Text 23344, 74 rader
Skriven 2012-04-04 09:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: 'puter Fun 496
======================
 ML> Yeah, I sort of worked that scenario out in my head. What's
 ML> the use of a fancy new super-encrypted mega-zipped hard drive
 ML> if there's no driver for it.
 DD> I am pretty sure that there are drives for any "fancy new
 DD> super-encrypted mega-zipped hard drive" that could be afforded by thee
 DD> or me ... especially since I am notoriously frugal when it comes to
 DD> buying tech items. 

For me the danger would be to buy a new laptop, get rid of
the OS and replace it with XP, and then find out that no
XP drivers were offered for some essential component. I
used the fancy new super-encrypted mega-zipped hard drive
as a for example.

 DD> notice in another post that you were discussing using clear nail polish
 DD> - which will work. But red, blue, or green (or some variant thereof)
 DD> will be easier to see so that you'll know which screw heads have been
 DD> so treated at a glance. Can save some frustration down the line.

I'm looking, initially at least, at one pair of screws that
are of a different design than all the other ones appertaining
to this machine and are more inclined to work their way loose.
They seem to have a direct effect on whether the display works
- odd, as they aren't particularly near the place where the
lid (monitor) attaches to the body (CPU). Funny thing, with the
other boxes, all the screws seemed to work loose about equally,
but none of them individually had any effect, so every few
months all I had to do was tighten everything.

Baked Eggplant Chips with Tahini, Lemon, and Honey Dip
cat: snack
servings: 6

h- For chips
1 eggplant, thinly sliced
Sea salt
3 Tb olive oil
1 Tb paprika
1 ts turmeric
1 pn cayenne (optional)
h - For dip
1 Tb tahini, heaped 
1 Tb cold water (to 2)
1 ts raw honey
1 sm clove garlic (optional)
Olive oil
Sprinkle of paprika

For chips: First prepare the eggplant by slicing it thinly
and then covering each piece of sliced eggplant with a
sprinkle of sea salt. Place in a bowl for 1 hr to overnight.
This step helps reduce the bitterness and baking time of
the eggplant. Once that time is over and your ready to cook
drain out the water that would have come off the eggplant
and dry each piece of eggplant. Preheat the oven to 180C.
In a separate bowl mix together the olive oil, paprika,
turmeric, cayenne (if used) and a little bit of salt.
Brush each piece of eggplant on both sides with the
spice-oil mixture. Place covered eggplant pieces onto a
baking tray and cook in the preheated oven for 30-40 min
(fan-forced) or until lightly browned and crispy.

For dip: Mix together the tahini, water, honey, and garlic.
You may need to add a bit more water to thin it out. You
want it to have a syrupy texture but not watery so adjust
the water content to get your desired texture. Pour a bit
of olive oil in the middle (around 1 ts) and sprinkle with
paprika. Serve the tahini dip with the eggplant chips.

Source: Health Food Lover

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