Text 7566, 117 rader
Skriven 2008-05-22 10:15:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: Confusers and Office Supp
=================================
-=> JIM WHITE wrote to DAVE DRUM <=-

 DD> A few days later I got a call from one of the guys
 DD> at the store and was told they had called in the six units I needed from
 DD> outlying stores and when would I like them delivered. Pretty well
 DD> cemented my relationship with them.

 JW> In addition to being MUCH closer, Staples has treated me much better
 JW> than the folks at Max where I bought this "confuser", as you folks call
 JW> them!<BG>  I had problems with the dial-up modem in the first one.  I
 JW> swapped for a new machine THREE times, had COMPAQ send me FOUR
 JW> replacement modem cards, and still it didn't work right.  So then the
 JW> phone company offered a good deal on DSL and we switched.  This box
 JW> never has been quite right, but it DOES get the job done!!<BG>

I would NEVER recommend a Compaq home computer to anyone as anything other than
a door stop. I bought two of them once - the first and last in the same box.

Compaq's office confusers, OTOH are excellent hardware. That being said I have
(other than my Amiga computers) tended to knit my own from parts of my own
selection - so, I get the features I need/want without getting lumbered with a
lot of hype-laden. buzz-word marketroid crap. And I am able to select my
operating system and not have to blow away whatever Micro$not is calling their
latest travesty before loading what I want.

Now, this box I am using is a Dell - store bought at a bagain price and left to
mature in the box (read as the warranty had aged off before I even unpacked it)
before being put into service. Henh! Had to run Dell Crap Cleaner twice to get
rid of all the "trial ware" stuff that was bundled on here. Then discovered
that I had to go buy a USB - Parallel adapter cable to be able to use my HP
Laserjet. FEH!!! In service usage proved that the DVD burner was junk -
fortunatly my Light Scribe jumped into the hole and saved the day. Other than
those little foibles and considering blowing away the XP Media Centre and
replacing it with W2K-Pro it's an adequate confuser.

</soapbox>

And if that is true - why am I knitting an AMD dual core unit on an if, as and
when basis? I guess because I am still not supremely confident that this store
bought box won't go rabid and savage my data. Be Prepared is NOT just a Boy
Sprout marching song, y'know?!?!?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Salmon W/Lemon-Pepper Sauce & Watercress-Herb Salad
 Categories: Seafood, Salads, Sauces, Citrus
      Yield: 6 servings
 
      1 c  Crème fraîche
           -=OR=-
      1 c  Sour cream
      3 tb Fresh lemon juice
           -=PLUS=-
      2 ts Fresh lemon juice; divided
      1 ts Fine grated lemon peel;
           Divided
      2 tb Honey
      1 tb Plus 2 teaspoons olive oil
           Plus additional for
           Brushing
      2 tb Chopped shallot
      6    Salmon filets (6 oz ea)
  1 1/2 c  (lightly packed) watercress
           Leaves and small sprigs
    1/4 c  Small fresh dill sprigs
    1/4 c  Fresh tarragon leaves
           Fleur de sel*
      6    Lemon wedges
 
  Simple to prepare but impressive when served, this is spring
  elegance at its best. The salad is shown with purple water
  cress, a beautiful, rare variety you might find at farmers'
  markets. Green watercress works great, too.
  
  Whisk crème fraîche, 1 tablespoon lemon juice, and 1/2 ts
  lemon peel in small bowl. Season with salt and generous
  amount of pepper.
  
  Whisk honey, 1 tablespoon olive oil, shallot, 2 tablespoons
  lemon juice, and remaining 1/2 teaspoon lemon peel in 11x7x2
  inch glass baking dish. Add salmon filets and turn to coat.
  Cover and chill at least 15 minutes and up to 1 hour, turning
  salmon filets occasionally. Position rack in top third of
  oven and preheat to 400°F. Line large baking sheet with
  foil and brush with olive oil. Transfer salmon fillets,
  with some marinade still clinging, to rimmed baking sheet.
  Roast until salmon is just opaque in center, about 14 mins.
  
  Meanwhile, toss watercress leaves and sprigs, dill sprigs,
  tarragon leaves, remaining 2 teaspoons lemon juice, and
  remaining 2 teaspoons olive oil in medium bowl.
  
  Season to taste with fleur de sel and pepper.
  
  Place 1 salmon filet on each of 6 plates. Top with water
  cress salad. Drizzle with lemon-pepper sauce and garnish
  with lemon wedges. Serve, passing additional sauce
  alongside.
  
  *A type of sea salt; available at some supermarkets and
  at specialty foods stores.
  
  Jeanne Thiel Kelley
  
  Bon Appétit | March 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When fish are in schools they sometimes take debate!
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