The F I D O N E W S Volume 33, Number 52 26 Dec 2016 +--------------------------+-----------------------------------------+
| |The newsletter of the | | |
| | FidoNet community. | | Netmail attach to (POTS): |
| | | | Editor @ 2:2/2 (+46-31-960447) |
| | ____________| | |
| | / __ | Netmail attach to (BinkP): |
| | / / \ | Editor @ 2:203/0 |
| | WOOF! ( /|oo \ | |
| \_______\(_| /_) | Email attach to: |
| _ @/_ \ _ | b @ felten dot se |
| | | \ \\ | |
| | (*) | \ ))| |
| |__U__| / \// | Editor: Bjorn Felten |
| ______ _//|| _\ / | |
| / Fido \ (_/(_|(____/ | Newspapers should have no friends. |
| (________) (jm) | -- JOSEPH PULITZER | +--------------------------+-----------------------------------------+


Table of Contents
1. FOOD FOR THOUGHT ......................................... 1
2. FIDONET'S INTERNATIONAL KITCHEN .......................... 2
Kentucky Hot Brown ....................................... 2
3. LIST OF FIDONET IPV6 NODES ............................... 4
list of IPv6 nodes ....................................... 4
4. JAMNNTPD SERVERS LIST .................................... 6
The Johan Billing JamNNTPd project ....................... 6
5. FIDONEWS'S FIDONET SOFTWARE LISTING ...................... 8
FidoNet Software References .............................. 8
6. SPECIAL INTEREST ......................................... 13
Statistics from the Fidoweb .............................. 13
Nodelist Stats ........................................... 14
7. FIDONEWS INFORMATION ..................................... 16
How to Submit an Article ................................. 16
Credits, Legal Infomation, Availability .................. 18

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FOOD FOR THOUGHT =================================================================

To determine the true rulers of any society, all you must do is ask
yourself this question:

Who is it that I am not permitted to criticize?

-- Frantois-Marie Arouet, aka Voltaire


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--- Azure/NewsPrep 3.0
# Origin: Home of the Fidonews (2:2/2.0)
* Origin: LiveWire BBS - Synchronet - LiveWireBBS.com (1:2320/100)

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FIDONET'S INTERNATIONAL KITCHEN =================================================================

Kentucky Hot Brown

My Family's New Years Treat
LouisvilleAs Culinary Legend

With so much to boast about award-winning dining; breathtaking turn-of-the-century architecture; attentive, caring service, some
may wonder: "Why the Kentucky Hot Brown?" Here is the story behind
this now legendary dish.

In the 1920's, the Brown Hotel drew over 1,200 guests each evening for
its dinner dance. By the wee hours of the morning, guests would grow
weary of dancing and make their way to the restaurant for a bite to
eat. Sensing their desire for something more glamorous than
traditional ham and eggs, Chef Fred Schmidt set out to create
something new to tempt his guests' palates. His unique dish? An
open-faced turkey sandwich with bacon and a delicate Mornay sauce. The
Kentucy Hot Brown was born!

When Fred K. Schmidt created the Kentucky Hot Brown, its sliced roast
turkey was a rarity, as turkey was usually reserved for holiday
feasts. The original Kentucky Hot Brown included the sliced turkey on
an open- faced white toast sandwich, with Mornay sauce covering it,
with a sprinkling of Parmesan cheese, completed by being oven-broiled
until bubbly. Pimento and bacon strips were then added to it. After
its debut, it quickly became the choice of ninety-five percent of the
customers to the Brown Hotel's restaurant. The Kentucky Hot Brown is
served at almost every local restaraunt, but be careful the "Cheaper" restarunts will serve a doctored up alfredo sauce instead of a true
mornay sauce. I've even found nacho cheese at one restarunt that
should know better.

Here's my recipe for the Kentucky Hot Brown that I have served my
derby guests and family for years. We freeze the leftover
Thanksgiving turkey to make this sandwich throughout the year. My
family always gathers at my house and thye expect hot brown sandwiches
when the ball drops.

------------

Ingredients

4 ounces butter
Flour to make a roux (about 6 tablespoons)
3 to 3 1/2 cups milk
1 beaten egg
6 tablespoons fresh grated Parmesan cheese, plus extra for topping
Don't even think of using the Kraft Krap in a Kan :-)
1 ounce whipped cream (optional but highly desireable)
Salt and pepper, to taste
1 cup Sauteed mushrooms
1 whole tomato, sliced
Generous slices roast turkey (Oscar Mayer carving board style
Turkey has been used by my family in a pinch)
8 to 12 slices of toast (may be trimmed of crust)
8 to 12 strips fried bacon (not crisp, very important)

Directions:

Melt butter and add with a sifter, slowly add enough flour to make a
reasonably thick roux (enough to absorb all of the butter). Add milk
and 6 tablespoons Parmesan. Add the egg to thicken sauce, but do not
allow to boil or it will curdle and ruin.

Remove from heat. Fold in whipped cream. Add salt and pepper to taste.
The Mornay sauce should be a bit on the salty side.

For each Hot Brown, place 2 slices of toast on a metal (or flameproof)
dish. My family has acquired, through the years, small cast iron
skillets. But small pyrex style baking dishes or le-crueset style
dishes would work. Cover the toast with mushrooms and thinly sliced
tomatoes, then cover with a liberal amount of turkey. Pour a generous
amount of the mornay sauce over the turkey and toast. Sprinkle with
additional Parmesan. Place entire dish under a broiler until the sauce
becomes speckled brown and bubbly. Remove from broiler, cross 2 pieces
of bacon on top and serve immediately. Some people desire additional
sliced tomatoes with it. The fresher and more flavorful the tomato
the better.

-- Allen Prunty
1:2320/100 - Louisville LiveWire

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# Origin: Home of the Fidonews (2:2/2.0)
* Origin: LiveWire BBS - Synchronet - LiveWireBBS.com (1:2320/100)

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JAMNNTPD SERVERS LIST =================================================================

The Johan Billing JamNNTPd project

This is a list of known JamNNTPd servers working. They are essentially
the modern version of Bulletin Board Systems.

You connect to them using the newsreader of your choice and you don't
need any other software installed on your computer -- regardless of
operating system -- but that favourite mail client of yours.

Even smart phones can handle this, giving you the opportunity to get
your daily doses of fidonet on the bus, tram or train on the way to
your job, school or whatever.



Updated 2016-12-19


URL news://felten.yi.org
Join http://fidonews.eu
NETMAIL Yes, 2:203/2

URL news://the-estar.com:1119
Join http://www.easternstar.info
NETMAIL Yes, 1:123/789

URL news://quinnspost.nodelist.net:60119
Join mailto:eskimo261@bigfoot.com
Join Info in group +GETACCESS+
NETMAIL Yes, 3:640/384

URL news://rbb.bbs.fi
Join Info in group +GETACCESS+
NETMAIL Yes, 2:221/361

URL news://fidonews.mine.nu
Join http://fidonews.mine.nu
NETMAIL Yes, 2:221/6

URL news://news.wpusa.dynip.com
Join Info in group +GETACCESS+
NETMAIL Yes, 1:3634/12

URL nntp://news.bytemuseum.org
nntps://news.bytemuseum.org (secure)
Join Info in group +ACCCESS&SUPPORT+
NETMAIL Yes, 1:19/10

URL nntp://news.pharcyde.org
Join Info in group, +GETACCESS+
NETMAIL Yes, 1:154/10

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--- Azure/NewsPrep 3.0
# Origin: Home of the Fidonews (2:2/2.0)
* Origin: LiveWire BBS - Synchronet - LiveWireBBS.com (1:2320/100)

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SPECIAL INTEREST =================================================================

Last week's statistics from the Fidoweb
By EchoTime, 2:203/0

(Some nets may have lost their last
digit for technical reasons)

pkt (toss-toss) msg (write-toss)
nodes mean dev no mean dev no

123/* 1.0m 0.4m 70 0.8h 0.5h 70
132/* 5.0m 1.2m 25 0.5h 0.5h 25
154/* 5.7m 6.1m 449 0.7h 2.3h 450
201/* 1.0m 0.4m 6 22.0h 3.9h 6
203/* 1.3m 0.6m 2 0.1h 0.0h 2
221/* 1.7m 7.8m 398 5.8h 9.5h 395
232/* 1.2m 2.8m 497 2.0h 7.8h 496
249/* 1.3m 4.3m 384 1.8h 4.6h 384
266/* 4.5m 0.7m 328 2.2h 5.8h 328
280/* 1.3m 5.7m 423 4.3h 10.8h 423
292/* 3.2m 1.5m 12 1.0h 1.4h 5
320/* 55.5m 1.0m 311 2.0h 5.8h 311
423/* 1.4m 0.3m 6 7.7h 6.1h 6
502/* 58.5m 0.9m 17 4.3h 10.6h 17
640/* 1.1m 0.5m 101 11.1h 7.5h 101

Sigma 8.3m 17.2m 3029 2.9h 7.6h 3019

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Nodelist Stats

Input nodelist nodelist.358
size 234.4kb
date 2016-12-23

The nodelist has 1451 nodes in it
and a total of 2105 non-comment entries

including 4 zones
29 regions
181 hosts
128 hubs
admin overhead 342 ( 23.57 %)

and 156 private nodes
80 nodes down
76 nodes on hold
off line overhead 312 ( 21.50 %)


Speed summary:

>9600 = 78 ( 5.38 %)
9600 = 625 ( 43.07 %)
(HST = 9 or 1.44 %)
(CSP = 0 or 0.00 %)
(PEP = 1 or 0.16 %)
(MAX = 0 or 0.00 %)
(HAY = 0 or 0.00 %)
(V32 = 324 or 51.84 %)
(V32B = 37 or 5.92 %)
(V34 = 415 or 66.40 %)
(V42 = 338 or 54.08 %)
(V42B = 39 or 6.24 %)
2400 = 4 ( 0.28 %)
1200 = 0 ( 0.00 %)
300 = 744 ( 51.27 %)

ISDN = 81 ( 5.58 %)

-----------------------------------------------------
IP Flags Protocol Number of systems -----------------------------------------------------
IBN Binkp 812 ( 55.96 %) ----------------------------------
IFC Raw ifcico 109 ( 7.51 %) ----------------------------------
IFT FTP 62 ( 4.27 %) ----------------------------------
ITN Telnet 157 ( 10.82 %) ----------------------------------
IVM Vmodem 15 ( 1.03 %) ----------------------------------
IP Other 6 ( 0.41 %) ----------------------------------
INO4 IPv6 only 1 ( 0.07 %) ----------------------------------

CrashMail capable = 967 ( 66.64 %)
MailOnly nodes = 605 ( 41.70 %)
Listed-only nodes = 61 ( 4.20 %)



[Report produced by NETSTATS - A PD pgm]
[ Revised by B Felten, 2:203/2]
[ NetStats 3.8 2014-11-23]

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