Subj : Re: Monetize
To   : Sean Dennis
From : Dave Drum
Date : Wed Jan 03 2024 06:21:44

-=> Sean Dennis wrote to Dave Drum <=-

 DD> The first BBS I ever called was a POTS multi-line, home brewed system
 DD> running on a Burroughs B-20 mini computer. Called "Minnie" by it's Big
 DD> Cheese - who worked for, guess who, at that time. We used to have
 DD> Minnie- Fests (similar to echo picnics - but local) at various venues
 DD> in the area. And Minnie members were the core of the local *Nix Usersd
 DD> Group which to this day meets on the second Wednesday of the month for
 DD> food & beverage.

 SD> A buddy of mine used to run Waffle BBS under HP/UX on a HP
 SD> mini-computer in his basement.  That was in the early 80s and I used a
 SD> Digital VT100 and a Hayes modem to access his BBS.

Whilst clearing out a box of electronic "treasures" I cam across my first
ever modem - a 300 baud port-mounted Totsal-Tel Modem. No C=64 to plug it 
in to though. I also came across my old US Robotics 9600 modem. I'm pretty
sure the power supply is in another box. Got a whole lot of collected
"treasures" that are destined for the local confuser/electronic recycler
https://blhcomputers.com/recycling-list/

 DD> Attendance is sparser than it used to be - many have toppled from
 DD> their respective twigs r moved elsewhere. But ther's still a core of 10
 DD> or so who still make it (sometimes) to the meetings.

 SD> I'm thinking about trying to set up a NUG (*NIX Users Group) once I get
 SD> myself reliable transportation.

Pick a friendly watering hole with plenty a seating and a laid-back vice.
We were meeting at a local Italian bistro where we'd share one or more
manhole cover sized 'road kill' pizzas (Everything but anchovies) diving 
the cost among us. But the CoVid pandemic and their ace bartender falling
off his twig put paid to inside service and they're drive-up only.

So, now we meet at a different place that has decent pizza, great chilli
and other things.

 DD> Which means the *I* won't be BBSing on my phone. AFAIAC my phone is to
 DD> take calls and make calls and/or the occasional text. Apps are nice,
 DD> buy a side issue.

 SD> If I didn't need a cell phone for my hearing aids, I'd just get a pager
 SD> again.

Huh? How does that work? If it's too far off topic you have my e-mail.

 SD> Since it's that time of day:

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

 SD>       Title: Hearty Meatball Subs
 SD>  Categories: Ground beef, Healthwise, Luncheon, Main dishes, Not sent
 SD>       Yield: 6 Servings

Not my favourite sub for a number of reasons. Not least being the generic
meatballs most places use. And the marinara sauce that eith stains my 
shirt front or runs down my forearm and drips off my elbow.  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dirty Dave's Meatballs
 Categories: Five, Pork, Breads, Cheese
      Yield: 2 1/2 pounds
 
      2 lb Bulk Italian sausage; mild
           - or hot, your choice
           +=OR=+
      1 lb Bulk Italian Sausage
           +=AND=+
      1 lb Ground chuck-grade beef
      1 c  Fresh breadcrumbs
    3/4 c  Fine grated Parmesan cheese
           Olive oil
 
  In a large bowl, mix all ingredients except olive oil by
  hand, using a light touch. Take a portion of meat in hand,
  and roll between palms to form a ball that is firm packed
  but not compressed. Repeat, making each meatball about 1
  inch in diameter.
  
  In a large, heavy pot heat olive oil over medium-high heat.
  When it shimmers, add meatballs in batches. Do not crowd.
  Brown well on bottoms before turning, or meatballs will
  break apart. Continue cooking until browned all over.
  
  Remove meatballs to a plate as each batch is finished. Let
  meatballs cool slightly; cover and refrigerate or freeze
  until needed.
  
  Yields: About 60 one-inch meatballs or 30 two-inch (for
  :       use in spaghetti & meatballs.
  
  Dave's Notes: Make your fresh breadcrumbs from any
  nearly stale bread you have around the kitchen. Use your
  food processor to get the texture you want. For this
  recipe a medium grind seems to work best.
  
  You can use any Parmesan cheese you like. The stuff from
  the pre-grated cans works here. You can also use
  mixtures of Parmesan with other cheeses. I use a store
  brand Parmesan, Romano and Asiago blend to good effect.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Last year I joined a support group for procrastinators. We haven't met yet.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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