Inkjet Printer Cartridges – the

Inkjet Printer Cartridges – the Best Web SitesAt Tech Support Alert we reviewed 47 Web sites selling cheap compatible inkjet printer cartridges by purchasing cartridges from each supplier and testing them on our office machines. Unfortunately many suppliers didn’t make the grade but listed below are the best 15.

Well there is something to be done for everyone. Here is a list of the best cartridge sites. The best solution seems to be to get a Canon which doesn’t use cartridges at all. Good reviews on the S900, S600 on www.cnet.com. I’ll get one. Once I exhaust my HP 960Cxi cartridges. I broke the paper feeding mechanism last year trying to do greeting cards. Sigh.

BlackBerry LCD Faint. How can

BlackBerry LCD Faint. How can I fix? The handheld’s LCD is very faint. Can I make it brighter?
There are two ways you can make it brighter, depending on when you find the LCD to be faint:
If the LCD is faint all the time, even in bright, indoor light, you can adjust the screen contrast. From the Device Options screen, choose Screen/Keypad and adjust the screen contrast to your preference.
If the LCD is faint when you use it in a poorly-lit or dark area, you can turn on the backlighting. Press the ALT key three times. Backlighting turns off automatically if you don’t press any key or roll the trackwheel for 10 seconds

Top 10 Blackberry Tips. I

Top 10 Blackberry Tips. I just love my Blackberry and here are really cool tips. Check out #18, #19 and #20 particularly.

  1. Hold the ALT key while you roll the trackwheel to scroll horizontally in any field where you can enter or view text.
  2. Hold the ALT key while you roll the trackwheel to scroll through a field to view options.
  3. Hold the SHIFT key while you roll the trackwheel to select multiple items in a list.
  4. Type the first letter of an item in an options list or menu to jump directly to that item.
  5. Type the first letters of a name or the initials separated by a space to find a contact in the Address Book screen.
  6. To cut and paste text, hold the ALT key and click the trackwheel, then roll the trackwheel to highlight text. Click and scroll to Cut Selection or Copy Selection. To paste the selected text, place the cursor in an editable field and click. Scroll to Paste Selection and click.
  7. Press and hold a letter to capitalize it (with Key Rate enabled).
  8. Press the SPACE key twice to insert a period and capitalize the next letter.
  9. Press the SPACE key to insert the “@” and “.” characters in an Email field.
  10. Press and hold a letter key and roll the trackwheel to scroll through international characters, equation symbols and other marks.
  11. Press ALT + SPACE to open the Select Symbol screen. Press the associated letter below the symbol that you want to insert into the text.
  12. Press ENTER to page down in an open message.
  13. Press ALT+ENTER to page up in an open message.
  14. Press T to go to the top and B to go to the bottom message, task, memo, or appointment in the list.
  15. Press T to go to “Today” in the Calendar screen.
  16. Press G to go to a specific date in Calendar the screen.
  17. Press C to create a new message, task, or appointment in the Messages, Saved Messages, Calendar, and Tasks functions.
  18. Press ALT+O to view only the sent messages in the Messages screen.
  19. Press ALT+I to view only the received messages in the Messages screen.
  20. In the Home screen, hold the ALT key and click the trackwheel to select an icon. Roll the trackwheel to move the icon to another position and click the trackwheel to “drop” it into the new position.

All Recipes | Roast Chicken

All Recipes | Roast Chicken 101. This is a good basic intro to brining a chicken and also to trussing.

One secret to really flavorful, juicy roast chicken is brining-i.e., soaking in salt water. Kosher chickens are always brined before selling; this is one of the reasons that kosher birds tend to taste better. To brine a chicken, dissolve 1/2 cup kosher salt in 1/2 gallon of water, immerse the chicken in the solution and place immediately in the refrigerator. You should let it soak for at least 3 hours, but overnight is great too. When you’re ready to cook the chicken, pour out the brine, rinse the chicken cold running water so it won’t taste excessively salty, then pat it dry with paper towels. You can still achieve a delicious roast chicken even without brining, but do give it a try sometime. You’ll love the results.

RecipeSource: Brine For Roasted Chicken.

RecipeSource: Brine For Roasted Chicken. Here is another project for the Sunday dinners I’m supposed to do. Again good reviews from Cook’s Illustrated…

3 Lemons, cut in half
1 c Kosher salt
3/4 c Brown sugar
1/3 c Garlic, crushed
3 Bay leaves
1/4 c Whole black peppercorns
5 Jalapenos, split and seeded
1 tb Dried basil
1 tb Dried oregano
1 tb Dried thyme
1 ga Cold water

Place all ingredients together in container big enough to hold whole chicken and mix well. Rinse whole roasting chicken, be sure to remove giblets and any loose parts from cavity. Submerge in brine for 18 to 24 hours, refrigerated. Roast according to usual method.

Beer in the Butt Chicken

Beer in the Butt Chicken – A strange name for a great way to cook a chicken. Here is the way to do the same thing on my good old Weber. Saw this in Cook’s Illustrated too.

Here is the recipe…
1 whole chicken
1 can of beer
2 tablespoons chopped onion
2 tablespoons apple cider vinegar
3 cloves garlic minced

Preheat smoker. Wash and trim chicken. While the smoker heats up, open the beer and drink half and only half. With a can opener, cut the top of the beer can off. Add onion, vinegar and garlic to beer. When the smoker is read place the beer in the middle of the rack. Carefully place the chicken over the beer standing up. You might need to get a little creative to make it stand up properly. Make sure the beer can is completely covered by the chicken. Smoke for about 4 hours or until the skin is a dark tan, the meat is pink and juices run clear.

Rotisserie Chicken The main mystery

Rotisserie Chicken The main mystery for me is how to get the darn thing on the spit. Here about.com comes to the rescue…

There is something of an art to putting meat on the spit. You need a good, firm hold and you need balance. If you put a bird on a spit that isn’t balanced, not only will it put undue wear and tear on your rotisserie motor but also it will lead to uneven cooking. Putting the chicken on the spit:

Step 1: Have the chicken thawed, cleaned and ready to cook. Have the spit and forks cleaned and the rotisserie ready to go.

Step 2: Run the spit through the breast, parallel to the backbone. Try to image a line running through the very center of the bird. The spit will run out through the body opening. Make sure it is centered.

Step 3: Attach spit forks into breast and tail areas. Make sure the forks are pressed tightly together and that the chicken is secure.

Step 4: Tie the wings together with twine at the first joint from the tip around the back of the chicken.

Step 5: Loop a piece of twine around the tail and rod and tie tightly around the crossed legs.

Step 6: Test the whole thing for balance by rolling the spit in the palms of you hands. It should turn easily and not have a heavy and light side. If it isn’t balanced adjust the spit forks.

As the bird cooks it can become a little unbalanced due to fluid loss. I try to keep access to the body cavity and have some celery or carrot sticks, or whatever that I can wedge inside to try and rebalance a bit.

Here is the complete recipe at Spit roasted chicken
1 five pound chicken
4 slices bacon
3 tablespoons butter
salt and pepper to taste

Sprinkle the inside of the chicken with the salt and pepper. Truss the chicken. Place securely on rotisserie skewer. Dry thoroughly with paper towels. Rub with butter and sprinkle with salt. Blanch bacon in boil water for one minute. Secure the strips of bacon over the breast and thighs with string. Preheat your grill and prepare you rotisserie. Place a drip pan under the place where the chicken will be and fill it half full with water. Place chicken on grill with a medium heat. Cook until the center of one breast reached 165 degrees. Remove bacon about 15 minutes before the chicken is done and baste with drippings from the pan.

Another tip is to use a syringe with butter in it and inject directly into the breast of the bird every so often. Saw this on a forum somewhere