Text 12315, 143 rader
Skriven 2011-06-17 10:24:46 av Sean Dennis (1:18/200)
  Kommentar till text 12307 av MICHAEL LOO (1:123/140)
Ärende: computers 472
=====================
Hello, MICHAEL.

Thursday June 16 2011 at 17:36, you wrote to me:

 ML> And it's a natural heat magnet, not just owing to the development
 ML> and modernization. They say that in the olden days the British
 ML> used to give the same hardship pay to their representatives in
 ML> Washington as they did to diplomats posted to such delectable
 ML> spots as India and Malaya and darkest Africa.

There's been a discussion I've been involved with elsewhere about how the East
Coast can be a heat and humidity magnet with how weather likes to "stop" and
just slowly ferment causing people to melt in place. :)  Atlanta is bad about
that too.  I remember driving from where I lived into downtown and the
temperature would go up 5-7 degrees, sometimes 10 degrees or more.

 ML> There's mutual advantage, and it keeps me occupied.

That's good it works out that way.

 ML> Yes. But the cost is the reason why I refused it, and my
 ML> cardiologist backed me up. I'm using 500 mg of regular
 ML> no-flush twice a day.

Oh, I understand that.  Like I said, since I don't pay anything for it, that's
not a factor for me.  However, something odd: my doctor has decided to take me
off metformin since it doesn't seem to be helping my diabetes any.  I'm
wondering what is the plan after that...

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

      Title: Pad Thai Noodles
 Categories: Thai, Pasta
      Yield: 6 Servings

    1/2 lb Dried rice noodles 1/8 inch
           -wide
           Warm water
    1/2 lb Shrimp, chicken, pork, or a
           -combination
    1/4 c  Fish sauce
    1/4 c  + 2 tablespoons granulated
           -sugar
    1/4 c  + 2 tablespoons white
           -vinegar
      1 ts Paprika or 1 tablespoon
           -tomato paste
           -or 1 tablespoon catsup
           -(all are optional)
      4    Green onions
    1/2 c  Vegetable oil
      1 ts (2 cloves) finely chopped
           -garlic
      2    Eggs
    3/4 lb Bean sprouts
      2 tb Ground roasted chilies
    3/4 c  Ground roasted unsalted
           -peanuts
           -lime wedges

  1.  Soak the noodles for 20-25 minutes in enough warm water to cover
  them. They should be flexible and soft, but not so soft that they can
  be mashed easily with the fingers. Later cooking in liquid will
  soften them more. Drain them thoroughly in a colander while preparing
  the other ingredients. Traditionally they are left in full-length
  strands, but you may cut them into 8-inch lengths if you find it
  easier to stir-fry them that way.

  2.  Peel and devein the shrimp, leaving the tails intact, or slice the
  chicken or pork across the grain into strips not more than 1/8 inch
  thick and 1 to 2 inches long.

  3.  Mix the fish sauce, sugar, vinegar, and optional paprika, tomato
  paste, or catsup in a bowl, and stir until the sugar is dissolved.
  Set the mixture aside.  Slice the green onions, both white and green
  parts, diagonally into pieces 1 1/2 inches long and 1/4 inch thick.
  Set aside.

  4.  Heat a wok, add the oil, and swirl it over the surface of the
  pan. Add the garlic and stir-fry until light golden. Add the meat and
  stir-fry until the pink color disappears completely.  If you are
  using shrimp, stir-fry until they turn pink.  Add the noodles and
  toss lightly to coat them with oil and to distribute the meat and
  garlic.

  5.  Add the liquid from Step 3 and bring it to a boil rapidly, gently
  folding the noodles without breaking them.  Reduce the heat to medium
  and boil the mixture, folding frequently, until the noodles have
  absorbed the liquid.

  6.  Using a wok scoop or a stiff spatula, lift the noodles gently
  from one side of the wok.  Pour a little oil along the side of the
  wok, then break 1 egg and slip it into the oil. Break the yolk, and
  cover the egg with the noodles immediately. Repeat this on the
  opposite side of the wok with the remaining egg.  Allow the eggs to
  cook undisturbed, over moderate heat, until they are set and almost
  dry. Additional oil may be added if the eggs or the noodles begin to
  stick to the wok.

  7.  When the eggs are set and almost dry, fold them gently but
  rapidly into the noodles.  Try not to break the noodles, which will
  be soft and fragile at this point.  An effective way is to insert the
  scoop under the eggs, lift it through, and fold the mixture over.
  Continue the lifting and folding motion until the eggs are broken up
  and well distributed.

  8.  Add the bean sprouts and sliced green onions and toss the entire
  mixture quickly and gently, still avoiding breaking the noodles. Cook
  for about 2 minutes, or until the bean sprouts and green onions are
  crisp-tender.

  9.  Place the mixture on a large warm platter.  Sprinkle the ground
  chilies and peanuts over the top and squeeze lime juice over that, or
  serve these garnishes separately, for each diner to add according to
  taste.

  Variation:  Omit the shrimp, pork, or chicken from the list of
  ingredients, and ignore any instructions for them.  Substitute 1/2
  pound tofu and 1/4 pound dried shrimp.  Put the tofu on a triple
  layer of paper towels, cover it with another triple layer, put a
  plate on top of that, and put a 2-pound weight, e.g. a can of
  tomatoes, on top of the plate. Let stand for 20 to 30 minutes to
  press out the excess water. Put the dried shrimp in a sieve, rinse
  them quickly under hot running water, and set them aside to drain.
  After the tofu has been pressed, slice it into 1/4-inch cubes. Add
  the tofu and shrimp in Step 5 of the instructions and proceed with
  the main recipe. Note: in Thailand, dried shrimp are available in a
  smaller size than is generally available in the United States. If you
  would like to simulate that, chop the dried shrimp very coarsely
  after they have been rinsed.

  From: Gabi Shahar

MMMMM

Later,
Sean

... A hero is one who knows how to hang on one minute longer. - Norwegian
proverb

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