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Nagy Vilmos - Professional Profile

@Nagy-Vilmos

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Do not tell anyone I am not Hungarian. It's a huge secret.
I have worked across too many platforms over the years - COBOL, Pascal, C, C++, VB3-6, C# and java are some of them - and now I just write pretty front ends for users with less wit than a gumby.
 
If I had a pound for everything I've learned over the years, I'd have £12,879.73
 
Semper ebrius, quantum variat.
Member since Saturday, June 2, 2007 (6 years, 10 months)

  

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Articles 3 (Writer)
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Messages 21,195 (Master)
Q&A Questions 11
Q&A Answers 410
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Comments 396

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This _private_ forum is set up to be a place where political and social issues, including American politics and global warming, can be discussed in a reasonably civil manner. Anyone who has been an active member* of Code Project for six months is welcome to apply for membership but this forum does not tolerate trolling posts, or posters who wish to be disagreeable. Those who choose to become uncivil, insulting, or childish will be warned and, for repeated violations, removed from membership.
 
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GeneralOld Signature PinmemberNagy Vilmos18-Feb-13 23:09 
GeneralRe: Old Signature PinprofessionalNagy Vilmos5-Sep-13 5:08 
GeneralDefinition of SCRUM PinmemberNagy Vilmos5-Jan-12 23:09 
GeneralCigány Pecsenye [Gipsy Roast] PinmemberNagy Vilmos19-Sep-11 3:23 
Ingredient
600 g pork shoulder or leg
4-5 slices bacon [thick slices about 1cm, you'll need the butcher to do it]
fat for frying
Salt & pepper
6-7 large garlic cloves.
 
Description
Slice the meat up and tenderise. Mix in the salt, pepper and all but one crushed garlic clove. Set aside for at half an hour; longer if you can.
 
Cut slices halfway into the inside of the bacon; this is how it looks[^].
Fry the bacon in fat for a few minutes until cooked through but not too crispy.
 
Sear the meat in the pan and then put the meat and the garlic mixture into a shallow roasting tin with any juices and cover lightly with foil. Cook in a preheated oven at 190-200oC for about 45 minutes; turning once.
 
Mix the garlic mixture from the pan with one freshly crushed clove.
 
Serve the pork with chunky fries and the garlic mixture spread over the top with the bacon on top of that.
 

Enjoy!


Panic, Chaos, Destruction. My work here is done.
Drink. Get drunk. Fall over - P O'H
OK, I will win to day or my name isn't Ethel Crudacre! - DD Ethel Crudacre
I cannot live by bread alone. Bacon and ketchup are needed as well. - Trollslayer
Have a bit more patience with newbies. Of course some of them act dumb - they're often *students*, for heaven's sake - Terry Pratchett

GeneralSalmon and Asparagus with Hollandaise Source, served with roast potatoes and a fresh salad in mustard vinaigrette Pin PinmemberNagy Vilmos7-Sep-11 6:11 
GeneralPorky Bacony Soup [modified] PinmemberNagy Vilmos17-Jul-11 23:00 
GeneralRe: Porky Bacony Soup Pinmemberwalterhevedeich11-Aug-11 11:53 
GeneralGulyasleves / Golash Soup PinmemberNagy Vilmos1-Feb-11 5:10 
GeneralRe: Gulyasleves / Golash Soup PinmvpDalek Dave24-Feb-11 12:44 
GeneralRe: Gulyasleves / Golash Soup PinmemberNagy Vilmos24-Feb-11 22:30 
GeneralDiosos Csirke PinmemberNagy Vilmos5-Oct-10 23:28 
GeneralRecipe for Gombocs [modified] PinmemberNagy Vilmos1-Oct-10 5:55 
GeneralRe: Recipe for Gombocs PinmemberJörgen Andersson3-Nov-10 5:38 
GeneralRe: Recipe for Gombocs PinmemberNagy Vilmos4-Nov-10 0:55 
GeneralRe: Recipe for Gombocs PinmemberJörgen Andersson4-Nov-10 3:14 
GeneralIn the Beginning was the word PinmemberNagy Vilmos21-Sep-10 10:44 

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