Text 14871, 150 rader
Skriven 2014-07-17 09:36:17 av Dave Drum (1:18/200)
     Kommentar till en text av Nancy Backus
Ärende: Cell phonies
====================
-=> Nancy Backus wrote to Dave Drum <=-

 -=> Quoting Dave Drum to Nancy Backus on 07-02-14 06:34 <=-

 NB> Replying from the Pond, on July 15, to be uploaded when I return home..

 DD> My current (Pantech) phone is about the size of a bar of Kirk's
 DD> Castile soap when the QWERTY keyboard is slid into its normal position
 DD> (out of sight). Some of the phones that came along shortly after the
 DD> first bag and/or brick phones were substantially thicker - which is
 DD> likely whence came the "Dove Bar"  comparison.

 NB> Mine (Motorola Tracfone) is approx. 2"x4"x1", and doesn't open up,
 NB> except to access the battery.  My previous one was larger (probably
 NB> twice the size), and also didn't open up.

I checked several Motorola phones of that type on phonescoop.com and I come up 
with dimensions of 4.33" x 1.96" x 0.59" (110 x 50 x 15 mm) for a range of 
them both with curved keys or straight-up keys. None of them showed Bluetooth 
but all mentioned "headset" capability.  Bv)=
 
 DD>> My best friend has an old LG
 DD>> phone that his kid got through the freebie gummint phone program. I
 DD>> found him a battery and an antenna for it at Cell Phone Shop
 DD>> (www.cellphoneshop.net) along with a nice, inexpensive BlueTooth
 DD>> headset. All told I spent about $10 - part of which was wasted as the
 DD>> phone is so old it's not BlueTooth capable.   Bv)=

 NB>> Probably mine isn't Bluetooth capable, either, although it does have
 NB>> settings for handsfree... which aren't being used, since I rarely have
 NB>> even any call for using the phone while driving, and pulling over works
 NB>> much better anyway...  :)

See above comment.
 
 DD> I used to do that before I had Bluetooth - drove my manager wild. But,
 DD> as I told him, "I've never wrecked one of your trucks - and I don't
 DD> plan to start now."

 NB> Makes perfect sense to me.  As to the battery, there IS a shop in town
 NB> that sells all sorts of batteries, even obsoleteish ones...  I've been
 NB> there before when I needed one that I couldn't get at the Shack...
 NB> Hopefully they'll be able to keep my phone from becoming totally
 NB> useless...  (G)

I have a nice battery shop nearly "around the corner" (within 6 blocks) from 
my tin-can. I buy AA and AAA batteries there for 45c ea. Made in Germany - NOT 
in China. Bought the battery for my motorcycle there. Auto Zone wanted $95+ 
for one. Get mine at Rex Battery for $36 (tax and all). A-Z brags that they 
will price match - but, they wouldn't go that low.  Bv(=
 
-> SWITCHING CHANNELS
 
 NB>> As it was, I pulled Michael in... and he made sure that I stayed in the
 NB>> loop fixing it...  :)  As I mentioned on the phone, it was, of course,
 NB>> well received...  :)  And the recipe passed along to various...
 NB>> We used leg quarters, since they couldn't find any thighs at the
 NB>> store... And we had plenty of red and white onions on hand, so used
 NB>> them instead of the shallots.  Oh, and used Red potatoes rather than

 DD> I think I noted that substitution on the recipe - as well as the waxy
 DD> potatoes.

 NB> Yup... that and the leg quarters, both of which subs we followed.

It is a pretty flexible recipe. As long as the basics are covered it's hard to 
mess it up.
 
 NB>> the Yukon Gold...  :)  Worked out quite well.  :)  With all the other
 NB>> food at the picnic, even serving it on Saturday night, we didn't need
 NB>> to double the recipe, just cut the leg quarters into backs, drums and
 NB>> thighs... had plenty to go around.  :)  And you had a presence there
 NB>> at the picnic, even in absentia...  :)

Which reminds me - I have a container of my basic rub here I need to send to 
Dale ... along with a bottle of Ralph's Righteous Habanero Sauce for his son, 
Brian. I'll get it done before the snow flies. I hope.
 
 DD> When I have used leg quarters (4 of them) in that recipe I have left
 DD> them intact - with one quarter to each diner. Usually when I separate
 DD> leg quarters for cooking/serving I leave the backbone and its liverish
 DD> component with the thigh portion .... like Popeyes and Kentucky Fried
 DD> Colonel do theirs.  Bv)=

 NB> In other circumstances, I'd've done the same... either leave intact or
 NB> at least leave the backbone etc with the thighs... the best part of
 NB> it... (G)  In this case, the cooks got the liverish portion, doubled...
 NB> Michael and I each took two back pieces, everyone else got a choice of
 NB> a leg or a thigh... worked out pretty even... :)  IIRC, there was one
 NB> piece left over, along with some of the potatoes and onions...

Nice snack for someone.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Grilled Chicken Thighs Stuffed w/Yellow Chilies & Cheese
 Categories: Poultry, Chilies, Cheese, BBQ
      Yield: 4 servings

      4    Yellow hot peppers *
      4    Skinned, boned, chicken
           - thighs
           Salt & pepper
      6 oz Cream cheese
           Toothpicks
           Bottled BBQ sauce
           Blue cheese/ranch dressing

  * Also known as a Hungarian Wax pepper or chile, this
  pepper may have a hot flavor, but generally ranges from
  medium to hot.

  Roast peppers under broiler or using a hand held kitchen
  propane torch until skins blacken. Place in a large ZipLoc
  bag to steam for approximately 20 minutes or cool enough
  to handle.

  Salt and pepper chicken thighs and place them inside up on
  a work surface, spreading them open. Reserve.

  Scrape most of the skins from the peppers (you do not need
  to remove all of the charred skin). Slit the peppers open
  and remove seeds and veins.

  Stuff each pepper with 1/4 of the cream cheese, closing
  pepper around the cheese. Place peppers, slit side down on
  inside of each chicken thigh, centering on chicken thigh.
  Close thigh around pepper, securing with toothpicks.

  Grill over medium/hot coals using indirect heat method,
  for about 20 minutes or until done, turning occasionally.
  Remove and serve with BBQ sauce and blue cheese or ranch
  dressing.

  INDIRECT HEAT METHOD: Prepare coals to medium/hot heat or
  turn a gas grill to medium high. Place thighs around the
  edges of the coals or gas burners, not directly over the
  heat source. Cook for 20 minutes, turning occasionally.
  Just before serving place thighs directly over heat source
  for 3-4 minutes, turning frequently.

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... A poet's hope: to be like some valley cheese. Local, but prized elsewhere.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)