Text 6624, 102 rader
Skriven 2008-05-01 06:52:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WHITE
Ärende: Re: Dead Computer Club
==============================
-=> JIM WHITE wrote to DAVE DRUM <=-

 JW> DAVE DRUM -> JOAN MACDIARMID wrote:
 -=>> JOAN MACDIARMID wrote to DAVE DRUM <=-

 DD> Or, you could download Open Office - which is a freebie and reads/writes
 DD> all the Micro$loth formats, as well as its own formats. .doc files
 DD> written by Open Office are the same (bloated) size as those written 
 DD> by M$ Office. But,the same file, when saved in native format as an .xls 
 DD> file is about 1/3 the size

 JW> ..xls is native to open office?  That's the extension for a Mickeysoft
 JW> Excel file!!

I mis-typed there. I had just been wrestling with trying to get OO to save in
.xls format a password protected spreadsheet with the password protection
intact. The native OO format for a Micro$not .doc file is saved with a .odt
extension. Sorry for the confoozin. But, the ratio remains the same. My lunch
list for the Illinois Chilli Society saves in .doc at 585 kbytes. In .odt (the
Open Office native format it take just 185 kbytes. 

The era of cheap RAM and very cheap storage (remember when a 40 meg hard drive
was U$300?) has let programmers get lazy and put out bloatware that takes up
lots of processor time and oodles of disc space.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Melomakarona * Phoenikia
 Categories: Greek, Desserts
      Yield: 40 servings
 
  1 1/2 c  Honey
  1 1/2 c  Granulated sugar
      1 c  Water
      1 tb Lemon juice
      1 lb Finely chopped walnuts
  1 1/4 c  Sweet butter; softened
      4 ts Ground cinnamon (or more)
  1 1/2 c  Light vegetable oil
    1/2 c  Confectioners' sugar
      2 lg Oranges
           - Strained juice only
      2 tb Cognac or brandy
    1/4 ts Ground cloves
    1/2 ts Grated nutmeg
      1 ts Baking powder
    1/2 ts Baking soda
      6 c  All-purpose flour (or more)
      2 oz Finely chopped walnuts
 
  (Author's Note):
  Ancient and traditional small, spicy baked syruped cakes, these are
  perfect for a large buffet.  The nickname asserts their introduction
  into Greece by the Phoenicians, but not with these ingredients!
  Within my lifetime I have seen the oil give way to butter and
  semolina succumb to flour.
  
  Combine the honey, granulated sugar, water, and lemon juice in a
  saucepan and boil for 5 minutes.  Remove from the heat.  Combine the
  1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2
  teaspoons of the cinnamon, and 5 tablespoons of the syrup.  Reserve
  the remaining syrup and set the filling aside while you prepare the
  dough.
  
  Using an electric mixer, cream the remaining butter (1 cup) with the
  oil until light and fluffy. Gradually add the confectioners' sugar,
  beating on medium speed.  Add the orange juice slowly to the batter,
  along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the
  other spices.  In a small bowl, sift the baking powder, soda, and 2
  cups of the flour together.  Slowly add the flour mixture to the
  batter and beat for a few minutes.  Continuing to mix by hand, add
  only enough remaining flour to make a soft dough.  Knead.
  
  Break off small pieces of the dough and shape with your fingers into
  oblongs about 2-1/2-inches long and 1-inch high.  Flatten between your
  palms and place 1 teaspoon of the filling mixture in the center.
  Work the dough around the filling to enclose it completely and press
  firmly to seal.  This procedure sounds difficult, but with many hands
  it is quite simple.  Place on a cookie sheet and continue until all
  the cakes are shaped.  Bake in a moderate oven (350 F) for 25
  minutes, then cool on a rack.  Bring the syrup back to a boil.  Dip
  each cake into the syrup and arrange on a platter.  Sprinkle with the
  remaining chopped walnuts and teaspoon cinnamon, or more if desired.
  Cool before storing.
  
  Note: You may bake and cool melomakarona, store a few days in advance
  and dip in syrup as described above a day or so before serving.  The
  flavor improves after a few days.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles
  Avenel Books, New York.
  
  Typed for you by Karen Mintzias

  Uncle Dirty Dave's Archives
 
MMMMM
 

... "A child of five could understand this!"  "Fetch me a child of five!"
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