Mike Powell wrote to DAVE DRUM <=-
Yes, they were certainly weeds. Most of them were the ones that look like miniture cat-tails that we would pick as kids, twist the stem around itself, and then pull it tight to "fire" the seed head off of the stem. Unlike a real cat-tail, the seed head was not soft.
I'm having trouble visualising that. Can you post a link to a picture or to a Wiki entry?
If I knew what it was called, I would! :D
So, I went looking and here's what I came up with:
https://tinyurl.com/REED-WEED-POD
Is taht even close?
* SLMR 2.1a * Armadillo: A mouse built to government specs.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Mu Shu Armadillo
Categories: Game, Oriental, Chilies, Wine
Yield: 4 Servings
3/4 lb Armadillo tenderloin;
- boneless, trimmed of fat,
- in matchstick-size shreds
- about 1 1/2" long
1 1/2 tb Vegetable oil
2 lg Eggs; lightly beaten
4 c Shredded bok choy
10 Dried black mushrooms;
- soaked in hot water 20 min
- drained, stemmed, caps
- thin sliced
8 Scallions; green part only
- into 1" lengths
1/2 c Hoisin sauce
8 Mandarin pancakes or flour
- tortillas; steamed
MMMMM--------------------------MARINADE-------------------------------
2 1/2 tb Soy sauce
1 1/2 tb Rice wine or sake
1 ts Sesame oil
MMMMM---------------------------SAUCE--------------------------------
3 tb Chicken broth
2 tb Rice wine or sake
1 tb Soy sauce
1 tb Corn flour (cornstarch)
+=OR=+
1 tb Arrowroot
1/2 ts Sugar
1/4 ts Fresh ground pepper
MMMMM-------------------------GARNISHES------------------------------
6 cl Garlic, minced
1 1/2 tb Minced fresh ginger
2 Green or red chilies; seeded
- minced
Marinate armadillo: In a medium-sized bowl, combine marinade
ingredients. Add armadillo and toss lightly to coat. Cover
with plastic wrap and refrigerate for 30 minutes.
Mix minced seasonings: In a small bowl, combine garlic and
ginger; set aside.
Make sauce: In a small bowl, combine sauce ingredients and
blend well; set aside.
Stir-fry mu shu filling: Heat a wok or large skillet over
high heat, add 1/2 tablespoon of the vegetable oil and heat
until very hot. Add the marinated armadillo and stir-fry
until the meat is cooked through, about 2 minutes. Remove
with a slotted spoon and set aside. Cook down any remaining
juices to a glaze and add to the armadillo. Add another 1/2
tablespoon oil to the wok and heat until very hot. Add eggs
and stir-fry, scrambling them until just dry. Remove and set
aside.
Add the remaining 1/2 tablespoon oil and heat until very
hot, add the reserved minced seasoning and stir-fry until
fragrant, 10 to 15 seconds. Add cabbage and mushrooms and
stir-fry until tender, about 2 minutes. Pour in the reserved
sauce mixture and stir constantly until thickened, about 1
minute. Return the armadillo and eggs to the pan and toss
until heated through. Stir in scallions. Transfer to a
platter.
To serve, spread some hoisin sauce over a steamed pancake or
tortilla, spoon some of the stir-fried mixture on top, roll
up and eat.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... I wonder how many mosquitoes will get addicted to meth this summer?
=== MultiMail/Win v0.52
--- SBBSecho 3.29-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)