Text 5330, 64 rader
Skriven 2006-09-07 22:39:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Re: Test
================
 Hi, Dale,

 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.

 JM> I am using something called Aurora because I can use

 DS> OK -- it is an editor I have heard of but never tested.  Sounds
 DS> like you have looked for some way to do it and it does not have the
 DS> ability.

 DUH! I noted your reply had the answer embedded
 in it, but you didn't hit me with a 2x4 to make
 me notice it! Michael got my attention by reminding
 me it must be the Numerical keypad, NOT the numbers
 at the top of the regular alpha keypad. Aurora
 DOES do extended ASCII! So does Word. You just
 have to know the magic secret!

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

      Title: Magic Caramel Pudding (Caramelized Eagle Brand Milk)
 Categories: Desserts
      Yield: 1 Servings

      1    Text only

  Remember awhile back there a thread about boiling Eagle Brand
  Sweetened Condensed Milk in the can to caramelize it? It's popular in
  Mexico. This weekend I picked up "MAGIC, the most AMAZING SHORT-CUTS
  in cooking you ever heard of". It's a proprietary cookbook put out in
  the late teens or early twenties by the Borden Company. The women all
  look like Betty Boop's mother, the stoves all have legs and fridges
  are referred to as "automatic refrigerators" and have ornate hinges
  and latches. Seems like way back in 1857 Gail Borden perfected the
  technique for canning milk and the rest is history. The book presents
  a series of "magic tricks" and then later has recipes that use the
  end results of the "tricks". Anyway, one of the first things I ran
  across was this recipe. Place one or more unopened cans of Eagle
  Brand Sweetened Condensed Milk in a kettle of boiling water and keep
  at boiling point for three hours, being careful to keep can well
  covered with water. Chill thoroughly. Remove from can as follows:
  Warm can by immersing in hot water about one minute. Punch a hole in
  bottom of can, remove top with can-opener, cutting along the side,
  just below top edge, starting at seam. Loosen caramel from sides of
  can with a table knife dipped in hot water. Turn on to plate. Cut in
  slices with knife dipped in hot water. NOTE: If a pressure cooker is
  used to caramelize the milk use 15 pounds pressure for 50 minutes. As
  I write this, I'm still savoring the first taste of the finished
  product. It has a rich, butterscotchy flavor and is a nice, very
  light tan color. The texture is like a pudding. This has definite
  potential! This is almost as good as chocolate! In fact, I can
  feature this as being part of fudge.

  Posted by Stephen Ceideberg; September 7, 1992.
  ... D/L from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)

MMMMM
 Joan

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