Text 34537, 102 rader
Skriven 2015-12-25 06:54:39 av Dave Drum (1:18/200)
     Kommentar till en text av NANCY BACKUS
Ärende: Re: Fire's out
======================
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD> When the track hoes appeared I thought that they were pulling it down
 DD> to put up something different. Hah. Well, green grass is different,
 DD> especially in that neighbourhood.

 NB> Not necessarily a bad thing...  :)

The little house just to the east of the restaurant was owned by the mother of 
the owner of the Thai Kitchen. They had scarpered from Siam in 1976 during the 
troubles over the reappearance of former dictator Thanom Kittikachorn. 
Predating the "boat people" by a few years.

Anyway, Mom said she wasn't moving. And she didn't. They had to build a west 
wall to her house - since it was a common wall with the restaurant. Now she 
has a slick little bungalow with a wrought iron fence enclosing it and a 
half-block of green lawn which is maintained by someone else.

 DD> In it's first life (lives) it was an
 DD> Italian restaurant known as Stevie's Latin Village. Every time Stevie
 DD> felt a need to remodel a bolt of Italian Lightning would strike the
 DD> kitchen area (always when Stevie had an ironclad alibi) and his
 DD> insurance company would pay for the refurbishment and updating.

 NB> How coincidental...  ;)   After about the second time, I'd expect the
 NB> insurance company to be more suspicious...  ;)

No doubt why he always had an unassailable alibi. One time he was at a party 
where no less than three circuit court judges were present. Another time he 
was in gaol for contempt of court (not paying a judgement). No dummy, even if 
crooked enough to hide behind a corkscrew.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Neua Pad Kimao (Beef Flambe)
 Categories: Colonel, Thai, Beef, Booze, Chilies
      Yield: 1 Servings
 
      1 c  Beef; thin sliced diagonally
           - across the grain
      1 c  Maekhong (whiskey); warmed,
           - for flambé
      3 tb Prik ki nu daeng (red
           - birdseye chilies), thin
           - sliced
      1 tb Kratiem (garlic); thin
           - sliced
      1 tb Kha (galangal); thin sliced
      1 tb Hom daeng (shallots); thin
           - sliced
      1 tb Nam pla (fish sauce)
      1 tb Nam makham piag (tamarind
           - juice)
      3    Bai makrut (kaffir lime
           - leaves); torn
           +=OR=+
      1 ts Lime zest
      1 ts Nam tan paep (palm sugar)
 
  This is perhaps one for the adventurous - or the outdoor
  chef? - for not only is the meal cooked in very hot oil,
  but it is deliberately flamed at the end! Because of this
  I recomend you use a wok, not a skillet, at least 16
  inches in diameter and 6 inches deep, or a sauté pan, at
  least 16" in diameter and 4" deep.
  
  Maekhong is the generic name for Thai whiskeys derived
  from rice liquour. It is also the name of one of the
  popular (and relatively cheap) brands. However if you
  prefer, or simply can't get Thai whiskey, you can use any
  whiskey, whisky, brandy or rum you choose!
  
  Method: Place a wok over very high heat and stir fry the
  ingredients quickly, stirring or shaking the wok
  vigorously to prevent the meat burning.
  
  Add 1 cup of warmed maekhong (rice whikey) to the wok and
  tip it to cause it to ignite. After about 30 seconds if it
  is still burning place the lid on the wok to kill the
  flames.
  
  Serving & Storage: Serve with the usual table condiments
  and white rice.
  
  On a cold night the best wine to go with this is whiskey
  (good sippin' whiskey), warmed in the style of sake. On a
  hot summer hight, accompany it with a robust, and well
  chilled beer, such as Singha or Beer Chang (a Thai product
  of the Carlsberg breweries that is 9% by volume alcohol!)
  
  Posted to CHILE-HEADS DIGEST V3 #154
  
  Colonel Ian F. Khuntilanont-Philpott; Systems Engineering,
  Vongchavalitkul University, Korat 30000, Thailand
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The real problem with hunting elephants is carrying the decoys
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 * Origin: Outpost BBS * Limestone, TN, USA (1:18/200)