the liquid from the can and the rest of the black
  pepper. Continue to cook until the asparagus is heated through. Sprinkle
  the coriander and scallion green over the soup before serving.

  From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman,
  Barron's, 1979.

MMMMM

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