Text 24402, 100 rader
Skriven 2007-12-21 10:28:30 av Janis Kracht (1:261/38)
  Kommentar till text 24399 av Bo Simonsen (2:236/100)
Ärende: Re: BlueWave
====================
Hello Bo!

Good to hear from you :)

>> Yeah, I really liked it a lot, at the time.
>> Took me a while to find something that felt even somewhat happy with ..
>> then Scott Dudley came out with Maximus and released the source code
>> with it for that first version <grin>.  I was hooked :)

> Me too, I expected that there may be some other which wanted to contribute
> to Maximus (like developing), but no :(

Ah.. you are talking about the recent release of source code for Maximus 3+ (I
forget what version it was up to when Scott stopped developing it).  I'm
talking about the original release, the very first one.. It was Maximus 1.0
<grin>.  He released it out to the world with the source code.. I was able then
to modify the source and turn on ANSI colors in the Message areas, because I
missed that feature of Telegard so much <bg>.  After that version, Scott
stopped releasing any source code at all.  He didn't like it that some people
(not me) were passing around "other versions" of Maximus... I can understand
that.

>> Yes, Ezcom seems to be the latest new toy out there :)  Is it developed for
>> other operating systems besides DOS?

> It may run in DOSEMU? ;)

Yes, but I don't like doing things that way :)  Purist? <lol>

> BTW I just wrote a mailer/tosser/webeditor entirely in Python, see that's
> portable code.. :) Guess the only problem to get it working on windows
> is to set the filedelimiter right..

That's really neat :)  If you decide to release the source, let me know..
PDNPYTHON would love to send it out for you <grin>.

>> ooh.. I love duck :)  Every time we go out to eat, it's my fav. pick <grin>

>Yeah and it's christmas, I know in the US you're eating turkey, but we eat duc
> here christmas eve.. :) So at monday i'll finally have duck for dinner.

Hehe.. that's such a nice idea to have Duck.. On Christmas Eve here, we usually
have Stuffed Squid in Italian Tomato sauce :)  That or Boulliabase with
Linguine (Fish Soup with Lobster, clams, mussels, and any other good fish you
can find).

> Marry christmas!

Merry Christmas Bo!  Hope you have a great Holiday :)

I'm really happy since I'm getting a new embroidery machine that uses a USB
cable to transfer designs from my laptop to the sewing machine... should be
here Monday.. This new model does everything but make coffee haha..

======Stuffed Squid in Tomato Sauce=======
Stuffed Calamari
2 pounds cleaned squid and tenacles 1 cup Italian flavored bread crumbs 2
tablespoons fresh parsley, chopped 3 tablespoons locatelli romano cheese 2
cloves garlic, minced
1 egg, beaten
 cup water
1 chicken bouillion cube
1/2 onion, chopped
olive oil
1 quart Marinara tomato sauce

Cut tenacles from cleaned squid and chop them fine.  Mix bread crumbs, parsley,
cheese, salt and pepper.  Cover the bottom of a skillet with olive oil.  Saute
onion and garlic in olive oil.  Add the garlic and onions to the bread crumb
mixture.  Add the tenacles to the bread crumb mixture Mix the egg in bread
crumb mixture.  Boil the 1/4 cup of water and add the bouillion cube to
dissolve it.  Add the broth to the bread crumb mixture and mix well.  Fill the
squid about 2/3 full with the bread crumb mixture. Close each squid with a
toothpick.

1 - Grease a baking pan with olive oil. Place the stuffed squid in the baking
pan and cover with Marinara sauce. Bake at 350F for 30 minutes, or 2- the way I
normally do it is to make marinara sauce, and place the squid in the pot of
sauce and simmer slowly uncovered for  about 1/2 hour.

Marinara Sauce:

2 thirty-two ounce cans of Tomatoes 1 six ounce can tomato paste
1 chopped onion
2 cloves garlic
Olive Oil to cover bottom of the pan Handful of Basil if fresh, or 1 tablespoon
dry. Salt, Pepper to taste
1/4 teaspoon red pepper flakes
1/2 cup Red wine.

Saute the onion and garlic in the olive oil until the garlic is just golden.
Add the tomatoes, breaking them up with a fork as you add them. Stir in the
tomato paste.  Add the seasonings, and the red wine and simmer for about 15
minutes.

Take care,
Janis

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