Text 6314, 94 rader
Skriven 2011-01-28 06:41:00 av Dave Drum (1:18/200.0)
   Kommentar till text 6296 av Sean Dennis (1:18/200)
Ärende: Flu & Colds
===================
Sean Dennis Said to NANCY BACKUS about potatory 949

SD>  NB> I wish her good health very soon!  I've heard of a number of
SD>  NB> young folk (college age or so) recently with the flu...  :(

SD> It's evidently all over the US; many, many people have been
SD> reporting via  Facebook that they or their children have been
SD> getting  sick.  I have a bit of a cough right now myself, but I 
SD> think it's something else.  I rarely, if ever, get "the 
SD> flu"; I normally get a headcold that winds up mutating into 
SD> a secondary bacterial infection which leads to bronchitis 
SD> or pneumonia.  This happens like clockwork unfortunately at 
SD> this time of year every year for me. :(

I find (as I did when riding motor sickles year around) that I don't 
seem to get much more than a snotty nose due to being in and out of a 
van all day in my work. I think the system toughens itself up.

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

SD>       Title: Kai Tom Khing (Chicken Soup with Lemon and Ginger)
SD>  Categories: Chicken, Soups
SD>       Yield: 1 Servings

But, this is good at nearly any time. Other than the chilies and the 
straw mushrooms it could almost be the Greek Avgolemono Soup I posted 
here a couple days ago.

Here's the Colonel's take on your dish (it will free up your sinuses:

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

      Title: Tom Khing Kai - Gingery Chicken Soup
 Categories: Oriental, Poultry, Citrus, Herbs, Chilies
      Yield: 3 servings

      2 c  Chicken; in bite-size pieces
      4 c  Chicken stock 
      2    Stalks lemon grass; bruised
           - (this isn't eaten, but is
           - an essential flavorant) 
      2    "Kaffir" lime leaves; use
           - lime zest if you can't get
           - Kaffir lime leaves) 
      2    Phak chi (coriander/cilantro
           - plants, including roots),
           - chopped 
      1 tb Prik ki nu (green birdseye
           - chilies) thin sliced.
      1 tb Prik haeng (dried red chile)
           - crushed 
           Juice of 3 or 4 limes 
      3 tb Sliced bamboo shoots
      3 tb Fish sauce
      2 tb Hom daeng (shallots); thin
           - sliced 
      1 tb Kratiem (garlic); minced 
      1 tb Khing (fresh ginger); minced
      1 tb Kha (fresh galangal); minced 
           Prik Thai (fresh ground
           - black pepper) opt

  Heat a wok dry, and warm the dried chilies, then crumble
  them. Add a little oil to the wok, and saute the chilies,
  ginger, galangal, shallots and garlic, until aromatic. 

  In a medium sauce pan, bring the stock to a boil, add the
  sauteed ingredients, and the fish sauce and lime juice, and
  taste for balance, then add the remaining ingredients, and
  bring back to the boil before adding the chicken. After
  about 1 minute taste for the balance of spices again, and
  then serve when the chicken is just cooked.

  Colonel Ian F. Khuntilanont-Philpott Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand
  
  CHILE-HEADS DIGEST V2 #270
  
  From the Chile-Heads recipe list

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

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

X CMPQwk 1.42 16554 XA calendar's days are numbered!
... 

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