Text 38174, 132 rader
Skriven 2010-05-24 06:41:00 av Dave Drum (40894.cooking)
     Kommentar till en text av Michael Loo (40852.cooking)
Ärende: Re: Macs
================
-=> Michael Loo wrote to Dave Drum <=-

 ML> No jury would convict me. And I'm thinking "cheap," so Apple
 ML> isn't an option.

 DD> Apple iBook G4 PowerPC G4 1.33GHz 1GB 40GB CDRW/DVD 12.1" AirPort OS X
 ML> ...
 DD> U$299.99

 ML> Thanks, but weighing twice my limit. If I went Apple, God forbid,
 ML> I'd need a MacBook Air, which I can't afford. I'm thinking of
 ML> getting a pair of identical Netbooks of some sort, so at least
 ML> one can always be up. Just thinking - it's hard to work on them.
 ML> In retrospect, that Stinkpad was about the best of the lot, as
 ML> it did everything I needed and weighed 3 lb. Not too sturdy in
 ML> the hard drive department, though.

I didn't look at the weight, I'm afraid. But, I know some who have Power Books
and they don't seem all that heavy -- although I have never hefted one and have
no idea what your limit is for something to lug about the globe.

The little Stinker has been more-or-less retired in favour of a larger,
later-model, but pre-Lenovo Stinkpad. It also had a hard drive that sounded
like a cement mixer so I plucked the 60 gig out of the baby IBM and put in into
the newer one. Sadly the memory (now maxxed out) from the little guy wouldn't
work on its big brother. Then I got a buy on another hard drive - but, have not
put an operating system on it. If I don't use it in the next few months the
little guy will probably go to Freecycle. Or not as the mood strikes me.

They will be on their own for an OS ... it might run Windows 2000. Definitely
won't do Vista or Seven. May or may not do XP.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sea Scallops w/Asparagus Sauce
 Categories: Seafood, Vegetables, Sauces, Appetisers
      Yield: 2 servings

      6    Sea scallops *
           Salt
      1 lb Asparagus
    1/2 c  Warm chicken broth
      3 tb Butter
      2 tb Canola or grapeseed oil; or
           - other high smoke-point oil

  * Sea scallops are the big scallops, about 1 1/2-inches
  wide, as opposed to bay scallops which are small, about
  1/2-inch wide. Look for "dry pack" scallops, as they are not
  treated with chemicals to keep them fresh; the chemicals are
  not overly harmful, but they change the texture of the
  scallop and make them harder to sear properly.

  Salt the scallops well and set aside at room temperature
  while you make the asparagus sauce.

  Steam the asparagus for the sauce. Use a potato peeler to
  shave the outer layer off the asparagus spears, up to about
  three-quarters of the way up the spear. This part is more
  fibrous and will not break down as well in the blender. Chop
  into 2-inch pieces. Boil the asparagus in a pot of salted
  water for 5-8 minutes. This is longer than you’d normally
  cook asparagus, but you want the spears to blend well later.

  Remove the asparagus from the pot. If you want to retain
  that vibrant green color, shock them in an ice bath. Put
  them in a food processor or blender. Add half the chicken
  stock and purée until smooth. (If you want an even smoother
  texture you can push the purée through a fine mesh sieve or
  a food mill.) Pour the sauce into a small pot and add the
  butter. Heat over very low heat until the butter melts, but
  do not let it boil, or even simmer. The sauce should be
  warm, not hot. If the sauce is too thick you can add more
  chicken stock. Add salt to taste.

  Pat the scallops dry with a paper towel. Heat a sauté pan on
  high heat. Add a high smoke point oil like canola or
  grapeseed oil, and let it heat up for 2 minutes. The pan
  should be very hot. If it starts to smoke, move the pan off
  the heat. Lay in the scallops in the pan, well separated
  from each other. You might need to sear in batches.

  If your scallops are thicker than 1 inch, turn the heat down
  to medium-high. Most sea scallops are about an inch. Let
  them sear without moving for at least 3-4 minutes. Keep an
  eye on them. You will see a crust beginning to form on the
  outside edge of the scallop, and the meat will begin to
  whiten upward. A good time to check the scallop is when you
  see a golden brown ring at the edge of the scallop. Try
  picking it up with tongs, and if it comes cleanly, check
  it - you should see a deep golden sear. If not, let it
  back down and keep searing.

  When the scallops are well seared on one side, turn them
  over and sear on high heat for 1 minute (give or take). Then
  turn off the heat. The residual heat will continue to cook
  the scallops for a few minutes. Let the scallops cook for at
  least another minute, or more if you like your scallops
  well-done.

  To serve pour a little sauce in the middle of the plate, top
  with the scallops, the more browned side up.

  Serve at once. Garnish with a little chopped parsley if you
  want, and maybe with a wedge of lemon.

  NOTES: Plan on 3 sea scallops per person for a light dinner
  or appetizer, 5 scallops for a full main course. Many sea
  scallops come with a tough flap of meat attached to them.
  Just pull it off and either discard or use in a seafood
  stock. The asparagus sauce is a great way to use the spears
  of asparagus in case you’ve chopped off the tips for use in
  another recipe. You’re just puréeing them here, so you’ll
  never see the tips.
 
  From: http://simplyrecipes.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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