Text 3977, 72 rader
Skriven 2010-11-20 23:40:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Ruth Haffly
Ärende: Re: Scout Ants
======================
 -=> On 11-19-10  22:56,  Ruth Haffly <=-
 -=> spoke to Dale Shipp about Scout Ants <=-

 RH> BTW, remember those glass storage containers we got at H Mart in July?
 RH> The lids on the one set have cracks in them already.  All the
 RH> paperwork is in Korean so I've no idea if there was any sort of
 RH> warranty. Otherwise we're happy with them.

Has it affected their ability to keep a seal?


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Steamed Pork Dumplings (Khanom Jeeb Moo)
 Categories: Appetizer, Thai, Pork
      Yield: 1 servings
 
      1 tb Oil
      1 lg Onion, finely chopped
      1 lb Ground pork
      3 t  Palm sugar
           -(or dark brown sugar)
      2 T  Fish sauce
    1/2 c  Roasted peanuts
           Dumpling skins *
           Crushed roasted peanuts
 
  *  Frozen dumpling skins can be found at Asian markets
  and specialty stores.
  
  Heat the oil and stir-fry the onion until soft.  Add the pepper and
  coriander paste; cook briefly until fragrant.  Add the ground pork
  abnd cook, stirring, for 10 to 15 minutes or until tender.  Add the
  sugar, fish sauce and peanuts; cool before filling the dumplings.
  
  Lay a dumpling skin on a clean, dry work surface.  Moisten the edge
  of the skin with water.  Place 1 teaspoonful (or slightly more) of the
  pork filling in the center of the skin.  Fold the skin over, forming a
  half-moon.  Press the edges of the skin to seal, then use a fork or
  metal skewer to press a decorative design along the edge.  Repeat
  with the remaining dumpling skins and pork filling.
  
  Place the dumplings in a lightly oiled steamer and steam over
  boiling water forabout 15 to 20 minutes until transparent.  Sprinkle
  with crushed peanuts and serve hot.
  
  Makes 24 to 30 dumplings.
  
  PEPPER AND CORIANDER PASTE:
  Roast  2 tablespoons of whole black peppercorns in a dry pan for a
  minute or two, then crush them coarsely in a mortar and pestle.  Pour
  into a bowl.  Crush 1 tablespoon of chopped garlic and2 teaspoons of
  salt in the mortar and pestle to a smooth paste.  Add the crushed
  pepper. Finely chop 2 cups of well-washed cilantro, incluping the
  stems and roots.  Mix into the pepper-garlic mixture.  Add 2
  tablespoons of lemon juice and mix thoroughly with the fingers.
  
  NOTE:  This fragrant flavoring can be made in advance and
  refrigerated.
  
  [The Baltimore Sun; Jan 9, 1994.  From "Charmaine Solomon's Thai
  Cookbook".]
  From: Fred Peters                     Date: 17 Jan 94
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:42:32, 20 Nov 2010
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)