THE USENET COOKBOOK (Recipes and Food Lore from the Global Village)

Total Page:16

File Type:pdf, Size:1020Kb

THE USENET COOKBOOK (Recipes and Food Lore from the Global Village) THE USENET COOKBOOK (Recipes and food lorefromthe global village) Acollection by the readers of USENET,from the newsgroup alt.gourmand. Edited by Brian K. Reid Palo Alto, California, U.S.A. decwrl!reid [email protected] Last updated 1989-ish. Typeset 13 September 2012 Copyright © 1989 USENET Community Trust Permission to copywithout fee all or part of this material is granted provided that the copies are not made or distributed for direct commercial advan- tage, the USENET copyright notice, title, and publi- cation date appear,and notice is giventhat copying is by permission of the USENET Community Trust. 1 INTRODUCTION(M) INTRODUCTION(M) The newelectronic interdependence recreates the world in the image ofaglobal village. —Marshall McLuhan, 1967 INTRODUCTION This is a community cookbook, from an invisible worldwide electronic community.Likeall community cookbooks, it has the favorite recipes of the members of the community,suitably edited and organized. The USENET Cookbook is a collection of the favorite recipes of USENET readers worldwide. USENET USENET is the network by which Unix computer users talk to each other.Itisaworldwide net, made from computer-to-computer telephone links, linking some 500,000 people at 7,000 sites in 30 countries. Besides serving an obvious technical and scientific purpose, USENET is also a medium for linking worldwide social groups of people who share common interests. As an experiment in interactive electronic publica- tion, some members of USENET decided in 1985 to makeacookbook of favorites from their ‘‘global vil- lage’’. Brian Reid of DEC Western Research in Palo Alto, California, organized the venture and wrote much of the requisite software. The USENET Cookbook is a database and not just a book. The paper copythat you are holding was printed from a copyofthe online database at some USENET site, but evenasyou are reading it, newrecipes are being added to that database. The USENET Cookbook is distributed with software that enables every user to makehis own customized edition of it, leaving out the recipes that he has no interest in, and perhaps adding a fewofhis own that he hasn’tyet submitted to the network. There will be manydifferent versions and editions of it, all with the same title, and all copyrighted. Every user can choose whether to print the recipes in imperial units (cups and spoons) or in metric units. DISTRIBUTION The USENET Cookbook is distributed in the newsgroup named alt.gourmand.Itisa‘‘moderated’’news- group, which means that everything published in it must be approvedbythe moderator (editor). Readers submit recipes electronically by mailing them to the editor.Heedits for style, form, and content, and per- forms conversion to or from metric units if necessary.The finished recipes are published in weekly batches, which are sent from Palo Alto every Thursday. PROCEDURE To participate, you will need to get alt.gourmand at your site. A package of software for using it is posted from time to time into alt.gourmand.Get that software and install it on your machine; it will enable you to save recipes easily and to print cookbooks from them. To submit a recipe to the USENET Cookbook,mail its text to the newsgroup moderator, {sun,pyramid,ucb- vax,decvax,ames,hplabs}!decwrl!recipes (uucp) or [email protected] (internet). The news soft- ware at most sites will do this automatically if you try to post to alt.gourmand. It’simportant that you tell us where you got the recipe from. It’sokifyou cribbed it from a book or maga- zine or newspaper,but if you copythe words that you found there, you have probably violated a copyright. Copyright lawiscomplex, and only a lawyer can reliably advise you on whether or not you are violating it, butingeneral if you rewrite a recipe, in your own words, evenifyou don’tchange the formula, then you are not infringing the copyright by submitting that recipe to the network. The copyright is on the words that explain the recipe, and not the recipe itself. COPYRIGHT The entire USENET Cookbook is copyright by the USENET Community Trust, which is a California organization formed for the purpose of holding the copyright. The purpose of this copyright is to prevent commercialization of the Cookbook. Read the copyright notice on the title page. USENET Cookbook alt.gourmand 27 Jun 1986 1 COOKBOOK(1) COOKBOOK(1) NAME cookbook: rckeep, rckeepnew, rcbook.t, rcbook.n, rctypeset, rcnroff−Store and print the alt.gourmand USENET Cookbook SYNOPSIS rckeep < filename copies a recipe to your keep directory s|rckeep (same thing, from a news-reading program.) rckeepnew [ directory ] finds and keeps newrecipes rcbook.t [ −t ] [ −m ] [ −M ] [ −f ] typesets a cookbook from kept recipes rcbook.n [ −m ] [ −M ] nroffs a cookbook from kept recipes rctypeset [ −m ] [ −M ] [ −f ] typesets one recipe from std input rcnroff [ −m ] [ −M ] nroffs one recipe from std input rcnew.t [ −m ] [ −M ] [ −f ] typesets newkept recipes rcnew.n [ −m ] [ −M ] nroffs newkept recipes DESCRIPTION The USENET Cookbook is an online database distributed in the alt.gourmand newsgroup. This software makes it easy for you to clip recipes that interest you, to store them in your own directory,and to make printed cookbooks from those stored recipes. SAVING RECIPES ONE ATATIME Read the news with your favorite news reading program. If you don’thav e afavorite, try rn. When you see arecipe that interests you, type s|rckeep The ‘‘s’’command means ‘‘save’’;the vertical bar means ‘‘save into a program’’. rckeep is the program that keeps recipes. It will save recipes into a directory named Recipes, and it will create that directory for you if it does not currently exist. If you would likerecipes savedinsome other place, you can type s|rckeep PartyRecipes s|rckeep ˜/PartyRecipes s|rckeep /usr/local/lib/Recipes and so forth. SAVING NEW RECIPES AUTOMATICALLY If you don’twant to takethe time and trouble to run rckeep on every recipe, you can run rckeepnew from time to time. When rckeepnew is run, it looks in the netnews spooling directory to find the files that hold the articles that hold the recipes, and automatically runs rckeep on every file that contains a recipe and that has arrivedsince the last time you ran rckeepnew.Like rckeep, rckeepnew can be giventhe name of a directory to use as the keep directory: rckeepnew or rckeepnew /usr/local/lib/Recipes and so forth. HOWRECIPES ARE STORED Every recipe is givena code word by the editor of alt.gourmand. That code word is contained in the first fewlines of the article body.The rckeep and rckeepnew programs use that code word as a file name in your keep directory.For example, if you are saving a recipe whose 1-line description is PHEASANT-PERRY−Pheasant for Thanksgiving it will be savedinyour keep directory under the filename ‘‘pheasant-perry’’. These filenames are forced to lower case by rckeep. MAKING A COOKBOOK To typeset a cookbook, just type rcbook.t and all of the recipes in your keep directory will be typeset in alphabetical order,with an index, introduc- tion, and title page added. Theywill come out either in English units (cups and teaspoons) or in metric units (grams and deciliters) depending on howthe alt.gourmand software has been installed at your site. If you want to print the cookbook in cups and spoons regardless of what the software installer did, then type rcbook.t −M and if you want to print the cookbook in metric units regardless of what the software installer did, then type rcbook.t −m If you don’thav e atypesetter or if you don’thav e the troff(1) program, then use ‘‘rcbook.n’’ instead; it USENET Cookbook 12 Sep 87 1 COOKBOOK(1) COOKBOOK(1) uses nroff(1). and sends the results of the formatting to standard output. It supports the same −m and −M options that rcbook.t does. If you have more than one keep directory,for specialty cookbooks of different types, you can give rcbook a directory name as an argument, e.g.: rcbook.t /usr/local/lib/Recipes Youcan capture the output of rcbook.t in a file by using the ‘‘−t’’option: rcbook.t −t > FormattedFile PRINTING ONE RECIPE The program rctypeset typesets one recipe, from its standard input. It is able to discard news and mail headers from the beginning of the recipe; you may use rctypeset on a netnews message in the form that it is stored in a spooling directory,oryou may use it directly from a news-reading program. rctypeset supports the metric (−m) and non-metric (−M) options explained above. The program rcnroff performs the same function as rctypeset,except that it formats to standard output instead of to the typesetter. PRINTING NEW RECIPES It is a nuisance to keep track of which recipes you have printed and which you have not. It is expensive and slowtoprint the entire cookbook every time a fewmore recipes arrive.The rcnew.t program works very much like rcbook.t,except that it typesets only those recipes that were put into the keep directory after the last time you ran rcnew.t.Itproduces a complete newindex, though. It uses the creation time of the file INDEX in your current directory to determine the last time you created an index, which is presumably the last time you ran rcbook.t or rcnew.t. rcnew.t supports the metric (−m) and non-metric (−M) options explained above. The program rcnew.ndoes the same thing as rcnew.t, except that it formats to standard output instead of to the typesetter. THE INDEX The cookbook indexisa‘‘permuted index’’. This means that each recipe is indexedbyevery major word in its title.
Recommended publications
  • Take Away Menu
    SOUPS & SALADS VEG Sweet Corn Veg Soup 110 Hot & Sour Veg Soup 120 Manchow Soup 130 Tomato Soup 120 Dal Dhaniya Soup 110 NON VEG Hot & Sour Chicken Soup 150 Sweet Corn Chicken Soup 150 Manchow Chicken Soup 150 Chicken Clear Soup 150 7Grills Special Chicken Soup 150 CHICKEN STARTERS 160 7 Grills Special Mutton Soup Chicken Tandoori H/F 210/350 Sunhari Tandoori H/F 230/390 SALADS Banjara Tandoori H/F 230/390 Pahadi Tandoori H/F 230/390 Kachumber Salad 110 Shikari Tandoori H/F 230/390 Green Salad 110 White Tandoori H/F 230/390 Tomato Salad 95 Hariyali Tandoori H/F 230/390 Yellow Tandoori H/F 230/390 Pahadi Chicken Kebab (6 Pcs) 330 QUICK BITES Chicken Kalimirch Tikka (8 Pcs) 290 Afghani Tangdi Kebab (3 Pcs) 270 Chicken Kathi Kebab 180 Murg Malai Tikka (8 Pcs) 270 Chicken Kheema Roll 180 Pahadi Chicken Tikka (8 Pcs) 290 Chicken Frankie 180 Shikari Chicken Tikka (8 Pcs) 290 Mutton Bhuna Roll 220 Chicken Tikka (8 Pcs) 250 Chicken Seekh Kebab (6 Pcs) 280 Tangdi Kebab (3 Pcs) 260 Ajwani Chicken Tikka (8 Pcs) 270 SIDES Tandoori Platter (18 Pcs) 1200 RAITA MUTTON STARTERS Pineapple Raita 80 Mutton Seekh Kebab (6 Pcs) 390 Mix Fruit Raita 100 Mix Veg Raita 70 SEAFOOD STARTERS Boondi Raita 80 TANDOOR Curd 50 Fish Tandoori 370 Schezwan Fish Tandoori 390 VEG STARTERS PAPAD Pahadi Fish Tandoori 390 Paneer Tikka Dry (8 Pcs) 270 Fish Tikka (6 Pcs) 360 Papad Fry 25 Paneer Malai Seekh Mustard Fish Tandoori 390 Papad Rosted 25 Kebab (8 Pcs) 280 Prawn Tandoori 450 Papad Masala 30 Ajwani Paneer (Tikka 8 Pcs) 260 Pahadi Prawn Tandoori 460 French Fry 90 TAWA CHICKEN
    [Show full text]
  • Alchemy Genetics Strain Name Parents Price
    Alchemy Genetics Strain Name Parents Price Sex Mint Whips Do-Si-Do #22 F2 x Kush Mints F2 $100.00 Reg Trillium OG (Triangle Kush x CBanana) x Banana OG F3 $80.00 Reg Banana Mints Wedding Cake BX1 x Banana OG F3 $80.00 Reg Banana Cream Cake Ice Cream Cake x Banana OG F3 $80.00 Reg Banana Poison Cookies Purple Poison Cookies x Banana OG F3 $80.00 Reg Baked Beanz Strain Name Parents Price Sex Krazy Daddy Krazy Glue x Grand Daddy Purple $60.00 Reg Mindfields Slippery Rails x Cake Crasher $60.00 Reg PV X (TK x ChocoD) Platinum Valley x (Triangle Kush x Choco D) $60.00 Reg Frosted Cobra Spitting Cobra x Dosido #9 $60.00 Reg Tangerine Stardawg Spectral Tangerine x Stardawg F2 $60.00 Reg Purple Poison Cookies Purple Poison x Flaming Cookies $60.00 Reg Port Wine Cheese Super Cheese X Granddaddy Purple $60.00 Reg Star Cube The Cube X Stardawg F2 $60.00 Reg Tangerine Ghost Kush Spectral Tangerines x Lemon Fizz $60.00 Reg Grand Funk Railroad Slippery Rails x Face Off OG BX2 $80.00 Reg Two Faced Dosido x Face Off OG BX2 $80.00 Reg Dosifyah Double Cookies x Face Off OG BX2 $80.00 Reg WiFi x Face Off OG BX2 WiFi x Face Off OG BX2 $80.00 Reg Apollo 11 x Headband x Face Off OG BX2Apollo 11 x Headband x Face Off OG BX2 $80.00 Reg Bat Country Farms Strain Name Parents Price Sex Grape Ape OG F2 Grape Ape OG X Grape Ape OG $80.00 Reg Tahoe OG x Grape Ape OG Tahoe OG x Grape Ape OG $80.00 Reg Green Crack x Grape Ape OG Green Crack x Grape Ape OG $80.00 Reg Skywalker x Grape Ape OG Skywalker x Grape Ape OG $80.00 Reg Dela Haze x Grape Ape OG Dela Haze x Grape
    [Show full text]
  • Menu Maya 220114
    mild medium hot vegetarian Chef’s Inspiration Menu INSPIRED INDIAN LACHHA PAPRI CHAAT 300 Potato spirals topped with crisp papri, masala yoghurt infused with mint and tamarind chutney TANDOORI MALAI BROCCOLI 300 Broccoli florets in cardamom and mace flavoured yogurt, flamed in the tandoor GUNPOWDER CRUSTED SCOTTISH SCALLOPS 750 Scallops dusted with Southern Indian gun-powder-chillies, roasted rice and lentils, spices – with coconut, tomato and berry chutneys SARSON SALMON TIKKA 500 Bishop seed, kasundi & yellow chili spiked Norwegian salmon served with spicy prawn pickle TAWE KI MACHLI 750 Pan-seared snow fish topped with South Indian tomato and black olive chutney KEKDA KAALI MIRCH 550 Soft-shell crab dusted with black pepper, cooked in an onion and tomato reduction HARE NIMBU KI JHINGA MACHLI THB 1,500/piece Lobster marinated with kaffir lime and yellow chilli, grilled in tandoor NAWABI CHICKEN TIKKA SALAD 220 Chicken Tikka infused in Glenmorangie whiskey with rocket dressed in a balsamic honey reduction SOUS VIDE MURGH MUSALLAM 550 Sous vide cooked chicken breast with charoli, coconut and almond flavored sauce topped with sliced boiled egg DUCK TIKKA KUTI MIRCH 440 Duck breast marinated in chilli flakes, garlic and sundried spices, cooked in tandoor BARRA CHAAMP 750 Australian lamb chops char-grilled in Peshawari spice, cinnamon powder and malt vinegar All prices are in Thai Baht and subject to 10% service charge and 7% tax. mild medium hot vegetarian The Beginning PEHEL From the Tandoor MITTI KI BHATTI SE DUET OF PESHAWARI AND ZAFRANI
    [Show full text]
  • NOVEMBER 2020 May Find Green Bean Salad with Octopus on a Holiday Table in Hawaii
    Thanksgiving Favorites Across the Nation The Pines If you look at the dinner tables across the country at Thanksgiving, it’s unlikely you’ll find any at Bellaire two feasts that are exactly the same. Every family has its own food traditions, but many homes in the same region enjoy similar holiday dishes. Ocean offerings: Historians believe a variety of shellfish was abundant at the original Thanksgiving feast, and the tradition continues today in several regions. In New England, mussels are a popular side dish, as is oyster stuffing, a favorite in the South, too. And you just Memory Care 12420 Bellaire Boulevard • Houston, TX 77072 • 281-848-7490 • www.pinesatbellaire.com NOVEMBER 2020 may find green bean salad with octopus on a holiday table in Hawaii. Corn of plenty: Many New England tables feature corn on the cob as a nod to the first Thanksgiving, while corn casserole or corn pudding is commonly found in the Midwest. Preserving Southern cooks often serve cornbread dressing, which is made with blue cornmeal in An Attitude of Gratitude Southwestern states. Veterans’ Stories A thankful heart is a happy heart — it may sound cliché, but science says it’s true. Making gratitude With thousands of stories of service and A berry good idea: Fruit at Thanksgiving? It has to be cranberries. While jellied cranberry sauce a regular habit boosts positive emotions and sacrifice, the Veterans History Project helps you be more resilient when dealing with from a can remains popular throughout the country, homemade versions take on distinguishing preserves and shares the firsthand life’s challenges.
    [Show full text]
  • Takeaway Everest Menu Copy
    10% DISCOUNT ON COLLECTION Nepali Dishes Veg Dishes Rice Kids Menu FOR ORDERS OVER 109. Plain Rice £2.65 124. Chips £1.75 92. Aloo Gobi £4.65 /£7.95 £15 Potato & cauliower 110. Pilau Rice £2.95 125. Chicken & Chips £4.95 79. Cauliower Manchurian Gravy/Dry £9.95 93. Aloo Chana £4.65 /£7.95 Crispy baltered fried cauliower tossed ginger, garlic, 111. Egg Fried Rice £3.35 Potato & chickpeas 126. Chicken Kurma £4.95 Everest Cuisine green chilli and soya sauce 112. Mushroom Rice £3.35 127. Chicken Nuggets & Chips £4.95 80. Chicken Manchurian Gravy£10.45 94. Bhindi Bhaji £4.65 /£7.95 Okra Crispy fried chicken saulted dice pepper onion, spring 113. Nepalese Pilau Rice £3.35 onion, ginger, garlic and chilli, nished 128. Fish Fingers with Chips £4.95 with medium sauces 95. Bombay Aloo £4.65 /£7.95 Hot spicy potato 114. Saron Rice £3.35 81. Piro Kukhura £10.95 Fairly hot chicken curry with mushrooms, 96. Brinjal Bhaji £4.65 /£7.95 Aubergine ginger & garlic Bread https://www.facebook.com/everestcuisine1queensway 82. Khasi Ko Jhol£10.95 97. Daal Makhani £4.65 /£8.95 115. Plain Naan £2.35 Traditional Nepalese style Lamb Curry Black lentils with butter cream & tomato sauce 116. Garlic Naan £2.55 83. Naram Chara £9.95 98. Mushroom Bhaji £4.65 /£7.95 Chicken cooked with traditional Nepalese herbs with Mushroom 117. Peshwari Naan £2.95 ginger garlic paste & tomato sauce 99. Saag Aloo £4.65 /£7.95 118. Keema Naan £2.95 84. Rara Lamb £10.95 Spinach & potato Tender pieces of lamb cooked with radish, garlic, ginger 119.
    [Show full text]
  • Pie Recipes Time for Pie
    Pie Recipes Time For Pie Table of Contents Apple Gingerbread Cobbler ............................................................................................................................2 Apricot Biscuit Cobbler ....................................................................................................................................3 Apricot Cobbler ................................................................................................................................................4 Autumn Vegetable Cobbler .............................................................................................................................5 Banana Custard Cobblers ................................................................................................................................6 Bisquick Cranberry−Apple Cobbler ...............................................................................................................7 Black Forest Cobbler ........................................................................................................................................8 Blackberry Cobbler ..........................................................................................................................................9 Blueberry Cake Cobbler ................................................................................................................................10 Blueberry Cobbler with Cinnamon Dumplings ...........................................................................................11
    [Show full text]
  • Copyrighted Material
    19_576348_bindex.qxd 5/22/07 10:59 AM Page 349 index A Apricot(s) Buckle, 215–216 Almond(s) Crumble, 198 Candied, 315 Gingerbuckle, 215–216 Crumble Topping,196 information about, 90 -Sour Cherry Crumble Pie, 86–87 roast ripening, 93 Apple(s) -Sour Cherry Pie, 91–92 -Caramel Upside-Down Pie (Tarte Asparagus Tatin),110–111 -Cheddar Quiche, 170 Crisp,Autumn, 202 Spring Vegetable Risotto Pie, Dumplings, Baked, 222–223 163–164 Ginger-Honey Pie, 114–115 Autumn and winter pies, 99–140, information about, 103–105 340–341 Mile-High Pie, 106–107 Autumn Apple Crisp, 202 -Molasses Pandowdy,217–218 peeler/corer/slicer,COPYRIGHTED 322 MATERIAL peeling before baking, 105 B Pie with Black Pepper Blackberry Glaze, 112–113 Bacon, -Apple-Roquefort Pie, -Roquefort-Bacon Pie, 161–162 161–162 wedger, 322 Baked Apple Dumplings, -Whiskey Crumble Pie, 108–109 222–223 -Whiskey Pies, Fried, 231–232 Baking sheets, 326 19_576348_bindex.qxd 5/22/07 10:59 AM Page 350 Banana Pie, Baked, 72 -Chocolate Chip Ice Cream, Pie with Créme Fraîche, Fresh, 291–292 71 -Chocolate Eskimo Pie, 297 Boiled Plum Dumplings, 225–226 Cream Pie with Candied Pecans, Bread Crumb Crust, 43 246 Brown betty(s) -Mocha Pudding Pie, 247 information about, 218 Béchamel Sauce, 156–157 Peach, 219 Beef Brown sugar, in fruit pies, 53 Chili Pie, 149–151 Bubby’s All-Butter Pastry Pie Steak Pasties, 183–184 Dough, 23–26 Steak and Guinness Pie, Brandon’s, Bubby’s Original Peanut Butter- 147–148 Chocolate Pie, 252–253 Biscuit-style cobblers Buckle(s) Blueberry-Nectarine, 206–207 Apricot, 215–216 information
    [Show full text]
  • "Design Rules, Volume 2: How Technology Shapes Organizations
    Design Rules, Volume 2: How Technology Shapes Organizations Chapter 17 The Wintel Standards-based Platform Carliss Y. Baldwin Working Paper 20-055 Design Rules, Volume 2: How Technology Shapes Organizations Chapter 17 The Wintel Standards-based Platform Carliss Y. Baldwin Harvard Business School Working Paper 20-055 Copyright © 2019 by Carliss Y. Baldwin Working papers are in draft form. This working paper is distributed for purposes of comment and discussion only. It may not be reproduced without permission of the copyright holder. Copies of working papers are available from the author. Funding for this research was provided in part by Harvard Business School. © Carliss Y. Baldwin Comments welcome. Please do not circulate or quote. Design Rules, Volume 2: How Technology Shapes Organizations Chapter 17 The Wintel Standards-based Platform By Carliss Y. Baldwin Note to Readers: This is a draft of Chapter 17 of Design Rules, Volume 2: How Technology Shapes Organizations. It builds on prior chapters, but I believe it is possible to read this chapter on a stand-alone basis. The chapter may be cited as: Baldwin, C. Y. (2019) “The Wintel Standards-based Platform,” HBS Working Paper (November 2019). I would be most grateful for your comments on any aspect of this chapter! Thank you in advance, Carliss. Abstract The purpose of this chapter is to use the theory of bottlenecks laid out in previous chapters to better understand the dynamics of an open standards-based platform. I describe how the Wintel platform evolved from 1990 through 2000 under joint sponsorship of Intel and Microsoft. I first describe a series of technical bottlenecks that arose in the early 1990s concerning the “bus architecture” of IBM-compatible PCs.
    [Show full text]
  • Keita Menu February 2019
    HOT MEALS SELECTION LUNCH - WEEK 1 3-Feb-19 4-Feb-19 5-Feb-19 6-Feb-19 7-Feb-19 SUNDAY MONDAY TUESDAY WEDNESDAY THURSDAY Spaghetti Bolognese Chicken Maqlooba Meat and veg Lasgane Tandoori Lamb Biriyani Protein 1 Spaghetti Pasta Bolognese : Minced Meat, Lamb Cubes, Onion, Eggplant, Minced Meat, Onion, Garlic, Grated Lamb , Rice, Onions, Butter, Garlic, Onion, Garlic, Grated Carrot, Tomato Cauliflower, Rice, Garlic, Seasoning, Carrot, Tomato Sauce, Olive Oil, Tomato, Poatato, Spices, Sauce, Olive Oil,Seasoning. (Served with Oil. (138Cal) Sesoning, Mushroom, Puff Pastry, Yolk. Seasoning,.(148Cal) Parmesan Cheese. (149Cal) Pot Roast Beef with Chicken Puttanesca Chicken Kebab Butter Chicken Mushroom Sauce Protein 2 Beef Chunks, Onions, Potatoes, Carrots, Chicken Cubes, Tomato Sauce, Butter, Chicken Breast, Garlic, Tomato, Onion, Chicken Breast, , Barbecue Sauce, Mushroom, Butter, Milk, Flour, Spices & Onion,Herbs, Basil, Seasoning.(106Cal) Yogurt, Seasoning. (110Cal) Seasoning. (122Cal) Salt, Pepper, Cooking Cream. (170Cal) Veg dumplings in Vegetable Pasta Ratatouille Penne Arabbiatta Tomato sauce Pasta, Cheese, Mushroom, Mix Flour, Egg, Mix Vegetables, Yellow Eggplant, Bellpepper, Zuccchini, Penne Pasta, Basil, Parmeesan Cheese, Vegetables, Toamto, Butter, Seasoning. Bellpeppers, Tomato sauce, Soy Sauce, Squash, Onion, Tomato Sauce, Vegetarian Olive oil, Seasoning. (134Cal) (107Cal) Seasoning. (175Cal) Seasoning. (58cal) Steam Rice Veg Hakka Noodles Vegetable Paella Steam Rice Carbohydrates Noodles, Carrot, Onion, Green Beans, Cabbage, Broccoli, Red Bell Peppers, Rice, Tomato, Pea, Bellpeppers, Rice And Salt. (130Cal) Mushroom, Shredded , Tomato Rice And Salt. (130Cal) Seasoning. (97Cal) Ketchup, Soy Sauce, Seasoning. (165Cal) Butter Glazed Vegetables Three Beans Grilled Veg Basil scented veggies Vegetable Red Bellpepeppers, Zucchini, Eggplant, Carrots, Beets, Celery, Onions, Butter, Kidney Beans, White Beans, Chickpeas, Basil, Cauliflower, Carrot, Mushroom, Yellow Squash, Parsley, Oil, Sesoning.
    [Show full text]
  • Managed By, an Unit of Surymerlin
    R MANAGED BY, AN UNIT OF SURYMERLIN HOSPITALITY LLP CREAM OF TOMATO SOUP 100 TOMATO SOUP TOPPED WITH CREAM LEMON AND CORIANDER SOUP 100 A SOUP IS CLEAR VEGETABLE LEMON AND CORIANDER LEAVES A TASTE SOUR MINESTRONE 120 ITALIAN ORIGIN BROTH SOUP SCENTED WITH BASIL TOPPED CREAM OF MUSHROOM SOUP 120 SOUP WHERE A BASIC ROUX IS THINNED WITH CREAM OR MILK AND THEN MUSHROOMS AND/OR MUSHROOM BROTH ARE ADDED. VEG HOT N’ SOUR SOUP 120 A SOUP FROM ASIAN TRADITIONAL INGREDIENTS TO MAKE IT BOTH SPICY AND SOUR VEG MANCHOW SOUP 120 A VERY POPULAR STREET FOOD IN CHINA BECAUSE OF ITS HOT SPICY TASTE CHICKEN CLEAR SOUP 125 A LIGHT CLEAR CHICKEN BROTH FLAVOR MILDLY WITH WHITE PEPPER CHICKEN MANCHOW SOUP 130 A VERY POPULAR STREET FOOD IN CHINA BECAUSE OF ITS HOT SPICY AND TASTE CHICKEN HOT N’ SOUR SOUP 130 A SOUP FROM ASIAN TRADITIONAL INGREDIENTS TO MAKE IT BOTH SPICY AND SOUR TOM YUM SOUP 170 CLASSIC THAI HERBS SCENTED BROTH WITH LEMON HERBS & THAI CHILLIES PRAWN POT STOCK SOUP 180 HOMEMADE STYLE WITH FRESH PRAWN STOCK SPICES WITH INDIAN FLAVORS AND BLACK PEPPER GARLIC BREAD WITH CHEESE 140 PULL APART BREAD LOAF HERBS WITH GARLIC AND BUTTER & CHEESE. HOT CHILLI CHEESE GARLIC BREAD 150 PULL APART BREAD LOAF HERBS WITH GARLIC AND BUTTER & CHEESE ADD SALES CHILLI. GARLIC BREAD SUPREME 160 PULL A PART BREAD LOAF HERB WITH GARLIC AND BUTTER & CHEESE WITH ONION, TOMATO, OLIVE, JALAPENO TOMATO BRUSCHETTA 220 TOASTED BREAD SLICES WITH FRESH GARLIC AND BASIL TOPPED WITH TOMATO CUBES MARINATED WITH CHEESE IN ITALIAN HERBS AND OLIVE OIL.
    [Show full text]
  • United States V.Microsoft
    United States v. Microsoft 1 United States v. Microsoft United States vs. Microsoft was a set of consolidated civil actions filed against Microsoft Corporation pursuant to the Sherman Antitrust Act on May 18, 1998 by the United States Department of Justice (DOJ) and 20 U.S. states. Joel I. Klein was the lead prosecutor. The plaintiffs alleged that Microsoft abused monopoly power on Intel-based personal computers in its handling of operating system sales and web browser sales. The issue central to the case was whether Microsoft was allowed to bundle its flagship Internet Explorer (IE) web browser software with its Microsoft Windows operating system. Bundling them together is alleged to have been responsible for Microsoft's victory in the browser wars as every Windows user had a copy of Internet Explorer. It was further alleged that this restricted the market for competing web browsers (such as Netscape Navigator or Opera) that were slow to download over a modem or had to be purchased at a store. Underlying these disputes were questions over whether Microsoft altered or manipulated its application programming interfaces (APIs) to favor Internet Explorer over third party web browsers, Microsoft's conduct in forming restrictive licensing agreements with original equipment manufacturer (OEMs), and Microsoft's intent in its course of conduct. Microsoft stated that the merging of Microsoft Windows and Internet Explorer was the result of innovation and competition, that the two were now the same product and were inextricably linked together and that consumers were now getting all the benefits of IE for free. Those who opposed Microsoft's position countered that the browser was still a distinct and separate product which did not need to be tied to the operating system, since a separate version of Internet Explorer was available for Mac OS.
    [Show full text]
  • Utilizing Hardware Monitoring to Improve the Quality of Service and Performance of Industrial Systems
    1 Mälardalen University Press Dissertations No. 270 UTILIZING HARDWARE MONITORING TO IMPROVE THE QUALITY OF SERVICE AND PERFORMANCE OF INDUSTRIAL SYSTEMS Marcus Jägemar 2018 School of Innovation, Design and Engineering 2 Copyright © Marcus Jägemar, 2018 ISBN 978-91-7485-395-7 ISSN 1651-4238 Printed by E-Print AB, Stockholm, Sweden 3 4 5 Antligen!¨ 1 My own translation: Finally! — Gert Fylking, 2000 [107] 1The debater Gert Fylking attended the Nobel literature prize announcement several consecutive years (2000–2002) and exclamated “finally” when the winner was announced. His comment implied that the prize winner was unknown for the people that didn’t belonging to the cultural elite. In this thesis we interpret the quote explicitly, that the thesis is finished at last! 6 7 Abstract HE drastically increased use of information and communications tech- nology has resulted in a growing demand for telecommunication net- T work capacity. The demand for radically increased network capacity coincides with industrial cost-reductions due to an increasingly competitive telecommunication market. In this thesis, we have addressed the capacity and cost-reduction problems in three ways. Our first contribution is a method to support shorter development cycles for new functionality and more powerful hardware. We reduce the development time by replicating the hardware utilization of production systems in our test environment. Having a realistic test environment allows us to run performance tests at early design phases and therefore reducing the overall system develop- ment time. Our second contribution is a method to improve the communication per- formance through selective and automatic message compression. The message compression functionality monitors transmissions continuously and selects the most efficient compression algorithm.
    [Show full text]