Tue, 30 Aug 2011
A New Fidonews
Yes, finally Fidonet has a new fidonews after 10 years of "same-old, same-old"..and a new site for fidonews, thanks to Bob Seaborn (fidonews.ca)
After 10 years of USA-bashing in the fidonews echo, and about as long that we've seen the site at fidonews.org being frozen at sometime in 1992 (how sad! ), fidonews.ca carries the current issues of Gary Perkins' issues with Gary as editor of Fidonews, and an electronic magazine with actual content! The fidonews echo has taken a trip on the way-back machine to the friendly place it was 10 years ago as well.
For those interested in the historical issues of Fidonews, you'll also see at fidonews.ca all issues available to downloand as archives and also single issues if you'd just like to read them online. Hopefully the user-interface is easy on the eyes, and easy to negotiate. :) Send email to me if you find any problems.
It's not like I haven't tried to get the owner of fidonews.org to update the pages there, or geez, just let me take care of it for him (Jim Barchuk), but for some reason he feels like the right thing to do is to support this anti-USA person from Sweden who some people (NOT all) in zone 2 support.. Jim, WAKE UP! We in Fidonet (those of use who _still_ belong) decided that we'd had enough empty issues with just boilerplate topics, and constant negative comments regarding the US in the echo. Hey Jim, did you know that JoHo and Vince Perriello still read FidoNews??
posted at: 02:34 | path: /fidonet | permanent link to this entry | 1 comments | "
Wed, 10 Aug 2011
Gluten-free Crabcakes
- 1 large egg
- 2 heaping tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1/4 teaspoon sauce from kimchi or tabasco sauce
- 1/4 teaspoon of lemon juice
- 1/4 teaspoon kosher salt
- fresh ground black pepper
- 1/2 cup crushed salted Rice crackers
- 1/4 cup cold cooked rice
- 2 tablespoons chopped fresh parsley
- 1 pound fresh jumbo lump crabmeat, drained
- Optional: worcestershire sauce (I make my own, so it's HFC-free)
These crabcakes are the best ever. The flavor of crab comes through more so than any other crabcakes I've made. Whether you follow a non-gluten diet or not, you won't be disappointed in these.
Ingredients
Combine the egg, mayonnaise, mustard, Tabasco, lemon juice, salt, worchestershire if using, and pepper and stir until well-incorporated.
Add the cracker crumbs, rice and parsley and mix well. Gently fold in crabmeat until just combined (try not to break up lumps of crabmeat). Using wet hands, shape mixture into 5 patties. Gently press down the crabcakes with a spatula. Place the crab cakes on a large cookie sheet as they're shaped. Cover with foil and freeze for 20 minutes before cooking (no longer than 20 minutes).
Set oven on HI Broil (about 450F). Using a spatula, place crab cakes a lightly oiled cookie sheet. Reshape the cakes after they are on the cookie sheet. Put crab cakes in the broiler on medium height rack if your broiler gets good and hot; if your broiler is like mine, and doesn't get "that" hot, put them closer to the broiler flame. Watch the cakes in this instance so they don't burn.
After 3-5 minutes of initial cooking time, turn the crab cakes over using a spatula in one hand, and your other hand to gently turn the cakes. Cook an additional 3-5 minutes or until golden brown. Serve immediately with with lemon and tartar sauce.
posted at: 23:38 | path: /non-gluten | permanent link to this entry | 1 comments | "
The Best Gluten-Free Cake
This is really the best gluten-free cake I've made.. The texture was perfect, not grainy as will often happen with rice flour.
Grease and flour a 10" Tube pan. Preheat the oven to 350F
Ingredients
- 3 cups non-gluten flour mix (see below)
- 2 1/2 tablespoons baking powder
- 4 eggs
- 1 cup butter, melted and cooled to room temperature
- 2 cups sugar
- 3 tablespoons lemon juice
- 2 teaspoons fresh lemon zest or 1 teaspoon dry
- 1 cup milk
Mix flours and baking powder and set aside. In a mixer, beat eggs well until light in color, then add melted butter and beat for 5 minutes. Eggs and butter should be creamy and light. Add sugar gradually while beating until well mixed. Add lemon juice and lemon zest and beat for 2 minutes.
Add the flour gradually to the egg and sugar mixure, alternating with the milk. Beat on high speed for 1 minute, then fill prepared pan with batter. Bake for 1 hour at 350F.
Flour Mix
- 1 1/4 cups white rice flour
- 3/4 cup Bob's Red Mill GF All Purpose Baking Flour
- 2/3 cup potato starch
- 1/3 cup tapioca flour
- 1 teaspoon xanthan gum
posted at: 17:42 | path: /non-gluten | permanent link to this entry | 0 comments | "
Thu, 04 Aug 2011
New Pages
I've redone the pages at http://www.filegate.net/zone1/, and http://www.fidonet.ca/
I've included a new page there for current issues of FidoNews from our new FidoNews Editor, Gary Perkins. Gary is doing a really great job in encouraging people to write articles for FidoNews again, what a relief!
Right now, the only issue available is the current one, but once we get some issues under our belt, I'll update that page to accept a list of issues.
Speaking of FidoNews, the Fidonews echo has returned to being a nice place to visit and share ideas. Thanks to our Moderator Ross Cassell and the Zone 1 Backbone for that one! Gary, our new editor, will also be a moderator in the echo.
posted at: 15:01 | path: /fidonet | permanent link to this entry | 0 comments | "
Tue, 02 Aug 2011
Lemonade!
Mood:
