Text 9144, 105 rader
Skriven 2014-01-25 12:29:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: rice miles 96
=====================
 DD> I have found replacement laptop bricks on eBay after the original
 DD> power  supply "bricked" for both my current (with W2K) Stinkpad and my 
 DD> slooooooow, slooooooow Gateway (w/XP). At excellent prices, shipped 
 DD> directly from guess where? And without going through Wally World.

When my equipment has joined the choir invisible, it's
always been at short notice and in too inconvenient a
location for me to have the opportunity to order from
China.

 DD> Title: Hong Kong Pork Stew
 DD> UDD Note: This must be from Hong Kong via Gay Bay

I don't think the Gay Bayians have as bad taste as that.
--

 DD> Where do you put the power brick? The output to the confuser should be

Doesn't matter where the brick gets put. 

 DD> under 20v DC. My Stinkpad uses 12v and the Gateway brick outputs 16v.
 DD> I'm not sure what the new ASUS does - as I have not yet plugged it in 
 DD> nor read the paperwork with it.

This one is 19.3 - what is happening here, though, is there's
excess current leaking someplace, and it's making its way
to the housing, where it goes through me and then down to
the ground. Wearing rubber shoes is good enough protection
that I don't feel substantial zzz going through.

 DD> Under 20v shouldn't cause a problem. 230v mains current .... that
 DD> might  curl the hair on your corpse.

I'm fairly certain that 230 isn't going to be making it all
the way to me - the stepdown function of the brick should
protect me to some degree even in that case that it goes
kaflooey.

 DD> Biryani originated in Persia and migrated Eastward. Kohnen sounds more
 DD> like a Persian name than something from the sub-continent.

I wouldn't be confident to assert where biryani or any
pilaffy dish came from.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Pilafi Me Mythia (Mussel Pilaf)
 Categories: Greek, Seafood, Main dish
   Servings: 6

           Karen Mintzias
  1 1/2 kg Fresh mussels
           Water
           Salt
    1/4 c  Olive oil
    1/4 c  Butter
      1 lg Onion; finely choppped
    1/2 c  Dry white wine
           Freshly ground black pepper
      2 c  Short grain rice
    1/4 c  Chopped parsley
           Parsley sprigs, lemon wedges

  Serves: 6 Cooking time: 45 min

  Scrub mussels with a stiff brush, scraping shells with a knife blade to
  clean them thoroughly.  Tug beard towards pointed end to remove.  Place in
  a bowl of lukewarm salted water until mussels open.  If any are open to
  begin with, tap shell - if mussel does not close, then discard it.  While
  mussels are open, run lukewarm water into the bowl so that any sand can be
  expelled from the mussels.  Drain.

  Heat oil and butter in a deep pan and add onion.  Fry gently until
  transparent.  Add mussels, cover pan and cook for 5 min until shells
  open.  If any do not open, then discard them.  Add 3 cups cold water, wine,
  1 1/2 teaspoons salt and pepper to taste.  Cover pan and bring to a slow
  simmer.  Simmer gently for 10 min, then remove mussels with a slotted
  spoon.

  Wash rice until water runs clear, then add to liquid in pan with the
  parsley.  Bring to the boil, stirring occasionally.  Reduce heat, cover pan
  tightly and cook over low heat for 15 min.

  While rice is cooking scoop mussels from shells and reserve.  Keep 6
  mussels in the shell for garnish.  Put shelled mussels on top of rice.
  Place two paper towels over rim of pan and fit lid on firmly.  Leave on low
  heat for further 5 min, then remove pan to side of stove and leave for
  10 min.

  Blend mussels through rice with a fork and pile pilafi in a dish.  Garnish
  with reserved mussels, parsley sprigs and lemon wedges.

  Note: 1/2 cup tomato puree (not paste) may replace 1/2 cup water for a
  different flavour.

  From: "The Complete Middle East Cookbook" by Tess Mallos. ISBN: 186302 069
  1

  Typed for you by Karen Mintzias

MMMMM

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