Practice Listening - New Season

Bài của jerry96:
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I?Tm Bob Doddy 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 -- dry or smoking. To dry fish, you will need either a dry drying table or a place to hang them. If a table is used, it should have a top made of wide wire screen or thin pieces of wood with a space between each piece. Lay the cleaned, wet salted fish on topof 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 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 at the bottom. Cover the top of the container with a strong metal wide 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 would give your smoked fish good color and taste. Hard wood 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 large lot of smoke is to use green wood, not dry dried 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 baskets and keep them in a cool, dry place of 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 Doddy Doughty.
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Lần sau bạn nhớ cách đoạn ra cho dễ nhìn nhé.
Được Sabomer sửa chữa / chuyển vào 23:27 ngày 10/11/2006

Bài của langtudocco:
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I?Tm Bob Daughty Doughty with the VOA Special English Development Report.
Last week, we had described how to say 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 only will need either a drying table or a place to hang them. If the a table is used, it should have at a top made of wire screen or theme thin pieces of wood with the a space between each pieces piece (sau each thì làm sao mà là số nhiều được). 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 outsides 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 theme thin cloth. Do not let the cloth touch the fish.
Fish taste better if they dry out of the right bright sunlight. Put your drying table under the a tree for the 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 the fish, you must first remove that 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 withching reaching in through the opening at the bottom.
Wood from fruit trees makes good fuel for your fire. Such wood would will give your smoked fish good color and taste. Hard wood Hardwoods such as hackery, 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 large lot of smoke but very little flame.
One way to get a large lot of smoke is to use green wood, not tri 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 grab 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 keep kept (passive bạn nhé) completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Owen Bowen. I''''m Bob Doughty.
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P.s: Để ý cách dùng "the" và "a" nhé!
Được Sabomer sửa chữa / chuyển vào 22:26 ngày 10/11/2006
Được Sabomer sửa chữa / chuyển vào 23:30 ngày 10/11/2006

Bài của orbit
Do-It-Yourself: How to Dry or Smoke Fish, Part 2
I?Tm Bob Doughty (chị nhớ cái tên này cũ xì rồi mà) 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 only 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 cleaned, wet, salted fish on top of the table. Do not let them touch each others. Be sure the air can whistle reach the fish from the outside all sides, including the top and bottom.
Fill Build a small smoking smoky fire under the drying table or 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 (ở đây CN là plural nhé) better if they dried dry out of 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 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 ground 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 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 would will give your smoked fish good color and taste. Hard-woods such as hickory, oak, and ahs 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 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 keep kept (passive nha em) completely dry until they are eaten.
This VOA Special English Development Report was written by Bob Bowen. I?Tm Bob Doughty.
-Hết-

Maroon iu quái đây
bài của vananh161ftu, thấy tên quen quen
I am Bod Doughty with the VOA Special English ?~Development Report?T.
Last week, we discribed described how to save fishes (fish là danh từ bất quy tắc, ko thêm s vào nhé) 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 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 the a space between each piece.
Lay the cleaned, 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 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 fishes with a thin cloth. Do not let the cloth touch the fishes.
Fishes taste better if they dry out of the bright sunlight. Put the drying table under a tree for best results. Turn your fishes over every other day. Small fishes will dry in about three days if the air is dry. Large fishes would 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 paper or large leaves. Then put them in a cool, dried dry place, not on the ground.
To smock smoke the fishes, you must first remove as much of the salt-water as possible. The smocking 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 your fishes. Build a small fire in the container by reaching in through the opening at the bottom.
Wood from food fruit trees makes good fuel for your fire. Such wood will give your smoked fishes good colour and taste. Hard-woods such as hercury hickory, oakt oak and ash also turn well.
It is important to keep the fire small so it does not burn the fishes. You want a large lot of smoke, but very little flame. One way to get a lot of smock smoke is to use green wood, not dry dried wood.
You should smocke smoke the fishes for five days or longer if you plan to keep them for a long time. Remove the fish after you finish smocking smoking them. Let them cool. Then wrap them in the clean paper.
Put the fishes into baskets and keep them in the a cool, dry places off the ground. Dried fishes must be kept completely dry until they are eaten.
This the VOA Special English Development Report was written by Bob Bowen. I?Tm Bob Doughty.
Được Maroon_Opal sửa chữa / chuyển vào 22:03 ngày 10/11/2006

Bài của bienphale
I?Tm Bob Doughty with the VOA Special English Development Report.
Last week, we described how to say 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 only will need either a drying table or a place to hand out hang them. If the (đâu có biết cái bàn nào) a table is used , it should have a top made of white wire screen was ten or thin pieces of wood with the a space between each fish 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 pin 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 has have dried, place them in a basket to hold them. Cover them with clean paper or large list 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 ground 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 white wire screen. This is where you put the fish .Build a small fire in the container by witching 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 colour and taste. Part Hardwoods such as hickory, oak and ash also burn well.
It is important to keep the fire small so it did 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. We Remove the fish after you finish smoking them. Let them cool. Then wrap them in clean paper .
Put the fishing 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 Doughty.
sorry ko thể thực hiện theo gợi ý của em được vì quy tắc ngày thứ 5 (của Maroon ) đã có từ lâu rùi, ko thể thay đổi được. mà mới thứ 6 đã lo đi chơi vứi ng` iu rồi sao? Còn thứ 7 và CN mà
Được Maroon_Opal sửa chữa / chuyển vào 22:12 ngày 10/11/2006

Bài của minhtrang86_vn:
I''m 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 a table is used, it should have a top made of wide wire screen or thin pieces of wood with the 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 size 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 taste better if they dry out of the bright sunlight. Put the your drying table under the 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 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 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 with a of the container with a strong metal wire screen. This is where you put the fish. Fill 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 should smoke the fish on 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''m Bob Dowdy Doughty.
Phù, xong 1 bài rùi. Lần đầu tiên sửa bài, có thiếu sót gì thì bạn thông cảm nhe.
Được waianta sửa chữa / chuyển vào 22:28 ngày 10/11/2006

Ôi, mấy cái dấu phẩy, mấy cái chữ s
Salt-water hoặc saltwater là tính từ chứ nhể bác nhể, còn salt water là danh từ nước biển, nước mặn đúng rùi mờ, đây này

Bài của la_zzy
I?Tm Bob 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 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 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 (all phải đi với số nhiều nha), 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 they black the bright sunlight. Put the drying table under a tree for best resort results. Turn your fish over every odd of other 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 reaching in through and throw the opening at the bottom.
Wood from fruit trees makes good feel fuel for your fire. Such wood will give your smoked fish good colour and taste. Hard-woods suggest 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 a little flame. One way yo 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 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 Doughty.
nghe tốt lắm

Còn cái này là dành tặng chị Maroon ạ.

Sen trắng trong trẻo, dịu dàng, thuần khiết
Chúc chị luôn xinh đẹp trẻ trung và gặp nhiều may mắn Em chỉ thích chúc may mắn thui, hihi, còn các thứ khác để dành cho mọi người chúc

Hì hì, đúng là câu này tớ máy móc theo đáp án quá. Nhưng saltwater (hoặc salt-water) cũng là danh từ được mà:
http://dictionary.reference.com/browse/salt-water
Có lẽ cả 3 cách đều đúng.