Text 17254, 127 rader
Skriven 2007-06-27 19:38:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Alternatives to Phydeaux
================================
On 06-26-07 SEAN DENNIS Scribbled to DAVE DRUM about Altrenatives to 

SD> DD> I can't say as I would blame Ed if he did close down. The
SD> DD> whining users  (not in this echo) and the
SD> DD> paranoid/totalitarian/tin Hitler antics of  people upstream from
SD> DD> him are certain to be a factor. At some point he  will, no
SD> DD> doubt, declaim loudly, "ENOUGH, ALREADY!!!" and set fire to his
SD> DD> BBS server.

SD>Whoa, Trigger.  Ed was known to cause problems for other sysops
SD>(including me) with the way he had his system set up and his
SD>lassez-faire way of dealing with problem users.  He was known to
SD>create his own problems and he could have changed things around if he
SD>truly wanted to.  Instead of doing so, he was content to whine and
SD>cry about it.  While I'm sad to see another Fidonet sysop go, I can't
SD>say I'm crying to see him leave.

He ain't left yet. As to his lassiez faire dealings with "problem" users 
... that's your opinion and you are welcome to it. I have see him ban 
egregious arses from his board - Stan Headgrease springs immediately to 
mind. The first person ever to be put on my twit list.

SD> DD> It takes a special form of Masochist to run a BBS.

SD>I've been running one now for ten years...and it's not that hard,
SD>really.  You just want to do it for the enjoyment of it.

Policing BBS users is like herding cats. When I ran a BBS my only 
requirement was REAL NAMES ... and I couldn't even get some of the 
little weasels to do that.

I ran a BBS from 1983 (starting on a C=64) and finishing with a Citadel-
86 board (called DataDrum) which was networked internationally. Never 
ran a FIDO board as I am too much of an anarchist for that. One day in 
1997 I was walking past the room where the BBS box was kept and realised 
that I had not even logged on to my own board for more than a week. So, 
I pulled the plug.

SD> DD> Have we done any more on setting up a mailing list to replace
SD> DD> the Dog  when he finally makes his last trip to the Vet?

SD>Aren't you being a little premature in your prognosis?  There's
SD>plenty of BBSes still around that you can do your beloved web-based
SD>mail on (you checked out a Synchronet BBS lately).  Of course,
SD>there's still us sysops who like the old-school way of doing things.
SD>You know, the kind that says "if it works, don't fix it"? :)

The amazing thing about Fido is not how well it works but that it works 
at all - given the severe cliquishness of such disparate personalities 
as the aforementioned Headcheese, Ross Cassell, Wayne Chirnside, Dan 
Ceppa, and the late, unlamented Dickie-bird Helms up in Ioway.

But, enough about Fido-politics. All I asked was if the plans to give 
over to a mailing list were in place. I don't especially want to lose 
touch with the core group in this echo.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange-Glazed Pork Chops With Buttered Noodles
 Categories: Pork, Pasta, Citrus
      Yield: 4 servings
 
      8 oz Wide egg noodles
  1 1/2 tb Unsalted butter
           -Salt and pepper
      4    Boneless center-cut pork
           -chops; about 6 ounces each
    1/4 c  Brandy
      2 tb Orange juice
      1 tb Bitter orange marmalade
 
  This should take about 20 minutes to prepare.
  
  Bring a large pot of salted water to a boil, then cook the noodles
  according to package directions. After draining them, stir in 1/2
  tablespoon of the butter. Season with salt and pepper and keep warm.
  
  While the noodles are cooking, melt ? tablespoon of the butter in a
  nonstick skillet large enough to hold all 4 chops snugly. Add the
  chops to the pan and cook until browned and mostly cooked through,
  about 4 minutes per side. Transfer the chops to a plate and tent with
  foil.
  
  Take the pan off the heat for a few moments to allow it to cool
  slightly. Add a spoonful of brandy; if it evaporates immediately the
  pan is still too hot. Return the pan to medium heat and add the rest
  of the brandy. Let the alcohol cook off until the brandy has reduced
  by half. Stir in the orange juice and add the marmalade, stirring
  until it melts. The glaze should have a thick, jam-like consistency at
  this point. Stir in the remaining 1/2 tablespoon butter until melted.
  Season with salt and pepper.
  
  Return the chops and their accumulated juices to the pan, and cook,
  turning once, until they are heated through and coated with the glaze.
  
  Serve the chops on the noodles and drizzle with the remaining glaze.
  
  Serves 4
  
  Note: The bitter orange of the marmalade and the sweetness of the pork
  are complemented well by brandy. Substituting Cognac is a special
  treat, and even bourbon is a nice substitution — or experiment with
  other liquors.
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 16 May 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
There never was a good war. Or a bad peace! Benjamin Franklin


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