Text 29349, 100 rader
Skriven 2015-07-24 23:40:04 av Dale Shipp (1:261/1466.0)
  Kommentar till text 29295 av Janis Kracht (1:261/38.0)
Ärende: Re: dox 993
===================
 -=> On 07-24-15  00:33,  Janis Kracht <=-
 -=> spoke to Dave Drum about Re: dox 993 <=-


 JK> Nothing's changed in the nodelist that I can see as far as Fidonet
 JK> mailer  goes. I can't speak for telnet, bbs access, etc. I haven't 
 JK> tried to login to his bbs... But I _did_ find a problem 
 JK> tonight. Ed normally polls here for mail ... Tonight I 
 JK> checked Ed's outbound directory and he hasn't picked up 
 JK> here in a few weeks.. :(  That seems to be related to the 
 JK> death of the HOME_COOKING echo I would think :(

Interesting -- I thought his primary feed was Ross.  Did he switch to
you?

 JK> So I set his connection with my mailer to Crash (send immediately)
 JK> rather  than Hold (wait for pickup) and sent everything waiting.  
 JK> I'll contact him and to see if there was a reason we set 
 JK> things up that way originally..

I just checked there using HTML login, and there were a lot of Dave's
messages that have now appeared.  Sounds like you spotted and cured the
problem.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: SALMON TROUT WITH GINGER SAUCE
 Categories: Seafood, Main dish
      Yield: 8 Servings
 
MMMMM----------------SOURCE:  AUSTRALIAN VOGUE WI---------------------
      1 ea Salmon trout weighing 3 kg
           Maldon salt
           Freshly ground white pepper
    175 g  Soft butter
     90 g  Fresh ginger, peeled and
           -cut into fine julienne
           -strips
      2 ea Limes, zest and finely
           -sliced fruit
           Spring onions

MMMMM------------------------GINGER SAUCE-----------------------------
      3 T  Lime juice
    2/3 c  Stones ginger wine
    250 g  Soft unsalted butter, cut
           -in small blocks
     40 g  Fresh ginger, peeled, cut
           -in fine julienne strips
           -and blanched
           Salt and pepper

MMMMM---------------------SAUTEED CUCUMBERS--------------------------
      6 md Cucumbers
     75 g  Butter
           Salt and freshly ground
           -pepper
 
  To cook fish: preheat oven to 240'C.  Dry trout with paper towels,
  inside and out and salt and pepper well on each side and in the
  centre. On a piece of heavy duty foil, spread a third each of the
  butter, lime slices, lime zest, spring onions and the julienne of
  ginger. Lie the fish on top of this and put a third of the ingredients
  as above in the centre of the fish. Spread the rest of the ingredients
  on top of the fish. Wrap in a tight parcel and place on a flat baking
  tray. Bake on the second top shelf of the oven for 30 minutes.  The
  fish should be perfectly cooked.  Test at the thickest part of the
  head.  Unwrap the fish and remove the foil. Remove the skin and fins
  and transfer fish to a platter.  Cover with foil and stand in open
  oven until sauce is completed.

  To make sauce: while the fish is cooking reduce the lime juice and
  ginger wine to 1 1/2 tablespoons. When the fish is ready for the
  table, beat in the softened butter, piece by piece, over a very low
  heat, beating with a whisk until the sauce is thick and glossy. Add
  the julienne of ginger, pepper and salt.

  To prepare cucumbers: peel, remove seeds and cut flesh into large
  dice. Drop into boiling, well-salted water for 2 or 3 minutes. Drain
  and wash under a cold tap.  This will set the green colour. Drain
  well. Just before serving melt the butter in a pan, add the cucumbers,
  and salt and pepper well. Heat quickly and serve.

  To serve: put a pile of sauteed cucumbers down each side of the fish,
  pour a little of the sauce over the top of the fish, just to glaze it,
  and serve the sauce spooned over each individual serving. Bon-Appetit,
  Exec.Chef. Magnus Johansson
  
  Submitted By SHERREE JOHANSSON   On   09-23-94
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:44:09, 24 Jul 2014
___ Blue Wave/DOS v2.30

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