On 10-01-19 11:44, Ruth Haffly <=-
spoke to Jim Weller about bad sushi <=-

By the way, I'm seeing a lot of my postings being duped several times over; seems like every time I upload, the messages from a few days
ago, on, get sent up again. Nothing we can do about it on our part, but something that needs looking into somewhere along the path.

I have not seen any dupes from you since I got back and began doing a
catch up. It may be a flaw in the dupe detection of Marc's feeds, but
by the time your messages reach me via Janis there are no dupes. In
fact, I just checked the path lines and your messages are fed to Janis
and then to me. Most likely cause is that someone is stripping what is
called seen-by control lines and the second version gets back to you
via a circuitous path -- crossing zone boundaries twice.

No carb count on this, but if you prefer just the pork as I do, then
carb count should be nearly 0. As I recall, this is your type of sauce
(except perhaps you would use mustard instead of catsup).

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: North Carolina Chopped Barbecued Pork
Categories: Crockpot, Main dish, Pork, Sandwich
Yield: 3 servings

1 1/2 lb Pork shoulder roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix
the next 9 ingredients in a saucepan and bring to a boil. Pour over
roast and cover. Bake in a preheated 325^ oven, 40 minutes to the
pound, until done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and
chop into fairly fine pieces. Season to taste with additional vinegar
and hot sauce. Serve hot with coleslaw and corn bread.

Sylvia's comments: I found some stew pork marked WAY down, bought
several packages ($.99/lb!) and stuck them in the freezer. Then I
put all the ingredients, including the still-frozen pork, in the
crockpot this morning. Tonight it was done, I just mashed up the
meat with a fork and knife and served it over rice. The vinegar
produces a very interesting taste. However, it came out kind of
soupy; *next time* I'll leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as far
as we know, it is indigenous to that state.

FROM: Spoonbread and Strawberry Wine

Apple's comments: I made this for supper tonight and it is GOOD! :)

Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY
[AppleDebbie]

From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253, GT Cookbook echo moderator at net/node 004/005
From: Sylvia Steiger
~--

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:17:43, 05 Oct 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

By the way, I'm seeing a lot of my postings being duped several times over; seems like every time I upload, the messages from a few days
ago, on, get sent up again. Nothing we can do about it on our part, but something that needs looking into somewhere along the path.

I have not seen any dupes from you since I got back and began doing a catch up. It may be a flaw in the dupe detection of Marc's feeds, but
by the time your messages reach me via Janis there are no dupes. In
fact, I just checked the path lines and your messages are fed to Janis
and then to me. Most likely cause is that someone is stripping what
is called seen-by control lines and the second version gets back to
you
via a circuitous path -- crossing zone boundaries twice.

For a few days I didn't see any, then there were a lot in this packet.
Steve has no idea of what's causing them--says it's not anything we're
doing so it happens somewhere along the line. I don't know if he gets
them or not--if not, then maybe my set up is wonky. If he does, then
there may be something in Marc's set up that's acting up.

No carb count on this, but if you prefer just the pork as I do, then
carb count should be nearly 0. As I recall, this is your type of
sauce (except perhaps you would use mustard instead of catsup).

I'd maybe use a bit of tomato sauce; mustard is SC bbq. Vinegar based
sauce is eastern NC, add a bit of red for Lexington (NC) style and full
on red sauce is western NC style. My preference is the eastern NC style, followed by the Lexington as an alternate. If I'm in western NC or SC,
I'll get my meat unsauced, maybe add a bit of pepper vinegar if it's on
the table for the greens, (G)

Title: North Carolina Chopped Barbecued Pork
Categories: Crockpot, Main dish, Pork, Sandwich
Yield: 3 servings

1 1/2 lb Pork shoulder roast
1/2 ts Salt
1/2 ts Celery seed
1/16 ts Cinnamon, ground
3/16 c Vinegar, cider
1/4 c Catsup
1/4 ts Chili powder
1/4 ts Nutmeg, ground
1/4 ts Sugar
1/2 c Water
Vinegar, cider; to taste
Sauce, Tabasco; to taste

Brown roast in a small amount of fat and place in a Dutch oven. Mix
the next 9 ingredients in a saucepan and bring to a boil. Pour over
roast and cover. Bake in a preheated 325^ oven, 40 minutes to the
pound, until done, basting occasionally with drippings.

Transfer roast to a chopping board. Remove meat from the bone and
chop into fairly fine pieces. Season to taste with additional
vinegar and hot sauce. Serve hot with coleslaw and corn bread.

Sylvia's comments: I found some stew pork marked WAY down, bought
several packages ($.99/lb!) and stuck them in the freezer. Then I
put all the ingredients, including the still-frozen pork, in the
crockpot this morning. Tonight it was done, I just mashed up the
meat with a fork and knife and served it over rice. The vinegar
produces a very interesting taste. However, it came out kind of
soupy; *next time* I'll leave out the water and increase the catsup.

This is the most popular barbecue dish in North Carolina, and, as
far as we know, it is indigenous to that state.

This looks more Lexington style than either eastern or western NC, but
it is not representative of the state as a whole.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 10-05-19 16:26, Ruth Haffly <=-
spoke to Dale Shipp about Dupes <=-

YEAH -- with this message I am officially caught up in reading and
responding to the echo!

via a circuitous path -- crossing zone boundaries twice.

For a few days I didn't see any, then there were a lot in this packet. Steve has no idea of what's causing them--says it's not anything we're doing so it happens somewhere along the line. I don't know if he gets
them or not--if not, then maybe my set up is wonky. If he does, then
there may be something in Marc's set up that's acting up.

Is Steve getting dupes of your messages, or is it just you? Can either
of you look at the seen-by or path lines? That might give a clue. I
would venture a guess that the dupes will have a long path line as they
went around the world and back.

This is the lowest carb count in today's file, but without the rolls I
suspect it would be pretty low.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Teriyaki Slow Cook Sandwiches
Categories: Crockpot, Teriyaki, Sandwich
Yield: 1 servings

-Sandwich:
2 lb Boneless beef chuck steak
1/4 c Soy sauce
1 tb Brown sugar
1 ts Ground ginger
1 Clove garlic, minced
4 ts Cornstarch
2 tb Cold water
8 Individual French loaves,
-split
4 tb Margarine or butter, melted
-(1/2 stick)
-Topping options:
-Shredded Chinese cabbage
-Sliced pineapple rings
-Chopped green onions
-Plum sauce or
-sweet-and-sour sauce

Trim excess fat from steak; cut into thin, bite-sized slices. In a 3
1/2 to 4-quart slow-cooker, combine soy sauce, brown sugar, ginger and
garlic. Stir in meat. Cover; cook on the low- heat setting for 7 to 9
hours or on the high-heat setting for 3 to 4 hours.

Use a slotted spoon to remove meat from juices. Pour juices
into a measuring cup; skim fat. Measure 1 1/2 cups juices (add
water if necessary); place in a saucepan. Stir together cornstarch and
the 2 tablespoons water; add to saucepan. Cook and stir until
thickened and bubbly. Stir in the cooked meat. Cook and stir for 2
minutes more.

Meanwhile, brush rolls lightly with margarine. Place, cut side up, on
the unheated rack of a broiler pan. Broil 4 to 5 inches from heat for
2 to 3 minutes or until lightly toasted. Top bottom halves of the
toasted rolls with meat mixture and desired toppings. Cover with roll
tops.

Makes 8 servings.

Per serving (without toppings): 423 calories, 29 grams
protein, 34 grams carbohydrate, 19 grams fat, 79 milligrams
cholesterol, 948 milligrams sodium, 274 milligrams potassium.

Origin: From the Oregonian's FOODday, 1/26/93.
Shared by: Stephen Ceideburg
From: Sharon Stevens Date: 09-19-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:13:39, 07 Oct 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

On (07 Oct 19) Dale Shipp wrote to Ruth Haffly...

Is Steve getting dupes of your messages, or is it just you? Can
either of you look at the seen-by or path lines? That might give a
clue. I
would venture a guess that the dupes will have a long path line as
they went around the world and back.

I am seeing them also. I very much doubt it is anything on our end as we (meaning I in this case) have not changed anything in either our
Professional Point or Internet Rex setups. I'll have to look to see what
the lines look like.

Edit: I turned on the ability to see all the networking information and captured a message which I will email to you.

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)

Hi Dale,

YEAH -- with this message I am officially caught up in reading and responding to the echo!

Until the next batch comes in. (G) I know the feeling. I usually travel
with my net book but don't always get a chance to do mail. Sometimes
I'll let it go for several days but there's not that much traffic here
so catching up is easy.

via a circuitous path -- crossing zone boundaries twice.

For a few days I didn't see any, then there were a lot in this packet. Steve has no idea of what's causing them--says it's not anything we're doing so it happens somewhere along the line. I don't know if he gets
them or not--if not, then maybe my set up is wonky. If he does, then
there may be something in Marc's set up that's acting up.

Is Steve getting dupes of your messages, or is it just you? Can
either of you look at the seen-by or path lines? That might give a
clue. I
would venture a guess that the dupes will have a long path line as
they went around the world and back.

Steve isn't sure if he gets them or not. In yesterday's packet there
were only 2 older replies from me, none today so maybe whatever bug has
been in the system is working its way out.

This is the lowest carb count in today's file, but without the rolls I suspect it would be pretty low.

Title: Teriyaki Slow Cook Sandwiches
Categories: Crockpot, Teriyaki, Sandwich
Yield: 1 servings

Quite low, the bun usually adds 25 to 30 carbs, minimum. There may be
some carbs in the plum or sweet & sour sauce; they usually have some
sugar in them. The brown sugar and pineapple add carbs, more from the
former than the latter--altogether, probably 10-15 carbs from the sauce,
sugar and pineapple.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Are you sure you really want to know that?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 10-07-19 20:07, Ruth Haffly <=-
spoke to Dale Shipp about Dupes <=-

via a circuitous path -- crossing zone boundaries twice.

For a few days I didn't see any, then there were a lot in this packet. Steve has no idea of what's causing them--says it's not anything we're doing so it happens somewhere along the line. I don't know if he gets
them or not--if not, then maybe my set up is wonky. If he does, then
there may be something in Marc's set up that's acting up.

I got an email with a message sample from Steve a few days ago. I tried
to send him a response, but for some reason it got bounced -- claiming
that my main user was not on the white list. Anyhow, here is what I
said:

Here is one of the duplicate messages:

Looking at that, I see something strange. You are a point off of Marc
Lewis (396/45). From the path line, he sent the message to Daryl Stout
(19/33) who is a region independent node in region 19 (Marc is the RC
there). But then Daryl sent it back to Marc (and others) which is where
you got it. The problem is that Marc's system *should* have seen it as
a dupe, and that Daryl should not have sent it back to Marc in the first
place. I believe that Marc sends messages to Janis, who is my uplink,
and that she does catch the second version as a dupe -- because I never
have gotten any dupes from you on my system.

Feel free to pass that on to Marc if you want to.

This recipe might be ok as a suggestion, but I would
a. remove the nonfat/low-fat designation.
b. use actual smoked salmon -- not canned salmon with liquid smoke
(ugh).

We have made smoked salmon spread and it is pretty good.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Friendly (Chum) Smoky Salmon Spread
Categories: Appetizer, Sandwich, Party, Cheese, Seafood
Yield: 4 Servings

16 oz Nonfat cream cheese
3 tb Fresh lemon juice
3 tb Low-fat milk
1 1/2 ts Dill weed, crushed
15 oz Canned Alaska chum salmon,
-drained
1/4 c Thinly sliced green onions
4 dr Natural hickory liquid smoke
-OR to taste

Combine cream cheese, lemon juice, milk, and dill weed
in a food processor and process until light and fluffy.
Add drained salmon and onions and process until smooth.
Season to taste with liquid smoke. Chill for several hours
before serving.

Makes about 3 1/2 cups (14 servings of 1/4 cup each)

Each serving contains approx.:
75 calories, 18 mg cholesterol, 2 g fat, 344 g sodium

From: Jeanne Jones in "Cook It Light"
San Antonio Express-News, 4/19/95

Posted by: Karin Brewer, 12/98
From: Karin Brewer Date: 12-24-98
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 04:12:44, 11 Oct 2019
___ Blue Wave/DOS v2.30

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

Hi Dale,

On 10-07-19 20:07, Ruth Haffly <=-
spoke to Dale Shipp about Dupes <=-

via a circuitous path -- crossing zone boundaries twice.

For a few days I didn't see any, then there were a lot in this packet. Steve has no idea of what's causing them--says it's not anything we're doing so it happens somewhere along the line. I don't know if he gets
them or not--if not, then maybe my set up is wonky. If he does, then
there may be something in Marc's set up that's acting up.

I got an email with a message sample from Steve a few days ago. I
tried to send him a response, but for some reason it got bounced -- claiming
that my main user was not on the white list. Anyhow, here is what I
said:

Here is one of the duplicate messages:

Looking at that, I see something strange. You are a point off of Marc Lewis (396/45). From the path line, he sent the message to Daryl
Stout (19/33) who is a region independent node in region 19 (Marc is
the RC
there). But then Daryl sent it back to Marc (and others) which is
where you got it. The problem is that Marc's system *should* have
seen it as a dupe, and that Daryl should not have sent it back to Marc
in the first place. I believe that Marc sends messages to Janis, who
is my uplink,
and that she does catch the second version as a dupe -- because I
never have gotten any dupes from you on my system.

Feel free to pass that on to Marc if you want to.

I'll let Steve do that. I haven't had any dupes since the beginning of
the week--about the time we started looking into the problem. I didn't
have Fido for a couple of days which is probably when the problem was
being traced out. Today was a normal sized packet, with no dupes so
maybe we're getting the issue resolved?

This recipe might be ok as a suggestion, but I would
a. remove the nonfat/low-fat designation.
b. use actual smoked salmon -- not canned salmon with liquid smoke
(ugh).

We have made smoked salmon spread and it is pretty good.

Title: Friendly (Chum) Smoky Salmon Spread
Categories: Appetizer, Sandwich, Party, Cheese, Seafood
Yield: 4 Servings

16 oz Nonfat cream cheese
3 tb Fresh lemon juice
3 tb Low-fat milk
1 1/2 ts Dill weed, crushed
15 oz Canned Alaska chum salmon,
-drained
1/4 c Thinly sliced green onions
4 dr Natural hickory liquid smoke
-OR to taste

I'd cut the smoke drops to one, probably cut the dill completely or
almost so. Canned salmon would work but fresh would be so much better,
IMO.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you think you are confused now, wait until I explain it!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)