Here is my SQUID Configuration what worked for me, I hope it will for you too.
Open squid.conf and uncomment following entries http_port 3128 ftp ftp_user@Squid cache_mem 8 MB change the following entry http_access deny all to http_access allow all That's it Restart Squid by issuing following command at console prompt: /etc/rc.d/init.d/squid restart Please tell if it works or i will do more work on it Vivek [EMAIL PROTECTED] wrote: > > -----BEGIN PGP SIGNED MESSAGE----- > > Hash: SHA1 > > > > > Has anyone successfully configured squid before? I'm trying to get > > > it working on my network and am having serious problems. Is there > > > anyone who can offer some advice or tips on configuring squid? > > > > > > Thanks, Jerry > > > > > > > > Try this: > > > > Kung Pao Squid > > > > 3/4 lb Squid tubes (or tubes and -tentacles) OR > > 1 1/2 lb Whole squid, cleaned > > MARINADE > > 2 ts Cornstarch > > 1 ts Sesame oil > > 1/4 ts Salt (optional) > > 1 pn Of white pepper > > CHILI SEASONING > > 6 sm Dry red chilies > > 2 ts Minced fresh ginger > > 1 ts Minced or pressed garlic > > 1/2 ts Crushed hot red pepper or -chili flakes > > SAUCE > > 1/3 c Low-salt chicken broth > > 3 tb Balsamic vinegar, or Chinese -black rice vinegar > > 2 1/2 tb Soy sauce > > 5 ts Sugar > > 1 1/2 ts Sesame oil > > VEGETABLES > > 2 tb Salad oil > > 2 Stalks Celery, cut into 1/2 -inch slices > > 1 sm Green or red bell pepper, -cut into 1 inch squares or -julienned > > 1 sm Onion, cut into 1 inch -chunks, layers separated > > 1 cn Whole bamboo shoots (15 -oz.), drained and cut into > > 1/2 Inch cubes OR > > 1 cn Sliced bamboo shoots (8 -oz.), drained > > 1 1/2 ts Cornstarch dissolved in 1 -tablespoon of water > > Cut cleaned squid tubes lengthwise to open; lay flat on a cutting > > board. Holding a long sharp knife at a slight angle to the board, > > score the inside of the squid tube diagonally in one direction every > > 1/4 inch. Turn the squid 1/4 round and score again to produce a > > crosshatch pattern. Repeat with all squid. Be careful not to cut all > > the way through. Cutting along score lines, cut each squid tube > > crosswise into 3/4 inch wide strips. (The scoring will make each > > strip curl when cooked.) > > > > Combine marinade ingredients in a medium bowl. Add squid and stir to > > coat; set squid aside. In separate small bowls, combine chili > > seasoning and sauce ingredients; set aside. > > > > Place a wok or 10 to 12 inch frying pan over high heat. When hot, add > > 1 tablespoon of the oil and swirl to coat cooking surface. Add squid > > and stir until opaque, 3/4 to 2 minutes. Transfer squid to a bowl. > > > > Add remaining tablespoon of oil to wok. Add chili seasoning and stir > > until fragrant, about 10 seconds (press lightly on whole chilies to > > release their heat). > > > > Add celery, bell pepper, onion and bamboo shoots and stir for 2 > > minutes. Stir in sauce mixture, cover and cook 1 minute more. Return > > squid and their juices to the wok and add cornstarch mixture. Stir > > until sauce boils and thickens slightly. Serve over rice. Makes 4 > > servings. > > > > Per serving: 239 Calories, 16 g Protein, 19 g Carbohydrates, 2 g > > Saturated Fat, 3 g Monounsaturated Fat, 6 g Polyunsaturated Fat, .3 g > > Omega-3 Fat, 198 mg Cholesterol, 735 mg Sodium. > > > > Note: Shrimp, scallops, cubed swordfish or halibut may be substituted > > for the squid. > > Yield: 4 servings > > -- > To unsubscribe, send mail to [EMAIL PROTECTED] with the body > "unsubscribe ilug-cal" and an empty subject line. > FAQ: http://www.ilug-cal.org/help/faq_list.html -- To unsubscribe, send mail to [EMAIL PROTECTED] with the body "unsubscribe ilug-cal" and an empty subject line. FAQ: http://www.ilug-cal.org/help/faq_list.html
