Text 31468, 80 rader
Skriven 2012-11-30 06:39:57 av Dave Drum (1:18/200.0)
  Kommentar till text 31458 av MICHAEL LOO (1:123/140)
Ärende: iGoogle
===============
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 DD> There used to be a gadget on my iGoogle home page that offered an NYT
 DD> archival puzzle every week. I could whip through those in half an hour
 DD> or so (amazing myself sometimes). But, the widget has long since died
 DD> and won't come back to life.   Bv(=

 ML> I am proud to say that I don't know what an iGoogle home
 ML> page is.

It's a home page - easily customisable, that is more-or-less an offshoot of my
GMail account. It holds RSS feeds for BBC News, NPR, Reuters, NYT, The
Register, CNet News, Wired, Simply Recipes and others ... along with a gaggle
of handy gadgets for converting currencies, temperatures, length, weight,
volume, etc. And a handy-dandy language translator. And Google has announced
that it is going into the bin on 13 Nov next. 

The best substitute I have found so far is an aggregator page from netvibes.com
- but, it doesn't have the gaggle of handy gadgets available unless one pays an
annual subscription fee. The widgets are nice - but, not essential.

Is there a Luddite home page that you favour?

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Shad Roe with Bacon
 Categories: Seafood, Offal, Pork, Citrus, Herbs
      Yield: 4 Servings
 
      4    (to 6) lobes of shad roe
      1 tb Salt
      6 sl (to 10) smoky, thick-cut
           - bacon
           Flour for dusting
      1    Lemon; quartered
           Fresh herbs such as chervil,
           - fennel or parsley, garnish
 
  Shad are one fish where the eggs are valued more than the
  fish itself. Shad roe is vaguely fishy, but not
  overpoweringly so, and the texture is similar to a good
  meatball -- soft yet meaty. Shad roe cooked in bacon fat,
  served with lemon and a fresh spring herb is the classic
  way to cook this delicacy, which only comes around in late
  spring. The keys to this dish are very fresh roe, very
  good bacon and a zingy herb to accompany it.
  
  NOTE: You need to start this dish a day ahead.
  
  Mix the salt and 2 cups cold water until it's dissolved.
  Submerge the roes in the salt water and let soak in the
  fridge overnight.
  
  Slowly cook the bacon in a pan until crispy, then set
  aside to drain.
  
  Meanwhile, flour the roes and set aside until the bacon is
  done.
  
  When the bacon is finished, turn the heat to medium-high
  and cook the shad roe for 1 minute. Turn the heat down to
  medium, then cook for another 2-3 minutes, until golden.
  Turn and cook the other side for 2-3 minutes. No longer!
  Overcooked roe is chalky and nasty.
  
  To serve, arrange bacon on a plate, place the fresh herbs
  on the bacon and then the roes on top. Serve with a lemon
  wedge.
  
  From Hank Shaw; Simply Recipes contributor
  
  From: http://fishcooking.about.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Those who speak most of progress measure it by quantity and not by quality.
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