Text 5600, 132 rader
Skriven 2011-01-07 06:56:00 av Dave Drum (49276.cooking)
     Kommentar till en text av Glen Jamieson (49248.cooking)
Ärende: COOKING CHEAP
=====================
-=> Glen Jamieson wrote to Dave Drum <=-

 DD> as a part of a basic subscription. Not and remain financially viable.
 DD> So, I subscribe (at U$15/mo) to a news server which carries the entire
 DD> Usenet backbone.

 GJ> My ISP is tpg.com.au, which also does a mobile phone service.  I have
 GJ> no idea what they do about Usenet.

If they offer any NNTP service I'd bet that it is text only - not binaries
which tend to eat HUGE amounts of bandwidth. 
 
 DD> It's a whole different world out there - and one which will demand
 DD> that you be dragged, kicking and screaming into the 21st century if you
 DD> wish to participate.

 GJ> I have barely made it into the 20th century.  I am scared!

Just remember, they can kill you but they aren't supposed to eat you. 
 
 DD> OTOH, you might ask Keving. He may have some advice/ideas how you can
 DD> do this on the cheap with not a lot of effort. IIRC, Kevin is good at
 DD> cheap and easy.
 DD> Bv)=

 GJ> He is still setting up his computers in his new accommodation, and
 GJ> getting to know the Sudanese lad next door.  He has a number of news
 GJ> sources, most of which come with automatic translation into English,
 GJ> which in turn often requires imagination to understand.

Hell, understanding Kevin requires a lot of imagination. Not to mention
tolerance and a sense of the absurd. 
 
 GJ> program, "Luke Nguyen's Vietnam", which is worth looking at.  He was

 DD> All I have seen so far is the first series. I will watch for further
 DD> episodes.

 GJ> According to a Vietnamese-born friend who visited there recently, the
 GJ> places where Nguyen sampled the street-food must have been cleaned up
 GJ> for the TV cameras, as when she was there, there was a lot more
 GJ> rubbish lying around.

That's what producers are for - to "idealise" the venue.  Bv)=  It's ever the
same the world over.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Hu Tieu Suon Heo **
 Categories: Pasta, Pork, Soups, Chilies, Citrus
      Yield: 10 servings

  2 1/4 lb Young pork ribs; in 2 1/2"
           - pieces
      4 tb Sugar
      2 tb Salt
      1 ga Water
      6 tb Fish sauce
      8    Red Asian shallots; crushed
           - in a mortar & pestle
      1 tb Minced garlic
      8    Dried baby squid; grilled
           - until crisp *
      2 tb Whole black peppercorns
      8    White spring onion heads
      2 tb Fine diced garlic
      8    Spring onions; green part
           - only, fine sliced

MMMMM-------------------------NOODLES-------------------------------
  4 1/2 lb Fresh rice noodles; in 7 oz
           - portions
     18 oz Bean sprouts
      1 bn Fresh coriander leaves
      1 bn Fresh garlic chives; in
           - 1 1/2" pieces
      1 bn Fresh mint leaves
      4    Chilies; sliced
      2 tb Fried garlic chips
      2 tb Fried red Asian shallots *
      1 tb Fresh ground black pepper
      2    Limes

  * Can be found at specialty Asian markets.
  ** Pork Rib Broth w/Soft Rice Noodles
   
  Recipe courtesy Luke Nguyen

  In a large mixing bowl, combine the chopped pork ribs, 1
  tablespoon salt, 2 tablespoons sugar, 3 tablespoons fish
  sauce, pounded red Asian shallots, and minced garlic. Toss
  to coat the ribs completely and marinate in the refrigerator
  for 2 hours, or overnight for a better result.

  In a large stock pot, add the marinated pork ribs, whole
  peppercorns, spring onions, grilled baby squid, and 3 quarts
  of water.

  Bring to the boil, cook 10 minutes, or until clear, skimming
  off any impurities. Reduce the heat to a low simmer, secure
  with a lid and cook for 2 hours.

  Now add remaining salt, sugar, and fish sauce. Cook for a
  further 10 minutes, then take off the heat.

  In another large pot, bring 2 quarts water to boil then
  blanch each portion of noodles for 10 seconds then drain.
  Place the noodles in a bowl, now add 4 pieces of pork ribs
  to each bowl then cover the noodles with pork broth.

  To each bowl, add bean sprouts, coriander (cilantro), garlic
  chives, mint, sprinkle of fried garlic chips, sprinkle of
  fried red Asian shallots, pinch ground black pepper, sliced
  chile, and a squeeze of lime juice.

  From: http://www.cookingchanneltv.com

  Uncle Dirty Dave's Archives

MMMMM
 
ENJOY!!!

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

 

... Nobody realises that some people expend tremendous energy just to be normal
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