Text 12701, 103 rader
Skriven 2011-06-26 09:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Wrong, wrong, wrong 517
===============================
 -=> Dave Drum said to Glen Jamieson <=-

 DD> You haven't been paying attention, Geln. Just as XXX porn drove the
 DD> home video industry to new technological heights, gamers have driven
 DD> the confuser industry to where it is today. All (without exception)
 DD> cutting edge hardware is built and optimised to run the latest "Zap
 DD> them hooligans" or "Crash that car" or "Slap that pinball" iteration.

Without exception? There must be purpose-built hardware that
doesn't conform to your description. Or even general-purpose
stuff, someplace, even if Geek Today magazine doesn't run
features on it.

 DD> The mundane business apps coming along in the wake of all of this with
 DD> enhanced graphics, sound and FX is merely a side benefit of the latest
 DD> gamer's delight. 
 DD> If it were strictly business and productivity we would still be
 DD> dealing with huge mainframe confusers and monochrome screens with
 DD> little or no graphics ... like back in the mid-70s.

I certainly take issue with that. Portability had nothing to
do with recreation, certainly at first. As far as monochrome
screens with little or no graphics, that's my ideal, and the
fact that what I want isn't available is quite irksome. Sure,
I can set a monochrome screen, but why do I have to pay for
hardware that I don't want?

 DD> It's gamers who are driving, also, the upcoming virtual reality gear
 DD> that lets you put on your computer, projects the (3-D) images onto the
 DD> insides of goggle which you wear, pumps stereo (or better) sound
 DD> directly into your ear-buds and takes it's input from the tactile
 DD> gloves or suit which you wear. Coming soon (already in development) are
 DD> smell-o-vision, taste-o-vision, etc. And damned near as good as
 DD> reality. Oh, and the leaders in this development ... scientists in that
 DD> little country surrounded by religious enemies - Israel. 

And that's all to be anticipated with bated breath for
what reason?

-Begin Recipe Export- QBook version 1.00.14

Title: Nam Jim Viet (Vietnam Sauce)
Keywords: Sauces, Thai, Colonel

                     NAM JIM VIET (VIETNAM SAUCE)
                     ============================

  DESCRIPTION:

  This is a popular dipping sauce in Thailand, though exactly why it
  is called 'Vietnamese' nobody seems able to tell me.

  The sauce may be thickened with gelatine or any of the typical
  vegetable gelling agents sold for preserve making: simply use them
  to thicken the sugar syrup as if it were water.

  Some commercial versions of this sauce puree the chilies but home
  made versions are usually made from paper thin slices of chili.

  A tablespoon of vinegar can be substituted for the tamarind paste.

  INGREDIENTS:

  1 1/2 cups water
    1/2 cup white granulated sugar
    1/4 cup kratiem (garlic), chopped very fine
    1/4 cup prik chi fa (Thai jalapenos), sliced paper thin
      1 tablespoon tamarind paste
      1 tablespoon nam manao (lime juice)
      1 teaspoon fish sauce
      X Gelling agent (optional)

  METHOD:

  Warm the water and soak the tamarind paste in it for an hour, then
  squeeze it thoroughly to extract as much juice as possible, and then
  pass it through a chinois or other very fine sieve to remove the
  pulp.

  Bring the water to a gentle boil, and stir in the sugar, dissolving
  each addition thoroughly, and continuing until all has been added,
  then continue to simmer, uncovered, stirring occasionally, to
  thicken it, by reducing the mixture to about 1 cup.

  Slice the chilies and chop the garlic.  Then when the sugar syrup is
  reduced, add the lime juice, and fish sauce (and the gelling agent
  if you are using it), and allow to cool.

  When the mixture is down to a warm room temperature, stir in the
  chilies and garlic, and leave to stand for about 30 min, before
  tasting and if necessary adding a little more lime juice or fish
  sauce to taste.

  Store in a well sealed preserving jar.  It will keep 6-8 weeks in a
  refrigerator.

  From: "Colonel I. F. K. Philpott" <colonel@korat1.vu-korat.ac.th>

-End Recipe Export- Log: Cpt. S.Lefkowitz (S.S. Mein Kind)

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