Practice Listening

ặ sao ko post dc nhỏằ? ?
http://www.hocngoaingu.edu.vn/news.asp?id=100&group=10

Nói cái gì dzậy ông kia?

Cám ơn chị Maroon nhiều lắm lắm. . Đúng là có cô giáo chữa bài cho nên mới cố gắng chứ tự mình thì sức ỳ nó nặng quá cứ lôi mình đi xuống . Mai lại được nghe bài mới rồi, thích quá.

Giống mình ghê cơ, ngay từ hồi đầu vào cũng chuyển hết từ đáng chán sang đáng yêu. Nhưng, lại nhưng... bây giờ lại có vẻ như lại "khủng hoảng" lại rồi hay sao ý. "Suốt ngày lên lớp rồi lại ra hàng nét" để vào ttvn xem kết quả ba`i nghe mặc dù 4nghìn đồng/giờ lận, (mình chơi liền từ 8h đến 12 rưỡi).
Thú thực mình áy náy le''m khi nhận được kết quả của mình nhưng chưa có đủ năng lực để fản biện lại chỗ sai như bạn. Cám ơn vì đã học hỏi được nhiều từ mọi người, đặc biệt là các "cô" giáo
@Maroon: Đang buồn, nên không thốt nên lời, đành fải viết dạng acronym.
@Babe: ấy online ở đâu để tớ đến ké với chứ ở trường tớ các Cô điểm danh ghê quá

BÀI NGHE TUẦN NÀY
Do-It-Yourself: Preparing Fish for Drying or Smoking​

download 2 (nếu ko dùng đc link trên)
tên riêng:
Steve Ember
Bob Bowen

Bé Mập đê chị Maroon, em ngồi bàn nhất nhé
Do-It-Yourself: Preparing Fish for Drying or Smoking
I''m Steve Ember with the VOA Special English Development.
Most of the time, fishermen catch more fish for their immediate use. The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time.
Fish can be dried or smoked. First, however, the fish must be cleaned and salted. Begin with fish that are just out of the water. They must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than twenty centimeters long or weigh more than one hundred fifteen grams, then remove their heads.
Remove the scales on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then rub salt into the fish. Now you are ready to treat them for future use.
Put the fish in a mixture of three hundred grams of salt and one liter of water. This will remove all of the blood from the fish meat. Keep them there for about thirty minutes. Then remove all the fish and wash them in clean water.
Now put them in a mixture that has more salt in the water. The mixture must be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container.
Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about six hours. Then remove them from the salt water and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dry salting. Wooden boxes or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt. Put more fish on top. Cover them with salt, too. Continue putting fish and salt in the container until it is full.
Do not use too much salt when using the dry salt method. You should use one part''s salt to three parts'' fish. For example, if you have three kilograms of fish, you should use one kilogram of salt.
Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
With all this talk about salt, remember that doctors advise people to limit the sodium in their diet. It can raise blood pressure and some people have a greater reaction than others.
Next week, we will discuss drying and smoking fish.
This VOA Special English Development Report was written by Bob Owen. I''m Steve Ember.

[Bé Mập đê chị Maroon, em ngồi bàn nhất nhé
Too fast! Wow, it seems like everyone want to be uner Maroon''s suppervision.

Giờ thì mình hiểu rằng tại sao cần fải bình tĩnh trưóc khi nghe và transcripting. Tránh nhanh nhẩu ... "đoảng". Đặc biệt là các bài "dexuong" (dễ nhưng mà xương) như thế này.
Ngồi bàn nhất mà "gương mẫu" thế này là chị Ma-dun "yêu" lém đấy
P.s Hết A.K.A.Y rồi
Được thandieuvn sửa chữa / chuyển vào 09:39 ngày 02/11/2006

Do-It-Yourself: Preparing Fish for Drying or Smoking
I''m Steve Ember with the VOA Special English - Development Report.
Most of the time, fishermen catch more fish than they need for their immediate use. The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time. Fish can be dried or smoked. First, however, the fish must be cleaned and salted. Begin with fish that are just out of the water, they must be treated immediately after they''re caught.
If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weigh more than 115 grams, then remove their heads.
Remove the skins on the outside of the fish. Cut the stomach open, remove everything inside. Wash the fish in clean water. Then rub salt into the fish. Now you are ready to treat them for future use.
Put the fish in a mixture of 300 grams of salt and 1 liter of water. This will remove all of the blood from the fish meat. Keep them there for about 30 minutes. Then remove all the fish and wash them in clean water. Now put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Couple the container with a clean piece of wood. Hold the wood down with a heavy stone. Lead the fish there for about 6 hours. Then remove them from the salt water and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dry salting. Wooden boxes or baskets are used for dry saling. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt. Put more fish on top. Cover them with salt too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using the dry salt method. You should use one part salt to three parts fish. For example, if you have 3 kilograms of fish, you should use 1 kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry.
??? talk about salt. Remember that doctors advise people to limit the sodium in their diet. It can raise blood pressure and some people have greater reaction than others.
Next week, we will discuss drying and smoking fish.
This VOA Special English - Development Report was written by Bob Bowen. I''m Steve Ember.

Hì, hôm nay em gắng nộp sớm đây chị Maroon ơi:
Do-It-Yourself: Preparing Fish for Drying or Smoking.
I am Steve Ember with the VOA Special English development report. Most of the time, fisherman catch more fish than they need for their immediate use. The extra fish do not have to be thrown away. The fish can be prepared so they can be eaten at a later time. Fish can be dry or smoked. First, however, the fish must be clean and salted.
Begin with fish better just out of the water, they must be treated immediately after they are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long, or weigh more than one hundred fifteen grams, then remove their heads. Remove the skin on the outside of the fish. Cut the stomach open, remove everything inside. Wash the fish in clean water, then grub salt into the fish. Now you are ready to treat them for future use. Put the fish in the mixture of three hundred grams of salt, and one litre of water. This will remove all of the blood from the fish meat. Keep them their for about 30 minutes. Then remove all the fish and wash them in clean water. Now put them in a mixture that has more salt in the water. The mixture should be strong enough so that the fish float to the top. If the fish sink to the bottom, add more salt to the water in the container. Cover the container with a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about six hours. Then remove them from the salt water, and lay them on a clean place. Cover them with a clean piece of white cloth. Let them dry.
Another method of salting fish is called dry salting. Wooden boxes or baskets are used for dry salting. After cleaning the fish, put a few of them on the bottom of the box or basket. Cover them with salt, put more fish on top, cover them with salt, too. Continue putting fish and salt in the container until it is full. Do not use too much salt when using the dry salt method. You should use one part salt to three parts fish. For example, if you have three kilograms of fish, you should use 1 kilogram of salt. Remove the fish after a week or ten days. Wash them in a mixture of water and a small amount of salt. Let them dry. With all of this talk about salt, remember that doctor advice people to limit the sodium in their diet, it can raise blood pressure. And some people have greater reaction than others. Next week we will discuss drying and smoking fish.
This VOA Special English development report, was written by Bob Bowen. I am Steve Ember.