Text 5743, 133 rader
Skriven 2006-09-22 01:21:08 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Greg Mayman
Ärende: Re: HIGH ASCII 210
==========================
 -=> On 09-21-06  07:54,  Greg Mayman <=-
 -=> spoke to Sean Dennis about HIGH ASCII 210 <=-

 GM> Does it put a special low-ASCII character in their places (such
 GM> as "?") to show something has been altered? Or just it just
 GM> remove them?

  I'm not sure what Sean's system was doing, but I've seen some places
  that replace them with * or other similar symbol, and others who do
  the more sensible thing of replacing them with a close English
  alphabet equivalent -- such as replacing the é (e') in sauté with an e
  to give saute.
 
 GM> I have never had a crash due to this problem, but I have seen a

  Nor have I ever seen evidence that anyone has seen a crash.

 GM> lot of text screwed up by improper translation of the characters.

   That is true, and unavoidable, given that people use all sorts of
   different systems to read and post messages.   Not all of them are
   ASCII based.

 GM> Recently I saw a text file  that looked as though Windows
 GM> open-quotes and close-quotes had been replaced by the "?"
 GM> character so the text read (for an example)

 GM> I said, ?Won't you come in??

  That is common in going from a web page entry into an ASCII based
  reader such as you are using with BlueWave.

 GM> The biggest problem is when people get recipes or similar from
 GM> other sources and post them with high-ASCII 1/4 and 1/2
 GM> characters in them.

  And that is why our rules in COOKING explicitly ask people to avoid
  those characters.  They often get translated into 4 and 2
  respectively.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Roasted Portobello With Caramelized Onion Ravioli
 Categories: Tvfood, Mushrooms, Pasta
      Yield: 4 Servings
 
MMMMM-------------------------FILLING #1------------------------------
      1 tb Olive oil
      1 lg White onion diced
      1 tb Minced garlic
      1 lb Portobello mushrooms cubed
           Without stems
    1/2 c  Chicken stock
           Salt and pepper
      1 tb Fresh chopped parsley
           Additional salt and pepper,
           Additional olive oil

MMMMM-------------------------FILLING #2------------------------------
      2 sm Eggplants
           Olive oil and bread crumbs,
           To coat
           Salt and pepper
      4 oz Shredded fresh or processed
           Mozzarella cheese
      1 tb Romano cheese
      1 tb Tomato paste
      1    Whole egg
           Olive oil

MMMMM-----------------------RAVIOLI DOUGH----------------------------
      2    Eggs
      2 c  Semolina flour
           Warm water
           Olive oil
           Pot of water
    1/2 tb Salt

MMMMM-----------------SPINACH CREAM PESTO SAUCE----------------------
     10 oz Wilted spinach
           Olive oil
           Salt and pepper
    1/4 c  Heavy whipping cream
 
  Recipe courtesy of Barry Wohl
  
  For Filling #1: Preheat oven to 400 degrees. Pour olive oil into a
  skillet and sautO onions and garlic for approximately 2 minutes. Add
  mushrooms, chicken stock, salt and pepper. Put the mixture in the oven
  and bake for 30 minutes, stirring every 10 minutes. Once cooked, place
  the mushroom mixture in a food processor. Add parsley and additional
  salt and pepper to taste. Then, while machine is running, add enough
  olive oil to make a smooth filling. Process until pasty, or chunky
  depending on preference.
  
  For Filling #2: Cube 2 small eggplants and then toss with oil and
  enough bread crumbs to coat. Salt and pepper to taste. Place in a
  roasting pan and bake in a preheated 400 degree for 45 minutes. After
  cooking put the eggplant in a mixing bowl and add mozzarella, Romano,
  tomato paste and whole egg. Mix until all are incorporated into a
  thick, and somewhat smooth mixture for the filling. Add olive oil to
  make a paste. Then add additional salt and pepper to taste. Put
  filling into already made ravioli dough.
  
  For Ravioli Dough: Mix eggs and flour, add warm water to soften dough
  during kneading. Hand kneading is preferred. Knead 5 minutes for
  elastic consistency. Spread dough and punch out 2.1/2 to3-inch
  circles, the size of an open soup can. Spoon completed filling into
  center, leave 1/2-inch perimeter around filling. Place mixture on 1/2
  of circle, fold and pinch around circumference. Make sure dough is
  moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot
  of water and 1/2 tablespoon salt. Place ravioli in water. Allow to
  boil 1 minute after they float to the top. Remove from water and
  place on a plate.
  
  For the Spinach Cream Pesto Sauce: Combine ingredients in a food
  processor and process. Transfer mixture to a sautO pan. Heat over low
  heat and then pour over raviolis.
  
  MM Format by Dave Drum - 01 May 2000
  FROM: Uncle Dirty Dave's Kitchen               A foodtv.com Recipe
  From: Dave Drum                       Date: 05-08-00
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:05:33, 22 Sep 2006
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)