Unusual functions of cheap parts

Recipe? ;-) It's getting into soup/curry/stew weather here in the frozen* north.

• Actually just cold nasty rain, but there was some snow earlier this week.

Best regards, Spehro Pefhany

We burned a log in the fireplace last night also. It was sufficient to keep the inside temperature above 68°F. Don't know yet if I'll need to turn on the heat this year or not.

...Jim Thompson

Ha. Well, there's a nice dry maple log in the fireplace, an ice-cold Sapporo in one of my Royal Selangor double-wall frozen pewter tankards, my VHDL code is working with minimal tweaking and all is right with the world. ;-)

Best regards, Spehro Pefhany

Am Mon, 28 Nov 2005 22:14:17 GMT schrieb Rich the Newsgroup Wacko :

One time I used an old Iron as a dummy-load for a 230V/1kW TRIAC power control circuit (we had it in the lab for improvised BGA soldering). To "satisfy" the thermostat I used a 30cm room fan.

I once owned a Knight transistorized amp that used incandescent bulbs in the output stage to limit current. When you had some brighteness, you had a problem.

I remember that it was the very worst-sounding amplifier that I ever owned.

jon

You must have to cook the bejabbers out of them - I chopped up a dill pickle once into a stew I was concocting from leftovers ane expired stuff in the pantry, and it was kind unnerving every time I bit into a pickle chunk. Or maybe I didn't chop them finely enough. (more like I "cubed" them.) My Mom [RIP] used to put weiners and sweet pickles through the meat grinder. Simultaneously. I refused to even taste the stuff. ;-)

Thanks! Rich

Recipe? For _STEW_??!!?????

You brown some meat, throw it into a pot with some veggies, add enough water so it doesn't boil dry, cover it, and simmer it until it starts to smell like food. ;-)

(Then again, I used to watch Mom cook. ;-) )

Cheers! Rich

Heh heh. I have a Knight kit-built amp that glows too, but that's a bias problem in the tube output...

...No, I don't use it regularly...

Tim

-- Deep Fryer: a very philosophical monk. Website:

I think I remember something like that, maybe with ground beef.

Here's a recipe for 'Solianka' soup with dill pickle, pickle juice and a bunch of hearty stuff. They might make it differently in Tartarstan though (home of Tartar sauce, I presume):

From other recipes for Solyanka (or however it's spelt/spelled) the common factors are beef broth, pickles, olives, capers, onions, garlic and some kind of meat-- other winter veggies are fair game. And a dollop of sour cream.

Best regards, Spehro Pefhany

Well, Galya's was all vegetable except for a cube or two of bouillon (I don't know what kind). She had chopped the vegetables so finely that I didn't notice the pickles until she showed me the jar she took them from (I couldn't understand her description of "spiced cucumbers" :-).

I don't know how she made it, since I had put her son, my step-grandson, to work with me raking a ton or so of oak leaves from my six 100+-foot trees.

Even a lovely season like autumn has its price.

John Perry

========================== Winter ? That's a comfortable Summer temp. here in northern Scotland.

Frank GM0CSZ / KN6WH

Maybe 2N4261 ? Have not looked into the datasheet, but as i remember, i have seen them sometimes in complementary with the 2N2369

Jorgen

Spehro Pefhany schrieb:

You mean Labskaus?

Here in Bremen/Germany we usually leave away the fish and use just Corned Beef (the brazilian Corned Beef is just fine). And sometimes, you find diced pickles in it. Tastes even better, then.

regards Henning

I know how to make stew, without a recipe, but it wouldn't taste like Russian stuff with capers, olives and pickles. I guess you have to make it only from stuff that would be available in the Russian countryside in February, and spice it up with the appropriate crunchy/salty bits.

Best regards, Spehro Pefhany

Noo.... I think I would have remembered something which looked like

Sounds basically like corned beef hash with sides of fried egg, pickle and perhaps rollmop herring. Though more gooey with mashed potatoes used rather than chopped.

Best regards, Spehro Pefhany

Uh, real Labskaus doesn't contain fish. And the picture is unappetizing.

Oliver

During my time in the german military, I had some courses of instruction on a base near Hamburg. One day they served Labskaus in the staff canteen there. That stuff looked just like that on the wiki photo. This was the event when I learned why they had roller blinds made of solid steel between kitchen and refectory. One of the comrades said: 'I won't eat this. That's food for pigs!' And he threw his dish into the kitchen. Most others followed. The officer of the guard, whom the cooks called after closing the roller blinds, had to draw his gun and shoot in the ceiling to calm the riot down. Since I had been near the end of the queue, I had no opportunity to try this Labskaus. I still don't know what it does taste of.

Best regards, Günther

I've always been led to believe that this wasn't a bug, but a feature. Really! (E.g., you can often get away with one diode when you'd otherwise need two if the things actually recovered quickly...)

You said it. "Um, do I eat this, or did I"

Cheers,

Phil Hobbs