Re: Jamming IEDs

From: Andrew Swallow (am.swallow_at_btopenworld.com)
Date: 03/30/05 

Date: Wed, 30 Mar 2005 01:03:50 GMT

-6 ounces bamboo shoots
Sherry
chicken broth
oil for deep frying (1 gallon)
Salt
pepper
soy & teriyaki
minced ginger, etc.
1 tablespoon cornstarch dissolved in a little cold water
1 egg beaten

Make the stuffing:
   Marinate the flesh in a mixture of soy and teriyaki sauces
      then stir fry in hot oil for till brown - about 1 minute, remove.
   Stir-fry the vegetables.
   Put the meat back into the wok and adjust the seasoning.
   De-glaze with sherry, cooking off the alcohol.
   Add broth (optional) cook a few more minutes.
   Add the cornstarch, cook a few minutes till thick,
      then place the stuffing into a colander and cool;
   2 hours
Wrap the rolls:
   Place 3 tablespoons of stuffing in the wrap, roll tightly -
      corner nearest you first, fold 2 side corners in,
      wrap till remaining corner is left.
   Brush with egg, seal, and allow to sit on the seal for
   a few minutes.
Fry the rolls:
   325° if using egg roll wraps, 350° for spring roll wraps.
   Deep fry in peanut oil till crispy golden brown, drain on paper towels.

Lemon Neonate

Turkey serves just as well, and in fact even looks a bit like a
well-dressed baby. By the time you turn the child?s breast

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