Text 23019, 105 rader
Skriven 2009-04-07 18:59:15 av Sean Dennis (1:18/200)
  Kommentar till text 22997 av Dave Drum (1:124/311)
Ärende: How It's Made?
======================
Hello, Dave.

Tuesday April 07 2009 at 06:38, you wrote to me:

 DD> ARRRRGGGGHHHH!!! As a ham you should know better than to make a
 DD> statement like that. Antennae do not care if a signal is digital or
 DD> analog. They *MAY* care about the frequency of the carrier and some
 DD> other "fine tuning" considerations. But, analog or digital? Give me a
 DD> break! That's marketroid speak aimed at the unsuspecting public.

Uhm, yes, I know the difference.  If you re-read what I wrote (about upgrading
your antenna) to the right wavelength...because that's where all of the OTA
channels are going now (UHF) since the old VHF band is now allotted to another
service (I forget which now).  That means going from an old VHF to a newer UHF
antenna.

You'd be amazed at what kind of TV I can pull in just using my G5RV (102' wire
antenna) off of my HF rig, heh.  We very nearly didn't get Dish, but the one
channel Maura wanted, PBS, was not available in our area FTA because the actual
transmitter is about 60 miles west of us and with all the mountains here,
line-of-sight is pretty much impossible (explains why we have a large amount of
2 meter repeaters around here).

 DD> I went around and around with my local NPR station over one of their
 DD> begging campaigns to raise extra $$$ for a digital antenna so they
 DD> could run multiple channels on digital radio. I finally got their PR
 DD> person to admit that she didn't understand the difference between an
 DD> antenna and a transmitter. But, only after I threatened to file a
 DD> complaint with the attorney general for raising money under false
 DD> pretenses.

When I volunteered at WSIU-FM in Carbondale, they took into account my amateur
license.  The volunteer coordinator liked that I could "talk shop" (she had a
degree in radio communications) and if something went wrong on the weekend,
when I was on shift, I knew the right people and what to say to get things
fixed.  I never had that problem you had-everyone there seemed to know what was
what.  I haven't talked to anyone there since I moved from C-town about five
years ago; I should look some people up.

 DD> BTW - the HD-8800 antenna is the old PD-8800 renamed (but not
 DD> otherwise changed) which is the old KU-8800. I sold a ton of those
 DD> (and its little brother the KU-4400) when we ran the satellite shop.

I've just a little Dish TV Ku/Ka band 1.2m dish in the backyard with a triple
LNB.  I'm wondering if I could use that spare LNB (I use just two out of three)
for something. <G>  I'd like to get a good ol' C-band antenna, plop it in the
backyard on a rotor as I have excellent views in all directions for a clear
horizon and get a new DVB with Digicipher in it so I can get all the weird FTA
stuff listed on Lyngsat or FTAList.  Sure, I get 200 channels through Dish, but
sometimes, there's just nothing else interesting on. <G>

Anyhow, I think we've gone too far OT now. :P

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crackling Corn Bread
 Categories: Breads
      Yield: 12 servings

      1 c  Coarsely ground yellow
           -cornmeal
    1/2 ts Salt
    1/2 ts Baking soda
      1 c  Low-fat buttermilk
      1    Egg
      1 c  Fresh or frozen, thawed corn
           -kernels
      2 ts Olive oil
     18    Whole fresh sage leaves, or
           -1 to 2 Tablespoons fresh
           -rosemary

  Info:  posted by Perry Lowell, July 1993 from "Great Good Food", by
  Julee Rosso

  Cal. 42, Carb. 6g, Protein 2g, Chol. 15mg, Fat 1g/28% Makes 12
  servings.

  1.  Preheat the oven to 450 degrees (F).

  2.  In a medium-size bowl, combine the cornmeal, salt, and soda.  In a
  small bowl, beat together the buttermilk and egg.  Combine the
  buttermilk mixture with the cornmeal mixture with a few swift
  strokes; do not over beat.  Gently stir in the corn kernels.

  3.  Heat a 10-inch cast-iron skillet for 5 minutes in the oven.  When
  the skillet is hot, add the oil and swirl to cover the bottom.
  Spread the sage leaves decoratively - to resemble sage leaves growing
  ~ in the bottom of the skillet, with the faces of the leaves facing
  down. Carefully spoon the batter into the pan, taking care not to
  disturb the leaves. Bake for 10 minutes, or until a knife inserted
  into the center comes out clean. Cool for 5 minutes in the pan.
  Place a rack over the skillet, turn the skillet over, and invert the
  bread onto the rack. Serve warm or at room temperature.

MMMMM

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

... Cogito ergo spud. I think, therefore I yam.
--- GoldED/2 3.0.1
 * Origin: Nocturnal State BBS - Johnson City, TN - nsbbs.info (1:18/200)