Text 27247, 92 rader
Skriven 2015-05-20 23:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: equipment 686
=====================
 ML> I'm tempted. Next month I am visiting my friend Jim, and the
 ML> only way to coordinate on a Sunday would be to have the use of
 ML> an European-compatible cellphone. As it is, my phone battery
 ML> holds enough current for approximately 1.5 calls, which is slightly
 ML> galling.
 NB> Mine wouldn't hold a charge long enough even for a short call... and
 NB> then getting any charge back into it became problematic and iffy at
 NB> best... I'm pretty stubborn, but that one finally got the best of me.

I thought that mine had finally given up the ghost on this
trip, but as with so many of my devices and appliances, as
soon as I got that mindset the thing suddenly leapt to
life perhaps sensing that life with me was preferable to
an empty existence in the scrapyard.

 NB> about how it works...  There's a few things that I can't do at all on
 NB> the new one that I could on the old, and a few things that I couldn't
 NB> on the old that I can do now on the new...  Including one that I DIDN'T
 NB> want at all, the browser... but I'm getting better at not
 NB> inadvertantly invoking that... not planning to use it at all, ever,
 NB> anyway...  :) 

I find it amazing that people use their phones for such
purposes; perhaps with my newly realigned visual capacity
I might be able to understand this better, if not actually
endorse the practice.

 NB> One difference it might make is that Samsung has a reputation (at
 NB> least for this model line) of it being durable like a tank... and

That's something to bear in mind.

 NB> holding a good charge for a good long time... Hopefully that will still
 NB> be the case once I've grown fully accustomed to this phone and it, like
 NB> my previous ones, has gone long obsolete...  ;)

The trailing edge, that's what we are.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crepes
 Categories: Live!, Breads
      Yield: 20 Crepes

MMMMM------------------------CREPE BATTER-----------------------------
      1 c  All-purpose flour
    1/2 c  Plus 2 Tb water
    1/2 c  Milk
      3 lg Eggs
      2 tb Unsalted butter, melted and
           Cooled
    1/2 ts Salt

  Recipe courtesy of Gourmet Magazine

  In a blender of food processor blend the flour, 1/2 cup plus 2
  Tb water, the milk, the eggs, the butter, and the salt for 5
  seconds. Turn off the motor, with a rubber spatula scrape down the
  sides of the container, and blend the batter for 20 seconds more.
  Transfer the batter to a bowl and let it stand, covered, for 1 hr.
  (The batter may be made up to 1 day in advance and kept covered and
  chilled)

  Yield: Enough batter for about 20 crepes

  TO MAKE CREPES: Melted unsalted butter for brushing the pan. Crepe
  batter (recipe above)

  Heat a crepe pan or non-stick skillet measuring 6 to 7 inches across
  the bottom over moderate heat until it is hot. Brush the pan lightly
  with the butter, heat the pan until it is hot but now smoking, and
  remove it from the heat. Stir the batter, half fill a 1/4 cup measure
  with it, and pour the batter into the pan. Tilt and rotate the pan
  quickly to cover the bottom with a thin layer of batter and then turn
  the pan to the heat, loosen the edge of the crepe until the underside
  is browned lightly. Turn the crepe, brown the other side lightly and
  transfer the crepe to a plate. Make crepes with remaining batter in
  the same manner, brushing with butter as necessary. (The crepes may
  be made in advance, stacked, wrapped in plastic wrap, and chilled for
  up to 3 days or frozen.)

  Yield: About 20 crepes

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9201 - BASICS OF SMALL EQUIPMENT

  Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM
___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)