Text 26668, 89 rader
Skriven 2012-06-29 16:11:17 av Dave Drum (1:18/200.0)
  Kommentar till text 26630 av MICHAEL LOO (1:123/140)
Ärende: adaptation
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-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> I finally broke down an bought a Kindle w/WiFi and 3G. It's OK - but,

 ML> Chances are good I'm not going to do that. Chances are good
 ML> someone will give me one (a not-cutting-edge model). Chances
 ML> are I won't use it.

Mine is *not* cutting edge. It does have a keyboard - which the base and
cutting edge models do not. The cutting-edge Kindle Fire is really a
tablet-like thing which will present books and magazines for your perusal. I
bought mine on e-Bay for U$70 delivered .... about the top of my toy spending
limit.
 
 DD> it ain't a real book. And it's a definite bitch-kitty to flip back and
 DD> forth for reference points and referents.

 ML> So maybe a memory builder, so it might have some use
 ML> after all.

I mostly want to review things I have already read - to be certain I remembered
them (and their import to the story-line) correctly. If what I am reading is so
draggy I want to skip ahead I generally lay it aside (or bin it) and read
something else.

I've downloaded a converter package (freeware) that will convert other e-pub
formats and PDF into the .mobi form that Kindle understands. I have a number of
things I have collected up over the years that might be nice and see more use
if I had them on the Kindle. We'll see how it all plays out.

Here's an excerpt from one of the files I'd like to get into the Kindle:

Chapter XVI - PORK 

PORK is the flesh and fat of pig or hog. Different parts
of the creature, when dressed, take different names. 

1 The chine and spareribs, which correspond to the loin in
lamb and veal, are used for roasts or steaks. Two ribs are
left on the chine. The hind legs furnish hams. These are
cured, salted, and smoked. Sugar-cured hams are considered
the best. Pickle, to which is added light brown sugar,
molasses, and saltpetre, is introduced close to bone; hams
are allowed to hang one week, then smoked with hickory
wood. Shoulders are usually corned, or salted and smoked,
though sometimes cooked fresh. Pigs’ feet are boiled until
tender, split, and covered with vinegar made from white
wine. Hocks, the part just above the feet, are corned, and
much used by Germans. Heads are soused, and cooked by
boiling. The flank, which lies just below the ribs, is
salted and smoked, and furnishes bacon. The best pieces of
fat salt pork come from the back, on either side of
backbone. 

2 Fat, when separated from flesh and membrane, is tried
out and called lard. Leaf-lard is the best, and is tried
out from the leaf shaped pieces of solid fat which lie
inside the flank. Sausages are trimmings of lean and fat
meat, minced, highly seasoned, and forced into thin
casings made of the prepared entrails. Little pigs (four
weeks old) are sometimes killed, dressed, and roasted
whole. 

3 Pork contains the largest percentage of fat of any meat.
When eaten fresh it is the most difficult of digestion,
and although found in market through the entire year, it
should be but seldom served, and then only during the
winter months. By curing, salting, and smoking, pork is
rendered more wholesome. Bacon, next to butter and cream,
is the most easily assimilated of all fatty foods. 

And a pretty good Pork Chop recipe.

PORK CHOPS: Wipe chops, sprinkle with salt and pepper,
place in a hot frying-pan, and cook slowly until tender,
and well browned on each side. 

The 1918 Fanny Farmer Cookbook - This classic American
cooking reference includes 1,849 recipes, including 
everything from "after-dinner coffee"-which Farmer notes 
is beneficial for a stomach "overtaxed by a hearty meal"-
to "Zigaras ā la Russe," an elegant puff-pastry dish. 

The 1918 edition was the last edition of the cookbook 
authored completely by Farmer. 

... If you find an Australian indoors you can bet he'll have a glass in hand.
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)