TZUTC: -0700   
   MSGID: 156065.cooking@1:218/700 2d34c83f   
   REPLY: 33504.fidonet_cooking@1:105/500 2d31de65   
   PID: Synchronet 3.21a-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   TID: SBBSecho 3.29-Win32 master/fbbbd4ad4 Aug 26 2025 MSC 1942   
   BBSID: REALITY   
   CHRS: CP437 2   
   FORMAT: flowed   
   -=> Ben Collver wrote to Dave Drum <=-   
      
    DD> My favourite way to do chicken and melon is to make this recipe and   
    DD> fill the seed cavity if half a muskmelon or honeydew. Itsa meal. And   
    DD> very tasty.   
      
    DD>      Title: Dave's Chicken Salad   
      
    BC> Sounds delicious!   
      
   And filling, which is a bonus.   
      
    BC> MMMMM----- Recipe via Meal-Master (tm) v8.06   
      
    BC>       Title: Thai Melon Salad   
    BC>  Categories: Salads, Thai   
    BC>       Yield: 4 Servings   
      
   I don't ave any Thai fruit/melon salads in stock. I do have a bunch of   
   authentic Thai recipes that I saved from my days on the Chileheads   
   mailing list. This is one of my favoourites:   
      
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Black Pepper Pork   
    Categories: Thai, Pork, Chilies, Vegetables   
         Yield: 4 Servings   
       
       385 g  (10 oz) pork tenderloin;   
              - sliced   
         1 md White onion; thin sliced   
         6 cl Garlic; minced   
         1    Red bell pepper; in thin   
              - strips   
         2    Prik chee nu daeng chilies;   
              - (Red Birdseye) chopped   
         1    Thumb-sized piece Ginger; in   
              - thin strips   
       1/4 c  Oyster sauce   
         1 tb Black peppercorns   
         1 tb Sugar   
         1 tb Oil   
       1/4 c  Spring onions; chopped   
       
     Heat oil in a wok.   
        
     Sautee pork until slightly brown.   
        
     Add the garlic, ginger, Thai chilies, and black pepper   
     corns. Sautee until aromatic.   
        
     Add the onions and bell peppers. Sautee until onions   
     are slightly translucent.   
        
     Add the sugar and oyster sauce and stir for a minute.   
        
     Garnish with chopped spring onions.   
        
     Recipe by: Muoi Khuntilanont (a professional chef)   
        
     From: Colonel Ian Khuntilanont-Philpott   
        
     RECIPE FROM: http://www.chetbacon..com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... "Part of being sane, is being a little bit crazy "-- Janet Long   
   --- MultiMail/Win v0.52   
    * Origin: http://realitycheckbbs.org | tomorrow's retro tech (1:218/700)   
   SEEN-BY: 10/0 1 18/200 102/401 103/1 705 105/81 106/201 124/5016 128/187   
   SEEN-BY: 129/14 305 153/7715 154/110 214/22 218/0 1 109 215 601 610   
   SEEN-BY: 218/700 810 840 860 880 900 226/30 227/114 229/110 206 300   
   SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111   
   SEEN-BY: 292/854 301/1 320/219 322/757 342/200 396/45 460/58 633/280   
   SEEN-BY: 712/848 902/26 5020/400 5075/35   
   PATH: 218/700 229/426