Subj : Pie Crust To : Ruth Haffly From : Ben Collver Date : Mon Jan 05 2026 07:31 am 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: