Unutterably Silly So what are you doing RIGHT NOW?

[ShortNCuddlyAm]

Originally Posted by badgoodDeb

Nooooo, it was quite dead -- and cut up. But the rings felt like I was chewing on rubber bands. Tasted about as good, and never actually got any softer than a rubber band either. Yuck-tooey!

That was my experience of it. Someone (might even have been my mum) tricked me into eating by saying it was pasta

[Dylrob]

I'm attempting to do all my usual rounds on my phone, since at the moment a pigion could outpace my satelite connection.

[Greg Anos]

Originally Posted by pilotbob

Being amazed at how easy stuff is to do in Ruby on Rails compared to Asp.Net. I keep shaking my head saying, "it can't be that easy, what am I missing?"

BOb

Efficiency?


(Sorry, the old dinosaur is cranky tonight...)

[montsnmags]

Originally Posted by badgoodDeb

Nooooo, it was quite dead -- and cut up. But the rings felt like I was chewing on rubber bands. Tasted about as good, and never actually got any softer than a rubber band either. Yuck-tooey!

That is the product of bad cooking rather than calamari itself. Properly cooked calamari should not be at all chewy - should not feel like chewing on "rubber bands" (which is an apt analogy, and the general term used here for describing it when it's badly cooked). Calamari is a popular fish-and-chips item here (calamari-and-chips), and, after the chips, a very reasonable measure of a fish-and-chip shop's quality.

Calamari should be nice and tender and have about as much resistance as a decently-cooked scallop. It goes tough very quickly if you overcook it. If done properly, it's nice just lightly battered and seasoned (just a bit of salt & pepper, for example) and served with some kind of sauce (tartare sauce is popular, but, for instance, if you cooked it lets say in a tempura batter with a light seasoning of salt and szechuan pepper, a sweet chilli sauce diluted with lime juice and a little chopped coriander might be nice).

As someone not usually fond of much seafood (octopus is out, many fish types, shark, hate seafood broths or stews), good calamari is one I quite like. Bad, rubber band calamari (and it's not a rare thing) is sure to mean we'll never visit that fish-and-chip shop again.

Cheers,
Marc

[pilotbob]

Originally Posted by Ralph Sir Edward

Efficiency?


(Sorry, the old dinosaur is cranky tonight...)

I'm not sure what that means. Are you saying RoR isn't efficient?

BOb

[phenomshel]

Originally Posted by montsnmags

That is the product of bad cooking rather than calamari itself. Properly cooked calamari should not be at all chewy - should not feel like chewing on "rubber bands" (which is an apt analogy, and the general term used here for describing it when it's badly cooked). Calamari is a popular fish-and-chips item here (calamari-and-chips), and, after the chips, a very reasonable measure of a fish-and-chip shop's quality.

Calamari should be nice and tender and have about as much resistance as a decently-cooked scallop. It goes tough very quickly if you overcook it. If done properly, it's nice just lightly battered and seasoned (just a bit of salt & pepper, for example) and served with some kind of sauce (tartare sauce is popular, but, for instance, if you cooked it lets say in a tempura batter with a light seasoning of salt and szechuan pepper, a sweet chilli sauce diluted with lime juice and a little chopped coriander might be nice).

As someone not usually fond of much seafood (octopus is out, many fish types, shark, hate seafood broths or stews), good calamari is one I quite like. Bad, rubber band calamari (and it's not a rare thing) is sure to mean we'll never visit that fish-and-chip shop again.

Cheers,
Marc

There used to be a small Italian restaurant in Abilene, Texas that served wonderful calamari. That's the first and only place I've ever had it, and it was wonderful. Not rubbery, not chewy, just a little bit of spice in the coating, and yep, had about the texture of a scallop. LOVE it.

[kindlekitten]

Originally Posted by badgoodDeb

Nooooo, it was quite dead -- and cut up. But the rings felt like I was chewing on rubber bands. Tasted about as good, and never actually got any softer than a rubber band either. Yuck-tooey!

Originally Posted by ShortNCuddlyAm

That was my experience of it. Someone (might even have been my mum) tricked me into eating by saying it was pasta

y'all are gettin' some bad stuff. the first time I had calamari was in Germany and it was totally the bad rubberband experience. fast forward 20 odd years and get some good stuff here in the PAC NW... and YUM!!!!

[kazbates]

Originally Posted by desertgrandma

enjoying the wonderful aroma of a pork chop casserole in the oven.....thinly sliced potatoes, topped by browned pork chops, then topped by cream of mushroom soup mixed w/milk.

I used to hate slicing potatoes.....until I got my pampered chef mandoline.......now I look for excuses!

Remember the Veg-O-Matic!! My mom used to have one and I loved chopping stuff for her. Now Williams Sonoma carries something very similar which, of course, I had to purchase. Now, my husband is the first in line to use it whenever I need something chopped.

I love that casserole, by the way. I think Paula Deen included it in one of her first cookbooks.

[kazbates]

Originally Posted by zelda_pinwheel

aaaaaah ! now i see. a friend of mine has a thingy like that. i had no idea it was called a mandoline though. actually i kind of want one myself, i've seen her use it and it looks really handy. but crikey !!! your one is pricey !!!

Actually, that's a pretty good price for a mandoline. The really good ones can cost well over a $100 US. I purchased the OXO mandoline a while ago and love it. It's great for slicing onions and cabbage for coleslaw and especially good for slicing sweet potatoes for Paula Deen's Sweet Potato chips. Yum!

[desertgrandma]

Originally Posted by kazbates

Remember the Veg-O-Matic!! My mom used to have one and I loved chopping stuff for her. Now Williams Sonoma carries something very similar which, of course, I had to purchase. Now, my husband is the first in line to use it whenever I need something chopped.

I love that casserole, by the way. I think Paula Deen included it in one of her first cookbooks.

Yes....I still remember waiting for it to arrive. My mom was so excited...(must look up Paula Deen cookbooks) I so love watching her cook........"And of course, a cube of butter!".......

[Greg Anos]

Originally Posted by pilotbob

I'm not sure what that means. Are you saying RoR isn't efficient?

BOb

I was saying anything having to do with object oriented programming is highly machine inefficient.

I've spent a week trying to install Windows 2000 on an Acer Aspire Revo, and gave up. I'm afraid that made me cranky...Sorry.

[Crusader]

Just finished unpacking the parcel containing the 2nd hand books I bought at an online auction.

Those Peter F Hamilton paperbacks are huge! Each one clocks in at around 1200 pages and stocked on top of each other they provide a 35cm tower of potential reading pleasure.

Also picked up 2001 - A Space Odyssey and Contact. Seems as if the seller also threw in 2010, 2061 and 3001 from Arthur C Clarke, but I'm trying to find out if it was a mistake or not since I didn't order them.

I'm like a kid in a candy store. I love getting new books, even if they are 2nd hand.

[GraceKrispy]

Originally Posted by badgoodDeb

Nooooo, it was quite dead -- and cut up. But the rings felt like I was chewing on rubber bands. Tasted about as good, and never actually got any softer than a rubber band either. Yuck-tooey!

that was my experience too. I didnʻt even have to read earlier to see *what* you were talking about. I hate the texture of that stuff.

I finally made a goodreads page!! At first I thought over and over "oh, would be cool, but no way do I want to do that-- Iʻd have to put in all the books Iʻve ever read, blah blah..." (because it would feel very wrong to NOT put in all the books Iʻve ever read!) But I really liked the idea of keeping track of books Iʻve read, since I have a tendency to get trapped into reading the bad ones I already read for the same reason I read them in the first place -- interesting title/cover/blurb.

So I have a goodreads in process! yaaay me! (and itʻs been the reason I havenʻt gotten much sleep the last few nights...)

[devilsadvocate]

Originally Posted by Ralph Sir Edward

I was saying anything having to do with object oriented programming is highly machine inefficient.

That is the great compromise for programming and will be for the foreseeable future: Make it easier on humans, or make it easier on the machine. 3 guesses as to who's going to win in the market (both for software and the programming job-market).

My last experience with anything procedural was with PL-SQL, and that's only 2/3 of a language anyway. Before that...well, remember the Apple IIe?

[Greg Anos]

Originally Posted by devilsadvocate

That is the great compromise for programming and will be for the foreseeable future: Make it easier on humans, or make it easier on the machine. 3 guesses as to who's going to win in the market (both for software and the programming job-market).

My last experience with anything procedural was with PL-SQL, and that's only 2/3 of a language anyway. Before that...well, remember the Apple IIe?

I see your Apple IIe and raise you a Commodore PET...(I still run an Atari 800 emulator on my PC. And I have the original 800, so there, copyright police.)

As to who wins....hmmm....We'll see if the Cloud Computing paradigm takes off. If it does, you'll see a whole new world of efficient coding come about. Today, you write as quick and dirty as you can get away with, because the extra computing costs are borne by the end user. When the costs of computing are borne by the company writing the code, efficiency will come roaring back, because they will then paying for all the computer costs of every user, and rewriting for efficiency will start to pay off on the companies' bottom line.

Then again, I'm just a cranky old dinosaur.