Text 3808, 100 rader
Skriven 2010-11-15 05:25:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av MICHAEL LOO
Ärende: Spandex
===============
-=> Michael Loo wrote to Dave Drum <=-

 DD> I can tell that you've not been in the vicinity of a Wal-
 DD> Mart lately.

 ML> Correct. Not since the Wal-Mart Symphony, or whatever it was
 ML> called, folded up.

China Mart is much more ubiquitous than the Sam Walton Memorial Marching and
Chowder Society Band. Wally World is like cockroaches -- they're everywhere.

Weller sent me this link - http://www.peopleofwalmart.com
 
 DD> Of course if one were to tell them they should eat more salads

 ML> Of course, if I said anything like that, it would be hypocrisy.

Only if you hold yourself up as an example of the result of eating more salads.
Good advice is good advice even if one doesn't follow it on his own.   Bv)=

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

      Title: Thai Beef Salad
 Categories: Oriental, Beef, Chilies, Fruits, Citrus
      Yield: 4 Servings

      4 sl (120 g ea) beef filet

MMMMM-------------------------MARINADE------------------------------
    100 ml White vinegar
     45 g  Sugar
      2 cl Garlic; chopped fine
      3 ts Nam Pla (Thai fish sauce)
    120 g  Chinese chilli paste (Tau
           - Pan)

MMMMM-------------------------DRESSING------------------------------
      1 c  Fresh lime juice
    1/2 c  Nam Pla
      2 ts Light soy sauce
     60 g  Fresh coriander; chopped
           - fine
     60 g  Shallots; chopped fine
      1 cl Garlic; chopped fine
      1    Green chile; seeded, chopped
           - fine

MMMMM-------------------------TO SERVE------------------------------
      2 sm Heads cos lettuce
      1 lg Cucumber
    250 g  White cabbage; shredded
           - coarse
      1 sm Ripe pawpaw; peeled, sliced
           - into 5 cm long batons
           Fresh coriander leaves
 
  To cook the beef: grill the beef until med rare and set
  aside.
   
  To make the marinade and marinate the cooked beef: mix the
  vinegar, sugar, garlic, Nam Pla, and chilli paste together.
  Slice the meat thinly pour over the marinade and marinate
  for 15 mins.
   
  To make the dressing: combine all the dressing ingredients
  and set aside.
   
  To serve: arrange the lettuce leaves on each plate. Trim the
  ends from the cucumber and cut in half crosswise. Slice
  lengthwise into thin strips. Place a small amount of cabbage
  on the cucumber strips, and roll up. Repeat with the pawpaw,
  rolling the pawpaw sticks in cucumber strips. Place the
  sliced marinated beef on top of the lettuce. Surround each
  serve with 3 cabbage and pawpaw rolls. Spoon the dressing
  over the beef, lettuce and the rolls. Top the beef with a
  generous serving of the coriander leaves.

  By Grand Hyatt Erawan - Bangkok
   
  Recipe From: Australian Vogue Wine and Food Cookbook 94/95

  Typed by Joell Abbott  8/94.

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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