Text 18561, 122 rader
Skriven 2011-12-02 19:58:39 av Stephen Haffly (1:396/45.27)
  Kommentar till text 18540 av Dave Drum (1:124/311)
Ärende: Firefox V-8.0x
======================
Hello Dave,

On (02 Dec 11) Dave Drum wrote to STEPHEN HAFFLY...

 DD> I tried all of that when I first got v8 - and I was offered some
 DD> really arcane search engine choices and absolutely no Google choices
 DD> beyond a Google add-on bar that appeared to the left of the address
 DD> bar - which was almost as useful to me as galoshes would be to a honey
 DD> bee. So, I settled on the IMDB search ar.

 DD> I just went and looked - from a no-Google condition there is now an
 DD> embarrassment of riches ... all I really want is a vanilla Google
 DD> search engine on the upper right which is the same as the Google
 DD> search engine on my iGoogle home page. So, I have settled on one that
 DD> says it is "Google.com (in English)" -- meaning, according to the
 DD> blurb that I will get my results in English no matter to which
 DD> country/locale I travel. It's as close as I am going to get without
 DD> hours of increasingly stressful searching, I think.


Try the suggestions on this page:
http://support.mozilla.com/en-US/questions/898008

I hope it will offer some insights in the browser default problem.

 DD> Now I see that the "Teahouse" theme on my iGoogle home page has died
 DD> ... leaving me with a white background. Reloading/re-downloading the
 DD> theme does not seem to help.  FEH!  This one is on Google, not
 DD> Firefox, though. I have put up another, somewhat similar theme called
 DD> "Springtime".

I can't help you with that one.

 DD> I *never* let software install a toolbar on my browser if the option
 DD> is listed in the installer. If the toolbar is installed without my
 DD> being asked I *always* kill it as soon as I see it. If it also kills
 DD> the software ... well, I lived without it before I installed it and
 DD> its offending toolbar/search
 DD> engine/whatever.

Apparently, there are some "stealth" options installed that will alter
your selection while hiding from view. This makes it even more difficult
to track down and eliminate, but not impossible. If all else fails, see
my reply to Michael.

 DD> Thanks for joggling my elbow on the search engine. I will likely get
 DD> some use from the Google search bar.

If you are happy with the outcome, then it is okay. :)

This one sounds interesting. I'll have to actually try it sometime.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Moroccan Bread (Kisra or Khboz)
 Categories: Breads, Ethnic
      Yield: 2 loaves

      1 pk Active dry yeast
      1 ts Granulated sugar
    3/4 c  Water
  3 1/2 c  Unbleached flour
      1 c  Whole wheat flour
      2 ts Salt
      1 ts Sesame seeds
      1 tb Anise seed
           Cornmeal

  Soften the yeast in 1/4 c. sugared lukewarm water.  Let stand 2
  minutes, then stir and set in a warm place until the yeast is bubbly
  and doubles in volume.  Meanwhile, mix the flours with the salt in a
  large mixing bowl.

  Stir the bubbling yeast into the flour, then add the remainining
  water & a little more if necessary, to form a stiff dough.  (Since
  flours differ in their ability to absorb moisture, no precise amount
  can be given.) Turn the dough out onto a lightly floured board and
  knead hard with closed fists, adding water if necessary.  To knead,
  push the dough outward. (It will take anywhere from 10 to 15 minutes
  to knead this dough thoroughly and achieve a smooth, elastic
  consistency. If using an electric beater with a dough hook, knead 7
  to 8 minutes at slow speed.) During the final part of the kneading,
  add the spices. After the dough has been thoroughly kneaded, form
  into two balls and let stand 5 minutes on the board.

  Lightly grease a mixing bowl.  Transfer the first ball of dough to the
  greased bowl and form into a cone shape by grasping the dough with
  one hand and rotating it against the sides of the bowl, held by the
  other hand. Turn out onto a baking sheet that has been sprinkled with
  cornmeal. Flatten the cone with the palm of the hand to form a
  flattened disc about 5 inches in diameter with a slightly raised
  center. Repeat with the second ball of dough.  Cover loosely with a
  damp towel and let rise about 2 hours in a warm place.  (To see if
  the bread has fully risen, poke your finger gently into the dough -
  the bread is ready for baking if the dough does not spring back.)

  Preheat the oven to 400F.

  Using a fork, prick the bread around the sides three or four times and
  place on the center shelf of the oven.  Bake 12 minutes, then lower
  the heat to 300F and bake 30 to 40 minutes more.  When done, the
  bread will sound hollow when tapped on the bottom.  Remove and let
  cool. Cut in wedges just before serving.

  Variation (Khboz Mikla):  A flattened circle of the dough is cooked,
  over an open fire, on a dry earthen griddle called a mikla until
  browned on both sides.

  Adapted from Paula Wolfert, "Couscous and Other Good Food from
  Morocco" Posted by Cathy Harned.

MMMMM

Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
 * Origin: Thunder Mountains Point (1:396/45.27)