Text 37709, 83 rader
Skriven 2010-05-13 11:12:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: of many things 144
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 ML> I've recently had trouble with the l key as well. I have
 ML> this way with computers - a sort of Asian Murphy.
 DS> Maybe it is their way of getting back at you for circumcising them?
 DS> (I.e. removing selected key tops).

I still can't see the point of the CAPS LOCK and Windows keys,
much less their prominent and easy-to-hit-by-mistake position.
Off they go. This marginally increases the opportunity for
dust and crud to get underneath the keys, I suppose. As far as
karmic payback goes, I don't believe in it. Though when I step
into a car with a Garmin, the thing always goes haywire, and my
friends claim that it was fine before ... !

 ML> most places abroad you get charged by the
 ML> item, some places by the pound.
 DS> That takes all the fun out of it:-}}

Yeah, but it's cheaper, as I discover that with AYCE, one is
charged upwards of $7/lb, and with this way, one's charged
less. Of course, that's 'cause I can eat only 2 lb of meat
unless I train for it.

 ML> This was in the European
 ML> style, and by weight. Before 5 pm it was available for
 ML> eat-in or takeout; after 5 it was for takeout only.
 DS> Understand.

It's an odd system. Went to another rodizio the other day,
where it was $20 for AYCE with the meat runner, $14 for
AYCE off the buffet, with one small steak or a chicken breast
included, or $6.95 for a sandwich consisting of a hoagie-like
roll, some lettuce shreds and tomato slices, about 8 oz of
top sirloin, lamb, or chicken, and a huge mound of fries.
Having to economize some these days, I went with the last and
had plenty of food.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pad Thai Vmxv03a
 Categories: Thai, Pasta, Stir-fry
      Yield: 4 Servings

      8 oz Rice Vermicelli
      3 tb Oil
      3    Garlic cloves, minced
    1/4 c  Dried Shrimp
    1/4 c  Fish sauce
    1/4 c  Sugar
      2 tb Tamarind juice (Lemon or lime
           -may be substituted)
      1 tb Paprika
    1/2 c  Fried tofu
      2 tb Dried, unsalted turnip,
           -cut into small pieces
      1    Egg, beaten
    1/4 c  Chives, cut in 1 in lgths
    1/4 c  Ground roasted peanuts
      1 c  Bean sprouts
           GARNISH:
    1/2 c  Bean sprouts
    1/2 c  Chopped chives
    1/2    Lime, cut in wedges

  Soak noodles in cold water for 2 hours, until soft. Drain and set
  aside.Heat a large skillet until hot, then add oil. Add the garlic and
  dried shrimp and stirfry. Add the noodles and stirfry until
  translucent. It may be necessary to reduce the heat if the mixture is
  cooking too quickly and the noodles stick.Add fish sauce, sugar,
  tamarind juice and paprika. Stirfry mixture until combined. Stir in
  the tofu, turnip and egg. Turn the heat to high and cook until the
  egg sets, stirring gently. Thoroughly combine the mixture and
  continue cooking over medium-high heat for about 2 minutes, until
  most of the liquid is reduced.Mix in the chives, peanuts and Place on
  a serving dish, arrange the garnishes attractively and serve. Makes
  four servings.Note: To make fried tofu, chop tofu into 1/2 inch
  squares and fry in oil on both sides until golden brown.From Thailand
  the Beautiful Cookbook, as printed in the Phila. Inquirer, 8/19/92.

MMMMM

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