Text 30146, 84 rader
Skriven 2015-08-24 08:13:25 av Dave Drum (1:18/200.0)
  Kommentar till text 30125 av MICHAEL LOO (1:123/140)
Ärende: Re: Kevin's Oyster 103
==============================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 ML> he still has to buy the cheapest booze he can.
 DD> Or guzzle less. Wait for that plaintive - "Oy! 'ere now. Lay orf that
 DD> lot, you bludger!!!"   Bv)=

 ML> Guzzle less? What does that mean?

Don't bend the elbone quite so enthusiastically, use a smaller straw, be
circumspect in one's imbibing. Or, at the very least be bulimic WRT your cheap
plonk.
 
 ML> Anyhow, Kevin would take issue with your caricature of
 ML> his way of talking - he represents his particular mangling
 ML> of English as the one, the only proper pronunciation.

He would. But, I'll bet Glenn might agree it's an accurate representation of M.
Symons' vernacular (or what I remember from his ill-timed (middle of my night)
calls on the international Alexander).

 DD> I do have a trick that works on my land-line phone. Nearly all of
 DD> those robot callers hang up automatically when they hear the touch-tone
 DD> beep of the #3 being pressed. I have edited a message to end with that
 DD> tone - and as the robots begin their spiel as soon as they detect any
 DD> sound from the called number the beep comes in the midst of their
 DD> yatta-yatta and they leave nothing on my voice mail.

 ML> A good tip and one I hadn't known. Is there a reason why it
 ML> wouldn't be equally effective on a mobile?

Does on my mobile. The tones are the same - the standardised tone for #3 on the
keypad is a combination of 697hz and 1477hz. This is, as far as I know, a
world-wide standard for telephonies.

The only problem is that legit callers thought it was "the beep" for leaving a
message and began leaving their message while the answering machine was still
in preparatory phase. So, I got some truncated from the front messages until I
moved the tone from the end to the last quarter of the outbound message.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Boston Bluefish Casserole
 Categories: Seafood, Pasta, Dairy, Cheese, Breads
      Yield: 6 Servings

  1 1/2 lb Boston Bluefish (pollock)
           - filets; or other fish
    1/4 lb Dry noodles
      3 c  Whole milk
      2 tb Butter
    1/2 ts Salt
    1/4 ts pepper
    1/4 ts Paprika
      2 tb Flour
      4 oz Cheese; grated
    1/2 ts Worcestershire sauce
      1 tb Lemon juice
      2 c  Soft bread crumbs

  Thaw fish. Cook in salted water 15 minutes. Drain and
  flake. Cook noodles until tender. Drain.

  Make white sauce, using half the cheese, lemon juice,
  and Worcestershire. Combine with flaked fish and the
  drained noodles. Pour into a 9" X 11" X 2 1/2" pan.
  Combine remaining cheese and bread crumbs. Sprinkle over
  top. Bake in a slow oven (325oF/163oC) for 1 hour.

  Serve with a crisp salad and French bread or marinated
  vegetables and crusty rolls.

  Serves 6

  RECIPE FROM: The Taste of Gloucester; A Fisherman's Wife
  Cooks - Written and complied by The Fishermen's Wives of
  Gloucester & The Cape Ann League of Women Voters

  Uncle Dirty Dave's Archives

MMMMM

... Combining scallops and butter is basically never a bad idea. 
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 * Origin: Outpost BBS * bbs.outpostbbs.net * Johnson City, TN (1:18/200)