Odd problem that involves Holland

[braheem24]

Pimpin'

[drk]

Pimpin'!

[Johns]

Pimpin'?

[finefocus]

Yeah, who is this Fezz? I think we need and deserve a reassuring answer to this important question.

Corollary; if he and Harry come together, does that constitute critical mass? Or are they just critically massive?

[braheem24]

Harry schmarry, Just cause he's eastern european it dont make him a Holland specialist.

It's Johns fault he was supposed to be watching him.

[FVCCHRIS]

When the patient is wearing the glasses, which direction are the temples pointing? If the temples are pointing away from the patient, she may have them on backwards. Often, when there is a license hanging on the wall, it is difficult to see obvious issues.

I don't know much 'bout physics, but I like Fig Newtons if that's worth anything...

OH MY GOD! That is the funniest thing in a long time!!!

[JasonArdanaz]

Holland is a little town in Basecurvia, known for its lush valleys, full of figs. In this little town, vision can only be corrected by manufacturing lenses on two different base curves. When the people of Basecurvia move to other parts of the land, they can never find glasses which feel good, because what I have shared with you is a well kept secret. My advice is to send this patient back to their homeland, where they can farm figs and find glasses that fit them just right.

p.s. My bet is that the patient has adapted to the odd base curves. This probably happened in production, possibly due to different stock lens manufacturers being used for each, but more likely because the edger who originally cut the job cut it too big and jammed it into the frame. It was probably too long in the A measurement which caused the outsides to crush inwards over time, warping the original base curve. The other lens, being cut on size, maintained its original base curve.

[cocoisland58]

I love it when Optiboard becomes Bizarro Optiboard. :cheers:

[Johns]

Holland is a little town in Basecurvia, known for its lush valleys, full of figs. In this little town, vision can only be corrected by manufacturing lenses on two different base curves. When the people of Basecurvia move to other parts of the land, they can never find glasses which feel good, because what I have shared with you is a well kept secret. My advice is to send this patient back to their homeland, where they can farm figs and find glasses that fit them just right.

See!! I knew there was a connection. Newton, would be proud!!!:cheers:

[jherman]

Sorry, sorry, sorry!

I should have gotten to this thread much earlier!

I have been busy making meatballs and gravy all day and now most of the night too! This isn't the lumpy flour mix gravy that your momma makes at Thanksgiving, this is a tomato based *sauce* that goes with meatballs and spaghetti! I had to get up very early and be at the docks at 4:37 am to get the ingredients! I have a few friends that work as longshoremen and they help unload and load boats, vans, trucks, backpacks, willow baskets and plastic grocery bags with all kinds of vegetables, meats, fruits and herbs and oils! They always help me out when gravy and meatballs are on the menu! I always reward them with a hearty meal and a robust wine for the help in getting all of the very freshest and prime ingredients.

I spent all day slicing, dicing, swirling, twirling, mixing, flipping, pinching, stirring, drinking, eating, stirring some more, mixing, more drinking, and more stirring! You have to be very vigilante when making meatballs and gravy. Here is the recipe that I use. I always multiply the recipe by 3.14. That leaves plenty of eats for everybody (even fat JJ), plus a little extra to hand out over at The Home for Wayward and Destetute Opticians. Those dear souls always appreciate the gesture! Ok, so here is what I do for the recipe:


Momma Ronsir's Meatballs and Gravy

• 1 pound sweet Italian sausage
• 2 pounds meatballs (recipe below)
• 4 or 5 lean pork chops
• 1 pound lean spareribs
• 1 pound piece beef or pork
• 1/2 cup olive oil, Extra Virgin! If you ain't paying at least $118 per fluid ounce-you ain't using good olive oil!
• 1 medium onion, chopped
• 2 garlic cloves, chopped or very thinly sliced
• Pinch of FRESH basil, red pepper flakes, oregano and mint
• 1 (6 ounce) can tomato paste
• 3 pounds FRESH peeled and crushed tomatoes
• 1 (28 ounce) can water-CLEAN water...from the tap!!
• 4 cups Cabernet Sauvignon=Don't cheap out you cheapskates! (1 for the gravy, 3 for the cook)
• Salt and pepper to taste (sometimes I will add a little sugar to cut the acidity)
• Meatballs
• 1 pound ground meat ( half beef, half pork)
• 3 medium eggs
• 3/4 cup bread crumbs, or enough to hold mixture together
• 1/4 cup chopped fresh parsley
• 1/4 cup freshly grated Parmesan or Romano cheese
• 1 large garlic clove, finely chopped, or very thinly sliced (I use a razor and shave the garlic see thru thin, ala Goodfellas)
• Salt and pepper to taste

Directions

1. The Gravy
2. Fry the meats of your choice in 1/4 cup of the oil in a large heavy saucepan. When they are browned, transfer them to a platter. Add the remaining 1/4 cup of oil to the residual juices in the pan. When the oil is hot, sauté the onion, garlic, and seasonings until transparent. Stir in the tomato paste and blend well. Add the tomatoes and stir until blended with the tomato paste and oil. Stir in an extra pinch of the seasonings. Add water, using the tomatoes. (Keep adding water until the sauce remains the thickness you desire. I use a full can.) Let the sauce come to a full boil and add salt and pepper to taste and an additional pinch of herbs. Return the meat to the pan. Then simmer over medium heat, uncovered, for at least 1 hour or until all of the meat is fully cooked. Stir gently every 15 minutes or so, using a large wooden spoon.
3. Serve the sauce over pasta, reserving some additional sauce for individual servings at the table.
4. NOTE: Pork added to the gravy will make an oily - though delicious - gravy. When you are using a significant amount of pork, skim the excess oils off the top of the sauce. Pork also tends to produce a thin sauce, so go easy when adding additional water, or add an extra can of paste at the beginning of preparations. This will help maintain the body of the sauce.
5. The Meatballs
6. Combine all the ingredients in a large bowl. Toss gently with your hands until the meat has become thoroughly blended with all the seasonings. The mixture should be fairly moist. To form the meatballs, wet your hands in a small bowl of lukewarm water and then pick up about 1/3 cup meatball mixture. Roll it in the palm of your hands to form a smooth ball about 1-inch in diameter. Drop the meatballs directly into your sauce. Or, if you prefer a crusty meatball, fry in approximately 3 tablespoons of olive oil in a skillet on medium heat for about 5 minutes, turning to brown evenly. Then drop them into gently boiling tomato sauce. Meatballs take 20 minutes to cook well. Remember to scrape the bottom of the skillet and pour any crusty meat particles into the meat sauce.
7. Yield: 15 to 18 medium-size meatballs or 40 to 45 tiny meatballs.
8. 6 cups Cabernet Sauvignon (for the parched cook)

Now you must take great care and don't overdo it!

Mangi e goda di!!!!!!

:cheers::cheers::cheers::cheers:

needed a gray "how to" down here.

[Mactire]

What have we Dutch men ever done wrong?

We are the most advanced opticians in the world!
Where you still use those ancient phoropters and trial frames we use medical tricorders!

But seriously, I missed the part where the Dutch are involved.

[Johns]

But seriously, I missed the part where the Dutch are involved.

I think they meant to say it "was all Greek" to them!:D

[FVCCHRIS]

I wonder if FineFocus ever got the answer he was looking for? Or has he just decided to focus?:shiner:

[DragonLensmanWV]

What have we Dutch men ever done wrong?

We are the most advanced opticians in the world!
Where you still use those ancient phoropters and trial frames we use medical tricorders!

But seriously, I missed the part where the Dutch are involved.

I think it was because the patient just moved here from there and their glasses were of Dutch origin. Seems a bit weak of a connection.

[finefocus]

I wonder if FineFocus ever got the answer he was looking for? Or has he just decided to focus?:shiner:

No, I never found out about this Fezz thing; the far-away photos of hairy monsters don't convince me (not even the one in Walmart), and the beer-belly tracks they found in the mud could have been faked by anybody. Is this Harry his thrall or his confederate? Are they most dangerous together or separately? Is this all a plot by Baker to take over our brains and make us like the Birthers? How can a simple country Optician know what to think?

[EyeGurl]

"Spectacle Magnification Formula:
Magnification (M) = (Shape Factor) * (Power Factor)
Shape Factor = 1 / (1 - ((c * D1) / n))
Power Factor = 1 / (1 - z Dv)D1 = front surface power (base curve) in diopters
c = center thickness in meters
n = index of refraction of lens
z = vertex distance in meters

Ahh Ahh Ahhh! magnification
&
and snells law. The two things that gave me nightmares and did not even show up on one of my tests! EEEKKKK

[EyeGurl]

Yeah I need to call her and see how she is doing, it has been a week. I really don't wanna have to remake them with her old measurements.