AT28C16 EEPROM learning experiments

_q12x_ said:

@marconi - What frequency generator did you used? For strobing your 5 columns (my 7 lines) very fast.
You used some device in your laboratory? or a circuit made from some IC or normal components?
Help me with a variable fv generator circuit, simple and efficient to build.

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marconi said:

Please keep these projects either in hardware or as videos because you may be able to use them to demonstrate your knowledge of and design prowess with digital circuits in a job interview.

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_q12x_ said:

I told you is a story here.
First of all that -Borș- we use, we can buy from peasants in the food market OR directly from supermarket these days. Is a very common aliment. Now, how to use it, at least how I use it. I dont pour the entire 1L bottle into the mix, although Ive seen "idiots" doing it so, but is a waste of product this way, in my opinion. No, You pour 1/4 from 1Liter. Approximately, by taste, less or more and by eye. The taste comes after everything is done, so you must remember the splitting. In the composition, --I-- put everything is GREEN - whatever it is, but the most common are: parsley, dill, spinach(if I have access to it but rarely), cabbage-usually is the main green plant is always present in my composition, 1/2 or 1/4 depends how big it is. Salad leaf's when is the season for it. 1-2-3 radish(occasionally) , green peas. Sometimes a single small squash. Also mushrooms. Im making all into a tall inox(stainless steel) bowl of 10L with glass lid.
Now the consistent stuff: potatoes sometimes, pasta in general, whatever it is and be careful when you put it since it must boil 8min and not more, so add them at the end of the boiling time, leave for 8min and close the flame. A hand or 2 of rice if I feel I want it. I boil it separately and then add it to the finished composition.
Preparation: You can use --everything-- into 1 composition OR choose what to add and what to not add. Your choice really. Cut everything very small and put into the bowl. Add water like 7L/10L. Dont fill it up to 10L since it will spill out when boiling and also you'll have to add later some other stuff. Leave it to boil... 30min-1h at High flame, to boil faster. Its water after all with some green stuff in it. When is boiling and bubbling, leave it to bubble like 5-10min. This way the green aroma and nutrients are well mixed, thats the idea. We are very close to finish it. Now I pour the bors, 1/4 from 1L like I said. The entire composition will rise up a bit and also will stop boiling since the cold liquid in to mix. Wait to boil again, and leave it like 2min or so to boil again. This way, you get a rich very pleasant and aromatic sour taste. But dont taste it yet, remember, is boiling ! Haha. You need your tongue in the future. And lastly, this is my way to make it, as I said, I add a fist of salt OR I leave it without salt. I ---usually--- add salt into my food (in general) while Im eating, stirring and combining it on the spot.
After I close the flame, I leave it there to get cold by its own, on the same flame eye, not moving it at all. This way is boiling and getting cold slowly. I leave it for 3h like that until is safe to touch it with your hand. After is at room temperature I store it into the fridge, yes, that big bowl into a single shelf. Is not THAT big. Also you must check first if your bowl will fit into the fridge first ! very important.
What --Borș-- contains a lot in it but no one will tell you, not even that "informative" page you read, is a lot of vitamin C that is a strong regenerative for the immune system, and a natural antidepressant and many, many healty qualities. Be aware that vitamin C or any other vitamin or mineral ingested, is processed "so much", the body takes what it needs and the rest is throw away through any hole your body has available. Dont eat the whole 10L at once, but on servings, 2 or 3 per day is fine. Ideally 1 per day, but is a light food category.
You probably notice I did not add any meat to it. Usually, my mom and my grandmom and the good cooks I encounter in my life, they use 1 full chicken in it, or whatever animal you like. But they need special preparation and also the fat that comes out from the meat, must be taken into account. My bors is clean, no fat no problems.
Aroma: I do NOT add pepper, hot pepper, or any crap like that. Will just ruin the natural taste. But Ive seen people adding them and they are fine with it. I have my problems so I know what to keep away from my diet. Dry bay (dafin) Im adding sometimes. Basil (busuioc) if im lucky and find some in the market. Also we add some very unusual stuff to it for special aroma. This is used in the country side and almost forgotten by our 'brightest' but my grandmother teach me to add a small cherry branch into the composition. I did it 1 or 2 times in my life. Not that often. But is an option you can try.
Eating this bors with onion is another piece of tradition here. So take it and try it. The mix is perfect.
Also flower petals. Blossom cherry petals, rose petals, apricot petals. Very nice flavor. A few fingers of it, not much.
Add later: Like I said I put my desired amount of salt by taste when I have it in my plate. I am also adding sour cream to it and stirr it. Aaaah, its divine good. Trust me. Placerea placerilor. You can eat it with turta (some home made bread but very flat and special flavor) , normal bread from commerce, polenta- is usualy my "bread" since I got fat after my 30's. Normal bread is getting me more fat. But polenta does not. Its my observation so believe it or not. It became the main food to eat with.
Dont eat it cold, but warm to very warm.
And is probably more to it... but you have the best of the best here. At least what I do and how I do it.
- Pofta Buna !

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