Saturday, July 31, 2010

Proxy 2 - Great Computer Remote Access!

Remote Access to someone else's computer is something that is cooking this week.  Why is this important you ask.  Well, Willy has worked as an Technology manager and one of the hardest things to do is to lead someone through steps that are some times needed to be done to their computers.

People are always wanting to click ahead of what you tell them or wander off doing their own thing.  Well, when you take control of their computer with Remote Access you can get a job done more quickly and with less distress for both you and the end user.  This makes the job more enjoyable for the person needing to take control and less stressful for the person being helped.

Willy is no longer a manager of technology but Willy does help some people out on a limited basis with their computer problems.  Willy sees that the use of  Remote Access  to someones computer would be an excellent way of completing the task quicker and easier.

Well, lets talk about another use of the Remote Access
 that could be very useful.  Lets assume that you are at work and you need to do something on your home computer.  Could this be used for that.   Just another thought.

This is really good 256 bit encryption software that can allow you access through the internet for the purpose of remote troubleshooting, file access or possibly even team collaboration on certain projects.  Is this something for you.  Only you can tell.

Please check it out and find out why Willy thinks this is cooking.

10-4 Willhy

Melted Onions

 Willy is a great fan of Weber Grills.  Grilling with charcoal is a great way to cook.  Willy for convenience sake uses gas grill but nothing tastes better than to cook on charcoal.  Willy thank for this recipe and for giving Willy ideas to modify certain recipes to Willy's liking.  Willy hopes you like this.  10-4 Willy

6 medium yellow onions (skin on), 8 to 10 ounces each, about the size of a tennis ball
1/4 cup (1/2 stick) unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 teaspoon sherry vinegar
1 tablespoon minced fresh Italian parsley leaves

1. Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place and let the coals burn down to medium heat (350° to 450°F). Leave all the vents open.

2. With the onions still in their skins, place them on the charcoal grate on or against the charcoal. Close the lid and cook the onions until very tender, 1 to 1-1/2 hours. Occasionally swap the positions of the onions for even cooking and turn the blackened skins away from the charcoal. When very tender, the onions will be blackened in spots all over and a knife blade will slide in and out of each onion like it is a ripe peach. Some onions make take longer than others.

3. At this point, to finish cooking the onions, you will need to add more charcoal to the fire for medium heat.

4. Remove the onions from the grill and let cool completely. Carefully remove the skin from each onion, being careful to leave the root ends in tact so they hold the layers of the onions together. Cut each onion lengthwise through the stem and root ends.

5. When the fire is ready, put the cooking grate in place. In a large disposable foil pan over direct medium heat, carefully add the onions in a single layer, add the butter, and season with the salt and pepper.

6. Slide the pan over indirect medium heat and cook, with the lid closed as much as possible, until the onions are very tender and just beginning to brown, 10 to 15 minutes, carefully turning the onions once or twice. If desired, to keep the onions warm, cover the pan with foil and let the onions continue to cook over indirect heat for as long as 30 minutes. Using barbecue mitts, remove the pan from the grill. Splash the vinegar and sprinkle the parsley over the onions. Serve warm.

Saturday, July 24, 2010

Dental Website Design is Important To Willy

 Willy's site is about cooking.  However, along with cooking comes eating.  Along with eating comes the fact that Willy has to show his teeth to people when he eats and when he smiles.  This all leads to the fact that outside of popular opinion, Rednecks such as Willy want their teeth to look good.

All of this leads to the idea of Dental Website Design

Yes, Willy looks at websites and Willy knows that how a website looks is important.  Why would it be important for a dental website to have good design.  Well, the reason would be so that people like Willy will interact with the site and respond to the reason for the site.  If Willy is looking for a dental website and when willy gets to that site it must reach out and grab Willy.

If your dental website is such it has about 3 seconds to make Willy interact.  That means good design is important.  If it does not grab the person looking in 3 seconds then they are out of there and your chance to grab the audience is lost.

That is what is Cooking with Willy today.

10-4 Willy

Sunday, July 18, 2010


Below are some Why questions.  One mentions- an old song --- Jimmy Crack Corn --- Can you give me the words to that?

Also - what was the professors name on Gilligan?
NOw to the Why's-------

Why do doctors leave the room while you change?
They're going to see you naked anyway.

Why do toasters always have a setting that burns the toast to a horrible crisp, which no decent human being would eat?

If Jimmy cracks corn and no one cares, why is there a stupid song about him?

If the professor on Gilligan's Island can make a radio out of a coconut, why can't he fix a hole in a boat?

Sunday, July 11, 2010

What is a Sad Cake

Willy had company come this weekend and they brought some food.  They brought some excellent brisket, nice strawberries and a SAD CAKE.

Willy was not familiar with sad cake but thought it tasted pretty good.  When asked why it was sad willy was told that it was because it rises and then falls.  Big deal - but I guess that is why the name.

To Willy it tasted a lot like a blond brownie.  It had chocolate chips, coconut, brown sugar and flour and something else.  Just a brownie - but it did taste good.

Do you know about a sad cake.  Let Willy know.