Text 29499, 118 rader
Skriven 2015-07-28 08:10:52 av Stephen Haffly (1:396/45.27)
  Kommentar till text 29400 av MICHAEL LOO (1:123/140)
Ärende: Point
=============
Michael,

On (25 Jul 15) MICHAEL LOO wrote to MARK LEWIS...

 ML> Right now I'm using Owls Anchor as the backup, with Janis
 ML> for an occasional check. Haven't logged into your system
 ML> for a while but have noticed that you've taken some hits
 ML> from Dame Nature lately (plus, as below, my preferred
 ML> mode of access isn't available. What's involved in
 ML> becoming a point?

Things needed to become a point are:

1. A willing BBS to be the Boss Node such as Sursum Corda BBS (the one
Ruth and I use) to host your point.
2. A point program such as Professional Point, properly configured.
3. A means to connect to the Boss Node, either dial-up or via the
Internet. Internet Rex is the one Ruth and I use. It can use the BinkP
protocol (preferred) or FTP.
4. Access to phone line or broadband for #3.

Notes: Professional Point can use different editors. We have been using
OLXED for years. It has the advantage of simple keyboard operation.
Professional Point has two versions. DOS is the one we use with DOSBox.
There is also a version that works with Microsoft Windows. However, that
was based on older versions and I don't know how well it world work with
Windows 8 and up. Some form of emulator might still be needed for it to
work.

That's it in a nutshell. There are details that I could best show you
when we see each other in a couple of weeks.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Stir-Up-a-Stew
 Categories: Main dish, Meats
      Yield: 6 servings

MMMMM----------------------SELECT ONE MEAT---------------------------
  1 1/2 lb Beef stew meat, 1" cubes
  1 1/2 lb Pork stew meat, 1" cubes
  1 1/2 lb Lamb stew meat, 1" cubes
      1    Chicken, broiler-fryer
           - cut up (2 1/2 to 3 lb)

MMMMM----------------------SELECT ONE BROTH---------------------------
      1 cn Beef broth (13 3/4 oz)
      1 ts Instant beef bouillon
           - granules AND 1 1/2 cups
           - water
      1 cn Chicken broth (13 3/4 oz)
      2 ts Intant chicken bouillon
           - granules AND 1 1/2 cups
           - water

MMMMM----------------SELECT ONE LIQUID SEASONING---------------------
      1 tb Worcestershire sauce
      1 tb Soy sauce
      1 ts Prepared horseradish
      1 ts Prepared mustard

MMMMM------------------SELECT ONE DRY SEASONING-----------------------
      1 ts Dried Thyme, crushed
      1 ts Dried Basil, crushed
      1 ts Dried Marjoram, crushed
      1 ts Dried Oregano, crushed

MMMMM---------------------SELECT VEGETABLE(S--------------------------
      5 c  Chopped, sliced, or cubed
           - vegetables (carrots,
           - celery, green peppers,
           - onions, parsnips,
           - potatoes, rutabagas,
           - or parsnips)

MMMMM----------------------USE ALL OF THESE---------------------------
    1/4 c  All-purpose flour
    1/2 ts Salt
    1/4 ts Pepper
      2 tb Cooking oil
      1    Bay leaf
    3/4 ts Salt
    1/4 c  Water
      2 tb All-purpose flour

   In a plastic bag, combine the 1/4 cup flour, 1/2 teaspoon salt and
  pepper. Add half of desired meat at a time to bag, shaking to coat
  well. (Shake a few pieces of chicken at a time.) In a Dutch oven cook
  meat, half at a time in hot oil till lightly brown. Drain of fat.
  Return meat to pan. Add your choice of broth, liquid seasoning, dry
  seasoning, the bay leaf, and the 3/4 ts salt to Dutch oven. Bring
  mixture to boiling; reduce heat. Simmer, covered, 1 hour for beef,
  pork, and lamb; 30 minutes for chicken or till meat is tender.
   Add 5 cups assorted vegetables.  Cover and simmer 30 minutes more or
  till the vegetables are tender.
   (If using chicken, transfer pieces to platter; keep warm.)  Combine
  1/4 cup water and the 2 tablespoons flour.  Add to stew.  Cook and
  stir till thickened and bubbly.  Cook and stir 1 minute more. Discard
  bay leaf. (Return chicken to stew.)

  Source: Better Homes and Gardens _His_Turn_to_Cook_
     (c) 1983 Meredith Corporation, Des Moines, Iowa
     ISBN: 0-0696-00875-0

  Posted by: Jim Speerbrecher, 10/93 From: Jim Speerbrecher ~--

MMMMM


Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

--- PPoint 3.01
 * Origin: Thunder Mountains Point (1:396/45.27)