Delson Computer In Charleston SC

DELSON COMPUTER.
“Serving residential/commercial clients on James Island, West Ashley and Downtown Charleston.”

Why Us?
29 years experience, no price gauging - repair parts sold at cost, our labor rates are up to 50% less than competitors, no nonsense: if we can’t help you, we’ll locate someone who can.

Services:

PC: Slow or infected PCs, PC repairs or upgrades, new software or hardware installs, parental controls for internet access, migration from one PC to another, training.

Networking: Computer cabling, connecting PCs, printers and other devices together, wired or wireless, solutions to boost wireless reception in home or office, solutions that allow you to securely remote into a home or office PC from anywhere, solutions to securely separate your business network traffic from any visitors/guests using your network, solutions for securely connecting business-to-business, etc.

Business: Server support, backup and/or disaster recovery solutions, internet abuse/overuse solutions for your staff, solutions that allow you to securely share your business apps outside your office, system migrations, scanning/document management solutions, business process consulting, software/hardware planning/acquisition,.

Phone: Phone cabling, voice over IP solutions to reduce monthly phone bills, digital phone systems/voice-mail.

Programming & Other Solutions: Website consulting/development, website marketing, video production (e.g. sales demos/special events), data analysis / manipulation, scripts to automate tasks.

Support Contracts: Contracts are flexible, usually quarterly and can be canceled by you at any time without penalty. Reduce your IT cost, reduce business disruption, ensure timely response/ownership of your issues, after a contract is setup, we can at your discretion securely remote into your office to resolve issues quickly sans costly office visits.

Contact us at 843.276.6551 with your questions or visit us online at Charleston Computer Help

Easy "Crossfit Safe" versions of Several Malay/Thai Dishes

Teans Gourmet offers easy to make authentic South East Asian off-the-shelf paste mixes. While the pastes are not as healthy as I would like, you can adjust using healthy lean meats such as chicken breast, a variety of vegetables (frozen or fresh), if called for, whole grain pasta etc. The last two recipes are really good mixed with whole grains such as quinoa, brown rice, etc.

Malaysian Curry Laksa (Kari Laksa)
This is a traditional hot and spicy soup. Try it out at first but be mindful for American tastes, consider some minor tweaks such as at the end adding two or so tablespoons of honey, 1/4 tsp of ground cinnamon, additional coconut milk and/or water/broth to taste.

Ingredients:
> 7-oz pack Teans Gourmet Curry Laksa paste (online or in Asian groceries).
> 4-oz whole grain pasta (whole-wheat, quinoa, etc)
> 1 - 2 lbs of assorted chopped up veg, seafood, lean meat
> 5-oz coconut milk
> 3 cups of water or vegetable, fish or chicken stock.

Break 4 ounces of whole grain pasta into small 1-2 inch pieces; to do this, leave pasta in box and repeatedly bend box on a counter edge. Cook the small pieces of pasta using instructions on pasta box. In a different pot, mix packet of paste with water and put pot on high heat. If using meat, add now. Bring to a boil. Add coconut milk and vegetables. Bring to a quick boil and then switch to low heat. Add cooked pasta pieces. Serve in bowl. Garnish with cilantro, 1/2 of boiled egg, etc.

Malaysian Vegetarian Curry (Kari Sayuran)

coming soon.


Thai Tom Yum Soup

coming soon.

Paleo Cookies

Paleolithic Diet Cookies
These paleo cookies will turn hard if baked to long so keep a close eye on them in the oven; this recipe produces semi-sweet cookies; if you prefer sweeter, consider adding optional dried chopped fruit and/or more honey or agave sweetener (up to 1/2 cup more) to this recipe. Makes 3-4 dozen cookies. Keep in sealed freezer bag - can last several weeks if kept sealed, several months or more if kept in freezer. Note: this recipe is considerably easier if you buy two 16-oz bags of Bob's Red Mill Almond Meal/Flour at a local Whole Foods, Earth Fare, etc.

Ingredients:
Parchment paper
2 cups or 16-oz honey (we prefer orange-blossom)
2 cups by volume or 10 ounces of whole walnuts
4 cups of almond flour or 20 ounces of whole almonds
1 tsp of cinnamon
1/2 tsp of salt
Opt: 4-8 oz of your fav chopped dried fruit - blueberries, cranberries, raisins, etc.

For soft and chewy cookies, bake only approx 15 minutes in a well pre-heated oven, let sit on parchment paper for 15 minutes then put in freezer to harden. For harder cookies, bake approx 20 minutes.

Grab at least a five quart bowl or pot, place closed jar of honey in pot, fill with very hot water so honey melts. In a food processor or blender, grind nuts in small batches (about five ounces per batch) to as close to a powder as possible. Mix all dry ingredients together thoroughly.

Tip: I power on/off blender/food processor; in between use dull knife to clear blades of the ground nut mixture; repeat until there's a powder.

Remove jar of honey from original bowl, dump water, dry out that bowl and dump 2 cups of honey in. Gradually (in about four or five batches) stir in nut flour/ground nuts using fork or dull knife. This will be a workout for some. Mix in optional dried fruit last in small batches until well mixed.

Put bowl with dough in fridge for approx 20 minutes. At about the 15 minute mark, preheat oven for 350 degrees bake. Grab cookie sheet and line with parchment paper. Place dough on paper and flatten with hand or back of spoon to ¼ inch. Using a cookie cutter, pizza cutter or dull knife, cut out 2-inch diameter cookies or 2-inch squares and bake (BAKE THESE ON PARCHMENT PAPER) at 350 degree for no more than 15 to 20 minutes. Keep an eye so they don’t get hard or they’ll turn into dog biscuits - hard, but good dipped in coffee.

Mr. Tatsoi

Tatsoi is a great green you can add to salads. I found out recently it's grown all over the US including my own back yard on farms on Johns Island, SC.

Tatsoi is in the same family as collards and kale and can be eaten raw in salads, pan sauteed, boiled, etc.

Raw, it's a bit like spinach, only crunchier but without the gritty texture one experiences when eating raw spinach; also, it's nutritious and has a subtle mustard kick to it, similar to mustard greens but considerably less strong.

South Western Soup

Ingredients:

64 oz of soup broth (vegetable, chicken, etc)
16 oz of Pico De Gallo (refrigerated section of grocery)
Cilantro - large handful including stem, chopped up fine.
2 Haas Avocados
1 lb of cut up chicken breast
2 cloves minced garlic.
Optional - 2 or 3 tbs of minced chive.

Instructions:
Season chicken with salt/pepper or a seasoning salt you like and saute with garlic in a little oil so chicken is partially cooked, approximately 5 minutes at medium heat. In a large pot, add chicken, soup broth, pico de gallo, finely chopped cilantro and bring to a boil and then lower to simmer and serve. Add large chunks of cut up avocado when serving. Soup is good atop brown rice or quinoa. For stronger cilantro taste, reserve half for after soup has cooled.

Quinoa

I've not been able to locate a more nutritious rice like substitute than Quinoa (KEEN-wah) .

Quinoa isn't a grain but is a relative of green leafy vegetables such as spinach/chard; it's a complete protein due to the presence of all 8 essential amino acids.


Mix in soups or stews, alone with a little butter on top, with vegetables, for breakfast with maple syrup/cinnamon or fresh fruit or fruit juice mixed in or substitute broth for water for different flavor.

Four pound bags at Costco are approx $8; it can also be purchased in organic food stores but seek the white variety of quinoa.


Instructions: using 2 cups of liquid per cup of quinoa, combine liquid and quinoa in saucepan, bring to boil, lower heat and simmer, coverered, until quinoa is tender but still chewy and white spiral-like threads appear around each grain, about 15 minutes. For a different flavor, toast quinoa in a dry skillet a few minutes before cooking but stir continuously to prevent burning.

Note: Quinoa is not sticky like rice so it's not a good substitute say if you're trying to make healthy sushi - stick to brown rice instead.