Text 26808, 78 rader
Skriven 2009-07-31 11:28:50 av bill swisher (1:124/311)
     Kommentar till en text av MICHAEL LOO
Ärende: Re: disappointing things 941
====================================
MICHAEL LOO wrote:

> Does any flavor of *NIX offer decent DOS emulation?

My ancient version of Suse 9.0 is OK at it, the other machine with that loaded
will soon be reloaded with OpenBSD.  I run MM out of it in a xterm on this
machine.  I am having problems with the MMSR_160 utility for some reason,
lately.  I'll probably switch over to Debian soon and let you know if that
straightens things out if you want.

The DOS actually is an old W2K Pro install on a separate partition.  I keep it
around in case I need something over there and boot as necessary.  It does NOT
know what a gateway is so it's original, straight off the CD and unpatched.

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

      Title: Pumpkin Gnocchi
 Categories: None
      Yield: 1 Servings

      1 c  Canned pumpkin
      2    Egg whites
      1    Flour

  Whisk together the pumpkin and the egg whites until
  blended.  Then add flour and stir until the dough is
  thick enough to be turned out onto a large cutting
  board or clean table top.  Douse with more flour, and
  work/knead it into the dough.  When fully incorporated
  add more flour and repeat.  Keep adding flour and
  kneading until the dough can hold its own shape.  It
  will still be a little bit sticky.

  At this stage, I chilled the dough overnight, but I
  have no idea if doing so was essential to the success
  of my gnocchi--I was just starting to feel really
  guilty about those essays I hadn't yet graded.

  When you're ready to eat the gnocchi, get a pot of
  boiling water going on the stove.  Generously flour
  your board or tabletop and hands. Cut the dough into
  fourths and roll each fourth into a cylinder, and
  slice off gnocchi-sized chunks.  I have to be vague
  about measurements because I was having a hard time
  with my cylinder rolling technique and at one point
  just hacked the cylinder in two lengthwise to speed
  things along. I aimed for 1/2-inch chunks, but some
  were bigger than that. Drop into salted boiling water.
  As they rise to the surface, remove them with a
  slotted spoon, shake off excess water, and put them on
  a serving plate.

  Having once watched Martha Stewart shape gnocchi on
  TV, I tried to emulate her technique of pressing them
  gently against the tines of a form before dropping
  them in the water for about half of my gnocchi. They
  turned out just as ugly as the ones I more carelessly
  dropped in the water without shaping.  YM(and skill)MV.

  The recipe provided me with two substantial dinners
  for myself, once I topped the gnocchi with some
  leftover TVP chili.

  Source: original

  Posted by Kirstin Reade Wilcox <krw3@columbia.edu> to
  the Fatfree Digest [Volume 17 Issue 10] Apr. 11, 1995.

  Individual recipes copyrighted by originator. FATFREE
  Recipe collections copyrighted by Michelle Dick 1995.
  Formatted by Sue Smith, SueSmith9@aol.com using
  MMCONV. Archived through kindness of Karen Mintzias,
  km@salata.com and Mark Alexander,
  Mark@alexr.demon.co.uk.

MMMMM
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