Text 17624, 90 rader
Skriven 2007-07-02 20:47:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av SEAN & DAVE
Ärende: Alt 766 ives to Phydeaux
================================
 -=> Sean Dennis said to Dave Sacerdote <=-

To Sean:

 SD> Come 2038, the world's going to have a heck of a time because on
 SD> 1/1/2038, the signed 32-bit integer that *NIX uses to hold the "epoch
 SD> number" is going to roll over and suddenly everything that runs *NIX
 SD> that hasn't been updated is more than likely going to croak, unless a
 SD> lot of things get fixed.

Now this is kind of interesting. Given that 32 bits is a whole
lot of information - 4+ billion discrete chunks, or, if you think
of it that way, 4294969266 years after 1970, or if the system
engineers were anal enough, 136 years after an arbitrary start
point, assigning a different number to every second. How dumb
were the *NIX gurus?

Not that I'd have much to worry about, as I'll be 86 at the time,
or perhaps even 86ed.

To Dave:

 SD> We've been holding on to Fidonet for a long time now...and probably
 SD> will.  In fact, it'll probably still be around for the rest of your
 SD> lifetime and probably mine too (I don't know how old you are, but I
 SD> assume you're at least as old as my dad and he's 58).  I don't think we
 SD> really need to worry about that. 

[smirk]

To Sean:

 SD> I'm not completely disagreeing with you, Dave.  I'm simply saying that
 SD> you're putting two feet in the grave when it's still only time for one!

It's true that it ain't over 'til the fat lady sings, but it is still
worthwhile to think about the alternatives when there's plenty of thinking
room (you yourself fussed about those who are going to put off the 2038
thing until the last minute). Not that here is the place to do that
thinking.

Pasta alla Norma
cat: starter, eggplant
servings: 4 as a first course

4 Tb olive oil
6 garlic cloves
2 lg eggplant
35 gr guanciale, diced (sub pancetta)
- or 1 sm onion, minced
olive oil
400 gr pureed tomatoes
salt, pepper
1 pn red chile flakes, opt
thyme, oregano, and/or basil to taste
500 gr tubular pasta
200 gr ricotta salata
1 lg bunch fresh basil

Crush half the garlic into a large frying pan and brown slowly in 
oil until medium brown. Remove and discard garlic.


Peel and slice the eggplant. Cut half in small dice and the rest 
in 1/2" slices. Place the eggplants in the frying pan in a single
layer and fry over medium-high heat for as long as it takes for
them to be soft and browned on both sides.

Meanwhile, in a separate saucepan, fry the rest of the crushed 
garlic with diced guanciale or pancetta or a minced small onion.

When the garlic is dry and brown, remove it and add the tomatoes. 
Season with salt and pepper or a pinch of red chili flakes and a 
little thyme or oregano or some snipped basil to taste.
 
Cook and drain the pasta, crumble the ricotta, and snip the basil 
using scissors. Heat your serving plates and summon the guests.

Carefully place a portion of pasta on each plate. Garnish with a
few spoonfuls tomato sauce. Sprinkle a generous amount of ricotta 
over the tomato sauce and cover with the diced eggplants. Sprinkle 
1 Tb snipped basil over the top, then add the eggplant slices for 
effect and finish with a particularly nice whole basil leaf.

The dish really takes off when the guests combine the ingredients
with their fork.

Source: fxcuisine.com
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