In the spirit of honoring our Country’s birthday and celebrating our heritage, we decided to send on a few of our favorite recipes from Lisa and Steve’s family recipe books just in time for the 4th of July celebrations.  Next month we’ll be back to our regular contingent of useful advise on acoustic and audiovisual issues, but in the meantime, we encourage you to take a few moments, relax, and browse these favorites - you might find something to add to your holiday feast.

The sessions led by our team included: Facilities Design for Universities, June 5-7, 2004 (Three Days); Project Management, June 8, 2004 (All Day); Defining the Perfect Teaching Station for Colleges and Universities, June 9 (2 Hours); and Advanced Acoustics, June 10, 2004 (2 Hours).  With standing room only, the Project Management session caught the eye of the fire inspector and the seating had to be reworked at our first break…  Not a bad problem to have. 

One of the highlights for us was the Consultants’ Summit that began the last night of the show and continued the next day.  This was the second Summit with the first held four years ago in Las Vegas.  During the first Summit, the Consultant Community felt that the following were the big five things that would impact us over the next 5 years (2001 to 2006) in no particular order.

-     High-Bandwidth Wireless Networks
-     Flat High-Resolution Displays (digital ink / non-“glass-based,” large screen imaging technologies)
-     Network Appliances (printers, storage, projectors)
-     Internet 2
-     Interface Technology (web based control systems, control from PDA’s)

This all changed when HDTV ratio finally made it to the market.  HDTV aspect ratio is 16 units wide by 9 units high.  So what should the pixel ratio be?  As you might expect, no one can agree.  VESA (Video Electronics Standards Association) is still developing a standard.  In the meantime we see projector manufacturers with the following pixel counts and ratios:

Different resolutions arise from how manufacturers define “widescreen.” Which, in turn, is driven by the need to display Digital HDTV broadcasts and its inherent compromise due to the two different horizontal refresh rates.  The two most common methods are 720p (scanning each line in progression) and 1080i (scanning every other line or interlaced).  Computer manufacturers selling laptops with a whole other set of aspect ratios and resolutions further muck up the issue:

By adding computer resolutions to the mix it is no wonder there are a wide range (pardon the pun) of solutions.  And they keep changing -- by the time you read this all of this may just be out of date!  So how do projector manufacturers compensate for this apparent lack of coordination?  Many up-convert or down-convert the signal to match the resolution of their projector.  Christie Digital, for example, uses Digital Interpolation Technology (DIT) to manipulate HDTV signals from 720p to 768 (WXGA). 

Since the FCC’s mandate for digital television has moved forward and stimulated interest in widescreen formats, many audiovisual systems are being designed and installed with widescreen display systems.  Using a standard definition (4 by 3) projector on a widescreen results in black “pillars” on each side of the image.  When widescreen material is presented on standard definition screens, black bars are located above and below the image.  The problem arises when widescreen material is displayed on a standard 4 by 3 screen -with black bars at the top and bottom, the image is too “small” for the furthest viewer in the room.  (Please see our January 2004 eNewsletter, “Presenting the Perfect Picture”, for more information.)

2          pounds beans (any type you like – Navy, Pinto, White)
1          large yellow onion, chopped
1          pound slightly cooked bacon, chopped *
1          small jar molasses
2          tablespoons dry mustard
4          teaspoons salt
1          teaspoon pepper

Soak the beans in water overnight.  Then cook beans in water: Simmer for 10 minutes, drain and rinse.  Repeat two more times.  We have been told that this "de toots the beans – this is a form of noise control”.  In a 6-quart crock-pot gently mix all of the ingredients in the pot.  Cover and cook on high for an hour or so.  Remove cover and mix, add water as required.  We have had these as soon as three hours after they have gone into the crock pot, and have let them cook overnight (on low) and had them the following day.  The mustard and molasses is the key to the success of this dish.  * We have used pork country ribs that were browned and drained

8          boiled potatoes, cold and diced
6          hard-boiled eggs, cold and diced
1          onion diced --- the smaller the better
lots of Mayonnaise (We have tried all kinds and this only works with Miracle Whip)

The tricks are lots of eggs and enough Mayo to make it moist.  2 parts egg to 3 parts potatoes. Mix and refrigerate overnight.  This is one of the dishes that taste better the second and third day, so if you make a lot it does keep well in the refrigerator!

1          can each green beans–drained, yellow wax beans–drained, red kidney beans-drained
½         cup chopped green pepper
2            tablespoons finely chopped onion
¼         cup sugar
2/3       cup white wine vinegar
1/3       cup olive oil
1            teaspoon salt
1/2            teaspoon black pepper

Combine beans in large bowl.  Combine remaining ingredients in quart jar (something with a lid) cover and shake, mix thoroughly.  Pour over beans and mix gently.  Chill overnight.  (Serves 8).

Blend:
1/3       cup lemon juice
1          teaspoon sugar
½         teaspoon salt
½         teaspoon celery salt
1          tablespoon dry mustard
½         teaspoon cayenne pepper
1          clove garlic – minced

Wisk in 1/3-cup vegetable oil

Pour over chicken pieces in glass baking dish.  Marinate 3 hours turning occasionally.  Drain and then bake, broil, or grill as desired.  If you add in one cup of white wine vinegar to the mixture above it makes a great basting mixture for grilled chicken.  We have also used this with lamb and pork steaks. 

1          cup uncooked rolled oats
½         cup four
1          cup brown sugar
½         cup melted butter
1          teaspoon cinnamon
lot        Seasonal Fruit

This tasty dessert can be used with peaches, rhubarb, cherries or whatever fruit or combination you have available.  Heat oven to 400 degrees.  Combine rolled oats, flour, sugar and cinnamon.  Add melted butter and mix well.  Sprinkle ¼ of the mixture on the bottom of 9-inch pie plate or similar size baking dish.  Arrange fruit slices on top of mixture.  Sprinkle remaining ¾ of mixture on top of fruit.  Bake 25 to 30 minutes.  Top with ice cream and enjoy.  If you are using rhubarb adjust the mixture to ½ on the top and ½ on the bottom.

2          8 oz cream cheese, softened (we use Kraft Philadelphia)
1/3       cup sugar
2           tablespoon lemon juice
1          8 oz tub whipped topping, thawed and divided. (We use Cool Whip)
1          graham cracker crust
Strawberry Halves and Blueberries