Text 23167, 101 rader
Skriven 2012-04-01 11:02:24 av Dave Drum (1:18/200.0)
  Kommentar till text 23107 av MICHAEL LOO (1:123/140)
Ärende: puter fun 449
=====================
-=> MICHAEL LOO wrote to STEPHEN HAFFLY <=-

 SH> I think Lilli was just thinking of the battery, but it it led you to
 SH> find the loose screws, and if tightening them is what fixed the
 SH> problem and not just removing and reinstalling the battery, then it was
 SH> a good solution. However, I would have suggested one more thing. Go to
 SH> a hardware store and get a little tube of Locktite Blue 242 thread
 SH> sealer. Remove the screws that keep loosening and put a drop of
 SH> Locktite on the threads and then screw them back in (please use a

 ML> Would something like nail polish perform the same function?

You betchum, Red Ryder. Applied on the top of the screw - lapping over onto the
body of the device. It will hold the screw against vibrating loose - and
provide evidence of tampering (never mind - it's a warranty service thing). 

Use any colour nail polish. And not on the threads. 

If you use Loc-Tite on the threads - DO NOT USE RED LOC-TITE - stick with the
Blue that Stephen recommended. Red is AKA "Stud and Bearing Seal" and is
designed to be permanent ... and you may want to remove those screws on purpose
at some time in future - without resorting to drills and E-Z Out tools.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Studynyna Rybiacha (Fish in Aspic)
 Categories: Seafood, Vegetables, Holiday, Ethnic
      Yield: 10 Servings
 
      2 lb Firm fleshed fish; sole,
           - whitefish, flounder
      3    Fish heads & trimmings
      2 lg Onions
      2 lg Carrots
      4    Black peppercorns; to taste
      1 lg Bay Leaf
      2 tb Sugar
      2 ts Salt
    1/2 oz Env Knox (plain) gelatin
 
  Wash the whole fish and fish heads in cold water.  Run a
  knife over the fish, scraping from tail to head, to remove
  any leftover scales.
  
  Rinse the gut cavity. Cut off the head at the gills, rinse again
  and cut into equal pieces. Rub inside and out with salt and set
  aside.
  
  Remove the gills from the heads. Combine the fish heads, tail,
  fins and all ingredients in a 4 quart pot, then cover with 6
  cups of cold water. Bring to a boil, skimming off the foam,
  then reduce to a gentle simmer. Cook for 20 minutes or until
  the heads are cooked through. Using a small sieve, lined with
  a wet towel or cheesecloth, pour the liquid into a 2 qt jar.
  When most is poured off, press lightly on the remains and
  pour off the rest.
  
  Place the sections of fish in about 2 cups of stock. Bring
  to a gentle boil and simmer for about 10 minutes or until
  the fish turns white.
  
  Do NOT overcook or the pieces will fall apart.
  
  With a slotted spoon, remove the fish pieces and place on
  a platter to cool. When cool enough to handle, remove the
  skin and bones trying to keep the pieces large and not
  ragged. Cover and cool.
  
  Strain the cooking liquid again and add to the rest of the
  stock. For a more intense flavor, stock may be reheated and
  reduced by a third. Dissolve the gelatin in 1 cup of fish
  stock and add. Taste and add salt if needed.
  
  Cool. Pour in enough stock to cover the bottom of a 6 cup
  fish mold or glass pan by 1/2 inch. Refrigerate until set.
  Remove the peel from the cooked carrots and slice them in
  thin rounds. Arrange the carrot rounds in an attractive
  pattern on the aspic, add a little more cooled stock, and
  cool until set.
  
  
  Evenly spread the fish pieces over the aspic, covering with
  more stock, cooling until set. Continue to add stock until
  the fish is completely covered. Refrigerate overnight.
  
  TO SERVE: Run a sharp knife around the edge of the mold.
  Place a platter on top of the mold and invert. (A hot damp
  cloth helps to release it.)
  
  Garnish with parsley sprigs and lemon slices just before
  serving.
  
  FROM: Olga Timokhina; www.ruscuisine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Fish, to taste right must swim three times-in water, in butter, and in wine
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)