Practice Listening - New Season

Em nộp bài với, mọi người nhanh gớm.
How to Dry or Smoke Fish, Part 2
I''m Bob Doddie 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 step in keeping fish dry with smoking. To dry fish you only either a drying table or place to hang them. And the table you use, it should have a top made of wire screen or ten 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 are 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 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 lids. 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 make good fuel for your fire. Such wood will give your smoked fish good color and taste. Hard wood such as hickory, oak and ash also burn well.
It is important to keep the fire small so it did 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 cool. Then, wrap them in clean paper. Put the fish in baskets and keep them in a cool dry place off the ground. Dry fish must become completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I''m Bob Doddie.

Còn tận 16 suất, khóc j mà vội thế

Oa,vẫn chậm chân à ?Đến từ sớm trực nhật mà vẫn thía.
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob Dodby with the VOA Special English Development Report.Last week, we described how to save fishes for future use by cleaning and salting them.Today, we will discuss the next step in keeping fish: drying or smoking.To dry fishes, you only need either a drying table or a 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 pieces.Lay the clean, wet, salted fishes on top of the table.Do not let them touch each other.Be sure the air can reach the fishes 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 fishes with a thin cloth.Do not let the cloth touch the fishes.Fishes taste better if they dry out of day''s bright sunlight.Put the drying table under a tree for best result.Turn the fishes over every other days.Small fishes will dry in about three days if the air is dry.Large fishes will take a week or ten days to dry.After the fishes have dried, place them in a basket to hold them.Cover them with clean papers or large leaves.Then, put them in a cool, dry place, not on the ground.
To smoke the fishes, you must at 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, wide screen.This is where you put the fishes.Build a small fire in the container by switching in through the opening of 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 ??? , ??? and ??? also burn well.It''''s important to keep the fire small, so it did not burn the fishes.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 fishes for five days or longer if you plan to keep them for a long time.Remove the fishes after you finished smoking them.Let them cool, then wrap them in clean paper.Put the fishes in basket and keep them in a cool, dry place off the ground.Dried fishes must be kept completely dry until they are eaten.
This VOA Special English ?oDevelopment Report? was written by Bob Bowen. I?Tm Bob Doddy.
Oài,mệt thiệt.Đi lau bảng đây.
PSem lại bài của quynhtm,thấy chị Maroon Opal nói là fish số nhiều không có es ở sau,nhưng mà tra Oxford Advanced Learn''''''''s Dictionary thấy có nói là giữ nguyên hoặc fishes đều có thể coi là số nhiều của từ fish mà ???Zậy là sao vậy kìa ???

Được ThichAnVat sửa chữa / chuyển vào 23:29 ngày 09/11/2006

Hic,đông kinh.Kiểu này thì có đánh nhau to.Mà không sao,chuyện nhỏ.Tớ chỉ đến trước trực nhật,không liên quan đâu nha.

Cho em nộp bài nào. Mọi người nhanh tay quá.
How to Dry or Smoke Fish, Part 2
I?Tm Bob Dody 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 dry or smoking.
To dry fish, you all 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 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 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 would take a week or ten days to dry.
After the fish has 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 fuel for your fire. Such wood will give your smoked fish good color and taste. Hardwoods such as ?, 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 there is 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 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 Dody.
phù, xong bài rùi , đi ngủ thui

Khà khà phen này thể nào chị Maroon cũng sửa bài cho mình.
I am Bob Bowen 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, use only either a dry table or a place to hand out. If the 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. To not let them touch your--, be sure the air can?Tt 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 firm cloth to not let the cloth touch the fish. Fish taste better if they dry out of the sunlight. Put the drying table under a tree for best result. Turn your fish over every other days. 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 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. Smoking can be done in a large round meadow container. Remove the tag. Cut a small --- on one side at the bottom. Cover the top of the container with a strong meadow wire screen. This is where you put the fish. Build a small fire in the container by reaching in --- at the bottom. Wood from fruit trees makes a good feel for your fire. Such wood will give your smoked fish good colour and taste. Hard woods such as --- also burn well. It is important to keep the fire small so it doen?Tt 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, them wrap them in clean paper. Put the fish in baskets and keep them in a dry, cool place, off the ground. Try fish must be caught completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I am Bob Bowen.

I am Bob Deaudy with 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 step in keeping fish dry or smoking.
To dry fish you 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 spaces 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 bright sun light. Put your drying table under a tree for best result. Turn around fish each other day. Small fish will dry in about three days if the air is dry. Large fish 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 papers or large leaves, then put them in a cool dry place, not on the ground.
To smoke the fish you first must 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 push the fish.
Build a small fire in the container by through opening by the bottom. Wood from food trees make good fuel for your fire. Such wood would give your smoke fish good color and taste. Hard wood such as ... or ... 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 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. Push the fish in the basket and keep them in a clean dry place, off the ground. Dry fish must be kept completly dry until they are eaten.
This VOA Special English Development report was written by Bob Boen. I am Bob Deaudy.

Chả rõ tớ là người thứ bao nhiêu nữa, nhưng chắc là vẫn trong "giới hạn cho phép"
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob ??? 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 step in keeping fish: drying or smoking.
To dry fish, you only need a drying table or place to hang them. If the 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 others. Be sure the air can whistle the fish from the outside, including the top and bottom.
Fill a small smoking fire under the drying table or 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 dried out the bright sunlight. Put your drying table under a tree for the best result. Turn your fish over every other day. Small fish will dry a in about 3 days, if the air is dry. Large fish will take a week or 10 days to dry.
After the fish has 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. Smoking can be done in a large ground 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. Fill a small fire in the container by ???-in through the opening at the bottom.
Wood from fruit trees make good fuel for your fire. Such wood would give your smoke fish good color and taste. Hard wood such as ???, oak, and ??? 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 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 keep completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Bob ???
-Hết-

Kinh thật! Mới có hơn 2 tiếng đồng hồ.
Cuối tuần này Maroon đi VTàu chơi rùi, ko biết có kịp chữa bài cho mọi người ko nữa. Kiểu này chắc phải thức khuya dậy sớm rùi

Em cũng xung fong nộp bài nèo
I am Bob Dobdy with the VOA Special English Development Report.
Last week, we described how to save fish for future uses by cleaning and salting them. Today, we will discuss the next step in keeping fish dry or smoky.
To dry fish, you all need either a dry 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 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 smoky fire under 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 dried out of the bright sunlight. Put your drying table under under a 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 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 smal 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 make feel for your fire. Such wood will give your smoked fish good colour and taste. Hard wood such as...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 drap 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 Dobdy.