Text 8191, 127 rader
Skriven 2008-06-01 19:41:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av MICHAEL LOO
Ärende: Typing and filing
=========================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> You haven't lived until you lost a document in Word.
 DD> Why would that be any worse than losing a document in Weird Perfect?

 ML> I always found document recovery in WP quite easy, actually,
 ML> probably because the formatting is simpler and there's less
 ML> dreck to wade through. It is truth that MSW makes automatic
 ML> backups same as everyone else, but I found them (in versions
 ML> 2 and 6 anyway) less than ideal and sometimes rather unfaithful
 ML> to what I thought I'd written.

I do most (nearly all) of my writing - MMing recipes, commentary, rants, etc in
a freeware program called Programmer's File Editor. It understands high ascii
if I need to use it, it has macro capability, etc. etc. etc. If the files are
going to go somewhere other than in-house I can save to a .txt file or import
direct to Open Office's word processor. I make no claims that it is better,
newer, slicker, faster than anyone else's favourite - it's just what I use and
am comfortable with.

 -=> Dave Drum said to Ruth Haffly <=-

 RH> amount.  It's out of the beaten path so isn't as well known but the
 RH> food is really good--mostly seafood/fish meals. But, once Paula's star
 RH> fades, she will just have another one of a fair number of "southern
 RH> style food" restaurants here in Savannah.
 DD> I'm not all that impressed by Paula Deen. I just get this feeling that
 DD> she is more about marketing hype than substance. That being said - I
 DD> have never eaten at any of her venues ... and might be forced to change
 DD> my mind on her phoniness once I had. But, I don't think so.

 ML> A few years Carol and I went to Lady and Sons - it was above
 ML> average homestyle food and plenty of it, nothing you or I couldn't
 ML> make as well or better, but then she doesn't pretend. Much of her
 ML> appeal seems to be in her accessibility.

That's the appeal of lots of places. Jungle Jim's Cafe is as much about Jim and
his antics as it is about the food (which is good but, other than the burgers,
not remarkable).

 ML> How many people are such slaves to recipes (aside from Ian, of course)?
 ML> Oh, I can't make Brunswick stew, the raccoon in the backyard is too
 ML> smart for me.

I know some folks like that. "Didn't need to stuff the turkey. It wasn't empty"
And in Ian's defence - he's not a total slave to the recipe. I do try to follow
a recipe the first time I make something. But, I an experienced enough - as are
most here - to know how and where we can substitute should we need to do so.

Ian's pedantry seem to come mostly when he is defending his precious Hungarian
classics ... and a person can forgive that even whilst twitting the pedant
gently just to see him twitch.   Bv)=

 DD> How about you don't tell him until after he expresses his appreciation
 DD> of a fine bowl of stew? Or would he get his jaws all torqued at being
 DD> 'tricked'?

 ML> There are bunches of reasons not to do that. One, I think your
 ML> average Joe actually can tell the difference much of the time.
 ML> Two, what happens when someone finds out about the deception?
 ML> Three, if you do it once, you're likely to do it again. This
 ML> is the slippery slope down which Faribault has gone, after all.

The best thing I say about Faribault Foods is that their management knows the
number and location of every bean in their inventory. Chilli now, they don't
know a lot about except as it relates to the enumeration of their beans. Bv)=

And I was really just teasing Ruth about "fooling" Steve.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Avocado & Watercress Salad
 Categories: Salads, Fruit
      Yield: 6 servings
 
    1/4 c  Rice vinegar (not seasoned)
      1 tb Grated sweet onion; use
        lg Holes of a box grater
    1/4 c  Fine grated peeled Gala
           Apple; use small holes of
           Box grater
      4 ts Soy sauce
      1 ts Sugar
      3 tb Vegetable oil
      6 c  Watercress (thin stems and
           Leaves only)
      1    Firm-ripe avocado
 
  Ruggiero couldn't figure out what made the salad dressing at
  New York's Natori so irresistible and was shocked when she
  finally got the secret ingredient out of the sushi chef:
  grated apple. Nor would you ever guess it from a bite of
  this dressing, since it's not at all sweet or fruity, just
  perfectly balanced and lip-smackingly delicious. Its slight
  pulp extends the unctuous richness of avocado and complements
  the clean assertiveness of watercress.
  
  Stir together vinegar, onion, apple, soy sauce, and sugar
  until sugar has dissolved, then stir in oil.
  
  Just before serving, toss watercress with enough dressing
  to coat. Quarter, pit, and peel avocado, then cut crosswise
  into 1/4-inch-thick slices. Gently toss with watercress.
  
  Cooks' notes:
  
  •Watercress can be trimmed 1 day ahead and chilled in a
  sealed bag lined with damp paper towels.
  
  •Dressing can be made 2 days ahead and chilled, covered.
  Stir or shake before using.
  
  by Maggie Ruggiero
  
  Gourmet | May 2008
  
  Makes 6 servings
  
  Meal Master Format by Dave Drum - 11 May 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "And Maggie, over lunch one day, Took a cruiser with all hands..."
--- MultiMail/Win32 v0.49
 * Origin: Doc's Place BBS Fido Since 1991 docsplace.tzo.com (1:123/140)