Word: hamming
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...telecommunications network: two battery-powered toy telephones that a friend and I rigged between our houses." DeMott soon graduated to more complicated gadgets, setting up telegraph keys with a teen-age friend and building electronic devices from six Heath-kits, including his own ham radio rig, stereo and FM tuner. More recently he installed cordless telephones in his New York City apartment and in his country house in the Catskills. "I'm almost as interested in how people communicate as in what is communicated," says DeMott. "My father was a newspaperman, and I remember vividly being in his office...
...turns out, were unaware that the medical students were located on two campuses, True Blue and Grand Anse, some four miles apart. The soldiers reached 130 True Blue students early on the invasion day. But it was not until 30 hours later, during which time a student ham-radio operator on Grand Anse kept listeners throughout the hemisphere informed that his campus was still cut off from U.S. forces, that Army Rangers finally rescued the 224 students there. For so successful an operation, it was clear there were still post-mortems to be conducted and lessons to be learned...
Though relatively poor, France's sudouest is blessed with some of Europe's greatest culinary riches: the truffles of Périgord, Bayonne ham, Roquefort cheese, Armagnac, walnuts, chestnuts, wild mushrooms, vast amounts of poultry and pork. It is the principal home of foie gras and boasts more than 100 hot and cold dishes based on duck or goose liver, some accented with sauerkraut, seaweed, prunes and green grapes. Duck is to the southwest what steak is to Texas, observes Wolfert, whose 30 or so recipes for the bird range from duck sausage with green apples and chestnuts...
...southwest has more varieties of soup than all the rest of France. The greatest, though little known outside the region, is garbure, a creation of cabbage, beans, salt pork and endless embellishments. In Wolfert's interpretation it becomes a thick stew enriched with preserved duck or goose, ham hock and garlic sausage. Among other distinctive potages, she stirs up a modern version of a traditional Basque soup called ttoro and an oyster velouté with black caviar made from Gironde River sturgeon...
...chicken broth. Lamb stews, to many are the most glorious of all. Main-Course selections worth adding to the cook's repertoire include an exotic Persian-style khoreshe with dried fruits, nuts and split peas; Italian abbacchio alia ciociara, in which the lamb is braised in cognac with ham; and Greek ami prassa, flavored with foaming egg and lemon stirred in at the last minute. Ivens covers the casserole front with duck stews, chicken stews, rabbit stews and even some surprisingly tasty vegetable stews. All that seem missing from this superb compendium are Lancashire hot pot and Scottish cockaleekie...