• missing messages

    From JIM WELLER@1:135/392 to DALE SHIPP on Sat Oct 16 18:38:00 2021

    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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  • From Dale Shipp@1:261/1466 to Jim Weller on Mon Oct 18 01:10:00 2021
    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
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  • From Sean Dennis@1:18/200 to Jim Weller on Sun Oct 24 15:21:20 2021
    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)
  • From JIM WELLER@1:135/392 to SEAN DENNIS on Mon Oct 25 22:52:00 2021

    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?

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  • From Dave Drum@1:261/38 to Jim Weller on Wed Oct 27 06:35:18 2021
    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

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