Text 28844, 76 rader
Skriven 2015-07-06 02:31:26 av Sean Dennis (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Alternatives was:wan
============================
-=> Dale Shipp wrote to Sean Dennis <=-

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

VMware can run multiple different machines at once and you can set up
multiple operating systems also instead of being locked into just XP.  I use
VMWare to work on compiling my programs on various operating systems instead
of trying to get multiplatform compiling under Free Pascal and Linux (a real
pain).  I also use one VM for amateur radio software that doesn't run under
Linux--granted, that is a very niche use but it's nice to have the software
that I occasionally want to use.

 DS> If we replace that computer I may well just put it under the desk to run
 DS> headless to do all the BBS and Mealmaster stuff and connect to it using
 DS> the VNC app.

That sounds like a good idea.  I very, very rarely physically connect to the
BBS machine anymore (that means using a keyboard and monitor).  99.9% of the
time I use SSH to connect to the BBS machine to both work on and use the
BBS.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: PASTA DOUGH (Manual Pasta Machines ONLY)
 Categories: Italian, Breads
      Yield: 1 Servings
 
  2 1/3 c  All purpose flour
           (for better pasta, use
  1 1/3 c  AP flour and
      1 c  Semolina flour)
      2 lg Eggs
      1 tb Olive oil
    1/2 ts Salt
    1/3 c  Water
 
  Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a
  well in the center Mix eggs, olive oil and water and pour into well.
  Stir flour into egg mixture until dough forms into a ball. Turn out
  onto floured surface and kneed for about 10 minutes, adding extra
  flour if too moist. Kneed until dough is smooth and elastic. Cover
  with towel and rest for 30 minutes. Cut into 4 portions, keep pieces
  covered until used.
  
  Get out your machine and set dial on widest setting (1 on the Atlas).
  Flatten dough ball and run through rollers several times until smooth
  (you may add a bit of flour here too). Move rollers to next setting
  and roll again once. Continue to roll until pasta is the proper
  thickness (5 or 6 on the Atlas).  You may cut sheet in half if it's
  too long. Continue with other pieces and then put the finished sheet
  aside to dry for about 3 minutes.  Attach desired pasta cutters and
  run the sheets through.
  
  You can use right away or spread out the pasta to dry overnight and
  then freeze extra.
  
  To cook, drop into large pot of boiling water with a bit of salt and
  oil. Cook until al dente, which should only take about 2 minutes for
  fresh.
  
  A tip - be sure the dough is fairly dry, otherwise it won't cut into
  separate strands.
  
  Another tip - You can substitute heavy cream for the 1/3 c water for a
  richer pasta. Great for fettuchini alfredo.
 
MMMMM

--Sean
 

... If everything seems easy, you have obviously overlooked something.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)