Replies

Max,

I’ve locked the other threads you started on the same subject in different forums. See Rule 14 and please don’t do it again, it takes up resources and doesn’t serve any purpose other than confusing the rest of the loungers!

Ahh, I see! In that case, I suggest you go to Woolies, got to the vegie section and look for some pre-made herb sauces in toothpaste style wrapping. They are quite ok, I endure them whenever we eat at some non-culnary friends of ours.

Here’s one that you use cold, ie, you just pour it over the ready-to-eat pasta :

• 3 grams of freshly ground nutmeg
• 1 teaspoon of brow suger
• a bit of freshly ground pepper
• 6 to 8 fresh basil leaves.
• 1 twig of oregon leaves. (remove the stick, put the stick on your window sill and let it dry, you can use that in another dish another day )
• 1 teaspoon of lime (preferred) or lemon jest.[/list]If you have a mortar and pestel, put all the above ingredients in it and squash it up until it is a nice paste. Then gradually add 250ml of Extra Virgin Olive Oil and mix in well

  If you don’t have a mortar/pestel put all ingredients into 250ml Extra Virgin Olive Oil in a kitchen wizz and mix up until smooth.

  When ready, pour over pasta, top up with some fresh grated Parmesan cheese.

  Store the leftover of the mixture in a glass (NOT plastic!) bottle in your fridge.

Please don’t double-post in different forums, if in doubt, ask one of the VIP’s or Mods via a PM (Private Message) where to post it.

If you post two identical questions in two different forums, you run the risk of missing out on the excellent expertise of the users of one or the other.

Responses here please

Enjoy the lounge,

Thanks Mark.

What used to be a 512Mb HD (no idea why???) is now back to being a 6.8 Gb drive, even the BIOS detects it as such.

Because I’ve got nothing to work with on that computer other than a floppy boot disk, so I’ve gotta go in via debug

ahh, that’s easy:

BTW, I’d suggest you have a nice, cool Rose with it . Also, next time you copy the word R

Unlike you Swiss, here in Oz, we’ve got a real problem finding the right potatoes. Coliban is about the only species you can use, and then only raw. It’s near impossible to make R

Cees,

I wish all questions I get were this easy:

Drink the wine that’s in the bottle

Preparation time 10 minutes, cooking time 1 1/4 to 1 3/4 hours, difficulty: easy peasy ! Taste sensation: Sensational !

Ingredients:

Potatoes (2 medium sized per person), One large onion per six people, one slice of bacon per 3 people, butter, Extra virgin olive oil.

Method:

It’s important to follow the methods in sequence (to get temperatures right etc.)

Peel potatoes, put peeled potatoes in cold water.

Slice onion as thin as humanly possible.

Get a non-stick frying pan out, put on medium heat.

Cut bacon into smallest possible pieces.

Finely grate potatoes (do NOT drain juice from potatoes, this will become the “glue” that holds our dish together later on), a food processor is obviously helpful here.

Put 50 grams (per person) of butter into frying pan, by now, it should sizzle immediately. Add 50mls (per person) of extra virgin olive oil.

Cover frying pan with a thin layer of grated potatoes. Add some bacon and finely sliced/chopped onions, add a little salt. Repeat until all is used up, ensuring that the top layer is, just like the bottom layer, grated potatoes..

Now put stove on lowest heat possible, occasionally press everything down, push down on the edge of the frying pan, keep it clear, jiggle it from time to time to ensure nothing is stuck. Every 10 to 15 minutes, check to see that the underside is getting crispy brown. Once you’re there, carefully slide out dish into a large plate. Put more butter/oil into frying pan, turn plate upside down, on top of frying pan, and fry for 20 minutes or so on other side. (Make sure dog eats everything you dropped on the floor during this process, otherwise you’ll have to clean it up yourself)

After some 20 minutes or so, you should be able to flick the potato-pancake over, just like a pancake. If you can’t or are afraid to, just use a plate as we did on the first flip.

The lower the heat and the longer it takes, the better. Don’t forget to (at regular intervals) test while cooking, the white wine you are going to have with this meal because you simply can not afford to take the risk of spoiling a perfect dinner with some crummy old wine !

Hint:

It will take you at least 5 or six goes to get it to a level of culinary perfection. The outside needs to be crispy and the inside soggy, wet and juicy. Time will depend on your stoves, the “key” secret is to cook it as slowly as humanly possible. Naturally, the choice of potatoes is a key part, I get the best results with coliban potatoes.

Condiments:

Crisp salad and veal or chicken sausages.

You didn’t by any chance install ZoneAlarm Pro 3.1, did you ? (As soon as I did that, mine stopped.)

Hi Mark,

Ok, I’ve added Cayman Islands to the list of countries and your 3 main islands Cayman Brac, Grand Cayman and Little Cayman to the list of states and Leif made this flag for you which you can use in your sig by adding this code [image]http://www.wopr.com/w3timages/ciflag.gif[/image] .

It looks to me as though McAffee is giving you a false positive BigAl, It’s probably reacting to the script items shown on that page. My AV didn’t react until I created an actual script out of the contents on that page. Thanks for your warning though.

As mentioned by DaveA, this appears to be nothing more than an attempt to push some software product. Furthermore, it is definitely not a good idea to post links based on IP numbers. The given number resolves to a user at tb.shawcable.net, an unknown person with a permanent cable connection. The language used on some of pages on that site is definitely no keeping with the lounge philosophy. Hence my editing of your post.

This has happened on 3 other systems I’m aware of, but I have no idea what the reason for it is, nor would I have a cure. In any case, please take a look here, and, before installing the new program, uninstall FieldSniffer.