Text 14251, 102 rader
Skriven 2007-04-18 23:49:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Carol Shenkenberger
Ärende: Re: Stuff
=================
 -=> On 04-18-07  17:26,  Carol Shenkenberger <=-
 -=> spoke to Dale Shipp about Re: Stuff <=-

 DS>   notice saying so.   I'm getting nothing back to indicate failure to
 DS>   either of the two addresses I am using for you (currently QWK is bei
 DS>   sent to both).

 CS> Humm, could your ISP be on a blacklist?

  Since it is one of the largest ISPs in the country, with a lot of
  <insert derogatory word of choice> subscribers who get their computers
  infected and turned into bots -- it is possible that they get onto
  blacklist from time to time.

 CS> I noted we got the one you manuallyt sent to both techemail ad the
 CS> ship but  that week or so when you swapped to the ship after that, I 
 CS> didnt get anything at either site.  Then the techemail 
 CS> site had traffic again (just before we pulled in).

  Interesting -- I switched to sending to both addresses week or two
  ago.  It sounds like doing that allowed the packets to get through to
  *both* addresses.  Strange.

 CS> Navy sites generally wont give you a bounceback failure 
 CS> reply.  It's a spam abatement issue.  'No valid address' 
 CS> woth no reply at all is better than 'you got me but i am 
 CS> not accepting' which spammers then enter into huge spam-
 CS> bases.

  Same thing as why one should never reply to any sort of spam email.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nan bread
 Categories: Bread, Indian, Appetizer
      Yield: 4 nans
 
      1 ts Dried yeast -=OR=-
    1/2 oz Fresh yeast
      1 lb Strong white plain flour
      1 lb White self raising flour
  3 1/2 fl Plain yoghurt

MMMMM--------------------------GARNISH-------------------------------
      2 ts Sesame seeds
      1 ts Wild onion seeds (kalonji)
 
  Nan bread is the traditional accompaniment to tandoori dishes. Its
  familiar teardrop shape is achieved because they hang inside a tandoor
  while cooking, and they elongate from a round shape. As most of us do
  not possess a tandoor (a vertical clay ovenIMH) this recipe uses the
  grill.
  
  Prepare the yeast. If using fresh yeast, mash it in a little tepid
  water with 1/2 tsp sugar until it makes a runny paste. Leave it in a
  warm place for 5-10 minutes to froth. If using dried, mix with the
  sugar and dissolve both in a little tepid water (about 15 minutes).
  Some new dry yeasts can be mixed directly into the flour - which is
  undoubtedly the easiest of all.
  
  Put flours into a slightly warmed bowl, make a well in the centre, add
  yeast and yoghurt, and mix, first with a metal spoon and then with
  your hands, adding more tepid water, little by little as you need it.
  You should have a soft, not too wet, dough that leaves the sides of
  the bowl clean. Knead vigorously, then put it back in the bowl, cover
  with a damp cloth and put in the fridge. Leave for a few hours,
  preferably overnight.
  
  After this lengthy rising, let the dough come back to room
  temperature, then divide it into 4 pieces. Roll each piece into an
  oblong, or form the teardrop shape by hand. Do not roll thinner than
  1/4" (6mm). Prick all over with a fork to prevent rising too much
  when cooking.
  
  Preheat grill to full and cover pan with cooking foil, shiny side up.
  Set grill pan shelf to half way level. Brush first piece of dough with
  vegetable oil on both sides, and grill one side. Turn over, sprinkle
  with some of the seeds mixture and cook that side. It takes about 1-2
  minutes per side, and darker patches will develop in places. Take
  care not to let it burn, or to rise too much, when it will catch and
  burn. Cook all nans the same way.
  
  Serve and eat these nans immediately, as they do not keep well. Salt
  may be added at the table (I don't add salt to the dough), but they
  are even more delicious spread when piping hot with ghee made from
  butter.
  
  Recipe from Indian Restaurant Cookbook - Pat Chapman ISBN 0 86188 3780
  
  From: Ian Hoare                       Date: 05-06
  International Cooking Ä
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:54:45, 18 Apr 2007
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)