The 25 Greatest PCs of All Time

The IBM PC is 25. And here are the top PCs ever, from machines you owned and loved to systems you’ve never heard of.

PC World – The 25 Greatest PCs of All Time (click for link)

I can’t beleive they forgot the original NeXT computer from 1987. I mean for crying out loud, the NeXTStep/OpenStep operating system it used is the basis for every modern Macintosh running Mac OS X.

¡BISTEC BORIQUA! (Nice Weather = WEBER VIII)

Daisy Martinez is infectious — once you’ve tried her recipes and cooking techniques, you just can’t go back to eating plain ‘ol Steak It’s Whats For Dinner. Nowadays I like some serious Meringue in my Meat.

Flank Steak is one of my favorite cuts of meat, because it’s not very expensive and its incredibly beefy tasting. Its also a cut you can marinate the living hell out of, with phenomenal results.

I took a nice big flank steak I bought from Kocher’s Meats (I went back there on Saturday) and liberally dosed both sides with Goya Adobo with Cumin, and then marinated it in a combination of lime juice, recaito, finely chopped shallots (didn’t have any garlic but it ended up working really nice), chopped hot bird chile peppers, freshly cracked black pepper and some olive oil for 24 hours. Yes, I know that sounds like an awful lot of time for a marinade, but boy, let me tell you, did it pay off — the meat was infused with the most incredible Latino flavor, and came off nice and tender after cooking to to medium-rare on the Weber.

I know, there should a law against showing this to people.

Rachel, inspired by the recent eGullet Society Heartland Gathering, made Zucchini Roulades, but instead of using Sundried Tomato in the goat cheese stuffing, she used sofrito, which immediately gave this side dish some serious Latino street creds. So I guess its actually Zucchini Relleno a la Raquel.

The finished dish. “Bistec Boriqua” plated with grilled mushroom caps that I basted with the leftover steak marinade, tomato and onion salad, Zucchini Rellenos, and Daisy Martinez’s yellow rice.

The Renaissance of the Fruit Cobbler … circa 2006

In the New York Times some years ago, there was an article by Florence Fabricant on cobblers and their growing popularity:

In his ”Dictionary of American Food and Drink” (Ticknor & Fields, 1983), John Mariani calls a cobbler a Western deep-dish pie with a thick crust and a fruit filling. But the dessert is not just Western. Cobblers are as much a part of Southern cooking as they are of Western and, under other names like grunts and buckles, also show up in the Northeast and Middle West.

Maida Heatter said the term cobbler derives from ”cobble up,” meaning to throw together in a hurry. The American Heritage Dictionary suggests it is another term for ”mender,” describing the way the dough is patched together over the fruit. Fruit depends on seasonal availability.”

Last night’s dinner had a cobbler but in a pie shell in my house .. I used fresh Georgia peaches and blueberries which, when combined, exuded a thick sweet pink juice under the buttery-golden topping … it was fantastic!

(Because my camera is in the shop awaiting its yearly ‘tune up’, Jason has graciously offered me one of his CC ..Cobbler Closeups)

For a marvelous look at the history of fruit cobblers, you may wish to take a look at:

History and Legends of Cobbler, Crisps, Crumble, Brown Betty, Buckle, Grunts, Slumps, Bird’s Nest Pudding, Sonker, & Pandowdy