Text 17915, 58 rader
Skriven 2014-10-09 15:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: messages 92
===================
 SD> I am currently trying for the Extra Class license which is the highest
 SD> amateur radio license you can get in the US.

What are the privileges and responsibilities of the various
levels? I presume that the technician level entitles you to
go on the air, so what's the incentive for climbing the ladder?

 ML> This is an odd mixture of good and bad information, rather
 ML> unlike Stephen, who read usually well and collected well.
 SD> I would have never known if you'd not told me.

That's the problem. People go and say, oh, Stephen, he's a
trusted source, and any weirdness that he or his source put
in or that crept in along the way gets enshrined in the
canon of received wisdom, if you will. Which is why I
found it necessary to comment, as bits of the article were
diametrically wrong. Of course, this brings up a can of
worms - do you keep it in your files as is or change it
around? Probably the best thing would be to do an annotation.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Spicy Chicken Coconut Soup
 Categories: Vietnamese, Soups/stews, Poultry
      Yield: 6 servings

           Stephen Ceideburg               1 1/2 ts Sugar
      2    Chicken breast halves               4 c  Unsweetened coconut milk
    1/2 c  Slivered fresh lemon, with          2 c  Chicken stock
           -peel                               3 ts Minced lemon grass or 1
      3 tb Fish sauce                               -teaspoon grated lemon zest
  1 1/2 ts Chopped hot chile pepper, or        1 c  Whole straw mushrooms
           -to taste                           1 tb Slivered galangal root or
      2    Green onions, thinly sliced,             -ginger root
           -including part of green top

  [I prefer galangal--even dried, to ginger, but ginger will do.  S.C.]

  Place chicken breasts in pan with just enough cold water to cover. Bring to
  a boil over medium heat; immediately reduce heat so water barely ripples.
  Simmer uncovered, until done, about 12 minutes.  Meat should be moist and
  opaque throughout; cook only to just beyond pink stage. Remove breasts and
  drain well.  Cool to room temperature; remove and discard skin and bones.
  Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish
  sauce, chile pepper, green onion and sugar; set aside. Combine coconut
  milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan
  over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered,
  until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken
  and lemon mixture and heat through, about 3 minutes.

  Serves 6 to 8 as a first course or 4 as a main course.

-----


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