Text 33569, 131 rader
Skriven 2013-02-10 21:03:00 av JIM WELLER (1:123/140)
Ärende: Back on line
====================
I've been away almost two weeks, fighting with computers.

I have been pretty lucky, having needed only 4 of them since 1986
and having hit (by luck) Microsoft's best operating systems: DOS
3.2, Win 3.1, 98 and XP-Pro. 

But my 8 year old XP machine was dieing; the hard drive was making
weird noises.

The first replacement was another XP machine, but three years newer
and much faster that had only been used for two weeks, then put into
storage and forgotten. It was free for the taking. It took me a
couple of days to transfer over my old DOS programs and files.

I neglected to update the 5 year old anti-virus program right away!
The first time I went on-line I got nailed with the ransomware known
as the Ukash police virus which locks up a computer completely
unless you pay a ransom (or know how to get rid of it).

The broken English with a Russian accent was hilarious: the Internet
Abuse Unit of the Polizei of the State of Canada had detected that I
have been either illegally sharing music files and/or distributing
child pornography and/or watching bestiality videos all of which
could get me 2-8 years (sic) inkarseration in prison plus fines of
up to $500,000 upon conviction but because it was my first offence I
could pay a voluntary fine of $100 through Ukash and my computer
would be unlocked in 72 hours!

My computer guru said it would be difficult to clean up because he
needed the system password in the BIOS and the restore disks neither
of which came with the free machine so I gave up and purchased a new
tower that came with Windows 7 pre-installed. So then I spent a
couple of days learning the new OS, the new mail program etc. and
another one transferring my old files and programs (thankfully I
still had the first machine.)

As well I got an iPad mini in Dec, an iPhone 5 in Jan and then a
blue tooth thing for using the cell phone handsfree in the car, a
wireless router for the home network and Netflix. I have joined the
21st century!


Revisiting an old thread when I was looking up "picatta" I came
across this:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Some Classic Dishes Defined Pt 1
Categories: Info, French, Italian
  Servings: 1

           picatta
           marsala
           Cacciatore
           Florentine
           Parmigiana
           Forestiere
           Oscar
           Milanese
           Diane 
           Diable

These days dishes aren't often named but simply labeled with the
cooking style and main ingredients found in the dish - for example,
"Grilled Salmon with Mango Chutney and Braised Shallots, served with
Sauteed Baby Kale." In our very creative times, this works well. It
lets the diner know exactly what he or she is ordering. In the old
days, however, cooking was less about creativity and more about
faithfully rendering Continental European Classics. These
preparation styles had names, and diners automatically knew what
they meant. Here is a list of some common preparation styles you may
run across:

Picatta - According to the French Food Encyclopedia Larousse
Gastronomique, "picatta" was ORIGINALLY a word for small veal
medallions. These picattas could be cooked in any manner. We must
assume they were often lightly coated in flour, sauteed in butter,
and served in a light lemon-white wine-butter and shallot reduction
sauce with capers, because that is TODAY'S definition of picatta.
Chicken, veal, and fish are often served picatta-style.

Marsala - Marsala is a heavy fortified wine that is made on the
Island of Sicily. Dishes cooked Marsala-style are lightly floured,
sauteed, and finished with a reduction sauce of the appropriate
stock, Marsala wine, and sauteed mushrooms. Veal and chicken are
often served Marsala-style.

Cacciatore - In Italian, "cacciatore" means "hunter." Items cooked
cacciatore-style are rustic and contain mushrooms, onions, garlic,
and tomatoes, and often bell peppers. It is made with pieces of
tougher meat on the bone, browned and gently stewed in the sauce.
Originally, you were more likely to find rabbit cacciatore in the
hunter's pot than chicken.

Florentine - A fairly modern appellation, Florentine, or
"Florence-style," usually means a dish containing a creamy white
cheese sauce and spinach, and sometimes red bell pepper. According
to the Larousse Gastronomique, in Italy, dishes labeled "alla
fiorentina" are simply those indigenous to Florence and have nothing
to do with spinach. Chicken, shrimp, and pasta are often found
served Florentine-style in the States.

Parmigiana - A la Parmigiana, in French, means "In the style of
Parma," the Italian city where Parmigiano-Reggiano cheese is
produced. In Parma and the surrounding region, a light tomato sauce
flavored with basil and Parmigiano cheese is popular. In the United
States, following a food name with the word "Parmigiana" or
"Parmesan" usually denotes it is fried in a crumb coating, smothered
with heavy tomato sauce, doused with mozzarella and Parmesan
cheeses, and baked until gooey. Chicken, veal, eggplant, and other
vegetables are popular served this way.

Forestiere - This is a delicious and very classic French
preparation, and underrecognized in the United States. According to
the Larousse Gastronomique, to serve a food a la forestiere, it is
sauteed and topped with a variety of mushrooms cooked in butter with
reduced stock and bacon. Chicken, meat, eggs or vegetables can and
should be served a la forestiere.
                   
  From: Aimee Blume                     
 
MMMMM-------------------------------------------------

YK Jim


... The computer broke down, and I had to think all day

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