Auteur de la charte: Marc.Zirnheld@teaser.fr (Marc Zirnheld)
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CHARTE DU FORUM
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NOM : fr.reseaux.telecoms.pabx
STATUT : Non modéré
DESCRIPTION : Les centraux telephoniques prives
LANGUE : français
OBJET :
Ce forum rassemblera les discussions sur les installations téléphoniques
privées:
- autocommutateurs, microcommutateurs: matériel, logiciel,
leur configuration...
- périphériques: messageries vocales, logiciels de supervision,
taxateurs, interphones, portiers...
- applications: ACD, CTI, centres d'appel, adaptation à
l'organisation de l'entreprise et du travail...
- travaux d'installation, câblage, répartiteurs, prises...
- raccordement aux réseaux des opérateurs de télécommunications.
- interconnexion d'installations, réseaux privés virtuels, LCR...
Des crossposts en direction de fr.reseaux.telecoms.rnis sont conseillés
pour ce qui a trait au raccordement au RNIS.
Les petites annonces pour l'achat, la vente, l'échange
d'autocommutateurs de seconde main, de leurs sous-ensembles, de leur
documentation, sont autorisées ponctuellement.
QUELQUES REGLES DE BON USAGE :
Les règles en usage dans la hiérarchie fr s'appliquent évidemment à ce
forum, on rappellera en particulier que :
- ce forum est francophone; toutefois
* des citations en langue étrangère sont admises, elles
seront de préférence accompagnées d'une traduction
résumée
* les articles qui se trouveront postés dans leur langue par
des étrangers seront traités avec égard.
- les fichiers binaires, y compris les images, y sont interdits, et
qu'on leur substituera une référence de page Web ou de site FTP;
- les annonces commerciales et arnaques à l'argent facile ne sont pas
les bienvenues; on s'abstiendra d'y répondre.
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FIN DE LA CHARTE
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L'equipe fr-chartes
In skillet, brown the meat in a little olive oil, then add onions, peppers, and celery (all chopped finely) and season well. Place in a large bowl and cool. Add seasoned breadcrumbs and a little of the tomato gravy, enough to make the mixture pliable. Divide the stuffing among the cabbage leaves then roll. Place seam down in a baking pan. Ladle tomato gravy on top, and bake at 325° for 30 - 45 minutes.
Umbilical Cordon Bleu
Nothing is so beautiful as the bond between mother and child, so why not consume it? Children or chicken breasts will work wonderfully also.
4 whole umbilical chords (or baby breasts, or chicken breasts) 4 thin slices of smoked ham, and Gruyere cheese Flour eggwash (milk and eggs) seasoned bread crumbs 1 onion minced salt pepper butter olive oil
Pound the breasts flat (parboil first if using umbilical cords so they won?t be tough). Place a slice of ham and cheese on each, along with some minced onion then fold in half, trimming neatly. Dredge in flour, eggwash, then seasoned breadcrumbs; allow to sit for a few minutes. Sauté in butter and olive oil until golden brown, about 6 minutes on each side.
Shish Kababes
As old as the hills, this technique has employed seafood, beef, pork, lamb, poultry, and vegetables; just about anything can be
In skillet, brown the meat in a little olive oil,
then add onions, peppers, and celery (all chopped finely)
and season well.
Place in a large bowl and cool.
Add seasoned breadcrumbs and a little of the tomato gravy,
enough to make the mixture pliable.
Divide the stuffing among the cabbage leaves then roll.
Place seam down in a baking pan.
Ladle tomato gravy on top,
and bake at 325° for 30 - 45 minutes.
Umbilical Cordon Bleu
Nothing is so beautiful as the bond between mother and child,
so why not consume it?
Children or chicken breasts will work wonderfully also.
4 whole umbilical chords (or baby breasts, or chicken breasts)
4 thin slices of smoked ham, and Gruyere cheese
Flour
eggwash (milk and eggs)
seasoned bread crumbs
1 onion
minced
salt
pepper
butter
olive oil
Pound the breasts flat (parboil first if using umbilical
cords so they won?t be tough).
Place a slice of ham and cheese on each, along with some minced onion
then fold in half, trimming neatly.
Dredge in flour, eggwash, then seasoned breadcrumbs;
allow to sit for a few minutes.
Sauté in butter and olive oil until golden brown,
about 6 minutes on each side.
Shish Kababes
As old as the hills, this technique has employed seafood, beef, pork, lamb,
poultry, and vegetables; just about anything can be
In skillet, brown the meat in a little olive oil, then add onions, peppers, and celery (all chopped finely) and season well. Place in a large bowl and cool. Add seasoned breadcrumbs and a little of the tomato gravy, enough to make the mixture pliable. Divide the stuffing among the cabbage leaves then roll. Place seam down in a baking pan. Ladle tomato gravy on top, and bake at 325° for 30 - 45 minutes.
Umbilical Cordon Bleu
Nothing is so beautiful as the bond between mother and child, so why not consume it? Children or chicken breasts will work wonderfully also.
4 whole umbilical chords (or baby breasts, or chicken breasts) 4 thin slices of smoked ham, and Gruyere cheese Flour eggwash (milk and eggs) seasoned bread crumbs 1 onion minced salt pepper butter olive oil
Pound the breasts flat (parboil first if using umbilical cords so they won?t be tough). Place a slice of ham and cheese on each, along with some minced onion then fold in half, trimming neatly. Dredge in flour, eggwash, then seasoned breadcrumbs; allow to sit for a few minutes. Sauté in butter and olive oil until golden brown, about 6 minutes on each side.
Shish Kababes
As old as the hills, this technique has employed seafood, beef, pork, lamb, poultry, and vegetables; just about anything can be
