Hello Michael!        9/18/2016


bf> > I never was able to follow the vagaries of BBS propagation.  


******** Warning!  Lines omitted here *******
ml>or one can do as I do and
ml> let others do the work. Neither method is perfect.

[Chuckle]  Now that's my kind of research!

  
bf> > Does "Source" in a posted recipe mean the: 
bf> > Author, Poster, or the internet Site the recipe came from?  

ml> Means whatever you can dredge up as a source. 

What I was hoping tohear.   [g]

bf> > When you are warming up pizza from the night before, do it in the 
bf> frying
bf> pan like Butch does.  
 
> If you do a judicious alternation between covered 
> and open, you can get very good results. A potato
> baker works.

TOO much work.   [g]

 
bf> > Even if you overdo and burn the bottom a little it's still delicious. 
 
> A nice low even heat minimizes the burnedness, but
> on the other hand a lot of people like a little
> char on their pizza bottoms.

Me,Me!

 
bf> > Uploaded to Cooking Echo by Burt Ford  9/16/16 
bf> > I don't remember why I used to add that last line to every Recipe... ?
 
ml> People used to do it. Sometimes they still do. In my
ml> opinion, it's a risk putting one's name to a recipe.
ml> There are any number of reasons to do that, but it
ml> seems to imply some kind of endorsement unless
ml> there's a specific disclaimer.

Never thought of that.  But I have already stopped doing it, after a
limping
start at it in this rebirth,

ml>       Title: Stephanie's Pumpkin Cheesecake
ml>   Source: Stephanie Needham, Cyberealm BBS Watertown NY 315-786-1120 ml>
Typed in MM format by Linda Fields, Cyberealm BBS
ml>   Source: Aura  Almanzar, The Dinner Table

Now, THAT is a Source.


 Burt