Text 26939, 68 rader
Skriven 2012-07-06 00:43:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: ned lud 919
===================
 DS> Since the human body is electrically 
 DS> conductive, touching the screen distorts its electrical field.

That kind of makes sense, but how the distortion is picked
up by the device is a mystery to me. Also, fingernails,
styli, and fingertips should all have different electrical
effects. I wonder how the device allows for all these things.

 DS> The distortions are tracked and interpreted by either software
 DS> or firmware - depending upon whether you're using a function 
 DS> built into the device or using an app or other piece of software.

The duplicative situation you describe is peculiar - seems
that it would be easier to have the built-in capability
accessible to all the software. Or do various software
imagine they have a unique way of perceiving the touch input?

 DS> Almost everything these days have software keyboards. Some you
 DS> can tap at, others you can swipe your finger along, changing 
 DS> direction or stopping over the characters you want displayed.

Shows how in touch I am with modern technology.

------------- Recipe Extracted from Meal-Master (tm) v6.30 ------------------

     Title: Chicken Chunks with Peanuts in Spicy Sauce
Categories: Hot & spicy Main dish Poultry
  Servings:  4

    1/2 c  Peanuts; raw                        3 c  Peanut oil
      2 ea Whole chicken breasts at roo        1 ea Large egg white
  1 1/2 T  Water chestnut flour                1 x 
-----------sauce------------
      4 ea Green onions                        2 ea Large cloves garlic
      1 T  Minced ginger root                1/2 c  Chicken stock
    1/2 T  Sesame oil                        1/2 T  Chinese red vingear
    1/2 T  Dark soy sauce                  1 1/2 t  Chili paste with garlic
      1 T  Dry sherry                          1 ea Pinch sugar
      1 ea Cornstarch paste

  Preparation:  Trim ends off green onions and cut light green and
  white part into 1" sections.  Mix all other sauce ingredients in
  2-quart saucepan. Reserve. Pull skin off breasts, then pull chicken
  meat from bones.  Slice meat into 1" strips, then crosswise to make 1"
  chunks.  In bowl large enough to hold chicken, add egg white to water
  chestnut flour.  Beat mixture with a single chopstick (not an egg
  beater or whisk).  Stir chicken pieces into egg mixture to coat
  thoroughly.  Marinate 5 minutes.  Note: water chestnut flour gives a
  lighter crust than cornstarch, though the latter may be substituted.
  Deep-frying:  Heat cooking oil in wok or deep-fryer to medium heat
  (you'll need more oil for deep-fryer).  Fry peanuts until they are a
  light tan color; if a test peanut browns quickly, turn down heat.
  Remove peanuts with strainer or slotted spoon; drain on paper towel or
  paper bag. Reserve. Turn up heat slightly for chicken.  Test a chunk
  first:  chicken should raise to surface immediately & brown in about 2
  minutes.  Deep-fry coated chicken chunks until golden brown.  Deep-fry
  no more than 8 chunks at a time. Use long chopsticks or spatula to
  keep pieces separate while they are frying.  Remove with long
  chopsticks or slotted spoon. Reserve. Sauce:  While deep-frying
  chicken, heat sauce to simmer.  Add green onions & peanuts about a
  minute before serving.  At the last minute, add chicken pieces to
  sauce, mix quickly & serve. Source unknown

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