Practice Listening - New Season

Chị Maroon, chúc chị luôn tươi trẻ và mạnh khoẻ, tiếp tục đôn đốc topic dài dài

Bài của quynhtm:
Do-It-Yourself: Preparing Fish for Drying or Smoking
I''m Bob Downy Doughty with the VOA Special English Development Report.
Last week, we described how to safe save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish -- drying or smoking.
To dry fish, you only will need either drying table or place to hang them. Definite If a table is used, it should have a top made of wire screens or thin pieces of wooden with the a space between its fish each piece.
Lay the cleaned, wet salted fish on top of the table. Do not let them tough touch the each other. Be sure the air can reach the fish from outside all sides, including the top and bottom.
Fill Build a small smoking smoky fire under the drying table for the first day to keep fly the flies away. After that, you can keep fly the flies away by covering the fish with a thin cloth. Do not let the cloth tough touch the fish.
Fish?Ts taste is better if they dry out of the bright sunlight. Put your drying table under the a trees for best results. Turn your fish over every other day. Small fish will dry in about 3 days if the air was supplied is dry. Large fish was will take a week or ten days to dry.
After the fish have dry dried, laid place them in the a basket to hold them. Cover them with clean paper or large leaves. Then put them in a cool, dry place, not on the ground.

To smoke the fish, you must first remove as much of salted the saltwater as possible. The smoking can be done in the a large round metal container. Remove the top. Cut the a small opening on one side at the bottom.
Cover the top of the container with a strong metal wire screen. This is where you put the fish. Build a small fire in the container by reaching in through the opening at the bottom.
Wood from fruit trees makes good fuel for your fire. Such wood will give your smoked fish good color and taste. Hardwoods such as hackberry hickory, oak and ash also burn well.
It is important to keep the fire small so it does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not dried wood.
You should smoke the fish for five days or longer if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them cool. Then, wrap them in clean paper.
Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.

This VOA Special English Development Report was written by Bob Bowen. I?Tm Bob Dowry Doughty.

Bài chữa, bài chữa... Sao Maroon bảo là để ngày mai, thế mà em thấy mọi người chữa ầm ầm rùi. Ngồi chữa luôn vậy. À, chúc mừng SN chị Maroo nhá!
------------------------------
Đầu tiên là bài của bạn trieuvyphuong
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob Doddy Doughty with the VOA Special English ?oDevelopment Report?.
Last week, we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish dried drying or smoking. To dry fish, you will need either a drying table or a place to hang them. If a table is used, it should have a top made of wild wire screen or thin pieces of wood with the a space between each piece. Lay the cleaned, wet, salted fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom. Build a small smoking smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
Fish tastes better if they dry out of the bright sunlight. Put your drying table under a tree for best results. Turn your fish over every other day. Small fish will dry in about three days if the air is dry. Large fish will take a week or ten days to dry. After the fish have dried, place them in a basket to hold them. Cover them with clean paper or large leaves. Then, put them in a cool, dry place, not on the ground.
To smoke the fish, you must first remove as much of the salt water saltwater ( nó là 1 từ bạn ạ) as possible. The smoking can be done in a large, round, metal container. Remove the top. Cut a small opening on one side at the bottom. Cover the top of the container with a strong, metal wild wire screen. This is where you put the fish. Build a small fire in the container by reaching in through the opening at the bottom. Wood from foot fruit trees makes good fuel for your fire. Such wood will give your smoked fish good color and taste. Hard wood Hardwoods such as hecry hickory, oak and ash also burn well. It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not try dried wood. You should smoke the fish for five days or longer if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them cool. Then wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
This VOA Special English ?oDevelopment Report? was written by Bob Owen. I?Tm Bob Doddy Doughty.

Tiếp theo là bài của kemsiro
Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Bob Dody Doughty with the VOA Special English Development Report.
Last week, we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish, drying or smoking. To dry fish, you only will need either a drying table or a place to hang them. If the a table is used, it should have a top made of wire screen or thin pieces of wood with the a space between each fish piece. Lay the cleaned, wet, salted fish on top of the table. Do not let them touch each other. Besure Be sure the air can reach the fish from all sides, including to the top and bottom. Build a small smoking smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin coff cloth. Do not let the coff cloth touch the fish. Fish taste better if they dry out of the bright sunlight. Put your drying table under the a tree for best results. Turn your fish over every other day. Small fish will dry in about 3 days if the air is dry. Large fish will take a week or ten days to dry. After the fish has dry have dried, place them in the a basket to hold them. Cover them with clean paper or large leaves. Then put them in a cool, dry place, not on the ground.
To smoke the fish, you must first remove as much of the salt water saltwater as possible. The smoking can be done in a large round metal container. Remove the top. Cut a small opening on one side at the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish. Build a small fire in the container by reaching in through the opening at the bottom. Wood from food fruit trees makes good fuel for your fire. Such wood will give your smoked fish good color and taste. Hard wood Hardwoods such as hercury hickory, oak and ash also burn well. It?Ts is important to keep the fire small so it does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not dry dried wood. You should smoke the fish for 5 days or longer if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them pool. Then rub wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dry Dried fish must be keep kept completely dry until they are eaten.
This is VOA Special English Development Report was written by Bob Bowen. I?Tm Bob Dody Doughty.

Và bài của Sabomer (không bít bạn này có sửa bài mình ko )
I''''m Bob Doddy Doughty with the VOA Special English - Development Report.
Last week, we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish: drying or smoking.
To dry fish, you will need either a drying table or a place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with a space between each piece. Lay the cleaned, wet salted fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom. Build a small smoking smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
Fish taste better if they dry out of the bright sunlight. Put your drying table under a tree for best results. Turn your fish over every other day. Small fish will dry in about 3 days if the air is dry. Lots Large fish will take a week or ten days to dry.
After the fish have dried, place them in a basket to hold them. Cover them with clean paper or large leaves. Then put them in a cool, dry place, not on the ground.
To smoke the fish, you must first remove as much of the salt water saltwater as possible. The smoking can be done in a large round metal container. Remove the top. Cut a small opening on one side at the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish. Build a small fire in the container by reaching in through the opening at the bottom. Wood from food fruit trees makes good feel fuel for your fire. Such wood will give your smoked fish good color and taste. Hard woods Hardwoods such as hackery hickory, oak and ash also burn well.
It is important to keep the fire small so it does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not dried wood. You should smoke the fish for 5 days or longer if you plan to keep them for a long time.
Remove the fish after you finish smoking them. Let them cool. Then wrap them in clean paper. Put the fish in baskets and and keep them in a cool, dry place, off the ground.
Dried fish must be kept completely dry until they are eaten.
This VOA Special English - Development Report was written by Bob Bowen. I''''m Bob Doddy Doughty.

bài của tnminh
I am Bob Doughty with the VOA Special English Development Report.
Last week, we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish -- drying or smoking.
To dry fish, you will need either a drying table or place to hang them. If a table is used, it should have a top made of wire screen or thin pieces of wood with a space between each fish piece.
Lay the cleaned, wet salted fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom.
Build a small smoking smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
Fish taste better if they dry out of the bright sunlight. Put your drying table under a tree for best results. Turn your fish over every other day. Small fish will dry in about three days if the air is dry. Large fish will take a week or ten days to dry.
After the fish have dried, place them in a basket to hold them. Cover them with cleaned paper or large leaves. Then put them in a cool, dry place, not on the ground.
To smoke the fish, you must first remove as much of the salt-water as possible. The smoking can be done in a large round metal container. Remove the top. Cut a small opening on one side at the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish. Build a small fire in the container by reaching in through the opening at the bottom.
Wood from fruit trees makes good fume fuel for your fire. Such wood will give your smoked fish good color and taste. Hardwoods such as hickory, oak and oat ash also burn well.
It is important to keep the fire small, so it does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not dry dried wood.
You should smoke the fish for 5 days or longer if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them cool. Then wrap them in clean paper.
Put the fish in baskets and keep them in a cool, dry place off the ground. Dried fish must be kept completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I am Bob Doughty.
good job!

Cảm ơn quà của tất cả mọi người, Maroon rất vui

Bài của goldfish911:
--------------------------------------
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I am Bob Dodey Doughty with the VOA Special English Development Report.
Last week, we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish -- drying or smoking.
To dry fish, you will need either a drying table or a place to hang them. If the a table is used, it should have a top made of wire screen or thin pieces of wood with a space between each piece. Lay the cleaned, wet salting salted fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom. Fill Build a small smoky fire under the drying table for the first day to keep the flies away. After that, you can keep the flies away by covering the fish with a thin cloth. Do not let the cloth touch the fish.
Fish taste better if they dry out of the right bright sunlight. Put your drying table under a tree for best results. Turn your fish over every other day. Small fish will dry in about 3 days if the air is dry. Large fish will take a week or 10 days to dry.
After the fish have dried, place them in a basket to hold them. Cover them with clean paper or large leafs leaves. Then put them in a cool, dry place, not on the ground.
To smoke the fish, you must first remove as much of the salt-water as possible. Smoking can be done in a large round metal container. Remove the top. Cut a small opening on one side at the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish. Build a small fire in the container by reaching in through the opening at the bottom. Wood from fruit trees makes good fume fuel for your fire. Such wood will give your smoked fish good color and taste. Hardwoods such as hickory, oak and ash also burn well.
It is important to keep the fire small so it does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not dry dried wood. You should smoke the fish 5 days or longer if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them cool. Then wrap them in clean paper. Put the fish in baskets and keep them in a cool, dry place off the ground. Dry Dried fish must be kept completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I am Bob Dodey Doughty.
--------------------------------------------------
Bạn nghe tốt quá.

Và cuối cùng là:
Bài của phuydung:
----------------------------------------
I''''m Bob Bowen Doughty with the VOA Special English Developtment Report.
Last weel week, (lỗi typing?)we described how to save fish for future use by cleaning and salting them. Today, we will discuss the next steps in keeping fish -- drying or smoking.
To dry fish you will need either a drying table or a place to hang them. If the table is used, it should have a top made of wire screen within or thin pieces of wood with a space between each piece. Lay the cleaned, wet salted fish on top of the table, to. Do not let them touch each other. Be sure the air can reach the fish from all sides, including the top and bottom. Built Build (làm sao mà quá khứ được) a small smoking smoky fire under drying table for the first day to keep the fly flies away. After that, you can keep fly the flies away by covering the fish with a thin cloth. To Do not let the top cloth touch the fish. Fish taste better if they dry out of the dried bright sunlight. For to Put your drying table under the a tree for best results. Turn your fish over every hour a other day. The Small fish will dry in about three days. if the air is dried dry,. Large fish would will take a week or ten days to dry. After the fish has have dried, place them in a basket to hold them. Cover them with clean paper or large leaves. Then put them in cool, dry place, not on the ground. To smoke the fish, you must first remove their as much of the salt water as possible. The smoking can be done in a large ground neither metal container. Remove the top, cut the a small opening on one site side at the bottom. Cover the top of the container with a strong metal wire screen. This is where you put the fish,. Build a small fire in the container. Find by reaching in through the opening at the bottom. Wood from food fruit tree makes good field fuel for your fire. Such wood will give your smoked feed fish good color and taste. Pathwood Hardwoods suggest a green old such as hickory, oak and ass ash also burn well. It is important to keep the fire small so it does not burn the fish. You want a lot of smoke, but very little flame. One way to get a lot of smoke is to use green wood, not dry dried wood,. You should smoke the fish on for five days or longer if you plan to keep them for a long time. Remove the fish after you finish smoking them. Let them cool and. Then wrap them in clean paper. Put the fish in the baskets and keep them in the a cool, dry place off ground. Dry Dried fish must be kept completely dried dry until they are eaten. This VOA Special English Developtment Report was written by Bob Bowen. I''m Bob Doughty.

Thật là sơ xuất. Hôm nay sinh nhật chị MAROON ạh, mọi người chúc chị nhiều rùi, toàn hoa và bánh đẹp thui ( trông thèm quá ) hí hí
Em chả biết chúc gì, chỉ chúc chị luôn luôn có sức khoẻ để làm được những việc mà mình muốn.Em thấy giờ chị vẫn online, vậy chúc chị đêm nay ngủ thật ngon.
Cám ơn chị vì đã giúp chúng em ạh !