Text 18045, 105 rader
Skriven 2007-07-16 07:16:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Li-ions
===============
On 07-15-07 MICHAEL LOO Scribbled to DAVE DRUM about Li-ions 836

ML> RH> DS> Heh.  I rarely turn mine off.  Even when it's charging.
ML> RH>Same here.  When I first got mine, I turned it off but Steve
ML> RH>fussed at me as we have free air time phone to phone since we've
ML> RH>the same carrier & he was in TZ, I was in HI.  Now, since they
ML> RH>are our only phones, they're on 24/7.  It is good to let it run
ML> RH>down to almost out every so often tho.
ML> DD> You're not supposed to have to do that with the Lithium-Ion
ML> DD> batteries. Which is a good thing.

ML>I know that my ideas (and that of many others) regarding
ML>recharging of batteries date from the NiCad days, when
ML>you had to actively manage your batteries, otherwise they
ML>would go poof at an early age. How is one supposed to treat
ML>the new fangled Li-ion and NiMH ones?

ML>Can you fill in the table for me -

ML>run down before recharging? cycles

ML>NiCad important             1000
ML>NiMH     ?                    ?
ML>Li-ion   ?                    ?

I really have no clew. My original Virgin Mobile cell is six years old 
now and still going strong on the original Li-Ion battery.

I am told that the advantage of Li-Ion over Ni-Cad is that it does not 
develop a "memory". I am not directly familiar with NiMH batteries. 

(Chorus of gasps as Dave admits he is not omniscient  Bv)= )

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pasta Salad With Tuna, Chickpeas & Lemon-Mint Dressing
 Categories: Pasta, Seafood, Dressings, Citrus
      Yield: 4 servings
 
     12 oz Fusilli pasta
    3/4 c  Frozen peas
  1 1/2 ts Grated lemon zest
      3 tb Fresh lemon juice
           -=PLUS=-
           Lemon juice to taste (abt 2
           - lemons total)
    1/4 c  Chicken or vegetable broth
      2 tb Chopped fresh mint
           -=PLUS=-
      2 tb Thin sliced mint
      3 tb Fine chopped Italian
           - parsley
    1/4 c  Finely chopped shallots
           Salt and pepper
    1/4 c  Olive oil
      6 oz Can tuna in oil; drained,
           - broken up
      1 c  Chickpeas; drained
 
  This recipe takes less than 30 minutes to prepare, but it needs to be
  refrigerated for at least an hour before serving.
  
  Cook the pasta in a large pot of liberally salted water until al
  dente, or according to package directions, adding the peas during the
  last 5 minutes or so of cooking. Drain, then rinse briefly to just
  cool. (It's OK if the pasta is a little warm; it's better not to
  drown it in cold water.) Set aside in a colander to drain completely.
  
  Meanwhile, combine the lemon zest, 3 tablespoons lemon juice, the
  broth, 2 tablespoons chopped mint, parsley and shallots in a large
  bowl. Season with salt and pepper. Whisk until the salt dissolves,
  then whisk in the olive oil.
  
  Add the pasta and peas to the bowl, along with the tuna and chickpeas.
  Toss well, season with salt and pepper and refrigerate for at least 1
  hour.
  
  Before serving, add more lemon juice, salt and pepper. Stir in the
  reserved mint.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
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