Text 27256, 142 rader
Skriven 2015-05-21 08:10:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Confusers
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> But that's 4 segments on US Air. Tough choice.
 DD> I thought you didn't care much for US Scareways. Or was that "back in
 DD> the day"?

 ML> It's not as though US Air has improved but rather that
 ML> United and Delta have taken a dive. US, now merged with
 ML> American, now has hands down the best frequent flyer
 ML> program though not necessarily the best product.

We live increasingly in an LCD world.
 
 DD> Some sox are coming on thumb drives these days. Not many but I am
 DD> beginning to see it more and more. Most of my useful stuff is all
 DD> downloadable from the Whirled Wide Wait.

 ML> I really, really prefer physical media.

I am of two minds (such as they are) on that. On the one hand - no physical
medium is perfect. Floppy disks, tapes, etc. deteriorate - some claim from
co(s)mic rays. Thumb drives -- I dunno. Even optical media are not permanent.
Downsucking programmes from the web or the "cloud" is time consuming and can be
a PITA. But ..... you get the latest updates and "improvements" that way.
 
 ML> I may be too much of a Scotsman to look seriously until it's
 ML> nearly too late, but thanks for that.

 DD> New Egg usually has a range of open-box, off lease and/or refubs (all
 DD> with warranty) available in the economical price ranges .... usually
 DD> with free shipping.

 ML> The search continues (but not seriously until the issue
 ML> gets really dire).

I just bought a new (to me) refurbed HP desktop from NewEgg for <$100 - I am
going to put XP on it so I can retire my old Dell tower which has been on
nearly continuously for 10 years and is getting slow and tired. And I really,
really want to maintain an XP box for some DOS based things that do not do well
under more modern(?) Whine-DOS. I am going to make it a dual boot machine with
some iteration of Linux.

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

      Title: Ubuntu Bean Soup
 Categories: Beans, Vegetables, Soups, Herbs, Chilies
      Yield: 6 servings

      3 c  Yellow Eye beans
           Olive oil; as needed
      1 lg Carrot; diced
      2    Ribs celery; diced
      1 lg Yellow onion; diced
      1    Head garlic; split
      1 bn Italian parsley; stems only
      4    Sprigs rosemary
      4    Sprigs thyme
      1    Lemon; grated peel of
      1 ts Chile flakes
      1 ts Coriander seed
      1 ts Fennel seed
           Salt & fresh black pepper
    1/2 c  Olive oil
      3 lg Carrots; diced
           Salt & fresh ground pepper
      5    Ribs celery; diced
      2    Leeks; white only, diced
      1    Head garlic; cloves sliced
           - paper-thin
      1 tb Red chile flakes
      2 tb Fine chopped fresh rosemary
      1 c  Canned San Marzano tomatoes;
           - rough chopped
    1/2 c  Chopped Italian parsley
           Extra virgin olive oil; to
           - finish

  This soup, from Ubuntu chef Aaron London, features an
  heirloom bean from Rancho Gordo, the Yellow Eye bean, an
  off-white heirloom member of the white bean family. Use
  fewer chile flakes for a milder dish. You will need a
  large double-layered piece of cheesecloth (at least 12
  square inches) and kitchen twine for the sachet. Serve
  with large pieces of toasted rustic bread.

  FOR THE BEANS: Soak the beans in a large pot or bowl
  overnight, covered with at least 4" of water.

  When ready to cook, heat 2 tablespoons of olive oil in a
  large saute pan over medium-high heat. Saute the diced
  carrot, celery, onion, garlic, parsley stems, rosemary,
  thyme, lemon peel, chile flakes, coriander and fennel
  seeds until the vegetables just start to brown, 5 to 6
  minutes. Remove from heat and transfer to the center of a
  12" square piece of cheesecloth. Gather the ends of the
  cheesecloth together to create an enclosed sachet, and tie
  with kitchen twine.

  Drain water from the soaked beans, then place beans in
  large pot. Add 4 quarts fresh water and the sachet. Bring
  to a boil, skimming foam that rises to the top. Reduce to
  a gentle simmer and cook until beans are soft and creamy,
  but not falling apart, about 18 to 20 minutes; older beans
  will take longer. Remove from heat and add about 2
  tablespoons salt. Discard sachet and allow beans and their
  cooking liquid to cool. Beans, like potatoes, absorb a lot
  of salt so re-taste after about 10 minutes and add more
  salt, if needed, and pepper to taste.

  TO FINISH: Heat the olive oil in a large pot over
  medium-high heat. Add the carrots, a pinch of salt and
  black pepper, and cook until carrots soften and are
  slightly browned, about 2 to 3 minutes.

  Add celery and leeks with a bit of salt and fresh pepper,
  and cook another 2 to 3 minutes. Once tender, push
  vegetables to the side of the pot; add garlic, chile
  flakes and rosemary, and stir until aromatic, about 30
  seconds. Lower heat to medium and cook, stirring, until
  the flavors have combined, another minute or so.

  Add tomatoes and cook another 3 to 5 minutes. Add the
  beans and their cooking liquid. Bring to a simmer and
  continue cooking, stirring occasionally, about 1 hour,
  until the vegetables are tender and flavors are balanced.

  Stir in parsley before serving; adjust flavors with salt,
  pepper and olive oil. 

  Yield: 6 servings

  Recipe from: http://www.myrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

... "Tis an ill cook that cannot lick his own fingers." -- William Shakespeare
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)