-=> Janis Kracht wrote to Dave Drum <=-

 >> Well, it's happened again. Another packet upsent to Carol's BBS has left 
no
 >> trace.

 >> Can you explain that one?  I probably missed the discussion here.. will
 >> take a look at the older messages in a moment...

 > A weak or so (pun intended) a packet I uploaded to Shenk's Express didn't
 > showup anywhere - including the BBS to which it was sent. So, I reposted 
 > it throug - I believe - Prism after trying to upload to her board again
 > and getting the "Duplicate detected" nastygram. And the messages posted
 > to Carol's never did appear.

 JK> Ok, what a PITA.

 > This time - I reposted through Sean's Outpost after retrying to post
 > through Shenk's. Oddly, not all of the posts from Sean's showed up at
 > Doc's but, they have everywhere else. And even more oddly, the original
 > posts sent to Carol's board are on her board --- but, nowhere else that
 > I visit. >
 
 > I'm glad it ain't nuclear secrets or something critical.

 JK> Yeah, really.  Still it would be nice to know why this happened.  I
 JK> would expect as far as Prism goes, they were detetected as dupes? It's
 JK> hard to track down this particular instance for sure.

 JK> Lemme know if you notice Prism rejecting your calls, btw. You should be
 JK> fine but I remember this week having to kill a bunch of IPs due to
 JK> repeated hammerings of the nodes here.  You might have gotten caught up
 JK> in the grap of callers from the log (hope not :)).  XXCarol told me
 JK> about an instance regarding another system in Fidonet that was crashed
 JK> due to script-kiddies having a picnic on that 'other system'. So I was
 JK> watching perhaps more closely this week. IP Tables should take care of
 JK> everything, but I know bbbs can get somewhat confused when it gets
 JK> hammered unrelentlessly.

My only problem with telnetting into your board is something that looks like 
line noise left over from dial up days. If I use Hyper Term it's pretty 
consistent. I just hit enter until I'm asked to re-log in. If using Synch Term 
is get a much smaller string of garbage characters - and only sometimes. I 
dunno.

Also, I have noticed that Doc's seems to not have messages not posted directly 
on Ed's board. Posts made there get out and are distributed. I am going to 
reply to Burt Ford's two posts to me in this packet - but I have no confidence 
that he will see them as Doc's is his only board. MLoo - may see my reply to 
he. Or not.

 >> They are really good, I agree.

 >>> Nathan's stand on the boardwalk at Coney - about the time your daddy met
 >>> your momma.   Bv)=

 >>> hahaha :)  I've had them there as well.. Hooked me on them, that's for
 >>> sure :)

 >> When I was there in late February it was a blustery gray day and Nathan's
 >> as my only option unless I wanted to tighten the belt. Still, it was good
 >> stuff.

 >> Yes, I believe it :)

 >>> ==Sweet Red Pepper Sauce==

 >>> 1 large onion
 >>> 2 red sweet peppers, sliced

 >> Are those red bells? Or pimiento? Or Cubanelles? Or even Corno di Toro? Or
 >> does it make a difference?

 >> I use red bell peppers .. :)

 > Fair enough.

 JK> If Wegman's had some other types (it usually does) I might try them at
 JK> some point.

The the Corno di Toro - but don't mix them up with ripe Anaheim/Big Jim/NuMex 
unless you want a surprise.
 
 >> ==Anchovy Sauce==
 >> 1 cup olive oil
 >> 2 cups water from cooked spaghetti
 >> 4 large cloves garlic, minced
 >> 2 cans anchovies, chopped
 >> salt
 >> pepper
 >> red pepper flakes
 >> 1 1/2 teaspoons lemon juice or white wine
 >> 2-3 tablespoons fresh parsley
 JK> [...]

 > If using salt pack anchovies I'd think the extra call for salt is a bit 
over
 > the top.

 JK> That's probably true.  I usually buy olive-oil packed anchovies.
 JK> Sadly Ron hates anchovies.  He calls them 'hairy fish' Lol.  I love
 JK> adding them to pizza sometimes, and was really happy to find a friend
 JK> years ago who also liked them on pizza.  She and I then had a great
 JK> time enjoying that pizza all to ourselves (grin).

I call them misplace eyebrows if on my pizza. Or salt bombs.

 > If, OTOH, using oil pack or water pack (like King Oscar) anchovies the
 > extra salt is understandable.

 JK> Yes, that's it, also true of the Italian type I typically buy.

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

 > Title: Anchovy Yoghurt Dressing
 > Categories: Dressings, Salads, Seafood, Chilies
 > Yield: 12 Servings

The only place I use salt-packed anchovies is .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Hot Anchovy Dip (Bagna Cauda)
 Categories: Five, Dips, Seafood, Appetisers
      Yield: 1 Cup
 
    1/2 lb Butter
      6 cl Garlic; crushed
      2 oz Anchovies
      6 tb Olive oil
      1 ts Black pepper

MMMMM--------------------------DIPPERS-------------------------------
           Raw vegetables
           Italian bread
 
  Combine butter, olive oil, black pepper, and anchovies. Cook
  on low heat 10 minutes until the anchovies have dissolved.
  Pour into a Fondue pot or chafing dish, to keep warm.
  Surround with slices of artichokes and raw vegetables.
  
  Any leftovers may be used as sauce on pasta.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Swedes. They goes right savage over dill.
--- MultiMail/Win32