Text 31500, 82 rader
Skriven 2012-12-01 08:53:16 av Janis Kracht (1:261/38)
  Kommentar till text 31479 av mark lewis (1:3634/12.42)
Ärende: Frog's legs
===================
Hi Mark,

>> that's the medium length story... i think it suffices to explain what
>> happened  ;)

>> I sure thought about deleting all those packets that were so huge
>> LOL... oh well, stuff happens... and we go on.. :)

> the thought crossed my mind followed immediately by the one about not knowing
>what other messages might be in those PKTs and bundles... especially since i d
> not process mail on arrival but wait and process it on schedule...

Exactly the thought process here.. and I process mail the same way as well.. I
use cron to schedule to process tossing and scanning.  Different lots of
"nodes" get traffic moved around at different times of day/night.

> i switch to scheduled processing years ago to assist a system in washington
>state that had sever trouble pulling from me over the i'net... noisy lines and
>the sheer numbers of bundles and pkts made it very hard for them to ever catch
>up... so i backed off to once an hour which (generally) gives 23 bundles a day
> (0-9,a-m) unless the bundles hit the maximum size and a new one is started...

Very cool, and I bet he appreciated that... I do mine a little differently
since I'm using a java program I wrote to move some of BBBS's outbound traffic
to my BinkD mailer.. Scanning mail happens about every 45 minutes here.. moving
packets to BinkD's outbounds happens at many different times of day/night.

> MMMMM----- Recipe via Meal-Master (tm) v8.06

> Title: Abm--Trouble Shooting for Troubled Loaves
> Categories: Breadmaker, Info
> Yield: 1 Servings

> MMMMM-------------------LISA CRAWLEY/TEASPOON------------------------

> This is a small help guide to aid you in assessing your troubled
> loaves.

Good notes :)  And from my experience all very true :)

===Panetone===
This is a great bread for Christmas presents.  You can bake it in two 1 lb.
coffee cans which can be decorated, or wrapped in holiday wrapping paper.

5 cups sifted flour
2 envelopes dry yeast
1/3 cup lukewarm water, and 2 Tablespoons lukewarm water separated 2 teaspoons
salt
3 whole eggs,  4 egg yolks
2/3 cup sugar
2/3 cup butter at room temperature
1/2 cup raisins
1/2 cup chopped candied citron
1 Tablespoon confectioners sugar
4 sugar cubes, crushed

Put 3/4 cup of the flour in a bowl and make a well in the center of the flour. 
In a separate small bowl, mix mix 1/3 cup lukewarm water with the dry yeast. 
When dissolved, pour the yeast and water into the well of the flour.  Mix the
flour in to make a soft dough.  Knead the flour into a ball, and let rise in a
warm place until doubled in bulk to make a sponge.

Dissolve half the sugar in 2 tablespoons lukewarm water.  Mix the rest of the
flour with the salt, the sugar/water mixture, the 3 whole eggs and half of the
softened butter and then add the sponge.

Knead the dough until it cleans the sides of the bowl.  Roll out the dough and
sprinkle it with remaining soft butter and two of the egg yolks.  Top the dough
with the raisins and citron.  Knead the dough again for 15 minutes, or until
smooth and elastic.  Roll the dough into a ball and put it on a buttered and
floured bowl.  Let the dough rise in a warm place until doubled.  Form the
Panetone into a round loaf and place on a buttered and floured baking sheet. 
Beat together two egg yolks, one tablespoon of water and the confectioners
sugar.  Spread the mixture on top of the Panetone. Score the top of the
Panetone with a knife and sprinkle it with the crushed sugar cubes.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)