[FAQ] RNIS, Telecom, GSM, Pager
Franck Brunel
La FAQ "RNIS, Numéris, ISDN", mise à jour pour la dernière fois le
24/01/99 pour intégrer les nouveautés concerant la TNR G P 97 Palier 2,
est disponible aux formats suivants:
- Adobe Portable Digital Format (PDF):
<http://worldserver.oleane.com/franck/isdnfaq.pdf>
- Microsoft Word 98:
<http://worldserver.oleane.com/franck/isdnfaq.doc>
- Postscript:
<http://worldserver.oleane.com/franck/isdnfaq.p2s>
- HTML:
<http://worldserver.oleane.com/franck/faq.html>
Voici les sujets abordés dans cette FAQ:
1) qu'est-ce que RNIS ? Et Numéris ? Et ISDN ?
2) quelle est la version du RNIS retenue par France Télécom ?
3) quel est le coût du RNIS pour l'abonné ?
4) que faut-il comme matériel et/ou logiciel ?
4.1 le matériel
4.2 les logiciels
5) est-ce vraiment intéressant ?
6) les terminaisons numériques de réseau
6.1: les vermines de la TNR G (modèle 95)
6.2: le câblage de la TNR G
6.3 la programmation de la TNR
6.4) modes d'exploitation de la TNR G
6.5) compléments de service et TNR G 95
6.6) caractéristiques techniques des interfaces de la TNR G 95
6.7) mode de fonctionnement et diffusion des appels
6.9) la TNR G 97
6.10) la présentation du numéro sur les interfaces Z des TNR G
6.11) la TNR G 97 Palier 2
6.12) glossaire
7) accès à Transpac sous RNIS
7.1) accès par le canal D
7.2) accès à transpac à partir du canal B
7.3) combien coûte l'utilisation du 0836086464 ?
7.4) comment choisir parmi les différents modes d'accès à transpac ?
7.5) comment configurer son système ?
7.6) contact
8) compléments de service et protocoles d'accès au canal D
8.1 les normes de l'IUT-T
8.2) les compléments de service
8.3) un exemple de trace
9) PPP et l'agrégation des canaux B
10) et le reste ? X2, ADSL, câble ?
11) des références
12) remerciements
Franck Brunel
and that is exactly what your dinner guests will assume!
An excellent way to expose the uninitiated to this highly misunderstood
yet succulent source of protein.
2 human baby rib racks
3 cups barbecue sauce or honey glaze (see index)
Salt
black pepper
white pepper
paprika
Remove the silverskin by loosening from the edges,
then stripping off.
Season generously, rubbing the mixture into the baby?s flesh.
Place 1 quart water in a baking pan, the meat on a wire rack.
Bake uncovered in 250° oven for 1½ hours.
When browned, remove and glaze,
return to oven and bake 20 minutes more to form a glaze.
Cut ribs into individual pieces and serve with extra sauce.
Fresh Sausage
If it becomes necessary to hide the fact that you are eating
human babies, this is the perfect solution.
But if you are still paranoid, you can substitute pork butt.
5 lb. lean chuck roast
3 lb. prime baby butt
2 tablespoons each:
salt
black, white and cayenne peppers
celery salt
garlic powder
parsley flakes
brown sugar
1 teaspoon sage
2 onion
Franck Brunel
The sandwich originated in New Orleans, where an abundance of abortion clinics
thrive and hot French bread is always available.
2 cleaned fetuses, head on
2 eggs
1 tablespoon yellow mustard
1 cup seasoned flour
oil enough for deep frying
1 loaf French bread
Lettuce
tomatoes
mayonnaise, etc.
Marinate the fetuses in the egg-mustard mixture.
Dredge thoroughly in flour.
Fry at 375° until crispy golden brown.
Remove and place on paper towels.
Holiday Youngster
One can easily adapt this recipe to ham, though as presented,
it violates no religious taboos against swine.
1 large toddler or small child, cleaned and de-headed
Kentucky Bourbon Sauce (see index)
1 large can pineapple slices
Whole cloves
Place him (or ham) or her in a large glass baking dish, buttocks up.
Tie with butcher string around and across so that he looks like
he?s crawling.
Glaze, then arrange pineapples and secure with cloves.
Bake uncovered in 350° oven till thermometer reaches 160°.
Cajun Babies
Just like crabs or crawfish, babies are boiled alive!
You don?t need silverware, the hot spicy meat comes off in your hands.
6 live babies
1 lb. smoked sausage
4 lemons
whole garlic
2 lb. new potatoes
4 ears corn
1 box salt
crab boil
Bring 3 gallons of water to a boil.
Add sausage, salt, crab boil, lemons and garlic.
Drop potatoes in, boil for 4 minutes.
Corn is added next, boil an additional 11 minutes.
Put the live babies into the boiling water and cover.
Boil till meat comes off easily with a fork.
Oven-Baked Baby-Back Ribs
Beef ribs or pork ribs can be used in this recipe,
Franck Brunel
and placing whole cloves deep into the meat.
Grease a baking pan, and fill with a thick bed of onions,
celery, green onions, and parsley.
Place roast on top with fat side up.
Place uncovered in 500° oven for 20 minutes, reduce oven to 325°.
Bake till medium rare (150°) and let roast rest.
Pour stock over onions and drippings, carve the meat and
place the slices in the au jus.
Bisque à l?Enfant
Honor the memory of Grandma with this dish by utilizing her good
silver soup tureen and her great grandchildren (crawfish, crab or
lobster will work just as well, however this dish is classically
made with crawfish).
Stuffed infant heads, stuffed crawfish heads, stuffed crab or lobster shells;
make patties if shell or head is not available
(such as with packaged crawfish, crab, or headless baby).
Flour
oil
onions
bell peppers
garlic salt, pepper, etc.
3 cups chicken stock
2 sticks butter
3 tablespoons oil
First stuff the heads, or make the patties (see index)
then fry or bake.
Set aside to drain on paper towels.
Make a roux wit
Franck Brunel
or use high quality beef or pork roasts (it is cheaper and better to
cut up a whole roast than to buy stew meat).
1 stillbirth, de-boned and cubed
¼ cup vegetable oil
2 large onions
bell pepper
celery
garlic
½ cup red wine
3 Irish potatoes
2 large carrots
This is a simple classic stew that makes natural gravy,
thus it does not have to be thickened.
Brown the meat quickly in very hot oil, remove and set aside.
Brown the onions, celery, pepper and garlic.
De-glaze with wine, return meat to the pan and season well.
Stew on low fire adding small amounts of water and
seasoning as necessary.
After at least half an hour, add the carrots and potatoes,
and simmer till root vegetables break with a fork.
Cook a fresh pot of long grained white rice.
Pre-mie Pot Pie
When working with prematurely delivered newborns (or chicken) use sherry;
red wine with beef (buy steak or roast, do not pre-boil).
Pie crust (see index)
Whole fresh pre-mie; eviscerated, head, hands and feet removed
Onions, bell pepper, celery
½ cup wine
Root vegetables of choice (turnips, carrots, potatoes, etc) cubed
Make a crust from scratch - or go shamefully to the frozen food section
of your favorite grocery and select 2 high quality pie crusts (you
will need one for the top also).
Boil the prepared delicacy until the meat starts to come off the bones.
Remove, de-bone and cube; continue to reduce the broth.
Brown the onions, peppers and celery.
Add the meat then season, continue browning.
De-glaze with sherry, add the reduced broth.
Finally, put in the root vegetables and simmer for 15 minutes.
Allow to cool slightly.
Place the pie pan in 375 degree oven for a few minutes so bottom crust is not soggy,
reduce oven to 325.
Fill the pie with stew, place top crust and with a fork, seal the c
Franck Brunel
baby?s buttocks and cook uncovered till thermometer reads 190°,
about another hour.
Pro-Choice Po-Boy
Soft-shelled crabs serve just as well in this classic southern delicacy.