Text 22007, 69 rader
Skriven 2007-10-30 13:45:10 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: SUSHI  71030
====================
 -=> Quoting Dale Shipp to Glen Jamieson <=-

 GJ> Today, replies to my messages pouring in from all directions!  I don't
 DS> Great!

 DS> I have been told that it was on the chain after Brian, but before
 DS> leaving OZ.   Something was causing the mail not to go out from one
 DS> of the BBSes on that link, and once the SYSOP was informed, he
 DS> found and fixed the problem.   I have no idea whether it was your
 DS> inquiry to Brian that caused the fix, or my inquiry to Janis at the
 DS> top of the chain on this side of the oceans.  BUT, the important
 DS> thing is that it seems to be fixed.

And I see in the same post as this msg of yours that Steve Asher has
revealed what happened.  It is comforting to know that there was a
definite, fixable cause, and not an unknown random event which could
occur again without warning.

 DS> Don't hesitate to let me know if you suspect a problem in the
 DS> future. 

Brian did say that he was unaware of the problem until I brought it to
his attention.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Transylvanian Mutton Chops with Tarhonya
 Categories: Main dish, Lamb/mutton, Hungarian
      Yield: 6 Servings
 
MMMMM-------------------AMERICAN MEASUREMENTS------------------------
     12    Mutton chops (abt 2 lb )
      6    Onions
           Potatoes
  3 1/2 oz Lard
    1/2 lb Tarhonya
           Salt
           Paprika
           Tomato puree

MMMMM-------------------EUROPEAN MEASUREMENTS------------------------
     12    Mutton chops (abt 1 kg)
      6    Onions
           Potatoes
    100 g  Lard
    250 g  Tarhonya
           Salt
           Paprika
           Tomato puree
 
  Fry the chops a nice brown on both sides. Lift them out and fry finely
  chopped onions in the same  fat.  Add  paprika,  some water and tomato
  puree. Return the cutlets and stew till tender.
  
  Brown the tarhonya in a little hot fat, add some paprika and boiling
  water. Slice some raw potatoes and boil them together with the
  tarhonya. When ready, put the tarhonya and  potatoes  in  the  middle
  of the dish, lay the cutlets on the top and pour the gravy over them.
  
  Recipe Karoly Gundel "Hungarian Cookery Book"
    MMed IMH c/o LeMarYol  BBS Fido 2:320/116.14
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)