Text 2488, 87 rader
Skriven 2008-02-15 10:58:51 av Glen Jamieson
     Kommentar till en text av Sean Dennis
Ärende: CARROTS 818  80215
==========================
 -=> Quoting Sean Dennis to Glen Jamieson <=-

Sean,

 GJ> I have even found my own fingers misbehaving in that way when writing
 GJ> emails after a session sending sms msgs to young friends and rellies

 SD> I do too, but I tend to use Q-codes (when working CW [Morse code] in
 SD> ham radio), so sometimes, my friends get confused when I say I had a
 SD> QSO with a friend (conversation) or I'm at the home QTH (location).

While I haven't been a ham radio person, I have used radio-phones in
PNG to communicate with remote out-stations, with the microphone key to
control the transmitter.  I used to remember the letter codes used for
spelling under poor transmission conditions, but lost most of it now.

 SD> And yes, I know what TTFN means, thankfully.  My mom used to use that
 SD> when writing letters to me when I was in the Army. :)

Was she in Britain during WW2?
 
 GJ> youngsters have never heard of the Morse Code.

 SD> Morse code yet, but when I have the time and the energy, I'm wanting
 SD> to learn it for ham radio, which these days, is quite possibly the
 SD> only use anyone can think of in the US.  But you know, when you want a
 SD> message to get through, the simplest and best way is CW.

I can remember working as a telegram delivery boy, on a red bicycle,
when all telegrams were sent by CW.  Those old telegraph operators
could transmit letters with a Morse key faster than a modern teenager
on a cellphone.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Fried Aubergine (Eggplant) With Caramelised Garlic, Chill
 Categories: Garlic, Tele, Vegetables, Appetizers
      Yield: 4 Servings
 
      2 lg Aubergines (eggplant)
      1 tb Wine vinegar (red or white)
      1 md Or 2-md chillies
      1    Handful fresh mint leaves
      4    Cloves garlic, finely
           - chopped
    1/2 pt (10fl oz) olive oil
           Salt
 
  (serves 4)
  
  At Moro this is served as a starter with flat bread, seasoned yoghurt
  and a bitter leaf salad, or as a foil to grilled meat or fish.
  
  Slice the aubergine into 2cm (Three-quarter in) discs. Sprinkle each
  slice generously with fine salt and leave to drain in a colander for
  20-30 minutes - it will be ready when the salt has dissolved.
  
  While the aubergines are salting, finely chop the red chillies, and
  shred the mint. In a large frying-pan fry the garlic in the olive oil
  over a medium heat until light brown, then strain the oil through a
  sieve. Reserve the garlic.
  
  Rinse the salted aubergine in cold water and dry on a paper towel.
  Heat the garlicky oil in the same pan over a medium heat until hot,
  then fry the aubergine slices in batches so they do not overlap. Cook
  two minutes on each side, or until brown. Drain on kitchen paper
  then, holding them carefully, lay them on a large plate. When the
  plate is covered, sprinkle the aubergine with the garlic and chopped
  chilli.
  
  Pour the vinegar into a teacup, then use fingertips to sprinkle over
  the aubergine until vinegar is finished. It is now ready to serve or
  will keep quite happily for a few hours. Sprinkle with mint just
  before serving.
  
  MM format by Manny Rothstein, 10/1/98
  
  A clove affair, chef Samuel Clark of Moro, Electronic Telegraph/London
  Telegraph, DATE=24/September/1998
 
MMMMM
 
 
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)