Text 5328, 89 rader
Skriven 2006-09-07 22:37:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: high ascii 210
======================
 Hi, Michael,

 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.)
 CF> Good. We have the letter ö on our Swedish keyboards along with å and
 CF> ä.

 ML> I'm still not completely clear on what diacritics are
 ML> permitted ... in many programs you can generate the
 ML> special characters by holding down the ALT key and
 ML> keying in the ASCII number on the numeric keypad (not
 ML> the numbers at the top of the keyboard). Here's a list -

 THE NUMERIC KEYPAD! I had forgotten that!
 And it works, see? Björn CAN be spelled
 right in Aurora! Thanks!

 Thanks for the list, I will try to copy it off
 for reference, as I seem to have lost my high
 ASCII table.

 And, hey, I just went back and found it works
 in MS Word that way, too! I can do fancy stuff
 again!

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

      Title: Fancy Coconut Rotti (Roti)
 Categories: Ceylon, Breads
      Yield: 4 servings

      3 c  Flour
      1 c  Desiccated coconut
      6    Curry leaves *
      2 tb Crushed dried shrimp
    1/2    Onion, chopped
     10    Green chilies, chopped
      1 c  Warm water (approx., just
           -enough to moisten the
           -dough)
           Vegetable oil

MMMMM--------------------------FILLING-------------------------------
    1/2 c  Green onions or leeks,
           -finely chopped
      1 ts Crushed, dried red chilies
    1/2 c  Cabbage, finely chopped
    1/2 c  Kale, finely chopped
           A few curry leaves*
           -(optional)
           Salt
           Black pepper
           Vegetable oil for frying

  Combine the ingredients, mix well, and add enough warm water to make
  a soft dough.  Knead it until it forms a ball and does not stick to
  the sides of the bowl.  Shape it into balls about 2 inches in
  diameter. Then flatten each ball on a greased plate or cutting
  surface, spreading it until it is as thin or thick as desired. Fill
  with the following:

  Filling: In a bowl, combine the green onions or leeks, red chilies,
  cabbage, kale, and curry leaves.  Add salt and pepper to taste. Heat
  the oil in a skillet, and saute the vegetables and spices until
  golden. Place about 2 tablespoons of the filling on each rotti, fold
  the rotti in half, and pinch the edges together to form a packet
  enclosing the vegetables. Heat the vegetable oil in a skillet, and
  fry each rotti until the filling is warmed through.

  *Curry leaves - edible gray-green leaves that resemble bay leaf, used
  in flavoring sambols and fish, vegetable, or meat curries. The Sri
  Lankans use curry leaves fresh, but they can be used dried if fresh
  leaves are not available.  The Sinhalese term for the plant is
  'karapincha', and if you can find them fresh, they add great depth
  and flavor to a dish. They are not removed before serving, and they
  are edible. There is no substitute for curry leaves.

  From:  FIRE & SPICE - THE CUISINE OF SRI LANKA by Heather Jansz
  Balasuriya and Karin Winegar, McGraw-Hill Publishing Company, New
  York. 1989. ISBN 0-07-003549-0 Shared by: Karin Brewer, Cooking Echo,
  7/93

MMMMM

 Joan
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