BBS: TELESC.NET.BR
Assunto: Re: 3/29 Lemon Chiffon 5
De: Ben Collver
Data: Sat, 25 Apr 2026 07:54:11 -0700
-----------------------------------------------------------
Re: Re: 3/29 Lemon Chiffon 5
By: Sean Dennis to Ben Collver on Fri Apr 24 2026 03:16 pm
SD> That would explain why I haven't seen you in Scrabble. Since you hadn't
SD> called, the game made it my turn, but I gave you a courtesy pass and it is
SD> now your turn. I can always stop the game and restart it when you can
SD> move around. I hope you feel better soon. I understand only too well
SD> about getting hit by a vehicle...
Thanks for the sympathy. Fortunately, no other vehicle was involved.
I was making a turn in a construction zone, slipped on loose material on
the road, my bike spun out, and i took a tumble. It was still bad enough
that i am considering ending my career as a cyclist.
I tried playing scrabble using telnet in tmux on xterm, but where it was
supposed to display the board, my screen was garbled. I tried to log
into the BBS using telemate and DOSBox modem emulation, but wasn't even
able to log in. I got what looks like line noise instead of a login
prompt. It connects to another BBS without problem.
Do you access it from Linux? Which client and terminal emulator do you
use?
Thanks!
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Adobong Hito (Filipino Catfish Adobo)
Categories: Filipino, Seafood
Yield: 4 Servings
2 lb Whole catfish;
- cleaned, gutted
1/4 c Rock salt (asin)
5 Calamansi; halved
Canola oil; for frying
1/4 c Soy sauce (toyo)
1/4 c White vinegar (suka)
4 cl Garlic (bawang); minced
1 md Onion (sibuyas);
- thinly sliced
1 Fresh ginger (luya);
- thumb sized, julienned
1 lg Roma tomato (kamatis);
- chopped
1/2 c Water (tubig)
1 tb Brown sugar (asukal)
2 Bay leaves
- (dahon ng laurel)
1 Whole star anise (sangke)
1/4 ts Whole peppercorns (paminta)
Fried garlic bits
- (sinangag na bawang)
Green onions
- (sibuyas na mura);
- chopped
Preparation time: 20 minutes
Cooking time: 30 minutes
Adobong Hito is a rustic Filipino dish where fresh catfish is
pan-fried until crispy then braised in a robust sauce of vinegar, soy
sauce, and aromatics. This humble yet flavorful preparation
exemplifies Filipino home cooking with its harmony of sour, savory,
and garlicky notes, transforming an inexpensive fish into a
satisfying meal that pairs perfectly with steamed rice.
Begin by thoroughly cleaning the catfish (paglilinis ng hito). Rub
the fish with rock salt (asin) to remove the slime and let it sit for
5 minutes. Using a dull knife, scrape the fish gently, then rinse
with calamansi juice. Perform a final salt rub and rinse with water.
Cut the cleaned fish into 2" sections and combine with soy sauce
(toyo), peppercorns (paminta), and half of the minced garlic
(bawang). Allow to marinate in the refrigerator at 40?F (4?C) for
10 to 15 minutes.
While the fish marinates, prepare your aromatics by mincing the
garlic, thinly slicing the onions (sibuyas), julienning the ginger
(luya), and chopping the tomatoes (kamatis). Have all your sauce
ingredients measured and ready.
Heat canola oil in a large wok or deep pan (kawali) to 350?F
(175?C). Carefully fry the marinated fish sections until they
achieve a golden brown color, approximately 5 to 7 minutes. Remove
the fried fish and drain on paper towels to remove excess oil. Keep
the oil hot but reduce to medium heat.
In the same pan, saute the remaining garlic, onions, and ginger until
fragrant at medium heat (350?F / 175?C). Add the chopped tomatoes
and cook until they become soft. Pour in the vinegar (suka) and bring
to a boil for 2 minutes without stirring. Add the soy sauce, water
(tubig), brown sugar (asukal), bay leaves (dahon ng laurel), star
anise, and whole peppercorns.
Once the sauce is simmering, carefully add the fried catfish pieces.
Reduce the heat to low (300?F / 150?C) and let it simmer for 15
minutes, allowing the fish to absorb the flavors while the sauce
reduces to your desired consistency. Occasionally spoon the sauce
over the fish, being careful not to break the pieces.
Serve hot, garnished with fried garlic bits and chopped green onions.
This dish can be stored in an airtight container in the refrigerator
for up to 3 days. When reheating, use low heat in a pan with the
sauce for 10 to 15 minutes to maintain the fish's texture.
Recipe by Maria Orosa, Kusina Secrets
Recipe FROM:
MMMMM
--- SBBSecho 3.37-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
-----------------------------------------------------------
[Voltar]