Text 32287, 84 rader
Skriven 2009-12-15 02:31:50 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: compatible? 530
=======================
 DD> Beats me. I'm looking to downgrade to W2K Pro. Does everything I want
 DD> and then some. And I'll be able to run my favourite OLR (CMPqwk) which
 DD> breaks on XP.  

I'm irritated by backward compatibility issues. Of course, you will
point out, rightly, follow the dollars, but I'm still irritated.

I'll stick with XP as long as possible, as I've managed to make
most of my DOS programs work under it. If I need a new program
that won't run on XP, I'm kind of stuffed. Luckily, my clients
so far seem satisfied with stuff generated in WordPerfect 5.1
and then converted to Word format (everything seems to work,
except tabs become spaces).

I wonder how far backward OO Writer can go and will go in the
future. It's kind of buggy and slow, but it doesn't seem all
that much worse than Word, and the price is right. I wonder
what Sun Microsystems gets out of sponsoring, compiling, and
distributing it. Certainly not much publicity - the welcome
screen acknowledges it in teeny print at the bottom, but that
winks out in less than a second.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Chinese Stuffed Mushrooms
 Categories: Chinese, Appetizers
   Servings:  1

     24    Fresh mushrooms (about 1 lb)
      6 oz Uncooked, boneless lean pork
    1/4 c  Drained whole water
           Chestnuts
      3    Green onions
    1/2    Small red or green pepper,
           - seeded
      1 sm Stalk celery
      1 ts Cornstarch
      1 ts Grated, pared fresh ginger
           - root
      2 ts Rice wine or dry sherry
      1 ts Soy sauce
    1/2 ts Hoi sin sauce
      1    Egg white
      3 c  Vegetable oil
    1/2 c  All-purpose flour

MMMMM------------------------------BATTER-----------------------------------
    1/2 c  Cornstarch
    1/2 c  All-purpose flour
  1 1/2 ts Baking powder
    3/4 ts Salt
    1/2 c  Milk
    1/3 c  Water

  FOR MUSHROOMS:

  1. Clean mushrooms by wiping with a damp cloth.  Remove stems, chop stems
  finely and transfer to large bowl.

  2. Finely chop pork, water chestnuts, onions, pepper and celery with sharp
  knife or in food processor.  Add to chopped mushroom stems.  Add
  cornstarch, ginger, wine, soy and hoi sin sauces and egg white.  Mix well.

  3. Spoon pork mixture into cavities of mushroom caps, mounding mixture in
  center.

  4. Heat oil in wok over high heat until it reaches 375 degrees F.

  5. Prepare batter.  Carefully dip mushrooms in flour then in batter,
  coating completely.  Fry 6 or 8 mushrooms at a time in hot oil until
  golden, about 5 minutes.  Drain on absorbent paper. FOR BATTER:

  6. Combine cornstarch flour, baking powder and salt in bowl.  Blend in milk
  and water.

  Yield: 2 dozen

  SOURCE: Chinese Cooking Class Cookbook.

MMMMM

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