Text 27753, 153 rader
Skriven 2015-06-03 09:13:32 av ED KOON (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Re: Web BBS Cooking Conferenc
=====================================
> -=> ED KOON wrote to DAVE DRUM <=-
> 
>  >  EK> Uncle Dave you can be the moderator of this conference. Here is a few
>  >  EK> test posts i did earlier via email.
>  >
>  >  EK> https://blog.docsplace.org/forum/cooking/mmmmmmm/
>  >
>  >  EK> Real names only please. Easy registration. Check it out..
>  >
>  >  EK> Regards, Doc
>  >
>  > OK - I sort of screwed the pooch and registered as Uncle Dirty Dave - but,
>  > the email with the password never arrived at my email address. So, I went
>  > back and did a "lost password" request this morning (after noting that
>  > Uncle Dirty Dave is listed as Moderator).
>  >
>  > The listing of the link arrived right smartly - but was not a clickable
>  > link. I had to cut & paste it into my browser - whereupon I got a nasty
>  > -gram stating
> 
>  EK> I'm working the few kinks out. Messed up a few things this morning, but
>  EK> it's back up.
>  
>  EK> If using Gmail check your spam folder. I changed the email address of
>  EK> the password notification so Gmail shouldn't spam the notification
>  EK> emails.
> 
>  EK> I will make both acts Moderator.. :)
> 
> OK, That worked. 
> 
>  EK> The board login url is https://webbbs.docsplace.org/wp-login.php or go
to
>  EK> the forum page at https://webbbs/docsplace.org/board/ and click the
>  EK> login button.
> 
>  EK> Personally i think this is a way to reconnect old bbs users that went
>  EK> to the web.
> 
> Maybe. But, I am still somewhat of a Luddite WRT "social media" like Linked 
> Up, Farcebook, Tweet-her, etc.
> 
>  EK> Plus attract new members interested in the conference discussions. SEO
>  EK> with this software (WordPress) and (Simple-Press) cant be beat.
>  
>  EK> Our web bbs twitter account is DocsPlaceBBS and new web bbs posts are
>  EK> auto tweeted hourly.
> 
> Now if I could figure out how to post recipes without the full page
accusatory 
> nasty-gram about web scraping and Internet Exploder (which I haven't used 
> except when some &*^&(*)!@ software program calls it). My browser of choice
is 
> Pale Moon, a variant forked off from Firefox - which ever so much nicer and 
> more friendly than the current iterations of Firefox.
> 
> This is the first recipe which I was going to put up ....
> 
> MMMMM----- Recipe via Meal-Master (tm) v8.06
>  
>       Title: Chicken Piccata
>  Categories: Poultry, Citrus, Wine
>       Yield: 2 servings
>  
>       2    Chicken breast halves;
>            - (boned, skinned)
>     1/3 c  Flour
>       2 tb Grated Parmesan cheese
>            Salt & pepper
>       4 tb Butter
>       4 tb Olive oil
> 
> MMMMM---------------------------SAUCE--------------------------------
>       3 tb Lemon juice
>       1    Lemon; sliced 1/4" thick
>     1/2 c  Chicken stock
>            +=OR=+
>     1/2 c  Dry white wine
>     1/4 c  Scallions; stems & bulbs *
>            - chopped
>            Light cream (opt)
> 
> MMMMM--------------------------GARNISH-------------------------------
>     1/4 c  Chopped parsley
>            Chopped Scallion tops (opt)
>  
>   * You can sub bottled capers for the scallions if you must
>   have capers in your piccata. But they are not necessary.
>   
>   Skin and bone the breast halves. Butterfly them if extra
>   thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling
>   pin and really lean into it).
>   
>   Mix the flour, S&P, and Parmesan well. Rinse the chicken
>   breast halves under cold, running water. Dredge each half
>   through the mixture until well coated.
>   
>   COOK THE CHOOK:
>   
>   Heat the olive oil and 2 TB butter in a large skillet on
>   med-high heat. Add the floured chicken pieces. Brown well
>   on each side, about 3 - 3 1/2 minutes per side. Remove
>   from skillet and cover with aluminum foil. Keep warm in
>   the oven while preparing the sauce.
>   
>   MAKE THE SAUCE:
>   
>   Deglaze the pan using white wine (or chicken stock) and
>   lemon juice, add scallions and sliced lemon to the pan.
>   Use a spatula to scrape up the browned bits. Reduce the
>   sauce by half. Whisk in the remaining 2 Tbsp of butter.
>   
>   Plate the chicken and serve with the sauce poured over
>   the chicken. Sprinkle with parsley. Accompany with a
>   side serve of pasta (dressed w/basil aioli?) or (real)
>   rice.
>   
>   Serves 2
>   
>   MM Format by Dave Drum; 15 February 2008
>   
>   Uncle Dirty Dave's Kitchen
>  
> MMMMM
> 
> ... If you die broke, the timing was right.
> --- MultiMail/Win32
>  * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)

Hi Dave, I made a change yesterday adding a new subdomain to docsplace.org.
Now the
web bbs is now at https://webbbs.docsplace.org without the previous sites
blog posts
etc. Your previous posts and login credentials are the same. 

I was noticing the blog posts and associated plugins were dragging the
board down so
i figured better correct it now before the board gets popular. 

Twitter and Social Media is a great way to share your recepies with the
web. I have
our twitter account up now and new board posts are auto tweeted out hourly
at:
https://twitter.com/DocsPlaceBBS. I will use the present Facebook account
https://www.facebook.com/docsplaceonline.

Have questions, either shoot me an email or there is private personal
messaging
available on the web bbs.

Regards, Doc 
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Check Out Doc's QWK Mail  Via Web BBS > DocsPlace.org  (1:123/140)