The Men's Shed group bought a multi-function laser printer to go with the 21.5-inch iMac they bought last October. When the shipped (smaller) ink cartridges ran out, cheaper recycled ones were sourced for $140 instead of genuine Fuji-Xerox ones that would have cost $380 at least.
One member with laser printer experience said we would have to use it in "non-genuine" mode to use these cartridges, so that setting was used. There were some issues with doing it that way: the toner level indication was disabled and it wouldn't transfer images properly to heavier or shiny paper.
In desperation last week I (on the organising committee as the IT bloke) changed back to the "genuine" setting and fixed the problems. Quite happy with that.
@matigo I have a keyboard shortcut set up to enter ottokorrupt to use instead of autocarrot.
// @tomas @thrrgilag
@indigo A friend & I went on a 10-day holiday in his 850 cc Mini. The hydrolastic suspension had given up on the passenger side, so it was just using tyre pressure & the rubber bump stops as suspension on that side. Three days from home we only made 40 miles: 20 from the overnight stop & 20 back in a tow-truck. The gearbox had lost four bolts and dropped away from the engine. That took a day & $45 to fix. It was quite a fun trip, though. Great little car.
// @matigo @kdfrawg
The local police station has been fire-bombed twice in the last five months. Earlier today a molotov cocktail was thrown onto the rear carpark area, damaging nothing other than heating & blackening the concrete surface. Back in March the news report says a Balaclava man did the same thing. Balaclava in this case refers not to his headgear but to his home suburb sone 65 km away.
@matigo Very tasty indeed. Fresh from the oven & for a few hours afterwards, they're crunchy, this changes after a day or so to a chewy texture. Excellent biscuit for dunking in tea/coffee as it holds its structure quite well. The predominant flavours are butter & golden syrup.
Scrambled egg recipe.
Scrambled eggs is a dish made from whites and yolks of eggs (usually chicken eggs). Eggs are put into a hot pot or pan (usually greased) and stirred frequently, forming curds as they coagulate.
My recipe calls for milk as well as eggs. I use the ratio of 1half eggshell per egg in the recipe. This allows for variable sized or weighted eggs.
In the recipe beaten eggs are poured into a hot greased pan and coagulate almost immediately. The heat is turned down to low and the eggs are constantly stirred as they cook. The pan and the stirring implement, if kept in constant motion, create small and soft curds of egg.
Once the liquid has mostly set, additional ingredients such as ham, herbs, cheese or cream may be folded in over low heat, just until incorporated. The eggs should be slightly undercooked when removed from heat, since the eggs will continue to set. If this technique is followed, the eggs should be moist in texture with a creamy consistency. If any liquid is seeping from the eggs, this is a sign of overcooking or adding under-cooked high-moisture vegetables.
Sometimes I'll cook it in a cast iron pan. In this case the heat is turned off, the entire cooking done using the residual heat in the cast iron.
@matigo Is the company actually owned by China or has it remained Norwegian with the Chinese $1.2bn "merely" being for the advertising side of the enterprise?