Practice Listening - New Season

ặ, tỏằ> câng xư 1 chỏằ- bàn 'ỏĐu

Hello, everyone! Đúng hẹn Maroon post bài nghe mới cho mọi người. Have fun!
Do-It-Yourself: How to Dry or Smoke Fish, Part 2

Chị Maroon chậm 10''... Làm anh em nín thở chờ đợi thế này... hình như là có hơn 20 ng` đang rình rập. Nhanh lên chị Maroon ơi!!!

Ôi, cảm ơn chị Maroon nhiều. Ngày hôm nay em đi cả ngày cứ sợ hết chỗ ngồi trong lớp, tối mới về thấy tin mừng rồi. Chưa có ai nộp hết, em tranh thủ nhanh thôi. Mà chị ơi, sao ko thấy danh sách các tên riêng trong bài hả chị?

Được kemsiro sửa chữa / chuyển vào 21:20 ngày 09/11/2006

em xin nộp bài. có vài từ viết ra không chắc chắn lắm hehehehe.
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob Doddy 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 step in keeping fish dried 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 wild screen or thin pieces of wood with the space between each piece. Lay the clean, 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 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 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 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 trees makes good fuel for your fire. Such wood will give your smoked fish good color and taste. Hard wood such as hecry , 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 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 basket 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.

Chị ơi, đến lượt em rùi, may quá, mới có 1 người nộp thui. Có vài từ em cố gắng nghe mà vẫn ko nhận ra là từ gì? (Chắc tại chưa quen biết nên làm sao mà nhận ra)
Do-It-Yourself: Preparing Fish for Drying or Smoking
I?Tm Bob Dody with the VOA special english development report.
Last week, we describe how to save fish for future use by cleaning and salting them. Today we will discuss the next step in keeping fish, drying or smoking. To dry fish, you only either a drying table or a place to hang them. If the table is used, it should have a top made of wire screen or thin piece of wood with the space between each fish. Lay the clean wet salted on top of the table. Do not let them touch each other. Besure the air can reach the fish from all sides, including to top and bottom. Build a small smoking 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. Do not let the coff touch the fish. Fish taste better if they dry out of the bright sunlight. Put your drying table under the tree for best result. 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, place them in the 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 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 tree make good fuel for your fire. Such wood will give your smoke fish good color and taste. Hard wood such as hercury, oak and ash also burn well. It?Ts 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 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 them in clean paper. Put the fish in basket and keep them in a cool dry place off the ground. Dry fish must be keep completely dry until they are eaten.
This is VOA Special English Development Report was written by Bob Bowen. I?Tm Bob Dody.

Hihi lần này mình nghe nhanh gớm:
----------------------------------------------------------
I''m Bob Doddy 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 clean, 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 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 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 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 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 trees makes good feel for your fire. Such wood will give your smoked fish good color and taste. Hard woods such as hackery, 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.

Do-It-Yourself: How to Dry or Smoke Fish, Part 2
Iõ?Tm Bob Doughty with the VOA Special English Development Report.
Last week, we discussed how to safe fish for future use by cleaning and salting them. Today, we will discuss the next step in keeping fish: dry or smoke it. 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 wide screen or ten pieces of wood with a space between each piece. Lay the clean, wet, salting fish on top of the table. Do not let them touch each other. Be sure the air can reach the fish from all side, including the top and bottom. 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 fill cloth. Do not let the cloth touch the fish. Fish take better if they dry out of the bright sunlight.
Put your drying table under the tree for best result. Turn your fish over every other day. Small fish would 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 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 from one side of the bottom. Cover the top of the container with a strong metal wide screen. This is where you put the fish. Build a small fire in the container by reaching in full the opening of the bottom. Wood from fruit trees make good feel for your fire. Such wood will keep your smoked fish good cover and taste. High wood such as õ?Ư oak and õ?Ư also burn well. It is important to keep the fire small, so it does not burn the fish. You want a large of smoke but very little flame. One way to get a large of smoke is to used green wood, not dry 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 basket 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. Iõ?Tm Bob Doughty.
Hi vỏằng là bài này không sai nhiỏằu nhặ bài trặỏằ>c

Nộp bài
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob Doughty with the VOA Special English Development Report.
Last week, we discussed how to save fish for future use by cleaning and salting them. Today, we want to discuss the next step in keeping fish, dry or smoking.
To dry fish, you will need either a drying table and place to hang them. If a table is use, it should have a top made of white screen or ten pieces of wood with the space between each pieces. Lay the clean, 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 side, including the top and bottom.
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 take better if they dried out of the bright sunlight. Put your drying table under a tree for best result. Turn your fish over every other day. Small fish would dry in about three days, if the air is dry. Large fish would 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 leaf. 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 of the bottom. Cover the top of the container with a strong metal wide screen. This is where you put the fish.
Build a small fire in the container by reaching in through the opening of the bottom. Wood from fruit tree make good feel for your fire. Such wood would give your smoked fish good color and taste. High wood such as ... oak and ... also burn well. It is important to keep the fire small, so it do 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 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 basket 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 Doughty

ối ối cái gì thế này , sao mà kinh điển thế.Em vừa về đến nhà, các bác này phi như ngựa ấy hic hic , kiểu này em chịu thua rùi !