Text 28835, 110 rader
Skriven 2015-07-05 08:32:12 av Dave Drum (1:18/200)
     Kommentar till en text av Dale Shipp
Ärende: Re: Alternatives
========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> From experience - I like Multimail (freeware) better than BlueWave. It
 DD> does  OWK and Bluewave packets interchangably, allows one to use the
 DD> native editor  or call an outside editor (I use Notepad++). And it is

 DS> My outside editor is Qedit 3.0 -- and it will not run on my 64 bit Win
 DS> 7 system, so that is a problem.  I have used Bluewave for a score of
 DS> years and am very used to it and its features, although I don't use the
 DS> native Bluewave packets because I have a suite of utilities (all DOS
 DS> based) that work with QWK packets.

One of the (many) reasons I use Notepad++. It has a built-in spell checker, is 
under current development and doesn't care which flavour of Windows you run it 
on.

 DD> Your "old" printer probably uses the parallel port of the XP box.

 DS> Probably so -- I said serial, but in checking one of the labels for the
 DS> port is LPT.

Try finding a current computer motherboard that even knows was a parallel port 
(LPT-1) is. Nearly everything is USB these days. Even the old 25 pin sub-D 
serial ports (like we used for external modems back in the day) are thin on 
the ground.
 
 DD> Current  printers use either USB or wireless connections. I think, in

 DS> That is what I have observed.  But the old HP Laser printer is still
 DS> working just fine and we don't like to replace things that are working.

Amazon sells a nice $35 wirelss adapter that will plug right into your old 
LaserJet. Here's the listing:

http://tinyurl.com/UNWIRED-PRINTER

 DS> MMMMM----- Recipe via Meal-Master (tm) v8.05

 DS>       Title: Pad Phed Pladuk (Hot & Spicy Catfish).
 DS>  Categories: Thai, Curry, Seafood, Main dish
 DS>       Yield: 6 servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Kaeng Khua Saparot (prawn & pineapple curry)
 Categories: Oriental, Seafood, Chilies, Fruits, Curry
      Yield: 6 Servings
 
      1 tb Kratiem (garlic); fine
           - chopped
      2 tb Red curry paste
      2 tb Chopped tomato
      2 c  Coconut milk
      1 c  Pineapple; cubed or crushed
      4 tb Fish sauce
      2 ts Palm sugar
      1 ts Lime juice
     16    Prawns about 3" long
      3    Bai makrut (lime leaves);
           - slivered
           +=OR=+
      1 tb Lime zest
      1 tb Prik ki nu daeng (red
           - birdseye chilies) slivered
     15    Bai kaprao (holy basil
           - leaves)
 
  The pineapple adds a touch of tart sweetness to this dish.
  It has a rich creamy texture, and a red coloration that is
  an attractive complement to the shrimp.
  
  If you want to be a little fancy you can serve it in
  pineapple skin bowls.
  
  Peel, devein, and behead the shrimp, leaving only the
  small tail shells on.
  
  Drop two tomatoes into boiling water for about a minute,
  then remove to cold water, peel, quarter, discard the seed
  pulp, and chop the flesh. You want 2 tablespoons of
  chopped tomatoes.
  
  In a little oil in a medium hot wok, briefly saute the
  garlic and basil, removing it and reserving it when the
  aroma is fully developed.
  
  Cook the curry paste briefly to develop the aroma, then
  add half the coconut milk, the fish sauce, tomatoes,
  pineapple, lime juice and sugar, and stir to combine
  fully. Add the prawns and cook until they turn slightly
  pink and opaque.
  
  Add the remainder of the coconut milk, the lime leaves and
  slivered chilies, at the same time returning the sauted
  garlic and basil to the pan.
  
  Transfer to a serving dish and serve with steamed jasmine
  rice.
  
  Colonel Ian F. Khuntilanont-Philpott
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... When working with the insane, the best method is to pretend to be sane.
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 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)