Quoting Dale Shipp to Jim Weller <=-

For some reason I often see posts addressed to Denis but not his
original message.

I just went to DOC's and searched for messages from Denis Mosko.
There was one on 4/26/2021, and then a gap to 9/13/2021

But I saw this on Sept 10;

XXX

Area: COOKING
Msg#: 7640 Date: 09-10-21
05:14
From: Dave Drum Read: Yes
Replied: No
To: Denis Mosko Mark:
Subj: Nando's

-=> Denis Mosko wrote to Shawn Highfield <=-

With the cost of living so high there that's probably still

like living

in the GTA making $14.25 an hour.

What is GTA?

Welcome back, Denis.

XXX

That's just one example to responses to unseen posts. There have
been others periodically. Perhaps somebody like Sean can figure out
what's going on.





Cheers

Jim

... He seems like a pretty reliable source for electro-techy stuff

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* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

On 10-16-21 18:38, Jim Weller <=-
spoke to Dale Shipp about missing messages <=-

For some reason I often see posts addressed to Denis but not his
original message.

I just went to DOC's and searched for messages from Denis Mosko.
There was one on 4/26/2021, and then a gap to 9/13/2021

But I saw this on Sept 10;

XXX

Area: COOKING
Msg#: 7640 Date: 09-10-21
05:14
From: Dave Drum Read: Yes
Replied: No
To: Denis Mosko Mark:
Subj: Nando's

Denis Mosko wrote to Shawn Highfield <=-

The message that Dave is responding to is not on DOC's. My only
explanation is that there is a break in the force.

That's just one example to responses to unseen posts. There have
been others periodically. Perhaps somebody like Sean can figure out
what's going on.

I hope that he does take a look at it and try to find out where the
break is.


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

Title: Chicken And Dumplings
Categories: Cajun, Chicken, Stew
Yield: 6 servings

-====CHICKEN STEW==========
4 lb Chicken - cut into serving
-pieces
3 c Water
2 c Chicken broth - strong
1 ts Salt
1/4 ts White pepper
1/8 ts Cayenne pepper
1 Garlic clove - minced (about
1 Tsp)
1 1/2 Celery ribs
1 lg Onion - halved
2 tb Parsley - chopped
-====DUMPLINGS=============
2 c Flour
1 tb Baking powder
1/2 ts Salt
1/4 ts Baking soda
3 tb Shortening
1 c Buttermilk
3 tb Flour - mixed with 1/3 cup
-water

To make chicken stew: Place chicken in a 4-quart Dutch oven with the
water, broth, salt, white pepper, and cayenne. Bring to a boil and
skim foam for a minute or two. Reduce heat to a simmer and add
garlic, celery, onion, and parsley. Cover and simmer gently 1-1/4
hours before adding dumplings.

To make dumplings: Sift flour, baking powder, salt, and baking soda
together. With a fork or pastry blender (or in a food processor),
work the shortening into the flour mixture until the texture is that
of cornmeal. Rapidly stir in buttermilk. Form dough into a ball and
with floured hands knead it on a floured board for a few seconds,
until bouncy. Roll out dough into a square or rectangle 1/2 inch
thick and cut it into 1-1/2 inch squares. Drop into the hot chicken
stew when the chicken is nearly done, cover the pot again and simmer
15 minutes.

With a slotted spoon, remove chicken and dumplings to a platter or
serving dish. Off heat, stir the flour paste into the broth left in
the pot. Return to low heat and simmer for a few minutes, stirring
constantly, until thickened to a gravy. Pour the gravy over the
chicken and dumplings and serve immediately.

Cookin' with Queen Ida
Prima Publishing
P.O. Box 1260QI
Rocklin, CA 95677

ISBN 1-55958-050-X
Source: Cookin' with Queen Ida
From: Fred Towner Date: 10-11-94

MMMMM




... Shipwrecked in Silver Spring, Maryland. 01:16:24, 18 Oct 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
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JIM WELLER wrote to DALE SHIPP <=-

That's just one example to responses to unseen posts. There have
been others periodically. Perhaps somebody like Sean can figure out
what's going on.

I am not sure, honestly, but it may have something to do with my feed setup.
I have been really busy lately as Social Security denied my claim so I am beginning the appeals process. The BBS has sat for a bit but I have been working on it a little. Still not sure why there was missing mail but there doesn't seem to be any issues right now.

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

Title: Cream Cheese Pound Cake
Categories: Cakes, Usenet
Yield: 1 Cake

3/4 lb Butter
3 c Sugar, granulated
1/2 lb Cream cheese
6 lg Eggs
3 c Cake flour, sifted
1/4 ts Salt
1 1/2 ts Almond extract
1 ts Vanilla extract

Pre-heat oven to 325 degrees F. Cream the butter, sugar and cheese
together until the mixture is light and fluffy. Add salt, vanilla and
almond extract. Beat well. Add eggs, one at a time, blending well
after each.

Stir in flour. Don't be vigorous; mix it just enough to incorporate
the flour. Spoon into a greased tube pan. Bake in preheated oven for
1 1/2 hours. Cool for 15-20 minutes, then invert the cake onto a
serving dish and remove the tube pan. If you wait too long, it will
stick.

NOTES:

* A pound cake made with cream cheese -- I got this recipe from
Annette Hall at Computer System Resources, in Georgia
(annette@gacsr.UUCP). She posted it to net.cooks, claiming that it's
the best pound cake you'll ever taste. She's right! Yield: One large
cake.

: Difficulty: easy
: Time: about 2 hours and 15 minutes
: Precision: measure carefully.

: Jeff Lichtman
: Relational Technology, Inc., Alameda, California, USA
: {amdahl,sun}!rtech!jeff
{ucbvax,decvax}!mtxinu!rtech!jeff

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... After all is said and done, a lot more has been said than done.
___ MultiMail/Linux v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS (1:18/200)

Quoting Sean Dennis to Jim Weller <=-

I am not sure, honestly, but it may have something to do with my feed setup. I have been really busy lately as Social Security denied my
claim so I am beginning the appeals process. The BBS has sat for a bit but I have been working on it a little. Still not sure why there was missing mail but there doesn't seem to be any issues right now.

The last time this happened Denis Mosko sent a message to Dave Drum
that never showed up at Doc's but Dave saw it on one of the other
BBSs he uses. I did see the response from Dave to Denis on docs
though. You'll have to ask Dave which BBS he saw the original
message on and which one he responded on and then go from there.

This bologna won't be bland like cheap store brands are. It peppery,
fermented and smoked.

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

Title: Fowler's Trail Bologna
Categories: Sausage, Beef, Pork, Smoked, Preserving
Yield: 10 pounds

6 lb Lean beef
4 lb Pork
1 tb Paprika
1 tb Allspice
3 1/2 oz Salt
3/4 oz Corn syrup solids
2 ts Prague powder #1
2 tb Ground white pepper
1 tb Ground nutmeg
1 tb Onion powder
3/4 oz Powdered dextrose
1 3/4 oz Fermento

Country-style or trail bologna, as it is sometimes called, is a
bologna made with coarse cuts of meat. In the early days of
sausage making there were no emulsifying machines and most of the
meat was cut by grinding the fat meat through a 1/ 8" or 3/16"
grinder plate. The lean meat is ground through a 1/4" or 3/8"
grinder plate. The coarseness of the meat greatly depends on the
person making the bologna.

After the meat is ground, add the remaining ingredients and mix
thoroughly until evenly distributed. Then place the meat in
containers or tubs and pack tightly to eliminate air pockets. Do
not pack more than 6" high. Then place the mixture in a cooler at
45-50 F. for 48 hours. Regrind it through a 3/8" grinder plate and
stuff it into protein-lined 3 1/2" x 24" casings or beef middles
and keep at 45-50 F. for 12 hours.

Place bologna into 120 F. preheated smoker until it starts to take
on a brown color, with draft and damper 1/2 open. Increase the
smokehouse temperature to 170 F. and keep the sausage there until
an internal temperature of 158 F. is reached. Remove the sausage
and air-cool it over night at 60-70 F. Smoke the sausage again the
next day for about 48 hours, or until it has a dark brown color.

After smoking, store the sausage at 65 F. for 10-12 days with
a relative humidity of 70-80%. Place the sausage in a cooler at
40-45 F. to achieve 18-20% weight loss.

g.m.fowler

MMMMM


Cheers

Jim


... I'm so sick of eating the same thing; when are new animals coming out?

___ Blue Wave/QWK v2.20
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JIM WELLER wrote to SEAN DENNIS <=-

The last time this happened Denis Mosko sent a message to Dave Drum
that never showed up at Doc's but Dave saw it on one of the other
BBSs he uses. I did see the response from Dave to Denis on docs
though. You'll have to ask Dave which BBS he saw the original
message on and which one he responded on and then go from there.

Goood luck with that. I've slept since then. I've been in correspondence with Sean and Shawn since their "feed" does not always send along all of my posts from Janis' or Mark's boards. If I post from either Tin'y or Outpost - all transmit perfectly. Go figger. Makes me glad I'm no longer a SysOp.

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

Title: Bulletin Board Tortilla Rolls
Categories: Breads, Appetisers, Dairy, Cheese, Chilies
Yield: 60 Servings

5 lg Flour tortillas
1 bn Green onions; chopped
4 oz Can chopped green chilies;
- drained
8 oz Cream cheese; softened
8 oz Sour cream
1/2 lb Cheddar cheese; shredded
Salt & pepper
Salsa, sour cream, guacamole
- or your favorite dip ideas

Have tortillas at room temperature. Place the remaining
ingredients in a bowl mix with an electric mixer on low
until well combined. Spread mixture thinly and evenly
over tortillas within 1/8" of edge. Roll up jelly-roll
fashion and wrap each tortilla in plastic wrap.

Refrigerate overnight.

When ready to serve, slice in 3/4" rounds and arrange on
serving plate.

Serve plain or with salsa.

Note: tortillas will dry out if cut too far in advance.
Serve with your favorite salsa or a few different dips,
Ranch dressing, guacamole, sour cream, your choice.

Makes about 60 appetizers.

NOTES : These are good with crab meat, too!

From: http://southernfood.about.com

Uncle Dirty Dave's Archives

MMMMM

... "Though their life was modest, they believed in eating well." James Joyce

--- BBBS/Li6 v4.10 Toy-5
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