Text 11016, 170 rader
Skriven 2007-01-27 21:32:57 av Sean Dennis (1:18/200)
  Kommentar till text 11012 av DAVE SACERDOTE (1:123/140)
Ärende: MYTHS 942
=================
Hello, DAVE.

27 Jan 07 20:10, you wrote to me:

 DS> There are several factors which have combined pretty uniquely in
 DS> this echo.

Indeed.  I have to honestly say that this is the most well-behaved and
welcoming echo in Fidonet that I participate in.  Unfortunately, many of the
echoes I moderate are dead, no matter how much I try to seed conversations.
Here, the conversation flows freely and happily.

 DS> First, although we happily welcome newcomers, most of us have been
 DS> here for a long time.  We know each others' likes and dislikes, and
 DS> which buttons we can hit to get a reaction. [g]  And like old
 DS> friends everywhere, we don't take it personally when we get ribbed.

Yep.  I was invited over here by Carol from HOME_COOKING, actually.  I'm still
in there, but a majority of my Fido time is spent here.  I was welcomed in and
even put up with when I just couldn't bring myself to admit I was wrong. ;)

 DS> Another thing is the shrinkage in Fido.  Because there are so
 DS> few of us left, it tends to make us a tighter-knit bunch.  I
 DS> participate on a couple of message boards on the net, and while
 DS> they can be fun and engaging, some of them have thousands of
 DS> members posting. The interaction between a couple of dozen people
 DS> is significantly different than between hundreds.

Exactly and those are both real reasons why I continue to run a BBS.  Yes, I
could very easily become a point, but I've been running a BBS for so long now
(officially over 12 years, but for reality, eight years) that it's just natural
for me now to have a board and really, it's pretty self-maintaining except for
major overhauls.  I have a few of you calling (Michael, Dirty Dave, Fred) for
QWK mail as well as a few former sysops calling for QWK.  That's primarily what
my board is now, but I think once I get it up and running with all of my files
and the small door selection, I'll have more callers...if I let them in.  I'm
extremely choosy about who I let in.  I still believe in the "you're a guest in
my house, so I deserve to know who you are" philosophy.  In this day and age of
anonymity, it scares off a lot of people, but then again, it keeps people that
I want on the board there. :)

 DS> And, one other thing.  A lot of us have met in real life - not
 DS> just at pavilions or other "party locations," but at each others'
 DS> homes.  It's a special kind of interaction that tends to make us
 DS> closer.  We're not just pixels on a screen to each other, we're
 DS> people.  (That's one of the reasons I'm looking forward to meeting
 DS> you and your wife in Baltimore if you can make it.)

Thank you for the compliment.  I'd love to meet all of you as would Maura.
Maura is really rather shy until you get to know her.  I just need to get her
used to logging in and using QWK to check out the echo.

My wife and I met at the POLITICS echo picnic in 2001 in Georgia.  It was a
great time to be had by all (and I fell in love).  Sadly, the group is now
fractured (so much so that I've been attacked by a few in there lately, but
I've got a good twit filter ;) and I don't think I'll be going to anymore of
their functions.

However, Maura and I are really excited to go to the echo picnic.  I've never
been in Maryland and have never driven through Virginia (we go there
infrequently since VA's only about a 40 minute drive from here and North
Carolina is about an hour's drive).  We'd like to make a short stop in
Washington D.C. too.  My entire life I've wanted to go there (Maura's been
there) and see our nation's capitol.  It ought to be interesting all the way
around.

 DS> True, the threads go off on tangents - if they even start ontopic
 DS> for the echo in the first place - but the moderators have always
 DS> tolerated that because, like a big family gathered around a kitchen
 DS> table, we tend to just say what's on our minds.

It's also human nature.  As you can see above, I tend to go on sentence-length
tangents in the middle of other sentences (parathenses are my friends).  I do,
however, try to stick to posting a recipe with the message and usually try to
find one that is topical, such as my earlier posts today had a breakfast theme
as I was posting at 7 AM before work.  I finally got my personal OS/2 machine
hooked up and running, set up MealMaster and thanks to Jim, have about 22,000
recipes on the system now.

I tend to say what's on my mind, but I forget the "engage brain before using
mouth" rule at times and that's come to haunt me...in here and in a lot of
other places.

 DS> I'm certain that this whole thing was not a deliberate formula.
 DS> I doubt it could ever be replicated.  But it works out well for us,
 DS> and I hope we can keep it going for a good while yet.

Even if Fido died-I have the infrastructure, as does Dale (and maybe other
people in here) to keep the echo going via private distribution.  Heck, many of
you don't know that I have my own FTN-style echomail network, Micronet, and I
could very simply just add MIN_COOKING to the backbone and off we'd go. :)  So
rest assured-as long as I'm around (and I'm not planning on going anywhere), I
will make sure COOKING is alive, in Fido or otherwise.

I mean, we're using 20-plus year old technology and it hasn't broken yet...

And now a word from the most prolific poster in COOKING for 2006 (with help
from Dirty Dave)...

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

      Title: Lamb-Rice Strudels
 Categories: Lamb, Rice, Pastry, Loo, Eggs
      Yield: 6 Servings

      3 c  Ground cooked lamb
    1/2 c  Cooked rice
    1/2 c  Raisins
    1/4 c  Chopped mint
    1/4 c  Toasted pine nuts
      2 lg Eggs, beaten slightly
      1 tb Minced garlic
      2 ts Ground cumin
    1/2 ts Cinnamon
    1/8 ts Ground cloves
           Salt & pepper
      2 c  Minced onions
      4 tb Butter
      6    Sheets phyllo pastry
    1/4    Olive oil

  Recipe Courtesy of Gourmet Magazine

  In a large bowl combine all the stuffing ingredients, except the
  onions and butter. Add salt and pepper to taste.

  In a skillet, cook onions in the butter over moderate heat, stirring
  for 3 minutes. Add the onion mixture to the bowl of stuffing
  ingredients and combine.

  Preheat oven to 425 degrees and lightly grease a large shallow baking
  pan. Stack phyllo between 2 sheets of wax paper and cover with a dry
  kitchen towel. On sheet of parchment or wax paper, place sheet of
  phyllo, long side nearest you. Brush lightly with oil. On this, layer
  and brush 5 more sheets of phyllo in the same manner. (Oiled phyllo
  stack should be 6 sheets thick.)

  Spread filling in a 3-inch-wide strip, mounding it on phyllo, 4 inches
  above the bottom, leaving a 2-inch border at each end. Using
  parchment to help roll, lift bottom 4 inches of pastry over filling,
  folding in ends, and tightly roll up strudel.

  Carefully transfer strudel, seam side down, to a baking pan and
  lightly brush with oil.

  Bake strudel in middle of oven 25 minutes, or until golden. Cool
  strudel to warm in pan on a rack.

  Cut strudel into 1-inch slices with a serrated knife and serve slices
  warm.

  Yield: 6 to 8 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK; SHOW #CL9199

  MM Format by Dave Drum - 12 March 2000 FROM: Uncle Dirty Dave's
  Kitchen

  From: Michael Loo                     Date: 06-12-03

MMMMM

Later,
Sean

//sean@outpostbbs.net | http://outpostbbs.net | ICQ: 19965647

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