Text 28841, 73 rader
Skriven 2015-07-05 23:36:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 28823 av Sean Dennis (1:18/200)
Ärende: Re: Alternatives was:wan
================================
 -=> On 07-05-15  03:16,  Sean Dennis <=-
 -=> spoke to Dale Shipp about Alternatives was:wan <=-

 SD> Internet connection whatsoever.  I have several virtual machines I run
 SD> here for different things, such as ham radio, under VMWare Player which
 SD> is free for Windows and Linux.

I have the MS Virtual machine which I can use to run XP.  I've heard of
VMWare but never tried it.  In your opinion, what are the pros and cons
of it versus the MS VM?

At present, I have settled into letting my DOS type programs run on
Gail's XP computer and hooking up to it with a VNC type of program.  The
one that worked best for me is called TightVNC.  RealVNC and UltraVNC
had some problems that cropped up occasionally.   If we replace that
computer I may well just put it under the desk to run headless to do all
the BBS and Mealmaster stuff and connect to it using the VNC app.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Legal's Inaugural Fish Chowder
 Categories: Chowder, Soup, Seafood, New england
      Yield: 4 Servings
 
    1/2 c  Butter
      3 c  Diced onions
    1/4 c  Finely grated carrots
      2 t  Minced garlic
    1/2 c  Flour
     12 c  Concentrated fish stock
      4 lb Chowder fish fillets, such
           As
      2 lb Cod,
      1 lb Monkfish and
      1 lb Cusk
           (note from Al:  I believe
           Any firm white fish will
           Do)
      2 c  Light cream
    1/2 c  Finely grated Monterey Jack
           Cheese
           Salt
           Freshly ground black pepper
 
  Heat the butter in a large saucepan until softened, and saute the
  onions, carrots and garlic in it, stirring frequently, about 5
  minutes.  Remove from heat and slowly stir in the flour.  Return
  to the heat, and cook, stirring, for about 4 minutes.  Meanwhile,
  begin heating the stock in a large pot.  Whisk the stock into the
  flour mixture.  Bring the stock to a boil, whisking constantly,
  then reduce the heat, and simmer for 10 minutes.
  
  Add the fish and simmer about 10 minutes longer.  Stir in the
  cream and cheese, and simmer until the cheese melts, about 5 to 8
  minutes. (You won't distinguish the cheese as such, it is
  incorporated in the chowder.)  Reheat the chowder slowly so the
  cream doesn't boil. Makes about 3 quarts.
  ~!- from The Legal Sea Foods Cookbook
  
  From: Al Martin
  
  From: Pat Stockett                    Date: 07-13-96
  Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:42:56, 05 Jul 2014
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