> > > Or a bad one; I can just see the two of them egging each other on. 
> > Sort of like the Monty Python Prince of Wales sketch.
> Or any Monty Python sketch; I can see Wilde getting into those.  

It would have been a good match. Interestingly, the
only gay member of the troupe, Graham Chapman, was
the one who routinely played gruff masculine types,
military officers, and so on.

> > > There used to be some nice places down there, but obviously I'd sleep in my
> > > own bed. That's even cheaper.  
> > Especially if you don't go.
> Amen.  Right now I'm happy to be in my own house with the power on.

We should bear that in mind, always, though the
temptation to piss and moan about minor things
is typical of the species.

> > > Bean known to happen.
> > Not if you use your noodle.
> And don't mung it up.

This thread is becoming altogether too transparent.

> > It's fairly easy, as I recall. Just don't
> > overload the pan. The large amount of oil can
> > be excused by that it mostly doesn't get
> > absorbed, plus the bean threads don't add much
> > if any contamination.
> OTOH I hate cleaning up oil, and don't find the results worth the mess.  

I get Lilli to do it; plus I don't usually
make that much of a mess.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hot and Sour Soup #1
 Categories: Chinese, Soups
   Servings:  4

      3 oz Lean boneless pork
      1 oz Dried Chinese mushrooms
      1 oz Bean thread noodles
     10 oz Fresh bean curd
      2 sm Eggs
      1 ts Sesame oil
      1 qt Chicken stock
      2 ts Sugar
      3 tb Chinese red vinegar or:
           - Cider Vinegar
    1/2 ts White pepper
      2 tb Dark soy sauce
      1 tb Cornstarch, blended with
      1 tb Water
      2 tb Finely chopped scallions
      2 tb Finely chopped cilantro
      1 ts Sesame oil
      1 ts Chili oil (optional)

  CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and
  blanch the pork in it for 2 minutes. Drain the meat and set it aside.
Soak
  the mushrooms in warm water for 20 minutes, then drain them and squeeze
out
  any excess liquid. Discard the stems and finely shred the caps. Soak the
  noodles for 5 minutes in warm water, then drain them. Cut them into
5-inch
  lengths and set them aside. Drain the bean curd and shred it into thin
  strips. Beat the eggs and sesame oil together in a small bowl. Bring the
  chicken stock to a simmer in a large pot. Add the prepared pork,
mushrooms,
  noodles and bean curd together with the sugar, vinegar, white pepper and
  dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch
  mixture. Simmer for 2 minutes with the heat as low as possible. Next,
pour
  the beaten egg mixture into the soup in a steady stream, and pull the egg
  into strands with a fork or chopsticks. Stir in the scallions, fresh
  cilantro, sesame oil and chili oil. Pour the soup into a large tureen or
  individual bowls and serve at once.

  M's note: I have seldom seen mung bean threads in this dish, but they
  should be an interesting and not displeasing addition. This recipe makes
  four large servings, perhaps the centerpiece of the meal rather than a
  soup course.

  Makes 4 to 6 servings

  KEN HOM - PRODIGY GUEST CHEFS COOKBOOK

MMMMM