Text 13041, 75 rader
Skriven 2011-07-05 19:27:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Old computers
=====================
-=> Quoting Dave Sacerdote to Dave Drum <=-

 DD> I built my first computer in the mid-70s. An SWTP-6800 
 DD> (using a Motorola 6800 CPU) w/4K ram and no storage

 DS> I swiped an Archer cassette tape recorder my mom
 DS> used to use to send "audio letters" back and forth to my great-
 DS> grandmother. It didn't have a "line out" connection so I opened the
 DS> case and soldered one in.

Just so you guys can lord it over me, my first machine was a 286, off
the shelf, and I have never gone under the hood or soldered anything.
I hire techs for that sort of stuff.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Argentine Bodega Omelet Gramajo  
Categories: Latin Amer, Eggs, Ham, Potaotes
  Servings: 4

      2    red potatoes, about 6 ounces
           each, scrubbed
      2 c  vegetable oil 
      2 TB extra virgin olive oil 
      4    thin slices jamon iberico
      4 lg eggs
           salt and pepper 

(another serrano ham or proscuitto would also work)

Cut the potatoes into very thin matchsticks. Pour the vegetable oil
into a large saucepan. Turn heat to medium high and bring oil up to
360°. Add as many of the potato pieces as will comfortably fit, and
cook until golden, two to three minutes. Remove with tongs and drain
on paper towels. Repeat process until all the potato pieces are
cooked. 

Pour one tablespoon of the extra virgin olive oil into a 12-inch
non-stick skillet. Turn heat to medium, and when shimmering, add the
slices of ham. Let them crisp up, about 15 seconds. Drain the slices
on more paper towels. 

Add the remaining olive oil to the skillet and keep the heat on
medium. Crack the eggs into a medium-sized bowl, add a pinch of salt
and pepper, and beat lightly with a fork. Pour the eggs into the
skillet. Using a spatula, fold in the edges to let some of the
uncooked eggs reach the pan surface. When eggs are set on the
bottom, but still slightly runny on top, add the fried potatoes to
half of the omelet. Place the ham slices on top of the potatoes.
Carefully, use a wide spatula to fold the other half of the omelet
on top. Transfer omelet to a cutting board. 

Cut the omelet into four sections, and divide between four plates.
Season with more salt and pepper, but only after you taste first.
The cured ham is salty, so be careful. 

:Posted by Nick Kindelsperger

  From: Serious Eats                    
 
MMMMM-------------------------------------------------




Cheers

YK Jim


... I'm not very good with technology and I tend to break stuff.

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