Text 28786, 72 rader
Skriven 2015-07-03 14:15:02 av Sean Dennis (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: wandering 918
=====================
-=> Dale Shipp wrote to Michael Loo <=-

 DS> That too.  For both of them, I suspect that they have moved on in
 DS> computers to the point where DOS and QWK packets and Offline readers
 DS> are not a viable option -- but there are a variety of sites where one
 DS> can access via HTML or NNTP, both of which are more modern methods.

Multimail is a viable option: it's been compiled for 64-bit Windows rather
easily and it works fine under Windows 7, 8 (8.1), and 10 under my testing. 
There's several good terminal programs that will run under 64-bit Windows
(Syncterm and Qodem come to mind.) If anyone needs help finding this
software and integrating it, all they need to do is ask.  After all, smart
computers have created dumb users. :)

I lurk a lot in here these days but I still enjoy BBSing.  I converted my
entire BBS to run under Slackware Linux so I plan on being around for a
while.  My BBS is open to everyone and as always, if you want to create an
account for a "backup" option, just tell me and I can make sure that you'll
always be welcome.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken-'N'-Dumplings
 Categories: Abfarr, Ffbb, Poultry
      Yield: 10 Servings
 
      3 c  Flour, all-purpose, plus
           -about 1 cup for rolling
     11 oz Milk, whole
  1 1/2 ts Baking powder
      1 ts Salt
      4 qt Chicken stock, or broth
      1 ea Chicken, meat, roasted or
           -rotisserie, skin discarded
      1 ts Pepper, black, fresh ground
 
  Place the flour, milk, baking powder, and salt in the bowl of a stand
  mixer.  Stir just until the dough begins to come together.  Using the
  paddle attachment, mix on medium speed for 1 minute.  Cover the bowl
  with a tea towel and let sit at room temperature for 5 to 10 minutes.
  
  Place the broth in an 8-quart pot over medium heat and bring to a
  rolling boil.
  
  Lay down two large pieces of parchment or freezer paper and tape them
  to the counter.  Generously sprinkle the surface with flour, at least
  1 cup. Divide the dough in half.  Roll one half of the dough 1/8 to
  1/4 inch thick, generously sprinkling more flour onto the dough so
  that it is well coated.  Slice the dough into 1-inch-wide strips and
  then into 1-inch squares.  Set the dumplings aside on a sheet pan.
  Repeat with the second half of the dough.
  
  When all the dumplings are cut, gently drop them into the boiling
  broth, a handful at a time.  Once all of the dumplings have been
  added, cook for 35 minutes at a gentle simmer, stirring occasionally.
  After the sauce has thickened well, add the chicken and pepper and
  stir to combine. Continue to cook for another 5 minutes, or just
  until the meat is heated through. Serve immediately.
  
  Inspired from:  Those served on the Susan L. Stall Canal Barge
                  Hickman, Kentucky
  
  Recipe from: Alton Brown
  :            Feasting on Asphalt - The River Run
  :            Stewart, Tabori & Chang
  :            ISBN:  978-1-58479-681-7
 
MMMMM
 
--Sean
--- MultiMail/Linux
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)