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Add the garlic and, if you like, the pepper, and cook them for 3 or 4 minutes, until the garlic is golden brown. Set the skillet aside until the garlic and pepper cool slightly.
When they are cool enough to handle, remove the garlic and pepper, and reserve both for garnish. Keep the olive oil warm in the skillet.
Pat the salt cod dry. Using a small, sharp knife, scrape off the scales, taking care not to remove the skin. Put the fish in a separate skillet, and cover it with cold water.
Bring the water to a simmer over medium heat, and cook the fish for 10 minutes, making sure that the water never boils. Remove the salt cod, and drain it on paper or cloth towels. When the fish is cool, carefully remove the bones, taking care not to break the fish into smaller pieces.
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The positioner compares the electrical signal from a controller with the actual valve position and varies a pneumatic output signal to the actuator accordingly.
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