Text 3469, 95 rader
Skriven 2006-07-18 09:21:52 av Dave Drum
     Kommentar till en text av Sean Dennis
Ärende: Pay BBSes
=================
On 07-11-06 SEAN DENNIS Scribbled to DAVE DRUM about Pay BBSes

SD> DD> My own BBS (at the time I took it down was the oldest continuous
SD> DD> BBS in the county) was a Citadel - which was the loosest
SD> DD> structured networked BBS I could find. It actually grew out of a
SD> DD> multi-player dungeon crawl game on a university mainframe.

SD>Yep, I know Citadel well.  In fact, it's still being developed and
SD>from what I  understand is now the oldest continually used BBS
SD>software in existance.

I wonder if it's the "original" Citadel or on (or more) of the various 
'henge' (Stonehenge, Ironhenge, etc) variants.

I'd be willing to bet that the developers have made some facility to 
telnet the networking. I used to make two long distance calls per night 
(one to City of Brass in Nashville, TN and the other to Citadel Prime in 
Minneapolis, MN) and had as many as six other boards calling me to get 
what rooms I carried that they wished to network.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Brown Irish Soda Bread
 Categories: Breads, Dairy
      Yield: 4 servings
 
  2 1/4 c  Stone-ground whole wheat
           -flour
    3/4 c  All-purpose flour
    1/4 ts Salt
      1 ts Baking soda
    3/4 ts Baking powder
      2 tb Butter; in sm pcs
      2 tb Honey
  1 1/2 c  To 2 cups buttermilk
 
  If you are looking to incorporate more whole grains into your diet,
  this bread will fill the bill. And if you've been looking for an
  excuse to try the "white" whole wheat flour (King Arthur brand), this
  is an excellent recipe for that purpose. While not as fluffy as the
  regular Irish Soda Bread, this is a tasty, satisfying loaf.
  
  Preheat oven to 375°F. Butter a large Dutch oven or baking sheet, and
  set aside.
  
  Sift the flours, salt, baking soda and baking powder into a large
  bowl. Add the butter, and rub into the flour (your best tools for
  this job are your thumbs and forefingers) until the butter lumps have
  disappeared.
  
  Add 1-1/2 cups of the buttermilk and the honey to the dry ingredients,
  stirring to incorporate. Add only as much as you need of the remaining
  half-cup of buttermilk, a little at a time, and mix just until dry
  ingredients are moistened and dough holds together. Turn out onto a
  floured surface, and knead for a few minutes. The dough will be soft
  and a little sticky.
  
  Form the dough into a ball and place in the buttered Dutch oven or on
  a baking sheet. With a sharp, floured knife, cut a deep cross into
  the top of the loaf. Dust top of loaf lightly with flour. If using a
  Dutch oven, put the cover on, but remove it during last 15 minutes of
  baking.
  
  Bake at 375°F for 45 minutes or until loaf is golden brown. Makes one
  large loaf approximately 7 inches in diameter.
  
  Note: Most recipes for Irish Soda Bread recite that the bread is done
  when a sharp rap with the knuckles on the bottom of the loaf produces
  a hollow sound. Maybe I'm too long away from The Olde Country, but the
  golden brown color and a trustworthy oven let me know when my bread is
  done.
  
  FROM: Texas Cooking Online
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!
--------
UNCLE DIRTY DAVE'S KITCHEN --
Home of Yaaaaa Hooooo Aaahhh!!! HOT SAUCE and Hardin Cider
 
If government wants us to respect the law it should set a
better example!!!


... This echo just gets weirder and weirder. Oh wait. That's me. Sorry.

LABOR UNIONS - The folks who brought you weekends!!!
þ CMPQwk 1.42 5653 þ


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