00-=> Mike Powell wrote to DAVE DRUM <=-

 >  MP> Although I have handed the reigns back to Sean, I am still following
 >  MP> and reading here.  Was "listening" to your conversations with Ruth.
 >  MP> Not sure what happened to Ben.  I have not seen him in any other echoes
 >  MP> lately, either.

 > Maybe all of the magic blue smoke leaked out of his confuser?

 MP> Could have.  Certainly not the type of "cooking" I would like to get up
 MP> to!  :D

He has replied - so nothing is burned. I remember in the early daze of
computing I had a nice tower confuser running Windows 3.0. In the colder
m onths I put it on the floor under the dask as a foot warmer.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fiery Pork & Winter Bamboo Shoots over Snow
 Categories: Oriental, Pork, Chilies, Vegetables, Rice
      Yield: 4 Servings
 
      1 lg End-cut pork chop
           +=OR=+
    1/2 lb Pork butt
  1 1/4 c  Slivered winter bamboo
           - shoots
      1 ts Minced ginger root
      2 lg Garlic cloves
      2 tb Peanut oil
    1/2 c  Chicken stock
      1 ts Chilli paste w/garlic
        pn Sugar
  1 1/2 c  Vegetable oil
    1/2 c  Rice stick noodles
      2 ts Thin soy sauce
      2 ts Cornstarch
           Cornstarch paste
      1 ts Chinese red vinegar
 
  PREPARATION: Rinse bamboo shoots; slice & sliver to the
  size of thick matchsticks. Slice pork like bamboo &
  marinate in thin soy sauce & cornstarch for 10 minutes.
  Peel & slice garlic in thin rounds. Combine stock, chili
  paste & sugar.
  
  DEEP-FRYING RICE STICK: Break up rice stick before
  measuring. Heat vegetable oil in hot wok. When oil is
  medium hot, test a few pieces of rice stick: it should fry
  quickly to a puffy white. If it browns, turn down the
  heat. Fry rice sticks in very small batches. Spread out
  fried snow on serving platter, reserve in warm place.
  
  STIR-FRYING: Clean wok; then reheat to very hot. Add
  peanut oil, heating until it just begins to smoke; add
  drained pork & stir-fry briskly for about 2 minutes. Add
  bamboo, garlic & ginger. Toss with pork for 1 minute. Re-
  stir liquids and add to wok. Cover wok, & simmer for 3
  minutes. Remove cover; turn up heat again; boil briefly to
  reduce sauce; sprinkle on vinegar. Ladle over rice stick &
  serve.
  
  Source unknown; looks plausible.
  
  Note the fried rice sticks - a cool technique.
  
  Posted by: Jim Weller
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Getting older is required. Growing up is optional!
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