AlfaMag Newsletter - March 2008
The official newsletter of AlfaMag Electronics, LLC.
Highlights
"Featured Products"
"Fun Trivia"
"Bits & Pieces"
"Rick's Favorite Recipe of the Month"
Featured Products
"AlfaMag's CLJ-2 Series Common Mode Double Chokes"
Features
* Miniature, low cost SMD for pick and place compatibility while providing consistent and reliable coplanarity.
* Other inductance values, higher current ratings and special types for operation at 150 degrees C ambient are available upon request.
* High attenuation over a wide frequency range - CAN bus types to 500MHz.
* Available in Bifilar and Sector winding.
* Materials: UL94-VD
* Manufactured in an ISO-9001:2000, TS-16949:2002, and ISO-14001:2004 certified facility.
* Fully RoHS compliant and meets lead free reflow level J-STD-020C.
Electrical Specifications
Nominal Voltage: 42Vac (50/60Hz), 80Vdc
Operating Temperature Range: -25 degrees C to +85 degrees C
Climatic category: According to IEC6868-1 25/85/56
Test voltage between windings: 500Vrms
A full list of standard part numbers, specifications, mechanical drawings, and impedance charts can be viewed on our website under the Product Index page.
Give us a call today at 1-800-413-6693, or visit our website at www.alfamag.com.
Fun Trivia
"All Around the BBQ"
1. Cooking food in a pit over hot coals has been around in lots of cultures for a long time, but our modern barbecue was "invented" in the New World. What is the origin of the name "barbecue"?
a. From French "barbe a queue - from whiskers to tail".
b. From Taino "barabicoa - the stick stand with four legs and many sticks of wood on top to place the cooking meat".
c. From Spanish "barbacoa - smoking meat over a slow fire".
d. all the above are possible choices
2. New York used to be famous for its turtle barbecues.
a. True
b. False
3. What is the most common utensil used for preparing barbecue side dishes?
a. Skewers
b. Rinsed out coffee cans
c. Plastic Wrap
d. Aluminum foil
4. The world's strangest barbecue involved the grilling of a Nile crocodile after it had just eaten an entire springbok.
a. True
b. False
5. What is a "rub"?
a. A blend of herbs and spices that gets rubbed on the meat.
b. Ribs done the "down under" way.
c. Flavoured oil that gets rubbed on the grill.
d. If the chef burns the meat, everybody gets to rub his head.
6. Which American president made a note in his diary that he "went up to Alexandria to a barbicue"?
a. Abraham Lincoln
b. George Washington
c. James Monroe
d. Thomas Jefferson
*******************************************************
Answers: (1)d (2)a (3)d (4)a (5)a (6)b
*******************************************************
Bits & Pieces
A 19th Century story tells of two Eastern European rabbis who were traveling together and stopped to eat at an inn owned by a poor but pious widow.
During the meal, one of the rabbis engaged in a long, detailed conversation with the rather talkative woman, who welcomed their company: the other rabbi sat quietly and, when not eating, turned his attention to a holy text he was studying. When they rose to leave, the widow refused to let the rabbis pay for the meal.
Outside, the more convivial of the two gently chided his companion, "It seems to me that you are guilty of stealing a meal from that woman."
His friend looked up in astonishment. "She herself told us that we didn't have to pay."
"She didn't want us to pay money," the first rabbi responded. "But the payment she sought was that we listen and talk to her. This you didn't do."
One of the best audience reactions I ever saw was when a friend's mother stood up at her daughter's fiftieth birthday to say a few words. Several guests had been asked ahead of time to say something in the form of a roast. This lady had a note card in her hand and proceeded to glance a the card as she told her daughter what a blessing she was and how beautiful, popular, and giving she was thought to be. Her daughter was "eating it up."
The Mother poured it on like heavy syrup, but then started to stumble on her words as she looked at the card. Then she turned to her daughter and said, "Oh, honey, I'm having an awful time reading your handwriting." No one expected that, and the laughter went on for minutes. Nothing beats a good surprise.
*** Rick's Recipe of the Month ***
As some of you may have noticed, I'm not real big on pork recipes, but I was shopping the other day, and our local grocery store had a sale on their Boston Butt pork roasts. So I picked one up and found an interesting recipe on the internet to try. The results were so good that I had to make it again for our church's Valentines Day dinner.
Ingredients
* salt and pepper to taste
* garlic powder to taste
* Emeril's original essence seasoning to taste
* 6 pound pork butt roast
* two onions, sliced
* 20 new potatoes, raw
* 16 carrots, peeled
* 2 cups mushrooms, halved
Preparation
1. Preheat oven to 350 degrees F.
2. Heat a large frying pan over medium heat. Sprinkle pork on all sides with salt, pepper, garlic powder, and Emeril's; rub into meat. Sear the roast on all sides until lightly brown. Transfer to a roasting pan.
3. Place onion slices over meat and in the roasting pan. Fill the pan 2/3 full of water. Cover and place in preheated oven for 3 hours.
4. Add the potatoes and carrots; cover and cook another 45 minutes.
5. Add the mushrooms: cover and cook another 15 minutes.
6. Remove and let stand at least 10 minutes before serving.
This roast will just fall apart when done. And the broth is so good that you can use it to spread over noodles or rice on the side. The original recipe didn't call for the Emeril's seasoning, but this is a recipe that you can modify to your liking. Many of the reviews on it had used chicken broth or vegetable broth instead of water, or a mix of water and broth. And if your not cooking for very many, you can use a 3 lb roast and half the amount of potatoes, carrots, and mushrooms. After three hours in the oven, the aroma in your house will have you ready to dive in.
posted by AlfaMag Electronics | 7:31 AM
<< Home