Text 35470, 115 rader
Skriven 2016-01-25 00:44:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 35457 av Dave Drum (1:18/200)
Ärende: Re: Snow blower
=======================
 -=> On 01-24-16  07:42,  Dave Drum <=-
 -=> spoke to Dale Shipp about Re: Snow blower <=-

 DD> under water,  wholly or partially. The streets department has these big
 DD> 10 wheel trucks that 
 DD> mount a thing called a "Vactor" - normally used to clear sewers. They
 DD> have  worked out a way to use the big turbine suckers to pull water out
 DD> of the  underpasses in wholesale quantities and shoot it via 8" hoses
 DD> to the nearest  working storm sewer.

One of the problems was that many of the storm sewer drains were clogged
with leaf debris.  They also got guys in wet suits and scuba gear going
down to clear them out.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Pad Thai - Stir Fried Noodles
 Categories: Thai, Noodles
      Yield: 4 servings
 
      8 oz Rice vermicelli*
      5    Cloves of garlic, finely
           Chopped
      2 tb Chopped shallots
    1/4 c  Dried shrimp**
    1/4 c  Fish sauce
    1/4 c  Palm sugar
  2 1/2 tb Tamarind juice
  2 1/2 tb Chopped, pickled raddish
           (mooli)
      1 md Egg, beaten
    1/4 c  Chopped chives
    1/2 c  Roasted peanuts, very
           Coarsely broken up.
      1 c  Bean sprouts
    1/2 c  Fried tofu, marinated in
           Dark sweet soy
           OR-
    1/2 c  Pork, coarsely chopped
           OR-
    1/2 c  Chicken, coarsely chopped
 
  * (either the sen mee or the sen lek style of Thai noodles or indeed
  any rice noodles will do). These should be soaked for a short while
  (perhaps 30 minutes to an hour, depending on the brand of noodles)
  until soft.
  **  (these should be rolled, or roughly pounded in a mortar and pestle
  to break them up)
  
  Pad Thai is often called the signature dish of Thai cuisine. There are
  several regional variations, indeed it has been said that Thailand
  has a different curry for every day of the year, but a different pad
  thai for every cook in Thailand! This is my wife's variation.
  
  This variation uses a small amount of khao koor (powdered fried rice),
  which occurs as an ingredient in several other Thai recipes. You can
  make a small amount and keep it almost indefinately in a well
  stoppered jar.
  
  Khao Koor: get a medium sized wok fairly hot, and add a couple of
  tablespoons of uncooked rice, and keep in movement until the rice
  starts to turn golden brown. Remove from the heat and allow to cool.
  Grind to a fairly coarse powder in a spice mill (a pepper mill works
  quite well), or a mortar and pestle. (I find that a coffee grinder
  doesn't really do the job as it tends to grind too fine - the powder
  should retain some "texture").
  
  You also need a cup of dry roasted, unsalted peanuts. We roast them in
  their shells on a charcoal brazier, but you can do it just as well in
  an oven, or even in a skillet... However they should be freshly
  roasted to bring out the full flavour for this dish.
  
  method
  
  Heat a little cooking oil in a wok and add the garlic and shallots,
  and briefly stir fry until they just shows signs of changing colour.
  Add the remaining ingredients except the egg and the bean sprouts,
  and stir fry until the protein ingredient is nearly cooked.
  Continuing to stir with one hand, slowly "drizzle" in the beaten egg
  to form a fine ribbon fo cooked egg (if you con't feel confident with
  this make an egg crepe separately, and then roll it up and slice it
  into quarter inch wide pieces, which you add to the mix at this
  point). Finely add the bean sprouts and cook for no more than another
  30 seconds. Remove from the pan to a serving platter.
  
  Garnish
  
  Mix a tablespoon of lime juice with a tablespoon of tamarind juice
  and a tablespoon of fish sauce, and use this to marinade half a cup of
  uncooked bean sprouts, half a cup of chopped chives, and half a cup of
  very coarsely ground roasted peanuts. Sprinkle this mixture on the
  cooked pad thai. Cut several limes into segments and also slice up
  some cucumber into rounds then halve the rounds. Put the lime
  segments and cuke segments around the serving platter.
  
  You can also sprinkle a quarter of a sliced up banana flower and some
  Indian Pennywort leaves over the top as edible decoration.
  
  pad thai is served as above, but Thais add copious amounts of the four
  basic condiments (chilis in fish sauce, ground dried red chili, sugar
  and crushed peanuts) at the table, to suit their individual
  predilictions.
  
  Recipe courtesy of: Muoi Khuntilanont.
  H Protein Ingredient
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:50:15, 25 Jan 2016
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)