* Crossposted from: 2

Quoting Sean Dennis to Jim Weller <=-

(Addendum: I read Dale's response after I wrote this message...)

There has been very little traffic here (from Doc's) for three days
running and I certainly have not seen any messages from Dale.

There's probably a broken link somewhere.


Cheers

Jim


... They always use fake dinosaurs in movies.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

JIM WELLER wrote to SEAN DENNIS <=-

* Crossposted from: 2

Quoting Sean Dennis to Jim Weller <=-

(Addendum: I read Dale's response after I wrote this message...)

There has been very little traffic here (from Doc's) for three days running and I certainly have not seen any messages from Dale.

There's probably a broken link somewhere.

Beg to doubt that. Traffic in other echoes has been more-or-less as
expected. Recipes and Home_Cooking are chugging right along, as is the
Amiga echo. Also Classic Computers.

The only glitch I have noted is in a packet of saintly recipes uploaded
to Sestar (formerly Waldo's) that threw a bunch of dupes at Janis' board
but nowhere else.

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

Title: Beetnik Sablefish San Sebastian
Categories: Seafood, Pork, Beans, Herbs, Chilies
Yield: 4 Servings

4 Beetnik Sablefish fillets
2 tb Olive Oil
2 c Sofrito (below)
1 1/2 c Homemade fish or chicken
- stock
1 c Chorizo; diced
1 c Cooked white beans
3 tb Butter
Salt & pepper
Fresh herbs such as chervil,
- lemon thyme and/or Italian
- parsley

MMMMM--------------------------SOFRITO-------------------------------
4 tb Olive Oil
1 c Yellow onion; fine dice
1 c Red bell pepper; cored, fine
- dice
1/2 c Tomato; peeled, seeded, fine
- dice
5 cl Garlic; minced
2 tb Paprika
1 ts Cayenne pepper
1 tb Tomato paste

SOFRITO: Heat oil in a large sauté pan over medium heat.
Add the onion, red pepper, garlic and sauté for 10
minutes, stirring frequently. Add paprika, cayenne, and
tomato paste. Add the stock and chorizo and simmer for 5
minutes. Add the white beans. Remove from heat and stir
in the butter. Adjust the seasoning to taste.

Season fillets with salt and black pepper. Place 2
tablespoons of olive oil in a sauté pan over medium
heat. Sear the fish skin side down for 1 minute, turn
and cook for another minute. Place the skillet in a 400F
oven and roast for 7 minutes.

To serve, divide the Sofrito based sauce among 4 large
serving bowls, top with Sablefish and garnish with fresh
herbs.

PALEO AND GLUTEN FREE VERSION: Eliminate the white beans
from the recipe and replace the butter with clarified
butter (or omit altogether).

RECIPE FROM: https://www.beetnikfoods.com

Uncle Dirty Dave's Archives

MMMMM

... Don't wreck a sublime chocolate experience by feeling guilty.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

On 01-20-19 21:54, Jim Weller <=-
spoke to Sean Dennis about missing messages <=-

There has been very little traffic here (from Doc's) for three days running and I certainly have not seen any messages from Dale.

There's probably a broken link somewhere.

There were a few days when all the usual suspects were quiet. In fact,
one day I got my QWK packet to see only a single message, from Bill
Swisher who is posting via my BBS.


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

Title: RHUBARB ONION RELISH
Categories: Fruits, Relishes, Appetizers
Yield: 1 Servings

4 c Chopped rhubarb
4 c Chopped onion
1 ts Ground cloves
2 c Vinegar
1 ts Salt
1 ts Cinnamon

Cook rhubarb and vinegar together for 20 minutes, then add
remaining ingredients and simmer for one hour. Put through a ricer
then return to kettle and boil. Pour into hot sterilized jars, and
cap with hot lids.

Submitted By CARLA TAYLOR On 07-30-94

Recipe posted by: Rick Cosby

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:29:20, 22 Jan 2019
___ Blue Wave/DOS v2.30

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

Quoting Jim Weller to Sean Dennis on 01-20-19 21:54 <=-

Quoting Sean Dennis to Jim Weller <=-

(Addendum: I read Dale's response after I wrote this message...)

There has been very little traffic here (from Doc's) for three days running and I certainly have not seen any messages from Dale.

Agreed on the little traffic, but it was the same pretty much everywhere else... I know I was running behind, Michael's been traveling, and Ruth
Haffly wasn't posting at her usual pace.... As to Dale, though, that
night, I only saw his three messages (dated the 19th) on Sean's board,
not here, not on Tiny's, and not at SouthEast Star.... I thought mybe
they were just delayed, but they've not shown up since, just the new
ones dated the 20th....

There's probably a broken link somewhere.

Possibly a temporarily disturbed one, anyway.... But the problem
doesn't seem to be at Doc's...

ttyl neb

... Procrasinators Anonymous Meeting tomorrow. Or day after...

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dave Drum to Jim Weller on 01-21-19 06:56 <=-
JIM WELLER wrote to SEAN DENNIS <=-

-=> Quoting Sean Dennis to Jim Weller <=-

(Addendum: I read Dale's response after I wrote this message...)

There has been very little traffic here (from Doc's) for three days
running and I certainly have not seen any messages from Dale.
There's probably a broken link somewhere.

Beg to doubt that. Traffic in other echoes has been more-or-less as expected. Recipes and Home_Cooking are chugging right along, as is the Amiga echo. Also Classic Computers.

I'd agree with that... you probably saw my reply to Jim... but the only
thing I've seen go missing were three messages from Dale dated the 19th,
which DID show up on Outpost, but nowhere else.... One of the messages
was a reply to a new poster, which I may re-post from Sean's...

The only glitch I have noted is in a packet of saintly recipes
uploaded to Sestar (formerly Waldo's) that threw a bunch of dupes at Janis' board but nowhere else.

And as I'm not checking things at Janis', I'd not seen that...

ttyl neb

... Fish should smell like the tide. If they smell like fish it's too late

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

NANCY BACKUS wrote to DAVE DRUM <=-

(Addendum: I read Dale's response after I wrote this message...)

There has been very little traffic here (from Doc's) for three days
running and I certainly have not seen any messages from Dale.
There's probably a broken link somewhere.

Beg to doubt that. Traffic in other echoes has been more-or-less as expected. Recipes and Home_Cooking are chugging right along, as is the Amiga echo. Also Classic Computers.

I'd agree with that... you probably saw my reply to Jim... but the only thing I've seen go missing were three messages from Dale dated the
19th, which DID show up on Outpost, but nowhere else.... One of the messages was a reply to a new poster, which I may re-post from
Sean's...

Hmmmmmmmmmm ........ I just checked my messages/replies to Dale from
Sean's. The one I thought may have been to one of the missing three is
actually from MLK day. (21 Jan)

The only glitch I have noted is in a packet of saintly recipes
uploaded to Sestar (formerly Waldo's) that threw a bunch of dupes at Janis' board but nowhere else.

And as I'm not checking things at Janis', I'd not seen that...

Janis is one of my mainstay boards - like Doc's even if neither has a
Scrabble door. Bv)=

This is NOT really BBQ even though the title claims such. No smoke,
grill or flame involved. I've made similar - in the oven. But never
claimed it was BBQ.

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

Title: Doc Boyle's Bar-B-Q
Categories: Pork, Bbq, Sauces, Chilies, Citrus
Yield: 3 Servings

3 lb Pork roast; fat trimmed,
- boiled, cooled, shredded
- by your own little fingers
- so as to be stringy
1 md Onion; chopped fine
1 cl Garlic; minced
2 tb Oil
2 tb Brown sugar
1 tb Horseradish
2 tb Vinegar
1/8 ts Black pepper
1/8 ts Cayenne pepper
1/2 tb Dry mustard
1 ts Salt
1/2 c Celery
1 c Water
4 tb Real-Lemon concentrate
1 c Red Gold catsup
3 tb Worcestershire sauce

To prepare: Cook onion and garlic in oil until lightly
brown. Add dry ingredients and blend in. Add remainder.
Simmer slowly for 1 to 2 hours.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... He aint dead; he's electroencephalographically challenged
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

On Jan 23, 2019 06:50am, DAVE DRUM wrote to NANCY BACKUS:

There has been very little traffic here (from Doc's) for three days
running and I certainly have not seen any messages from Dale.
There's probably a broken link somewhere.

Beg to doubt that. Traffic in other echoes has been more-or-less as
expected. Recipes and Home_Cooking are chugging right along, as is the DD>> Amiga echo. Also Classic Computers.

My email is fidosysop@gmail.com if the board is experiencing problems.

... Still Here Since 1991 BBS.FIDOSYSOP.ORG Web or Telnet
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Sean Dennis to Jim Weller <=-

(Addendum: I read Dale's response after I wrote this message...)

There has been very little traffic here (from Doc's) for three days running and I certainly have not seen any messages from Dale.

There's probably a broken link somewhere.

Beg to doubt that. Traffic in other echoes has been more-or-less as expected.

This echo had abnormally light traffic for a while: On Jan 18 there
was 1 message and on Jan 19 4 messages with none from Dale despite
Sean inferring that he had joined the thread about beef allergies and
ticks.

But apparently there isn't a breakdown in message dissemination,
just a lull in conversations.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Fish Pontchartrain
Categories: Cajun, Fish, Sauces, Crab, Shrimp
Servings: 4

FOR THE FISH:
1/2 c all-purpose flour
1/2 ts salt
1/2 ts fresh cracked black pepper
1 egg, lightly beaten
4 X 4 OZ white fish fillets
2 TB vegetable oil
2 TB butter
FOR THE SAUCE:
4 TB butter
1/2 pt button mushrooms, finely
diced
1/4 green bell pepper, finely
diced
1/2 stalk celery, finely diced
1/2 md onion, finely diced
2 cloves garlic, crushed
2 TB all-purpose flour
1/2 ts crushed red pepper
1/4 c lemon juice
1/2 c white wine
1/2 c chicken stock
1/4 c heavy cream
8 md raw shrimp, roughly chopped
4 oz lump crab meat

Pontchartrain sauce is a delightful Cajun sauce loaded with seafood,
tender vegetables and bold spices. In this case I used some juicy
chopped shrimp and lump crab meat and served it over some pan fried
white fish, but you could also serve this sauce over pasta or rice
and still have a complete meal.

Heat the oven to 200F, or the lowest setting for keeping food warm.

In a medium dish combine the flour, salt, and pepper until well
blended. Pour the beaten egg into medium flat dish.

To bread the fish begin by dipping in flour, tapping off the excess.
Dip the fish in the egg, allowing an excess to drip off, then coat
again in the flour.

In a medium skillet over medium heat melt the butter with the oil
until the butter foams. Add the fish and cook until golden brown on
both sides and the fish reaches an internal temperature of 135 F.
Transfer the fish to a baking sheet and keep warm in the oven while
you prepare the sauce.

In the same pan you cooked the fish in over medium heat add the
butter and melt until it foams. Once it foams add the mushrooms,
bell pepper, celery, and onion and cook until they begin to soften,
about five minutes. Add the garlic and cook for one minute more.
Add the flour and red pepper and cook until no dry flour remains,
about three minutes.

Once the flour is cooked add the lemon juice, wine and chicken stock
and cook, stirring well, until the sauce comes to a boil and
thickens. Reduce by 1/3 then add the shrimp and crab. Reduce the
heat to medium-low and cook until the shrimp are opaque, about four
minutes. Stir in the cream and cook for one to two minutes more.

To serve plate the fish and spoon the sauce over the top.

Kelly Jaggers

From: Http://Evilshenanigans.Com

MMMMM-------------------------------------------------


Cheers

Jim


... They always use fake dinosaurs in movies.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 01-22-19 22:56, Nancy Backus <=-
spoke to Dave Drum about Re: missing messages <=-

Beg to doubt that. Traffic in other echoes has been more-or-less as expected. Recipes and Home_Cooking are chugging right along, as is the Amiga echo. Also Classic Computers.

I'd agree with that... you probably saw my reply to Jim... but the
only thing I've seen go missing were three messages from Dale dated the 19th, which DID show up on Outpost, but nowhere else.... One of the messages was a reply to a new poster, which I may re-post from
Sean's...

The three messages you are referring to were dated on the 20th, about
3:30 am. I just looked and they did not turn up on DOC's. I have no
idea why that might be. I upload to Janis -- and from there they should
go to the world. I notice that Ed Koon also feeds from Janis. Don't
know what to make of that.

I no longer have a chain of nation wide BBSes that I can log onto.
Back when I was moderator, I did that to help track down breaks in the
feed. Now the only such BBS I have is DOC's and since he and I both
feed from the same place, that does not tend to highlight tears in the
fabric of the force.


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

Title: LEMON-BASIL CARROT BUNDLES
Categories: Appetizers
Yield: 20 Servings

6 md Carrots Scraped
1/4 c Water
1 tb Lemon Juice
1 ts Sugar
1 cl Garlic Minced
1 ts Dried Whole Basil
1/4 ts Grated Lemon Rind
1 tb Olive Oil
6 Green Onions
3 Lemons Thinly Sliced

Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water,
Lemon Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover.
Cookover Medium Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender.
Remove From Heat. Place Carrots in A Shall Bowl; Reserving Cooking
Liquid in Saucepan. Add Basil, Lemon Rind & Oil To Cooking Liquid &
Set Aside. Trim White Portion From Green Onions. Place Tops in A
Large Boil. Add Boiling Water To Cover. Drain Immediately & Rinse
Under Cold Water. Cut Tops Into 20 Narrow Strips. Gather 4 Carrot
Strips Into A Bundle & Tie With Onion Strip. Repeat Procedure With
Remainingcarrots & Onions Strips. Place Bundles in A Large Shallow
Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1 Hour.
Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid.
Arrange Bundles On A Serving Platter Lined With Lemon Slices If
Desired.
Fat 0.3. Chol. 0.

MMMMM






... Shipwrecked on Hesperus in Columbia, Maryland. 02:43:17, 24 Jan 2019
___ Blue Wave/DOS v2.30

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

ED KOON wrote to DAVE DRUM <=-

There has been very little traffic here (from Doc's) for three days
running and I certainly have not seen any messages from Dale.
There's probably a broken link somewhere.

Beg to doubt that. Traffic in other echoes has been more-or-less as
expected. Recipes and Home_Cooking are chugging right along, as is the
Amiga echo. Also Classic Computers.

My email is fidosysop@gmail.com if the board is experiencing problems.

There was no problem with Doc's - or Janis. Everyone in the Cooking echo
just dummied up at the same time. BBS outages are not echo specific - as
I pointed out. HOME_COOKING and RECIPES were chugging along just fine.

But, I've got your email in my address book - you can't escape .... Bv)=

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

Title: Cybersauce From the Bbq Mailing List
Categories: Bbq, Sauces, Chilies, Citrus
Yield: 1 Servings

1 lg Canadian onion; grated
1/2 c Bell pepper; grated
4 cl Garlic; minced
Drippings from 4 oz streaky
- bacon; reserve bacon for
- BLT sandwiches
1/2 c Ground NuMex chile
2 ts Cumin
2 tb Ground mustard
1 c Cider vinegar
28 oz Catsup
2 ts Nuoc mam
2 tb Worcestershire
1 ts Lemon peel
1 ts Coarse ground black pepper
1 ts Ground white pepper
6 Chipotles en adobo; minced
1/2 c Brown sugar
Pickling spice (about golf
- ball sized in cheesecloth
- or a nylon sock)
1 ts Rosemary; crushed
2 Lemons; juiced
12 oz Beer (malty, low hopped)
1/2 c Jack Daniels
Your choice of hot pepper
- sauce

Fry some bacon and remove from skillet. Saute onions
and green pepper in drippings until onions are
translucent. Add garlic and stir for 1 minute. Add
chile powder, cumin, and mustard. Cook for two minutes
until the kitchen is bursting with aroma. Add remaining
ingredients. Bring to a boil and reduce heat to low
stirring frequently. Simmer one hour or until it
reaches desired thickness.

Remove sock before serving.

Serve with beef, pork, poultry, or Twister.

From: Kit Anderson

Uncle Dirty Dave's Archives

MMMMM

... Not many innocent people feel the need to retain 35 lawyers.
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

JIM WELLER wrote to DAVE DRUM <=-

(Addendum: I read Dale's response after I wrote this message...)

There has been very little traffic here (from Doc's) for three days running and I certainly have not seen any messages from Dale.

There's probably a broken link somewhere.

Beg to doubt that. Traffic in other echoes has been more-or-less as expected.

This echo had abnormally light traffic for a while: On Jan 18 there
was 1 message and on Jan 19 4 messages with none from Dale despite
Sean inferring that he had joined the thread about beef allergies and ticks.

But apparently there isn't a breakdown in message dissemination,
just a lull in conversations.

Wouldn't it be nice if in the real world people with nothing to say
would just shut the .... up?

Apparently three of Dale's posts only got partially out into the Phydeaux sphere. I saw them at Sean's Outpost but it seems they never made it to
Doc's .... I'm not a Fido Mechanic so I dunno what the problems were.

Apparently his welcome message to Kurt Weiske was among the walkabout
posts. <SHRUG>

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

Title: Moongra Raita (Radish Pods Raita)
Categories: Dairy, Chilies, Vegetables, Curry
Yield: 4 servings

1 c Curd
1/2 c Moongre steamed
1/2 ts Mustard seed
1/2 ts Jeera
1 ts Urad dal
1 ts Channa dal
Handful curry leaves
2 (to 3) red chilies; dry
Salt
pn Hing
1 ts Oil

Whisk the curd with a little water and salt to get
a smooth texture.

Add steamed moongre and keep aside.

In a small pan, heat oil.

Add a pinch of hing, followed by mustard and jeera.
When they crackle, add the dals, curry leaves and
chile and roast till slightly brown.

Add to the curd and moongra mixture, Serve chilled.

RECIPE FROM: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... To eat well in England you should have breakfast three times a day
--- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)

Quoting Nancy Backus to Jim Weller <=-

(Addendum: I read Dale's response after I wrote this message...)

There has been very little traffic here (from Doc's) for three days running and I certainly have not seen any messages from Dale.

As to Dale, though, that night, I only saw his three messages
(dated the 19th) on Sean's board, not here, not on Tiny's, and
not at SouthEast Star....

Yeah I guess there was just a lull in conversations generally and a
single packet that didn't get out for some reason.

Perlow seems to be a derivative of polo, polow, pilau, pilaf, plov,
paella, pulao, pallao and so on.

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Perlow (A Southern Rice Dish)
Categories: American, Southern, Rice, Pork
Servings: 4

3/4 lb hog jowl bacon
1 lg onion, diced
2 celery stalks, diced
1 lg green pepper, diced
3 clove garlic, minced
1 cn diced tomatoes, undrained
1 ts salt
1 ts cajun seasoning
1/2 ts black pepper
1/2 ts ground sage
3 bay leaves
2 1/2 c rice
4 3/4 c water

I usually make this with hog jowl bacon (it's how I first tasted it)
- but i also use bacon, ham or sausage - they work well too.
Actually, any meat you prefer could be used - just make sure you fry
everything up with some bacon grease for the best flavor.

Prep and trim bacon. Chop into large bite sized pieces. In a large
skillet - fry bacon over high heat, stirring often, for 5 minutes.
Add onions and celery. Continue cooking for 10 -15 minutes, stirring
often, until bacon and onions are browned. Do not let burn.

Drain grease. Leave a small amount in skillet. Add in green peppers,
garlic, tomatoes and seasoning. Saute for 5 minutes - stirring
often.

Add in rice and water. Stirring often, bring to a boil. Cover with
tight fitting lid, reduce heat to low and simmer for 25 minutes.
Remove skillet from heat. Fluff rice with fork,recover and let rice
sit (off of heat) for another 15 - 20 minutes before serving.

From: "craftycookingmama "

From: Https://Cookpad.Com/Uk

MMMMM-------------------------------------------------

Cheers

Jim


... They all told Beethoven he couldn't be a musician but did he listen?

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dale Shipp to Jim Weller on 01-22-19 01:24 <=-

There has been very little traffic here (from Doc's) for three days
running and I certainly have not seen any messages from Dale.
There's probably a broken link somewhere.

There were a few days when all the usual suspects were quiet. In
fact, one day I got my QWK packet to see only a single message, from
Bill Swisher who is posting via my BBS.

Yes, I remember that day... that's all that was in my packet, also...
and a day that I'd not been able to make up a packet myself to upload, I believe....

ttyl neb

... Fish should smell like the tide. If they smell like fish it's too late

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Hi Jim,

Yeah I guess there was just a lull in conversations generally and a
single packet that didn't get out for some reason.

Perlow seems to be a derivative of polo, polow, pilau, pilaf, plov, paella, pulao, pallao and so on.

We had this for the first time last month in South Carolina, near the
SC/GA line. We'd stopped for supper at a little bbq buffet place; this
was one of the things available. The waitress described it basically as
rice cooked in meat (usually the meat to be served with it) juices. In
all the years we've lived in the southeastern states (mostly NC, a
couple of years in GA), we'd never heard of it before. Tried it with the
pork bbq and gravy--it was good.

Title: Perlow (A Southern Rice Dish)
Categories: American, Southern, Rice, Pork
Servings: 4

Probably as many different recipies for that as there are southern
cooks. (G)

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


... It works! Now, if only I could remember what I did.

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

We had a few days where Marc Lewis had been changing Sursum Corda and
had not reconfigured our points so we were cut-off. After I emailed him
about it, he fixed things for us so we are back to getting messages in
and out.

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)

Quoting Dale Shipp to Nancy Backus on 01-24-19 02:44 <=-
On 01-22-19 22:56, Nancy Backus <=-
spoke to Dave Drum about Re: missing messages <=-

Beg to doubt that. Traffic in other echoes has been more-or-less as
expected. Recipes and Home_Cooking are chugging right along, as is the
Amiga echo. Also Classic Computers.

I'd agree with that... you probably saw my reply to Jim... but the
only thing I've seen go missing were three messages from Dale dated the
19th, which DID show up on Outpost, but nowhere else.... One of the
messages was a reply to a new poster, which I may re-post from
Sean's...

The three messages you are referring to were dated on the 20th, about
3:30 am. I just looked and they did not turn up on DOC's.

According to Sean's board, they were dated the 19th at 22:20, 22:36 and
22:43 respectively.... your date/time might be GMT..? But yes, they
never did show up at Docs or for that matter at Waldo's or Tiny's...

I have no idea why that might be. I upload to Janis -- and from
there they should go to the world. I notice that Ed Koon also feeds
from Janis. Don't know what to make of that.

Agreed, that makes no sense at all...

I no longer have a chain of nation wide BBSes that I can log onto.
Back when I was moderator, I did that to help track down breaks in the feed.

I still keep up with four, as backup, and tracking breaks... they don't
all feed from the same source... I used to log onto more, one was in
England until it went down...

Now the only such BBS I have is DOC's and since he and I both
feed from the same place, that does not tend to highlight tears in the fabric of the force.

It is particularly strange when bbses that feed from the same source
don't get the same messages, though... ;) I think Sean also feeds from Janis....

ttyl neb

... I've found a great way to start the day - I go straight back to bed!

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 2019 Jan 26 21:52:00, you wrote to DALE SHIPP:

Now the only such BBS I have is DOC's and since he and I both feed
from the same place, that does not tend to highlight tears in the
fabric of the force.

It is particularly strange when bbses that feed from the same source
don't get the same messages, though... ;) I think Sean also feeds
from Janis....

there may have been a problem with the pkt... i have, for some unknown reason, seen ""corrupted"" pkts come from janis' system... in most cases, they are not terminated properly (not a proper terminating nul character) and some mail tossers are pretty strict about that... the ones i've seen here i've manually hex edited to add the final terminator so my mail tosser would process it... i don't think i've seen the ones you guys are speaking of, though, and i don't have any .bad files in either of my inbound directories...

)\/(ark

Always Mount a Scratch Monkey
Do you manage your own servers? If you are not running an IDS/IPS yer doin' it wrong...
... We drive on parkways and park on driveways.
---
* Origin: (1:3634/12.73)

NANCY BACKUS wrote to DALE SHIPP <=-

The three messages you are referring to were dated on the 20th, about
3:30 am. I just looked and they did not turn up on DOC's.

According to Sean's board, they were dated the 19th at 22:20, 22:36 and 22:43 respectively.... your date/time might be GMT..? But yes, they
never did show up at Docs or for that matter at Waldo's or Tiny's...

Errrrmmmmm .... 03:30 Eastern Standard Time would be 08:30 UTC (Greewnwich time).

Time zones across United States
UTC-5 Eastern Standard Time (EST)
UTC-6 Central Standard Time (CST)
UTC-7 Mountain Standard Time (MST)
UTC-8 Pacific Standard Time (PST)
UTC-9 Alaska Standard Time (AKST)
UTC-10 Hawaii-Aleutian Standard Time (HST)

Sound like Dale's posts were via the Tardis Express - when it absolutely, positively has to be there before it is sent. Bv)=

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

Title: TARDIS Blue Velvet Cake
Categories: Cakes, Desserts, Dairy, Chocolate
Yield: 10 servings

1/2 c Shortening
1 1/2 c White sugar
2 lg Eggs
1 tb Cocoa powder
1 oz Tardis blue food colouring
2 1/4 c Self-rising flour
1 ts Salt
1 c Buttermilk
1 ts Vanilla extract
1 tb Apple cider vinegar
1 ts Baking soda
1/2 c Butter
16 oz Confectioners' sugar
Whatever toppings you like

Set an oven @ 350°F/175°C. Grease and flour two 10"
cake pans.

Beat the shortening and white sugar with an electric
mixer in a large bowl until light and fluffy. The
mixture should be noticeably lighter in color.

Room-temperature eggs should be added one at a time,
allowing each egg to blend into the shortening mixture
before adding the next.

Mix the cocoa and TARDIS blue food coloring in a
separate bowl and stir into the shortening mixture.

Combine the flour and salt. Pour in the flour mixture
alternately with the buttermilk, mixing until just
incorporated. Stir in vanilla extract.

In another separate bowl, mix the vinegar and baking
soda. Fold in the vinegar mixture while fizzing; mixing
just enough to evenly combine. Pour the batter into
prepared pan.

Bake in the oven until a toothpick inserted into the
center comes out clean, 30 to 35 minutes. Cool in the
pans for 10 minutes before removing to cool completely
on a wire rack before frosting.

TO MAKE FROSTING: Cream together butter and
confectioner's sugar, then add vanilla extract. Beat
until light and fluffy, then add blue food dye. Frost
cooled cake and sprinkle with toppings.

RECIPE FROM: https://www.justapinch.com

Uncle Dirty Dave's Archives

MMMMM

... TARDIS Express: When it absolutely must be there Before you send it!

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Quoting Stephen Haffly to Jim Weller <=-

We had a few days where Marc Lewis had been changing Sursum Corda and
had not reconfigured our points so we were cut-off. After I emailed
him about it, he fixed things for us so we are back to getting messages
in and out.

So there were a couple of hiccups disrupting traffic after all.

Another way to combine meat and rice (you can sub some other liquid
for the wine of course):

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

Title: Giouvarlakia (Meatballs in Tomato Sauce)
Categories: Groundmeat, Lamb, Greek, Sauces, Appetizers
Yield: 6 Servings

MEATBALLS:
1 1/2 lb Ground lamb
2 sl Whole-wheat bread,
-crusts removed
1/4 c Milk
1 tb Olive oil
1 Onion, chopped
1 Tomato, peel, seed, chop
2/3 c Long-grain rice
1 tb Fresh mint, chopped
1 pn Cinnamon, ground
2 tb Fresh parsley, chopped
1 Egg, beaten
1/4 c Red wine
Salt
Black pepper
SAUCE:
5 c Water
4 tb Tomato paste
1 Clove garlic, crushed
Fresh parsley, chopped

In a large mixing bowl, place the ground lamb.

On a plate, place the bread slices. Sprinkle the milk over the
slices and allow to soak for 10 minutes, or until the milk has
been soaked up into the bread. Add the bread to the ground meat.
Using your hands, mix the meat and bread together thoroughly.

In a small saucepan, heat the olive oil. Saute the onion and
chopped tomato for about 5 minutes. Add to the meat mixture. Add
the rice, mint, cinnamon, the 2 tablespoons of parsley, the beaten
egg, wine, salt, and pepper. Mix well to combine all of the
ingredients.

In a large deep skillet, place the water and stir in the tomato
paste. Add the garlic, and heat gently to bring to a boil. Simmer
for 5 minutes.

Using slightly damp hands, shape the meat mixture into round
balls, each about the size of a golf ball. Place the meatballs
into the simmering tomato sauce. Cover the skillet. Cook for 30
minutes, or until rice is cooked and the sauce has thickened.
Serve garnished with chopped fresh parsley.

Recipe: Greek Meze Cooking - Tapas of the Aegean by Sarah Maxwell.

From: David Pileggi Date: 05-17-99

MMMMM

Cheers

Jim


... Brits resisted decimalized currency; they thought it was complicated.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

On 01-26-19 21:52, Nancy Backus <=-
spoke to Dale Shipp about Re: missing messages <=-

The three messages you are referring to were dated on the 20th, about
3:30 am. I just looked and they did not turn up on DOC's.

According to Sean's board, they were dated the 19th at 22:20, 22:36
and 22:43 respectively.... your date/time might be GMT..? But yes,
they never did show up at Docs or for that matter at Waldo's or
Tiny's...

No way would I be typing or uploading messages at 22:xx. I tend not to
get out here to the computer before at least 01:00 and sometimes much
later. Perhaps for some strange reason, either Janis or Sean changed
the time stamp, but I'd doubt that since I think that we are all in the
same time zone.


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

Title: Pate Maison Ala Silver Palate
Categories: Appetizer
Yield: 10 servings

2 sm Celery ribs with leaves
4 Whole peppercorns
6 c Water
1 ts Salt
1 lb Chicken livers
Tiny pinch of cayenne pepper
1/2 lb (2 sticks) sweet butter
2 ts Dry mustard
1/2 ts Grated nutmeg
1/4 ts Ground cloves
1/4 c Roughly chopped onion
1 sm Garlic clove
1/4 c Calvados
1/2 c Dried currants

1. Add celery and peppercorns to 6 cups water in a saucepan. Add the
salt and bring to a boil. Reduce heat and simmer for 10 minutes.

2. Add chicken livers and simmer very gently for about 10 minutes;
livers should still be pink inside (slightly).

3. Drain; discard celery and peppercorns, and place livers in the
bowl of a food processor fitted with a steel blade. Add remaining
ingredients except currants and process until well blended and very
smooth.

4. Scrape into a bowl, stir in currants, and transfer pate to a 3-4
cup crock or terrine. Smooth the top of the pate, cover, and
refrigerate at least 4 hours. Allow the pate to stand at room temp
for about 30 minutes before serving.

About 3 cups pate, or 8+ servings

Source: The Silver Palate Restaurant, NYC

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:42:08, 28 Jan 2019
___ Blue Wave/DOS v2.30

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

On 2019 Jan 28 01:37:04, you wrote to Nancy Backus:

No way would I be typing or uploading messages at 22:xx. I tend not to get out here to the computer before at least 01:00 and sometimes much later. Perhaps for some strange reason, either Janis or Sean changed
the time stamp, but I'd doubt that since I think that we are all in the same time zone.

some systems attempt to convert the time stamps to the local time when they display them... they are not changed in the actual message... only in what is displayed on screen... it doesn't really work properly if all of the needed information is not available via the control lines, though...

)\/(ark

Always Mount a Scratch Monkey
Do you manage your own servers? If you are not running an IDS/IPS yer doin' it wrong...
... Isn't "Half Duplex" just an apartment?
---
* Origin: (1:3634/12.73)

Hi Dale,

No way would I be typing or uploading messages at 22:xx. I tend not to get out here to the computer before at least 01:00 and sometimes much later. Perhaps for some strange reason, either Janis or Sean changed
the time stamp, but I'd doubt that since I think that we are all in the same time zone.

That may have been an issue with my board. There were some updates I installed
to the operating system that somehow changed the computer's clock to GMT instead of EST and I hadn't caught it at that time.

Later,
Sean

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

Quoting Sean Dennis to NANCY BACKUS on 27 Jan 119 14:07:2 <=-
NANCY BACKUS wrote to DALE SHIPP <=-

It is particularly strange when bbses that feed from the same source
don't get the same messages, though... ;) I think Sean also feeds from Janis....

With a "store and forward" message system like Fidonet, all it takes
is one system barfing to upset the whole apple cart.
I do pull from Janis for my main Fidonet feed but I also pull from
Mark Lewis for netmail and regional echomail.

And you were the only bbs that I saw had Dale's messages that day... no
clue as to where any barf might have happened...

Meanwhile.... this message (along with two others from you locally)
didn't make it off this bbs.... so I'm answering it here... :)

-!- MultiMail/Win v0.51
! Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

What the ones that stuck had in common was that they were done in
Multimail.... the ones that I saw over at Docs and elsewhere had been
done directly on the bbs, I'm pretty sure (didn't have the Multimail
tearline, anyway, but had the GoldEd tearline).... Note above that the day/time stamp is skewed, as quoted from the message header, so maybe
there's some incompatibility between Multimail and the BW door....

ttyl neb

... Finagle's first Law: If an experiment works, something has gone wrong
--- Blue Wave/DOS v2.20
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

Hello Nancy.

28 Jan 19 22:21, you wrote to me:

there's some incompatibility between Multimail and the BW door....

The original BW setup has problems. I just realized that a lot of Dave's messages didn't go out of my system because the Maximus/2 version of BW (door) I have set up is not Y2K fixed. I set up Dale's BW packet fixer program just now so that shouldn't be an issue any more. Dave alerted me to it this morning
and I saw complaints from Squish (my mail tosser) about "Grunged dates in COOKING" that were Dave's messages he posted.

I am hoping that issue is now fixed and thanks to Dale for writing that program.

Later,
Sean

--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

Hello, Nancy!

Replying to a message of Nancy Backus to Sean Dennis:

Meanwhile.... this message (along with two others from you locally)
didn't make it off this bbs.... so I'm answering it here... :)

See my previous message about my BW setup not working right.

What the ones that stuck had in common was that they were done in Multimail....

Squish was rejecting any messages posted via BW because of Y2K date issues.

Later,
Sean

--- FleetStreet 1.27.1
* Origin: Outpost BBS Local Console (1:18/200)

On 2019 Jan 29 11:36:22, you wrote to Nancy Backus:

The original BW setup has problems. I just realized that a lot of Dave's messages didn't go out of my system because the Maximus/2 version of BW (door) I have set up is not Y2K fixed. I set up Dale's BW packet fixer program just now so that shouldn't be an issue any more.

you can get the binary patch from my system if you like... nancy's other half did it ;)

ftp://sestar.synchro.net/main/BLUEWAVE/00index.html

Dave alerted me to it this morning and I saw complaints from Squish
(my mail tosser) about "Grunged dates in COOKING" that were Dave's messages he posted.

yup, dave's good for that :)

I am hoping that issue is now fixed and thanks to Dale for writing
that program.

i never had to use either but i'm glad they were made available... dale's has been around the longest :)

)\/(ark

Always Mount a Scratch Monkey
Do you manage your own servers? If you are not running an IDS/IPS yer doin' it wrong...
... They're not leftovers, they're frozen assets!
---
* Origin: (1:3634/12.73)

Hi Mark,

you can get the binary patch from my system if you
like... nancy's other half did it ;)

I didn't know Richard could do OS/2 fixes. I'll take a peek.

yup, dave's good for that :)

Both Dave and Nancy have been calling for over a decade now on my BBS and I am honored to have then not only as callers but as "beta testers" too. It was because of Nancy that I figured out how to kludge up BW to work on Maximus.

(No recipe this message; hiding out online.)

Later,
Sean

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

On 2019 Jan 30 09:09:26, you wrote to me:

you can get the binary patch from my system if you
like... nancy's other half did it ;)

I didn't know Richard could do OS/2 fixes. I'll take a peek.

ahhh... i didn't realize you were using the OS/2 flavor of the binary... i thought you were using the DOS door which is easily patched... the OS/2 flavor uses a much different runtime library, IIRC...

yup, dave's good for that :)

Both Dave and Nancy have been calling for over a decade now on my BBS and

I

am honored to have then not only as callers but as "beta testers" too. It was because of Nancy that I figured out how to kludge up BW to work on Maximus.

they are very good users... i enjoy seeing them drop by my little shack in the woods :)

)\/(ark

Always Mount a Scratch Monkey
Do you manage your own servers? If you are not running an IDS/IPS yer doin' it wrong...
... Vegetarians: the enemy of everything good and decent in the human spirit. ---
* Origin: (1:3634/12.73)

Quoting Jim Weller to Nancy Backus on 01-23-19 22:06 <=-

There has been very little traffic here (from Doc's) for three days
running and I certainly have not seen any messages from Dale.

As to Dale, though, that night, I only saw his three messages
(dated the 19th) on Sean's board, not here, not on Tiny's, and
not at SouthEast Star....

Yeah I guess there was just a lull in conversations generally and a
single packet that didn't get out for some reason.

Or at least that didn't make it everywhere it should have... And I'm
still running behind, and not posting as much as usual... Combination of
too much going on here, and a brief couple days of not feeling well a
week ago....

Perlow seems to be a derivative of polo, polow, pilau, pilaf, plov, paella, pulao, pallao and so on.

Never had thought of it quite that way, but yes I can see that, in
context... ;) Cooking the rice along with the meat and veggies... I've
done something similar for years, but never gave it that name.... I'll
cook chicken or turkey (usually boned thighs) on the stove right in the
pan with the rice/water (often part stock or broth), adding onions,
celery etc while it cooks, and at the end, adding in some frozen
broccoli to cook in the last few minutes of the rice absorbing the
liquids.... Always makes its own "sauce"....

ttyl neb

... "At last I'm organized." he sighed and died

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

mark lewis wrote to Sean Dennis <=-

you can get the binary patch from my system if you like...
nancy's other half did it ;)

I did grab it, thank you. I'll make sure to make that available in my filebase. I'll give the Max/2 a run this weekend. It's untested now but when I get done with it, I'm sure Nancy and Dave will give it a work out.

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

Title: Arroz Con Pollo
Categories: Latino, Poultry, Rice, Pork
Yield: 4 servings

1 tb Olive oil
4 Chicken thighs
4 Chicken drumsticks
2 ts Salt
1/2 ts Fresh ground black pepper
2 oz Smoked ham; in 1/4" dice
1 sm Onion; chopped
2 cl Garlic; minced
1 Red bell pepper; chopped
1 Green bell pepper; chopped
14 oz Can tomatoes; drained,
- chopped
1 tb Tomato paste
2 c Chicken broth or stock
1 c Rice; preferably long-grain
2 tb Chopped fresh parsley

1. In a large, deep frying pan, heat the oil over moderately high
heat. Season the chicken with 1/4 teaspoon each of the Salt and
pepper. Cook the chicken, turning, until well browned, about 8
minutes in all.

Remove. Pour off all but 2 tablespoons of the fat from the pan.

2. Reduce the heat to moderately low. Add the ham, onion, and Garlic
to the pan and cook, stirring occasionally, until the onion starts to
soften, about 2 minutes. Add the bell peppers and cook, stirring
occasionally, until they start to soften, about 3 minutes longer.

3. Add the Tomatoes, tomato paste, broth, and the remaining 1 3/4
teaspoons salt and 1/4 teaspoon of the Pepper and bring to a simmer.
Stir in the rice and add the chicken in an even layer. Simmer,
partially covered, over moderately low heat until the chicken and
rice are just done, 20 to 25 minutes.

Sprinkle with parsley.

Contributor: Esther POrez Solsona

MMMMM

Later,
Sean
___ MultiMail/Win v0.51

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

mark lewis wrote to Sean Dennis <=-

ahhh... i didn't realize you were using the OS/2 flavor of
the binary... i thought you were using the DOS door which
is easily patched... the OS/2 flavor uses a much different
runtime library, IIRC...

Looks like Richard's patched it. It's in that archive.

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

Title: Country Chicken Pie
Categories: Poultry
Yield: 6 servings

1 c Fresh green beans, cut in
Small pieces
1 c Thinly cut carrots
1 c Diced celery
1 md Onion, chopped
1/2 ea Stick butter
3 c Cooked, diced chicken
1 tb Flour
1 ea Can cream of mushroom soup
1 x Chicken stock
1 pk Mrs. Smith's deep-dish pie
Crusts
3/4 c Bisquick (for latticework)
1 ea Egg yolk
1 tb Milk

Gently saute beans, carrots, celery and onion in butter until almost
tender, about 5 to 7 minutes. In a large bowl, toss chicken cubes in
flour. Stir in soup, sauteed vegetables and enough chicken stock to
moisten. Fill pie shells with mixture. Make pastry with Bisquick,
following directions on package. Roll out and cut into 1/2 inch
strips. crisscross strips across tops of pies and crimp edges.

Bake in a 350 degree oven 40 minutes until pastry is cooked through.
Combine egg yolk and milk and brush it over pastry strips. Return to
oven for 2 to 3 minutes. Makes 2 pies.

MMMMM

Later,
Sean
___ MultiMail/Win v0.51

--- Maximus/2 3.01
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

Quoting Mark Lewis to Nancy Backus on 01-27-19 11:09 <=-

It is particularly strange when bbses that feed from the same source
don't get the same messages, though... ;) I think Sean also feeds
from Janis....

there may have been a problem with the pkt... i have, for some unknown reason, seen ""corrupted"" pkts come from janis' system... in most
cases, they are not terminated properly (not a proper terminating nul character) and some mail tossers are pretty strict about that... the
ones i've seen here i've manually hex edited to add the final
terminator so my mail tosser would process it... i don't think i've
seen the ones you guys are speaking of, though, and i don't have any
.bad files in either of my inbound directories...

This instance seems to have been just an all-around weird one... :) I
know that the messages in question didn't show up in the packet from
your bbs I downloaded, and if you didn't have any show up in your Bad
files, then apparently it didn't reach you at all... The oddest part of
it may be that they DID show up at Sean's, as that's the only place I
saw them... And apparently, somewhere in the process, the dates on the
messages were changed, as well....

ttyl neb

... We're all carnivores eating lower members of the food chain

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dave Drum to Nancy Backus on 01-27-19 13:12 <=-
NANCY BACKUS wrote to DALE SHIPP <=-

The three messages you are referring to were dated on the 20th, about
3:30 am. I just looked and they did not turn up on DOC's.

According to Sean's board, they were dated the 19th at 22:20, 22:36 and
22:43 respectively.... your date/time might be GMT..? But yes, they
never did show up at Docs or for that matter at Waldo's or Tiny's...

Errrrmmmmm .... 03:30 Eastern Standard Time would be 08:30 UTC
(Greewnwich time).

Yes I know (and snipped the listing of time zones).... My calculation was
that the 19th at 22:30 EST would be equivalent to the 20th at 3:30
GMT... Granted that Dale was more likely to be posting at 3:30 EST than
at 10:30 EST.... but there was that 5 hour difference in the time that
Sean's bbs showed.... Perhaps something on his system presumed
wrongfully that Dale's times were GMT...? I know what came through in
my packets... and those date/time stamps are either from the original
poster (if left unchanged) or the bbs in question (if changed)....

Sound like Dale's posts were via the Tardis Express - when it
absolutely, positively has to be there before it is sent. Bv)=

Or they got transmogrified somewhere along the way..... :)

ttyl neb

... Time travel: Throwing the alarm clock at the wall.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Dale Shipp to Nancy Backus on 01-28-19 01:37 <=-

The three messages you are referring to were dated on the 20th, about
3:30 am. I just looked and they did not turn up on DOC's.

According to Sean's board, they were dated the 19th at 22:20, 22:36
and 22:43 respectively.... your date/time might be GMT..? But yes,
they never did show up at Docs or for that matter at Waldo's or
Tiny's...

No way would I be typing or uploading messages at 22:xx. I tend not
to get out here to the computer before at least 01:00 and sometimes
much later. Perhaps for some strange reason, either Janis or Sean
changed the time stamp, but I'd doubt that since I think that we are
all in the same time zone.

Understood... As I was saying, it almost looked like something/someone
thought your times were GMT and corrected them back 5 hours.... When I
reported them originally, it was as I saw them in the message packet
from Sean's Outpost.... and Sean's was the only place I saw them...
Dunno what time they might have had on Janis', were they there, since I
don't grab packets from her....

ttyl neb

... Dawn crept across the lawn, searching for her car keys.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

Quoting Sean Dennis to Nancy Backus on 01-29-19 11:36 <=-

there's some incompatibility between Multimail and the BW door....

The original BW setup has problems. I just realized that a lot of
Dave's messages didn't go out of my system because the Maximus/2
version of BW (door) I have set up is not Y2K fixed.

I'm pretty sure that Richard actually fixed that door for you with his patch.... it was working before when you were running the Maximus/2...
Also, my messages, uploaded in the BW door, using a BW reader rather
than MultiMail, didn't get grunged....

I set up Dale's BW packet fixer program just now so that shouldn't
be an issue any more. Dave alerted me to it this morning and I saw complaints from Squish (my mail tosser) about "Grunged dates in
COOKING" that were Dave's messages he posted.
I am hoping that issue is now fixed and thanks to Dale for writing
that program.

I don't think that Dale's program would do anything for the BW door
itself... it's just run on the message packet before it gets sent to a
QWK door....

ttyl neb

... Forbidden fruit is responsible for many a bad jam.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

NANCY BACKUS wrote to DAVE DRUM <=-

The three messages you are referring to were dated on the 20th, about
3:30 am. I just looked and they did not turn up on DOC's.

According to Sean's board, they were dated the 19th at 22:20, 22:36 and
22:43 respectively.... your date/time might be GMT..? But yes, they
never did show up at Docs or for that matter at Waldo's or Tiny's...

Errrrmmmmm .... 03:30 Eastern Standard Time would be 08:30 UTC
(Greewnwich time).

Yes I know (and snipped the listing of time zones).... My calculation
was that the 19th at 22:30 EST would be equivalent to the 20th at 3:30 GMT... Granted that Dale was more likely to be posting at 3:30 EST
than at 10:30 EST.... but there was that 5 hour difference in the time that Sean's bbs showed.... Perhaps something on his system presumed wrongfully that Dale's times were GMT...? I know what came through in
my packets... and those date/time stamps are either from the original poster (if left unchanged) or the bbs in question (if changed)....

That makes more sense. The odd thing is more that they only showed up
at Outpost. At least more odd than the time thing.

Sound like Dale's posts were via the Tardis Express - when it
absolutely, positively has to be there before it is sent. Bv)=

Or they got transmogrified somewhere along the way..... :)

Who knows when a stray cosmic ray will flip a bit and cause errata?

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

Title: Cosmic Zings
Categories: Breads, Beans, Fruits, Herbs, Chilies
Yield: 30 servings

MMMMM-------------------------CORN CUPS------------------------------
10 (6") corn tortillas
Oil for brushing tortillas

MMMMM---------------------SIZZLIN HOT SALSA--------------------------
2 Ripe mangoes
1 c Cooked black beans
3 Green onions; fine chopped
2 Jalapenos; cored, minced
2 ts Fresh gingerroot; minced
1/2 c Fresh cilantro; chopped
3 tb Lime juice
1 tb Brown rice syrup
Salt & cayenne pepper

Set the oven @ 400°F/205°C.

Using a cookie or biscuit cutter, cut the tortillas in
2" circles.

Brush both sides of each circle with oil and press the
circles into miniature muffin tins.

Bake the tortilla circles for six minutes or until they
are crisp.

Let cool.

Peel the mangoes and dice in 1/4" pieces.

Combine the mangoes with the remaining ingredients and
stir gently.

Add additional lime juice, brown rice syrup, or salt,
if needed.

Place a heaping teaspoon of salsa into each corn cup.

RECIPE FROM: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... "Time flies like an arrow; fruit flies like a banana" -- "Groucho" Marx

--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - Oshawa, ON, CA - http://tinysbbs.com (1:229/452)

Hello mark.

29 Jan 19 22:19, you wrote to me:

you can get the binary patch from my system if you like... nancy's
other half did it ;)

Unfortunately, that's not the right version. :)

I am using BW for Max 3.11, not 3.20. 3.20 does not support Max v3's text-based area definitions (division/name, i.e. local.netmail). Using 3.11 and creating Max v2 AREA.DAT files, I did get things to work right so I can use
the division/name setup.

So I guess I'll have to get a copy of the BW 3.11 EXE over to Richard...

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

Title: Sopaipillas
Categories: Mexican, Breads
Yield: 12 Servings

4 c Flour
2 t Sugar
1/4 c Shortening or lard
1 T Baking powder
1 1/2 t Salt
1 1/4 c Water or more if needed

Sift dry ingredients together. Cut in shortening until crumbly. Add
water and mix until holds together. Knead 10-15 times until dough
forms a smooth ball. Cover and let set for 20 minutes. Divide dough
into two parts. Roll dough to 1/8" thickness on lightly floured
board. Cut into 3" squares or triangles. Do not allow to dry; cover
those waiting to fried. When ready to fry, turn upside down so that
surface on bottom while resting is on top when frying. Fry in 3" hot
oil until golden brown, turning once. Add only a few at a time to
maintain proper temperature. Drain on paper towels.

MMMMM

Later,
Sean

--- GoldED/2 3.0.1
* Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)

Quoting Dave Drum to Nancy Backus on 02-01-19 12:50 <=-

Yes I know (and snipped the listing of time zones).... My calculation
was that the 19th at 22:30 EST would be equivalent to the 20th at 3:30
GMT... Granted that Dale was more likely to be posting at 3:30 EST
than at 10:30 EST.... but there was that 5 hour difference in the time
that Sean's bbs showed.... Perhaps something on his system presumed
wrongfully that Dale's times were GMT...? I know what came through in
my packets... and those date/time stamps are either from the original
poster (if left unchanged) or the bbs in question (if changed)....

That makes more sense. The odd thing is more that they only showed up
at Outpost. At least more odd than the time thing.

Agreed that that was the oddest thing, that they only showed up at
Outpost.... Apparently not even at Janis's, either....?

Sound like Dale's posts were via the Tardis Express - when it
absolutely, positively has to be there before it is sent. Bv)=

Or they got transmogrified somewhere along the way..... :)

Who knows when a stray cosmic ray will flip a bit and cause errata?

Indeed... :)

ttyl neb

... Honesty is the best policy, but insanity is a better defense.

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