On 09/01/09 07:40, Chris Bannister wrote:
> On Tue, Jan 06, 2009 at 04:20:37AM +0100, Tony Mechelynck wrote:
>> On 05/01/09 05:55, John Beckett wrote:
>>> * Use BOTTOM POSTING (quote a few lines that you are replying to, and
>>> put your reply underneath).
>> Inter-posting (like this) is even better, but harder, and (I think) will
>> not be enforced.
>
> Top posting is just as bad as bottom posting if you don't remove any
> irrelevant text.
>
> Also if you inline post, delete anything after it. There are lots of
> messages where:
>
> [some text]
>
> reply to [some text]
>
> [heaps and heaps of unnecessary text]
>
> Where the [heaps and heaps of unnecessary text] could easily be deleted
> saving bandwidth/storage etc. and also making message cleaner and easier
> to parse.
>
I try to remove irrelevant text, though quoted text below my last
inline-reply may in some cases be relevant. When in doubt, I usually
prefer to risk quoting a little too much (which is reversible in the
next post) rather than too little (which isn't). Maybe a tendency for 爲
無爲、則無不治 ? ("Enact inaction, a rule without exceptions" -- LAOZI,
Dao-de Jing, ch. III /in fine/)
When confronted with a top-posted mail, and I don't feel like taking the
trouble of correcting the order of the quotes, I usually feel compelled
to remove the "--- Original Message ---" line and everything below it.
Best regards,
Tony.
--
MOCK APPLE PIE (No Apples Needed)
Pastry to two crust 9-inch pie 36 RITZ Crackers
2 cups water 2 cups sugar
2 teaspoons cream of tartar 2 tablespoons lemon juice
Grated rind of one lemon Butter or margarine
Cinnamon
Roll out bottom crust of pastry and fit into 9-inch pie plate. Break
RITZ Crackers coarsely into pastry-lined plate. Combine water, sugar
and cream of tartar in saucepan, boil gently for 15 minutes. Add lemon
juice and rind. Cool. Pour this syrup over Crackers, dot generously
with butter or margarine and sprinkle with cinnamon. Cover with top
crust. Trim and flute edges together. Cut slits in top crust to let
steam escape. Bake in a hot oven (425 F) 30 to 35 minutes, until crust
is crisp and golden. Serve warm. Cut into 6 to 8 slices.
-- Found lurking on a Ritz Crackers box
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