PDA

View Full Version : Hey DentyCracker 2Cool just got some PAL 6035's in



ALBPM
25th September 2000, 21:34
Hey man, he just got a shipment of PAL 6035's in and they won't last too long.
http://www.2cooltek.com/index.html

He's in Florida which isn't too far from Jamaica.

BTW did you know a guy named Bevan Staple??
He's from Jamaica, I've been working with him for a few years. He got me hooked on Jerk. Burned my blender out a few months ago making a batch of the stuff. Got a new one and have just started picking my home grown Habanero peppers to make some more http://forums.murc.ws/ubb/wink.gif

Paul

xortam
25th September 2000, 21:44
Yumm! Habys! Bet you can make some mean jerk with those puppies. Is the Alpha sufficient to cool that stuff off? (Sort of keeping on topic) My little plant is still barren. http://forums.murc.ws/ubb/frown.gif I've got one lone pepper on my Serrano. Nothing but some flowers on my Thai. Guess we just haven't had enough hot weather here in the valley. Wish you could e-mail peppers. Gotta get back to work on that matter integrator/disintegrator.

DentyCracker
26th September 2000, 05:10
Sh*t I already ordered a copper HSF (ATTech) from coolerguys. Don't know Mr. Staple but he's obviously a good guy if he got you hooked on Jerk hehe http://forums.murc.ws/ubb/smile.gif Love the stuff meself. We have no shortage of the proper kind of pepper (Scotch Bonnet) to use with Jerk Pork or Jerk Chicken.
Damn again I had really wanted an alpha.

ALBPM
26th September 2000, 08:02
Mmmm!! Jerk Pork and Red Stripe beer even in New Mexico http://forums.murc.ws/ubb/wink.gif

It's only 8:40am and I'm getting a craving for the stuff. It's hard to find bottled jerk seasoning here. The last good jerk I bought was "Juliannes" brand and that got used up fast. It had a very nice sweet after taste and fragrance, maybe from allspice or something.

Oh!!No!! this thread could get booted to the Soap Box cause we're talking about food.

It's about Heatsinks and Blenders burning up making Jamaican Jerk OK....

It's Hardware related Honest....LOL

Paul

xortam
26th September 2000, 08:58
I've only had jerk a few times but I do love the spicy foods. We've got a Caribbean restaurant in Palo Alto that doesn't do a bad job but the best I had was at a food faire in San Francisco; Jerked goat, speecy, spicy. ... You just need to be careful to apply a very thin coat of silver thermal compound (snicker, snicker).

Alfie
26th September 2000, 16:47
When I lived in SantaFe,the chili they served was always my favorite,green or red,always went for the green,sopapillas and honey,cold beer.
Sure do miss it!
Oh,heatsinks,the Alpha is the best I've used,holds Tbird700@900 (1.85v) to 38.3- 42.7c.
Duron 600@945(1.75v.)runs about the same.

ALBPM
26th September 2000, 17:19
Hey Alfie, you know what time of the year it is out here then. The chili roasters are out on the street corners roasting away as this years crop is being harvested. It smells wonderful http://forums.murc.ws/ubb/wink.gif

Alfie
26th September 2000, 17:43
E-mail me a batch!
You have a good recipe for Green chili?
Oh,peltiers are cool,
saw your other post.
Thought about it,let us know how effective the venting works.
Do you think water or Peltier or both?
(As far as better cooling)
What about chili paste? http://forums.murc.ws/ubb/smile.gif

ALBPM
26th September 2000, 18:30
Oh ya, back to hardware...

Water cooling and a pelt are by far the best way to go. With heatsink and fan you are still limited by room temp.
The duct works great, got to get the hot air coming off the pelt/heatsink out of the case.

Paul

DentyCracker
26th September 2000, 18:35
I am truly sorry for those who don't have access to Jerk Pork and Red Stripe Beer everyday. Hehehe. on aserious http://forums.murc.ws/ubb/smile.gif note you could jerk pork on a Duron without HSF

paulcs
26th September 2000, 18:40
Xortam, can you recall the name of the Caribbean restaurant in San Francisco (which shares a pennisula with Silicon Valley where they make computer stuff like CPU's and chipsets and videocards but not heatsinks)?

Paul
paulcs@flashcom.net

ALBPM
26th September 2000, 19:02
I understand Alfie's chile (as we spell it down here) withdrawls...LOL

http://www.zianet.com/snm/images/chilis.jpg
Roasting fresh Green Chile

Here's some links:

To order fresh hatch green chile:
http://www.excitestores.com/stores/hatch_chile//
I believe these are fresh, so you would have to roast and peel them yourself.

A local store in Albuquerque, that I have used before to ship to my Brother and Inlaw's is:
The Chile Addict, phone 505-237-9070
They ship frozen, already roasted and peeled and it's about $80.00 for 10lbs which would last quite awhile

General info:
http://www-psych.nmsu.edu/~linda/chile.htm

Paul



[This message has been edited by ALBPM (edited 27 September 2000).]

xortam
26th September 2000, 19:57
You're killing me ALBPM. http://forums.murc.ws/ubb/smile.gif
paulcs, it was several years ago ... I'll check with my bro and see if he recalls.

paulcs
27th September 2000, 01:19
Thanks xortam.

Paul
paulcs@flashcom.net

xortam
27th September 2000, 10:36
Paul ... bro didn't remember the name but he thought it was on Hayes Street. Good luck.

Alfie
27th September 2000, 17:40
Thanks for the links,ALBPM.
Oh and the info on cooling. http://forums.murc.ws/ubb/smile.gif

ALBPM
27th September 2000, 18:29
No problem, one should never be without Green Chile.

Paul

Greebe
27th September 2000, 21:26
Just wait! Next week Pauly will be a special guest on the "Red Green Show"! LOL http://forums.murc.ws/ubb/wink.gif


Get'm while they're HOT! Pauly's southwestern style Chile HS's! Two varieties available; Red and Green. Both contain a holder for mounting upto three 7" chile. That sweet aromatic smell you've come to love and enjoy is now easily satisfied. Faster the cpu, greater your neighbours envy! With comments like

Man that boy sure must be roasting them up tonight!"

and

"Ever since he got that thing the city has saved $37,000 in mosquito eradication"


http://forums.murc.ws/ubb/smile.gif http://forums.murc.ws/ubb/smile.gif http://forums.murc.ws/ubb/smile.gif

ALBPM
28th September 2000, 03:26
ROTFLMAO!!!!

Paul

Greebe
28th September 2000, 03:46
Just trying to stay on topic there Paul.

cjolley
28th September 2000, 07:02
Man, does that look good!
Are those Anahiems? They're not dark enough to be Poblanos.

Where would I put 10lb. of frozen roasted peppers? I mean in the interim. http://forums.murc.ws/ubb/biggrin.gif

Hardware? Oh yeh, what kinda power does that roaster consume?

Chuck

ALBPM
28th September 2000, 08:06
Neither, just New Mexico green chile. This stuff is native to New Mexico and southern Colorado.

Paul

cjolley
28th September 2000, 10:33
Cool! (er.. hot!?)
I wonder if I could reproduce that roasting effect by putting one on my old celery 333@500 in place of the heatsink?
chuck

PS Are they hot peppers?

DentyCracker
28th September 2000, 10:52
I do believe so

cjolley
28th September 2000, 11:02
YUM! http://forums.murc.ws/ubb/biggrin.gif
chuck

PS Denty, I too am a fan of jerk. Got some sause in the fridge right now.

ALBPM
28th September 2000, 16:06
Yes Chuck, the HOT are just that and if your not used to eating them they can burn coming and going ...LOL

Paul

xortam
28th September 2000, 16:35
Just eat a bowl of ice cream for desert. Come on ice cream, come on ice cream. http://forums.murc.ws/ubb/smile.gif

And of course, it makes a great HS coolant.

ALBPM
28th September 2000, 17:13
Another Heatsink comparison...


http://home.att.net/~albpm2/habs.jpg

The Alpha PEP66 with the Pelt surived the test. The friggn GORB melted after one hour http://forums.murc.ws/ubb/wink.gif

(Room Temp} doesn't even factor in to this test http://forums.murc.ws/ubb/wink.gif

This is what I picked today after work. I have four Habanero and five Jalapeno plants. This is the average harvest about every two days lately...YEE HAAWWWWW!!!!!

I think it's time for the Ice Cream cooled Pelt http://forums.murc.ws/ubb/wink.gif

Paul

[This message has been edited by ALBPM (edited 29 September 2000).]

Alfie
28th September 2000, 17:18
More than the heat is the amazing depth of flavor and richness in the green chile of New Mexico.
The chile I eat there was a puree of roasted chiles,minimal other spices.
The possibilities of roasting chiles in your computer is an interesting concept.
The heat disipation away from the computer could be a new form of cooling.
If the computer were filled with enough chiles and many people were to do this,a movement could be started...
and if Matrox starts reading this thread,I bet the G800 may be released sooner than we think http://forums.murc.ws/ubb/smile.gif

xortam
28th September 2000, 17:44
Thats it. I'm twitching now. I can't take much more of this teasing or I'll go into convulsions. I recall this great roasted Habanero that I had with a Mexican meal in SF (note to Paul, its "Chavez"); that pepper was the highlight, great smoky taste and potency to last the entire meal. The king of peppers.

ALBPM
28th September 2000, 18:09
Ok then here are some more links to order the stuff.

http://www.chileaddict.com/ this is the one I gave the phone# for .

http://www.monroeschile.com/

http://www.buenofoods.com/

I recommend the Monroe's chile sauce which is bottled and ready to pour over whatever. A breakfast burrito (scrambled eggs, potatoes and bacon wrapped in a fresh tortilla) smothered in CHEEZE and Green Chile sauce is the best way to start any day.

I used to work at a jewelry shop as a silversmith next door to the original Monroe's restaurant. This was back in the 70's when I went to college. We got to know the owner well enough to where he would bring our lunches to the shop. This time of the year he would stock up on fresh roasted green chile. He would bring over a tub of the stuff and a stack of fresh homemede tortillas for us to sample http://forums.murc.ws/ubb/wink.gif

Paul

[This message has been edited by ALBPM (edited 29 September 2000).]

DentyCracker
28th September 2000, 18:54
Dudes, the things you have to go through to get some good pepper. Let's see now, go into fridge, take some of that sauce I made by blending Scotch Bonnet Peppers, garlic, salt and vinegar, with just the right amount of pimento added. Peppers can be had allyear round. Especially potent are the Purple Scotch Bonnet's at my uncle's (and other places). Of course the lazy people like my just go out and buy a couple pounds of Jerk Pork or Chicken and some cold Alcoholic Beverage (Red Stripe Beer or Appleton [RUM] and Pepsi) to wash it down with. As a matter of fact I am going out to get some now!

Back to HW I am an O/C coward I'll go with air cooled until I feel I can afford for the Duron to die, plus I just think that the money I spend on oc accessories I might as well buy a faster processor (If I were buying Intel, perhaps it would be more worthwile)

ALBPM
28th September 2000, 19:16
And life is good http://forums.murc.ws/ubb/wink.gif

I'll have to try growing some Scotch Bonnets next year. I can get the seeds here, don't know how they will fare at higher elevation (close to 6000 ft) but it's worth a try.

Paul

xortam
28th September 2000, 20:54
Dang! Those peppers are so hot that they caught the folder icon on fire. http://forums.murc.ws/ubb/smile.gif