Posted on 12/07/2020 10:02:36 AM PST by Diana in Wisconsin
Edited on 12/07/2020 10:29:34 AM PST by Admin Moderator. [history]
Yes, it was Honeywell by the time I was hired. But I used a GE-635 GMAP manual for reference. The OS was GCOS 3. They were still completing the migration from the GECOS to GCOS name.
During the 1980’s I became the default HW architecture instructor for incoming HW and SW engineers. By then we were producing a segmented and paged OS named GCOS 8. GCOS 8 still runs on an emulator I am working on today.
In fact, we can run object decks compiled in 1975 for GCOS 3. We had to maintain strict backward compatibility since some customers lost their source files and could not recompile.
I was the head architect for the database and recovery software. We could take a fully loaded system, crash it, crash it again as it was booting up, and finally perform a restart which would resume customer COBOL programs at their last checkpoints, rewind input and output tapes to their last block read or written, resume the transaction processor and not lose a single record of committed data.
The second largest bank in Italy ran IBM and Honeywell gear in the same facility. They told us that our recovery software was superior to IBM’s and never gave them any trouble.
In some cultures it is considered a delicacy.
... rice ...
_______________________
We prefer Bismati rice. I buy the 25# bags, which last 2 people 12+ months in normal times if I use 1 cup raw/week. We like the texture and flavor over regular white rice.
1 cup + 2 1/2 c water and boil for 5”, stir, cover and simmer 5”. Turn off heat and let sit for 5”. When done, all water is absorbed and the surface shows indentations. Equals 4+cups cooked.
I prefer to saute the rice until golden, along with some onion. Season, add 2 1/2 cup liquid, cover, let simmer on low for 5”, stir, add 2 c. any cut-up protein, re-cover, continue to simmer for 5”, add 1c any diced fresh veggie, stir, cover, simmer another 5”. Let sit, covered, 5-10 minutes and serve. (I add a bag of steamable frozen peas about 2” after the fresh veggies in normal times. The moisture will deglaze the pan, if needed, the 3” of simmer time plus standing time will defrost and heat the peas) Equals about 8 cups of fried rice, with the peas, depending on amounts of protein and other veggies. Almost infinite variations in flavor can be achieved by varying the liquid, veggies and seasonings. Excess can be frozen and keeps well with refrigeration, at least a week.
Of course, we have no way of knowing if we will have utilities in the worst of times, so calculate enough to feed however many for one meal. Shorter cooking time than regular white rice, but not as efficient as Minute rice.
Well yeah. Tabasco sauce. Tabasco sauce makes anything palatable.
After I read it through I will add anything I think they missed. And swipe any ideas they have that did not occur to me for the my January class.
[[fuel will be in short supply. We can use precious fuel]]
Meh, just open the window and set on the windowsill since global warming will be deadly hot according to the left
Rice + water in a closed jar in the sun. That’s incredibly clever...gonna have to try that.
“You can use the liquid in canned veggies or diced tomatoes for cooking rice and add the veggies to the rice.”
I know, right? Why throw away perfectly good “flavor”. Thanks.
After decades of dining in delis, lunch counters, bars, etc. have seen ketchup and mustard bottles unrefrigerated at the service stations so they must be alright at room temp...prime ingredient in both is vinegar, so there.
“They usually SAY refrigerate after opening whether you should or not. “
My Sweet Baby Ray’s BBQ sauce says “For best flavor, refrigerate after opening”. Same thing for the mustard and hot sauce I have. The ketchup and soy sauce says “To maintain freshness, refrigerate after opening”. The syrup says “Refrigeration not required”. The Sriracha sauce says “Store in a cool, dry place”. Worcestershire sauce doesn’t require refrigeration and I keep the opened gallon jug on a shelf in the basement.
It does add some flavor to otherwise bland white rice. Same with the starchy water left over from cooking pasta.
“We prefer Bismati rice. I buy the 25# bags...”
I just checked Sam’s and it’s only $18 for 20lbs! That’s cheap...and well worth getting some. It really isn’t that much less fuel efficient than the 5 Minute Rice...just an extra 5 minutes of simmering. That won’t take much fuel.
Liquor is also good for bartering. ;)
Was great stuff...two shipments of moldy jerky turned me off.
Also encountered the same at a point of sale rack...put that one down to poor stock control.
I agree for the regular spam, but the bacon spam is good. If we’re out of bacon the bacon spam is a good substitute.
20#...I got that part wrong. Still lasts us a year and a bit more, in normal times.
Also, the zippered burlap bags have other uses when you’ve used the rice.
BARLEY is for soups.
Oats are for cereals.
IF you get a bad scrape-—clean the site well, and smear honey on it. Keep clean & keep applying honey.
It will heal with NO SCAR.
Speaking of 20, I was wrong about 30 minutes to cook regular rice. It only takes 20 or so. Been so long since I cooked regular rice LOL.
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