Text 17311, 84 rader
Skriven 2007-06-28 10:05:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Broken Proggies
=======================
On 06-28-07 DALE SHIPP Scribbled to IAN HOARE about Re: Alternatives to 

DS> IH> Don't forget, Vista won't run Dos progs. And most of the old
DS> IH> Fido system sox runs under Dos.So the death knell is there in
DS> IH> the long term for that structure.

DS>  Is that really true?   I can understand it not being DOS based
DS>  anymore (that happened with Windows XP) -- but if it truely will
DS>  not run any DOS program, that would be a disaster.  No Bluewave, No
DS>  Meal-Master, no Maximus BBS system, etc.

DS>  I'm aware that various flavors of windows have difficulty with DOS
DS>  based COM programs, but all of my normal DOS programs are quite
DS>  happy in XP.

I am wondering what will happen with my QWK reader if I am forced to 
"upgrade" to Vista. It began life as a W-3.1 program and got tweaked to 
W-95 and further to W-98. And there it stopped. 

Currently it's running fine under W2K. But, I am certain that there is 
not enough interest in FIDO for someone to develop an OLR tailored to 
Vista should the worst happen and all the DOS and early Windoze stuff 
break on the latest Gatesian quest to obsolete all non-Micro$not 
software.

Over to Linux, I suppose. Or to the not necessarily wanted but needed 
mailing list or its equivalent.

I _REALLY_ miss the Amiga. Where would we be if Gould and Ali had not 
intentionally bankrupted Commodore????

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Baked Stuffed Pears
 Categories: Fruits, Desserts
      Yield: 4 servings
 
      4    Firm, ripe pears
    1/4 c  Raisins
      3 tb Chopped walnuts
  2 1/2 tb Sugar
      1 tb Lemon juice
    1/4 c  Water
    1/4 c  Light corn syrup
 
  This recipe from Chronicle Columnist Marion Cunningham makes a lovely
  breakfast dish. The pears keep their natural good flavor, and the
  filling adds a special touch.
  
  Preheat the oven to 350 degrees. Peel the pears, leaving the stems on.
  Core the pears on the blossom end (the bottom).
  
  Combine the raisins, walnuts, sugar and lemon juice in a small bowl;
  mix well. Fill the cavity of each pear, dividing the filling equally.
  Place the pears upright in a deep baking dish, preferably with a
  cover. Mix together the water and corn syrup and pour into the baking
  dish. Cover the dish with its lid (or foil) and bake for about 1 hour
  and 15 minutes, or until the pears are easily pierced with a fork.
  Serve warm or cold with some of the syrup spooned over each pear.
  
  Serves 4
  
  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


... MS-DOS = suit & tie; Macintosh = cool shades; Amiga = high heels & l

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