> > only gay member of the troupe, Graham Chapman, was
> > the one who routinely played gruff masculine types,
> > military officers, and so on.
> I can see Python casting that way. Then again some parts of the British
> military have a reputation....

Well, the Brit military I've been acquainted with are
army and air force people and say those rude things
about the navy, swearing up and down that "it can't
happen here."

> > We should bear that in mind, always, though the
> > temptation to piss and moan about minor things
> > is typical of the species.
> I'm told observant Jews say a pray of thanks after using the bathroom.  

That's one of the things to be thankful for in this
universe. The need, the relief, the hardware.

> > This thread is becoming altogether too transparent.
> I think it fried of old age a while ago.

It'll bee hoon knows how long before it actually
reaches the end of its thread, though.

> > I get Lilli to do it; plus I don't usually
> > make that much of a mess.
> I think I majored in Mess and minored in Disaster.

I'd probably get an A in food safety, though maybe
not in neatness.

Stir-fried hairy gourd with glass noodles
categories: Cantonese, Singaporean, pasta
Serves: 6

500 g hairy gourd
30 g tang hoon/dong fen/glass noodle
3 cloves garlic
40 g dried shrimp (hei bee)
water, as needed
2 ts light soya sauce
1/2 ts salt
4 Tb oil

Wash the dried shrimp, then soak in a bowl of hot water until soft. 
Set aside the shrimp water for later use. Chop the shrimp coarsely.

Soak the glass noodles in hot water until soft, then wash and drain.

To remove the hairy skin of the hairy gourd, it is easier to use a 
knife instead of a peeler because the skin is very tough. Use the 
part of the knife edge closest to the handle to scrape off the skin 
along the length of the gourd. It is easier to scrape if you hold 
one side of the gourd slightly off the table while scraping.

Wash and slice the hairy gourd into 5 mm slices, angling the knife 
diagonally to elongate the size of the cross-sections. Arrange the 
slices into small stacks and slice into 5 mm strips stack by stack.

Add oil into a wok over medium heat.

Add the dried shrimp and fry for a few min until aromatic. You can 
lower the heat if the dried shrimp starts to bubble or splatter.
Add the garlic and fry until aromatic.

Add the hairy gourd and turn up the heat to medium-high. Fry the 
hairy gourd with the dried shrimp and garlic for a few min until 
well mixed.

Add the bowl of shrimp water and mix well. Add salt and soy to taste.

Lastly, add the glass noodles and mix well using a scooping action 
to minimise breakage. Add another bowl of water and continue to 
simmer for another 5 mins or until the hairy gourd is limp but not 
disintegrated. Add more soy sauce to taste, then serve hot.

theburningkitchen.com
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