Text 312, 83 rader
Skriven 2010-08-17 22:59:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Backing it up
=========================
 -=> On 08-17-10  08:37,  Dave Drum <=-
 -=> spoke to Dale Shipp about Backing it up <=-

 DS> I also avoid C:\Program files\...  whenever I can.

 DD> I don't have too much trouble with using the "Program Files" directory
 DD> as a master directory. But, I use D:\Program Files\ and almost *ALWAYS*
 DD> have to go into the program's config files and edit the pre-built path
 DD> that some clown trying to make decisions for me has built into the 
 DD> installer. I try to keep the
 DD> C:\ partition for the necessary system files and keep all the optional
 DD> and useful stuff on a different partition. It also helps when backing
 DD> up to do that. 

Ditto.  I have multiple partitions for multiple purposes.  I also try to
keep the C: partition to be windows system stuff only.  I have a D:
partition that is all the third party programs installed (if they will
let me change the default install directory).  H: is my BBS partition
(and actually lives on another computer -- mapped on my computer).  K:
is the cooking stuff (also on another computer).  And so it goes.
 
 DS>       1    Doz

 DD> 1 dozen what??? First I though maybe oysters - but they are 
 DD> called out a couple
 DD> lines down. Crawfish maybe?

I suspect that it did mean oysters since they had no quantity listed.
Looks like some sort of dual columns input, single column output
problem.
 
 DD> I always thought that one used either snot pods or file' but not both
 DD> in a gumbo.  <SHRUG>

One uses just about anything in gumbo.  I use dry roux and file' powder
in mine -- not okra.   I don't use seafood, but a lot of folks do.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Mustard Green Gumbo
 Categories: Cajun, Gumbo
      Yield: 4 Servings
 
  1 1/2 lb Salt pork, andoille, Cajun
           Or Polish sausage
      3 bn Fresh mustard greens or
      3 pk Frozen, chopped mustard
           Greens
      2    Onions, chopped
      3 T  Flour
      3 T  Oil
      2 qt Water
           Salt and pepper to taste
 
  Boil salt meat, andoille, or cajun/polish sausage in water to cover
  for about 30 minutes.  Remove meat from boiling water and refrigerate
  the stock.
  
  Boil fresh mustard greens in water to cover for 10 minutes.  If using
  frozen chopped mustard greens, so the same.  Drain the mustard greens
  in a colander and run a little cold water over them.  This removes the
  bitter taste from the greens.
  
  In a heavy pot brown the flour in oil.  You are striving for a very
  light brown roux here... Saute the chopped onion in the roux.   Add
  the mustard greens to the roux. Remove the fat from the refrigerated
  stock and add to the greens/roux mixture. Add the salt meat or
  sausage and enough of the water to bring the gumbo to about a two
  quart level.  Cook the gumbo on low heat for about 10 minutes.
  
  Yield:  6 servings
  
  From: Janice Glab                     Date: 09-15-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:06:10, 17 Aug 2010
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