Text 20758, 65 rader
Skriven 2007-09-29 00:05:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Michael Loo
Ärende: Re: Food For Thought 191
================================
 -=> On 09-28-07  08:56,  Michael Loo <=-
 -=> spoke to Dave Sacerdote about Food For Thought 191 <=-

 ML> Bear in mind that I'm not denigrating Sean and Janis's effort,
 ML> just wondering if there's a need there that I feel competent
 ML> to help fill.

  Fidonews has been around since the beginning, and is the official
  news letter of fidonet.   It is not like an echo with dialog, but
  rather a place for publication of articles of interest to participants
  of fidonet.

  It is published weekly and distributed to BBSes.  Most of them make it
  available for users to read -- usually as one of the bulletins.   But
  you do have to go looking for it.  There is also an echo where issues
  are published.

  For some number of years, it has been almost devoid of any content.
  Some blame that on the editor, and decided to start a alternative
  publication.   We'll see whether or not it fares any better than the
  last alternative publication that was started several years ago (and
  never had any issues).

  The whole thing has become a political football.   There is an echo
  called FIDOGAZETTE which discusses it, and presumably will have the
  issues that are published.   If any readers here want to follow the
  discussion I'd appreciate them going to that echo.


  Back to food -- have you had (or can you imagine) the recipe below?
  I've not heard the term "rivel" before, but it sounds like the soup is
  minature dumplings and corn in broth (with no seasoning).   Am I
  missing something?

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rivel Soup
 Categories: Penn dutch, Soup, Stew
      Yield: 1 servings
 
      2 c  Flour
    1/2 ts Salt
      1    Egg, well beaten
           -broth, chicken
           -*OR:
           -broth, beef
      1 c  Corn, crushed
 
  Combine the flour, salt and beaten egg and mix together with the
  fingers until mixture is crumbly. Pour this mixture into the broth,
  add the corn and cook about 10 minutes. The rivels will look like
  boiled rice when cooked.
  
  Arts Press, 1936.
  Source:  Pennsylvania Dutch Cook Book
  Converted by MMCONV vers. 1.50
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:52:11, 28 Sep 2007
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