Tillbaka till svenska Fidonet
English   Information   Debug  
BLUEWAVE   0/2173
CABLE_MODEMS   0/25
CBM   0/46
CDRECORD   0/66
CDROM   0/20
CLASSIC_COMPUTER   0/378
COMICS   0/15
CONSPRCY   0/899
COOKING   32896
COOKING_OLD1   0/24719
COOKING_OLD2   1759/40862
COOKING_OLD3   0/37489
COOKING_OLD4   0/35496
COOKING_OLD5   9370
C_ECHO   0/189
C_PLUSPLUS   0/31
DIRTY_DOZEN   0/201
DOORGAMES   0/2056
DOS_INTERNET   0/196
duplikat   6002
ECHOLIST   0/18295
EC_SUPPORT   0/318
ELECTRONICS   0/359
ELEKTRONIK.GER   1534
ENET.LINGUISTIC   0/13
ENET.POLITICS   0/4
ENET.SOFT   0/11701
ENET.SYSOP   33903
ENET.TALKS   0/32
ENGLISH_TUTOR   0/2000
EVOLUTION   0/1335
FDECHO   0/217
FDN_ANNOUNCE   0/7068
FIDONEWS   24125
FIDONEWS_OLD1   0/49742
FIDONEWS_OLD2   0/35949
FIDONEWS_OLD3   0/30874
FIDONEWS_OLD4   0/37224
FIDO_SYSOP   12852
FIDO_UTIL   0/180
FILEFIND   0/209
FILEGATE   0/212
FILM   0/18
FNEWS_PUBLISH   4408
FN_SYSOP   41678
FN_SYSOP_OLD1   71952
FTP_FIDO   0/2
FTSC_PUBLIC   0/13599
FUNNY   0/4886
GENEALOGY.EUR   0/71
GET_INFO   105
GOLDED   0/408
HAM   0/16070
HOLYSMOKE   0/6791
HOT_SITES   0/1
HTMLEDIT   0/71
HUB203   466
HUB_100   264
HUB_400   39
HUMOR   0/29
IC   0/2851
INTERNET   0/424
INTERUSER   0/3
IP_CONNECT   719
JAMNNTPD   0/233
JAMTLAND   0/47
KATTY_KORNER   0/41
LAN   0/16
LINUX-USER   0/19
LINUXHELP   0/1155
LINUX   0/22092
LINUX_BBS   0/957
mail   18.68
mail_fore_ok   249
MENSA   0/341
MODERATOR   0/102
MONTE   0/992
MOSCOW_OKLAHOMA   0/1245
MUFFIN   0/783
MUSIC   0/321
N203_STAT   926
N203_SYSCHAT   313
NET203   321
NET204   69
NET_DEV   0/10
NORD.ADMIN   0/101
NORD.CHAT   0/2572
NORD.FIDONET   189
NORD.HARDWARE   0/28
NORD.KULTUR   0/114
NORD.PROG   0/32
NORD.SOFTWARE   0/88
NORD.TEKNIK   0/58
NORD   0/453
OCCULT_CHAT   0/93
OS2BBS   0/787
OS2DOSBBS   0/580
OS2HW   0/42
OS2INET   0/37
OS2LAN   0/134
OS2PROG   0/36
OS2REXX   0/113
OS2USER-L   207
OS2   0/4786
OSDEBATE   0/18996
PASCAL   0/490
PERL   0/457
PHP   0/45
POINTS   0/405
POLITICS   0/29554
POL_INC   0/14731
PSION   103
R20_ADMIN   1121
R20_AMATORRADIO   0/2
R20_BEST_OF_FIDONET   13
R20_CHAT   0/893
R20_DEPP   0/3
R20_DEV   399
R20_ECHO2   1379
R20_ECHOPRES   0/35
R20_ESTAT   0/719
R20_FIDONETPROG...
...RAM.MYPOINT
  0/2
R20_FIDONETPROGRAM   0/22
R20_FIDONET   0/248
R20_FILEFIND   0/24
R20_FILEFOUND   0/22
R20_HIFI   0/3
R20_INFO2   3218
R20_INTERNET   0/12940
R20_INTRESSE   0/60
R20_INTR_KOM   0/99
R20_KANDIDAT.CHAT   42
R20_KANDIDAT   28
R20_KOM_DEV   112
R20_KONTROLL   0/13270
R20_KORSET   0/18
R20_LOKALTRAFIK   0/24
R20_MODERATOR   0/1852
R20_NC   76
R20_NET200   245
R20_NETWORK.OTH...
...ERNETS
  0/13
R20_OPERATIVSYS...
...TEM.LINUX
  0/44
R20_PROGRAMVAROR   0/1
R20_REC2NEC   534
R20_SFOSM   0/340
R20_SF   0/108
R20_SPRAK.ENGLISH   0/1
R20_SQUISH   107
R20_TEST   2
R20_WORST_OF_FIDONET   12
RAR   0/9
RA_MULTI   106
RA_UTIL   0/162
REGCON.EUR   0/2056
REGCON   0/13
SCIENCE   0/1206
SF   0/239
SHAREWARE_SUPPORT   0/5146
SHAREWRE   0/14
SIMPSONS   0/169
STATS_OLD1   0/2539.065
STATS_OLD2   0/2530
STATS_OLD3   0/2395.095
STATS_OLD4   0/1692.25
SURVIVOR   0/495
SYSOPS_CORNER   0/3
SYSOP   0/84
TAGLINES   0/112
TEAMOS2   0/4530
TECH   0/2617
TEST.444   0/105
TRAPDOOR   0/19
TREK   0/755
TUB   0/290
UFO   0/40
UNIX   0/1316
USA_EURLINK   0/102
USR_MODEMS   0/1
VATICAN   0/2740
VIETNAM_VETS   0/14
VIRUS   0/378
VIRUS_INFO   0/201
VISUAL_BASIC   0/473
WHITEHOUSE   0/5187
WIN2000   0/101
WIN32   0/30
WIN95   0/4288
WIN95_OLD1   0/70272
WINDOWS   0/1517
WWB_SYSOP   0/419
WWB_TECH   0/810
ZCC-PUBLIC   0/1
ZEC   4

 
4DOS   0/134
ABORTION   0/7
ALASKA_CHAT   0/506
ALLFIX_FILE   0/1313
ALLFIX_FILE_OLD1   0/7997
ALT_DOS   0/152
AMATEUR_RADIO   0/1039
AMIGASALE   0/14
AMIGA   0/331
AMIGA_INT   0/1
AMIGA_PROG   0/20
AMIGA_SYSOP   0/26
ANIME   0/15
ARGUS   0/924
ASCII_ART   0/340
ASIAN_LINK   0/651
ASTRONOMY   0/417
AUDIO   0/92
AUTOMOBILE_RACING   0/105
BABYLON5   0/17862
BAG   135
BATPOWER   0/361
BBBS.ENGLISH   0/382
BBSLAW   0/109
BBS_ADS   0/5290
BBS_INTERNET   0/507
BIBLE   0/3563
BINKD   0/1119
BINKLEY   0/215
Möte COOKING_OLD2, 40862 texter
 lista första sista föregående nästa
Text 1008, 95 rader
Skriven 2008-01-20 15:10:32 av BURTON FORD (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: where I am 711
======================
-> I'm in a suite at the Inter-Continental here on Middle
Hi Michael            1/20/08 2:54 PM

ml-> I'm in a suite at the Inter-Continental here on Middle Street, 
----------- Warning! Editing being done here -------
ml-> And here I am.


I'll bite.  Where are you?   

I admit to not having read any previous posts about this.  I'm 
catching up after a hiatus for a bad cold and chest infection.  
I just happened to hit this post while squirreling around a bit 
before getting down to catch-up. 

But I searched on the 'Net for "Inter-Continental  Middle Street 
"No Signboard Seafood"  "Steamboat Thai"   "Banana Leaf Apolo" 
and "Fort Canning" with no joy.
 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: About Canning Fruits and Berries
 Categories: Info, Canning, Fruits, Jw
      Yield: 1 Text file
 
      1    Info
 
  Great care must be taken in canning to avoid spoilage. Non-acid foods
  require special care to avoid deadly botulism and require pressure
  cooking not just a boiling water bath.
  
  Check the elasticity of the sealing rubbers and discard cracked ones.
  Do not re-use old ones. Wash them in soap and hot water, rinse and
  place in a pan covering them with boiling water. Leave them soaking
  in the hot water until used.
  
  Check the jars for cracks and chips. Test the jars by filling with
  water and inverting; watch for leaks. Sterilize for 15 minutes in
  boiling water.
  
  Can only fresh, unblemished produce. Wash well to remove all dirt.
  Many foods require blanching to partially cook them and kill enzymes.
  Immerse in boiling water for 5 minutes, then plunge into cold water
  to arrest cooking. Tomatoes, berries and soft fruit do not need
  blanching. Meats should be 2/3 cooked by simmering or roasting.
  
  Add salt in the ratio of 1 tsp per quart for meats and vegetables.
  Use a sugar syrup for fruits and add lemon juice or ascorbic acid to
  avoid discoloration. See "About Jams, jellies and preserves"
  
  Pack jars tightly to 1/2" from the top but do not crush the contents.
  Exception: peas, lima beans and corn need more room to expand; fill
  to 1" from the top and add boiling water to the 1/2" mark.
  
  Stir the contents to release trapped air bubbles before sealing the
  jars. Wet the rubber before using.
  
  Follow the manufacture's instructions that come with the pressure
  canner and add 1/2 lb pressure per 1000' in high altitudes. Use a
  boiling water bath only for tomatoes, acid fruits and brined
  vegetables. Use a rack to keep the jars off the bottom where they can
  overheat and crack. The water should be at least an inch over the
  jars at all times. Add 1 minute per 1000' feet for high altitudes.
  
  Store the finished product in a cool dark pantry or cellar.
  
  Berries, cherries and currants: Pack jars with washed, stemmed fruit
  and fill the jars with boiling medium syrup [3 cups sugar to 4 cups
  water brought slowly to a boil while stirring]. Process 15 minutes in
  a boiling water bath. [Cherries should either be pitted OR have their
  skins pierced with a pin if canned whole].
  
  Peaches: Scald to loosen skins. Peel and half, removing pits. Use
  medium syrup and process 20 min. in boiling water bath.
  
  Tomatoes: Scald and dip in cold water before skinning. Cut out cores
  but leave whole. Pack and fill jars with boiling water. Process 45
  min.in a boiling water bath.
  
  Author: Jim Weller perhaps?  [See jw in CATEGORIES]  U/L to NCE by Burt   
  Ford 7/01 1/08
  
 
MMMMM
 

Burt
 

---
'Til we read again. Burt               /~~.
  x=Newark, in New York State     ,~x~    |       
                                 `-------.;_
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)