Text 8329, 88 rader
Skriven 2011-03-12 22:06:12 av Stephen Haffly (1:396/45.27)
   Kommentar till text 8239 av Janis Kracht (1:261/38)
Ärende: WP under Linux
======================
Hi Janis,

On (11 Mar 11) Janis Kracht wrote to Stephen Haffly...

 JK> I saw this post on the web, not sure if you've seen it, or if the
 JK> software mentioned is even of use to you:

 JK> ===
 JK> http://www.thesewingforum.co.uk/showthread.php?t=16023
 JK> I installed the WINE application which allows me to use Windows
 JK> programs in Linux and found the SophieSew and Thred worked fine where
 JK> they were but Embird32 needed to be in a program folder on a C drive
 JK> like it is in Windows. I was at a bit of a loss on that as Linux runs
 JK> in a different way but then - HOORAY! - found a virtual C drive and
 JK> program folder in WINE. Moving the Embird and password to that and
 JK> running in WINE from here works perfectly.
 JK> ===

Unfortunately, these are completely different from PSW, which is made by
Compucon in Greece. It has the converter box and will not run if it
can't talk to the box. That is set up for using a com port. Newer
systems lack such a thing, so I also have to try getting a USB to com
port adapter working. I think I finally got that in the virtual Vista
machine, but never was very successful with WINE/Crossover Office.

For comparison purposes, here is the pickled beet/egg recipe I posted
yesterday. This time, I entered it into Gourmet Recipe Manager (Linux)
and then exported it to MealMaster format, making sure that it used
DOS/Windows style cr/lf for end-of-line format.
MMMMM----- Recipe via Meal-Master (tm)

       Title: Pickled Beets
      Yields: 5 pints
  Categories: Appetizers, Pickles, Pennsylvania Dutch

     3   lb Beets; cooked and skinned
     2   c. Vinegar
     1   c. Water
   1/2   c. Sugar
     1   tsp. Whole Allspice
     6 x Whole Cloves
     1 x 3" piece stick Cinnamon


  Mix all ingredients except beets together. Slice beets and add to the
  liquid. Simmer for 15 minutes. Pack beets into hot jars, fill with
  juice. Process for 15 minutes in a boiling water bath.


  Yield is approximately 5 pints.


  Rating: 5/5 stars


  Source: Ann Haffly

  Notes:  Pressure canner can also be used.


  This same recipe can be used for pickled eggs. In place of the beets,
  use contents of 1 can of beets or equivalent quantity and cut the
  other quantities in half. In a suitable glass jar such as quart
  canning jars or larger jars from pickles, place peeled, hard-cooked
  eggs. Some raw onion can be added to the jars as well. Leave room for
  some of the beets also. When the beets and pickling solution are
  ready, place some of the beets into the jar with the eggs and pour the
  pickling solution over the eggs, covering them completely. Place a lid
  on these and refrigerate them for several days so that the flavor can
  develop and the red coloring can go through the egg white. The wait
  will be worth it.


  Gourmet entry by Stephen


MMMMM


Regards,

Stephen
Team OS/2, Team PPoint/IREX

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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