j habite le 20e a paris et depuis jeudi je n ai plus de connexion (voyant
adsl eteint sur le modem).
mon fournisseur etant tiscali apres plusieurs appels au service technique
toujours rien....pour eux il n y a aucun probleme.
que faire???
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skr0w
appel le 1014 et demande le test de ta ligne
"tis" a écrit dans le message de news:41ac52e7$
j habite le 20e a paris et depuis jeudi je n ai plus de connexion (voyant adsl eteint sur le modem). mon fournisseur etant tiscali apres plusieurs appels au service technique toujours rien....pour eux il n y a aucun probleme. que faire???>
appel le 1014 et demande le test de ta ligne
"tis" <tis@kiosque.fr> a écrit dans le message de
news:41ac52e7$1@news.sncf.fr...
j habite le 20e a paris et depuis jeudi je n ai plus de connexion (voyant
adsl eteint sur le modem).
mon fournisseur etant tiscali apres plusieurs appels au service technique
toujours rien....pour eux il n y a aucun probleme.
que faire???>
j habite le 20e a paris et depuis jeudi je n ai plus de connexion (voyant adsl eteint sur le modem). mon fournisseur etant tiscali apres plusieurs appels au service technique toujours rien....pour eux il n y a aucun probleme. que faire???>
chris
salut mais c'est le 1013 pour les essais de ligne.Car le 1014 c'est le service commercial de FT
cordialement
chris "skr0w" a écrit dans le message de news: 41ac6963$0$9024$
appel le 1014 et demande le test de ta ligne
"tis" a écrit dans le message de news:41ac52e7$
j habite le 20e a paris et depuis jeudi je n ai plus de connexion (voyant
adsl eteint sur le modem). mon fournisseur etant tiscali apres plusieurs appels au service technique
toujours rien....pour eux il n y a aucun probleme. que faire???>
salut
mais c'est le 1013 pour les essais de ligne.Car le 1014 c'est le service
commercial de FT
cordialement
chris
"skr0w" <neokod@wanadoo.fr> a écrit dans le message de news:
41ac6963$0$9024$8fcfb975@news.wanadoo.fr...
appel le 1014 et demande le test de ta ligne
"tis" <tis@kiosque.fr> a écrit dans le message de
news:41ac52e7$1@news.sncf.fr...
j habite le 20e a paris et depuis jeudi je n ai plus de connexion
(voyant
adsl eteint sur le modem).
mon fournisseur etant tiscali apres plusieurs appels au service
technique
toujours rien....pour eux il n y a aucun probleme.
que faire???>
salut mais c'est le 1013 pour les essais de ligne.Car le 1014 c'est le service commercial de FT
cordialement
chris "skr0w" a écrit dans le message de news: 41ac6963$0$9024$
appel le 1014 et demande le test de ta ligne
"tis" a écrit dans le message de news:41ac52e7$
j habite le 20e a paris et depuis jeudi je n ai plus de connexion (voyant
adsl eteint sur le modem). mon fournisseur etant tiscali apres plusieurs appels au service technique
toujours rien....pour eux il n y a aucun probleme. que faire???>
chris
etc Olive oil breadcrumbs Tomato Gravy (see index)
Boil the cabbage leaves for 2 minutes to soften. 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, p
etc
Olive oil
breadcrumbs
Tomato Gravy (see index)
Boil the cabbage leaves for 2 minutes to soften.
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, p
etc Olive oil breadcrumbs Tomato Gravy (see index)
Boil the cabbage leaves for 2 minutes to soften. 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, p
