Text 17309, 71 rader
Skriven 2011-11-01 12:31:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: pacifico 141
====================
 -> I find I have to acclimate rapidly and do. For you
 -> being out of practice, it might not be so quick, but
 -> it most likely can be done.
 HN> Oh I'm sure it would eventually.
 HN> Whether it could be done in a one
 HN> week vacation is another guess indeed.

Think big and take a month off!

 -> One of the ironies is that both the Germans and the Japanese
 -> ended up getting most of what they wanted. And learned that
 -> the inferior races that they tried so hard to exterminate
 -> ended up being the engines of their economic success.
 HN> At times we are our own worst
 HN> enemies!

Fairly frequently, especially if we're the US government.

 -> Interestingly, Beer Advocate rates PBR and Gansett quite highly
 -> - apparently others are not so sensitive to this taste as I am.
 HN> That OR they may actually like that
 HN> taste!

Beer Advocate, though it was started by some brothers in
Massachusetts whose taste is fairly dubious, is mostly a
poll site, which means that the ratings are largely skewed
in a popularity contest sort of way. A lot of the reviewers
of these retro-chic brands downgrade less fashionable but
similar ones (Primo, for example! and Miller).

 HN> BTW the Manilla restaurant
 HN> that we visited has now 
 HN> reopened (have not made it
 HN> there yet) under a new name
 HN> something Lumpia

I love lumpia. Gotta check it out sometime.

LUMPIANG SHANGHAI (spring roll)
categories: starter, Philippine, Chinese
Yield: 10

1/2 lb ground pork
1/4 lb shrimps, shelled, deveined and chopped
1/4 c turnips, pared and grated
1/4 c carrots, pared and grated
1 clove garlic, minced
1 egg lightly beaten
3 Tb chopped onions
1 Tb soy sauce
1 ts sugar
1/2 ts salt
1/8 ts pepper
10 lumpia wrappers or spring roll wrappers
oil for frying

Combine all ingredients thoroughly except wrappers and oil.
Divide into 10 parts. Wrap each part in a lumpia wrapper,
making a long thin cylinder. Moisten ends with water to seal.

Fry 3-4 at a time in med-hot oil for about 8 min,
rolling each piece to brown all sides evenly.

Drain on paper towels. Cut into bite-size pieces. Serve hot
with sweet-sour sauce.

http://www.tuns.ca/~armando/pork.html

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