Dry suck, lowest setting or you might pull out the data.
I'm headed up to Grandfather Mountain, NC tomorrow for a weekend
of photography. The weather however looks a little dicey...may be good
for the lighting but not the photographer or his equipment (shoulda got
that E-1 instead).
I've tried to stay out of the BBQ debate but I can't resist
(probably because I'm hungry). I grew up in SC so BBQ means one
thing...pork. And that's all I had for many years. I'm partial to the
local coastal variety with the mustard based sauce but in my travels
I've had all kinds and if it's well done they are all good:
Best Pork: toss up between Mr. B's in Greenville, NC or Mama
Brown's in Kingstree, SC. Both are what I call PeeDee style which is dry
spice with a thin vinegar based sauce. Yummy.
Best Beef: don't remember the name of the place but it was in
Dallas, TX. My trip there was under duress (Pathology Board Exam...three
days of hell) but the bbq brisket was to die for.
Best Chicken: don't know. I don't eat bbq chicken or maybe just
the skin; you can keep the meat.
Worst BBQ ever had: it was in a little truck stop off a highway
in NJ. Came as a slice of ham with bottled sauce poured on top. I should
have known better.
Now I'm not picking on our northern brethren. Admittedly, bbq in
its origin is a southern thing but more recently I've had some very good
Q in the northern lands. Most recently last summer in Rochester, NY. Not
sure of the name but may have been Dinosaur BBQ. I was very impressed.
Enough Said. Have a good weekend,
Charlie
-----Original Message-----
From: olympus-owner@xxxxxxxxxx [mailto:olympus-owner@xxxxxxxxxx] On
Behalf Of Walt Wayman
Sent: Thursday, June 01, 2006 2:06 PM
To: olympus@xxxxxxxxxx
Subject: [OM] Re: Like a bad penny, I am back
But do I set it to suck or blow? Wet or dry?
Walt
--
"Anything more than 500 yards from
the car just isn't photogenic." --
Edward Weston
-------------- Original message ----------------------
From: "Geilfuss Charles" <Charles.Geilfuss@xxxxxxxxxxxxxxxxx>
>
> Heck Walt, you don't need to get it fixed, just duck tape the
> nozzle of your Shopv*c to the grill over the dead fan and I guarantee
it
> won't overheat.
>
> Charlie
>
> "snip"
> As for the laptop, it's mainly an overheating problem because of a
dead
> fan, so despite the fact it's nearly four years old, it's probably
worth
> getting fixed.
>
> Walt
>
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