Text 5228, 77 rader
Skriven 2006-09-05 22:33:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Test
================
 Hi, Dale,

 JM> I read you clearly in Buffalo, NY, via DOCS. (Sorry, my
 JM> typer won't do umlauts! How do you manage that? My editor
 JM> doesn't do extended ASCII.)

 DS> I see that you are using BW.  What editor do you use with it?   I
 DS> use Qedit (which is similar to TSE Jr.).   It does allow the extended
 DS> ASCII in one of several ways.  There is a menu that gives access to
 DS> the full character set and you can select a character from there.
 DS> You can also use the ALT-<numeric key pad> to type in the code for a
 DS> character in the extended set.  ALT-148 produces ö.  You can also
 DS> create macros tied to special keys.  For me, ALT-` produces Björn,
 DS> but only because I set it up that way some time ago.

 I am using something called Aurora because I can use
 it to interface with the Windows Clipboard, the
 only way I have worked out to get recipes from
 MM to my replies. (Save to TRANSFER.TXT, excerpt
 selections and "cut" from Windows, then paste
 from Clipboard to Aurora. Clunky but it works.)
 But it doesn't handle extended ASCII; I tried the
 ALT-148 in this reply and got a (1) for it which
 couldn't be deleted with the backspace key. Pity,
 I appreciated the extended ASCII scheme and used
 to use it for writing chemistry papers (I needed
 some Greek characters and a character for
 temperature degrees) but now the fancy-dancy
 Word version doesn't recognize it and wants me to
 fiddle around with their character tables.
 Aurora isn't fancy, but it does things its own way.
 No manual, either. As long as Bjorn isn't hurt we
 cannot all type his name properly I can live without
 the fancy stuff. It would be nice if MM had a way
 to make a degree sign, too.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cajun Catfish With Pecan Crust
 Categories: Fish
      Yield: 4 Servings

           Cooking oil spray
    1/4 c  Fine dry bread crumbs
      2 t  Cajun seafood seasoning
      4    Catfish fillets,(about 6
           -ounces each), thawed if
           -frozen
    1/2 c  Pecan pieces
      1 T  Butter
           Juice of one lemon

     Preheat the oven to 450 degrees F.
     Spray a 13x9-in. baking dish with cooking oil spray. Set aside.
     Pour the bread crumbs and Cajun seasoning into a 1-gallon, zip-top
  plastic bag. Shake well to combine. Add the fish fillets to the bag
  and shake vigorously until they are coated with the crumb mixture.
  Place the fillets skin-side down in the prepared dish.
     Using a chef's knife, finely chop the pecans. Lightly press 1
  Tablespoon of the pecans into each fish filet with your fingertips.
     Place the butter in a microwave-safe dish and microwave,
  uncovered, at high, for 30 seconds or until melted. Meanwhile,
  squeeze the lemon juice over the fish (Squeeze through a strainer to
  catch any seeds.) Spoon the melted butter over the fillets.
     Bake, uncovered, until the fish is opaque throughout and flakes
  easily with a fork, 12 to 14 minute. Carefully place a fillet on a
  serving plate and serve at once.

  From "Desperation Dinners" by Beverly Mills and Alicia Ross, in the
  Buffalo News. Typed for you by Joan MacDiarmid.

MMMMM

 Joan MacDiarmid
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