Text 26747, 74 rader
Skriven 2015-05-06 08:49:30 av Sean Dennis (1:18/200)
  Kommentar till text 26666 av Dave Drum (1:261/38.0)
Ärende: Outpost
===============
Hello, Dave.

Sunday May 03 2015 at 18:36, you wrote to Dale Shipp:

 DD> After Sean told me what he was referencing I realised that is what I
 DD> always thought of as a server. And I may set up just that sort of
 DD> arrangement with and XP server networked to a W/8.1 box. I have grown
 DD> used to using 8.1 and taking advantage of its features. But, there is
 DD> still some things that work much more nicely on XP or W2k.

MBSE being a true Linux-based program, it can be completely configured via a
console shell, usually SSH.  There's no need for a GUI to work with it.  I do,
however, keep the system set up with a monitor and keyboard while setting up
DOSemu (the DOS emulator).  That little bugger can be a pain trying to work
with remote at first until you get it set up.

The big advantage to doing what I am doing now is that I can set the physical
BBS machine in my closet, keeping it tucked away and out of sight.  It also
saves room on my desk.  This BBS machine is also a file server for my LAN,
allowing others in the house to play the music and movies I have stored on it
and being a true multi-tasking system unlike my current BBS which is just the
BBS and nothing else.  With space in my room and demands on my time being a
premium, once I get this system set back up (and backups set up also!), it will
just hum along nicely, much like the OS/2 system has done since 1998.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spanish Saffron Chicken
 Categories: Low-cal, Chicken
      Yield: 6 Servings

      6 x  Chicken Breast halves  *
    1/4 ts Ground Pepper
      1 x  Med Onion, sliced
      1 x  Clove garlic, minced
    1/2 lb Fresh Mushrooms, sliced
      1 c  Water
      2 ts Paprika
      1 ts Dry Chicken Bouillon powder
    1/2 ts Saffron threads (or Tumeric)
      1 c  Frzn English Peas
      2 tb Sliced Ripe Olives (pitted)
    1/4 c  Skim Milk
      1 tb Cornstarch
      2 tb Water
      3 c  Hot cooked long-grain Rice

  *  6 (4 oz each) skinned, boned chicken breast halves Sprinkle
  chicken with pepper. Place in large Dutch oven that has been coated
  with cooking spray. Cook over med heat until browned.
   Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch
  oven again with Pam; place over med-hi heat until hot. Add onion,
  garlic, and mushrooms; saute until tender. Add chicken, 1 c water,
  and paprika, bouillon powder, and saffron threads. Bring to a boil.
  Cover, reduce heat, and simmer 25 minutes until chicken is tender.
  Remove chicken and set aside.
   Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5
  minutes. Combine cornstarch and 2 T water; add to vegetable mixture.
  Bring to a boil. Reduce heat; cook, stirring constantly, until
  thickened and bubbly. Remove from heat.
   To serve, place rice on a serving platter. Arrange chicken over
  rice; top with vegetable mixture. PER SERVING: 335 calories, 31.2 g
  protein, 4.4 g fat, 40.7 mg carbohydrates, 71 g cholesterol, 3.2 mg
  iron, 275 mg sodium,
       56 mg calcium.

MMMMM

Later,
Sean

... When a man brings his wife flowers for no reason - there's a reason.
--- GoldED/2 3.0.1
 * Origin: Outpost BBS * Johnson City, TN * bbs.outpostbbs.net (1:18/200)