Text 27074, 88 rader
Skriven 2012-07-11 01:27:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: ned lud 945
===================
 DS> Touching the screen results in the creation of a dynamic capacitor.

It's my luddism showing, but I can wrap my head around sensing
resistance much more than sensing capacitance.

 DS> The device tracks the position of your finger by sensing the
 DS> change in capacitance as measured from sensors at, for example, 
 DS> the corners of the screen.

It remains a surprise to me that four (say) sensors can measure
a difference several inches distant, but I suppose the math for
such an application would not be all that hard to derive.

Paella With Shrimp and Fava Beans
cat: Spanishish
servings: 4 to 6

2 lb medium shrimp in the shell, preferably wild
1 sm onion, sliced
2 garlic cloves, sliced
1 bay leaf
1 lg thyme sprig
Salt and pepper
6 Tb olive oil
1 ts pimenton (spicy smoked paprika)
4 garlic cloves, minced
1 lg onion, diced small, about 2 c
4 oz Spanish chorizo, diced small
1/2 ts crumbled saffron
2 c short-grain rice, preferably Bomba
3 c shucked and peeled fava beans,
- from 4 lb pods, or substitute fresh peas
- or frozen baby limas
4 1/2 c hot shrimp broth or chicken broth

Peel and devein shrimp. Reserve shells.

Make the shrimp broth: in a medium pot put the
shrimp shells, sliced onion, sliced garlic, bay
leaf, thyme sprig, and 1 ts salt. Add 7 c water
and bring to a gentle simmer. Cook for 30 min,
then strain. Taste and adjust for salt; the
broth needs to be well seasoned. Yield should
be about 5 c. Reheat just before using.

Rinse the shrimp briefly in a bowl of cool
lightly salted water, blot with paper towels,
and put in a bowl with 1 Tb olive oil, the
garlic, 1/2 ts pimenton, and a little salt.
Mix well to coat with seasonings and let
marinate at least 15 min or up to 1 hr.

Heat the oven to 375F. In a 14" paella pan,
earthenware cazuela, or cast-iron skillet,
add 5 Tb olive oil over medium heat. Add the
shrimp in one layer and cook  30 sec per side.
Remove shrimp and set aside. Add the diced
onion and chorizo to the pan along with a
pinch of salt. Let the mixture cook in the
oil, stirring frequently, until well softened
and barely colored, about 15 min. Add the
saffron and remaining 1/2 ts pimenton and
cook a little more.

Add the rice and raise the heat to medium high.
Stir well to coat with the onion mixture. Add
the fava beans and season with salt and pepper.
Add 4 1/2 c hot shrimp broth and bring to a
brisk simmer, stirring once or twice only to
distribute the fava beans. Taste broth and
adjust seasoning if necessary. Simmer,
uncovered, until most of the broth has been
absorbed, about 10 min. Turn off the heat and
arrange the parcooked shrimp over the surface
in one layer.

Place the pan on the middle rack of the oven
and bake for 10 min. Remove the pan from the
oven and cover with a clean dish cloth. Let
the rice rest for 10 min before serving.
Serve with homemade garlic mayonnaise or
aioli if desired.

NY Times, 5/25/2012

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