Text 23243, 96 rader
Skriven 2012-04-02 12:30:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: puter fun 481
=====================
 DD> The only other way I know of to get XP on anything is to buy a box
 DD> with no OS. And those are tough to find.

I was afraid of that.

 DD> Or, buy a box with (whatever) and trash that in favour of XP.

Yeah, I suppose. It looks to me at this point that finding a
third-party DOS emulator might be the way to go.

 The problem is that time and devices
 DD> wait for no one -- and you may not be able to find drivers for the
 DD> built-in gidgets and gadgets on the new box.

Yeah, I sort of worked that scenario out in my head. What's
the use of a fancy new super-encrypted mega-zipped hard drive
if there's no driver for it.

==
 ML> Would something like nail polish perform the same function?
 DD> You betchum, Red Ryder. Applied on the top of the screw - lapping over
 DD> onto the body of the device.

Ar, useful info, thanks.

 DD> Use any colour nail polish.

Figured that out.

 DD> And not on the threads.

Figured that out, too.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Crusty Persian Rice with Cinnamon and Pistachios
 Categories: Rice, Persian
   Servings: 8

  2 1/2 c  Basmati rice (18 ounces)
      2 tb Salt (plus 1/4 teaspoon)
    1/8 ts Saffron threads
      1 sm Orange
      6 tb Butter
      1 ts Sugar
    1/4 ts Cinnamon
    1/2 c  Shelled unsalted pistachios
           -(2 1/2 ounces)
    1/2 c  Golden raisins
      2 tb Vegetable oil

  Put rice in medium bowl with water to cover.  Drain and repeat procedure 5
  times.  Return rice to the bowl and gently fill the bowl with cold running
  water.  Keep the water running gently into the bowl until the liquid runs
  clear.  Drain, return rice to the bowl with water to cover, and let stand
  for at least 6 hours.  (Can let stand at room temperature overnight.)

  Bring 4 quarts of water with 2 tablespoons salt to boil in a soup kettle.
  Keep the water boiling while slowly adding the drained rice. Simmer for 5
  minutes; rinse with cold running water and drain thoroughly. Remove 1 cup
  of rice and stir in the saffron threads; set aside.  Put the plain rice in
  a large bowl.  Peel a 3- by 1-inch strip of zest from the orange and cut
  into 1/8-inch dice.  Bring 1 cup of water to boil in a small saucepan, add
  the zest, and simmer for 2 minutes.  Drain the zest and pat dry. Heat 1
  tablespoon butter in a small skillet and saute the zest for 15 seconds; add
  the sugar and cook for 30 seconds.  Stir in cinnamon, pistachios, raisins,
  and 1/4 teaspoon salt; saute, stirring continuously to coat with
  butter-sugar mixture.  Stir zest mixture into the plain rice.

  Melt the remaining butter.  Coat the bottom and sides of a heavy, lidded,
  3-quart saucepan (preferably cast iron) with 1 tablespoon of the melted
  butter mixed with the oil.  Heat the coated pan until hot.  Remove from the
  heat and spread half of the zested rice over the bottom of the pan,
  pressing down well with a spoon.  Cover with a mound of the remaining
  zested rice.  Sprinkle the saffron rice over the top.  Use the handle of a
  wooden spoon to make a hole in the center of the rice deep enough to reach
  the bottom of the pan.  Make 2 or 3 additional holes in the rice to allow
  steam to escape.  Drizzle rice with remaining 4 tablespoons of melted
  butter.  Cook rice for 6 minutes over low heat, uncovered. Wrap lid in a
  linen towel, securing towel ends under or around lid handle. Cover the pot
  with the towel-wrapped lid and steam over low heat for 40 to 60 minutes,
  until a crisp golden crust forms on the bottom of the rice. Remove pan from
  heat and let stand for 10 minutes.

  SERVING:  Spoon soft, fluffy rice onto a platter.  Break the bottom crust
  into pieces and arrange around the fluffy rice.  Serve immediately

  Makes 8 servings.

  [COOKS; APRIL 1989] Posted by Fred Peters.

MMMMM

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