Text 13875, 80 rader
Skriven 2014-06-03 23:36:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 13848 av Jim Weller (1:123/140)
Ärende: Old .....
=================
 -=> On 06-02-14  22:01,  Jim Weller <=-
 -=> spoke to Dave Drum about Chilorio Burritas Part Tw <=-

 DD> Nearly everyone in here uses Meal Muncher and its utilities.

 JW> Only a few die hard old farts use BBSs, List Serv, DOS based
 JW> Bluewave, Q-Edit and Meal Master.

I resemble that remark.  I use Maximus with Squish and DOS based
Bluewave, Q-Edit and Meal Master.

 JW> The rest of the world adopted the Web, Yahoo Groups, Windows
 JW> products, Master Cook or "Now You're Cooking".

I also have an old version of Master Cook installed, but never use it
anymore.  The only thing I ever liked about it was its ability to
provide nutrition information, but it was pretty awkward to use even for
that.  I have no idea if it has been upgraded in the past decade:-}}

 JW> ___ Blue Wave/QWK v2.20

What were you saying about old farts? :-}}

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: PSARI SAVORI (FISH FILLETS WITH TOMATO AND WINE (SEE DIRS
 Categories: _ethnic, Seafood, .mag
      Yield: 4 Servings
 
      8    Porgy fillets; (each about
           ;4 ozs.) or any other firm
           ;lean, white fish fillets
      1 ts Salt
    1/2 c  Flour
      1 c  Olive oil
      4 md Tomato; peeled, seeded and
           ;finely chopped, or 1 1/2 c
           ;drained, canned tomatoes
      1 ts Tomato paste
      3 tb Red wine vinegar
    1/2 ts Garlic; finely chopped
      1 lg Bay leaf; crumbled
      1 ts Salt
           Black pepper; freshly ground
 
  Name;  Fish Fillets with Tomato and Wine Vinegar Sauce
  
    Pat the fish fillets completely dry with paper towels.  Sprinkle
  them on both sides with the salt, coat them with the flour and shake
  vigorously to remove the excess.  In a heavy 10 to 12 inch skillet,
  heat the oil over moderate heat until a light haze forms above it.
    Drop 2 or 3 fillets into the hot oil and cook for about 2 minutes
  on each side, turning them over with a wide metal spatula.  Transfer
  the fillets to paper towel to drain, and fry the remaining fish. Then
  arrange them in one layer on a large serving platter.
    Add the tomatoes, tomato paste, vinegar, garlic, bay leaf, salt,
  and a few grindings of pepper to the oil remaining in the skillet.
  Bring to a boil over high heat and, stirring occasionally, cook
  briskly until the mixture is thick enough to hold its shape almost
  solidly in the spoon. Taste for seasoning.
    With a spatula, spread the hot tomato sauce mixture evenly over the
  fish and cool to room temperature before serving.  Psari savori is
  often accompanied by crusty loaves of fresh bread and a green salad.
  
  62 of 116
  
  Source: Time Life Series: Middle Eastern Cooking "circa '69"
  
  MMed by: earl.cravens@salata.com
  
  Recipe posted by: EARL CRAVENS
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:41:40, 03 Jun 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)