Text 32224, 66 rader
Skriven 2015-10-20 21:07:00 av JIM WELLER (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: wireless
================
-=> Quoting Michael Loo to All <=-

 ML> the formerly less-developed nations have embraced
 ML> wireless technologies to a much greater degree than
 ML> the Americans have.

A Yellowknife company has become a global player in satellite based
cell phone and internet service in remote locations, difficult
terrain and severe climates. It brought high speed broadband
internet to 28 scattered communities in the high arctic in Nunavut,
and has set up WANs for Care throughout eastern Africa and done
major installations in Zambia, Kiribati and two regions in Indonesia
as well.


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Barthelasse Sauteed Chicken
 Categories: French, Italian, Chicken, Wine
      Yield: 4 Servings
 
  2 1/2 lb Frying chicken: cut into
           -serving pieces
           S&P
    1/4 c  Olive oil
    1/4 c  Dry white wine
           Persillade made with
      2 cl Garlic
 
  The garlic for a persillade should be chopped very finely; First
  slice it paper-thin, then chop it repeatedly, gathering it
  together in a mound with the knife blade and chopping through it
  again before assembling it with the parsley and re-chopping. A
  normal portion of persillade is 2 tablespoons of finely chopped
  flat-leaf (Italian) parsley chopped with 1 clove of finely chopped
  garlic. Use 2 cloves of garlic in this recipe.
  
  Season the chicken pieces with salt and pepper to taste. warm the
  olive oil in a saute pan over medium-high heat. Put all the pieces
  in the pan except breasts. saute, turning the pieces, for 15
  minutes. Add the breasts and saute until all the pieces are nicely
  colored on both sides, about 10 minutes longer. Add the wine,
  moving the chicken pieces around and scraping the pan bottom with
  a wooden spoon until the browned bits dissolve. Add the
  persillade, turn the pieces around and, when the characteristic
  odor of cooking parsley and garlic fills the air, serve directly
  from the pan. This recipe yields 4 servings.
  
  Comments: La Barthelasse is an island in the Rhone River, between
  Avignon and Villeneuve-les-Avignon. In the last century, it was a
  favorite rendezvous for Sunday lunch, when residents of both towns
  flocked to the restaurants there to eat poulet a la Barthelasse.
  
  Recipe by: PROVENCE THE BEAUTIFUL COOKBOOK by Richard Olney
 
MMMMM
  

YK Jim


... My cell co. sucks: bill has a $200 surcharge for "Calling People."

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