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#1
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Prime Rib
Read an interesting recipe and tried it myself. Recipe called for
roasting prime rib at 120°F for 18 hours. Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) ... http://www.analog-innovations.com/Fa.../Prime_Rib.jpg Amazingly tender. Recipe said that slow cooking plays on enzymes to make it melt in your mouth. (To accommodate family members spread over 400 miles we had our Christmas "Eve" all-family event last night, so they could return home for their individual family celebrations.) Merry Christmas and/or Happy Hanukkah! We celebrate both, since our family is a true "melting pot" of ethnicities, religions AND politics (even some Democrats :-) ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | Annoy a Liberal... Suggest That They Use Their Own Money to Fund a Company |
#2
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Prime Rib
"Jim Thompson" wrote in message ... Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) ... http://www.analog-innovations.com/Fa.../Prime_Rib.jpg Amazingly tender. Recipe said that slow cooking plays on enzymes to make it melt in your mouth. (To accommodate family members spread over 400 miles we had our Christmas "Eve" all-family event last night, so they could return home for their individual family celebrations.) Merry Christmas and/or Happy Hanukkah! We celebrate both, since our family is a true "melting pot" of ethnicities, religions AND politics (even some Democrats :-) ...Jim Thompson I slow cook pork chops on the barbeque at medium to low. Takes about 20 or so minutes, they are done when you see steam coming off the chops. Tender and juicy. I'm not one for searing stuff on the grill, but some swear by it. Merry Christmas! Cheers |
#3
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Prime Rib
On Sat, 24 Dec 2011 12:51:19 -0500, "Martin Riddle"
wrote: "Jim Thompson" wrote in message ... Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) ... http://www.analog-innovations.com/Fa.../Prime_Rib.jpg Amazingly tender. Recipe said that slow cooking plays on enzymes to make it melt in your mouth. (To accommodate family members spread over 400 miles we had our Christmas "Eve" all-family event last night, so they could return home for their individual family celebrations.) Merry Christmas and/or Happy Hanukkah! We celebrate both, since our family is a true "melting pot" of ethnicities, religions AND politics (even some Democrats :-) ...Jim Thompson I slow cook pork chops on the barbeque at medium to low. Takes about 20 or so minutes, they are done when you see steam coming off the chops. Tender and juicy. I'm not one for searing stuff on the grill, but some swear by it. Merry Christmas! Cheers Steaks? I quick sear each side then set to the side off the active burner to finish... DCS propane grill. Merry Christmas to you and your family as well! ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | I love to cook with wine. Sometimes I even put it in the food. |
#4
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Prime Rib
On Sat, 24 Dec 2011 09:21:04 -0700, the renowned Jim Thompson
wrote: Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. 120°F ? Can't you just leave it outside for a few days? ;-) Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) ... http://www.analog-innovations.com/Fa.../Prime_Rib.jpg Amazingly tender. Recipe said that slow cooking plays on enzymes to make it melt in your mouth. (To accommodate family members spread over 400 miles we had our Christmas "Eve" all-family event last night, so they could return home for their individual family celebrations.) Merry Christmas and/or Happy Hanukkah! Same to all. We celebrate both, since our family is a true "melting pot" of ethnicities, religions AND politics (even some Democrats :-) ...Jim Thompson rantI noticed some Christmas Cake at the grocery store. Haven't had really good Xmas cake since the mom of a friend moved away to a retirement community- she used to turn it out in virtually industrial quantities for close friends and family. Unfortunately, upon closer examination, it was actually "Holiday Fruitcake" and not Christmas Cake. What's next, lighting of a "Holiday Menora"? /rant ;-) Best regards, Spehro Pefhany -- "it's the network..." "The Journey is the reward" Info for manufacturers: http://www.trexon.com Embedded software/hardware/analog Info for designers: http://www.speff.com |
#5
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Prime Rib
On Sat, 24 Dec 2011 13:12:42 -0500, Spehro Pefhany
wrote: On Sat, 24 Dec 2011 09:21:04 -0700, the renowned Jim Thompson wrote: Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. 120°F ? Can't you just leave it outside for a few days? ;-) Not in December... it's only going to be 60°F today... it's Winter-time ;-) Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) ... http://www.analog-innovations.com/Fa.../Prime_Rib.jpg Amazingly tender. Recipe said that slow cooking plays on enzymes to make it melt in your mouth. (To accommodate family members spread over 400 miles we had our Christmas "Eve" all-family event last night, so they could return home for their individual family celebrations.) Merry Christmas and/or Happy Hanukkah! Same to all. We celebrate both, since our family is a true "melting pot" of ethnicities, religions AND politics (even some Democrats :-) ...Jim Thompson rantI noticed some Christmas Cake at the grocery store. Haven't had really good Xmas cake since the mom of a friend moved away to a retirement community- she used to turn it out in virtually industrial quantities for close friends and family. Unfortunately, upon closer examination, it was actually "Holiday Fruitcake" and not Christmas Cake. What's next, lighting of a "Holiday Menora"? /rant ;-) Best regards, Spehro Pefhany Granddaughter Allison (deceased son Duane's daughter) is visiting from Rancho Mirage thru the end of the year, so we've been lighting a candle each evening. As for this Happy Holidays crap... there is no holiday in the US called "Happy", but there is one US official holiday called "Christmas", made an official US holiday by President Grant. (And I love Fruitcake, but no one else in the family does :-) ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | I love to cook with wine. Sometimes I even put it in the food. |
#6
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Prime Rib
On 12/24/2011 1:12 PM, Spehro Pefhany wrote:
On Sat, 24 Dec 2011 09:21:04 -0700, the renowned Jim Thompson wrote: Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. 120°F ? Can't you just leave it outside for a few days? ;-) Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) ... http://www.analog-innovations.com/Fa.../Prime_Rib.jpg Amazingly tender. Recipe said that slow cooking plays on enzymes to make it melt in your mouth. (To accommodate family members spread over 400 miles we had our Christmas "Eve" all-family event last night, so they could return home for their individual family celebrations.) Merry Christmas and/or Happy Hanukkah! Same to all. We celebrate both, since our family is a true "melting pot" of ethnicities, religions AND politics (even some Democrats :-) ...Jim Thompson rantI noticed some Christmas Cake at the grocery store. Haven't had really good Xmas cake since the mom of a friend moved away to a retirement community- she used to turn it out in virtually industrial quantities for close friends and family. Unfortunately, upon closer examination, it was actually "Holiday Fruitcake" and not Christmas Cake. What's next, lighting of a "Holiday Menora"?/rant ;-) Nah, that's multicultural, so it's okay. Merry Christmas! (so there) Phil Hobbs -- Dr Philip C D Hobbs Principal Consultant ElectroOptical Innovations LLC Optics, Electro-optics, Photonics, Analog Electronics 160 North State Road #203 Briarcliff Manor NY 10510 845-480-2058 hobbs at electrooptical dot net http://electrooptical.net |
#7
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Prime Rib
Phil Hobbs wrote: Merry Christmas! (so there) I'll see your 'Merry Christmas' and raise you a 'Blessed Christmas'! -- You can't have a sense of humor, if you have no sense. |
#8
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Prime Rib
On Sat, 24 Dec 2011 09:21:04 -0700, Jim Thompson
wrote: Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) .. Ours only goes down to 170F. I wonder what the conversion factor is. Merry Christmas and/or Happy Hanukkah! And the same to you and yours, sir. We celebrate both, since our family is a true "melting pot" of ethnicities, religions AND politics (even some Democrats :-) Jim Democrat and part-time liberal weenie |
#9
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Prime Rib
"Jim Thompson" wrote in
message ... Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) ... http://www.analog-innovations.com/Fa.../Prime_Rib.jpg Amazingly tender. Recipe said that slow cooking plays on enzymes to make it melt in your mouth. Sounds like "sous vide". Heard about this on an NPR program then I saw several hacks and mods on instructables.com http://en.wikipedia.org/wiki/Sous-vide http://www.instructables.com/pages/s...-1&q=sous+vide Merry Christmas! Wife and I just got back from 8PM Mass where we sang in the choir. Put on Jean Shepherd's "A Christmas Story" while eating cookies and drinking Baileys. |
#10
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Prime Rib
Spehro Pefhany wrote:
On Sat, 24 Dec 2011 09:21:04 -0700, the renowned Jim Thompson Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. 120°F ? Can't you just leave it outside for a few days? ;-) That depends on the local climate. If you did this in Minnesota at this time of year, you'd need to cut it with a saw. ;-) And, I hear that there are people who actually eat raw meat, but that could just be scare stories. ;-) On the ST:TNG ep with the Klingon exchange program, they were having a dinner with roast turkey. The Klingon guy said, "This bird has been out in the sun too long." Cheers! Rich |
#11
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Prime Rib
On Sat, 24 Dec 2011 23:35:17 -0500, "Oppie" wrote:
"Jim Thompson" wrote in message ... Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. Our new Dacor will only go down to 135°F, but that's medium rare, so I gave it a shot (leftovers from 14# :-) ... http://www.analog-innovations.com/Fa.../Prime_Rib.jpg Amazingly tender. Recipe said that slow cooking plays on enzymes to make it melt in your mouth. Sounds like "sous vide". Heard about this on an NPR program then I saw several hacks and mods on instructables.com http://en.wikipedia.org/wiki/Sous-vide http://www.instructables.com/pages/s...-1&q=sous+vide Merry Christmas! Wife and I just got back from 8PM Mass where we sang in the choir. Put on Jean Shepherd's "A Christmas Story" while eating cookies and drinking Baileys. Baileys! Duh, why didn't I think of that? This is our Christmas Morning breakfast tradition: ftp://jjlarkin.lmi.net/Big_Dutch_Baby_1.jpg ftp://jjlarkin.lmi.net/Big_Dutch_Baby_3.jpg Mo got this recipe from her Italian (go figure) mom. It's a big eggy butterey puff pastry sort of thing. I starved myself down to 160 pounds leading up to this week... John |
#12
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Prime Rib
Rich Grise wrote:
Spehro Pefhany wrote: On Sat, 24 Dec 2011 09:21:04 -0700, the renowned Jim Thompson Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. 120°F ? Can't you just leave it outside for a few days? ;-) That depends on the local climate. If you did this in Minnesota at this time of year, you'd need to cut it with a saw. ;-) And, I hear that there are people who actually eat raw meat, but that could just be scare stories. ;-) On the ST:TNG ep with the Klingon exchange program, they were having a dinner with roast turkey. The Klingon guy said, "This bird has been out in the sun too long." Cheers! Rich ...and i thought Prime Rib was that stacked brunette.. |
#13
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Prime Rib
On Mon, 26 Dec 2011 00:04:31 -0800, Robert Baer
wrote: Rich Grise wrote: Spehro Pefhany wrote: On Sat, 24 Dec 2011 09:21:04 -0700, the renowned Jim Thompson Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. 120°F ? Can't you just leave it outside for a few days? ;-) That depends on the local climate. If you did this in Minnesota at this time of year, you'd need to cut it with a saw. ;-) And, I hear that there are people who actually eat raw meat, but that could just be scare stories. ;-) On the ST:TNG ep with the Klingon exchange program, they were having a dinner with roast turkey. The Klingon guy said, "This bird has been out in the sun too long." Cheers! Rich ..and i thought Prime Rib was that stacked brunette.. There was such a creature at Motorola, but with silver hair... thus nicknamed "The Silver Bullet" ;-) ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | I love to cook with wine. Sometimes I even put it in the food. |
#14
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Prime Rib
On Sun, 25 Dec 2011 08:52:06 -0800, Rich Grise
wrote: Spehro Pefhany wrote: On Sat, 24 Dec 2011 09:21:04 -0700, the renowned Jim Thompson Read an interesting recipe and tried it myself. Recipe called for roasting prime rib at 120°F for 18 hours. 120°F ? Can't you just leave it outside for a few days? ;-) That depends on the local climate. If you did this in Minnesota at this time of year, you'd need to cut it with a saw. ;-) And, I hear that there are people who actually eat raw meat, but that could just be scare stories. ;-) I have done it (raw beef). I like sushi and sashimi as well (raw fish). I won't do raw pork though. On the ST:TNG ep with the Klingon exchange program, they were having a dinner with roast turkey. The Klingon guy said, "This bird has been out in the sun too long." Cheers! Rich |
#15
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Prime Rib
Martin Riddle wrote: I slow cook pork chops on the barbeque at medium to low. Takes about 20 or so minutes, they are done when you see steam coming off the chops. Tender and juicy. I'm not one for searing stuff on the grill, but some swear by it. 20 minutes is slow? Merry Christmas! You too. -- Reply in group, but if emailing add one more zero, and remove the last word. |
#16
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Prime Rib
On Mon, 26 Dec 2011 20:50:22 -0500, "Tom Del Rosso"
wrote: Martin Riddle wrote: I slow cook pork chops on the barbeque at medium to low. Takes about 20 or so minutes, they are done when you see steam coming off the chops. Tender and juicy. I'm not one for searing stuff on the grill, but some swear by it. 20 minutes is slow? I usually do 4 minutes per side. Merry Christmas! You too. Me too ;-) ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | I love to cook with wine. Sometimes I even put it in the food. |
#17
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Prime Rib
John Larkin wrote: Baileys! Duh, why didn't I think of that? I had hot cider with spice. This is our Christmas Morning breakfast tradition: ftp://jjlarkin.lmi.net/Big_Dutch_Baby_1.jpg ftp://jjlarkin.lmi.net/Big_Dutch_Baby_3.jpg Mo got this recipe from her Italian (go figure) mom. It's a big eggy butterey puff pastry sort of thing. The recipe is probably similar to popovers, from the looks of it. -- Reply in group, but if emailing add one more zero, and remove the last word. |
#18
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Prime Rib
"John Larkin" wrote in message
... Merry Christmas! Wife and I just got back from 8PM Mass where we sang in the choir. Put on Jean Shepherd's "A Christmas Story" while eating cookies and drinking Baileys. Baileys! Duh, why didn't I think of that? This is our Christmas Morning breakfast tradition: ftp://jjlarkin.lmi.net/Big_Dutch_Baby_1.jpg ftp://jjlarkin.lmi.net/Big_Dutch_Baby_3.jpg Mo got this recipe from her Italian (go figure) mom. It's a big eggy butterey puff pastry sort of thing. I starved myself down to 160 pounds leading up to this week... John Vickie is also Italian decent. When she first told me that Canoli were filled with cheese I thought it sounded gross. Now I never miss a chance to have one. She got me four seasons worth of "Northern Exposure" which I am thoroughly enjoying. (VLC Media player and 'Breakaway' audio processor highly recommended) "Cue the moose!" |
#19
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Prime Rib
On Mon, 26 Dec 2011 21:13:09 -0500, "Oppie" wrote:
"John Larkin" wrote in message .. . Merry Christmas! Wife and I just got back from 8PM Mass where we sang in the choir. Put on Jean Shepherd's "A Christmas Story" while eating cookies and drinking Baileys. Baileys! Duh, why didn't I think of that? This is our Christmas Morning breakfast tradition: ftp://jjlarkin.lmi.net/Big_Dutch_Baby_1.jpg ftp://jjlarkin.lmi.net/Big_Dutch_Baby_3.jpg Mo got this recipe from her Italian (go figure) mom. It's a big eggy butterey puff pastry sort of thing. I starved myself down to 160 pounds leading up to this week... John Vickie is also Italian decent. When she first told me that Canoli were filled with cheese I thought it sounded gross. Or meat... generally veal. Now I never miss a chance to have one. She got me four seasons worth of "Northern Exposure" which I am thoroughly enjoying. (VLC Media player and 'Breakaway' audio processor highly recommended) "Cue the moose!" ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | I love to cook with wine. Sometimes I even put it in the food. |
#20
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Prime Rib
On Tue, 27 Dec 2011 13:11:02 -0800, Fred Abse
wrote: On Mon, 26 Dec 2011 21:13:09 -0500, Oppie wrote: Vickie is also Italian decent. When she first told me that Canoli were filled with cheese I thought it sounded gross. Now I never miss a chance to have one. Leave the gun? ;-) Yes ;-) ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | I love to cook with wine. Sometimes I even put it in the food. |
#21
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Prime Rib
On 12/27/2011 3:17 PM, Jim Thompson wrote:
On Tue, 27 Dec 2011 13:11:02 -0800, Fred Abse wrote: On Mon, 26 Dec 2011 21:13:09 -0500, Oppie wrote: Vickie is also Italian decent. When she first told me that Canoli were filled with cheese I thought it sounded gross. Now I never miss a chance to have one. Leave the gun? ;-) Yes ;-) ...Jim Thompson Speaking of guns, here's a wife examining a gun after her husband teaches her about gun safety. :-) http://www.youtube.com/watch?v=N9ZXJ...eature=related Mikek |
#22
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Prime Rib
Jim Thompson wrote: On Mon, 26 Dec 2011 21:13:09 -0500, "Oppie" wrote: Vickie is also Italian decent. When she first told me that Canoli were filled with cheese I thought it sounded gross. Or meat... generally veal. Did he mean cannelloni? Then maybe crab: http://www.foodnetwork.com/recipes/g...ipe/index.html The best canoli have a creamy filling that is not too sweet. -- Reply in group, but if emailing add one more zero, and remove the last word. |
#23
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Prime Rib
Fred Abse wrote: On Mon, 26 Dec 2011 21:13:09 -0500, Oppie wrote: Vickie is also Italian decent. When she first told me that Canoli were filled with cheese I thought it sounded gross. Now I never miss a chance to have one. Leave the gun? When Eli Wallach was killed with a canoli in Godfather 3, I was disappointed nobody said, "Leave the canoli; take the gun." -- Reply in group, but if emailing add one more zero, and remove the last word. |
#24
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Prime Rib
On Thu, 29 Dec 2011 16:47:27 -0500, "Tom Del Rosso"
wrote: Jim Thompson wrote: On Mon, 26 Dec 2011 21:13:09 -0500, "Oppie" wrote: Vickie is also Italian decent. When she first told me that Canoli were filled with cheese I thought it sounded gross. Or meat... generally veal. Did he mean cannelloni? I always get that mixed up ;-) Then maybe crab: http://www.foodnetwork.com/recipes/g...ipe/index.html The best canoli have a creamy filling that is not too sweet. Yep, "cannoli" are basically dessert crepes (note the double "n") One of our favorite Italian restaurants here, Ruffino's (Ahwatukee), does fabulous seafood cannelloni... lobster and shrimp! ...Jim Thompson -- | James E.Thompson, CTO | mens | | Analog Innovations, Inc. | et | | Analog/Mixed-Signal ASIC's and Discrete Systems | manus | | Phoenix, Arizona 85048 Skype: Contacts Only | | | Voice480)460-2350 Fax: Available upon request | Brass Rat | | E-mail Icon at http://www.analog-innovations.com | 1962 | I love to cook with wine. Sometimes I even put it in the food. |
#25
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Prime Rib
On Thu, 29 Dec 2011 16:24:11 -0700, the renowned Jim Thompson
wrote: On Thu, 29 Dec 2011 16:47:27 -0500, "Tom Del Rosso" wrote: Jim Thompson wrote: On Mon, 26 Dec 2011 21:13:09 -0500, "Oppie" wrote: Vickie is also Italian decent. When she first told me that Canoli were filled with cheese I thought it sounded gross. Or meat... generally veal. Did he mean cannelloni? I always get that mixed up ;-) Darn Italians- they also have cannellini (white kidney beans). Then maybe crab: http://www.foodnetwork.com/recipes/g...ipe/index.html The best canoli have a creamy filling that is not too sweet. Yep, "cannoli" are basically dessert crepes (note the double "n") One of our favorite Italian restaurants here, Ruffino's (Ahwatukee), does fabulous seafood cannelloni... lobster and shrimp! ...Jim Thompson Best regards, Spehro Pefhany -- "it's the network..." "The Journey is the reward" Info for manufacturers: http://www.trexon.com Embedded software/hardware/analog Info for designers: http://www.speff.com |
#26
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Prime Rib
Spehro Pefhany wrote: On Thu, 29 Dec 2011 16:24:11 -0700, the renowned Jim Thompson wrote: On Thu, 29 Dec 2011 16:47:27 -0500, "Tom Del Rosso" wrote: Jim Thompson wrote: On Mon, 26 Dec 2011 21:13:09 -0500, "Oppie" wrote: Vickie is also Italian decent. When she first told me that Canoli were filled with cheese I thought it sounded gross. Or meat... generally veal. Did he mean cannelloni? I always get that mixed up ;-) Darn Italians- they also have cannellini (white kidney beans). What gets me is Patagonia, Caledonia, and Catalonia. -- Reply in group, but if emailing add one more zero, and remove the last word. |
#27
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Prime Rib
Fred Abse wrote: On Thu, 29 Dec 2011 21:32:02 -0500, Tom Del Rosso wrote: What gets me is Patagonia, Caledonia, and Catalonia. Not to mention Catatonia. When you get that you won't know it. -- Reply in group, but if emailing add one more zero, and remove the last word. |
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