Text 18550, 67 rader
Skriven 2011-12-02 06:59:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: firefox 298
===================
 RH> He said that he wrote to you this morning.

So he did, thanks to you both. I thought that updating to
8.0.1 might fix the problem, but no - I may have to roll
back to the 3.something that Dirty Dave suggested and
forgo the security updates.

I thought that perhaps the security component could be
coded separately and put into its own module that could
be updated for every major version or even used across
versions, but that would probably become a de facto
invitation to hacking.
 
 ML> Surely, it would be nice to
 ML> have a browser that worked, but this is a decent stopgap
 ML> (more fun that going to task manager).
 RH> Jerry rigging?

Nothing so stable and straightforward as jerry rigging.
 
 ML> The new version I "upgraded" to is 7.0.1.
 RH> Newest version is 8.???
 ML> That was what was offered me. At the site I visited, v.8.???
 ML> was represented as a beta.
 RH> Depends on where you went; I think it's the official version now.
 
So I see. I usually get stuff from download.com, as I had a
friend who worked for CNet, so I trust that source implicitly.

 ML>  I also made wilted spinach with a hot bacon
 RH> dressing--used real bacon because turkey "bacon" doesn't have the fat
 ML> I have made wilted spinach with a hot olive oil dressing that
 ML> wasn't too bad: oil, onions, sunflower seeds, vinegar, garlic,
 ML> and sugar, that I recall.
 RH> Mine's from a Penn Dutch cook book, and didn't curdle the egg this
 RH> time. Lots of stirring did the trick.

The main characteristics of most spinach dressings are
sweet and sour and smoky/meaty. Mine mostly qualified,
the sunflower seeds being toasted beforehand.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Shrimp with Lobster Sauce
 Categories: Fish/sea
      Yield: 1 servings

--------------------------------ELAINE RADIS--------------------------------
    1/4 lb GROUND PORK                         2 tb OYSTER SAUCE
      8 oz SHRIMP                              1 ts CHOPPED GINGER
      2 tb FERMENTED BLACK BEANS               1 c  CHICKEN STOCK
      1    WHOLE EGG BEATEN                    3    DROPS SESAME OIL

      IN THE WOK,BROWN THE PORK.( THE PORK SHOULD SEPERATE INTO SMALL
  PIECES.)ADD THE FERMENTED BLACK BEANS.( WHICH HAVE BEEN SOAKED IN WATER FO
  10 MINUTES AND THEN CRUSHED)ALONG WITH 1 CLOVE OF CHOPPED GARLIC AND 1
  TEASPOON CHOPPED GINGER.STIR FRY FOR ABOUT 1 MINUTE.ADD THE SHRIMP AND COO
  UNTIL PINK.ADD THE OYSTER SAUCE AND MIX.THEN ADD THE CHICKEN STOCK.AFTER T
  SAUCE COMES TO A BOIL,ADD SOME TAPIOCA STARCH OR CORNSTARCH MIXED WITH A
  LITTLE WATER TO THICKEN.THEN ADD THE BEATEN EGG TO THE SAUCE AND MIX
  QUICKLY.GARNISH WITH THE SCALION AND ALSO A FEW DROPS OF SESAME OIL

-----

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