Text 27937, 118 rader
Skriven 2009-08-27 08:31:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Amigas
==================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> I don't keep junk PeeCee equipment. And only the A-4000 was
 DD> mine originally.

 DS> PC = Personal Computer.  Amigas, Macs, Apples, Wintel are all PCs.
 DS> But leaving that aside, what's the attraction for the Amigas?
 DS> They're still boat anchors.

You forgot (as did history, I think) the Atari. Although, to be honest, you are
correct in your definition of PC - the public, bless their pea-pickin' little
hearts insisted on referring only to IBM personal computers and their clones as
PCs. Mac, Amigas, Ataris and the Texas Instruments 16 bit confuser (whose
"name" escapes me) were known by their company names. BTW - Macs are Apples. As
Amigas were Commodores.

As to the attraction for Amigas ... all of the Amigas I currently own
(including the A-4000) were gifted to me by people abandoning ship in favour of
Wintel stuff. And they will still perform some functions better and faster than
the Windows boxes. Sadly, it's getting harder and harder to find common failure
parts ... especially 3.5" floppy drives that will work with the Amiga OS.

But, they are hardly "boat anchors". Shaped wrong and either too light or too
heavy and awkward. Door stops, maybe.   Bv)=
 
 DD> My game console says DELL on the front.    Bv)=

 DS> Right now I'm enjoying the awesomeness of the PS3, playing the new
 DS> Wolfenstein.

I don't (and never did, really) enjoy shoot-em-ups. My last dedicated game
console was a Mattel Intellivision. And that pre-dates the Amiga ... which
played some awesome games.

MMMMM----- Recipe via Meal-Master (tm) v8.06
  
      Title: Non-Traditional Fruitcake (Boat Anchor)
 Categories: Cakes, Fruits, Nuts, Citrus, Booze
   Servings: 1 Cake

           Unsalted butter; softened
           - to grease pan
    3/4 c  Currants
    1/2 c  Pitted dates; chopped
    1/2 c  Dried apricots; chopped
    1/4 c  Dried sour cherries; chopped
    1/3 c  Brandy
      1 c  + 2 tb all-purpose flour
    2/3 c  Ground almonds
    1/2 ts Baking powder
    1/4 ts Baking soda
    1/2 ts Kosher or sea salt
      8 tb unsalted butter; softened
    2/3 c  Brown sugar
      1 ts Grated orange zest
      1 ts Grated lemon zest
      2 lg Eggs; room temp

  It seems that the word fruitcake can no longer be spoken
  in polite society. You wouldn't dare serve it. Referred to
  as a "doorstop" or a "boat anchor," fruitcake has become
  the object of jokes on late-night television, where chain
  saws and welding torches are suggested as successful
  cutting tools.

  A modern twist on the traditional holiday confection, this
  recipe uses a mixture of dried fruits instead of the
  standard candied and glacéed fruits. Not only are dried
  fruits more readily available at your local market, but
  they also have a deeper and more natural flavor (not as
  sweet). Ground almonds help keep the cake moist during
  the long baking time, so you don't have to keep soaking
  it afterwards.

  Place oven rack in middle position and heat oven to 300øF.
  Grease bottom and sides of a 6-inch round cake pan with
  butter, line with parchment (a 6-inch round on the bottom,
  plus a collar at least 4 inches high to cover the sides),
  and set aside.

  In a medium-size bowl, combine currants, dates, apricots,
  and cherries. In a small saucepan, warm brandy gently over
  low heat. Add to fruit mixture and stir to coat. Let mix
  cool slightly, about 10 or 15 minutes.

  In a clean medium-size bowl, whisk together flour, almonds,
  baking powder, baking soda, and salt, and set aside. In the
  large bowl of a standing or electric mixer, beat butter,
  brown sugar, and citrus zests on medium-high speed until
  light and fluffy, about 2 minutes. Add eggs one at a time,
  beating well after each addition and scraping down the
  sides of the bowl at least once. Reduce speed to low, and
  add flour mixture in three parts, mixing until just
  incorporated.

  Fold in fruit mixture by hand, and scrape batter into the
  prepared cake pan. Bake 1-1/2 to 2 hours, or until a skewer
  inserted into the center of the cake comes out clean.

  Cool on wire rack until room temperature, about 3 hours,
  and serve. 

  FROM: http://www.yankeemagazine.com/recipes

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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