Text 7291, 86 rader
Skriven 2011-02-16 14:21:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: LUKE NGUYEN &c   10216
==============================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 GJ>  GJ> Only the plain Smiths.  I also left out the Nguyets, Ngyens,
 GJ>  GJ> Nguygens, Ngyuens, Nguygens, Nguyans and Nguons, of which there
 GJ>  GJ> are quite a few.
 GJ>  DD> There are a number of spellings. Hollywood seems to have
 GJ>  DD> settled upon  Nuyen for one of my favourite S.E. Asian
 GJ>  DD> actresses - France Nuyen (World  of Susie Wong, etc.)
 GJ> I thought the name of that actress was something else.  She must be
 GJ> rather ancient by now, as I saw that movie over 50 years ago.

 DD> She was born in 1939 - so she is likely younger than thee. Ms. Nuyen
 DD> was  in the stage play of Susie Wong opposite William "Bad Toupee"
 DD> Shatner.  Nancy Kwan did the flicker.

Aha!  I saw the movie, with Nancy Kwan and that USAn actor who always
looked zonked out - errr - Willian Holden.  Nancy must be getting on a
bit now...
 
 GJ>  DD> But, her birth name was birth name France Nguyen Van Nga -
 GJ>  DD> French  father, Vietnamese mother. Born in Marseilles. 
 GJ>  DD> Nice pictures at:
 GJ>  DD> http://sandhumzjael.blogspot.com/2010/06/france-nuyen.html
 GJ>  DD> Especially the eight and first pictures.  Bv)=
 
 GJ>  DD> I wonder if she and Luke might be shirt-tail cousins.
 GJ> A great-grand-aunt perhaps?

 DD> On her father's side, perhaps. She had a daughter, Fleur, during her 
 DD> marriage to Dr. Thomas Gaspar Morell. Fleur was her only known child.

 DD> Title: Salade de Chou Fleur

 DD> You can find quail eggs in the Asian market.
 DD> 10 eggs cost $0.99.

Oh, yeah?  Maybe at the time of "Suzie Wong", but not now.  The local
place charges $3.50 a dozen. They are nice in soups or salads,
though.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CHICK'N EGGS
 Categories: Mains, Filipino, Asia-se
      Yield: 1 servings
 
     12    Quail eggs
      1 c  Chicken; cooked, chopped
      1 tb H- parsley; chop
      1 tb Spring onions; chop
      2 ts Mustard
    1/2 ts Salt
      2 c  Breadcrumbs- dry
      2    Eggs; beat lightly
      1 tb Flour
      2 c  Oil- vegetable
    1/2 c  Chilli sauce; OR
    1/2 c  ; salsa
 
  If using fresh quail eggs, place in a pan, barely cover with cold
  water, bring to the boil, & simmer for 4 minutes. Cool eggs & remove
  shells. If using canned quail eggs, rinse & pat dry.
  
  Combine the cooked chicken, parsley, onion, mustard, salt, a cup of
  breadcrumbs, & a beaten egg in a bowl. Dip the quail eggs into the
  remaining beaten egg. Press 2tb of the chicken mixture around each
  quail egg to form a small ball.  Dip each quail egg ball first in the
  flour, again in the beaten egg, & then roll in the remaining cup of
  breadcrumbs.
  
  Using a wok or saucepan, deep-fry the eggs in hot oil for a minute or
  two, or till well browned. Remove & drain on paper towels. Cut the
  quail egg balls in half. Serve "sunny-side" up, with the quail egg
  set in the middle of the "nest." Serve with chilli sauce or salsa, as
  desired.
  
  From: FINE FILIPINO FOOD   ISBN 0 7818 0964 9 By: KAREN HULENE BARTELL
  Typed by: KEVIN JCJD SYMONS, NOVEMBER 2005
 
MMMMM
 
On this day in 1937 Dupont patented "Nylon".
___ Blue Wave/DOS v2.30 [NR]

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 * Origin: Braintap BBS Adelaide Australia (3:800/449)