Text 23075, 90 rader
Skriven 2007-11-20 01:14:02 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Hap Newsom
Ärende: Re: DOCs msg quoting
============================
 -=> On 11-19-07  15:30,  Hap Newsom <=-
 -=> spoke to Dale Shipp about DOCs msg quoting <=-

 ->   What I would like to know from those of you who are replying online at
 ->   DOCs is whether or not you have found any settings that changes the
 ->   way the editor formats the replies.  This would include Ruth Hanschka,
 ->   Hap Newsom, Burton Ford, Manny Rothstein, and Carol Bryant.
 -> 
 ->   It does not happen all of the time -- often lines being quoted were
 ->   short enough to start with that after the -> is entered, the line
 ->   still does not exceed the limit and spill over to the next line.
 -> 
 ->   I wonder if some of you are doing some hand editing to help correct
 ->   this appearance?
 -> 
 ->   Please let me know -- here in the echo or via email.
 -> 
 ->

 HN> What I am doing is making shorter line width.
 HN> That way I (hopefully) am not going to run into
 HN> the line wrapping problem that seems to be the 
 HN> culprit. That is about as much editing as I 
 HN> am doing...otherwise I'm just doing the same
 HN> thing I've always done!

  Actually, your making a shorter line length helps for those people who
  are quoting you.   If you are quoting messages with long lines, they
  will still spill over (unless you hand edit them -- which can be
  bothersome).

  You will note that the message of mine that you quoted above did not
  spill.   That is because my editor is set for lines of length 72 or
  so.   Gives it room for the insertion of -> quote marks without
  spilling.   Your manually typing short lines does the same thing.  I
  notice that in some messages you are hitting return at 1/2 the page
  width or less -- you could easily go to 3/4 of the width and still
  leave room for quoting by others without spilling over to the next
  line.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Golden Turkey Breast Parmigiana
 Categories: Chicken &, Poultry
      Yield: 6 servings
 
      2 lb Turkey breast
      3 tb Lemon juice
    1/3 c  Olive oil
    1/4 tb Salt
    1/4 tb White pepper
    1/3 c  Flour
    1/3 c  Parmesan cheese -- grated
      6 tb Butter
           -lemon wedges
 
  1. Bone and skin turkey breast. Place on a cutting board, smooth side
  up. Cut meat across the grain into large slices about 1/2 inch thick.
  Place turkey pieces, one at a time, between two sheets of waxed
  paper; pound each with flat side of a meat mallet to about 1/4-inch
  thickness.
  
  2. Beat, or shake together lemon juice, oil, salt, and pepper until
  well combined. Pour over pounded turkey in a shallow dish; cover and
  refrigerate for about 1 hour. Drain turkey.
  
  3. Coat turkey pieces generously with mixture of flour and cheese. In
  a large frying pan heat 4 tablespoons of the butter. Quickly saute
  turkey slices, 4 or 5 at a time, until lightly browned on each side,
  3 to 5 minutes for each side, adding more butter as needed. Keep
  cooked turkey warm in a 250 degree F oven while cooking remainder.
  When cooked, serve at once with lemon.
  
  NOTES : Turkey parts are often reasonably priced. Bone, skin, and
  slice turkey breast to use as you would veal scaloppine. (Save the
  bones for a soup.) It is deliciously marinated, then lightly coated
  with flour and Parmesan cheese and sauteed.
  
  From: George Elting                   Date: 02-16-00  Recipes
 
MMMMM



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