Text 16283, 96 rader
Skriven 2014-08-26 20:18:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av MARK LEWIS
Ärende: s-s-h 854
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 MiL> It's not as though anyone said, oh, let's mispost a few messages 
 MiL> today, keep the moderator on his toes!
 ML> exactly! ;)

So I didn't say anything when the Russki dumped his
mistake posts here. Figured it would get straightened
out in due course.

 ML> as far as the gating stuff goes, some systems gate some things to
 ML> fidonet on a one-way basis and others are bi-directional... some of the
 ML> bi-directional ones are free-flowing and some require manual
 ML> intervention to send the posts to the other side of the gate

I'd see manual forwarding as the best solution in
such a case. Bear in mind that I am against any kind
of forwarding of this echo, in or out.

 MiL> Do conferences have to be consecutively numbered? I.e., could you
 MiL> give Cooking, say, 61, and have it stay 61 if you decided to
 MiL> shutter conference 60 (for example)?
 ML> its a QWK format thing... the message areas are recognized by QWK by
 ML> number and if the number changes then the messages go into the wrong
 ML> area

So if you get rid of conference 60, couldn't you replace its
name with [empty conference] as a placeholder? Sort of like
if apartment 60 in a high-rise goes vacant, you just leave
it vacant until you can get it occupied again, rather than
move the tenants of 61 into 60 ... is that an okay analogy?
I'm not sure.

 ML> i reverted some years back to using the echotag as the area
 ML> name/title... mostly because some of them were quite long and got
 ML> chopped off... also because a lot of them were something like
 ML> The official support and discussion echo for BLAHBLAH

They shouldn't make names like that. Succinctness in
such fields is always a virtue.

EGGPLANT CAVIAR
Compiled by George G. Vitt, Jr.

ADMONITION: Recipe for eggplant caviar follows. It is the
type that was made throughout Siberia and North China - and
the kind that I've eaten since I could lift a fork. Some
other recipes may call for some tomato paste, garlic (or
whatever). IGNORE THEM. They are a deviation from
perfection, undoubtedly written either by some
non-cognoscenti, or Tatar barbarians, or by someone who had
his taste buds shot away in the Crimean War.

Read by Nadine Nikitin 8-30-81 (Sun)
From Book "The Russian Chef", 1942, NYC.

PREPARATION: Get 2 large blue eggplants; place in oven and
bake for about 45 min. at 375 degrees F.; when they are
completely soft and cool, remove their skins; place eggplant
in a wooden bowl and chop finely until it has the consistency
of coarse mashed potatoes; separately, finely chop a medium
sized white onion and mix with the eggplant; add a little
vegetable oil (Crisco or Wesson); add salt, pepper, and a
little vinegar to taste, mix all, put in a small dish and
place in refrigerator until served. Good appetite!

USE: A dab of the above on a piece of black bread makes a
super appetizer ("Zakuska" in Russian), especially if eaten
immediately after downing a pony of ice cold vodka in which a
little lemon rind had been instilled overnight!

--mm
Eggplant caviar
categories: simple, Russian, starter, vegan
servings: 6 to 8

2 lg purple eggplant
1 md white onion, minced
2 Tb oil, more to taste
salt, pepper, vinegar to taste

Bake eggplant for 45 min at 375F. Cool and scrape flesh from
skin: discard skin. Chop flesh until it is the consistency
of "coarse mashed potatoes" and put in a bowl with onion and
oil and any juices remaining in baking pan. Season with salt,
pepper, and vinegar to taste and mix well. Serve cool or chilled
as a dip or spread for bread. [M's note: I'd use olive oil if
available, otherwise regular flavorless oil with a little brown
sesame oil. Also, I'd substitute either red wine vinegar or
lemon juice for the regular vinegar.]

Read by Nadine Nikitin 8-30-81 (Sun)
From Book "The Russian Chef", 1942, NYC.

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