Text 35193, 84 rader
Skriven 2016-01-17 03:19:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 35188 av Jim Weller (1:123/140)
Ärende: Re: holidays 816
========================
 -=> On 01-15-16  21:25,  Jim Weller <=-
 -=> spoke to Michael Loo about holidays 816 <=-

 JW> Lexi has a really good grasp
 
 ML> I hope that reasoning skill translates well into something
 ML> else.

 JW> I have hope. She gets straight As in school and loves math and
 JW> science. She also argues logically and extremely diplomatically with
 JW> adults and usually wins!
 
Sounds like me at her age, and it worked out quite well for me.  I've
heard that Un. of Waterloo has some good programs.  I have attended a
couple of math related workshops there that were quite good.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Plamuk Pat Phet - Curried Squid
 Categories: Thai, Seafood, Squid
      Yield: 4 servings
 
      1 c  Calamari rings, cleaned.
      1 c  Makheua pro, quartered.
      2 tb Chopped garlic
      2 tb Red curry paste
      2 tb Fish sauce
      1 tb Light soy sauce
           Pinch of sugar
      1 tb Julienned prik ki nu daeng
           (red birdseye chilis)
  2 1/2    Bai makrut (kaffir lime
           Leaves), shredded
      2 tb Chopped bai kaprao
 
  This dish is supposed to be hot. However as always you can reduce the
  heat in cooking it (diners can always add more chili later, but they
  can't take it out!)
  
  bai kaprao (holy basil) is a Thai variety. If not available substitute
  ordinary european basil.
  
  Thai eggplants (makheua pro) are a yellowish green fruit the size of a
  golfball. If you can't get them, then you could substitute common
  purple aubergine.
  
  method
  
  heat a little oil in a wok and stir fry the garlic, then add the curry
  paste, and stir until aromatic.
  
  Add the squid, and stir fry briefly.
  
  This cooks very quickly and becomes rubbery if overcooked. You may
  prefer to lift the wok from the stove to stir in the squid.
  
  Add the remaining ingredients, and stir until the flavors are
  combined.
  
  As soon as the squid is cooked transfer to a serving dish.
  
  Note: because the squid cooks so quickly, you might prefer to steam
  the squid, and to combine and reduce the other ingredients to form a
  dipping sauce.
  
  In either case serve with prik dong (pickled red chilis), nam pla prik
  (green chilis in fish sauce), prik phom (chili powder), sugar, and
  fresh ground ginger.
  
  If you are serving it "dip style", then you could also add a mild
  satay sauce as a contrasting dip. Those who prefer a hotter dip might
  also use nam prik narok (literally "the dipping sauce from Hell")
  
  Recipe courtesy of: Muoi Khuntilanont.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 03:23:12, 17 Jan 2016
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