Text 16981, 96 rader
Skriven 2007-06-19 23:35:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Shawn Highfield
Ärende: Re: Doc's BBS moving
============================
 -=> On 06-19-07  09:39,  Shawn Highfield <=-
 -=> spoke to Dale Shipp about Doc's BBS moving <=-

 SH> On 2007-06-18 23:13:02 -0400, "Dale Shipp -> Mark Lewis" <1:261/1466>
 SH> said: 
 >    Do you have any recommendations for a NNTP reader that is easy to set
 >    up out of the box for one site?

 SH> I think either Thunderbird, or Xnews would be perfect for 
 SH> you.  Both are really easy to setup and use.
 SH> Both are free, and google will get you url's in about 1 second. :)

  Not for me, I have one I am happy with.   I'm asking for those who
  might want a no-fuss/no-mess reader without having to study 40 pages
  of manuals.

  I took a look at Xnews and it did seem to fit the bill.  It is
  designed for NNTP, without a bunch of extras.  I did a small test
  drive, and think it would work easily for those who want to go that
  way.  Thanks.

  I took a look at a web site for Thunderbird, and was turned off by the
  six meg download and the fact that it touts itself as an email client
  that also does NNTP.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crockpot Chili Verde
 Categories: Chili, New mexico, Crockpot
      Yield: 6 servings
 
      1    Onion; coarsely chopped
      1    Bell pepper, green; coarsely
           Chopped
      4    Garlic clove; minced
      1 tb Olive oil
      4 oz Green chile, canned diced
      1    Jalapeno; diced (opt)
      7    Tomatillo
      2 lb Pork, lean; trimmed & cubed
      2 ts Oregano
      2 ts Sage
      1 ts Cumin
      1 ts Red pepper flakes
    1/2 c  Beer
 
  First, saute one onion and one green pepper, coarsely chopped, with
  three or four cloves of garlic, minced, in olive oil.  Throw into the
  crockpot.  Also throw in a small can of diced green chiles.  Depending
  on your propensity for spicy food, you may add from one to three
  jalapenos, sliced.  Then, throw some tomatillos in the pot.  How many?
  Well, when I got fresh ones in San Diego, I'd get seven or eight.
  Peel off the husk and coarsely chop.  Now that I've moved to
  Pittsburgh (don't ask me why), I've had to use canned ones on
  occasion.  How many?  Well, I don't really remember, it was one
  medium sized can, I think.  Pay attention: I mean tomatillos, not
  green tomatoes.  The Frugal Gourmet substituted celery and tomatoes.
  I haven't forgiven him yet.
  
  Take about 2 pounds of lean pork (I trim off all the excess fat I
  can), cubed, and brown in the pan that you sauteed the onion, etc.
  in.  Into the pot.  Now, the seasoning mixture.  I prefer to grind up
  in my mortar oregano, some dried red chile peppers, sage, and cumin
  seed. Perhaps also some black pepper.  I almost never put salt in
  anything, so I probably wouldn't here either, but you may want to.
  How much? Well, about 2 tsp each of the oregano and the sage.  1 tsp
  each of the cumin seed and dried red peppers.  Salt and pepper to
  taste.  I probably will add a dash of beer (about 1/2 cup) for
  obscure reasons.
  
  This crockpots all day, or could be simmered for probably about 2
  hours.
  
  Traditionally, this is served in bowls, with hot flour tortillas,
  salsa, and cilantro.  You can also have sour cream, grated cheese,
  olives, and pickled carrots and jalapenos around.  Of course, you wrap
  all this up in the tortillas, making killer burritos.
  
  I throw one twist into this, a technique that comes from carnitas.
  After cooking, I separate the meat from the broth, crisp the meat
  under the broiler, and reduce the sauce in the pan.  This adds a great
  texture to the meat, and keeps the burritos from being too soggy.
  This is not what the original requester would want to do.
  
  From: Clark Quinn <quinn@unix.cis.pitt.edu>
  From: Waring@ima.Infomail.Com         Date: 01-24-95  Email
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:40:22, 19 Jun 2007
___ Blue Wave/DOS v2.30

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