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Default We survived the chocolate pudding

Thank you all for your "Go for it" advice. The outdated chocolate cooked up
just fine, the pudding was delicious, and I woke up this morning.

But you know what? I still prefer My-T-Fine, because it develops a nice,
leathery skin on top, and I serve it in wide, shallow soup dishes for
maximum skin.

Then I dig a hole in the center and pour in heavy cream and, working from
the center out, enlarge the hole as I eat and add more cream as needed.

There's an art to it.

Felice



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Default We survived the chocolate pudding

On 08/02/2011 10:30 AM, Felice wrote:
> Thank you all for your "Go for it" advice. The outdated chocolate cooked up
> just fine, the pudding was delicious, and I woke up this morning.
>
> But you know what? I still prefer My-T-Fine, because it develops a nice,
> leathery skin on top, and I serve it in wide, shallow soup dishes for
> maximum skin.
>
> Then I dig a hole in the center and pour in heavy cream and, working from
> the center out, enlarge the hole as I eat and add more cream as needed.
>
> There's an art to it.



You can avoid the skin by laying plastic wrap on the surface, but I
suppose you wouldn't be interested in that tip if you like the skin.


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Default We survived the chocolate pudding


"Dave Smith" > wrote in message
. com...
> On 08/02/2011 10:30 AM, Felice wrote:
>> Thank you all for your "Go for it" advice. The outdated chocolate cooked
>> up
>> just fine, the pudding was delicious, and I woke up this morning.
>>
>> But you know what? I still prefer My-T-Fine, because it develops a nice,
>> leathery skin on top, and I serve it in wide, shallow soup dishes for
>> maximum skin.
>>
>> Then I dig a hole in the center and pour in heavy cream and, working from
>> the center out, enlarge the hole as I eat and add more cream as needed.
>>
>> There's an art to it.


> You can avoid the skin by laying plastic wrap on the surface, but I
> suppose you wouldn't be interested in that tip if you like the skin.


You keep your plastic wrap off my pudding, Dave. The skin is the best part!

Felice


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Default We survived the chocolate pudding

On Tue, 8 Feb 2011 11:19:46 -0500, "Felice" >
wrote:

>
> "Dave Smith" > wrote in message
> . com...
> > On 08/02/2011 10:30 AM, Felice wrote:
> >> Thank you all for your "Go for it" advice. The outdated chocolate cooked
> >> up
> >> just fine, the pudding was delicious, and I woke up this morning.
> >>
> >> But you know what? I still prefer My-T-Fine, because it develops a nice,
> >> leathery skin on top, and I serve it in wide, shallow soup dishes for
> >> maximum skin.
> >>
> >> Then I dig a hole in the center and pour in heavy cream and, working from
> >> the center out, enlarge the hole as I eat and add more cream as needed.
> >>
> >> There's an art to it.

>
> > You can avoid the skin by laying plastic wrap on the surface, but I
> > suppose you wouldn't be interested in that tip if you like the skin.

>
> You keep your plastic wrap off my pudding, Dave. The skin is the best part!
>

I'd like the recipe *you* used, Felice! Even the quickie pudding
recipe with cornstarch (posted here a couple of weeks ago) develops
skin... maybe it's not as thick as you like, but it's still skin.

--

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Default We survived the chocolate pudding

On 2/8/2011 10:30 AM, Felice wrote:
> Thank you all for your "Go for it" advice. The outdated chocolate cooked up
> just fine, the pudding was delicious, and I woke up this morning.
>
> But you know what? I still prefer My-T-Fine, because it develops a nice,
> leathery skin on top, and I serve it in wide, shallow soup dishes for
> maximum skin.
>
> Then I dig a hole in the center and pour in heavy cream and, working from
> the center out, enlarge the hole as I eat and add more cream as needed.
>
> There's an art to it.
>
> Felice


Yeah, I like pudding skin, too. Haven't had any for ages.
Maybe I should buy a box of Royal chocolate pudding mix and
make some pudding - allowing a nice skin to form on each bowl.
I haven't made pudding like that in many years. Used to do it
all the time as a kid.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?



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Default We survived the chocolate pudding


"Felice" > wrote in message
...
>
> "Dave Smith" > wrote in message
> . com...
>> On 08/02/2011 10:30 AM, Felice wrote:
>>> Thank you all for your "Go for it" advice. The outdated chocolate cooked
>>> up
>>> just fine, the pudding was delicious, and I woke up this morning.
>>>
>>> But you know what? I still prefer My-T-Fine, because it develops a nice,
>>> leathery skin on top, and I serve it in wide, shallow soup dishes for
>>> maximum skin.
>>>
>>> Then I dig a hole in the center and pour in heavy cream and, working
>>> from
>>> the center out, enlarge the hole as I eat and add more cream as needed.
>>>
>>> There's an art to it.

>
>> You can avoid the skin by laying plastic wrap on the surface, but I
>> suppose you wouldn't be interested in that tip if you like the skin.

>
> You keep your plastic wrap off my pudding, Dave. The skin is the best
> part!


I don't really like pudding but I like the skin.

Years ago I had a microwave cookbook with a recipe for chocolate pudding. I
made it in a large glass measuring cup and I cooked it for a lot longer.
The whole thing came out like skin! Oh yum!


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Default We survived the chocolate pudding

In article >,
"Felice" > wrote:

> Thank you all for your "Go for it" advice. The outdated chocolate cooked up
> just fine, the pudding was delicious, and I woke up this morning.
>
> But you know what? I still prefer My-T-Fine, because it develops a nice,
> leathery skin on top, and I serve it in wide, shallow soup dishes for
> maximum skin.
>
> Then I dig a hole in the center and pour in heavy cream and, working from
> the center out, enlarge the hole as I eat and add more cream as needed.
>
> There's an art to it.
>
> Felice


Andrea Warhol lives!!

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
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Default We survived the chocolate pudding



--

"Felice" > wrote in message
...
> Thank you all for your "Go for it" advice. The outdated chocolate cooked
> up just fine, the pudding was delicious, and I woke up this morning.
>
> But you know what? I still prefer My-T-Fine, because it develops a nice,
> leathery skin on top, and I serve it in wide, shallow soup dishes for
> maximum skin.
>
> Then I dig a hole in the center and pour in heavy cream and, working from
> the center out, enlarge the hole as I eat and add more cream as needed.
>
> There's an art to it.
>
> Felice
>
>
>


Grandma????? IZZAT YOU??
heh heh

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Default We survived the chocolate pudding


"sharkman" > wrote in message
...
>
> "Felice" > wrote in message
> ...
>> Thank you all for your "Go for it" advice. The outdated chocolate cooked
>> up just fine, the pudding was delicious, and I woke up this morning.
>>
>> But you know what? I still prefer My-T-Fine, because it develops a nice,
>> leathery skin on top, and I serve it in wide, shallow soup dishes for
>> maximum skin.
>>
>> Then I dig a hole in the center and pour in heavy cream and, working from
>> the center out, enlarge the hole as I eat and add more cream as needed.
>>
>> There's an art to it.
>>
>> Felice


> Grandma????? IZZAT YOU??
> heh heh


Sure is, Sharkie boy! Welcome to the family.

Felice


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Default We survived the chocolate pudding

On Feb 8, 10:30*am, "Felice" > wrote:
> Thank you all for your "Go for it" advice. The outdated chocolate cooked up
> just fine, the pudding was delicious, and I woke up this morning.
>
> But you know what? I still prefer My-T-Fine, because it develops a nice,
> leathery skin on top, and I serve it in wide, shallow soup dishes for
> maximum skin.
>
> Then I dig a hole in the center and pour in heavy cream and, working from
> the center out, enlarge the hole as I eat and add more cream as needed.
>
> There's an art to it.
>
> Felice


Chalk me up as one who HATES skin on pudding. Each to her own.
I don't think I've even heard anyone say he likes skin - maybe you're
in a minority? Chatty Cath - is it time for a poll?


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On Feb 8, 9:30*am, "Felice" > wrote:
> Thank you all for your "Go for it" advice. The outdated chocolate cooked up
> just fine, the pudding was delicious, and I woke up this morning.
>
> But you know what? I still prefer My-T-Fine, because it develops a nice,
> leathery skin on top, and I serve it in wide, shallow soup dishes for
> maximum skin.
>
> Then I dig a hole in the center and pour in heavy cream and, working from
> the center out, enlarge the hole as I eat and add more cream as needed.
>
> There's an art to it.


"There's an art to" making crappy instant pudding? I guess you could
sat that "there's an art to" paint by number too.
>
> Felice


--Bryan
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"Bryan" > wrote in message
...
On Feb 8, 9:30 am, "Felice" > wrote:
> Thank you all for your "Go for it" advice. The outdated chocolate cooked
> up
> just fine, the pudding was delicious, and I woke up this morning.
>
> But you know what? I still prefer My-T-Fine, because it develops a nice,
> leathery skin on top, and I serve it in wide, shallow soup dishes for
> maximum skin.
>
> Then I dig a hole in the center and pour in heavy cream and, working from
> the center out, enlarge the hole as I eat and add more cream as needed.
>
> There's an art to it.


"There's an art to" making crappy instant pudding? I guess you could
sat that "there's an art to" paint by number too.

> Felice


--Bryan

I never said "instant", Bryan. My-T-Fine makes an instant that is, indeed,
crappy, but it also makes a cooked pudding that forms a skin and is quite
good. And the "art" comment follows, and refers to, the method of consuming
the pudding and heavy cream together.

But then, that's way out of your comfort zone, isn't it?

Felice


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On Fri, 11 Feb 2011 11:43:20 -0500, "Felice" >
wrote:

>
> "Bryan" > wrote in message
> ...
> On Feb 8, 9:30 am, "Felice" > wrote:
> > Thank you all for your "Go for it" advice. The outdated chocolate cooked
> > up
> > just fine, the pudding was delicious, and I woke up this morning.
> >
> > But you know what? I still prefer My-T-Fine, because it develops a nice,
> > leathery skin on top, and I serve it in wide, shallow soup dishes for
> > maximum skin.
> >
> > Then I dig a hole in the center and pour in heavy cream and, working from
> > the center out, enlarge the hole as I eat and add more cream as needed.
> >
> > There's an art to it.

>
> "There's an art to" making crappy instant pudding? I guess you could
> sat that "there's an art to" paint by number too.
>
> > Felice

>
> --Bryan
>
> I never said "instant", Bryan. My-T-Fine makes an instant that is, indeed,
> crappy, but it also makes a cooked pudding that forms a skin and is quite
> good. And the "art" comment follows, and refers to, the method of consuming
> the pudding and heavy cream together.
>
> But then, that's way out of your comfort zone, isn't it?
>

Felice, I thought only Live Mail didn't insert quote markers but it
looks like you're using OE. What gives?



--

Today's mighty oak is just yesterday's nut that held its ground.
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Default We survived the chocolate pudding

On Feb 11, 10:43*am, "Felice" > wrote:
> "Bryan" > wrote in message
>
> ...
> On Feb 8, 9:30 am, "Felice" > wrote:
>
> > Thank you all for your "Go for it" advice. The outdated chocolate cooked
> > up
> > just fine, the pudding was delicious, and I woke up this morning.

>
> > But you know what? I still prefer My-T-Fine, because it develops a nice,
> > leathery skin on top, and I serve it in wide, shallow soup dishes for
> > maximum skin.

>
> > Then I dig a hole in the center and pour in heavy cream and, working from
> > the center out, enlarge the hole as I eat and add more cream as needed.

>
> > There's an art to it.

>
> "There's an art to" making crappy instant pudding? *I guess you could
> sat that "there's an art to" paint by number too.
>
> > Felice

>
> --Bryan
>
> I never said "instant", Bryan. My-T-Fine makes an instant that is, indeed,
> crappy, but it also makes a cooked pudding that forms a skin and is quite
> good. And the "art" comment follows, and refers to, the method of consuming
> the pudding and heavy cream together.
>
> But then, that's way out of your comfort zone, isn't it?


Partially hydrogenated oils, artificial flavors, vegetable gums,
artificial colors, that's some quality stuff.
>
> Felice


--Bryan
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"sf" > wrote in message
...

<cutting to chase>
> Felice, I thought only Live Mail didn't insert quote markers but it
> looks like you're using OE. What gives?



OE usually gets it right with the quote marks but once in a while it falls
down on the job. I must have missed it because I was paying more attention
to the message than to the medium. Hope it didn't ruin your day!

Felice




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Default We survived the chocolate pudding

On Fri, 11 Feb 2011 17:39:54 -0500, "Felice" >
wrote:

>
> "sf" > wrote in message
> ...
>
> <cutting to chase>
> > Felice, I thought only Live Mail didn't insert quote markers but it
> > looks like you're using OE. What gives?

>
>
> OE usually gets it right with the quote marks but once in a while it falls
> down on the job. I must have missed it because I was paying more attention
> to the message than to the medium. Hope it didn't ruin your day!
>

It would have been a problem if I'd actually wanted to reply to the
message because then *I* would have been stuck fixing the quote
markers.

--

Today's mighty oak is just yesterday's nut that held its ground.
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Default We survived the chocolate pudding


"Bryan" > wrote in message
...
On Feb 11, 10:43 am, "Felice" > wrote:
> "Bryan" > wrote in message
>
> ...
> On Feb 8, 9:30 am, "Felice" > wrote:
>
> >> Thank you all for your "Go for it" advice. The outdated chocolate
> >> cooked
> > > up
> > > just fine, the pudding was delicious, and I woke up this morning.

>
> > > But you know what? I still prefer My-T-Fine, because it develops a
> > > nice,
> > > leathery skin on top, and I serve it in wide, shallow soup dishes for
> > > maximum skin.

>
> > > Then I dig a hole in the center and pour in heavy cream and, working
> > > from
> > > the center out, enlarge the hole as I eat and add more cream as
> > > needed.

>
> > > There's an art to it.

>
> > > Felice


> > "There's an art to" making crappy instant pudding? I guess you could
> > sat that "there's an art to" paint by number too.

>
> > --Bryan


> I never said "instant", Bryan. My-T-Fine makes an instant that is, indeed,
> crappy, but it also makes a cooked pudding that forms a skin and is quite
> good. And the "art" comment follows, and refers to, the method of
> consuming
> the pudding and heavy cream together.
>
> But then, that's way out of your comfort zone, isn't it?
>
> Felice


Partially hydrogenated oils, artificial flavors, vegetable gums,
artificial colors, that's some quality stuff.

--Bryan

This is Felice, whose OE quote function is on vacation, pointing out:

Bryan, your priority is the parts; at times my priority is simply the sum of
the parts. If it tastes good, I swallow it!

Felice


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Default We survived the chocolate pudding

"Felice" > wrote in message
...
>
> "sf" > wrote in message
> ...
>
> <cutting to chase>
>> Felice, I thought only Live Mail didn't insert quote markers but it
>> looks like you're using OE. What gives?

>
>
> OE usually gets it right with the quote marks but once in a while it falls
> down on the job. I must have missed it because I was paying more attention
> to the message than to the medium. Hope it didn't ruin your day!


OE fails when responding to a message which sets the header line:

Content-Transfer-Encoding: quoted-printable

Notably Google Groups replies have that.



Brian
--
Day 736 of the "no grouchy usenet posts" project
Current music playing: None.



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Default We survived the chocolate pudding


"Default User" > wrote in message
...
> "Felice" > wrote in message
> ...
>>
>> "sf" > wrote in message
>> ...
>>
>> <cutting to chase>
>>> Felice, I thought only Live Mail didn't insert quote markers but it
>>> looks like you're using OE. What gives?


>> OE usually gets it right with the quote marks but once in a while it
>> falls down on the job. I must have missed it because I was paying more
>> attention to the message than to the medium. Hope it didn't ruin your
>> day!


> OE fails when responding to a message which sets the header line:
>
> Content-Transfer-Encoding: quoted-printable
>
> Notably Google Groups replies have that.
>
> Brian


Ah! Thanks, Brian. I'm glad to hear it's not MY fault!

Felice


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Default We survived the chocolate pudding

In article >,
sf > wrote:

> On Fri, 11 Feb 2011 11:43:20 -0500, "Felice" >
> wrote:
>
> >
> > "Bryan" > wrote in message
> > ...


> Felice, I thought only Live Mail didn't insert quote markers but it
> looks like you're using OE. What gives?


From what I've read, Windows Mail and OE are the same basic product,
with the same basic flaws.

For this particular flaw, somebody posts using GoogleGropes (see Bryan's
attribute above). Then somebody replies using OE. OE then fails to
quote correctly. Every other news client quotes correctly.

I have also read that there is a fix that can be installed to OE that
will fix this. Since very few people post to newsgroups anymore, I
don't expect M$ to fix this themselves.

Brian gave a better explanation of this, in this thread.

--
Dan Abel
Petaluma, California USA



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Default We survived the chocolate pudding

On Sat, 12 Feb 2011 08:35:55 -0800, Dan Abel > wrote:

> I have also read that there is a fix that can be installed to OE that
> will fix this.


Really? If you ever run across it let me know. Some people won't
give up OE or Live Mail. I'm guessing they don't know how to install
new programs.

--

Today's mighty oak is just yesterday's nut that held its ground.
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Default We survived the chocolate pudding

In article >,
sf > wrote:

> On Sat, 12 Feb 2011 08:35:55 -0800, Dan Abel > wrote:
>
> > I have also read that there is a fix that can be installed to OE that
> > will fix this.

>
> Really? If you ever run across it let me know. Some people won't
> give up OE or Live Mail. I'm guessing they don't know how to install
> new programs.


http://home.in.tum.de/~jain/software/oe-quotefix/

I just did a Google on quotefix. I believe it's a patch rather than new
software, but I didn't look at any details. I have always used a Mac
for newsgroups.

--
Dan Abel
Petaluma, California USA

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Default Quotefix (was Chocolate Pudding)


"Dan Abel" > wrote in message
...
> In article >,
> sf > wrote:
>
>> On Sat, 12 Feb 2011 08:35:55 -0800, Dan Abel > wrote:
>>
>> > I have also read that there is a fix that can be installed to OE that
>> > will fix this.

>>
>> Really? If you ever run across it let me know. Some people won't
>> give up OE or Live Mail. I'm guessing they don't know how to install
>> new programs.

>
> http://home.in.tum.de/~jain/software/oe-quotefix/
>
> I just did a Google on quotefix. I believe it's a patch rather than new
> software, but I didn't look at any details. I have always used a Mac
> for newsgroups.
> --
> Dan Abel
> Petaluma, California USA
>


Many thanks, Dan. I've looked at the quotefix website and it seems like a
solution.

Has anyone had experience with the OE-quotefix?

Felice


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In article <dabel-760DF4.10114012022011@c-61-68-245-
199.per.connect.net.au>, says...
>
> In article >,
> sf > wrote:
>
> > On Sat, 12 Feb 2011 08:35:55 -0800, Dan Abel > wrote:
> >
> > > I have also read that there is a fix that can be installed to OE that
> > > will fix this.

> >
> > Really? If you ever run across it let me know. Some people won't
> > give up OE or Live Mail. I'm guessing they don't know how to install
> > new programs.

>
>
http://home.in.tum.de/~jain/software/oe-quotefix/
>
> I just did a Google on quotefix. I believe it's a patch rather than new
> software, but I didn't look at any details. I have always used a Mac
> for newsgroups.


Not sure exactly how it works, seems to be a wrapper of somekind. In
any case, it does work for OE and for Windows Mail, but not for Windows
Live Mail. What's insane is that Microsoft developed a new program with
the same bug--that suggests that somebody at Microsoft has the spec
wrong and is sufficiently entrenched that nobody could force a change on
it.


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Default We survived the chocolate pudding

On Feb 11, 4:59*pm, "Felice" > wrote:
> "Bryan" > wrote in message
>
> ...
> On Feb 11, 10:43 am, "Felice" > wrote:
>
>
>
>
>
>
>
>
>
> > "Bryan" > wrote in message

>
> ....
> > On Feb 8, 9:30 am, "Felice" > wrote:

>
> > >> Thank you all for your "Go for it" advice. The outdated chocolate
> > >> cooked
> > > > up
> > > > just fine, the pudding was delicious, and I woke up this morning.

>
> > > > But you know what? I still prefer My-T-Fine, because it develops a
> > > > nice,
> > > > leathery skin on top, and I serve it in wide, shallow soup dishes for
> > > > maximum skin.

>
> > > > Then I dig a hole in the center and pour in heavy cream and, working
> > > > from
> > > > the center out, enlarge the hole as I eat and add more cream as
> > > > needed.

>
> > > > There's an art to it.

>
> > > > Felice
> > > "There's an art to" making crappy instant pudding? I guess you could
> > > sat that "there's an art to" paint by number too.

>
> > > --Bryan

> > I never said "instant", Bryan. My-T-Fine makes an instant that is, indeed,
> > crappy, but it also makes a cooked pudding that forms a skin and is quite
> > good. And the "art" comment follows, and refers to, the method of
> > consuming
> > the pudding and heavy cream together.

>
> > But then, that's way out of your comfort zone, isn't it?

>
> > Felice

>
> Partially hydrogenated oils, artificial flavors, vegetable gums,
> artificial colors, that's some quality stuff.
>
> --Bryan
>
> This is Felice, whose OE quote function is on vacation, pointing out:
>
> Bryan, your priority is the parts; at times my priority is simply the sum of
> the parts. If it tastes good, I swallow it!


This is a trick. You're trying to get me to disapprove of women who
swallow in writing.
>
> Felice


--Bryan
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Default We survived the chocolate pudding (the last word)

A whole batch of pudding palaver snipped to:

"Bryan" wrote

> > > Partially hydrogenated oils, artificial flavors, vegetable gums,
> > > artificial colors, that's some quality stuff.


"Felice" wrote

> > Bryan, your priority is the parts; at times my priority is simply the
> > sum of
> > the parts. If it tastes good, I swallow it!


Bryan got the last word in with

> This is a trick. You're trying to get me to disapprove of women who
> swallow in writing.


Felice, who knows when she's been bested, exits stage left.






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Default We survived the chocolate pudding

On Sat, 12 Feb 2011 14:06:45 -0500, "J. Clarke"
> wrote:

> Not sure exactly how it works, seems to be a wrapper of somekind. In
> any case, it does work for OE and for Windows Mail, but not for Windows
> Live Mail. What's insane is that Microsoft developed a new program with
> the same bug--that suggests that somebody at Microsoft has the spec
> wrong and is sufficiently entrenched that nobody could force a change on
> it.


Too bad there isn't a quote fix for Live Mail, since that's what
people seem to be migrating to with Win7 (or is OE still available on
7 too?) - is it something that Microsoft came up with or is it an open
source type of thing?

--

Today's mighty oak is just yesterday's nut that held its ground.
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Default We survived the chocolate pudding

"Felice" > wrote in message
...
>
> "Default User" > wrote in message
> ...


>> OE fails when responding to a message which sets the header line:
>>
>> Content-Transfer-Encoding: quoted-printable
>>
>> Notably Google Groups replies have that.


> Ah! Thanks, Brian. I'm glad to hear it's not MY fault!


No, it's a tag team effort between Google Groups and Outlook Express. It can
be fixed with the third-party program Quotefix. However, I recommend using a
different newsreader if you can (said as I post with un-quotefixed OE).




Brian
--
Day 739 of the "no grouchy usenet posts" project
Current music playing: None.


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