Text 27991, 70 rader
Skriven 2012-08-07 07:03:54 av Dave Drum (1:18/200.0)
Ärende: Docs Not Talking
========================
-=> DAVE DRUM wrote to ALL <=-

 DD> Doc's seems to be mad at the rest of Fido. Nothing that was uploaded
 DD> there or posted there has made it out since yesterday (05 Aug)
 DD> sometime. And nothing from outside has filtered through the defences. I
 DD> post from a variety of boards - and all of the posts I made Saturday
 DD> (04 Aug) and Sunday have propagated through the rest of FIDO -
 DD> including to/from Sean Dennis' brand-spanking new (built from "hell
 DD> box" parts) BBS confuser.

 DD> Just a heads up. Doc will, no doubt, get it fixed, soon or late.

Sure is quiet in here, though. With Doc's in a snit, Weller and clan off to a
tropical vacation in Southern Canuckistan, M. Jamieson doing the same in
Northern Australia, Nancy off for a week or so .... YIKES.

'twas good to see a post from Fred Ball, though.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Leek & Baked Potato Vichyssoise w/Red Caviar
 Categories: Soups, Vegetables, Potatoes, Seafood, Dairy
      Yield: 6 Servings
 
      2 lg Baking potatoes (russets)
      6 c  Vegetable broth
      6 lg Leeks; 3 lb, white part only
    1/2 ts Fresh ground white pepper
      1 c  Yogurt or evaporated milk
    1/4 c  Red salmon roe caviar
    1/4 c  Snipped fresh chives
 
  Preheat oven to 400øF/205øC. Bake potatoes on the floor
  of the oven, turning once, for 1 hour or until they
  are soft when pressed. Cut the cooked potatoes in
  half and scoop out the flesh.
  
  Cut leeks in half lengthwise, wash throughly to get
  out all sand and grit and chop coarsely.
  
  In a large saucepan, bring the broth to a boil over
  moderately high heat. Add the chopped leeks and white
  pepper, reduce heat and simmer the leeks, covered for
  30 minutes or until they are very tender.
  
  Add the potato flesh to the leeks and puree the
  mixture in batches in a food processor until very
  smooth. Transfer the puree to a mixing bowl, add salt
  if desired and chill covered for at least 2 hours or
  up to 24 hours.
  
  Whisk in the yogurt or milk and chill again for 30
  minutes if necessary.
  
  Ladle the soup into bowls and top each serving with
  1 1/2 to 2 ts of red caviar and sprinkle with chives.
  
  Serve in chilled bowls.
  
  Recipe by Lucius Beebe, railroad buff and bon vivant
  
  From: http://www.dandyism.net
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Life is too short to stuff a mushroom. - Storm Jameson
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 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)