Danish Butter Cookies

[John Larkin]

The tins are great for keeping all of a project's stuff together on
the workbench.


--

John Larkin Highland Technology, Inc

jlarkin at highlandtechnology dot com
http://www.highlandtechnology.com

Precision electronic instrumentation
Picosecond-resolution Digital Delay and Pulse generators
Custom laser drivers and controllers
Photonics and fiberoptic TTL data links
VME thermocouple, LVDT, synchro acquisition and simulation

[Robert Baer]

John Larkin wrote:
>
>
> The tins are great for keeping all of a project's stuff together on
> the workbench.
>
>

77 Sunset Strip: Cookie, where is your comb?

[Jim Thompson]

"Rebel Without a Cause" is more my style.

...Jim Thompson
--
| James E.Thompson | mens |
| Analog Innovations | et |
| Analog/Mixed-Signal ASIC's and Discrete Systems | manus |
| Phoenix, Arizona 85048 Skype: Contacts Only | |
| Voice:(480)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.

[Phil Hobbs]

On 5/15/2013 5:00 PM, John Larkin wrote:
>
>
> The tins are great for keeping all of a project's stuff together on
> the workbench.
>
>

I use half-size polycarbonate restaurant trays:
http://tinyurl.com/bzy35n2

and the lids:

http://tinyurl.com/b38fdhs

They're very good looking, crystal clear so you can see what's inside,
and the lids snap on pretty well too.

Cheers

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 USA
+1 845 480 2058

hobbs at electrooptical dot net
http://electrooptical.net

[John Larkin]

On Wed, 15 May 2013 19:12:00 -0400, Phil Hobbs
<pcdhSpamM...@electrooptical.net> wrote:

>On 5/15/2013 5:00 PM, John Larkin wrote:
>>
>>
>> The tins are great for keeping all of a project's stuff together on
>> the workbench.
>>
>>
>I use half-size polycarbonate restaurant trays:
>http://tinyurl.com/bzy35n2
>
>and the lids:
>
>http://tinyurl.com/b38fdhs
>
>They're very good looking, crystal clear so you can see what's inside,
>and the lids snap on pretty well too.
>
>Cheers
>
>Phil Hobbs

Do they come with cookies?

[Phil Hobbs]

On 5/15/2013 7:23 PM, John Larkin wrote:
> On Wed, 15 May 2013 19:12:00 -0400, Phil Hobbs
> <pcdhSpamM...@electrooptical.net> wrote:
>
>> On 5/15/2013 5:00 PM, John Larkin wrote:
>>>
>>>
>>> The tins are great for keeping all of a project's stuff together on
>>> the workbench.
>>>
>>>
>> I use half-size polycarbonate restaurant trays:
>> http://tinyurl.com/bzy35n2
>>
>> and the lids:
>>
>> http://tinyurl.com/b38fdhs
>>
>> They're very good looking, crystal clear so you can see what's inside,
>> and the lids snap on pretty well too.
>>
>> Cheers
>>
>> Phil Hobbs
>
> Do they come with cookies?

That's an optional extra. In my nabe I usually get half-trays of
chicken marsala or eggplant parmigiana when I have ravening hordes to
feed.

[George Herold]

On May 15, 7:27 pm, Phil Hobbs

> hobbs at electrooptical dot nethttp://electrooptical.net- Hide quoted text -
>
> - Show quoted text -

Mmmm, good chicken marsala beats butter cookies.
(I like to make shortbread.. just flour butter and sugar.)

George H.

[John Larkin]

On Wed, 15 May 2013 19:27:45 -0400, Phil Hobbs

<pcdhSpamM...@electrooptical.net> wrote:

>On 5/15/2013 7:23 PM, John Larkin wrote:
>> On Wed, 15 May 2013 19:12:00 -0400, Phil Hobbs
>> <pcdhSpamM...@electrooptical.net> wrote:
>>
>>> On 5/15/2013 5:00 PM, John Larkin wrote:
>>>>
>>>>
>>>> The tins are great for keeping all of a project's stuff together on
>>>> the workbench.
>>>>
>>>>
>>> I use half-size polycarbonate restaurant trays:
>>> http://tinyurl.com/bzy35n2
>>>
>>> and the lids:
>>>
>>> http://tinyurl.com/b38fdhs
>>>
>>> They're very good looking, crystal clear so you can see what's inside,
>>> and the lids snap on pretty well too.
>>>
>>> Cheers
>>>
>>> Phil Hobbs
>>
>> Do they come with cookies?
>
>That's an optional extra. In my nabe I usually get half-trays of
>chicken marsala or eggplant parmigiana when I have ravening hordes to
>feed.
>
>Cheers
>
>Phil Hobbs

The Olympics don't need to do DNA tests to find out if the atheletes
are really male or female. Just put some eggplant in front of them and
see if they'll eat it. Butternut squash soup would work, too.

[Jim Thompson]

My wife makes (literally) bucket loads of shortbread every Christmas,
packages them up real purty, and gives them to all our "help" >:-}

She's also famous for her Gazpacho... which reminds of a funny
story...

At one of my GenRad staff parties Naomi provided a big tureen of
Gazpacho.

One employee asked her how he might get a quart of that.

She replied, "You'll need a prescription from your doctor."

About a week later, employee shows up with a _real_ prescription from
his doctor for one quart of Oni's Gazpacho ;-)

[Phil Hobbs]

On 5/15/2013 9:14 PM, John Larkin wrote:
> On Wed, 15 May 2013 19:27:45 -0400, Phil Hobbs
> <pcdhSpamM...@electrooptical.net> wrote:
>
>> On 5/15/2013 7:23 PM, John Larkin wrote:
>>> On Wed, 15 May 2013 19:12:00 -0400, Phil Hobbs
>>> <pcdhSpamM...@electrooptical.net> wrote:
>>>
>>>> On 5/15/2013 5:00 PM, John Larkin wrote:
>>>>>
>>>>>
>>>>> The tins are great for keeping all of a project's stuff together on
>>>>> the workbench.
>>>>>
>>>>>
>>>> I use half-size polycarbonate restaurant trays:
>>>> http://tinyurl.com/bzy35n2
>>>>
>>>> and the lids:
>>>>
>>>> http://tinyurl.com/b38fdhs
>>>>
>>>> They're very good looking, crystal clear so you can see what's inside,
>>>> and the lids snap on pretty well too.

>>> Do they come with cookies?
>>
>> That's an optional extra. In my nabe I usually get half-trays of
>> chicken marsala or eggplant parmigiana when I have ravening hordes to
>> feed.
>

> The Olympics don't need to do DNA tests to find out if the atheletes
> are really male or female. Just put some eggplant in front of them and
> see if they'll eat it. Butternut squash soup would work, too.

Nah, New York eggplant parm is definitely guy food. Breaded, fried
crispy, served with cheese and red sauce.

Thickly sliced eggplant becomes horribly slimy, but quarter-inch or
thinner slices have a pleasant flannel-like texture. Come visit sometime!

[Jim Thompson]

On Wed, 15 May 2013 21:41:41 -0400, Phil Hobbs

Larkin sure has some strange food ideas. Eggplant parmesan is
fabulous. And butternut squash is good in just about any form.

[Phil Hobbs]

Nah, butternut squash soup is girl food, no doubt about it. And I have
sinus problems, so slimy eggplant is _not_ on the menu. ;)

[dagmarg...@yahoo.com]

On May 15, 9:41 pm, Phil Hobbs

Some time back I got very interested in the exact nutritional content
of foods. Eggplant didn't have any (except for whatever you slather
on it). <g>

--
Cheers,
James Arthur

[Phil Hobbs]

So it takes up the space between the breading and the red sauce and the
cheese, without adding extra calories. What's not to like? ;)

[Jim Thompson]

On Wed, 15 May 2013 21:50:20 -0400, Phil Hobbs

Your original statement was correct... those idiots who follow that
recipe, where they soak the eggplant in salted water, deserve the
slime.

I quarter butternut squash lengthwise and grill it on the barby. (I
also like it as a soup.)

[George Herold]

On May 15, 9:25 pm, Jim Thompson <To-Email-Use-The-Envelope-I...@On-My-

> >> hobbs at electrooptical dot nethttp://electrooptical.net-Hide quoted text -

>
> >> - Show quoted text -
>
> >Mmmm, good chicken marsala beats butter cookies.
> >(I like to make shortbread.. just flour butter and sugar.)
>
> >George H.
>
> My wife makes (literally) bucket loads of shortbread every Christmas,
> packages them up real purty, and gives them to all our "help" >:-}
>
> She's also famous for her Gazpacho... which reminds of a funny
> story...
>
> At one of my GenRad staff parties Naomi provided a big tureen of
> Gazpacho.
>
> One employee asked her how he might get a quart of that.
>
> She replied, "You'll need a prescription from your doctor."
>
> About a week later, employee shows up with a _real_ prescription from
> his doctor for one quart of Oni's Gazpacho ;-)
>
>                                         ...Jim Thompson
> --
> | James E.Thompson                                 |    mens     |
> | Analog Innovations                               |     et      |
> | Analog/Mixed-Signal ASIC's and Discrete Systems  |    manus    |
> | Phoenix, Arizona  85048    Skype: Contacts Only  |             |
> | Voice:(480)460-2350  Fax: Available upon request |  Brass Rat  |

> | E-mail Icon athttp://www.analog-innovations.com|    1962     |
>
> I love to cook with wine.     Sometimes I even put it in the food.- Hide quoted text -

>
> - Show quoted text -

Mmm, Xmas cookies. Now Granma Herold (Vernie) made a few pies a day
for Herolds West End Hotel, as well as other cooking, she was pro.
(all way before my time.) As granma she would stash away several ~2
gallon tins of cookies during Christmas. (up in the cold attic.) We
kids knew where they were and would pinch a few. There was this light
fluffy sour cream sugar cookie... I wish I had the recipe.

George H.

[Jim Thompson]

On Wed, 15 May 2013 21:50:20 -0400, Phil Hobbs

Forgot to add, I also like spinach >:-}

At Monday's lunch I had grits and spinach as sides, to my Mahi-Mahi.

And I love Brussel sprouts and broccoli ;-)

[George Herold]

> James Arthur- Hide quoted text -

>
> - Show quoted text -

I heard eggplant has a high nicotene content... mixing threads.

George H.

[Jon Elson]

John Larkin wrote:

>
>
> The tins are great for keeping all of a project's stuff together on
> the workbench.
>
>

Also good for keeping circuit boards moderately dry for assembly
some months in the future. (Throw a couple dessicant packs
and a humistat card in there, too.)

Jon

[Tom Del Rosso]

Jim Thompson wrote:
> On Wed, 15 May 2013 15:06:42 -0800, Robert Baer
> <rober...@localnet.com> wrote:
>
> > John Larkin wrote:
> > >
> > >
> > > The tins are great for keeping all of a project's stuff together
> > > on the workbench.
> > >
> > >
> > 77 Sunset Strip: Cookie, where is your comb?
>
> "Rebel Without a Cause" is more my style.

Did you ever find out where to get one of those red jackets?


--

Reply in group, but if emailing remove the last word.

[Tom Del Rosso]

Phil Hobbs wrote:
> On 5/15/2013 9:14 PM, John Larkin wrote:
> >
> > The Olympics don't need to do DNA tests to find out if the atheletes
> > are really male or female. Just put some eggplant in front of them
> > and see if they'll eat it. Butternut squash soup would work, too.
>
> Nah, New York eggplant parm is definitely guy food. Breaded, fried
> crispy, served with cheese and red sauce.

I like eggplant, but if I eat more than 2 bites it makes me queasy. There's
something in there that reacts with my chemistry. Lidia Bastianich presses
the slices to squeeze out some dark liquid but I never tried it after that
treatment.

> Thickly sliced eggplant becomes horribly slimy, but quarter-inch or
> thinner slices have a pleasant flannel-like texture. Come visit
> sometime!

If you ever go down to Astoria, try Mombar on Steinway street. The chef and
owner is an EE from Egypt who cooks in a tajine. The place is covered with
mosaic tile inside (including table tops) and out (making it hard to miss)
which he did himself. Take a tour of the Steinway piano factory a block
away.

[John Larkin]

On Wed, 15 May 2013 21:41:41 -0400, Phil Hobbs

I'm still trying to comprehend "a pleasant flannel-like texture."


--

John Larkin Highland Technology Inc
www.highlandtechnology.com jlarkin at highlandtechnology dot com

Precision electronic instrumentation
Picosecond-resolution Digital Delay and Pulse generators

Custom timing and laser controllers

Photonics and fiberoptic TTL data links

VME analog, thermocouple, LVDT, synchro, tachometer
Multichannel arbitrary waveform generators

[Jim Thompson]

On Thu, 16 May 2013 10:16:04 -0400, "Tom Del Rosso"
<tom...@verizon.net.invalid> wrote:

>
>Jim Thompson wrote:
>> On Wed, 15 May 2013 15:06:42 -0800, Robert Baer
>> <rober...@localnet.com> wrote:
>>
>> > John Larkin wrote:
>> > >
>> > >
>> > > The tins are great for keeping all of a project's stuff together
>> > > on the workbench.
>> > >
>> > >
>> > 77 Sunset Strip: Cookie, where is your comb?
>>
>> "Rebel Without a Cause" is more my style.
>
>Did you ever find out where to get one of those red jackets?

I had one when I was a teenager. I saw the movie when it first came
out ;-)

Of course I now have a fancy red blazer with matching gray vest...
standard issue when you reach 50 years out of M.I.T. >:-}

[Phil Hobbs]

Sort of like a kosher dill pickle.

[John Larkin]

On Wed, 15 May 2013 21:27:57 -0500, Jon Elson <el...@pico-systems.com>
wrote:

We just bought a huge refrigerator-like drying cabinet for ICs. Is
there a reason to keep PC boards dry?

https://dl.dropboxusercontent.com/u/53724080/Gear/Dry_Cab_1.JPG

https://dl.dropboxusercontent.com/u/53724080/Gear/Dry_Cab_2.JPG


We have had one (and only one so far) board bubble up when it was
reflowed.

https://dl.dropboxusercontent.com/u/53724080/PCBs/Bubble_Board.jpg

[Tom Del Rosso]

John Larkin wrote:
> On Wed, 15 May 2013 21:41:41 -0400, Phil Hobbs
> <pcdhSpamM...@electrooptical.net> wrote:
> >
> > Thickly sliced eggplant becomes horribly slimy, but quarter-inch or
> > thinner slices have a pleasant flannel-like texture. Come visit
> > sometime!
> >
>

> I'm still trying to comprehend "a pleasant flannel-like texture."

Like burlap, but less chewy.

[Michael A. Terrell]

John Larkin wrote:
>
> The tins are great for keeping all of a project's stuff together on
> the workbench.

http://www.pepperidgefarm.com/Images/Products/prdLarge_120614.jpg


I use these, and they come on two sizes. The small ones are $1 at
Dollar Tree dollar stores, the large ones are $3 at Save-A-Lot grocery
stores.

I also use them to hold my insulin syringes. Some are full of new LCD
displays, and others are full of parts.

[Jon Elson]

John Larkin wrote:


> We just bought a huge refrigerator-like drying cabinet for ICs. Is
> there a reason to keep PC boards dry?

Yeah, the fiberglass absorbs moisture, and can blow out
during IR reflow. This can cause bubbles into vias and through
hole barrels, and even split the boards. I try to keep
them a bit dryer, and if they have sat around for a long time,
I bake them at 50, then 75 C for a couple hours, seems to
eliminate these problems.

Jon

[John Fields]

---
There's another way to cook eggplant so that it doesn't need to be
soaked in salted water in order to keep it from soaking up grease when
it's fried, and that's to broil it.

It's delicious, and here's the recipe:

Set a rack in your oven on the second step from the top, and turn on
the broiler.

If you don't have a non-stick cookie sheet, line what you have with
aluminum foil, spray it with vegetable oil, and set it aside.

Next, slice an eggplant radially into about 3/8" thick slices, amply
butter one side of each slice with mayonnaise, sprinkle it more than
generously with grated - not shredded - parmesan, and place it, raw
side down, on the cookie sheet.

When the cookie sheet is full, put it in the oven and broil it for 3-5
minutes until the parmesan browns nicely.

When that happens, take the tray out of the oven, let the "cookies"
rest for a few minutes, then flip them over and amply butter the raw
sides with mayonnaise and more than generously sprinkle parmesan over
the raw sides before returning them to the oven.

In three to five minutes they should be done.

>
>I quarter butternut squash lengthwise and grill it on the barby. (I
>also like it as a soup.)
>
> ...Jim Thompson
--

JF

[Jim Thompson]

Sounds good! I do squash regularly on the barby, but haven't tried
eggplant.

[Phil Hobbs]

3/8 inch thick? That's definitely getting into phlegm territory,
texture-wise. 1/8 to 3/16 inch, cut on a meat slicer, is the ticket.

Cheers

Phil Hobbs

[Ecnerwal]

In article <519571AC...@electrooptical.net>,

Phil Hobbs <pcdhSpamM...@electrooptical.net> wrote:

> 3/8 inch thick? That's definitely getting into phlegm territory,
> texture-wise. 1/8 to 3/16 inch, cut on a meat slicer, is the ticket.

I peel (since I think most of the foul liquid someone mentioned
somewhere in this thread is related to the skin+heat) slice, dot on a
bit of olive oil on both sides, set on a non-stick sheet and bake.
20-ish minutes at 350-ish F, flipping around 10 minutes.

My mother used to blister the skin off with a gas flame, which meant
that the spongy things absorbed all that foul-skin-scorching liquid and
were revolting. Quite a few years before I was even willing to try
eating the things again.

--
Cats, coffee, chocolate...vices to live by
Please don't feed the trolls. Killfile and ignore them so they will go away.

[Joerg]

John Larkin wrote:
>
> The tins are great for keeping all of a project's stuff together on
> the workbench.
>

I use those since the 70's and I still have all of them except the one I
cut up to make an RF compartment for a front end from. Part of that tin
became shims for nudging the regulator in my Citroen 2CV to gimmee a
little more juice after I installed trucker's horns.

They don't seem to rust, take dents gracefully and seal well. The major
downside: You have to first eat the contents and that's not exactly what
the surgeon general would recommend. Some of them have a picture on the
lid that would be considered X-rated in very conservative states.

--
Regards, Joerg

http://www.analogconsultants.com/

[Ralph Barone]

Hmm... Can't say that I remember the last time I sat down to a nice
steaming hot plate of flannel.

[Dave Platt]

In article <pijap81p0rcckuskb...@4ax.com>,

John Fields <jfi...@austininstruments.com> wrote:

>There's another way to cook eggplant so that it doesn't need to be
>soaked in salted water in order to keep it from soaking up grease when
>it's fried, and that's to broil it.

Another option is to make either baba ghanoush, or imam bayildi ("the
imam fainted").

In either case you don't need the salt-water soak (especially if you
choose the smaller, thinner, tenderer Japanese eggplant).

Baba ghanoush made with eggplant which has been properly flame-charred
is wonderful... it has a rich, slightly smoky flavor.

--
Dave Platt <dpl...@radagast.org> AE6EO
Friends of Jade Warrior home page: http://www.radagast.org/jade-warrior
I do _not_ wish to receive unsolicited commercial email, and I will
boycott any company which has the gall to send me such ads!

[John Fields]

On Thu, 16 May 2013 19:54:20 -0400, Phil Hobbs
<pcdhSpamM...@electrooptical.net> wrote:


>3/8 inch thick? That's definitely getting into phlegm territory,
>texture-wise. 1/8 to 3/16 inch, cut on a meat slicer, is the ticket.
>
>Cheers
>
>Phil Hobbs

---
Broiling seems to prevent that.

Try it.
--
JF

[George Herold]

On May 16, 9:37 pm, dpl...@radagast.org (Dave Platt) wrote:
> In article <pijap81p0rcckuskbb8istjr2nner11...@4ax.com>,

> John Fields  <jfie...@austininstruments.com> wrote:
>
> >There's another way to cook eggplant so that it doesn't need to be
> >soaked in salted water in order to keep it from soaking up grease when
> >it's fried, and that's to broil it.
>
> Another option is to make either baba ghanoush, or imam bayildi ("the
> imam fainted").
>
> In either case you don't need the salt-water soak (especially if you
> choose the smaller, thinner, tenderer Japanese eggplant).
>
> Baba ghanoush made with eggplant which has been properly flame-charred
> is wonderful... it has a rich, slightly smoky flavor.

Stop, you're making me drool. I haven't had good baba ganoush in a
coon's age.
(There use to be a nice Lebanese/ Greek restaurant.. closed for
years.)
George H.

[rickman]

On 5/16/2013 9:12 PM, Ralph Barone wrote:
>
> Hmm... Can't say that I remember the last time I sat down to a nice
> steaming hot plate of flannel.

Your memory is not so good either, eh?

--

Rick

[John Larkin]

On Fri, 17 May 2013 01:12:26 GMT, Ralph Barone <addre...@invalid.invalid>
wrote:

Be careful to not bite down on any buttons.

--

John Larkin Highland Technology Inc

www.highlandtechnology.com jlarkin at highlandtechnology dot com

Precision electronic instrumentation
Picosecond-resolution Digital Delay and Pulse generators

Custom timing and laser controllers

Photonics and fiberoptic TTL data links

[John Fields]

On Thu, 16 May 2013 12:56:23 -0400, Phil Hobbs
<pcdhSpamM...@electrooptical.net> wrote:

>On 5/16/2013 11:39 AM, John Larkin wrote:

>> I'm still trying to comprehend "a pleasant flannel-like texture."
>>
>>
>Sort of like a kosher dill pickle.
>
>Cheers
>
>Phil Hobbs

---
All of the ones I've tried are far crunchier than flannel, from bite
to chew to finish.

Since flannel itself doesn't have a flavor, what we're left with to
define is texture.

What comes to mind is cream of wheat and finely ground hominy grits.

Not quite the fabric of flannel but, perhaps, the sensation of the
travel of its bumps across the tongue...

--
JF

[josephkk]

On Wed, 15 May 2013 21:55:36 -0400, Phil Hobbs
<pcdhSpamM...@electrooptical.net> wrote:

>
>>> Thickly sliced eggplant becomes horribly slimy, but quarter-inch or
>>> thinner slices have a pleasant flannel-like texture. Come visit sometime!
>>

>> Some time back I got very interested in the exact nutritional content
>> of foods. Eggplant didn't have any (except for whatever you slather
>> on it). <g>
>

>So it takes up the space between the breading and the red sauce and the
>cheese, without adding extra calories. What's not to like? ;)
>
>Cheers
>
>Phil Hobbs

Excellent point. Not that i expect to ever eat eggplant again.

?-)

[Tom Del Rosso]

Jim Thompson wrote:
>
> Sounds good! I do squash regularly on the barby, but haven't tried
> eggplant.

2 tomatoes
2 whole roasted peppers
2 big cloves garlic, roasted
2 tblsp olive oil
2 tblsp vinegar
salt
pepper

Mix in a blender. Pour over roasted vegetables, or use as a dip.

GOOD!

[Tom Del Rosso]

John Fields wrote:
>
> There's another way to cook eggplant so that it doesn't need to be
> soaked in salted water in order to keep it from soaking up grease when
> it's fried, and that's to broil it.

Lidia queezes out the dark liquid that makes it bitter. She lays slices on
the inner sides of a bowl and puts another weighted bowl on top. The juice
runs down to paper towels on the bottom.