Practice Listening - New Season

Do-It-Yourself: Preparing Fish for Drying or Smoking
I am Bob Downy with thễ??VOA Special English Development Report
Last week, we described how to safe 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 either drying table or place to hang them. Definite table is used; it should have a top made of wire screens or thin pieces of wooden with the space between its fish. Lay the cleaned wet salted fish on top of the table. Do not let them tough the each other. Be sure the air can reach the fish from outside including the top and bottom. Fill a small smoking fire under the drying table for the first day to keep fly away. After that, you can keep fly away by covering the fish with a thin cloth. Do not let the cloth tough the fish. Fish?Ts taste is better if they dry out of the bright sunlight. Put your drying table under the trees for best result. Turn your fish over every other day. Small fish will dry in about 3 days if the air was supplied. Large fish was take a week or ten days to dry. After the fish have dry, laid them in the basket to hold them, cover them with clean paper or large leave then put them in a cool dry place, not on the ground.
To smoke the fish, you must first remove as much of salted water as possible. The smoking can be done in the large round metal container. Remove the top, cut the small opening on one side at the bottom. Cover the top of the container with 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 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 Dowry.

Chị Maroon iu quái ơi, lần này thì em post bài kịp rồi nhé chị mà không sửa bài cho em là em bắt đền đấy hi hi[ ]
I am Bod Doddy with the VOA Special English ?~Development Report?T.
Last week, we discribed how to save fishes for furture uses by cleaning and salting them. Today we will discuss the next steps in keeping fishes, drying or smoking.
To dry fishes, you only 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 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 smocking 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 the right sunlight. Put the drying table under a tree for best result. Turn your fishes over every other day. Small fishes will dry in about three days if the air is dry. Large fishes would 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 paper or large ?. Then put them in a cool dried place not on the ground.
To smock the fishes you must first remove as much of the salt water as possible. The smocking 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 your fishes.
Buil 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 smoked fishes good colour and taste. Hard wood such as hercury, oakt and ash also turn well. It is important to keep the fire small so it do not burn the fishes. You want a large of smoke but very little flame. One way to get a large of smock is to use green wood not dry wood.
You should smocke the fishes for five days or longer if you plan to keep them for long time. Remove the fish after you finish smocking them. Let them cool then wrap them in the clean paper. Put the fishes into basket and keep them in the cool, dry places of the ground. Dried fishes must be kept completely dry until they are eaten.
This the VOA Special English Development Report was written by Bod Doddy

Híc híc , nhịn cả ăn trưa để nghe bài , mình học dốt quá nên mới phải chịu khổ vậy !
I?Tm Bob Dowdy with the VOA Special English Development Report.
Last week, we described how to say 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 only either a drying table or place to hand out. If the table is used , it should have a top made of white screen was ten pieces of wood with the space between each fish. 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 fly away .After that, you can keep the fly away by covering the fish with a pin 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 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 has dried, place them in a basket to hold them. Cover them with clean paper or large list.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 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 white screen. This is where you put the fish .Build a small fire in the container by witching through the opening at the bottom.
Wood from fruit trees make good fuel for your fire. Such wood will give your smoke fish good colour and taste. Part woods such as ??..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 five days or longer if you plan to keep them for a long time.
We move the fish after you finish smoking them. Let them cool then wrap them in clean paper . Put the fishing 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 Special English Development Report was written by Bob Bowen . I?Tm Bob Dowdy

Chị MAROON ơi, em có điều này muốn nói ạh.
Tình hình là em học cũng thua kém nhiều bác, nên em mạnh dạn xin chị một điều ạh ! Hic hic , chị post bài nghe vào tối thứ 5 thì em ko thể tham gia được, Vì thứ 6 là ngày cuối tuần, em cố gắng chăm ngoan, mà thứ 6 máu chảy về tim, em ko thể có thời gian post bài!
Mới cả nếu nghe về đêm thì em ko nghe được, headphone em ko quen nghe, mà đêm đến em ko bật loa được. Hic hic
Tình trạng là các bác cứ nhảy như ngựa nhanh quá,nhoáng cái là hết chỗ rùi ... hic hic hì hì
Có thể em hơi cá nhân quá, mong chị bỏ qua cho em , em xin chị post bài vào tối thứ 4 được ko ạh !.Ý chị thế nào ạh , nếu ko được thì thui cũng được ạh hic hic , em chỉ giám xin chị chút chút thôi ạh!
Có bác nào bác ấy đồng ý ủng hộ em được ko ạh !

Cảm ơn Orbit nhiều nhiều vì đã sửa bài cho La_zzy. Bài lần này chắc còn nhiều lỗi, nhưng dù sao cũng để chào mừng topic mới
Cảm ơn Maroon và các bạn
Bài của la_zzy
Do ?" it yourself : How to dry or smoke fish
I?Tm Bos 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 step 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 ten pieces of wood with a space between each. 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 side, 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 they black sunlight. Put the drying table under a tree for best resort. Turn your fish over every odd of day. Small fish will dry in about three days if the air is dry. Larger 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 ... and throw the opening at the bottom. Wood from fruit trees makes good feel for your fire. Such wood will give your smoked fish good colour and taste. Hard wood, suggest ..., 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 a little flame. One way yo 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 lan to 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 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 Dody.

Ooooop! I am the last one.
Do ?" It Yourself: How to dry or smoke fish
I am 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 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. 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 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 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 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 for your fire. Such wood will give your smoked fish good color and taste. Hardwood such as hickory, oak and oat 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 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 Doddy.
Được tnminh sửa chữa / chuyển vào 14:39 ngày 10/11/2006

Đến đây là khóa sổ nhé. Các bé có thể post bài sửa lên từ từ được rồi đó. Maroon cũng sẽ ráng xong trong hôm nay.
Được Maroon_Opal sửa chữa / chuyển vào 15:20 ngày 10/11/2006

đầu tiên là 1 cốc cà phê nóng với 1 hình trái tim thật to để tỏ lòng với người đã giúp chúng ta trong 1 thời gian dài.
trái tim thể hiện tấm lòng, sự nóng ấm của cốc cà phê thể hiện được tình cảm chân thành của bọn em dành cho chị (( ai thế nhỉ))

tiếp đến là hoa quả thơm mát, ngon lành, chúc cho chị luôn khoẻ manhk (( vậy chị là ai thé?? ai lại có được vinh hạnh này))

CHÚC MỪNG SINH NHẬT CHỊ MAROON.
CHÚC CHO CHỊ MAROON LUÔN XINH ĐẸP NÈ, ĐÁNG YÊU NÈ, EO ƠI, KHÔNG BIẾT CHÚC GÌ NÈ.
CHÚC CHO CHỊ EM , MỘT NGƯỜI NHIỆT TÌNH NHƯ VẬY MẠNH KHOẺ NÈ................... EO ƠI, KHÔNG BIẾT NÓI GÌ ĐÂY.......................... CHÚC CHÚC BÀ CHỊ LUÔN TOÉT MIỆNG CƯỜI................ THẰNG NÀO LÀM CHỊ CÁU CHỊ BẢO EM
EM KHÔNG KHÉO NÊN KHÔNG BIẾT CHÚC THÉ NÀO, PÉ TRANG MONG MỌI NGƯỜI GIÚP ĐỠ À
ĂN TIỆC ĂN TIỆC THOAI, NGOÀM NHOÀM, NGON QUÁ TA AAAAA PHAIT MỜI CHỊ TRƯỚC CHÚ......... MỜI CHỊ Ạ

Được minhtrang86_vn sửa chữa / chuyển vào 16:30 ngày 10/11/2006