Hello Kurt!
Friday November 15 1996 14:19, Kurt Eifert wrote to Ian Hoare:
 KE> Ian, thankyou for your reply.
 KE> Now you got me totally confused.
Oh dear, why?
 KE> I do not have any off line message reader. sorry.
Well, let me try to explain. If you are trying to read messages while you're 
on line, you have to something like set a capture file name, which in 
principle captures everything you read. However, an off line reader can be 
set up so that you log on to your BBS, and ask it to pack up all the mail 
waiting in your chosen areas, and send them to you in one package, which is 
compressed to be sent faster. You then LOG OFF, and off line (hence the name) 
you unpack your messages, and read them at your leisure. Having done so, you 
compose your replies at leisure (which is exactly what I'm doing now, for 
example). Then finally you pack them up again and instead of trying to type 
replies on line, you just upload a package to your BBS next time you log on, 
collect your new mail and log off.
For me (but I use rather specialised software) I can send AND receive my mail 
in under 2 minutes on line. When you're involved in sending and receiving 
recipes, it can help to be able to save them all into a database, and this is 
also where an off line reader can help, as you can just tag up all the 
messages that interest you (hopefully like this one) and save them 
separately. You can also export recipes from a database and incorporate them 
into your messages off line. So that's what I meant when I suggested an off 
line reader would help. I suggest you ask your sysop what s/he recommends and 
try it out.
 KE> If I have several hundred Hot peppers, I wish to save. They are the
 KE> hot and super hot kinds.
 KE> I wish to somehow pickle or perserve peppers without freezing.(space
 KE> limited in freezer.)
Hokay. The commonest way of preserving chili peppers is to dry them. String 
them in long strings, and hang them up to dry in any airy dry place, 
preferably one where you won't keep banging into them, and where there's a 
bit of a draught.
 KE> How can i save these peppers, like the great big jars I have seen at
 KE> the Deli?
I'm not really very expert on this, Kurt. I'll see if I can find a recipe for 
pickled chillies.
Umm, I can't. Sorry, but I HAVE found a few recipes for sweet pepper pickles 
or sauces. I'm sure the recipes would adapt, though the result would be 
pretty incandescent!
 KE> I wish to make a hot sauce like TOBASCO made here in the states.
I believe this is some kind of fermented sauce. However, throughout the 
islands, peppers sauces are commonly to be found, it can't be that hard. Have 
a look at these anyway.
Sorry about the delay, by the way.
So in this and the next few, you'll find some recipes for you.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Pickled Sweet Peppers
 Categories: Misc, Vegetables, Preserves
      Yield: 8 pints
      4 qt Sweet Peppers -- Red,
           -green or yellow
  1 1/2 c  Pickling Salt
      2    Cloves Garlic
      2 tb Prepared Horseradish
     10 c  Cider Vinegar
      2 c  Water
    1/4 c  Sugar
  Cut two small slits in each pepper. Wear rubber gloves for hot
  peppers to prevent burning hands. Dissolve salt in 4 quarts water. Pour
  over peppers and let stand 12 to 18 hours in a cool place. Drain;
  rinse and drain thoroughly. Combine remaining ingredients; simmer 15
  minutes. Remove garlic. Pack peppers into hot Ball jars, leaving 1/4
  inch headspace. Pour boiling hot pickling liquid over peppers,
  leaving 1/4 inch headspace. Adjust caps. Process half-pints and pints
  10 minutes in boiling-water bath.
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918+
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