Text 31441, 85 rader
Skriven 2015-09-30 05:16:06 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: muitl 289
=================
> My biggest issue with W8 (and its bug-fix brother 8.1) was dissipated when I
> put "Classic Shell" on and got rid of all that touch-screen and tiles crap.
> Then it acted fairly similar to the Windows that we all know and hate.
> Including pressing the "Windows" key and "E" at the same time bringing up
> Windows Explorer (directory navigator utility).

Truly thanks for the tips. On this copy of 8.1 File Explorer 
seems permanently pinned to the taskbar. I've actually found
it to be useful there.

> Meanwhile, I am finding W10 (free upgrade) is actually an upgrade. And other
> than not running some of my PcDOS programs - even in DOSbox - as useful and
> responsive as XP --- and with more toys to use.

I've heard bunches of complaints regarding 10 so am on the fence
about it.

==

> I have always run MultiMail from a desk-top icon. Just double-click and hang
> on. The main difference between W8 and XP is that the newer OS will NOT
run DOS
> programs with resort to DOSbox (and sometimes not even then).
> 
> I'm still trying to get a grip on Oracle's VM Virtual Box - which will, it is
> alleged, allow me to run an iteration of XP inside of W8 and up. Maybe this
> winter when I am snowbound and the flowers are dead.

I'll experiment either at Ian's during down time or after I get
back to the States, depending on what we end up doing in France.

Jumbo lump crab cake 
categories: shellfish, starter
Servings: 4

For the crab cake:
8 oz jumbo lump crab meat, pasteurized
1 Tb mayonnaise
1 ts Dijon mustard
1 leek
3 oz white bread crumbs
1/2 ts chopped tarragon
1/2 ts chopped parsley
Salt and pepper to taste
Olive oil, for frying

Chop the white part of the leek. Wash it and saute with butter and a pn of
salt. Let cool. Mix all the ingredients in one bowl, add salt and pepper to
taste. Refrigerate for at least two hr. Mold crab cakes using a round
cookie
cutter. Heat olive oil in a frying pan. Cook each side of the crab cake
slowly until golden brown. Finish in a 350-degree oven for four min.

For the rouille sauce:
1 egg yolk
1 garlic clove
2 ts Dijon mustard
6 oz canola oil
1 pn saffron
1 ts harissa paste
2 oz water
Salt to taste

Combine egg yolk with mustard, saffron, harissa and the garlic chopped very
thin. Using a whisk, make an emulsion and add the oil. When the sauce is
done, it should look like mayonnaise. Adjust consistency with water.
Refrigerate.

For the asparagus:
12 stalks green asparagus, md size
1/2 oz butter
1/2 oz canola oil
Salt and pepper to taste

Peel and cut the bottom part of the green asparagus. Blanch in salted
boiling water. Heat the oil and butter in a frying pan over md heat. When
butter takes on a golden color, add the asparagus. Season with salt and
pepper. Remove to paper towel.

PRESENTATION: Spread sauce on a plate. Top with a crab cake. Display
asparagus on the side.

Vincent Menager, GABY, Sofitel New York
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