there is an article in the LA times,
about taco bell reopening in mexico city.
"They're not tacos," Fragoso said. "They're folded tostadas. They're very ugly."
Another run for the border - latimes
That's true. In General, chefs come in two sizes, big, round and overweight, or slim and underweight.
While serbing my national service 1980-1981, I was a cook. In fact, the only one, since i has less tha 100 mouths to feed. However, my work place was the central military hospital in Niš kitchen, so I was surrounded by civillians, and mostly women, which went a long way to not really notice tha army at all. Anyway, the point is I was surrounded by justa about any imaginable food each and everyday, since that kitchen catered for special diets as per doctor's order. I could have anything I wanted. Yet, over the 9 months I was there, I actually lost 12 kilos. The meal I dreamed of was to see the city bakery van delivering bread fail to arrime by 9 AM. That meant they'd be here by 11, we'd be the first on their list, and the bread would be steaming hot. In which case I'd take a loaf, make myself a litre of lemonade and the two would come together to make a prefect lunch for me.
In your normal series of events, you have to try everything to check for salinity and whatnot, so you are always trying something. It gives you a false sense of feeding you, but in realy that's an illusion. When you sum it all up, you haven't really eaten anything. I am one of the extremely few people who did their national service and left the army with a marked weight loss, everybody else puts on weight in the army, some more, some less.
And another oddity - I own a fair collection of cookbooks, but I have never seen any of them written as well as the army recipe book. It breaks down the actual contents of each and every meal, cmpares it to average human needs for young men 18-26 years old and suggests how to compose lunch and dinner over the wekk to make sure everybody gets enough of everything they are expected to get over the week. My prize item.
Army grub is total and utter garbage*, it has no link/relevance to haute/basse cuisine.
The answer lies in the snort, or the spices, whichever of the two you prefer.
*me has eat grub under the surface, at the surface, but no freaking way above the surface.
(my dad and I guided a chef at an airforce base through the build of his motoryacht, German bloke by origin. Fat, his son was even bulkier. His idea of financing a diy build was to steal a HP diesel engine, intended for pulling fighter jets in/out of hangars)
The answer lies in the snort, or the spices, whichever of the two you prefer.
*me has eat grub under the surface, at the surface, but no freaking way above the surface.
(my dad and I guided a chef at an airforce base through the build of his motoryacht, German bloke by origin. Fat, his son was even bulkier. His idea of financing a diy build was to steal a HP diesel engine, intended for pulling fighter jets in/out of hangars)
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At Waterloo an English major, mortally wounded, told his French interrogator that the English wore red coats so that leakage of blood would not be seen; the wounded man would continue to fight until he dropped. Ever since then the French army has worn brown trousers.
The ultimate paradox is that I, who hates guns, was awarded four times for marksmanship. We only went for traget shooting four times, or it would probably have been more. The only hard to believe circumstance that once I got the best marksman award with no glasses (-3.9 on left and -4 on right eye). They got broken the night before the exercise. And I had to show the empty shells because the shots were so grouped together that the officers couldn't count the shots with any certainty. My batallion commander, an lt.colonel, loved me since I had the best score for the entire camp, three timea bigger than just my batallion. After I won the garrison chess championship, he told me to go pack and come back in 20 minutes, and when I did, he sent me home on a furlough for 5 days.
Andrew, I'll let it slide this time, but beware, another wisecrack and I'll go get my glasses.
. Lucky for you, I support Scottish independence. And bagpipes.
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Sorry about that, IIRC you were suffering with kidney stones even a long time ago?
I'm sorry, what was I thinking, I totally forgot option :
D - Before you push Me off the balcony, I offer you a 50/50 split and a beer.
Kidneys are wear-down parts, the reason they come in pairs, one can get by with just one kidney.
To some degree, a kidney can be overhauled, life-style honing adds extra mileage.
I'm working on it.......
hey go out in flames...... burn that candle at both ends..... play Overclocked by Jim Allchin at 10. "It's Friday night ....... got to come unhooked ...... need to role and rock..... going overclocked...."
Always gets me in the mood.
-RM
My kidneys took a hit, so I get tested for function every 6 months. Did get a specialist consult who basically said unless below 10% functioning not an issue for her. ( I think I have mentioned my left leg is the only major body part that is still all OEM.)
Also very important the type of test used. Common US tests (creatinine level) make assumptions about your diet. The Brits use a test (GFR glomerular filtration rate) that takes longer but is more accurate.
My function would be just great for someone who only had one kidney.
Was told three years ago I had cirrhosis of the liver. Typically a six month life expectancy. Didn't really believe the doctor, a follow up with another showed no issue what so ever. Probably confused the test results.
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The only data ever quoted was from the early days of LEDs. It was 100,000 hours, however it is unclear if that meant it was still emitting light or just still a diode junction.
The big issue is current. Using white LEDs at rated current in my paint booth, they were dimmer in two years or less than 500 hours of use.
Now my 40 year old test equipment with 7 segment LEDs are still going strong.
Since there is some data on degradation of light output, the key would be to correlate that with forward drop and impedance. I suppose some accelerated testing could at least suggest the direction. I suspect that operating well below maximum current and temperature will push the lifetime as a bias component out to 30 years or more, but that's entirely conjecture.
I used a "standard red" LED as a biasing component for a temperature-compensated common-base stage, part of a level shifter for an automotive power amplifier's trigger input. The professional PITA who was VP of Quality Assurance for the automotive division railed against the application, citing some military studies of metal-case indicator lamps. But the failure modes were degradation of light output, and iirc did not comment on the electrical properties.
There was a problem with some early production, as a truly stupid manufacturing engineer insisted on manually inserting LEDs cut off of tape into the holes on the PCB that were sized for bulk packaged lead spacing, despite a clearly-indicated pattern for the auto-insert tape parts. But the program for the auto insert machine wasn't finished in time for the particular run, hence the use of the taped parts. By forcing the leads into a too-small set of holes, force was transmitted to the innards and particularly the bond wire, and running through wave soldering softened the polycarbonate and caused some units to fail open-circuit. The worst of it was that some units didn't fail until they got to Body & Assembly in Detroit, and the failure mode was that the amplifier was on all the time, thus draining the battery in a few days. Not at all good.
Cirrhosis is typically alcohol related or something like Hepatitis related. Not something to ignore for sure. Sounds like you have some serious underlying conditions Ed if that many body parts have had problems, perhaps diabetes? I hope you get this all under control, many times we are our own worst enemies as far as our health.
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