Text 23390, 80 rader
Skriven 2012-04-06 06:38:35 av Dave Drum (1:18/200.0)
  Kommentar till text 23344 av MICHAEL LOO (1:123/140)
Ärende: 'puter Fun 496
======================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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 drivers 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.

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

I am fairly tech savvy - altho not as much as I was when I ran a shop and dealt
with this rapidly changing stuff on a daily basis. I am also in the fortunate
position that my best friend's eldest son is the tech-witch for SIU School of
Medicine and *does* stay up on all the latest and greatest. The school replaces
a lot of equipment - and they are pretty fully committed to keeping XP as long
as they can because of their heavy investment in time, software, training, etc.
for that platform. When I looked at the de-branded HP at a bargain price I sent
Chris a link to the information and asked him if it would do XP-Pro. He wound
up buying ten of the boxes for the med school - after he told me, "Yeah, we can
make it work". So I went back to Geeks to order one of them and found that they
were "out-of-stock". Apparently SIU's order cleaned their shelves.

BUMMAH, DOOD.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Basic Brown Stock
 Categories: Emeril, Sauces, Soups, Wine, Beef
      Yield: 1 Gallon
 
      7 lb Beef marrow bones sawed in
           - two inch pieces
      8 oz Tomato paste
      2 c  Chopped onions
      1 c  Chopped celery
      1 c  Chopped carrot
      2 c  Dry red wine
      1    Bouquet garni
           Salt and pepper
      8 qt Water
 
  Preheat the oven to 450 degrees F. Place the bones in a
  roasting pan and roast for 1 hour. Remove the bones from
  the oven and brush with the tomato paste. In a mixing bowl,
  combine the onions, carrots, and celery together. Lay the
  vegetables over the bones and return to the oven. Roast for
  30 minutes.
  
  Remove from the oven and drain off any fat. Place the
  roasting pan over the stove and deglaze the pan with the
  red wine, using a wooden spoon, scraping the bottom of the
  pan for browned particles.
  
  Put everything into a large stockpot. Add the bouquet garni
  and season with salt. Add the water. Bring the liquid up to
  a boil and reduce to a simmer. Simmer the stock for 4 hours,
  skimming regularly. Remove from the heat and strain through
  a China Cap.
  
  Yield: about 1 gallon
  
  SOURCE: Essence of Emeril Cooking Show, TV FOOD NETWORK;
  SHOW #EE2444
  
  MM Format by Dave Drum - 02 January 2000
  
  Uncle Dirty Dave's Archives
 
MMMMM

... I finally figured out the only reason to be alive is to enjoy it.
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)