Text 1291, 117 rader
Skriven 2013-06-17 14:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av STEPHEN HAFFLY
Ärende: technology 716
======================
 SH> If it is just oxidation, then cleaning it off should help. However, I
 SH> suspect it is more serious than that.

No doubt. I shouldn't complain about this thing - it's taken
tons of abuse from me and others, and I really have gotten
full use out of it.

 SH> I thought you had another identical laptop. Is the other one broken
 SH> too? 

I never went that route - I'd talked about it here regarding a
successor to this one, but instead I economized and had the Acer
worked on a bit. Next time I will probably do what I said and
get twin cheap ones. My current nod to reality is getting a 1TB
Canvio and sometime this week doing a full backup, then deciding
on a plan for the future.

 SH> A hairline crack could indicate the cord was jerked while plugged-in
 SH> or it was hit or dropped on that corner. Even if it were in a laptop
 SH> bag, it might not have been protected. As for the Ethernet port, that
 SH> also might be an indicator of deeper problems like a cracked
 SH> motherboard. However, it is difficult to diagnose without being able to
 SH> see the equipment.

It has been dropped, jostled, yanked, thwacked, and otherwise
manhandled.

 SH> As for the heat, is it near the power connector? It may be coming off
 SH> of the CPU. Get a can of Electronics Duster and blow any dust out of
 SH> the heat-sink fins. That will help it to cool more efficiently.
 ML> I've always done this periodically and have always propped the
 ML> laptop up with a book or sometimes with the brick itself to
 ML> get additional clearance and airflow. Why don't manufacturers
 ML> make an enhanced wedge-shaped battery pack to provide this
 ML> from the start?
 SH> Good for you. I've seen some awfully dusty laptops.

That's one of the things I learned from my very first laptop,
a 386SX-20 of which the airline security guys all said "wow,
that's the smallest computer I've ever seen." That was well
before the TSA.

  Why not a thicker
 SH> battery to lift the back end? Simple. Apple made everyone try to get
 SH> thinner and flatter in their designs. Such a battery can be purchased
 SH> for some machines. Those are usually higher-capacity batteries which
 SH> have more cells inside. The stock one may have six. The thicker ones
 SH> may have nine or twelve. The additional capacity adds both bulk and
 SH> weight. 

Fair enough, but it seems so sensible. 

Polenta Fries With Spicy Tomato Vinaigrette
cat: appetizer
Yield: 6 to 8 servings

h - For the tomato vinaigrette
2 md onions, peeled and diced
1/4 c plus 2 Tb extra virgin olive oil
16 oz canned whole plum tomatoes, drained
1 c loosely packed fresh basil leaves
2 sm bay leaves
1/4 c sherry vinegar
2 1/4 ts cayenne pepper
h - For the polenta fries
5 Tb butter
Salt and freshly ground black pepper
1 lb regular polenta
1/4 lb grana Padano cheese, finely grated
Flour for dusting
Vegetable oil for frying

Prepare tomato vinaigrette: Combine onions and 1/4 c
olive oil. Cover, and place over med-low heat. Cook
until onions are tender but not colored, about 5 min. Add
tomatoes and break apart with a wooden spoon. Add basil
and bay leaves; reduce heat to low. Simmer, covered,
until tomatoes are soft, about 30 min. Set aside to cool.

Discard bay leaves. In a blender, combine tomato mixture,
vinegar, cayenne pepper, and remaining 2 Tb olive oil.
Blend until smooth. Transfer to a serving bowl, and set
aside at room temperature.

Prepare polenta: Use 1 Tb butter to grease a 12"-x-17"
jellyroll pan or baking sheet; set aside. In a large
saucepan, bring 2 qt of lightly salted water to a boil.
While stirring constantly, pour in polenta in a thin,
fine stream. Continue to stir until mixture is smooth.
Cover, and reduce heat to low. Allow polenta to cook
until thickened, stirring frequently, about 25 min.
When polenta is thick, stir in cheese, remaining 4 Tb
butter, and salt and pepper to taste. Immediately pour
into buttered pan, spreading evenly with a wet spatula.
Allow to cool, then refrigerate until chilled and firm,
1 to 2 hr.

Turn chilled polenta onto a lightly floured surface.
Using a 3" scalloped cookie cutter, cut polenta into
circles, and cut each circle in half to make half-moons.
Lightly dust with flour, and set aside.

Fill a large skillet with about 1 1/2" oil. Bring oil to
350F; use a thermometer or test by dropping in a bit of
chilled polenta, which should sizzle and begin to brown.
Working in batches, place floured half-moons in an even
layer in pan. When they are crisp and golden brown on
undersides, turn with a spatula to brown other sides,
10 to 15 min total frying time. Drain on paper towels.
Serve very hot, accompanied by tomato vinaigrette.

Adapted from Andalu, San Francisco


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