Quoting Bill Swisher to Dave Drum <=-

I used to use the in car bluetooth/phone combo in the car that
supported it. Then I got new ears. Now the phone is pretty much tied
to my hearing aids all the time. As soon as the battery is put into
them they pair with the phone, even before they get into my ear. I
really like it...but I've heard from some, and heard from the
audiologist, the outgoing quality suffers because the hearing aids dutifully transmit all the sounds in and around the car, in addition to
my voice.

Fascinating. I have not come across them before but we're going to
look into that. I am on the verge of needing my first one. I see ads
online ranging from $125 to $3000. Care to share your brand name and
cost?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Golden Mandu Korean Dumplings
Categories: Korean, Dumplings, Tofu, Beef, Dips
Yield: 17 servings

MANDU FILLING
10 oz Firm tofu
8 oz Kimchi, minced
12 oz Extra lean ground beef
2 Green onions, minced
2 Cloves garlic, minced
1 tb Cornstarch
1 tb Toasted sesame seeds
2 ts Sesame oil
1 Egg white, lightly beaten
1 ts Salt
1/2 ts Black pepper
MANDU WRAPPERS
1 pk Round egg roll wrappers
(gyoza)
Vegetable oil
Water
DIPPING SAUCE (CHOJANG):
3 tb Soy sauce
2 tb Rice vinegar
1/2 ts Sesame oil
1 ts Minced garlic
1/2 ts Red pepper flakes

Mandu, Korean dumplings, can be boiled in water then served in
soups. Or serve them like potstickers by frying them on one side
then steaming them until done. Serve fried mandu with a
soy-vinegar dipping sauce. If you prefer, you can make the
stuffing without tofu (tubu in Korean), substituting ground beef
or pork, or even ground turkey instead.

Make the mandu filling: Wrap the tofu in cheesecloth or a clean
kitchen towel. Squeeze out the excess water. Crumble the tofu into
a mixing bowl. Place the kimchi in a fine-mesh sieve or
cheesecloth and press or squeeze to remove excess moisture. Add
the kimchi to the bowl. Add the remaining mandu filling
ingredients to the bowl and mix thoroughly. At this point, the
mandu mixture may be covered and refrigerated until ready to fill
the dumplings. (It will keep as long as one day.)

Stuff and cook the mandu: For best results, line 2 baking sheets
with waxed paper, then dust a layer of cornstarch on the waxed
paper to keep the mandu from sticking. Set out a small dish of
water. Place several dumpling wrappers on a cutting board. Fill
each with about 1 teaspoon of filling. Dip your finger in the
water and run it over the edge of the dumpling skin. Fold the top
over and press to seal, removing as much air as possible. Set the
mandu on the prepared baking sheets while you stuff the remaining
dumpling skins.

Note: Koreans traditionally curve the mandu into a ring shape, so
the ends meet and are sealed with water. This type of shape is
ideal for soups, but for fried mandu, I prefer the flatter,
half-moon shapes as described above. If you have one of the
potsticker gadgets that folds and seals the dumplings in one
motion, you'll find the process goes much quicker. You can also
freeze the stuffed mandu on a cornstarch dusted baking sheet to
keep them from sticking together, then transfer to an air-tight
container and freeze until ready to use.

Heat a skillet with just enough vegetable oil to coat the bottom
surface. (To speed up the cooking process, use two skillets.) When
the oil is very hot, gently place a layer of stuffed mandu in the
skillet, being careful not to overlap them. When the mandu are
golden brown on the bottom, flip them over. Quickly add 2
tablespoons water to the pan, cover and steam the mandu until
cooked through, about 2 minutes. Uncover the pan and place the
mandu on a serving dish (you can keep them warm in a low oven
while you cook the remaining mandu. Serve the mandu with dipping
sauce.

Make the dipping sauce: Combine all ingredients. Serve the dipping
sauce in one communal bowl, or set out one small bowl and plate
per person.

Makes about 51 mandu.

Kate Heyhoe, Kate's Global Kitchen Archive

From: Josefina Anita Brown-King

Serve three at a time, not four! - JW

MMMMM


Cheers

Jim


... To speak truth, you must learn to hear it.

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JIM WELLER wrote to BILL SWISHER <=-

online ranging from $125 to $3000. Care to share your brand name and
cost?

Mine are from Costco, their house-brand, and are about $1500 a pair. I'll email you with some more information soon, right in the middle of rebuilding a computer. I had to essentially take it down to bare metal and repartition the system drive. So somethings, that normally don't get swept up in backups, need to be recreated...crontab (auto email of some cartoons/check CPU temperature/backups/assorted housekeeping), backside ethernet configuration (WiFi for the internet) to do internal file transfers, stuff...

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chicken Fried Steak
Categories: Chicken, Kathy, Instruction
Yield: 4 Servings

4 Round steaks (1/3 lb. EACH)
Flour seasoned w/salt/pepper
A hint of garlic powder
1 Egg, beaten w/2 T water
Milk
Oil for frying

Beat the steaks very well with a meat pounder (they should be almost
falling apart). Dip first in the flour, then in the egg, and again
in the flour. For a really crisp crust, dip again in the egg, and
the flour.

Heat the oil in a large frying pan (the oil should be to a depth of
1/4 inch or so). Fry the steaks in the oil until nicely browned.
Remove and keep warm.

Drain all but 3 Tbsp of oil from the pan, being sure to leave the
crusty bits on the bottom in the pan. Add 3 Tbsp. of flour (leftover
from breading the meat), and stir to make a white roux.

Whisk in 1 1/2 to 2 cups of milk, and stir until the mixture loses
its floury taste. Season to taste with salt and a generous amount of
black pepper (the pepper flavor is important in this dish).

Serve the gravy over the meat and with mashed potatoes.

Kathy Pitts in Bryan, TX 1995. U/l to NCE by Burt Ford 1/99.

MMMMM

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Quoting Bill Swisher to Jim Weller <=-

online ranging from $125 to $3000. Care to share your brand name and
cost?

Mine are from Costco, their house-brand, and are about $1500 a pair.
I'll email you with some more information soon

No need to bother. (Update: too late; you're so fast!)

I just learned that hearing aids are absolutely free for seniors in
the NWT. They are part of the extended Blue Cross coverage package
for seniors that covers the extras which our basic universal
healthcare coverage does not. So I'll get whatever the audiologist
suggests when the time comes and not worry about the price.

That plan also covers most drug prescriptions and dental services,
prescription vision care, and other medical supplies and equipment
such as wheelchairs. To date I've only taken advantage of the dental
part of the plan. I do wear reading glasses but they are just cheap
ones from the drugstore, not prescription lens, so I don't cost the
government very much.

A search for Medic found this:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Tournedos Medicis
Categories: Beef, Steak, Wine, Mushrooms, French
Yield: 2 Servings

2 x 1/2 lb filet mignon steaks
3 tb Butter
2 Thick slices white bread
1/2 c Mushrooms; sliced
1 tb Parsley; chopped
1/4 c Dry port
Salt and pepper

Cook bread slices in 1 1/2 T butter to brown on both sides. Remove
to a warm dish. Add 1 T of butter to pan and cook steaks over high
heat 3 mins on each side. Place each steak on a prepared slice of
bread. Add 1/2 T butter to pan where steaks were cooked and saute
mushrooms. Stir in wine to deglaze pan. Season with salt and
pepper and pour over steaks. Serve at once.

Recipe By: Miriam P. Posvolsky

MMMMM

Cheers

Jim


... Here in the land of the heavily taxed (but medically insured).

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