Text 109, 100 rader
Skriven 2006-04-08 09:10:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BURTON FORD
Ärende: Tent Rocks, 488
=======================
 BF> Just got Carol's pics.  Those rocks looked eerie in the pica;  more

I saw something that might have been a pika in the rocks;
didn't see any rocks in the pika, though. [G]

 BF> like ghosts or devil spirits than tents.

The picture called New Mexico 107 especially. It was a
somewhat overcast day, and the ominous nature of the sky
shows in many of the pictures. On a sunny day, I don't
know quite what the effect would be. But Carol does take
good photos, eh - to my unprejudiced eye they rate with
the best I can find on the Internet. Speaking of which,
I ran into Internet descriptions of another area of
hoodoo-like formations that is actually called Goblin
Valley. I want to get into shape and go there.

 BF> Although they were a different color, etc., the Tent Rocks reminded me
 BF> of the hoodoos in Bryce Canyon.

People make that comparison.

 ml-> Checked back into the Econo Lodge, where they gave us a
 ml-> bigger handicap access room (perhaps we were limping
 ml-> noticeably?), and we put up our traps......
 BF> Eh?  What does that mean?  Did you literally set traps to tell if
 BF> someone searched your possessions, ala James Bond?   A hair laided
 BF> across the lock of a suitcase, etc.?
 BF> Or was that traps as in trappings?   

Nobody says traps anymore?

I actually thought it came from theater talk, but a squint at
Merriam-Webster yields
 traps n pl [ME trappe cloth - more at TRAP] (1813) :
 personal belongings : LUGGAGE

I still wonder what the difference is between luggage and baggage.

GOLDEN BAGS
cat: Thai, starter
yields: 16 to 20

8 oz beancurd sheets
handful of Chinese chives 
filling
2 thin slices of fresh ginger
1 lb shrimp, or equal parts shrimp and white fish
- such as halibut
2 scallions
1 egg white
1 ts salt
1 Tb wine
2 Tb cornstarch 
1/4 c minced jicama or water chestnut 

Bean curd sheets look like very thin, wrinkled, flat pale-yellow
rectangles of paper; they're fragile and brittle when you buy
them, but after a little bit of soaking, quickly soften up. You
can find both the bean curd sheets and the Chinese chives at
most Asian markets.

Smash ginger with the flat side of a big knife, and place in a 
small bowl with about 1/3 c water. Let the ginger steep in the
water for 30 min.

Shell and de-vein (you can skip the deveining if the vein
doesn't bother you) the shrimp. Roughly chop up the shrimp/fish.
Do the same for the scallion. Place both in the container of a
food processor. Add the egg white, salt, wine, and cornstarch.
Add 4 Tb of the ginger water (don't add in the ginger slices).
Process the whole mixture until you have a good, smooth paste. 
Stir in the minced jicama or water chestnut.

Bring a pot of water to a boil. Blanch the chives for 30 sec or 
until just softened. 

Bean curd sheets generally come folded in half. Carefully cut
the sheets in half at the fold with a pair of kitchen shears.
Gently rinse the bean curd sheets under running water for a
couple of minutes, until the sheets are very soft and pliable.
Cover with a damp towel.

Take one sheet and leave the rest under the towel. Scoop up a
generous golf-ball-sized portion of the shrimp mixture with a
spoon, and dollop it in the center of the sheet. 

Gather up the sheet around the filling, and tie it off with a
blanched chive. Snip off the excess of the sheet, and discard.

In a wok, heat 2 to 3 c of cooking oil. When the oil is hot,
add 3 of the golden bags, and fry until golden-brown. Drain 
on paper towels. Repeat until all bags are cooked.

source: Digs magazine

M's note: the filling I've most often found in restaurants
has been made with pork, or at best pork and shrimp combined.
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