Text 32837, 88 rader
Skriven 2009-12-29 14:29:00 av Glen Jamieson
     Kommentar till en text av Jim Weller
Ärende: CONFUSION  91229
========================
 -=> Quoting Jim Weller to Glen Jamieson <=-

 GJ> Google is very confusing.  "What is truth?"
 DD> It is so simple a six-year old can do it.

 JW> Or a really smart 4 year old! If Alexi can use the You Tube search
 JW> box to uncover every version of every Dora The Explorer episode ever
 JW> made anywhere in the world, you can grasp the Google one.

Ah, but has she read them all now?  I suppose I will have to ask
Jemiah...

 DD> comprehend the material.
 
 GJ> I have used Google on occasions, and got far more information than I
 GJ> needed.  Most of it is useless, unwanted advertising, and some is
 GJ> contradictory.  Is there any way of just getting one page of useful
 GJ> stuff instead of having to wade through hundreds or thousands of pages
 GJ> of rubbish?

 JW> Add more search words and do a sub-search.

 JW> When I want real information I restrict the search to .gov .gc.ca and
 JW> .edu sites. (Open up the advanced search option for this).

An advanced search option, eh?  I live and learn.  Maybe ".au".
 
 GJ> Or do I have to wait another couple of years until my 4 yo
 GJ> g'daughter can show me?

 JW> She can do it now!

If she can spare the time from dressing her virtual friends.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Rice Soup With Ginger - Arroz Caldo Con Pollo
 Categories: Soups, Chicken, Filipino
      Yield: 4 servings
 
    1/2 c  Minced garlic
      1    Ginger- green, 2"; coarse
           -chop or squeeze through
           -press
      1 lg Onions; peeled and coarsely
           -chopped
    1/4 c  Vegetable oil
  1 1/2 c  Uncooked rice
      2 lb Chicken pieces
  1 1/2 ts Salt or patis; (fish sauce)
    1/2 c  Finely sliced green onions
    1/2 ts Ground black pepper
 
  Make this comfort food a day ahead to allow the flavors to marry.
  Besides being traditional Christmas Eve fare, the soup is also a cold
  remedy.
  
  Using a 3-quart pot, saute 2 tablespoons garlic, the ginger, and
  onion in 2 tablespoons oil for 3 to 4 minutes, or until the garlic is
  golden, and the onion is translucent. Add the rice and stir-fry for 2
  to 3 minutes. Slowly add 10 cups water to the rice mixture. Bring the
  soup to a boil, stirring occasionally. Lower the heat, add the
  chicken, and simmer for 30 to 35 minutes, or until the rice is
  tender. Add the salt during the final 5 minutes of cooking.
  
  Meanwhile, saute the remaining garlic in the remaining 2 tablespoons
  oil until the garlic is a into serving-size pieces golden brown.
  
  Serve the soup in a preheated tureen. Garnish with the sauteed garlic,
  green onion rings, and black pepper.
  
  Note: Patis is a fish sauce used for seasoning nearly every Filipino
  dish: chicken, beef, pork, fish, shrimp, crabs, and other seafood.
  However, patis is an acquired taste. A good substitute is rock or
  iodized salt. Other substitutes for patis are a mixture of soy sauce
  and freshly squeezed lemon juice or soy sauce and kumquats. Patis is
  available in Asian supermarkets.
  
  From: FINE FILIPINO FOOD By: KAREN HULENE BARTELL ISBM: 0 7818 0964 9
  SCANNED BY: KEVIN JCJD SYMONS/SEPTEMBER 2004
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)