Text 7215, 81 rader
Skriven 2008-05-17 00:04:06 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Tiny little laptops
===============================
 -=> On 05-16-08  09:32,  Dave Drum <=-
 -=> spoke to Michael Loo about Tiny little laptops <=-

 ML> Curious about 2 lb laptops. How big is the HDD, and is there
 ML> a docking station for CD/DVD recording and playback?

 DD> The ASUS examples I have seen use a 4 gigabyte memorystick equivalent
 DD> for data storage. No moving parts or heads to crash. But, not easily 
 DD> expandable, either.

In mine, the internal storage is a 4Gig SDHC card wired onto the
motherboard.  It can be expandable by using other cards inserted into
the card reader slot, or by things stuck into one of three USB ports.
Mine has another 8Gig card that I leave in all the time and a 4Gig card
that I have installed a bootable version of linux on -- that one is
essentially a rescue disk in case I mess up.

I don't think that it would be easily expandable by adding internal
PCI cards the way that a desktop would be -- don't know if other laptops
are either.  You could replace the memory chip to upgrade from 512MB to
1 or 2GB though.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Jamaican Jerk Chicken
 Categories: Chicken, Poultry, Ethnic, Barbecue
      Yield: 4 servings
 
      1 tb Ground allspice
    1/4 c  Olive oil
    3/4 c  White Vinegar
      1    Lime juiced
      3    Green onions, finely chopped
      4    Chicken breasts
  1 1/2 ts Cayenne pepper
      2 tb Garlic powder (NO) fresh
  1 1/2 ts Ground sage
    3/4 ts Ground cinnamon
      1 tb Sugar
    1/4 c  Soy sauce
    1/2 c  Orange juice
      1    Scotch bonnet pepper
      1 c  Onion, finely chopped
      1 tb Dried thyme
  1 1/2 ts Freshly
           -ground black pepper
    3/4 ts Ground netmeg
      2 tb Salt (NO) use Tamari
 
  Seed and finely chop Scotch Bonnet pepper.  Trin
  chicken of fat.  In a large bowl, combine the
  allspice, thyme, cayenne pepper, black pepper, sage,
  nutmeg, cinnamon, salt, garlic poweder and suger.
  With a wire whick, slowly add the olive oil, say
  sauce, vinegar, orange juice, and lime juice. Add the
  Scotch Bonnet pepper, onion, and mix well.  Add the
  chicken breasts, cover and marinate for at least 1
  hour, longer if possible.
  
  Preheat an outdoor grill.
  
  Remove the breasts from the marinade and grill for 6
  minutes on each side or until fully cooked.  While
  grilling, baste with the marinade. Heat the leftover
  marinade and serve on the side for dipping.
  
  Note:  Scotch Bonnet peppers, also known as
  "Habaneros" are the hottest of the capsicum peppers,
  they're truly incendiary.  Substitute Serranos of Thai
  Bird Chiles if you can't find them.
  
  From: Billy Caughron                  Date: 03 Mar 94
 
MMMMM


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