Text 253, 98 rader
Skriven 2010-08-15 23:04:04 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Backing it up
=========================
 -=> On 08-15-10  07:14,  Dave Drum <=-
 -=> spoke to Michael Loo about Backing it up <=-

 DD> I have also learned *NOT* to allow my confuser to put things in it's
 DD> default location - usually "c:\documents and settings\etc." But to
 DD> insist that they go where I want them to go and where I can get at them
 DD> without sorting through some humongous directory.  Bv)=

I have had that opinion for years.  I once had the task of making a
backup copy of all the files from one computer to another.  The files
had been stored in D&S and had long directory names through multiple
levels.  Turned out, many of the files would not copy since the file
name with path exceded the limit for a filename (256bytes?).  Don't know
if that is still true with current systems, but it was a problem then.

I also avoid C:\Program files\...  whenever I can.

Now here is a real gumbo for you -- of course, you can omit the okra:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Seafood Gumbo
 Categories: Cajun, Seafood, Soup
      Yield: 24 servings
 
MMMMM---------------------------STOCK--------------------------------
      4 qt Seafood stock*

MMMMM-------------------------VEGETABLES------------------------------
    1/2 c  Oil
      6 c  Okra, sliced
  3 1/2 lb Tomatoes, canned
      2 c  Onion, chopped
      1 c  Celery, chopped, with
           -leaves
      1 c  Peppers, bell, chopped
      2 tb Garlic, chopped
      2 tb Vinegar

MMMMM-------------------------SEASONINGS------------------------------
      1 tb Salt
      1 ts Cayenne Pepper
      1 ts Pepper, white
      1 ts Pepper, black
      5    Bay leaf, Turkish
      2 ts Thyme, leaves, dried
      2 ts Basil, dried
      2 ts Oregano, dried, leaves

MMMMM-------------------------ROUX, ETC------------------------------
      3 c  Roux, dark, (from 1 1/2 c.
           -oil; 1 1/2 c. flour)
      1 lb Crab, claw meat
      3 lb Shrimp, small to medium,
           -peeled
      1    Doz
      1 c  Onions, green, chopped
           Oysters
           File` powder
 
  1)
  *Make seafood stock from shrimp heads and shells, crab bodies, fish
  carcasses or all of the above, substituting ham hocks, chicken backs,
  or necks, or other meats depending on availability. (For the 4 quarts
  of stock you will need about 4 pounds of shells, bones and meat.)
  Bring to a boil, lower heat and simmer several hours. Strain the
  stock, discarding solids. (If time is a factor, simmer shrimp heads
  and shells and ham hocks in chicken stock for at least an hour.)
  
  2)
  Cook okra in the oil in a large, heavy pot over medium heat, stirring
  and scraping until some of the sliminess is gone; about 15 minutes.
  Add tomatoes, onions, celery, garlic, peppers, vinegar, the seasoning
  and herb mix and cook over low to medium heat for about 1/2 hour,
  stirring and scraping often.
  3)
  Blend the roux into the okra and tomato mixture. Very slowly blend
  the stock into the mixture. Simmer about 1 hour.
  
  4)
  Add crab and shrimp and simmer 10 to 15 minutes.  Add oysters and
  simmer about 5 minutes. Add green onions. Serve over rice with file`
  powder added to taste at the table. (File` powder should not be
  cooked.)
  
  Source: Overton Anderson
  Converted by MMCONV vers. 1.50
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 23:09:38, 15 Aug 2010
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