Text 656, 61 rader
Skriven 2010-08-26 17:03:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Backing it up 505
=========================
 ML> Okay, then, what do you suggest for my setup?
 DD> Each set-up is different as much as the boffins at Micro$not would
 DD> like everything to be (their) "standard".

If their darn standard made any darn sense, there wouldn't be
that problem. I just reinstalled a new version of Streets and
Trips, and what the heck, I HAD to install text-to-speech
software and other shonet to get it to run. Bill Gates has a
lot to answer for.

 DD> I don't have too much trouble with using the "Program Files" directory
 DD> as a master directory. But, I use D:\Program Files\ and almost *ALWAYS*
 DD> have to go into the program's config files and edit the pre-built path
 DD> that some clown trying to make decisions for me has built into the
 DD> installer. I try to keep the C:\ partition for the necessary system
 DD> files and keep all the optional and useful stuff on a different
 DD> partition. It also helps when backing up to do that.

Sounds sort of Dale-ish. Now that the D: drive has been opened up
I might consider it. But now that the physical drive has started to
grind and make funny noises, I might not.


Rigatoni con salsiccie
cat: pasta, Italian, Beard
servings: 6 to 8

14 lg Italian sausages (about 3 lb), skins removed
3 Tb butter
3 Tb olive oil
1 1/2 c beef stock
1 1/2 lb rigatoni
2 c beef or chicken stock
3 oz butter
1 c grated Parmesan
4 eggs
1/2 ts salt
1/2 ts pepper
Italian parsley, chopped

Cook sausages in butter and oil until lightly browned
on all sides. Add 3/4 c beef stock and simmer, turning
sausages often, until sausages are cooked through, adding
more stock as necessary. Keep warm.

Cook pasta halfway; then drain and transfer to a large
skillet. Cover with stock, cover, and cook slowly
until pasta is tender and stock is absorbed. Add butter,
cheese, and 8 of the sausages (chopped I presume).
Mix well, cook 5 min, and turn the heat very low.

Beat eggs lightly and season. Spoon them over the pasta,
making indentations with a fork to the bottom of the
pan so they run down and cook lightly with the pasta and
thicken the sauce. Garnish with the remaining sausages
and sprinkle with parsley.

Source: James Beard
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