Text 20849, 84 rader
Skriven 2007-10-01 00:07:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: clock batteries
===========================
 -=> On 10-01-07  00:42,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about clock batteries <=-

 DS> JM> bought a new one to replace it, I cannot
 DS> JM> *find* the old clock battery to do the switch.
 
 DS>   I can recall having a computer with a dead clock battery that was
 DS>   soddered onto the motherboard.  No joy there.

 CS> Most motherboards have a slot where you can plug in a replacement one
 CS> without removing the old one.  Look near the smae area as where the
 CS> power supply hooks in for a little thing that matches an external
 CS> battery. 3-4 'prong' normally.

  That is today -- they got a little more sense as the technology
  matured.  The computer with the soddered battery was a Kaypro,
  probably made in 1990 or so.   I ended up writing a small batch into
  the autoexec.bat to ask me for the time when it booted up.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Werner's Chicken Soup (Traditional Jewish Pennicillin)
 Categories: Chicken, Soup, Jewish
      Yield: 4 Servings
 
      1    Free form recipe
 
  In response to your quest for an "authentic" chicken soup recipe,
  I'll tell you how my mother did it, and how I still do it today.
  Quantities don't seem too important.
  
  Preferably, get a stewing chicken, about 4-5 pounds.  Place the
  chicken in a pot and cover with water.  Add a couple of carrots,
  peeled and cut in half, an onion - with the skin on (it adds to the
  color), a parsnip, cut into chunks, a coupld of celery stalks, cut
  into large pieces, a few sprigs of parsley, and a few sprigs of dill.
  Bring to a boil, and then let simmer.  Add salt and pepper to taste.
  
  After about one hour, remove the vegetables, and contine cooking
  until the chicken is tender.  Remove from heat, let cool, and
  refrigerate over night.  The next day, remove the fat from the top of
  the soup, reheat, and strain to remove as many of the smaller
  particles of vegtables and chicken as possible.
  
  The chicken can be reserved for other uses (salad, etc.), or served
  with the soup. The carrots can also be served with the soup, or eaten
  separately.
  
  Usually when I make it, I use chicken pieces, since a whole chicken
  is usually too much for us.  For the vegetables, the local supermarket
  usually sells a "soup bunch" in their produce dept. which has all the
  neccesaries in a little package.  Some people don't particularly like
  the taste of the dill in the soup, but to me, that's what makes the
  soup taste authentic.  For additional flavor try to add chicken feet,
  if you can find them.  These are sometimes available in out local
  market, and add a great flavor to the soup.  An old Jewish mother
  would never have thought of making soup without them.  In the old
  days, you had to clip the nails off the feet and skin them -
  fortunately this is now done for you by the butcher.
  
  I usually cook the soup until the chicken just falls off the bones.
  
  Traditionally chicken soup is served with egg noodles (the skinny
  kind), or, preferably, Matzoh balls.  It is almost always served on
  the Sabbath and on all Jewish holidays.
  
  Combine an egg, 1/2 tspsalt and 2 Tbs milk, beating slightly.  Add
  enough flour to make a very stiff dough -- almost rubbery.  Roll out
  to thickness of a dime on a floured surface.  Let surface of noodles
  dry for 20 to 30 minutes.  Roll up into a cylinder and cut into 1/4
  to 3/8 wide strips. Shake out and cook in chicken broth.
  
  From: Dave Drum                       Date: 08-02-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:09:52, 01 Oct 2007
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