Posted by david on 15. November 2008 19:09
i was cleaning up my online resume & found divesite still in my portfolio area … but it was fugly fugly fugly … I hadn’t touched it since April … So, went through & restyled it … made surprisingly quick progress – a couple hours & solved some of the problems I had had with it earlier.
going through the buttons – relabeling & checking where the data is coming from … added a link to see the xml file that powers hurricaneAndrew.
trying to add live button to store the flag count … previously just had an annoying popup
I swear that something was going on with the whole map service today … I couldn’t access maps from any browser on any site … even the demo sites. I rebooted, seems like twice, & things are now working … a couple hours later.
ideas? Visual Studio, cache conflicts, actual server problems on MS site? but I googled around & found nothing about it.
Kirk Evans Blog WCF, AJAX, and Virtual Earth in Visual Studio 2008
15 Seconds New Files and Folders in ASP.NET 2.0
What ASP.NET Developers Should Know About JavaScript
August 27, 2002 - Using Response.Write()Get javascript variable data into an ASP variable - WebDeveloper.com
JScript .NET, Part X Displaying Information Using Response.Write() - Doc JavaScript - Webreferen
Report Storms.com Powered by Weather Central Inc
found a new asp.net control for ve … gonna try that
Posted by david on 15. November 2008 18:02
" Ultimate Cheater Pulled Pork - November 1, 2008
Reprinted from Cheater BBQ: Barbecue Anytime, Anywhere, In Any Weather by Mindy Merrell and R. B. Quinn (Broadway Books, A Division of Random House, Inc., 2008) Copyright 2008 by Mindy Merrell and R. B. Quinn.
Okay, here we go. Either we have you hooked at "Ultimate Cheater Pulled Pork" or this book is headed straight for the library's used book sale. We know that. You know that. So, let's drop the chitchat and make some cheater barbecue.
In short, you drop a pork butt into the slow cooker, add dry rub and bottled smoke, close the cover, go away for a while, pull or chop the meat and pile it on a bun, add sauce, get out the pickles, open a beer. BOOM! That's barbecue, baby. Can you feel it? That's Ultimate Cheater Pulled Pork.
Makes 12 to 14 servings
- One 5- to 6-pound boneless Boston butt pork roast or same weight of boneless country-style pork ribs
- 1/4 cup Cheater Basic Dry Rub (recipe follows)
- 1/2 cup bottled smoke
- Barbecue sauce of your choice
1. Cut the pork butt into medium (2- to 3-inch) chunks (the ribs don't need to be cut up).
2. Put the pieces in a large slow cooker (at least 5 quarts). Sprinkle the meat with the rub, turning the pieces to coat evenly. Add the bottled smoke.
3. Cover and cook on high for 5 to 6 hours or on low for 10 to 12 hours, until the meat is pull-apart tender and reaches an internal temperature of 190 F.
4. Using tongs and a slotted spoon, transfer the meat to a rimmed platter or baking sheet. Let rest until cool enough to handle. Pull the meat into strands. It should shred very easily. Serve the barbecue piled on buns with your favorite barbecue sauce.
5. To serve the barbecue later, cover and refrigerate the meat when it has cooled. Pour the meat juice into a separate container and refrigerate. Before reheating the juice, skim and discard the congealed fat layer on the top.
6. To reheat the barbecue, place it in a saucepan moistened with some of the reserved juice. Gently heat the meat on medium-low, stirring occasionally. Or, place it in a covered casserole with some of the reserved juice and heat in a 350 F oven for 20 to 30 minutes.
7. While the meat warms, combine the barbecue sauce and some of the additional reserved meat juice in a saucepan. Heat through and serve with the barbecue.
Cheater Basic Dry Rub
Makes about 2/3 cup
- 1/4 cup paprika
- 2 tablespoons kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
1. Combine all the ingredients in a jar with a tight-fitting lid. Shake to blend.
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