Un technicien de chez InMac m'a soutenu que si l'on branche une machine
100Mbs sur un switch 10/100/1000 alors tout les ports du switch basculeront
en 100 Mbs... N'aurait il pas confondu avec les hubs 10/100 qui eux
effectivement procédaient ainsi.
you can sell the crib, baby clothes, toys, stroller... and so easy to procure if such a lucky find is at hand (just pick him up from the crib and he?s good to go)!
SIDS victim, cleaned ½ cup cooking oil Carrots onions broccoli whole cabbage fresh green beans potato turnip celery tomato ½ stick butter 1 cup cooked pasta (macaroni, shells, etc.)
Remove as much meat as possible, cube, and brown in hot oil. Add a little water, season, then add the carcass. Simmer for half an hour keeping the stock thick. Remove the carcass and add the vegetables slowly to the stock, so that it remains boiling the whole time. Cover the pot and simmer till vegetables are tender (2 hours approximately). Continue seasoning to taste. Before serving, add butter and pasta, serve piping with hot bread and butter.
Offspring Rolls
Similar to Vietnamese style fried rolls, they have lots of meat (of course this can consist of chicken, beef, pork, or shrimp). Who can resist this classic appetizer; or light lunch served with a fresh salad? Versatility is probably this recipe?s greatest virtue, as one can use the best part of a prime, rare, yearling, or the morticians occasional horror: a small miracle stopped short by a drunk driver, or the innocent victim of a drive-by shooting...
2 cups finely chopped very young human flesh 1 cup shredded cabbage 1 cup bean sprouts 5 sprigs green onion, finely chopped 5 cloves minced garlic 4-6 ounces bamboo shoots Sherry chicken broth oil for deep frying (1 gallon) Salt pepper soy & t
you can sell the crib, baby clothes, toys, stroller... and so easy to
procure if such a lucky find is at hand (just pick him up from the crib and
he?s good to go)!
SIDS victim, cleaned
½ cup cooking oil
Carrots
onions
broccoli
whole cabbage
fresh green beans
potato
turnip
celery
tomato
½ stick butter
1 cup cooked pasta (macaroni, shells, etc.)
Remove as much meat as possible, cube, and brown in hot oil.
Add a little water, season, then add the carcass.
Simmer for half an hour keeping the stock thick.
Remove the carcass and add the vegetables slowly to the stock,
so that it remains boiling the whole time.
Cover the pot and simmer till vegetables are tender
(2 hours approximately).
Continue seasoning to taste.
Before serving, add butter and pasta,
serve piping with hot bread and butter.
Offspring Rolls
Similar to Vietnamese style fried rolls, they have lots of meat
(of course this can consist of chicken, beef, pork, or shrimp).
Who can resist this classic appetizer; or light lunch served with
a fresh salad? Versatility is probably this recipe?s greatest virtue,
as one can use the best part of a prime, rare, yearling, or the
morticians occasional horror: a small miracle stopped short by a
drunk driver, or the innocent victim of a drive-by shooting...
2 cups finely chopped very young human flesh
1 cup shredded cabbage
1 cup bean sprouts
5 sprigs green onion, finely chopped
5 cloves minced garlic
4-6 ounces bamboo shoots
Sherry
chicken broth
oil for deep frying (1 gallon)
Salt
pepper
soy & t
you can sell the crib, baby clothes, toys, stroller... and so easy to procure if such a lucky find is at hand (just pick him up from the crib and he?s good to go)!
SIDS victim, cleaned ½ cup cooking oil Carrots onions broccoli whole cabbage fresh green beans potato turnip celery tomato ½ stick butter 1 cup cooked pasta (macaroni, shells, etc.)
Remove as much meat as possible, cube, and brown in hot oil. Add a little water, season, then add the carcass. Simmer for half an hour keeping the stock thick. Remove the carcass and add the vegetables slowly to the stock, so that it remains boiling the whole time. Cover the pot and simmer till vegetables are tender (2 hours approximately). Continue seasoning to taste. Before serving, add butter and pasta, serve piping with hot bread and butter.
Offspring Rolls
Similar to Vietnamese style fried rolls, they have lots of meat (of course this can consist of chicken, beef, pork, or shrimp). Who can resist this classic appetizer; or light lunch served with a fresh salad? Versatility is probably this recipe?s greatest virtue, as one can use the best part of a prime, rare, yearling, or the morticians occasional horror: a small miracle stopped short by a drunk driver, or the innocent victim of a drive-by shooting...
2 cups finely chopped very young human flesh 1 cup shredded cabbage 1 cup bean sprouts 5 sprigs green onion, finely chopped 5 cloves minced garlic 4-6 ounces bamboo shoots Sherry chicken broth oil for deep frying (1 gallon) Salt pepper soy & t
T0t0
or stuff into natural casings.
Stillborn Stew
By definition, this meat cannot be had altogether fresh, but have the lifeless unfortunate available immediately after delivery, or use high quality beef or pork roasts (it is cheaper and better to cut up a whole roast than to buy stew meat).
1 stillbirth, de-boned and cubed ¼ cup vegetable oil 2 large onions bell pepper celery garlic ½ cup red wine 3 Irish potatoes 2 large carrots
This is a simple classic stew that makes natural gravy, thus it does not have to be thickened. Brown the meat quickly in very hot oil, remove and set aside. Brown the onions, celery, pepper and garlic. De-glaze with wine, return meat to the pan and season well. Stew on low fire adding small amounts of water and seasoning as necessary. After at least half an hour, add the carrots and potatoes, and simmer till root vegetables break with a fork. Cook a fresh pot of long grained white rice.
Pre-mie Pot Pie
When working with prematurely delivered newborns (or chicken) use sherry; red wine with beef (buy steak or roast, do not pre-boil).
Pie crust (see index) Whole fresh pre-mie; eviscerated, head, hands and feet removed Onions, bell pepper, celery ½ cup wine Root vegetables of choice (turnips, carrots, potatoes, etc) cubed
Make a crust from scratch - or go shamefully to the frozen food section of your favorite grocery and select 2 high quality pie crusts (you will need one for the top also). Boil the prepared delicacy until the meat starts to come off the bones. Remove, de-bone and cube; continue to reduce the broth. Brown the onions, peppers and celery. Add the meat then season, continue browning. De-glaze with sherry, add the reduced broth. Finally, put in the root vegetables and simmer for 15 minutes. Allow to cool sli
or stuff into natural casings.
Stillborn Stew
By definition, this meat cannot be had altogether fresh,
but have the lifeless unfortunate available immediately after delivery,
or use high quality beef or pork roasts (it is cheaper and better to
cut up a whole roast than to buy stew meat).
1 stillbirth, de-boned and cubed
¼ cup vegetable oil
2 large onions
bell pepper
celery
garlic
½ cup red wine
3 Irish potatoes
2 large carrots
This is a simple classic stew that makes natural gravy,
thus it does not have to be thickened.
Brown the meat quickly in very hot oil, remove and set aside.
Brown the onions, celery, pepper and garlic.
De-glaze with wine, return meat to the pan and season well.
Stew on low fire adding small amounts of water and
seasoning as necessary.
After at least half an hour, add the carrots and potatoes,
and simmer till root vegetables break with a fork.
Cook a fresh pot of long grained white rice.
Pre-mie Pot Pie
When working with prematurely delivered newborns (or chicken) use sherry;
red wine with beef (buy steak or roast, do not pre-boil).
Pie crust (see index)
Whole fresh pre-mie; eviscerated, head, hands and feet removed
Onions, bell pepper, celery
½ cup wine
Root vegetables of choice (turnips, carrots, potatoes, etc) cubed
Make a crust from scratch - or go shamefully to the frozen food section
of your favorite grocery and select 2 high quality pie crusts (you
will need one for the top also).
Boil the prepared delicacy until the meat starts to come off the bones.
Remove, de-bone and cube; continue to reduce the broth.
Brown the onions, peppers and celery.
Add the meat then season, continue browning.
De-glaze with sherry, add the reduced broth.
Finally, put in the root vegetables and simmer for 15 minutes.
Allow to cool sli
By definition, this meat cannot be had altogether fresh, but have the lifeless unfortunate available immediately after delivery, or use high quality beef or pork roasts (it is cheaper and better to cut up a whole roast than to buy stew meat).
1 stillbirth, de-boned and cubed ¼ cup vegetable oil 2 large onions bell pepper celery garlic ½ cup red wine 3 Irish potatoes 2 large carrots
This is a simple classic stew that makes natural gravy, thus it does not have to be thickened. Brown the meat quickly in very hot oil, remove and set aside. Brown the onions, celery, pepper and garlic. De-glaze with wine, return meat to the pan and season well. Stew on low fire adding small amounts of water and seasoning as necessary. After at least half an hour, add the carrots and potatoes, and simmer till root vegetables break with a fork. Cook a fresh pot of long grained white rice.
Pre-mie Pot Pie
When working with prematurely delivered newborns (or chicken) use sherry; red wine with beef (buy steak or roast, do not pre-boil).
Pie crust (see index) Whole fresh pre-mie; eviscerated, head, hands and feet removed Onions, bell pepper, celery ½ cup wine Root vegetables of choice (turnips, carrots, potatoes, etc) cubed
Make a crust from scratch - or go shamefully to the frozen food section of your favorite grocery and select 2 high quality pie crusts (you will need one for the top also). Boil the prepared delicacy until the meat starts to come off the bones. Remove, de-bone and cube; continue to reduce the broth. Brown the onions, peppers and celery. Add the meat then season, continue browning. De-glaze with sherry, add the reduced broth. Finally, put in the root vegetables and simmer for 15 minutes. Allow to cool sli
Florent Clairambault
La différence entre les HUBs et les switch est justement que dans les HUBs il y'a une boucle centrale qui s'occupe de redistribuer les packets entre les ports. Les switch eux redirigent le trafic d'un port vers un autre port
Les vieux HUBs ne supportaient qu'une seule vitesse de transport, la plus lente. Les nouveaux, il me semblent utilisent plusieurs boucles différentes.
Les switch eux, passent d'un port à 10Mb à un port en 100Mb sans aucun problème, c'est relayé d'un buffer de port à un autre buffer de port. Et cela depuis toujours...
Donc, le technicien t'as raconté n'importe quoi...
Florent
"HD" a écrit dans le message de news: cqe2a3$2319$
Bonjour,
Un technicien de chez InMac m'a soutenu que si l'on branche une machine 100Mbs sur un switch 10/100/1000 alors tout les ports du switch basculeront en 100 Mbs... N'aurait il pas confondu avec les hubs 10/100 qui eux effectivement procédaient ainsi.
Merci d'avance pour vos réponses. -- @+ HD
La différence entre les HUBs et les switch est justement que dans les HUBs
il y'a une boucle centrale qui s'occupe de redistribuer les packets entre
les ports.
Les switch eux redirigent le trafic d'un port vers un autre port
Les vieux HUBs ne supportaient qu'une seule vitesse de transport, la plus
lente. Les nouveaux, il me semblent utilisent plusieurs boucles différentes.
Les switch eux, passent d'un port à 10Mb à un port en 100Mb sans aucun
problème, c'est relayé d'un buffer de port à un autre buffer de port. Et
cela depuis toujours...
Donc, le technicien t'as raconté n'importe quoi...
Florent
"HD" <hd@anti.spam.fr> a écrit dans le message de news:
cqe2a3$2319$1@biggoron.nerim.net...
Bonjour,
Un technicien de chez InMac m'a soutenu que si l'on branche une machine
100Mbs sur un switch 10/100/1000 alors tout les ports du switch
basculeront
en 100 Mbs... N'aurait il pas confondu avec les hubs 10/100 qui eux
effectivement procédaient ainsi.
La différence entre les HUBs et les switch est justement que dans les HUBs il y'a une boucle centrale qui s'occupe de redistribuer les packets entre les ports. Les switch eux redirigent le trafic d'un port vers un autre port
Les vieux HUBs ne supportaient qu'une seule vitesse de transport, la plus lente. Les nouveaux, il me semblent utilisent plusieurs boucles différentes.
Les switch eux, passent d'un port à 10Mb à un port en 100Mb sans aucun problème, c'est relayé d'un buffer de port à un autre buffer de port. Et cela depuis toujours...
Donc, le technicien t'as raconté n'importe quoi...
Florent
"HD" a écrit dans le message de news: cqe2a3$2319$
Bonjour,
Un technicien de chez InMac m'a soutenu que si l'on branche une machine 100Mbs sur un switch 10/100/1000 alors tout les ports du switch basculeront en 100 Mbs... N'aurait il pas confondu avec les hubs 10/100 qui eux effectivement procédaient ainsi.
