Text 22023, 79 rader
Skriven 2009-03-17 00:01:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: REPAIRS  90316
======================
 -=> Quoting Dave Drum to Glen Jamieson <=-

 
 GJ> There is no problem with the wall end of the cord, as I have plenty of
 GJ> standard 3 pin plugs.  It is the other end, where often a small, unique
 GJ> moulded-on plug designed for that particular make of rice cooker or
 GJ> frypan is used.

 DD> My local Radio Shack sells heat skrinkable tubing. On such deals I
 DD> splice and solder the cord and use the heat shrinkable tubing to
 DD> reinsulate the bare spots
 DD> in the cord. Isn't pretty ... and you lose some flexibility in the
 DD> cord. But, you don't have to bin the otherwise useless small appliance.

A good suggestion.  Much neater than wrapping with insulating tape.
 

Who can repair shoes now?  Are re-soleable shoes still made?  I still
have the lasts that my father used when re-soling my school shoes.
They could be soled 3 or 4 times before the leather uppers gave up.
When wandering the streets of Manila, peering into tiny shops and
street-side stalls, even in recent times, it delighted my parsimonious
heart to see tin-smiths repairing pots, cobblers plying their trade,
electricians re-winding electric motors by hand, refrigeration
mechanics cutting open sealed units to replace worn pistons, etc before
welding shut, and watch repairers in their tiny stalls who could
completely dismantle, clean and reassemble a self-winding calendar
watch in a few hours for $5. Their trade has been almost destroyed by
the invention of the quartz watch.  Tyre and radiator repair shops
still thrive, although many cars now use plastic radiators.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Filipino Empanaditas (Meat-Filled Turnovers)
 Categories: Filipino, Pastry, Groundmeat
      Yield: 14 Servings
 
           Pastry:
     14 oz Package of double-crust
           Pastry or substitute
     14    Wonton wrappers
           Filling:
      1 tb Vegetable or corn oil
      2 tb Minced garlic
    1/4 c  Minced onion
    1/4 c  Minced tomatoes
      1 c  Ground veal
      1 c  Ground pork
      1 c  Ground or chopped chicken
           Salt and fresh ground
           Pepper
      5    Chopped hard-boiled eggs
      1 c  Chopped sweet pickles
 
  Flatten pastry to a thickness of 1/8 inch.  Cut into 4-inch squares.
  (If you are using wonton wrappers, you don't have to do this. They're
  already cut for you.).  Set aside.
  
  In a medium skillet, heat oil.  Saute garlic, onion, and tomatoes.
  Cook until garlic is brown and onions turn transparent.  Add veal,
  pork and chicken.  Season with salt and pepper.  Cook for 20 to 25
  minutes, until meat is done.  Add eggs and pickles.  Cook for 5
  minutes longer. Allow mixture to cool.
  
  Preheat oven to 400 F.  Fill each piece of dough with a spoonful of
  the mixture. Fold to form a triangle.  Wet edges with water and seal.
  Arrange on a cookie sheet and bake the pastries for 25 to 30 minutes.
  
  Recipe from Reynaldo Alejandro's The Philippine Cookbook
  
  Manong Ken
 
MMMMM
 

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