Practice Listening - New Season

Oài, đông vui quá nhỉ. Đi ngủ thôi
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob Dowdy 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 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 or thin pieces of wood with the 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 outside, 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 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 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 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. Fill 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 hackberry, 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 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 Dowdy.

mọi người nhanh quá ah, cho e bon chen với, hihi
Part 2
I?Tm 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 step in keeping fish dry or smoking. To dry fish, you will need either a dry table or a place to hang them. If a table is used, it should have a top made of wide screen or thin pieces of wood with a space between each piece. Lay the clean wet salted fish on top 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 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 a 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 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 at the bottom. Wood from fruit trees make good fuel for your fire. Such wood would 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 does not burn the fish. You want a lot of smoke but very little flame. One way to get a large of smoke is to use green wood, not dry wood. You should smoke the fish for 5days 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 a clean paper. Put the fish in basket and keep them in a cool dry place of 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 Doddy

Trời ơi, thức đến hơn 1h sáng mới nghe xong, sao mà mình nghe chậm quá vậy
Mới lên đã thấy có chục mạng người lên roài.hic, hi vọng em ko bị cho "ra rìa". Đây là bài của em nè.
I?Tm Bob Daughty with the VOA Special English Development Report.
Last week, we had described how to say 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 either a drying table or place to hang them. If the table is used, it should have at top made of wire screen or theme 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 other. Be sure the air can reach the fish from outsides, 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 theme 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 the tree for the 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 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 that 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 ... you put the fish. Build a small fire in the container by withching in th.... the opening at the bottom.
Wood from fruit tree makes good fuel for your fire. Such wood would give your smoke fish good color and taste. Hard wood 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 large of smoke but very little flame.
One way to get a large of smoke is to use green wood, not tri 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 grab them in clean paper. Put the fish in baskets 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 Owen.

Phục các bác thiệt, em nghe xong và khi viết những dòng này là mêt phờ râu trê rồi, thế mà có người 9h 10'' chị Maroon gửi link thì 10h đã có người gửi bài, pó tem các bác

Cám ơn bạn FY đã sửa bài của GoldFish lần trước. Cũng bon chen gửi bài với mọi người.
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I am Bob Dodey 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 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 or thin 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 sides, including the top and bottom. Fill 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 sunlight. Put your drying table 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 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. 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 for your fire. Such wood will give your smoked fish good color and taste. Hardwood 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 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 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.

Lần này nghe ít lần hơn, nhưng một số từ ko nghe được.

I''m Bob Bowen with the VOA Special English Developtment Report.
Last weel we describe 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 will
need either a drying table or place to hang them. If the table is used it should have a top made of wire screen within pieces of wood with a space between each . Lay the clean wet salted fish on top of the table, to not let them touch each other. Be sure the air can reach the fish from all side including the top and bottom. Built a small smoking fire under drying table for first day to keep the fly away. After that you can keep fly away by covering the fish with a cloth. To not let the top touch the fish. Fish taste better if they dry out of the dried sunlight. For to drying table under the tree for best results. Turn your fish over every hour a day. The small fish will dry in about three days. If the air is dried, 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 cool dry place not on the ground. To smoke the fish you must first remove their much of salt water as possible. The smoking can be done in a large ground neither container. Remove the top, cut the small opening on one site at the bottom. Cover the top of container with a strong wire screen. This is where you put the fish, build a small fire in the container. Find reaching in through opening at the bottom. Wood from food tree make good field for your fire. Such wood will give your smoke feed good color and taste. Pathwood suggest a green old and ass also burn well. It is important to keep 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 on five days or longer if you plan keep them for a long time. Remove the fish after you finish smoking them. Let them cool and wrap them in clean paper. Put the fish in the basket and keep them in the cool dry place off ground. Dry fish must be kept completely dried until they are eaten. This VOA Special English Developtment Report was written by Bob Bowen.

Do-It-Yourself: How to Dry or Smoke Fish Part 2
I''m Bob Doughty with the VOA Special English Development Report.
Last week, we described how to save fish for future use by cleaning or salting them. Today, we will discuss the next steps in keeping fish - drying or smoking.
To dry fish, you 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 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 clean 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 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 fruit trees makes 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 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 could 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 of the ground. Dried fish must be kept completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Owen. I''m Bob Doughty.
Xong xong. Bé Mập chậm chân nên xuống bàn chót ngồi thui

Cám ơn bạn BabyRock đã sửa bài cho mình kỳ rồi.
Kỳ này mình cũng nằm top 3 từ dưới đếm lên. Sao bà con nhanh vậy kìa? Chắc là đêm qua ... Bác không ngủ, bữa nay Bác ngủ bù hả? ... Thế thì làm sao tui chạy theo kịp đây?
Nói gì thì nói ...không quên bài mới
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I am Bob Dowdy 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, use only either a drying table or place to hang them. If the table is used, it should have a top made of wire string 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 face from all sides 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 tasted 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 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 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-tree makes good fuel for your fire. Such wood will give your smoked fish good color and tasted. Hard wood such as heckery, oak, and ash also burn well. It is important to keep the fire smoke 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. Put the fish in basket and keep them in a cool dry place of the ground. Dry fish must be kept completely dry until they are eaten.
This VOA Specical English Development Report was written by Bob Bowen. I?Tm Bob Dowdy.

Còn 6 openings nữa
Được Maroon_Opal sửa chữa / chuyển vào 12:42 ngày 10/11/2006

I''m Bob Dowdy 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 dry table or place to hang them. If the table is used, it should have a top made of wide screen or thin piece 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 size 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 taste better if they dry out of the bright sunlight. Put the 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 have dried, place them in a basket to hold them, cover them with clean paper or large leaves. Then put them in a cool dried 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 with a container with a strong metal wire screen. This is where you put the fish. Fill 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 smoke fish good color and taste. Hard woods 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 wood. You should smoke the fish on 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''m Bob Dowdy
nghe xong gục mặt vào máy tính tỏi luôn, đói quá trời ơi, mà sao nhà mình nhanh chân nhanh tay thế khôngbiết nữa à