Text 7392, 59 rader
Skriven 2006-11-07 19:46:26 av Barbara McNay (1:382/48)
   Kommentar till text 7381 av Ian Hoare (1:275/311)
Ärende: various dissonances 482
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 > Hi Barbara,

 >  on Sun, 05 Nov 2006 14:25:12 -0500, you said:-

 >>Wow.  Character sets can really mess things up.  That word above accumulated
 >>five more characters on the round trip.

 > I'd gladly do some experiments with Agent, which is
 > very flexible about what
 > charset and codepage it uses, the problem is that it
 > takes two to tango, and
 > therefore it's not just how my reader codes, but how
 > yours interprets that,
 > and there's no guarantee that everyone else's will do
 > the same. In addition
 > there's the question of whether the headers Agent use
 > to tell the system up
 > stream what coding it has written in, will be read and
 > respected by the
 > board (in this case Fidonet) and whether it will
 > transmitted intact through
 > Fido, which I very much doubt. Plus of course that
 > windows works in Ansi and
 > most dos based readers work in ascii. A nightmare!!

Yes, indeed, it is a nightmare.  Even a newspaper I read online (The Washington
Post) has problems, or I have problems with it, but not others.  Not to worry;
if I can't read something, I can just ask what it is in unaccented letters.

 >>Similar to greasing molds, I'd guess, except that the barding might hold the
 >>contents together better when removed from the terrine.

 > And that quite a bit of the fat melts and lubricates
 > the mixture inside.

  > And to complete the cookery lesson "Larding" is to use thin pencils of pork

 >>That's new to me, too.  I assumed cutting slits and inserting bits of fat.
 > I'm
 >>a little surprised that you can actually do this with fat and expect it to h
 > old
 >>together that well.

 > If you use back fat, that's pretty tough actually.
 > Yes, it can break, but
 > the special larding needles are designed to protect
 > the strip as it's being
 > inserted.

I did some Googling to see what larding needles look like, and the one I saw
looks like a bodkin, I think that's what it's called, for threading elastic
through a tunnel in a waistband.

 > Not used much nowadays, but can be useful with VERY
 > lean meats, like
 > venison, or very lean cuts like topside.

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 * Origin: T E X A S ! (1:382/48)