Text 12530, 71 rader
Skriven 2011-06-21 15:44:00 av MICHAEL LOO (1:123/140)
Ärende: ok I give 503
=====================
It may just be new keyboard time, but various disasters
have befallen this computer. Somebody chewed through the
power cord (sort of fixed with electrical tape) right near
the connector, so a splice isn't possible. I'm using my
old iGo, whose tip doesn't quite fit; no disasters yet.

Keys out: the k key; the a key is intermittent. I had a
problem with the PgDn, but that seems to have been fixed
with a shot of compressed air, but whatever it was has
migrated to under the Down key, which doesn't work at
all (try to word process without a Down key). I pried
off the Down key and found a wad of crud; removed it,
and guess what? Nothing.

For the first time perhaps ever I'm thankful for mice.

I looked at various Websites for a replacement keyboard,
and the best one appears to be in Hong Kong! Offers free
shipping, though.

MMMMM----- Recipe via Meal-Master (tm) v8.01

      Title: Salat Khaek (Southern Thai Salad)
 Categories: Thai, Salads
      Yield: 2 servings

           Stephen Ceideburg                   2    Hard-boiled eggs
      2    Dried chillies, seeds             1/2 c  Ground roasted peanuts
           -removed and soaked in water        2 c  Coconut milk
    1/4 ts Salt                                3 tb Fish sauce
    1/4 c  Thinly sliced shallot             1/3 c  Sugar
      1 ts Curry powder                      1/4 c  Tamarind juice

  Ingredients for dressing: Preparation:

  Pound the chillies, salt, shallots, and curry powder well in a mortar and
  then mix in the peanuts. Remove the yolks from the two eggs and mix the
  yolks into the chilli paste.

  Heat 1 cup of the coconut milk. When some oil has surfaced, add the chilli
  paste, stir to disperse, and cook until fragrant; then, add the remaining
  coconut milk, fish sauce, sugar and tamarind juice.

  Ingredients for salad:

  1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean curd 1
  head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large
  Western one. S.C.] 1 onion 2 tomatoes 2 cups cooking oil

  Preparation:

  Cut the potato into very thin slices, soak in water, drain well, and then
  fry in the hot oil until crisp and golden brown. Cut the bean curd into
  thin slices and fry until crisp.

  Peel the cucumbers and onion and cut them and the tomatoes into thin slices

  Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion,
  tomatoes, eggs, bean curd, and potato, spoon on the salad dressing and
  serve right away.

  Serves two.

  From "The Elegant Taste of Thailand, Cha Am Cuisine" by Sisamon Kongpan and
  Pinyo Srisawat. SLG Books, Berkeley and Hong Kong, 1989. ISBN
  0-943389-05-4.

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