-=> On 02-03-16  07:49,  Dave Drum <=-
 -=> spoke to Dale Shipp about Monthly Stats, Jan 2016 <=-

 DS>     Public messages posted: 657, avg number per day = 21.2
 
 DS>    1:  Dave Drum                  266   01-01-16   01-21-16   21 12.67
 DS>    2:  Michael Loo                100   01-01-16   01-20-16   20  5.00

 DD> That's an odd date range. Is your software on vacation from
 DD> 21 January? Usually it reports a full month - even if it's 
 DD> only a 28 (or 29 this year) day month. Bv0=

Thanks for catching that.  After looking into it, I found the problem.
I had moved a bunch of QWK packets into my Feb16 folder instead of the
proper Jan16 folder, so the stats did not see them.  I've redone and
will post new message.

[contains 2 recipes]

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Nam Prik Pow (Black Chili Paste)
 Categories: Thai, Sauce
      Yield: 4 cups
 
      1 c  Oil, for deep frying
      4 oz Dried green jalapeno peppers
      1 c  Chopped shallots
      1 c  Chopped garlic
      8 oz Dried shrimp / prawns
      2 tb Shrimp paste
    1/3 c  Fish sauce(nam pla)
    1/4 c  Sugar
 
  This dip will give any food a much richer taste, and add spiciness.
  
  Heat a small pan with the oil and deep fry the dried peppers,
  shallots and garlic until dark brown.  Place the fried ingredients
  with all the others in a blender, and process until a smooth mixture
  forms.
  
  Pour the entire mixture into a medium skillet and fry on medium heat
  for 5 minutes.  Remove, cool, and place in a jar with a tight lid and
  use as needed.  It will keep indefinitely.
  
  Typed from: "Thailand, the Beautiful Cookbook", ISBN 0-00-255029-6.
  By Dale & Gail Shipp, Columbia, Md.
 
MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hot and Sour Shrimp Soup - Tom Yam Goong *
 Categories: Thai, Seafood, Soup, Hot & spicy
      Yield: 4 servings
 
      8 oz Shrimp/Prawns, Shelled and
           -Deveined, With Shells
           -Reserved
      3 c  Water
      2    Cloves Garlic, Minced
      5    Kaffir Lime Leaves
      3    Thin Slices Fresh Or Dried
           -Galangal (Kha) *
    1/4 c  Fish Sauce (Nam Pla)
      2    Stalks Lemon Grass, Lower
           -1/3 Portion Only, Cut Into
           -1" Lengths
      2    Sliced Shallots
    1/2 c  Sliced Straw Mushrooms
      5    Green Thai Chili Peppers
           -(Prik Khee Noo) Optional
    1/4 c  Lime Juice
      1 tb Chopped Cilantro Leaves
      1 ts Black Chili Paste,
           -(Nam Prik Pow) **
 
  * Galangal: A relative of the ginger root, galangal is pale yellow
  and has a delicate flavor.  ** See recipe.
  ~---------------------------------------------------------------------
   A subtle blend of hot and sour with citrus overtones, Tom Yam
  Goong is the most famous of all Thai Soups.  Each region has its own
  particular variation of the recipe.  This recipe is from Bangkok and
  the Central Plains
  ~---------------------------------------------------------------------
  Rinse the shrimp shells and place them in a large pot with the
  water. Heat to boiling, strain the broth and discard the shells.
  
  Add the garlic, lime leaves, galangal, fish sauce, lemon grass and
  shallots to the stock, then the mushrooms and chili peppers, if
  using. Cook gently for 2 minutes.
  
  Add the shrimp to the soup, and reheat to boiling.  When the shrimp
  are cooked, place the lime juice and black chili paste in a serving
  bowl.  Pour the soup into the bowl, stir, garnish with the cilantro
  leaves and serve.
  
  From: Thailand The Beautiful Cookbook.  Typed by Syd Bigger.
 
MMMMM
 


... Shipwrecked on Hesperus in Columbia, Maryland. 02:19:52, 04 Feb 2016
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01