Abstract: A dual offset reflector system is disclosed. The system comprises a main reflector, a subreflector, a first gimbal mechanism for positioning of the subreflector. The system includes at least two feeds for receiving beams from the main reflector and the subreflector. One of the feds is at a focal point of the system and the other beam is displaced from the focal point. Accordingly, a simple solution to restore antenna gain reduction and avoid beam distortion due to the scan loss for a reflector system is provided that utilizes multiple feeds at different frequencies and polarizations. By placing the feeds at focal point trajectory of the subreflector whose positioning is controlled by a gimbal mechanism, a system is provided that minimizes distant and scan loss in a dual reflector system. The gimbal mechanism positions the subreflector so that a desired feed is in the focal point of the subreflector.

Abstract: A dual offset reflector system is disclosed. The system comprises a main reflector, a subreflector, a first gimbal mechanism for positioning of the subreflector. The system includes at least two feeds for receiving beams from the main reflector and the subreflector. One of the feds is at a focal point of the system and the other beam is displaced from the focal point. Accordingly, a simple solution to restore antenna gain reduction and avoid beam distortion due to the scan loss for a reflector system is provided that utilizes multiple feeds at different frequencies and polarizations. By placing the feeds at focal point trajectory of the subreflector whose positioning is controlled by a gimbal mechanism, a system is provided that minimizes distant and scan loss in a dual reflector system. The gimbal mechanism positions the subreflector so that a desired feed is in the focal point of the subreflector.

Abstract: Fried chicken is prepared by marinating uncooked chicken parts and then searing in water to release fat from the chicken parts and to make the chicken parts tacky. Predust, batter and breading are then applied to the seared chicken parts and the coated chicken parts are fried in oil to set the coating with minimal oil absorption. Then the seared, coated and fried chicken parts are oven cooked until fully cooked and fat is removed from the chicken parts during the oven cooking step. The resulting product has been found to have no more than about 230 calories, 80 milligrams of cholesterol, and 10 grams of fat per 3.5 ounce portion.