Archive - Nov 7, 2004

Medieval Carlisle Discovered

Submitted by JaneStockton on Sun, 2004-11-07 22:31
A 12th Century bronze-working shop and related materials have been found under a recently demolished pub in Carlisle.

English Elm Imported by Romans

Submitted by Milica on Sun, 2004-11-07 15:57
Botanists believe that all English elm trees may be descended from one tree brought to England by the Romans.

Roman Ghosts Sought in York

Submitted by Milica on Sun, 2004-11-07 15:56
Ghost-hunters gather around Halloween to seek the spirits of Roman soldiers as part of York, England's fabled "Ghost Tour."

Hóng Shén Qìng

Submitted by Uncle Kuan on Sun, 2004-11-07 01:28
  1. Mix Soy Sauce, Xaoxing, & Sugar.
  2. Cube the duòfú into 1/4" pieces.
  3. Marinate duòfú 15-30 min.
  4. Divide seasonings in half.
  5. Drain marinade & reserve liquid.
  6. Deep fry duòfú until golden brown, then drain.
  7. Stir-fry 1/2 the seasonings 2-3 min.
  8. Add remaining seasonings & duòfú.
  9. Stir-fry to mix well & add the reserved marinade.
  10. Simmer until nice and bubbly, then remove from heat & serve on sticky steamed white rice.

Angaakhai

Submitted by Uncle Kuan on Sun, 2004-11-07 01:14
This is the signature dish for the household Khyim Lha Khang / Kalet Ordu.

  1. Mix marinade and marinate meats for 1 hr
  2. Mix Hoisin, red pepper, & stock
  3. Heat wok on high w/oil for stir-fry & stir-fry meat 3-4 min
  4. Add sauce & continue stir-frying
  5. Add green onions, broccoli, & sprouts. Continue stir-frying for 2-3 min
  6. Remove from heat and serve over Chinese Rice noodles (Luo mian)