Text 390, 77 rader
Skriven 2010-08-20 01:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Editors 475
===================
 DD> Allow me to recommend Programmer's File Editor. I have used it since
 DD> the days of Windows 3.1. It's no longer in development ... but, hey it
 DD> works well and it's my favourite price - FREE!!!

Thanks. I may try it and Dale's suggestion as well, but
meanwhile I got edit.com v2.0.026 off one of my backups,
and it's what I'm comfy with - why something that came
with Dos 6 is far superior to any Microsoft successor
is annoying and amazing. The main weakness is that it
doesn't handle special characters well, but we don't
use those here, do we.

 DD> http://www.webmaster-tool.co.uk/program_editor.htm
 DD> It allows multiple files to be open at once, allows really HUGE files,

edit.com worked with files big enough that I once sent
a giant message onto the echo with my entire recipe stash
attached to it.

 DD> AFAIK there is no 64 bit functionality - but, it does just fine on 32
 DD> bit systems.

Another annoyance. Why can't a woman be more like a ... whoops,
why can't a 64-bit system operate perfectly okay with 32-bit stuff?
Just add leading zeroes, right?

---------- Recipe via Meal-Master (tm) v8.05

      Title: Tangerine or Mineola Tart
 Categories: Desserts
      Yield: 8 Servings

      8    Or 9 Mineola tangelos or
           -medium tangerines
    1/2 c  Plus 1 tablespoon sugar
      2    1/2-ounce packages powdered
           -gelatin
      2 c  Heavy cream
      1    9-inch pate sucree tart
           -shell (recipe below), fully
           -baked

  1. Grate the fruit peel on the second-finest face of a box grater. Then
  juice the fruit (yielding 2 1/2 c of juice).

  2. Place 3/4 cup of the juice, all but 1 t of the rind, and the sugar in a
  small saucepan. Sprinkle the gelatin over the juice, and allow to sit for 1
  to 2 min, or until the gelatin is translucent. Over medium heat, bring the
  liquid to a simmer. Lower heat slightly and cook, stirring, for 5 min.

  3. Strain the juice and gelatin mixture into a medium stainless bowl over a
  larger bowl filled with ice and water. Stir in the remaining juice; whisk
  to combine. Stirring from time to time with a rubber spatula, allow the
  gelatin to firm but not completely set. This process should take 20-25 min.

  4. Meanwhile, whip the cream to medium peaks.

  5. When the gelatin is firm, beat it slightly with a wire whisk to lighten
  it. Fold in 1 1/2 c of the whipped cream until fully combined but not
  over-mixed.

  6. Smooth into the prepared tart shell, mounding slightly toward the
  center. Top with additional whipped cream, saving 1/2 c for garnish if
  desired. Sprinkle the reserved teaspoon of zest over.

  7. Refrigerate for 1 to 2 hours, or until set.

  edited slightly to make up for the astonishing illiteracy of the writers
  and editors of the NY Times 4/12/97

  From: Jim Weller

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