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So I'm looking for "m" names....currents are: Max, Misha, Murphy, Missy, Maggie....past names include Matilda, Marly, Major, Mercy, Mable.
There's a reason why patriotism is considered a conservative value. Watch a Tea Party rally and you'll see people proudly raising the American flag and showing pride in U.S. heroes such as Thomas Jefferson. Watch an OWS rally and you'll see people burning the American flag while showing pride in communist heroes such as Che Guevera. --Bob, from some news site
Mulva.
Quote from: Rebel on May 30, 2008, 08:10:41 PMMulva. Delores
I'm thinking about Mushu...sounds different enough from all the other names, yet still with an "M". Not sure yet though.
Mu Shu Pork - for years it was the most popular Chinese restaurant dish in the west. Thin strips of pork are either deep-fried or stir-fried, and then combined with a colorful array of exotic Chinese vegetables. A flavorful sauce and bits of scrambled egg make the dish complete.Mu Shu OriginsIt's unclear exactly how this popular dish from northern China came to be named. Most sources state that "mu shu" refers to flower blossoms, possibly cassia or from the olive tree. However, in The Chinese Kitchen, Eileen Yin-Fei Lo points out that the Cantonese call this dish "muk see yuk" or "wood shaved pork." Whatever the case, there's no doubt that the "woodsy" appearance of mu shu pork, with its combination of lily buds, cloud ears, and scrambled egg (meant to represent the yellow flower blossoms) is very appealing.Traditionally, Mu Shu Pork is served in Peking pancakes brushed with hoisin sauce.
Quote from: Flame on May 31, 2008, 08:03:41 PMI'm thinking about Mushu...sounds different enough from all the other names, yet still with an "M". Not sure yet though. http://chinesefood.about.com/od/pork/a/mushupork.htmQuoteMu Shu Pork - for years it was the most popular Chinese restaurant dish in the west. Thin strips of pork are either deep-fried or stir-fried, and then combined with a colorful array of exotic Chinese vegetables. A flavorful sauce and bits of scrambled egg make the dish complete.Mu Shu OriginsIt's unclear exactly how this popular dish from northern China came to be named. Most sources state that "mu shu" refers to flower blossoms, possibly cassia or from the olive tree. However, in The Chinese Kitchen, Eileen Yin-Fei Lo points out that the Cantonese call this dish "muk see yuk" or "wood shaved pork." Whatever the case, there's no doubt that the "woodsy" appearance of mu shu pork, with its combination of lily buds, cloud ears, and scrambled egg (meant to represent the yellow flower blossoms) is very appealing.Traditionally, Mu Shu Pork is served in Peking pancakes brushed with hoisin sauce.I LOVE Mushu pork, but it is the only type of Chinese food that doesn't reheat well. The wraps get brittle and the stuff gets soggy (the best mushu is crunchy).
