Text 28547, 110 rader
Skriven 2009-09-09 07:18:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: High ASCII
======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Sometimes I am to subtle for my own good. What no one seems
 DD> to have noticed (or commented on) is that the portion of Clean
 DD> Dave's message that I quoted back to him contained high ascii.  Bv)=

 DS> It was noted, but not commented upon in order not to add fuel to a
 DS> fire.

It was not meant to start or fan the flames of a fire storm. Simply as pointing
out the irony of the situation ... sort of a pot-kettle-black thing. 
 
 DD> I don't understand all the hu-hu about the high ascii anyway. If I get
 DD> a message with high ascii in it and the meaning is not immediately
 DD> clear in the packet reader screen I hit "Reply" and things open in my
 DD> external editor (Notepad++) which DOES read high ascii. And both Doc's
 DD> and FidoTel on-line readers display the stuff as presented.

 DS> The problem is that not all readers are using the same code set.  Such
 DS> characters appear differently depending on what code set the person's
 DS> reader has active.

See my reply to Sean ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chinese Fire Pot
 Categories: Oriental, Beef, Poultry, Seafood, Vegetables
      Yield: 8 servings
 
      1 lb Boneless beef sirloin
           +=OR=+
      1 lb Beef round
      1 lb Boned chicken breasts
      1 lb Fish filets
      1 lb Medium shrimp
      1 lb Chinese cabbage
    1/2 lb Fresh forest mushrooms
           +=OR=+
    1/2 lb Cultivated mushrooms
           Lemon juice
      2 pk (3 1/2-oz ea)Enoki mushrooms
    3/4 lb Chinese pea pods
      2 bn Green onions
      2 bn Spinach
      8 oz Canned water chestnuts
           - drained, sliced
      8 oz Canned bamboo shoots
           - drained, sliced
      4 cn (13 3/4-oz ea) Chicken broth
           Sweet-and-sour sauce
           Soy sauce
           Hot Chinese mustard
    1/4 lb Fine egg noodles; cooked
           Cilantro or chives; chopped
           - (opt)
 
  It is not necessary to use all ingredients listed here
  as long as you offer an interesting blend of meats,
  fish and vegetables. Other meats and vegetables can be
  substituted, if desired.
  
  Place beef, chicken and fish in freezer and chill
  until firm to touch but not frozen. Slice beef and
  chicken in strips 1/4-inch thick and about 2 inches
  long. Cut fish into 3/4-inch cubes. Shell and de-vein
  shrimp. Chop cabbage into bite-size chunks. Clean
  mushrooms. If using forest mushrooms, remove and
  discard stems. Slice mushrooms and sprinkle with lemon
  juice. Cut off and discard root portion of enoki
  mushrooms and separate clusters as much as possible.
  Wash, trim ends and string pea pods. Clean green
  onions and cut in halves lengthwise, including green
  portion. Cut into 2-inch lengths. Clean spinach and
  discard thick stems. To serve, arrange beef, chicken,
  fish, shrimp, cabbage, forest mushrooms, enoki
  mushrooms, snow peas, green onions, spinach leaves,
  water chestnuts and bamboo shoots in individual rows
  on large platters or serving plates. Bring broth to
  boil. Place heating unit under Chinese hot pot and
  pour boiling broth into hot-pot bowl. Using Chinese
  wire ladle and chopsticks or fondue forks, each person
  places whatever ingredients are desired into hot broth
  to poach. When cooked (this will take only a few
  moments), ingredients are then dipped into
  sweet-and-sour sauce, soy sauce or hot mustard as
  desired, and eaten with noodles, adding cilantro, if
  desired.
  
  Note: The special pot needed can be purchased at
  Chinese shops.
  
  Recipe from: The Los Angeles Times, 1992
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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