Text 1654, 134 rader
Skriven 2008-02-01 10:38:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: Telnet Programs
=======================
-=> HAP NEWSOM wrote to SEAN DENNIS <=-

 ->  If I quit getting called into emergency 12 hour shifts like I did
 ->  tonight, I might actually get somewhere.
 ->
 HN> Yep, but if you don't have web access, you're of no use to me!
 HN> chat with you soon

Don't you have a telnet programme? They work very similar to the sox you used
to use to call your local dial-up BBS. I think there is one built in to most
versions of Gates-ware.

OK, after looking, apparently not after W2K/NT4.0. But, the one I use works
well and is FREE (my favourite price) for personal use.

http://tinyurl.com/yaohxs - to read about it. They will try to sell you a
program that they told you was free for personal use. So, go to:

http://tinyurl.com/32pycw - to downlad the program.

If that bad boy doesn't trill you senseless you might like another of the
Freebies from:

http://tinyurl.com/4tdwv

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Potato Rolls
 Categories: Breads, Potatoes
      Yield: 32 servings
 
      1 md (6 oz) baking potato
    1/2 c  115oF water
      2 lg Eggs; room temp
    2/3 c  Sugar
    1/4 oz Pkg rapid rise yeast (2 1/4
           - ts)
      1 ts Fine salt
  4 1/2 c  All-purpose flour
    1/2 c  Unsalted butter; room temp
           =PLUS=-
           Butter for brushing
 
  Equipment: 2 (9-inch) round or square cake pans
  
  These are an addictive, all-American comfort food that'd be
  just at home at Thanksgiving as they'd be at a 4th of July
  barbecue. Slightly sweet and perfectly doughy, these deserve
  their classic status.
  
  Cook the potato in a microwave on HIGH until soft and it
  squeezes easily, using the designated baked potato setting,
  or up to 15 minutes. Peel and pass the warm potato through a
  potato ricer or food mill into a large bowl. (You should
  have 1 cup pureed potato.)
  
  Stir the hot water, eggs, half the sugar and yeast into the
  potato. Add 2 cups of the flour and the salt and mix with a
  wooden spoon to make a sticky, shaggy dough. Cover the bowl
  tightly with plastic wrap and set aside in a warm place until
  the dough doubles in volume, about 1 1/2 hours.
  
  Beat the butter with the remaining 1/3 cup sugar in a
  standing mixer fitted with the paddle attachment until light
  and fluffy. Switch to the dough hook and add the risen dough
  to the creamed butter. Continue to mix on low until the
  butter and dough come together, about 1 minute. (Stop the
  mixer and scrape down the bowl if needed; the dough will be
  very sticky.) Gradually add the remaining 2 1/4 cups of
  flour, about 1/4 cup at a time, to make a shaggy dough that
  pulls away from the side of the bowl. Continue kneading on
  medium speed until dough is smooth but still tacky, about 3
  to 4 minutes.
  
  Turn dough onto a lightly floured work surface and knead by
  hand until dough is smooth and no longer tacky, 1 to 2
  minutes more. (If the dough is still sticky, gradually add
  1/4 cup flour.) Shape dough into a ball.
  
  Brush a large bowl with butter and turn dough around in bowl
  to coat lightly. Cover bowl tightly with plastic wrap, trace
  a circle the size of the dough on the plastic, and note the
  time. Let rise at room temperature until doubled in size,
  about 1 1/2 hours.
  
  Generously butter two 9-inch round or square cake pans. Turn
  the dough out of the bowl and pat into a rectangle about 16-
  by 8-inches, gently pressing out excess air. Divide the
  dough into 32 equal portions, about an ounce each, with a
  pizza wheel or bench scraper. (If you don't have a scale,
  divide the dough in half lengthwise, then in half crosswise.
  Cut each of those four sections into 8 equal-sized rolls.)
  
  Tuck the edges of the dough under to make round rolls and
  place them seam-side down in the prepared pan, leaving a
  little space in between each roll. (See Cook's Note) Cover
  the pan with buttered plastic wrap and set aside in a warm
  place until the rolls rise almost to the rim of the pan and
  have more than doubled in size, about 45 minutes.
  
  Position a rack in the center of the oven and preheat to 375
  degrees F.
  
  Bake rolls until golden brown and puffy, and an instant read
  thermometer inserted into the center of the rolls registers
  190 degrees F, about 40 minutes. Remove rolls from the oven
  and quickly brush the tops with soft butter.
  
  Cool the rolls in the pan for about 10 minutes before
  turning them out onto a rack in one piece. Cool slightly.
  Serve warm or at room temperature in one piece or pulled
  apart as individual rolls.
  
  Cook's Note: At the point the rolls are formed, placed in
  the pan and covered, they can also be refrigerated overnight.
  If rolls have been refrigerated overnight, the final proofing
  time will be closer to 1 1/2 hours.
  
  Storing Tips: Storing and serving rolls in one piece keeps
  them moist and soft. Store baked and completely cooled rolls
  in one piece in an air-tight plastic bag, or wrapped loosely
  in plastic wrap, then foil.
  
  Copyright 2007 Television Food Network
  
  Meal Master Format by Dave Drum - 27 January 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Glass Cellar of Male Disposibility, 04--Death Professions.
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)