Text 21254, 71 rader
Skriven 2007-10-11 20:22:00 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Joan Macdiarmid
Ärende: Re: heat levels
=======================
 -=> On 10-06-07  23:07,  Joan Macdiarmid <=-
 -=> spoke to Dale Shipp about Re: heat levels <=-

 DS> OTOH, they are better than some computers I have worked with that
 DS> cost in the seven figure range:-}}

 JM> A Univac? I saw one of those at the U. of Alabama

  No, primarily Control Data and Cray.  

 JM> in Huntsville. Our generation was privileged to
 JM> have seen the rapid evolution of computing from
 JM> rather primitive beasts of machines to the svelte
 JM> little systems of today with so much power. Young

   True -- and one could say the same thing in the past with respect to
   other aspects of life.  For instance, look at transportation in the
   18th, 19th and 20th centuries.  Today, we were at a replica of a fort
   built in the 18th century in West Virginia.   The cooking implements
   were worlds different from what we had even 50 years ago.

 JM> experiment with! Almost everything I learned then
 JM> is useless now, of course, new Windows versions
 JM> won't let me do clever DOS stuff, for the most part.

  It is true that you can't do similar things with windows, but you can
  still run DOS routines and batches to do things on the computer.  Most
  of my BBS system is DOS based.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GARBANZO SOUP
 Categories: Soup, Vegetable, Boat
      Yield: 4 servings
 
      3 tb Butter
    1/4 c  Minced onion
      3 c  Water
      1 cn (15 oz) garbanzo or
           -chickpeas, drained
      2    Beef bouillon cubes
    1/4 ts Salt
    1/4 ts Garlic salt
    1/4 ts Dried mint leaves
    1/8 ts Black pepper
    1/4 c  Macaroni, uncooked
           Grated parmesan cheese
           Minced parsley for garnish
 
  In a 2-quart saucepan, melt butter over medium heat. Saute onion until
  golden. Add water, garbanzos or chickpeas, bouillon cubes, salt,
  garlic salt, mint leaves and pepper. Bring to a boil. Stir in
  macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with
  Parmesan cheese and garnished with minced parsley.
  
  SOURCE: Sopie Kay's Pasta Cookery
  :       H-P Books, Tucson, Arizona 85703
  
  Reprinted in The Cookbook Digest Issue A-0008 (1980)
  
  Posted in FIDO Cooking by Bob Emert/Frank Skelly 09/03/93
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 20:43:44, 11 Oct 2007
___ Blue Wave/DOS v2.30

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 * Origin: Owl's Anchor (1:261/1466)