ORIGINAL: Symon
ORIGINAL: GreyJoy
ORIGINAL: khyberbill
What do you think?
They seem to work just fine, even if we didn't have any real furball since.
We abolished every HR regarding altitudes.
The only battle was fought over Kusiae, when 54 Hellcats at 100% CAP (range 0) at 32700 feet, fought against a sweep of 45 N1K2s arriving at 30,000. We traded 10 planes on each side and the Hellcats, despite 30 mhp slower, did pretty well a those altitudes.
So far everything seems smooth
Ooohh, I like to hear that.
If you guys have any issues, concerns, blivets, or penne that’s too al dente, please, please, please, oh please, pm me. Only way I can be sure the mod works for everybody is to get input from the users.
Btw, I got a serious chicken parmesan recipe made with JWE’s own ultimate marinara sauce over penne, with a balsamic vinaigrette over fall salad greens. And of course, a plate of olive oil and balsamic vinegar for chunks off a Tuscan boule. You might like it.
[ed] Wish I knew where Mr Kane was from. Seems a bit unfair to send you recipes and not him.
Ciao. JWE
For sure we will! So far everything seems to work perfectly and I haven't noticed any flaw or problem with the new a/c files. But I think we're gonna test them soon enough in the DEI carnage that will soon happen
mmm... John, with all due respect, that recipe doesn't seem exactly "Italian"[:D]...I mean, Penne and Marinara sauce sounds fine (I guess a "marinara" sauce is a tomato sauce with seafood, right?), but penne doesn't match with salad or vinegar...not on the same dish!
While, if you simply had Penna with sauce and then, as a second course, a salad with olive oil and balsamic vinegar...that's perfectly Italian [:D].
Basically the real "Italian" way to eat pasta is with tomato sauce. But it's the conception of "tomato sauce" the thing that it's the most difficult to export abroad.
You cannot simply put a tomato sauce as it comes out of the box.
I tell you "my" recipe:
1/2 garlic clove (cut it only one time!)
1/2 red onion
red pepper
a bit of salt
olive oil
Make it cook 1 minute on a paddle, until the garlic becomes golden (not more)
Then add a bit of white wine. Say a quarter of a glass
let the wine evaporate
Then put inside the tomato sauce. Not the "sauce" as they say, but tomato "pulped"
Let it cook for some 15/20 min, until all the water inside the pulped tomato is dried and evaporated.
Then turn it off. Add some fresh basil...and voilà! That's a tomato sauce[:D]
Mr.Kane (Tom) is from Poland
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