Text 15575, 85 rader
Skriven 2011-09-10 08:08:00 av Dave Drum (54748.cooking)
     Kommentar till en text av Glen Jamieson (54709.cooking)
Ärende: TeeVee Standards
========================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> you'd care to have what I have of the River Cottage series - send me
 DD> your postal codes via e-mail. As they are in .avi format we won't have
 DD> to muck about with the differences in TV standards between PAL, NTSC,
 DD> and SECAM.

 GJ> Sometimes copyright restrictions limit what can be received
 GJ> internationally via the computer.  I am not sure what you mean by

SNORK ... get serious. Torrent sites are throughout the world. And Usenet is
ubiquitous. If someone posts it I can receive it. As to the Gourmet Farmer,
Poh's Kitchen and the second season of Luke Nguyen (which I just downloaded) -
they are available from www.abc.net.au/tv/ or www.youtube.com or www.sbs.com.au

 GJ> postal codes; that is the name of our equivalent of your Zip codes.

Your street address should be part of that array, as well.
 
 GJ> We use the PAL system for TV.

I know that - why do you think I mentioned it. Did you know that MODERN DVD
players will switch between NTSC, PAL and SECAM if prompted via menu input.
They will also play MP4, AVI, DIVX, etc. as the newer players are equipped with
the necessary codecs in firmware -- which is why I mentioned that the episodes
I have are in AVI format. So that all the kerfluffle with differing TeeVee scan
rates, mains current cycles, etc. can be avoided. And because nearly ALL
confusers will display AVI encoded videos.

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

      Title: Hot & Cold Shrimp (Goong Kob Poh)
 Categories: Ceideburg, Bbq, Shrimp
      Yield: 8 servings

      1 kg Medium size fresh shrimp
      7    Red hot chilies
      3 cl Garlic
      1 tb Sugar
  1 1/2 ts Salt
    1/4 c  Hot water
      2 tb Lime juice
      1 tb Hot sauce *
      1 tb Chopped coriander

  * (Sriracha or Sambal Lampung) [Sriracha is a Thai hot
  sauce, available here, and comes in several varieties,
  from mildly warm to blisteringly hot. Some of them are
  quite similar to a thick Tabasco sauce which is what I
  would use for a substitute. S.C.]

  Here is a recipe from my new Thai cookbook that is mainly
  a dip, since the shrimp are either grilled or eaten raw
  with the rest of the ingredients. I haven't made this yet,
  but the dip sounds quite similar to the Vietnamese "Nuoc
  Cham" (which would be good also.)
  
  Peel shrimp, remove the center black line, leave the tail
  on. Clean and drain, arrange on a plate, chill for 2
  hours. Pound the chilies and garlic until fine. Place into
  a small bowl. Mix sugar, salt and hot water and stir until
  sugar is dissolved. Pour over pounded chilli and garlic.
  Add lime juice and hot sauce, stir and top with chopped
  coriander.

  To Serve: Thread the shrimp onto the sticks. Cook over
  charcoal until done to satisfaction. Dip in prepared sauce
  to taste. It can be served raw and cold.

  From "Cooking Thai Food in American Kitchens, Book 2", by
  Malulee (Kunjara) Pinsuvana. Copyright pending in U.S.A..
 
  Printed in Bangkok, Thailand by Thai Watana Panich Co.
  LTD.

  Posted by Stephen Ceideberg; March 5 1992.

  Uncle Dirty Dave's Archives          

MMMMM

... Eating rice cakes is like chewing on a foam coffee cup, only less filling.
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