Text 19093, 107 rader
Skriven 2007-08-15 10:06:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av CAROL SHENKENBERGER
Ärende: Cell phones
===================
On 08-07-07 CAROL SHENKENBERGER Scribbled to BURTON FORD about Re: 

CS>BF> I always have mine with me and on when I am not home.   When I'm
CS>BF> home figure folks call call me land line.

CS>I had to think about it to remember where the 'off' switch was.  Last
CS>time was  at the airport and i couldnt remember and a friendly lady
CS>helped me.

CS>It's not like Japanese made ones have 'on/off' labels!  At least, not
CS>in  english.

CS>A cell phone or 3 will be a priority when we get stateside.  Pre-paid
CS>suits us  very well if we can get the cards easy at a walk from home.

I dunno about the others - but, Virgin Mobile has cards available in all 
manner of convenient stores, gas stations, retail (Best Buy, Circuit 
City, etc.) stores, grocery stores, etc. Or you can go online and buy 
time by debiting your bank account.

And if I forget to do any of those I have my account set-up to nick U$15 
from my bank account when my phone balance falls below U$5 ... or every 
three months - whichever comes first.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Shanghai-Style Lightly Braised Noodles
 Categories: Oriental, Pasta, Pork, Wine
      Yield: 5 servings
 
      1 lb Fresh Shanghai-style noodles
           - (see note)
    3/4 lb Pork loin or boneless
           - chicken breast; thin
           - sliced
      2 tb Peanut oil
      2 cl Garlic; minced
      1 sm Carrot; in thin matchsticks
  1 1/2 c  Shredded Napa cabbage
      1 c  Garlic chives or regular
           - chives; in 2" pcs
    3/4 c  Chicken broth
      2 tb Light soy sauce
      1 tb Dark soy sauce
      2 tb Shaoxing wine or dry sherry
      2 ts Sugar
        lg Pinch freshly ground white
           - pepper
      1 ts Asian sesame oil

MMMMM--------------------------MARINADE-------------------------------
      2 ts Soy sauce
      2 ts Shaoxing rice wine or dry
           - sherry
      1 ts Cornstarch
    1/2 ts Asian sesame oil
 
  Noodles are the quintessential Chinese late-night snack. The
  Shanghai-style noodle is fatter and wider than other Chinese noodles.
  The extra thickness gives it a nice chewy consistency. From Joyce Jue.
  
  Bring 4 quarts of salted water to a boil. Gently pull the strands of
  noodles apart, then add them to the water. Bring to a second boil and
  cook 1 minute. Drain. Rinse with cold water. Drain again.
  
  Toss the pork or chicken with the marinade ingredients.
  
  Preheat a wok over medium-high heat. Add oil and garlic; lightly brown
  until fragrant. Add the pork and stir-fry until the meat feels firm to
  the touch, about 45 seconds. (If using chicken, remove and set aside.)
  Add the carrot and cabbage and stir-fry for 45 seconds. Add the chives
  during the last 5 seconds. Remove the mixture to a bowl and set aside.
  
  Add the chicken broth, soy sauce, wine, sugar, pepper and sesame oil
  to the wok; bring to a boil. Add the noodles and gently toss over
  medium-high heat until the sauce is completely absorbed, about 3
  minutes. Return the meat and vegetables to the wok; toss all
  ingredients together to reheat. Serve hot.
  
  Serves 4 to 6
  
  Note: Shanghai noodles may be found in Chinese markets; however if
  they are not available, any other egg-wheat noodles may be used.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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