Text 20086, 105 rader
Skriven 2014-12-04 00:03:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 20072 av Nancy Backus (1:123/140)
Ärende: Re: LOF 366
===================
 -=> On 12-03-14  15:34,  Nancy Backus <=-
 -=> spoke to Dale Shipp about Re: LOF 366 <=-

 DS> For the past year plus, we have had caller ID on our phones.  Now, we
 DS> don't even pick up unless we recognize the name (or number).

 NB> We've had caller ID for many years, partly in lieu of having an answer
 NB> box or Voice Mail.  Unfortunately, we've found that some of the
 NB> legitimate calls come up as Unknown Caller/Unavailable, particularly
 NB> from certain doctor offices (like our primary) and the hospital where
 NB> most of our tests get done...  So we can't afford to ignore them, just

For us, if they don't have an identity or number that we recognize then
we depend on them leaving a message in our voice mail.  Most of the
sweat shop calling places seem to say Unknown, or have their number in
the place of an ID.  I have yet to see any robot caller leave a message.

 NB> on the basis of the caller ID.  Anonymous calls have to disclose who
 NB> they are, ever since I kept getting ones from a fax machine... nothing
 NB> like that squeal in your ear when you aren't but a quarter awake...! 

I can imagine!  I have sometimes dialed a fax number and gotten that
squeal -- my mistake.

 NB> And no way to get them not to call...  So I set up with the phone
 NB> company to make anonymous callers reveal themselves to get through...

Our phone keeps a record of callers until we erase it.  I wonder if
there is a way to block some of those numbers from even ringing?
Something to check out someday.

 NB> But, just to put icing on the cake, we recently got a phone call that
 NB> the caller ID said was from our phone.  Name AND Number... clearly
 NB> spoofed, and no, I didn't even pick it up...  For one thing, I was so
 NB> flabbergasted to see that, that it took a few rings to even register
 NB> properly...  And then, thankfully, the ring stopped before I quite got
 NB> around to be curious enough to answer just to find out who Was
 NB> spoofing us...  ;)

That happened to us one time a while back.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Rice-Flour Dosas with Mustard Seeds and Black Pepper
 Categories: Bakery, Indian, Breakfast, Snack, Vegetarian
      Yield: 8 pancakes
 
      1 c  All-purpose white flour
      1 c  Rice flour
    1/8 ts Cayenne pepper (or more)
    1/2 c  Peeled and chopped onion
    1/4 c  Freshly grated coconut
  1 1/4 ts Salt
      1 c  Plain soy yogurt
      7 tb Vegetable oil (about)
      1 ts Whole black mustard seeds
      1 ts Black peppercorns
           -- (coarsley crushed
           -- or very coarsely ground)
 
  In a food processor or blender, blend together white flour, rice
  flour, cayenne, onion, coconut, salt, yogurt, and 3/4 cup water until
  smooth. Transfer mixture to a bowl.
  
  Heat 1 tablespoon oil in a small skillet set over medium heat and cook
  mustard seeds until they begin to pop.  Add seeds and oil, along with
  black pepper, to batter; stir to combine thoroughly.
  
  Have all cooking paraphernalia ready and at hand.  You will need to
  have near your skillet: 1/4 to 1/2 cup of vegetable oil in a cup or
  bowl with a small spoon, a larger spoon to spread the batter, the
  bowl of batter with a 1/3-cup measuring scoop/cup, a metal spatula
  for turning the pancakes, and a plate on which to place the finished
  dosas after they are cooked.
  
  Pour 1 teaspoon of oil into the skillet and tilt to distribute
  evenly. Heat the skillet over medium-low until oil is hot. Pour 1/3
  cup of the mixture onto the center of the hot skillet.  Use the large
  spoon to spread the batter in a spiral motion, until the pancake is
  about 6-7 inches in diameter.  Turn pancake after 2 minutes and cook
  another 2 minutes on the other side. Remove pancake to plate and
  repeat with remaining batter, adding only enough additional oil to
  the skillet as needed to keep surface evenly greased.  I found that
  about 1/2 to 3/4 teaspoon for each pancake was plenty, but your
  mileage may vary.
  
  Serve right away, or reheat (wrapped in aluminum foil) in a 400 F.
  oven for 15 minutes.
  
  Serve with relishes, pickles, chutney, or cooked vegetables.
  
  Adapted by Karen Mintzias from Madhur Jaffrey's "World-of-the-East
  Vegetarian Cooking"
  From: Mark Satterly                   Date: 09-11-95
  Cooking
 
MMMMM


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