"Jon Yaeger" wrote in message
...
I once owned a Knight transistorized amp that used incandescent bulbs
in the output stage to limit current. When you had some brighteness,
you had a problem.

I remember that it was the very worst-sounding amplifier that I ever
owned.

Heh heh. I have a Knight kit-built amp that glows too, but that's a bias
problem in the tube output...

....No, I don't use it regularly...

Tim

--
Deep Fryer: a very philosophical monk.
Website: http://webpages.charter.net/dawill/tmoranwms

On Tue, 29 Nov 2005 03:23:06 GMT, the renowned "Rich Grise,
Plainclothes Hippie" wrote:

On Mon, 28 Nov 2005 18:24:52 -0500, John Perry wrote:
Rich Grise wrote:

But who wants a cooked pickle? ;-)

My ethnic Russian daughter-in-law, just arrived from Tatarstan, made a
Russian soup, into which she chopped several dill pickles.

Wonderful stuff!

You must have to cook the bejabbers out of them - I chopped up a dill
pickle once into a stew I was concocting from leftovers ane expired stuff
in the pantry, and it was kind unnerving every time I bit into a pickle
chunk. Or maybe I didn't chop them finely enough. (more like I "cubed"
them.) My Mom [RIP] used to put weiners and sweet pickles through the meat
grinder. Simultaneously. I refused to even taste the stuff. ;-)

Thanks!
Rich

I think I remember something like that, maybe with ground beef.

Here's a recipe for 'Solianka' soup with dill pickle, pickle juice and
a bunch of hearty stuff. They might make it differently in Tartarstan
though (home of Tartar sauce, I presume):

http://soup.allrecipes.com/AZ/Solian...anBeefSoup.asp

From other recipes for Solyanka (or however it's spelt/spelled) the
common factors are beef broth, pickles, olives, capers, onions, garlic
and some kind of meat-- other winter veggies are fair game. And a
dollop of sour cream.


Best regards,
Spehro Pefhany
--
"it's the network..." "The Journey is the reward"
Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog Info for designers: http://www.speff.com

Spehro Pefhany wrote:
On Tue, 29 Nov 2005 03:23:06 GMT, the renowned "Rich Grise,
Plainclothes Hippie" wrote:


On Mon, 28 Nov 2005 18:24:52 -0500, John Perry wrote:

Rich Grise wrote:

But who wants a cooked pickle? ;-)

My ethnic Russian daughter-in-law, just arrived from Tatarstan, made a
Russian soup, into which she chopped several dill pickles.

Wonderful stuff!

You must have to cook the bejabbers out of them - I chopped up a dill
pickle once into a stew I was concocting from leftovers ane expired stuff
...
From other recipes for Solyanka (or however it's spelt/spelled) the
common factors are beef broth, pickles, olives, capers, onions, garlic
and some kind of meat-- other winter veggies are fair game. And a
dollop of sour cream.


Well, Galya's was all vegetable except for a cube or two of bouillon (I
don't know what kind). She had chopped the vegetables so finely that I
didn't notice the pickles until she showed me the jar she took them from
(I couldn't understand her description of "spiced cucumbers" :-).

I don't know how she made it, since I had put her son, my step-grandson,
to work with me raking a ton or so of oak leaves from my six 100+-foot
trees.

Even a lovely season like autumn has its price.

John Perry

I pushed the Ambient button on the dash... it was 65°F outside...
winter has arrived in Arizona ;-)
==========================
Winter ? That's a comfortable Summer temp. here in northern Scotland.

Frank GM0CSZ / KN6WH

Winfried Salomon wrote:
Hello Jorgen,

Jorgen Lund-Nielsen wrote:

[.....]

2N2369 for fast pulses.


btw, do you know a standard complementary pnp-transistor for the 2N2369,
such like 2N3905 but with higher ft and less feedback capacitance? It
seems that the manufactorers have almost no data on their internet pages.

mfg. Winfried

Maybe 2N4261 ? Have not looked into the datasheet, but as i remember,
i have seen them sometimes in complementary with the 2N2369

Jorgen

Spehro Pefhany schrieb:

I think I remember something like that, maybe with ground beef.

You mean Labskaus?
http://en.wikipedia.org/wiki/Labskaus

Here in Bremen/Germany we usually leave away the fish and use just Corned
Beef (the brazilian Corned Beef is just fine). And sometimes, you find
diced pickles in it. Tastes even better, then.

regards
Henning
--
henning paul home: http://www.geocities.com/hennichodernich
PM: , ICQ: 111044613

On Tue, 29 Nov 2005 03:30:31 GMT, the renowned "Rich Grise,
Plainclothes Hippie" wrote:

On Mon, 28 Nov 2005 18:48:05 -0500, Spehro Pefhany wrote:

On Mon, 28 Nov 2005 18:24:52 -0500, the renowned John Perry
wrote:

Rich Grise wrote:
...

But who wants a cooked pickle? ;-)


My ethnic Russian daughter-in-law, just arrived from Tatarstan, made a
Russian soup, into which she chopped several dill pickles.

Wonderful stuff!

John Perry

Recipe? ;-) It's getting into soup/curry/stew weather here in the
frozen* north.

* Actually just cold nasty rain, but there was some snow earlier this
week.

Recipe? For _STEW_??!!?????

You brown some meat, throw it into a pot with some veggies, add enough
water so it doesn't boil dry, cover it, and simmer it until it starts to
smell like food. ;-)

I know how to make stew, without a recipe, but it wouldn't taste like
Russian stuff with capers, olives and pickles. I guess you have to
make it only from stuff that would be available in the Russian
countryside in February, and spice it up with the appropriate
crunchy/salty bits.

(Then again, I used to watch Mom cook. ;-) )

Cheers!
Rich




Best regards,
Spehro Pefhany
--
"it's the network..." "The Journey is the reward"
Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog Info for designers: http://www.speff.com

On Tue, 29 Nov 2005 18:00:50 +0100, the renowned Henning Paul
wrote:

Spehro Pefhany schrieb:

I think I remember something like that, maybe with ground beef.

You mean Labskaus?
http://en.wikipedia.org/wiki/Labskaus

Noo.... I think I would have remembered something which looked like
*that*.

Here in Bremen/Germany we usually leave away the fish and use just Corned
Beef (the brazilian Corned Beef is just fine). And sometimes, you find
diced pickles in it. Tastes even better, then.

regards
Henning

Sounds basically like corned beef hash with sides of fried egg, pickle
and perhaps rollmop herring. Though more gooey with mashed potatoes
used rather than chopped.



Best regards,
Spehro Pefhany
--
"it's the network..." "The Journey is the reward"
Info for manufacturers: http://www.trexon.com
Embedded software/hardware/analog Info for designers: http://www.speff.com

Henning Paul wrote:

You mean Labskaus?
http://en.wikipedia.org/wiki/Labskaus

Uh, real Labskaus doesn't contain fish. And the picture is
unappetizing.

Oliver
--
Oliver Betz, Muenchen (oliverbetz.de)

Oliver Betz wrote:

You mean Labskaus?
http://en.wikipedia.org/wiki/Labskaus

Uh, real Labskaus doesn't contain fish. And the picture is
unappetizing.

During my time in the german military, I had some courses of instruction
on a base near Hamburg. One day they served Labskaus in the staff
canteen there. That stuff looked just like that on the wiki photo.
This was the event when I learned why they had roller blinds made of
solid steel between kitchen and refectory.
One of the comrades said: 'I won't eat this. That's food for pigs!' And
he threw his dish into the kitchen. Most others followed.
The officer of the guard, whom the cooks called after closing the roller
blinds, had to draw his gun and shoot in the ceiling to calm the riot
down.
Since I had been near the end of the queue, I had no opportunity to try
this Labskaus. I still don't know what it does taste of.



Best regards,
Günther