-=> Bill Swisher wrote to Dave Drum <=-

 DD> Oddly I just took three cases (the last of a huge lot I bought at a
 DD> surplus  auction for nearly zip-a-dee) to the local Habitat for
 DD> Humanity Re-Store.  These were pretty bog-standard 12v fans that were
 DD> seemingly indestructible  ..... at least I never had one die on me even

 BS> These are baby 5V, .15A fans.  Heck the whole critter supposedly runs
 BS> at about 5W fully loaded.  Rated at 153.60 BogoMIPS, whereas this
 BS> machine is rated at 54526.94 BogoMIPS, and you know how important those
 BS> things are.  :-)

For advertising blurb writers who generally eschew anything of substance
for numbers that sound good. What would that be in mega or tera-flops?

Ahhhhh, OK. Mine were usable in many confuser power supplies and as cooling
fans/air circulators in stereo and instrument amplifier cabinetry.

 BS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 BS>       Title: Potatoes Bogota-Style (Papas Chorreadas)
 BS>  Categories: Vegetables, Cheese/eggs, Typed
 BS>       Yield: 6 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Peruvian Rice & Lentils (Tacu Tacu)
 Categories: Beans, Rice, Chilies, Vegetables
      Yield: 8 Servings

      1 c  Dried brown lentils
  7 1/4 c  Water; divided
      2 ts Fine chopped garlic;
           - divided
      6 tb Vegetable oil; divided
      1 c  Long-grain white rice
      1 sm Red onion, finely chopped
      1 tb Bottled aji amarillo or aji
           - mirasol paste

  Bring lentils, 5 cups water, and 1/2 teaspoon salt to a
  boil in a heavy medium saucepan, then simmer, uncovered,
  until lentils are just tender, 12 to 25 minutes (depending
  on age of lentils). Drain, then transfer to a large bowl.

  Meanwhile, cook 1 teaspoon garlic in 1 tablespoon oil in
  another heavy medium saucepan over medium heat, stirring,
  1 minute. Add rice and cook, stirring, 1 minute. Add
  remaining 2 1/4 cups water and 1 teaspoon salt and bring
  to a boil, then cook, covered, over low heat 20 minutes.
  Remove from heat and let stand, covered, 10 minutes. Stir
  rice from top to bottom with a rubber spatula, then stir
  into lentils.

  While rice stands, saut+¬ onion and remaining teaspoon
  garlic in 1 tablespoon oil in a 12-inch heavy nonstick
  skillet over medium-high heat until onion is golden, 3 to
  5 minutes. Stir in chile paste and cook, stirring, 1
  minute. Stir onion mixture into rice mixture.

  Heat remaining 1/4 cup oil in skillet over medium heat
  until hot. Add rice mixture and fry, gently flattening
  with a spatula, until a golden-brown crust forms on
  underside, about 3 minutes. Stir rice and fry, flattening
  it, until a crust forms on underside again, about 3
  minutes more. Repeat frying and stirring until bits of
  crust are dispersed throughout, about 9 minutes more
  (about 15 minutes total frying time).

  COOKS' NOTES: Rice and lentils can be made (but not fried)
  1 day ahead and chilled.

  by Lillian Chou

  Gourmet | May 2009

  Yield: Makes 8 (side dish) servings

  MM Format by Dave Drum - 29 April 2009

  Uncle Dirty Dave's Archives

MMMMM

... 54% of all statistics are made up.  No, make that 82%.

--- BBBS/Li6 v4.10 Toy-3