Practice Listening

gửi đến chị orbit thân mến, chị ơi, đừng bắt em đánh máy nhiều nhé, em xem lại bài viết tay, nhìn vào bài post toàn sao lỗi đánh máy à................. hehhe, thôi các chị đừng cáu pé trang làm che

oái, thế bé Trang vừa nghe vừa viết tay á? Xỉu! Sao ko vừa nghe vừa gõ luôn trong Word đi em, viết tay thì lại mất thêm 1 công đoạn mà lại còn bỏ sót nữa. Thảo nào mà có khi chị thấy em thiếu cả 1 câu dài.

Tiếp đến là bài của kemsiro
Do-It-Yourself: Preparing Fish for Drying or Smoking.
I am Steve Ember with the VOA Special English Development Report. (tên riêng)
Most of the time, fisherman fishermen (đâu phải chỉ có 1 người làm vậy) 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 dried (passive mà em) or smoked. First, however, the fish must be cleaned and salted.
Begin with fish better 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 20 centimeters long or weigh more than one hundred fifteen grams, then remove their heads.
Remove the skin scales (có vẻ nhiều ng` nhầm chỗ này) on the outside of the fish. Cut the stomach open. Remove everything inside. Wash the fish in clean water. Then grub rub salt into the fish. Now, you are ready to treat them for future use.
Put the fish in the a mixture of three hundred grams of salt and one litre (nghe đài Mỹ và viết kiểu Anh, ko sao, dù gì thì vẫn đúng) 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. (đây toàn là ~ câu đơn, lại ko có liên từ, nên chúng phải là ~ câu độc lập) 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 doctors advice advise (nhầm từ loại) 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 (sao lại phẩy ở đây) was written by Bob Bowen. I am Steve Ember.
Được Maroon_Opal sửa chữa / chuyển vào 10:55 ngày 05/11/2006

xin chao Maroonva cac ban! Minh là thành viên mới, lần đầu tiên thấy một forum về chủ đề mình cũng đang rất khao khat, hấp dẫn qua! Maroon và các bạn cho mình tham gia với nhe! Có lẽ thời gian đầu mình xin tham khảo những bài trước của các bạn cho quen một chút, rồi sau đó minh sẽ trực tiếp tham gia gởi bài. Hy vọng được mọi người giúp đỡ. Chúc Maroon và các ban nghe tiếng anh giống như nghe tiếng mẹ nhà mình nói nhỉ. Vui qua
!

bài của Cadeho (Maroon thắc mắc là vì sao tên bạn này lại có màu cam, mod hả? hehe... nếu mod thì mình có người để nhờ vả rồi đây)
Do-It-Yourself: Preparing Fish for Drying or Smoking
I am Steve Ember with 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 are caught. If the fish are small, do not remove their heads. If the fish are bigger than 20 centimeters long or weight more than 115 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. (mấy câu này toàn câu đơn thôi nha bạn) Then drop 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 litre of water. This will remove all of the blood from fish?Ts meat.
Keep them there for about 30 minutes. Then remove all the fish and wash them in clean water. Now, put them in the mixture that have has (a mixture mà bạn) 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 the a clean piece of wood. Hold the wood down with a heavy stone. Leave the fish there for about 6 hours. Then, remove them from the salt water and lay them on the 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 1 part salt to there parts fish. For example, if you have there kilograms of fish, you should use 1 kilogram of salt.
Remove the fish after a week or ten days. Wash them in the a mixture of water and a small amount of salt. Let them dry.
With all this talk about salted, 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 Bowen. I?Tm Steve Ember .
bạn này có vẻ thích ''the'' hơn ''a''

Oa, vui quá, chờ mãi cũng được chữa bài rùi. Hìhì, ai chữa em cũng qúy hết, nhưng mà lại được chính chị Maroon chữa bài nữa, vui quá vui quá . Thank chị Maroon nhiều. Hic, em có mấy lỗi về ngữ pháp + từ loại + dấu chấm dấu phẩy, buồn quá chị ơi. Lần sau em sẽ cố gắng hơn.

Em mới tham gia lần đầu, rất mong các anh chị giúp đỡ em. Đây là bài nghe của em:
I?Tm 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 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 150 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 300 grams of salt and 1liter of water. This will remove all of the blood from the fish meat. Keep them there for about 30 minutes and then remove all the fish and wash them in clean water. Now put them in the 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 6 hours then remove them from the salt water then late them from the clean place. Cover them with a clean piece of wide 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 1 part salt to 3 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. 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 Bowen. I?Tm Steve Ember.

chị nói có lí à, nhiều câu em viết ra giấy rồi, đến khi viết lên í, toàn thiếu, nhưng nếu mình sửa lại thì không hay, nhưng nếu em viết thẳng vào word thì em sợ em không theo kịp chị à, em chậm lắm, nhưng thôi , bắt đầu từ lần sau cố gắng viết luôn vào word vậy, -- sao tôi khỏ vậy à

Đúng rồi cảm ơn bạn đã nhắc, Maroon đã sửa lại rồi. Thanx again.
Trong tiếng Anh có 1 số dtừ ko thay đổi dù ở dạng số ít hay số nhiều, gồm: fish, sheep, dear, trout, scissors, pants, trousers, ... Cách duy nhất chỉ là học thuộc thôi.