Text 7345, 93 rader
Skriven 2008-05-18 08:03:00 av DAVE DRUM (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: Word Perfect
========================
-=> JIM WELLER wrote to DAVE DRUM <=-

 DD> You mean people still use Word Perfect?

 JW> Yeah. It has about a 15% market share overall but closer to 33% with
 JW> people I know.

I no longer see in help wanted adverts for Secretary/Office Clerk "must know
Word Perfect." like used to be the case in the early 90s.

Sun's sponsored Open Office is making major inroads into Micro$luts Office. By
major inroads I mean, of course, that the confuser literate and frugal are
flocking to OO when they have a need for an Office Suite with compatibility to
the Micro$not product in enough numbers that the bean counters in Redmond are
taking notice.

I use OO, and if I am sending a spread sheet file, word processing file etc. I
always enquire if the recipient has OO or must have it in Micro$loth format. OO
files tend to be about 1/4 the size of the same file saved in a MS Office
format.

OTOH - I sometimes put out things in .TXT format as anyone who owns an confuser
has something which will read a basic .txt file. I recently put out the lunch
schedule for the Illinois Chilli Society - a three month schedule with list of
nearby cook-offs for that period took 2K as a text file. One of the recipients
imported that sucker into Word and then re-mailed it to part of the list
(including me) at 585K. When I asked why - "I couldn't figure out how to make
it print the way you sent it."

Apparently he had never gotten a grip on (ctrl)+P.

Some people shouldn't be allowed near a confuser.    Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smothered Steak
 Categories: Beef, Pork, Classic
      Yield: 4 servings
 
      4 sl Bacon
      2 tb Vegetable oil; divided
  1 1/2 lb Chuck eye or blade steak
    1/2 c  All-purpose flour
      2 c  Thin sliced onion
      1 c  Water
 
  "Smothering" means braising a tough cut of meat to tenderize
  it. Slow simmering also concentrates the flavor of the gravy.
  
  Cook bacon in 1 tablespoon oil in a large heavy skillet over
  medium heat until crisp. Drain on paper towels, reserving
  fat in skillet, then crumble.
  
  Meanwhile, pound steaks 1/4 inch thick between sheets of
  plastic wrap using flat side of a meat pounder. Snip through
  any gristle with kitchen shears (to prevent curling), then
  pat steaks dry.
  
  Mix together flour, 1 teaspoon salt, and 1/4 teaspoon pepper
  and dredge steaks on all sides, shaking off excess.
  
  Heat reserved bacon fat over medium-high heat until it
  shimmers, then brown steaks on both sides in batches;
  transfer to a plate.
  
  Add onion to skillet with remaining tablespoon oil, 1/4
  teaspoon salt, and 1/8 teaspoon pepper and cook over
  medium heat, stirring frequently and scraping up brown
  bits, until softened and browned, about 10 minutes.
  
  Add steaks with any meat juices and water and bring to a
  boil. Simmer, tightly covered, over low heat until meat is
  very tender, about 1 1/4 hours. If sauce is thin, transfer
  meat to a platter and boil until reduced to about 1 cup.
  
  Season steaks with salt and pepper. Serve with sauce and
  sprinkled with bacon.
  
  Edna Lewis
  
  Makes 4 servings
  
  Gourmet | January 2008
  
  Meal Master Format by Dave Drum - 04 March 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "Alright, FREEZE!"  "Mind if I just go tepid instead?"
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