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It's like Quantum Computing: at the time you "observe" the middle, it has already become outdated.
It was only in wine that he laid down no limit for himself, but he did not allow himself to be confused by it.
― Confucian Analects: Rules of Confucius about his food
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It means a very early "retirement".
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As I read somewhere, it is when you walk down the hall with a beer belly and bald head telling everyone how sexy you feel.
If you can keep your head while those about you are losing theirs, perhaps you don't understand the situation.
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When I realized I couldn't bother anymore to build my own computer. I had bought all the parts for the computer that's currently my VM host from a local store - where I had been going for decades - and the owner was nice enough not to charge me for putting it all together.
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Isn't that when you want an expensive portable and a cheap blonde?
Freedom is the freedom to say that two plus two make four. If that is granted, all else follows.
-- 6079 Smith W.
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I think you could say this thread is what it sounds like.
Me, when I know I need to look something up but procrastinate because I know it will cause me to have to look something ELSE up because frameworks.
I’ve given up trying to be calm. However, I am open to feeling slightly less agitated.
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I entered ten puns in a pun contest hoping one would win...
But no pun in ten did!
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... can only be sent messages via ... facebook.
Are you serious ? There is no other option than creating a fecebook account to send a message to HP ? (Yes, during the week, there is a hotline with people who barely pseak english. And anyway, I do not understand why I need to talk english when I need support in France).
I have subscribed to instant ink. Every time I need to print something, my printer prints out a test sheet because of it. And this test sheet is counted on my monthly amount of printed pages
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It could be worse, support for my Samsung laser printer is now in the hands of ... HP !
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As is mine. Fortunately it doesn't appear to need any support (and no bleeding ink cartridges either!)
I've had to get a new Yellow toner cart, but the other "sample size" ones are still half full. And every time I want to print, I turn it on, I print, I turn it off. Works like a charm!
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
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We are Brothers (hihi) in printing !
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My personal HP laptop has this Support -
- A WhatsApp number (+1 786 482 6615)
- An email id (I live in India, so this is an India specific email id)
The above WhatsApp number is a US number, so should work anywhere.
Maybe this is not the printer-specific WhatsApp number, but they should be able to provide info on that.
modified 11-Oct-20 9:22am.
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HP is just an "ink" company these days. You buy the ink and they throw in a printer. The rest of the time they assemble PC's using components from others, with some branding of the OS.
It was only in wine that he laid down no limit for himself, but he did not allow himself to be confused by it.
― Confucian Analects: Rules of Confucius about his food
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Get your printers from Wal-Mart.
The employees are as ignorant as they come, and will treat it just the same as a non-working toaster, so bring it back and ask to exchange it.
I'm only half-joking.
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(a) Don't use subscription schemes.
(b) Try Canon.
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Always wanted to say that!
Anyway, following on from one of your recent posts, tomorrow I will be the owner of a cheap sous vide machine. I intend to experiment with steaks, roasts, chicken breasts, etc.
The question for now is what do you recommend to start with? Something simple that will impress the wife!
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Go with steak: Rump is good - I think that's "Sirloin" over there?. Cheap cut that has good flavour but tends to be tough to chew. Thick steaks are better than thin, wide ones.
Trim off the rubbish (Sous Vide isn't good to lumps of fat), and rub with salt, black pepper, and garlic before you bag it. You can add butter, but you don't need to.
Preheat the sous vide to 56C / 133F and cook for 60 minutes.
Remove the bag(s) and heat a pan to high, with a mix of butter and oil ("butter for flavour, oil for heat" and Gordon Ramsey says) and fry the steak for 30 seconds or each side to build a crust - this starts the Maillard Reaction which gives the outside is distinctive flavour. Put them in a warm place for the few minutes the rest will take!
Pour out the oil from the pan, and deglaze it with brandy or whiskey. Add lots of ground pepper, and beef stock, and quickly reduce, add the meat juices form the bags, and then whisk in cream (in small batches to avoid curdling) to make a pepper sauce. Serve with fries and roasted tomatoes.
Sounds like more work than it is, honest!
The result should be steak that the brown on the outside, and pink all the way through - it should have loads of "I worked hard" steak flavour, with the tenderness of fillet (Filet Mignon over there?)
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
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CookProject?
"I have no idea what I did, but I'm taking full credit for it." - ThisOldTony
"Common sense is so rare these days, it should be classified as a super power" - Random T-shirt
AntiTwitter: @DalekDave is now a follower!
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Do we really need an entire section dealing with raspberry pies?
Freedom is the freedom to say that two plus two make four. If that is granted, all else follows.
-- 6079 Smith W.
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Well you can have them plain, with yoghourt, cream, ice cream, custard ...
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agreed. we need a Cooking forum for sure.
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Thanks! That sounds delicious. I'll give it a go.
I think you got your steak terminology correct. It's been a long time since I moved across the pond but I do remember rump steak. It's also interesting that some cuts of meat are more popular in certain regions of the US than others. I moved from Texas to Idaho a few years ago and the selection at the local grocery store is noticeably different. For instance, tri tip roast is popular here (great for braising), but hard to find in Texas. Also, potatoes are insanely cheap!
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