https://phpbb.docsplace.org/viewforum.php?f=11
I can create conferences as needed, Cooking etc :)

An interesting idea; we might want to look into that
if FIDO goes paws up altogether.

Since the net is evolving and this old hardware that's insecure (http) I thought this forum might be easier to access with modern web browsers and support full https encryption. Just a thought as i set it up for politics mainly, bet set up a Fidonet conference with a single forum for now.

It's a good idea to plan for the future. For now, I hope
this echo chugs along for a while, perhaps as long as I do
(I'm guessing 5 years, 10 very optimistic). Security doesn't
seem to be a big concern so far, but I could be proven wrong.
We'll all be grateful if the need arises and you can help.

Supports embedding images, videos, and tweets. https://forums.docsplace.org/viewtopic.php?f=1&t=10

Stuff I myself don't need, but others may see value. This
would be an appropriate subject for discussion here (with
ontopicizers if possible) but not serious debate, which might
be done by e-mail or in your new conference.

The members should weigh in as they see fit.

Most important email notofication of replies to your posts. And it's

seo and

open graph correct to get indexed into search.

I don't understand all that.

Title: Angel Hair Pasta with Shrimp

Do you make this?

Categories: Pasta, Main dish, Fish
Yield: 4 servings

1 1/2 tb Butter 1 1/2 tb Flour
1 1/2 c Milk 1/2 c 35 per cent cream
1 1/2 tb Pesto sauce 1 1/2 tb Chopped parsley
1 tb Minced garlic 2 tb Grated paresan
cheese 1/2 ts Salt 1/2 ts White
pepper 1 x Worcestershire and tabasco 2/3 lb Capellini

For a cream sauce, a thicker posta is customary, though I do
like thin pasta for just about everything, too.

1/2 ea Red pepper, cut in strips 1/4 lb Snow peas, trimmed
1 lb Jumbo shrimp

For me, a white sauce is too fiddly: I'd just frizzle some
garlic in oil (or butter), throw the shrimp in, salt and
pepper, herbs as desired, and a dab of white wine, maybe
sherry if using butter. Throw over al dente pasta (capellini
is good for this).

... Still Here Since 1991 BBS.FIDOSYSOP.ORG Web or Telnet

And we do thank you.

One could just sling some grilled or sauteed shrimp
over this kind of thing -

MMMMM----- Recipe via Meal-Master (tm) v7.07

Title: Pasta with Alfredo-Peso Sauce - Bon Appetit
Categories: Italian, Cheese
Servings: 4

1 c Fresh basil leaves
1/3 c Pine nuts or walnuts
2 Garlic cloves
1/3 c Olive oil
1 c Grated Parmesan Cheese
1 c Whipping cream
1 lb Capellini or spaghetti,
- freshly cooked

Finely chop basil, pine nuts and garlic in processor. With machine
running, gradually add olive oil through feed tube and process until
smooth. Mix in 1/2 cup parmesan. Transfer pest to small jar. (Can be
prepared 4 days ahead. Pour enough olive oil over sauce to cover. Cover
and refrigerate.)

Bring cream to boil in heavy medium saucepan. Whisk in pesto. Season
sauce to taste with salt and pepper. Combine pasta, sauce and remaining
1/2 cup parmesan in large bowl. Toss to coat pasta evenly and serve.

SOURCE: Bon Appetit, June '92

MMMMM

By the way, this would be quite strong in the pesto department;
it would probably make 6 to 8 normal people servings.
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 10-24-19 21:53, Michael Loo <=-
spoke to Ed Koon about 144 what's this all about <=-

The members should weigh in as they see fit.

Something that I have said before is that a big difference, and a
critical one, in the fidonet echos versus some types of internet
communication is that here messages are posted from one person to
another person most of the time. Usenet (the worst of the lot) does not
do that. Even when one is replying to a post by someone else it is not
typical that the header info shows who you are replying to unless your
software puts that at the top of the message (such as I do here with
macros in Qedit).

Many forums suffer from a similar flaw, albeit not as bad in that people
do reply to posts and replies to posts and that shows (e.g. Facebook).

The reason that this is important (at least to me) is that it increases
the civility of the echo. When one is talking to another person,
especially one who you know, you do not tend to talk in the same acrimony
that all too often permeates some internet media.

Dale Shipp
fido_261_1466 (at) verizon (dot) net
(1:261/1466)


... Shipwrecked on Hesperus in Columbia, Maryland. 03:50:12, 25 Oct 2019
___ Blue Wave/DOS v2.30

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

Quoting Dale Shipp to Michael Loo <=-

in the fidonet echos / messages are posted from one person to
another person most of the time.

But sadly our group is down to about a dozen regulars and less than
another dozen lukers who post occasionally. And we are aging out.

Usenet (the worst of the lot)

It has become a useless cesspool.

Many forums suffer from a similar flaw, albeit not as bad in that
people do reply to posts and replies to posts and that shows (e.g. Facebook).

I'm on two Facebook forums and they are entirely civil.

Sharing Recipes From James Bay Cree has over 5000 members, about 50
of whom post regularly and 3 active Moderators approving
memberships, monitoring posts and occasionally bouncing somebody.

Likewise, The Arctic Kitchen: Recipes of the North has 2400 members,
gets about 6 new ones a day and is hosted by the staff of CBC
North.

Facebook has several appealing enhancements: including the ability to
post photos and videos (try telling somebody verbally how to fillet
a pike, a ling cod or a turbot without pictures!), to "Like" a post,
To "Comment" on i.e. reply to a post and to "Share" i.e forward a
post to somebody outside the group. The names of the posters,
likers, commenters and sharers all show up. I can click on a name
and view their profile which is as public or as private as they want
it to be. And Facebook can provide me with a list of members who
have something in common with me (for example currently live in
Yellowknife (again only if they make that info public) or are
friends of my friends. This all leads to a lively and friendly
forum.

--MM

Shawnalee's PORCUPINE STEW

3 lb porcupine meat
1 large onion
4 large potatoes
4 carrots peeled and chopped
3 stalks of celery, chopped
2 cups red wine
drippings from roasting pan
8 cups of water or meat stock
bay leaves,
s&p
6 to 8 garlic cloves, coarsely chopped
flour and water whisked together

I roasted a porcupine, simmered it, boned the hind quarters and
chopped the meat, about 3 lbs of meat. One large onion, 4 large
potatoes, 4 carrots peeled and chopped and 3 stalks of celery
chopped as well. 2 cups red wine, drippings from roasting pan, 8
cups of water or meat stock.bay leaves, s&p to taste and 6 to 8
garlic cloves coarsely chopped. Put drippings into stock pot and
saute garlic till soft, add vegetables and saute for 15 minutes.
Add stock or water, bay leaves, s&p and red wine...summer till
vegetables are soft. Stir in meat.

If you like a thicker stew, whisk some flour and water together to
make a thin pancake batter consistency, drizzle into stew slowly
while whisking quickly to prevent lumps, add a little at a time
until you are happy with the thickness. Serve with homemade bread
or bannock.

Shawnalee Sears, Whitehorse, Yukon Territory
From: The Arctic Kitchen: Recipes of the North

---

Cheers

Jim

... And some forums are tin foil hat conspiracy theory loon magnets.

___ Blue Wave/QWK v2.20
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)