FULL REGRESSION TEST: (This round does not have bug regression)

- Modify Evernote test case design and set up Ncover tool

- Do full regression testing following Evernote test case design on Windows XP (Home & Pro) SP2 while Ncover captures the coverage. And coverage report in HTML format generated by Ncover for this round.

Functional areas:

- FireFox clipper (3.0 & 3.5)

- Internet Explorer clipper (6, 7 & 8)

- Application

- Task Bar

- Installer

Test ideas for major operations:

- (Include tests that delete the database completely and start from scratch)

- Install (with and without .NET)

- Auto-update

- Full down sync

- Uninstall

- Run

- Exit

Performance/Responsiveness on modern laptop: (2GB RAM / 2GHz CPU) / on small accounts:

- P2 - No "lockup" / unresponsiveness for 5+ seconds

- P3 - No "lockup" / unresponsiveness for 1+ seconds

- P2 - View changes take over 7 seconds

- P4 - View changes take over 1 second

Evernote QA Plan, last update 08/20//2009                            Page 1

R E V I E W S
O F   N E W   F O O D .

- - - -

[Got a new food you'd like to review?
Send your review to newfood@mcsweeneys.net.]

- - - -

Mache (Lamb's Lettuce)

Submitted by Marco Kaye

For far too long, arugula held a bitter stranglehold over our salad bars. Then frisée entered and quickly exited our lives as the latest trend in roughage. Now there's a newcomer, with a name that rhymes with squash. It's mache, also called lamb's lettuce. Mache attempted a debut five years ago, on NPR, but the green hasn't caught on until now. The reasons for this are twofold. First, many of us were blindsided by the watercress takeover of '05 to '06 (which was met with a resounding "I guess just dump them into the microgreens" attitude). Second, mache-cultivation techniques have improved a lot.

As each successive movement in art is a reaction against the previous mode, mache represents a collective shift away from the tart greens that populate those mesclun mixes. It tastes sweet and just slightly nutty. The tiny green leaves are attached seven or eight on a stem. It looks like several children's mittens tied together. And it's just as delicate and airy. It plates beautifully as well, the way a discarded child's mitten creates a forlorn oasis of humanity in a city street.

I first tried mache with crab, cornichons, and preserved lemon. Obviously, I was not in my house. I didn't know it that night, but I had a feeling. I'd been waiting for a new lettuce. Could mache be it? The next week, my girlfriend found bags of the stuff at Trader Joe's. We tried it with chicken, capers, olives, and carrots. The chicken crushed the small, childlike "hands" of the mache, but it was still a successful salad.

Mache has found its place in the sun. I predict it will go mainstream within the year. To those who have been waiting for the next hot salad green, put down your heads of Boston lettuce and gracefully pick up some mache.

by John Ryan
Sidedish for about 6

The late-summer glut of home-grown zucchini creates an unquenchable demand for recipes. If only zucchini blossoms were more popular, or if squash seeds were available by prescription only....

Anyway, this is a tasty way to polish off a dozen zucchini. However, don't plan on eating it right away because it needs a couple hours to develop. Make it and use it later as a side dish to something simple off the grill, or as part of an appetizer platter. Or in a sandwich—with sliced tomatoes they make a delicious sandwich.

The zucchini can also be sautéed in olive oil, but I like grilled zucchini better.

This is also an excellent way to prepare eggplant.

• 30 minutes at the grill
• 2 hours to marinate
• Grill
• Glass or enameled dish

• 12 to 15 smallish zucchini, about 3 Ibs.
• Olive oil
• About 12 leaves fresh basil
• Handful fresh parsley leaves
• 2 or 3 cloves garlic
• Salt
• 1 or 2 T. olive oil
• 5 or 6 T. vinegar

Slice the zucchini lengthwise into fat strips—probably thirds. Brush them with oil and grill both sides. You want them nicely brown and quite soft.

Chop the basil, parsley, and garlic all together until they are quite fine.

As the zucchini are done, lay them in a non-reactive dish-you'll make several layers. Sprinkle each layer with a pinch of salt, some of the herb/garlic mixture, a little olive oil and vinegar.

Let it sit on the counter for a couple hours, tipping the dish and spooning the juices over the top from time to time. Serve at room temperature.

Vinegar: Rather than prescribe a vinegar, I'll leave it up to you. You can't go wrong. Red or white wine vinegar is good. Balsamic vinegar gives this a caramelly sweetness. An herb or fruit vinegar would undoubtedly add a lovely nuance as well.

Don't serve this popular beef salad just as an appetizer because it's delicious as part of a meal also. Using fairly common ingredients, this Thai recipe is quick and easy with little clean up. Grill good quality beef, slice thin, toss with Thai-style dressing and serve with fresh vegetables on a hot summer day for a light meal.

Ingredients

• 1-lb decent quality steak, sirloin or other
• 10 (or more) 'prik kee noo' (fresh hot Thai chili peppers), slice crosswise very thin (or substitute jalapenos or serrano chilies, minced)
• 2 large cloves garlic, sliced crosswise very thin
• 1 tbsp sugar
• 5 tbsp fish sauce (Golden Boy brand is recommended)
• 5 tbsp fresh squeezed lime juice (1 medium size lime)
• 1 head Bibb or Boston; or 1 heart of Romaine lettuce.
• 12 sprigs fresh mint (optional), remove the leaves and discard the stems
• 1/2 hot house cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
• 2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
• 3 or 4 sprigs cilantro, stems removed

Preparation

Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.

Mix garlic, chiles, fish sauce, lime juice, and sugar in a small bowl. Add the sliced meat and toss with the cucumbers and shallots. Taste and add more fish sauce if desired.

Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.

See another Thai Beef Salad recipe.

Shop for Thai cooking ingredients in our Thai Food Marketplace.

Copyright © 1999 Temple of Thai

• 1 lb. unbleached white flour (3 1/4 cups)
• 1 tsp. sea salt
• 1 Tbs. sugar
• 1 egg, beaten
• 1 Tbs. whole milk
• 3/4 - 1 cup water
• About 1/2 cup peanut or other vegetable oil or ghee
• 1/4 cup butter
• Curry sauce from a Muslim curry (for savory roti); or sweetened condensed milk and granulated sugar (for sweet roti); or curried meat stuffing for a mataba roti (see notes)

Sift the flour into a mixing bowl. Sprinkle in the salt and sugar and mix thoroughly. Make a well in the center and add the egg and milk. Fold them into the flour. Add water slowly while working the flour with your hand to form a sticky dough. Knead for 5 to 10 minutes until the dough is soft and elastic. Cover with a damp cloth and let rest for at least 30 minutes; longer is better.

On a smooth, non-stick working surface (preferably stainless steel) form the dough into a log, then twist and break the dough off into small chunks, each about the size of a large lime (you should end up with 15 to 16 portions). Knead each chunk a few times and roll into a ball. Set aside. After all the dough pieces have been kneaded, dip a few of your fingertips in peanut oil and thoroughly oil the surface of each ball. Place the greased balls back in the bowl (it's okay to stack them), or on a tray, and cover with plastic wrap. Let rest for at least another 30 minutes or longer.

Lightly grease the smooth working surface with a little oil. Place a dough ball on the greased working surface and press with the palm of your hand into a flat round. Dip a few of your fingertips in a little peanut oil and grease both sides of the round. Then pick up the dough round on the edge closest to you, such that your left hand is holding it with the thumb beneath the dough while the other fingers are on top, and your right hand is holding it with the thumb on top and the side of the index finger beneath. Flip the dough in a forward, circular, clockwise motion, slapping the far end onto the working surface and stretching the dough. Continue to flip with the same motion and fing...