Text 28923, 82 rader
Skriven 2015-07-09 23:25:00 av Dale Shipp (1:261/1466.0)
  Kommentar till text 28920 av Sean Dennis (1:18/200)
Ärende: BW Bug
==============
 -=> On 07-09-15  18:49,  Sean Dennis <=-
 -=> spoke to Dale Shipp about luddism 935 <=-

 DS> There is a bug in Bluewave that makes it unusable in DOSBox.  But there

 SD> Both of those are odd...I'm wondering what could cause that?  I know
 SD> the original BW reader would work under DOSemu since DOSemu actually
 SD> uses DOS (PC-DOS here).

Here is a link to the forum discussion about the bug, and the fix for
the first problem.  The actual solution is near the bottom of page 2.

http://www.vogons.org/viewtopic.php?f=33&t=18242&hilit=bluewave

Nothing was ever found to cure the second problem of DOSBox updating the
date/time stamp on the file.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GRANDMA'S GREEK SALAD
 Categories: Salads, _ethnic, Seafood, Sidedish
      Yield: 2 Quarts??
 
      1 sm Head of cabbage (or use 1/2
           -of a large head); shredded
      4    Plum tomatoes; diced into
           -1" pieces
      1 bn Scallions; sliced
      2 sl To 3 slices schmaltz herring
           -OR use pickled herring; cut
           -into small 1/2"x1/2" pieces

MMMMM---------------------MARINADE/DRESSING--------------------------
    1/2 c  Mayonnaise (more or less)
    1/4 c  Vinegar (any kind) to taste
        pn Sugar, if needed
        ds White wine, if desired
 
  Ingredient amounts are approximate and can vary according to
  preference and taste. I sometimes add more tomatoes to the dish after
  it's been melded for a day or two. More or less herring can be used
  as well.
  
  In a really LARGE mixing bowl, mix the shredded cabbage, diced
  tomatoes, sliced scallions and herring bits together.
  
  In a smaller mixing bowl whisk the vinegar into the mayonnaise until
  the taste is a balance between the two. You shouldn't be able to
  taste the mayonnaise as a separate flavor but neither should it be
  too vinegary. You also don't want it too watery but thick enough to
  coat the cabbage. Add a pinch or two of sugar to help balance if
  necessary and a dash or two of white wine if desired.
  
  Pour over the cabbage mixture and toss thoroughly. Cover the top of
  bowl with a lid or saran wrap and put in fridge for at least 2 days.
  Every 8 hours or so you should stir the mixture together and taste.
  After 24 hours, adjust taste by adding more vinegar or an additional
  pinch of sugar, depending upon whether or not it's too vinegary or
  not vinegary enough. After 2 days it should be sufficiently melded to
  eat though I've been known to grab a plateful sooner. <grin> The
  taste should be similar to coleslaw but more refreshing because of
  the added tomatoes and heartier because of the herring. In other
  words, it should give you a decent pucker. :)
  
  Serve as a side dish or for lunch with a firm Jewish Rye Bread!
  Mmmmm, it's delicious!
  
  NOTE: If you use schmaltz herring you may want to soak in water for
  30 min. to 1 hour to remove some of the saltiness.
  
  Source: .\\ichele Cooks Grandma's Way! (c) 1995
  
  Recipe posted by: Michele Stewart
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 23:40:18, 09 Jul 2014
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
 * Origin: Owl's Anchor (1:261/1466)