BBS:      TELESC.NET.BR
Assunto:  Re: 3/29 Lemon Chiffon 5
De:       Sean Dennis
Data:     Sun, 26 Apr 2026 15:48:58 -0400
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-=> Ben Collver wrote to Sean Dennis <=-

 BC> Thanks for the sympathy.  Fortunately, no other vehicle was involved.
 BC> I was making a turn in a construction zone, slipped on loose material
 BC> on the road, my bike spun out, and i took a tumble.  It was still bad
 BC> enough that i am considering ending my career as a cyclist.

The last time I did that thirty-some years ago, I took a chunk out of my
knee and I still have the scar from it.  If I ride a bike, I'm very careful!

 BC> Do you access it from Linux?  Which client and terminal emulator do you
 BC> use?

I use Qodem (https://qodem.sourceforge.io/) or occasionally Syncterm
(https://syncterm.bbsdev.net/).  All of the doors I offer require the use of
ANSI--especially Scrabble--so you'd be best to connect with one of those
comm programs.

You'll notice Scrabble draws the screens very slowly on my system.  I have
tried for years, without success, to fix the issues but it does work.

I use Slackware on my main desktop and FreeBSD on one of my laptops and
Qodem works well on both.  I can access my BBS from anywhere without issue.

Something worth mentioning: since you are a registered user on my BBS, you
can also access my BBS via ssh on port 22.  Qodem supports connecting to my 
BBS via
ssh.

You need to set the emulation to ANSI whether you connect via telnet or ssh.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Orange Custard Cream Pie
 Categories: Pies, Ceideburg 2
      Yield: 1 Servings
 
     14 oz Can sweetened condensed milk
      4    Eggs, separated
    1/2 c  Orange juice
      2 tb Orange liqueur
      1    9-inch pie shell, baked
    1/2 c  Sugar
    1/2 ts Cream of tartar
        pn Of salt
 
  This custard pie is similar in style to key lime pie, but flavored
  with orange and topped with meringue rather than whipped cream ++ to
  use up the egg whites that otherwise go to waste.
  
  Preheat the oven to 350F.  To make the filling, stir together the
  milk, egg yolks, orange juice and orange liqueur. Pour into the
  prepared pie shell and bake for 15 to 20 minutes, until just set.
  Remove from the oven and turn the heat to 450F.
  
  To make the meringue, combine the egg whites and sugar in a metal
  bowl. Set in a pan of simmering water (or place the pan directly over
  lowest heat if desired) and stir for a minute or two ++ your clean
  index finger is t;he best tool for stirring ++until the sugar has
  dissolved and the mixture is warm.  Remove from heat, add the cream
  of tartar and salt, and beat until the meringue stand in soft peaks.
  Spread over the pie and return to the oven for about 5 minutes, until
  golden. Cool to room temperature.
  
  Posted by Stephen Ceideberg; December 13 1991.
 
MMMMM
 
-- Sean

... May the Schwartz be with you.

--- MultiMail/Linux
 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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