Text 18691, 193 rader
Skriven 2014-10-30 06:20:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Nancy Backus
Ärende: Phones
==============
-=> NANCY BACKUS wrote to DAVE DRUM <=-

 DD>> clearest in the world. I finally browbeat him into "quit being a
 DD>> cartoon male and call the lady or we'll be here until breakfast". Then
 DD>> the phone was very uncooperative ... and I heard him mutter at least
 DD>> once "Should have kept the Virgin." After the third time the phone
 DD>> re-set itself as he was dialling I offered him my phone to use.

 NB>> Now that was a very uncooperative phone indeed...  But apparently your
 NB>> AT&T phone was better behaved....

 DD> They are *both* AT&T phones ... mine is a Pantech and his is (I
 DD> think) an LG.

 NB> Right... the emphasis was on Your AT&T, versus his AT&T phone...
 NB> perhaps the Pantech is a better phone...?

Oh. OK. Yeah, my Pantech is definitely better than his LG. I suspect that it's
more a hardware issue with that particular phone than it being a poor design.
 
 DD> I offered him my Samsung A-707 flip phone which is (and has
 DD> been) rock-steady reliable. All that we need to do is put his SIM
 DD> card in the Samsung and he's good to go.

 NB> As long as the Samsung takes the SIM card...

Every phone I have seen that uses a SIM card uses the same configuration. There
may be some differences out there somewhere - but I've no seen (or noticed)
them.

 DD>> We got to the lady's farm - eventually.
 DD>> Godfrey Daniel, those Goldwings are HUGE up close. This one (a two
 DD>> wheel model) looked to be about a fourth the size of Les' small
 DD>> pickup truck. With more toys, gadgets and gimcracks than my Benz.
 NB>> Those are certainly dressers... ;)  Designed for the motorcyclist who
 NB>> wishes to travel in confort, style and luxury...  ;)  So, did he get
 NB>> the bike...?

 DD> Not yet. Her grandson is supposed to get it running and they will call
 DD> him. It certainly would not find room at my place - even for free. I
 DD> want something that, should it fall over, I have at least an outside
 DD> shot at picking back up without help from a crane.

 NB> I can certainly understand that.  It's kinda why, even in my pipe
 NB> dreams, I'd not be going for a bike but for a trike... at least that
 NB> shouldn't fall over on me... nor need my assistance in balancing... ;)

In your pipe dreams substitute a Can-Am Spyder for the big Hoggy Davidson or
Honda Goldwing. The two wheel end is in the front - which is much more stable
in the cornering and stability aspects.

http://www.motorcycle-usa.com/441/Motorcycles/Can-am-Spyder.aspx
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spider Crab w/Caviar - Pt 1
 Categories: Seafood, Greens, Citrus, Wine
      Yield: 4 Servings
 
      4    Male Spider crabs; 500g/1 lb
           - each
      4    Female spider crabs; 1 kg
           - (2 lb.) each
      4    Male spider crabs; 1 kg (2
           - lb.) each
    300 g  (10 oz.)fresh green seaweed;
           - washed well
    200 g  (7 oz.) Caviar
      1 tb Chopped chives

MMMMM-----------------------COURT-BOUILLON----------------------------
      1    Carrot; peeled, chopped
      1    Onion; peeled, chopped
           Zest of 1/2 lime and 1/2
           - lemon
    1/2 ts Fresh ginger
      1    Bouquet of thyme
      2    Bay leaves
      1 ts Black peppercorns
      1 l  (4 cups) white wine
    500 ml (2 cups) spirit vinegar

MMMMM---------------------------CREAM--------------------------------
    100 ml (6 tb) extra-virgin olive
           - oil
           Strained juice of 1 lemon
    100 g  (3 1/2 oz) chopped French
           - shallot
     50 g  (2 oz) flat leaf parsley
           - sprigs
           Fine sea salt & fresh ground
           - pepper
 
  Preparing the court-bouillon and cooking the crabs: Bring 7
  liters (7 qt.) water to a boil; add the carrot, onion, lemon
  zest, ginger, thyme, bay leaf and peppercorns;
  
  Boil for 3 minutes, then add the white wine and vinegar;
  return to the boil; reduce the heat and simmer gently for 10
  minutes;
  
  Bring back to a boil over high heat. Immerse 4 male spider
  crabs head first into the court-bouillon and cook for 12
  minutes from the time they go into the water; remove and
  drain;
  
  Skim the court-bouillon; repeat the process with the 4
  females, then the other 4 males; set aside;
  
  Prepare a large bowl of ice water; bring the court-bouillon
  to a boil over high heat and blanch the seaweed for 30
  seconds, just until it it changes color;
  
  Drain and refresh immediately in ice water; drain again and
  set aside.
  
  CONTINUED IN PART TWO
  
  From: http://www.theworldwidegourmet.com
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spider Crab w/Caviar - Pt 2
 Categories: Seafood, Greens, Citrus, Wine
      Yield: 4 Servings
 
           CONTINUED FROM PART ONE
 
  Preparing the crabs: prepare 2 bowls, one for the crabmeat,
  the other for the liquid and coral;
  
  Shell the 4 small males. Their shells will be used for
  presentation, so it's not necessary to remove the meat from
  the claws;
  
  Cut all around the head and remove the upper part of the
  shell;
  
  Reserve the liquid and coral from the head. On the lower
  part of each crab, pull on the shell and remove the meat;
  rinse the shells under cold water and set aside; shell the
  remaining 8 crabs in the same way;
  
  Using a spoon, remove the eggs under the belly of the
  females and reserve it;
  
  Delicately break the claws with a hammer or nutcracker;
  remove the meat with a shellfish fork; reserve the creamy
  liquid and coral from the head; discard the shells;
  
  Preparing the cream: in a bowl, whisk the creamy liquid,
  coral and half the eggs to a fairly smooth texture;
  
  Whisk in 5 tbsp. olive oil, adding it in a thin stream;
  
  Add the lemon juice; season with salt and pepper; add the
  shallot and flat leaf parsley; set aside;
  
  Be sure there are no pieces of shell in the crabmeat by
  sticking a skewer here and there; add half the meat to the
  cream; correct the seasoning and set aside;
  
  Place the caviar in a bowl and add the remaining olive oil
  as well as half the chives; mix gently and set aside.
  
  To serve, lay out the seaweed on 4 large serving plates;
  
  Place the empty shells in the center; spoon the crab cream
  into the middle and place the remaining crabmeat on top;
  
  Garnish with the caviar and the rest of the chives; serve
  immediately.
  
  An original recipe from Philippe Groult, (Meilleur Ouvrier de
  France 1982), L'Amphycles, one of Paris' great addresses
  8 av. des Ternes,  17th arrondissement,
  Metro Porte Maillot  - Tel: +33-1-40-68-01-01
  
  From: http://www.theworldwidegourmet.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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