Text 1080, 87 rader
Skriven 2006-05-02 19:04:08 av BURTON FORD (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Nerds 591
=================
Hi Michael             5/2/06 6:43 PM

ML> I got a 59, but only because I still remember a bunch
ML> of chemistry. 

I got a 53, but only because I couldn't remember any of the stuff anymore.

ml-> I pulled out the pocket Pickett just now 
----------- Warning! Editing being done here -------
ml-> Used to have
ml-> a big Post, the Cray of slide rules; then the Texas Chemical
ml-> Council Award came with a slightly less fancy K&E, but the
ml-> case had my name embossed on it in gold, so I think I gave
ml-> the Post away. I must say though that fondling the things
ml-> gives me no sense of nostalgia whatsoever.

Never had a Post, but I did have the Cray of pocket calculators, at one
time.   I had one of the early Texas Instruments [in the '70s maybe?].....
a DataChron.  Paid the ungodly sum of $109 for it, a _lot_ of money in
those days.  The other Engineers [sorry to use that term loosely Glen]
wanted to know how I could justify buying it.  I just laughed and enjoyed
my new toy.  I was tickled to see the last of my K&Es, Picketts, etc.   

I had to send it in for repairs about ten years ago and they fixed it and
told me they had used the last repair part they had for it.... no more
repairs.  I use it still, almost daily.

Sigh!  All the good technology gets obsolete and can't be repaired!

JW> Working in base 12 should count!
ml-> Yeah; but does counting in base 12 work?

Now that's funny.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crayfish Etouffee
 Categories: Fish, Cajun
      Yield: 12 Servings
 
    3/4 lb Butter
      2 c  Chopped green pepper
      4 ts Salt
      1 ts Cayenne pepper
    1/4 c  Tomato paste
  1 1/2 c  Water
      4 lb Crayfish tail meat
      1 ts Kitchen bouquet
      6 c  Chopped onion
      5 ea Cloves of garlic
      1 ts Black pepper
      1 ts Sugar
      3 tb Cornstarch
  1 1/2 c  White wine
      1 ea Scallion, chopped
 
    In large heavy pot, melt butter and saute onions, celery, green
  pepper and garlic until soft. Stir in salt, black and cayenne pepper,
  sugar and tomato paste.   Simmer, stirring occasionally, for 20
  minutes. Dissolve cornstarch in water; add wine to mixture. Cook for
  20 minutes or until sauce thickens. Add crayfish, green onion and
  Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice.
  Don't overcook. Boiling crayfish: Discard any dead crayfish in the
  sack. Wash crayfish in clean, cool water just before cooking. They do
  not need to be purged with salt during washing.   Place the live
  crayfish in boiling water and boil for 10 minutes. (Season the water
  with one pound of salt per five gallons of water. Add other seasoning
  to taste, including cayenne, garlic, onions, lemons, lemon juice and
  crab boil.) Don't begin timing cooking until watter returns to a boil
  after adding crayfish. It's usual to add potatoes and corn on the cob
  to the boil. Crayfish are easiest to peel when still warm.
  
  Author unknown.  U/L to NCE by Burt Ford  05/06.
 
MMMMM
 

Burt



---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
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