Text 12958, 89 rader
Skriven 2011-07-03 08:43:03 av Dave Drum (1:18/200.0)
  Kommentar till text 12909 av MICHAEL LOO (1:123/140)
Ärende: G Spots
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> 4G refers to the fourth generation of cellular wireless standards. It
 DD> is a successor to 3G and 2G standards,

 ML> Where can I come by copies of these standards, and who
 ML> administered/promulgated (great word) them?

I am sure someone here will post them (at least a synopsis). No idea who makes
this stuff up or publishes it widely.
 
 ML>  with the aim to provide a wide
 DD> range of data rates up to ultra-broadband (gigabit-speed) Internet
 DD> access to mobile as well as stationary users.

 ML> All amazing to me. Question: when did the pronunciation
 ML> of "giga-" stop being "jyga," which it was when I was a
 ML> wee one, and start being "gigga," with a presumed
 ML> waystation at "jigga"?

I think it's a sign of our evolving language. And the political incorrectness
of referring to anything in terms that sound like "jig" 
 
 DD> Now you can be confused on a higher plain (where the reception is
 DD> better).

 ML> But not on a higher plane, where it's against FAA
 ML> regulations to use the thing.

Hence my spelling.
 
 DD> If your phone is smaller than a Radio Shaft bag phone you probably
 DD> have at least a 2G example.

 ML> It's a Nokia that makes and takes phone calls, has an
 ML> address book with up to I think 128 entries, 10 ring
 ML> tones, and can do text messages in a very rudimentary
 ML> way. About the size of your FDA-approved serving of
 ML> steak. I still don't know how many Gs it deserves.

You have a 2G phone - as 1G phones did not do text messaging or fancy-ass ring
tones being analog only ... stopping just short of having cranks and actual
bells for the ringers.  Bv)=

Since I don't pay a lot of attention to FDA recommendations I am going to guess
that their approved serving of steak does not meet your approval ... nor would
it mine.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Steak Au Poivre
 Categories: Beef, Citrus
      Yield: 1 serving

      1    Sirloin steak; 1 1/2" thick
    1/2 c  Whole peppercorns
           Tallow or suet
           Salt
           Melted Butter
           Lemon Juice
 
  Crush handfuls of whole peppercorns by spreading evenly
  on a board, covering with a dish towel, and crushing with
  a rolling pin. Pound pepper into each surface of steak,
  which has been lightly brushed with oil.

  Wrap steak loosely in waxed paper or plastic film;
  refrigerate several hours or overnight. *DO NOT SALT*.
  Allow steak to stand at room temperature before cooking. 

  Heat heavy skillet red hot; coat with a little tallow. Sear
  steak on each side for 3 minutes. Remove skillet from heat.
  Salt steak; place in a moderate oven (3500F/1750C). Roast
  for 20 to 25 minutes for rare.

  Spread with lemon butter, made by blending melted butter and
  lemon juice to taste.
 
  Serves: ME
 
  Source: Dirty Dave's Kitchen

  Uncle Dirty Dave's Archives

MMMMM
 
... If it's loud and goes fast, I'll buy a ticket. Uncle Dirty Dave - 1964
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