Text 17693, 70 rader
Skriven 2007-07-05 11:23:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Altrenatives to 772
===========================
 -=> Jim Weller said to Sean Dennis <=-
 -=> Quoting Sean Dennis to Ruth Hanschka <=-
 SD> Forget the slide rule.  Just whip out DOS 3.3. <G>
 JW> Or vinyl records.

1. DOS 4.01 is the way to go.
2. Vinyl records are the preferred medium of audiophiles
these days - it is said that the sound reproduction
based on them is truer to the human ear than that of
CDs (of course, with filtering or software, the frequency
response of CDs could be altered to suit), but also it
turns out that vinyl records do not degrade in the same
way or so catastrophically as aluminized media.

The discussion of archiving that we've been having here
(and that is common in thinking communities everywhere)
makes me think of a pyramidal setup for distribution of
data: the complex, tera-gigabyte media distributed a few
places, instructions on how to read the complex media
stored in more places, written on moderately complex
media, and instructions on how to build machines to read
the moderately complex media stored on moderately
simple media, like stone tablets [g].

So

Your local library has, in its vault, instructions on
how to build a vinyl disk player (say), in text, on some
fairly robust medium, like stone tablets

your state or provincial library has, in its vault,
instructions on how to make a machine to read the
tera-gigabyte media

your national library has a copy of the tera-gigabyte
media. Makes sense to me

Poached Eggs With Girolles
cat: mushrooms, French, eggs
Servings: 4

2 Tb unsalted butter
1 lb girolles, trimmed, rinsed, and patted dry
1 1/2 c water or canned chicken broth
1/2 c white wine vinegar
4 farm-fresh eggs
Fleur de Sel

1. In a large saute pan set over moderate heat melt the
butter. Add the girolles and cook them, stirring, for 1
minute. Add the water or broth and simmer, covered, for 3
minutes. Drain the mushrooms, reserving the juice, and return
them to the pan. Keep warm. In a blender combine the mushroom
liquid with 1/2 c of the girolles and blend until pureed.
Strain liquid into a small saucepan, pressing on solids to
remove flavor, and keep warm.

2. Prepare the eggs. In a shallow saute pan bring water and
vinegar to a gentle boil. Add the eggs and poach them to
desired doneness. With a slotted spoon transfer eggs to a
plate lined with paper towel.

To Serve:
3. Pour the mushroom juice onto four serving plates, top with
a nest of mushrooms, and arrange a poached egg in the middle
of the mushrooms. Sprinkle with the Fleur de Sel, if desired.

Bernard Loiseau, Cote d'Or restaurant
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