Text 10323, 92 rader
Skriven 2014-02-26 09:31:08 av Dave Drum (1:18/200.0)
  Kommentar till text 10280 av Nancy Backus (1:261/1381.0)
Ärende: Re: Swinging for the fen
================================
Nancy Backus Said to Dave Drum about Re: Swinging for the fenc

NB>  NB> on scheduling.  The closest I've seen to "swing" in the sense
NB>  NB> I've always thought of it was when Richard was at Home Depot,
NB>  NB> where one day he might be opening the store and the next night
NB>  NB> closing it... or worse, vice versa... no set schedule at all...

NB>  DD> That's typical of retail operations. Closing, then doubling
NB>  DD> back to open the next morning. Lowe's and Menard's and Auto
NB>  DD> Zone are the same. Even for full time employees. Even
NB>  DD> management employees at less than store manager levels.

NB> True... now that I think on it...  Manufacturing is more likely to
NB> go for discrete shifts... although, some places do more of the
NB> shifting shifts, where one doesn't just work the one shift, whether
NB> day, evening, or overnight...  :)

Have to talk to the Chinese about that. After all, that's where the bulk 
of manufacturing jobs have gone.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Beef & Bell Pepper
 Categories: Oriental, Beef, Wine, Herbs, Mushrooms
      Yield: 4 Servings
 
    500 g  Beef; sliced fine
      2 md Onions; peeled, quartered
     30 g  Dried Shiitake Mushrooms
      1 lg Red bell pepper; seeded,
           - sliced
      1 lg Green Bell Pepper; seeded,
           - sliced
      2 cl Garlic; crushed
      1 tb Fresh ginger; grated
      1 ts Szechuan peppercorn; crushed
      1 tb Chinese sweet cooking wine
      1 ts Sesame Oil
      1 ts Corn starch; mixed with a
           - little cold water
      1 tb Soy Sauce
      1    Beef stock cube
    1/4 ts Chinese five spice
      2 tb Oil
    1/4 c  Water
 
  Use a good quality beef like filet or tenderloin for this
  Chinese Beef with Bell Pepper Recipe. Our Chinese Beef with
  Bell Pepper Recipe is a stir fry that is very quick to
  prepare and cook but is both an attractive and tasty dish
  suitable for any occasion. It is important to slice the beef
  thinly. Try putting the beef in the freezer compartment of
  your refrigerator for 30 minutes or so before you cut it.
  
  Soak the dried mushrooms in warm water for 30 minutes. Drain
  and remove the stalks and finely slice the caps.
  
  Heat the vegetable oil in a wok over a medium heat. When the
  oil is hot, add the garlic and fresh ginger together with
  the five spice powder and fry for 2 minutes. Add the beef
  and continue to stir fry until the beef is golden brown. Add
  the onion and cook for a further 2 minutes.
  
  Add the mushrooms and Bell Peppers and toss well for 2
  minutes.
  
  Add the corn starch, crumbled stock cube, soy sauce, rice
  wine, Szechuan peppercorns and water and bring to the boil,
  stirring well until the sauce thickens.
  
  Add the sesame oil, mix well and serve.
  
  Make 4 servings with rice.
  
  From: http://www.cookasianfood.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAAAAHHHHOOOOAAAAHHHH Hot Sauce & Hardin Cider 

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