Sean Dennis wrote to Dave Drum <=-

Hey! I like my clickety clack mechanical keyboard. When the last of my Keytronics (original supplier of KBDs to IBM) died I went out and found that the only mechanicals to ber had are "gaming" versions with backlit keys (good feature) and rotating colour effects (not so good feature).
I bought a Cherry MX2 which has a great feel and the driver lets me
pick a stable backlight colour. Plus I can return the PS2 to USB
adapter to the "possibles" box.

Model M keyboards are still being made by a company that bought IBM's entire keyboard manufacturing setup. Around $120.

Just looked at Unicomp's site. U$150 probably plus shipping. They are the original builders of IBM keyboards and located right in Lexington, KY
where IBM's confuser operations were/are head-quartered.

https://www.pckeyboard.com

That links me to a Unicomp site. And makes me glad I don't have an Apple Macintrash. The Model M for Mac is U$179. Bv)=

I did all of the stuff when I burned throough my amateur radio phase.

It's been 28 years since I was first licensed and still in phase (pun intended).

A sandwich I love...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Muffuletta
Categories: Sandwiches, Cajun, Lunch
Yield: 4 Servings

I've made those. And eaten them in their home (Nawlins). Here's a very
good recipe for the olive salad which "make" the muffalettq what it is.

All you need then is a 10" loaf of Italian bread some provelone cheese, capicola, salami, and mortadella (Italian bologna). I substitute with
thuringer because of my problem with horse co .... bologna.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Olive Salad For New Orleans Muffaletta
Categories: Emeril, Condiments, Vegetables, Chilies, Herbs
Yield: 8 Servings

1 qt Large pimiento-stuffed green
- olives; drained, slightly
- crushed
1 1/2 c Large Greek black olives;
- drained, pitted
1 1/2 c Extra virgin olive oil
1 1/2 c Vegetable oil
1 c Pickled cauliflower; drained
1/4 bn Celery; sliced diagonally
2 md Carrots; peeled, thin sliced
- diagonally
1/2 c Pepperoncini; drained,
- chopped coarsely
1/3 c Cocktail onions; drained
1/4 c Small capers; drained
8 cl Garlic; minced
1 1/2 ts Italian seasoning
3/4 ts Crushed red pepper flakes
1/4 ts Fresh ground black pepper
1/4 ts Celery seeds

Recipe courtesy Emeril Lagasse

Combine all ingredients in a large nonreactive bowl and
mix well. Place in a nonreactive jar (preferably glass)
and store tightly covered in the refrigerator. Salad
should be made at least 24 hours before using and only
improves with age, can keep for up to 2 months in the
refrigerator.

Copyright Television Food Network, G.P., All Rights Reserved

MM Format by Dave Drum - 09 March 2010

Uncle Dirty Dave's Kitchen

MMMMM


... "A cheapskate won't tip a server. I'm just careful with my money" Dave Drum
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)