Practice Listening - New Season

phần này chỉ được chị MAROON ăn thôi nhé, không ai được tranh à,
Được minhtrang86_vn sửa chữa / chuyển vào 16:36 ngày 10/11/2006
Được minhtrang86_vn sửa chữa / chuyển vào 16:38 ngày 10/11/2006

Em định dành đến đúng 12pm hôm nay sẽ là người đầu tiên post lời chúc mừng SN chị Maroon nhưng bé Trang đã lẹ tay mất rùi.
Em cũng có món quà nhỏ tặng chị nè:

Chúc chị Maroon mãi xinh tươi và mỗi ngày đều tràn ngập niềm vui và tình yêu (như tấm hình ở trên)

Bài của mapmapkodethuong
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 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 clean 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 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 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 fruit trees makes good 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 could 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 Owen. I''''m Bob Doughty.
Mapmap nghe kinh quá. Giỏi thế. Well done!!

các bạn cho mình hỏi xíu.
Mình nghe như thế nào, nghe từng câu, rồi ghi ra giấy, hay là nghe luôn 1 lần cả bài, rồi lại nghe cả bài 1 lần nữa, rồi cứ thế tới khi nào xong thì thôi? phương pháp nghe của các bạn là gì vậy? chỉ giúp mình với.
newcomer!
Thanks,

ặ thỏ ra hôm nay là sinh nhỏưt cô giĂo Maroon à
Chúc cô sinh nhỏưt vui vỏằ, và 1 tuỏằ.i mỏằ>i luôn luôn mỏĂnh khoỏằ 'ỏằf còn có sỏằâc chỏằa bài cho 1 lâ hỏằc sinh lóc nhóc chúng em.
Hỏt ỏĂ.
? quên, quà sinh nhỏưt cỏằĐa em 'Ây:

Tớ thì nghe cả bài 1 lần trước để nắm các ý chính. Sau đó nghe lại từng câu rồi typing ra luôn. Nếu gặp từ hoặc cụm từ nào quá khó thì đánh dấu rồi để lại đấy. Sau khi hết bài thì quay lại chỗ chưa nghe ra đấy, đảm bảo là sẽ dễ nghe ra hơn lần trước vì lần này mình đã nắm được toàn bộ mạch bài rồi, dù không chắc chắn lắm nhưng cũng có 1 số chỗ có thể đoán ra được.
Những từ không thể nghe ra thì sau khi được chữa ở trên này nghe lại lần nữa sẽ nhớ rất lâu.

Bài của bạn bad_at_everything
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I am Bob Dowdy 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, use only 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 string 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 face fish 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 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 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 fruit trees makes good fuel for your fire. Such wood will give your smoked fish good color and tasted. Hardwoods such as heckery, oak, and ash also burn well. It is important to keep the fire smoke 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 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. Dry Dried 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 Doughty.
Nghe tốt thế. Mình lại sửa bài cho bạn đấy. Có buồn không?

Cảm ơn mí pé, thực ra thì mai mới là sn của chị, nhưng vì bé Trang sợ có người tranh mất phần nên mới xí chỗ chúc chị trước đó mà. Thanks again.

Lần đầu tiên sửa bài:">, các bạn châm chước nhé!
Bài của Co-be-co-tich:
-----------------------------
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob Dowdy 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 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 all sides (hihi, sai giống hệt mình khi nghe lần đầu), 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 the a (ở đây tree đâu có xác định) 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 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. Fill Build (bên trên có rồi) a small fire in the container by reaching in through the opening at the bottom.
Wood from fruit trees makes (động từ của wood, not trees) good fuel for your fire. Such wood will give your smoked fish good color and taste. Hard wood Hardwoods such as hackberry hickory (hic, từ này khó nghe ra thế), 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 Dowdy Doughty.
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Phù, cuối cùng thì cũng xong. Lần đầu chữa bài vất vả quá :">
Hic, bị sót mất từ "Hardwoods", giờ mới phát hiện ra.
Được Sabomer sửa chữa / chuyển vào 20:21 ngày 10/11/2006
Được Sabomer sửa chữa / chuyển vào 23:19 ngày 10/11/2006

Chúc mừng sinh nhật chị Bọ Cạp nhé! Happy birth day to you, dear!



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