Text 9197, 82 rader
Skriven 2008-06-18 14:14:12 av BURTON FORD (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: reunion 451
===================
Hi Michael              6/18/08 1:36 PM


BF> ["Yeou-Cheng" vs "Yeou Cheng."]
ml-> Not been a computer programmer, have we, BurtonFord?

Well, yes I have, in both Basis and also in SAS.   You're 
assuming I knew the proper configuration of the name.   

ml-> The first thing is that that's the way it's spelled. Not
ml-> spelling it that way is a mark of disrespect to the owner
ml-> of the name.

If the writer *knew* the proper way to spell the name; otherwise
it's just a typo, eh?

ml-> More important, perhaps, is the hyphen signalling that the
ml-> name comes from the non-Communist (mostly Taiwan-Chinese
ml-> these days) culture. Ma Yeou Cheng (or more likely Ma
ml-> Youcheng) would be a sure mark of Communist influence.

I'm still curious about my original question, namely:
"The question comes in because I wonder if the dash in the 
Chinese name means the same that it does in the current 
American adoption of a women's own family name into her 
new married name?"


Warm yourself with this recipe?


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Steamed Buns <t>
 Categories: Low fat, Chinese
      Yield: 16 Servings
 
MMMMM---------------------CHINESE BUN DOUGH--------------------------
  1 1/4 oz Package active dry yeast
           (2*1/4 teaspoons)
      1 ts Granulated sugar
      1 c  Lukewarm water (105-115F)
      3 c  All-purpose flour (reserve
      1    *tablespoon if mixing by
           Hand)
 
  In small bowl, sprinkle yeast and sugar evenly over the lukewarm
  water; stir until yeast dissolves. Let stand 10 minutes or until
  foamy.
  
  In large bowl or in food processor, combine flour and yeast mixture
  and mix well, or process 1 minute. If mixing by hand, sprinkle work
  surface with the reserved 1 tablespoon flour; turn dough out onto
  work surface and knead until dough is smooth and elastic, about 10
  minutes.
  
  Spray large bowl with nonstick cooking spray; place dough in bowl.
  Cover loosely with plastic wrap or a damp towel, and let rise until
  dough triples in volume, about 3 hours. Punch down and wrap in
  plastic until ready to use. Will keep 3 days in the refrigerator and
  up to 2 months in the freezer.
  
  Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest
  [Volume 14 Issue 11] Jan. 11, 1995.
  :from Feb 95 Weight Watcher's magazine, as modified by yours truly:
  
  Individual recipes copyrighted by originator. FATFREE Recipe
  collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
  SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
  Mintzias,
  U/L to NCE by Burt Ford 06/09.
 
MMMMM
 

[g]

Burt


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