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Re: Pie Crust
By: Ruth Haffly to Ben Collver on Sat Dec 27 2025 01:22 pm
Hi Ruth!
RH> It's all Greek to me. (G) Probably I could throw out a bunch of sewing
RH> terms and you would be just as confused.
That could be fun. :) I actually know how to sew, though i haven't used
a sewing machine in decades. I mainly sew by hand to repair clothes and
use them way past their expiration date.
It turned out the program i tackled used a different assembler. Not
Borland TASM but Eric Isaacson's A86 assembler. I translated the code
and ran into a bug in Watcom's WASM assembler version 1.9, the one
that ships with FreeDOS. It happens to be fixed in the latest version
of WASM. It's about as much fun as sewing up holes in socks, but then
i get to use those socks for a few more years.
RH> Yes, haven't heard from the latter in years. Dale Shipp passed away last
RH> year; he and Gail isssued us a standing invitation for whenever we drove
RH> up north or came back down that we were welcome to stay with them. We had
RH> a number of good visits over the years before they moved into the assisted
RH> living place.
I think i saw some of Dale Shipp's last messages. If i remember correctly,
he gave me a bean salad recipe, and said his son used while in the military
overseas. I think it's cool how the Fidonet picnic'ers remained long-term
and long-distance friends.
RH> Steve will sometimes use
RH> syrup, sometimes gravy, sometimes pb&j or other toppings, depending on
RH> what he sees in the fridge.
Over this recent stint house sitting i made quite a few pancakes. My
favorite was when i crushed home grown walnuts into the batter and topped
them with honey. I also used a mixture of home grown plum & apple sauce
as a topping. Sweet and tart.
Have you ever tried Korean vegetable pancakes? They are savory instead
of sweet and i recommend them.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Korean Vegetable Pancakes
Categories: Asian, Korean
Yield: 4 Pancakes
MMMMM-----------------------PANCAKE BATTER----------------------------
2 c All-purpose flour
1 2/3 c Water; ice cold
1 Egg; beaten
1 ts Salt
1 1/2 tb Vegetable oil;
- for pan frying,
- per pancake
2 md Potatoes;
- peeled & julienned
1 Carrot; grated or
- peeled & julienned
1 Green pepper
- cut into thin slices
1 Red pepper;
- cut into thin slices
1 bn Scallions; sliced
MMMMM-----------------------DIPPING SAUCE----------------------------
2 tb Soy sauce
1 tb Water
1 ts Sugar
1/2 ts Rice or white vinegar
1/4 ts Sesame oil
1 pn Roasted sesame seeds
1 pn Scallion; chopped
1 pn Crushed red pepper
- (optional)
Pancake batter:
In a medium bowl, mix flour, egg, salt, and 1-1/2 cups water until
a smooth batter is formed. If batter is still thick, add a little
more water. You want it to be the consistency of pancake batter.
Stir in the potatoes, carrots, peppers, and scallions. Place an 8"
nonstick skillet over medium-high heat. Let it heat for 15 to
20 seconds, and then coat bottom with vegetable oil. Ladle in about
1/4th of the batter and spread it out evenly into a circle. Cook
for 5 minutes until edges start browning. Then flip and cook for
another 3 to 5 minutes. When completed, transfer the pancake on
a plate lined with a paper towel to drain oil (if necessary) and
then place on serving plate. Repeat steps 1 to 3 with remaining
batter.
When pancakes are all finished, cut into wedges and serve with
dipping sauce.
Dipping sauce:
In a small bowl, mix together soy sauce, water, vinegar, sugar,
and sesame oil. Sprinkle in sesame seeds, chopped scallion, and if
desired, pinch of red pepper.
I use this sauce for pajeon and dumplings.
From:
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