Text 1716, 74 rader
Skriven 2010-09-17 00:26:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Bill Swisher
Ärende: Fowl
============
 -=> On 09-16-10  14:03,  Bill Swisher <=-
 -=> spoke to Dale Shipp about Re: WINE PRICES  00913 <=-

 > Hmm, where does a swan fit on that scheme?

 BS> Dunno exactly.  I've "heard" of people getting their arms fractured by
 BS> swans protecting their hatchlings.  Oversized geese right?  I've 
 BS> "heard" of them being
 BS> used like guard dogs.  All this is subject to the vagaries 
 BS> of my memory, use at
 BS> your own risk, etcetera.  :-)

Geese make pretty decent guard dogs, and maybe swans do also.  When our
son was young, he had a friend whose parents had geese running free in
the yard.  If you drove up unannounced they would charge the car and not
let you get out.  You pretty much had to alert the folks in the house
that you'd be there in a few minutes and get them to come herd the geese
away so you could go in.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Chicken Thai Pad
 Categories: Chicken, Thai
      Yield: 1 servings
 
    1/4 c  Vegetable oil
      1 ts Garlic, chopped
    1/4 c  Chicken breast, sliced
      2    Eggs, lightly beaten
      3 oz Rice noodles, soaked cool
           Water for 30 minutes
    1/4 c  Yellow onion, chopped
    1/4 c  Green onions, cut 1-1/2 in
           Long pieces
      1 c  Bean sprouts
      2 tb Sugar
      3 tb Vinegar
      2 tb Oriental fish sauce (nam pla
           Or nuoc mam)
      2 tb Dark soy sauce
      1 ts Ground dried chili pepper
           (optional)
      1 tb Roasted peanuts, chopped
           Lemon wedges, for garnish
 
  Heat the wok to medium high.  Add the oil.  Saute the garlic until
  golden.  Add the sliced chicken, stirring often.  When the chicken is
  cooked, add the eggs, stirring while the eggs cook through.  Add the
  rice noodles, take them out of the soaking water and place the wet
  noodles directly into the wok without draining.
  
  Cook and stir until noodles are completely softened.  Add the yellow
  onion, green onion, bean sprouts, sugar, vinegar, fish sauce, soy
  sauce, and chili pepper.  Stir-fry for two minutes.  The vegetables
  should still be crispy but cooked.
  
  Scoop out of the wok to a serving plate.  Sprinkle with the chopped
  roasted peanuts and add a lemon wedge on the side.
  
  Makes 1 to 2 servings.
  
  Recipe:  Bangkok Thai Restaurant in Minneapolis, MN
  
  From: David Pileggi                   Date: 10-14  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:26:37, 16 Sep 2010
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