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Asked by Desiree on 2012-06-12T13:20:05-04:00 I have recently installed Ubuntu 12.04 on my old laptop (Acer Aspire 5315 ) and observed that fan is not working properly on Ubuntu. How could I solve this problem? Best Answer Answer by Jasmines on 2012-06-12T13:37:29-04:00 This is a well known design problem with the Acer Aspire 5315 preventing the fan to work properly and eventually shutting down the computer to protect from overheating. Solution comes from http://ubuntuforums.org/showpost.php?p=4651436&postcount=99 and http://email@example.com/msg14582.html. You will have to register an account in order to download the fix. You'll have to install mempat binary and acer_fancontrol script into /usr/bin. You have to find out the correct memory address for mmap(). For the 5315 wit 1.5G RAM PATCH_ADDRESS=x5F6BCEAF. Add acer_fancontrol to /etc/rc.local and restart. Source: http://www.fugaz.net/2010/01/23/acer-aspire-fan-issue-solved/ In other cases, a simple bios upgrade worked: http://support.acer-euro.com/drivers/notebook/as_5315.html Archives Technology Ubuntu Jun 12th, 2012 Week 24, 2012 June, 2012 All Answers Answer by Kaltej on 2012-11-28T16:40:57-05:00 Issue: What the problem is that its a problem with the version of Bios your using,its a bug which prevents your CPU fan from working and causes your PC to overheat so then your Motherboard shuts the PC down to prevent damage. Solution: The solution is to download the latest Bios Version for your Acer Aspire 5315, theirs only a windows installer for this on the Acer website,Link for Windows Bios Update:http://support.acer.com/us/en/product/default.aspx?tab=1&modelId=50.
ESSENHAUS FOODS EMPLOYEES’ FAVORITE RECIPES BEEF/CHICKEN & NOODLES 7 Cups Essenhaus Broth, Water or Combination 8 oz Essenhaus Noodles Season to taste with Essenhaus Soup Base 1 can Essenhaus Beef/Chicken Meat or Cooked, Boneless Meat of Choice. Directions: Bring liquid to a boil then add noodles. Bring to a boil again. Cover and let simmer until soft (10-30 minutes depending on noodle size). Add Essenhaus Meat of choice and heat through. Serves 4 BEEF STROGANOFF Jim Fisher 1-½ Pounds Beef Round Steak 2 Tbsp. Butter 1-½ Cups Essenhaus Beef Broth 2 Tbsp. Ketchup ½ tsp. salt 1 Garlic Clove, Chopped 8 oz Mushrooms, Sliced ½ Cup Onion, Chopped 3 Tbsp. Flour 1 Cup Sour Cream 8 oz Essenhaus Noodles Directions: Cook noodles according to package directions. Slice steak into thin strips, then brown in butter in separate pan. Reserve 1/3 cup of broth. Combine remaining broth, ketchup, salt and garlic to the steak and bring to boil. Reduce heat, cover and simmer 10 minutes. Stir in mushrooms and onions, cover and simmer 5 minutes. Mix the 1/3 cup broth with flour and gradually stir into beef mixture. Cook to boiling, stirring constantly, boil and stir one minute. Reduce heat, stir in sour cream until heated through and serve over prepared Essenhaus Noodles.
07_0427_BrochureGIANT 5/31/07 1:45 PM Page 1 Easy Home USDA CHOICE Cooking BEEF with Beef DELICIOUS every day at GIANT Quality. Selection. Savings. Every Day. GiantFoodStores.com 07_0427_BrochureGIANT 5/31/07 1:45 PM Page 2 At GIANT, we’ve taken the guesswork out of choosing the perfect cut of beef. We only carry USDA Choice Beef with no additives or solutions. This helpful guide will give you information about different cuts and cooking techniques, nutritional value and the proper handling of beef. Throughout this brochure, you will also see our Easy Home Cooking labels, found on all cuts of beef in our Butcher Shoppe. These labels show you which cut to select for each cooking technique. Just peel back the label for more helpful hints. Beef Made Easy Matching the correct beef cut to the appropriate cooking method is the key to moist, juicy, flavorful beef. There are beef choices to satisfy all tastes, schedules and budgets. But choosing the right cut can be confusing. Knowing what to look for when buying beef and how to read the label will help you make wise choices for your meals. Thanks to industry efforts, today’s beef cuts are more standardized. Labeling is improved, and there is more nutrition and cooking information available at the point of sale. With this brochure and our simple labels at your fingertips, you’ll be “Easy Home Cooking” with beef in no time!
Tips and Recipes for Cooking Grass-Fed Beef 1. Your biggest culprit for tough grass fed beef is overcooking. This beef is made for rare to medium rare cooking. If you like well done beef, then cook your grass fed beef at very low temperatures in a sauce to add moisture. 2. Since grass fed beef is extremely low in fat, coat with virgin olive oil, truffle oil or a favorite light oil for flavor enhancement and easy browning. The oil will, also, prevent drying and sticking. 3. We highly recommend the Jaccard meat tenderizer which uses no chemicals. This tenderizer has won the prestigious Gold Medal presented by Chefs in America and the easiest way to produce a great meal. Plus in literally seconds the Jaccard will tenderize all your meats including grass fed beef, grain feed beef, poultry, veal, venison, pork and lamb. 4. If you don't own a Jaccard meat tenderizer, we recommend marinating your beef before cooking especially lean cuts like NY Strip and Sirloin Steak. Choose a recipe that doesn't mask the delicate flavor of grass fed beef but enhances the moisture content. A favorite marinade using lemon, vinegar, wine, beer or bourbon is a great choice. Some people use their favorite Italian salad dressing. If you choose to use bourbon, beer or vinegar, use slightly less than you would use for grain fed beef. Grass fed beef cooks quicker so the liquor or vinegar won't have as much time to cook off. For safe handling, always marinate in the refrigerator. 5. If you do not have time to marinate and don't own a Jaccard meat tenderizer, just coat your thawed steak with your favorite rub, place on a solid surface, cover with plastic and pound your steak a few times to break down the connective tissue. As an added benefit your favorite rub will be pushed into your grass fed beef. Don't go overboard and flatten your beef unless your recipe calls for it. If you don't have a meat mallet, use a rolling pin or whatever you feel is safe and convenient. 6. Stove top cooking is great for any type of steak . . . including grass fed steak. You have more control over the temperature than on the grill. You can use butter in the final minutes when the heat is low to carry the taste of ...
12 Holiday Beef Recipes For more simple meal ideas, nutrition information and cooking tips, visit BeefItsWhatsForDinner.com breakfast and brunch, here are a dozen beef recipes sure to make this holiday season more joyful than ever! Bite-Sized Sweet & Spicy Beef Ribs: A sweet sauce deliciously draped over one-bite Country-Style Mini Meatball Appetizers with Apricot Dipping Sauce: Baked meatballs made with lean Ground Beef take a dip into a tangy, sweet sauce. Perfect with fruity holiday wines. Hoisin-Marinated Beef Skewers with Peanut Dipping Sauce: Top Sirloin gets threaded on a skewer for fun, quick pre-dinner bite. Guests of all ages will enjoy this finger food. Sesame-Soy Steak Stir-Fry on Wonton Crisps: These crunchy hand-held crisps, made with Flat Iron steak, are perfect for those who want to mix and mingle. Let it Snow Dinners Classic Tenderloin with Cranberry Drizzle: with 8 to 10 people. Top Loin Steaks with Red Wine Sauce: Tender Top Loin (Strip) steak gets star treatment with a lemon-pepper and parsley rub before hitting the skillet. You can have an extraordinary steak dinner (with sauce) completed in under an hour. North Woods Hearty Pot Roast: Fork-tender Chuck Shoulder Pot Roast is nestled in a bed of carrots, red-skinned potatoes, leeks and parsnips. This meal is begging to be eaten after a busy day of shopping. Pepper Crusted Tri-Tip Roast with Garlic-Sherry Sauce: Give a lean Tri-Tip Roast a rub down with...
VENISON RECIPES “World Class” Venison Stew 2 lb. venison steaks 2 to 3 T. Vegetable oil 6 c. hot water 2 T. Worcestershire sauce 1 T. salt 1 T. sugar 1 ½ tsp. paprika ¾ tsp. pepper Dash of cloves 4 tsp. beef bouillon 1 med. onion, thinly sliced 2 to 3 lg. carrots, cut to bite-size 2 lg. potatoes, cut to bite-size 2 bay leaves 1 sm. pkg. frozen corn 1 sm. pkg. frozen peas 8 T. cornstarch Small amount of cold water Cube venison steaks into bite-size pieces and brown in vegetable oil. In crockpot, combine browned meat, water, Worcestershire sauce, salt, sugar, paprika, pepper, cloves, beef bouillon, onion, potatoes and bay leaves. Cook for 6 hours. Add corn and peas. Cook for 1 hour. Mix cornstarch with small amount of cold water and add to stew. Simmer until stew thickens. Remove bay leaves. Venison Stroganoff 1 ½ lb. venison round steak Flour, seasoned with salt & pepper 3 T. butter 1 onion, chopped ¼ tsp. basil ¼ tsp. thyme Salt & pepper to taste 1 ¼ c. beef bouillon 1 c. sliced mushrooms 2 T. butter 2 T. flour 1 ½ tsp. prepared mustard 1 c. sour cream Parsley sprigs & pimento chunks
Learn the Most Popular Clipper Cutting Techniques with Entering The Artzone. Clipper cutting is extremely popular as a simple and clean haircut technique that offers style, as well as a well groomed appearance.
Excerpt from the article: Beware of your credibility blind spots, says Cara Hale Alter, author of The Credibility Code: How to Project Confidence and Competence When it Matters Most (Meritus, 2012).
Basic Hydroponic Systems and How They Work There are 6 basic types of hydroponic systems; Wick, Water Culture, Ebb and Flow (Flood & Drain), Drip (recovery or non-recovery), N.F.T. (Nutrient Film Technique) and Aeroponic. There are hundreds of variations on these basic types of systems, but all hydroponic methods are a variation (or combination) of these six. Scroll down this page (or click on the system names) to see drawings and a description of each type of hydroponic system. WICK SYSTEM The Wick system is by far the simplest type of hydroponic system. This is a passive system, which means there are no moving parts. The nutrient solution is drawn into the growing medium from the reservoir with a wick. Free plans for a simple wick system are available (click here for plans). This system can use a variety of growing medium. Perlite, Vermiculite, Pro-Mix and Coconut Fiber are among the most popular. The biggest drawback of this system is that plants that are large or use large amounts of water may use up the nutrient solution faster than the wick(s) can supply it.