Text 5210, 76 rader
Skriven 2006-09-05 10:07:18 av Dale Shipp (1:261/1466.0)
     Kommentar till en text av Dave Drum
Ärende: Re: Meal Master
=======================
 -=> On 09-04-06  07:35,  Dave Drum <=-
 -=> spoke to Björn Forsström about Meal Master <=-

 DD> AN ASIDE QUESTION to Dale Shipp - who I know is reading this ...  Bv)=

 DD> I seem to remember a switch or utility for either Meal Master or
 DD> MMCONV  which will do an "automatic" translation from English units to
 DD> Metric or  the other way around. But, for the life of me I cannot
 DD> locate anything  on it. Can you help? I was going to brag about the
 DD> capability to Bjorn  as it will help him and Carina. But, I decided I'd
 DD> better know what I  was talking about before I started leading people
 DD> down the primrose  path.

  From page 4-15 of the PDF manual (reformatted):

While in the unit of measure field with a valid unit of measure, the
Alt+U key combination can be used to automatically convert the unit of
measure to another compatible unit. Each press of Alt+U will change the
unit of measure to the next one available, and automatically change the
quantity correspondingly. This makes it easy to convert between metric
and English measures, for example.

  And again from page 6-28:

In addition to the Alt-U command, there are two commands available to
convert all ingredients in the recipe at one time. Pressing Alt-E will
convert all ingredients to English measures, and pressing Alt-M will
convert all ingredients to Metric measures. The rules for conversion are
the same as for Alt-U discussed above.


  Those are the only two places where conversion could take place.   It
  would be nice if there were an automatic conversion on import, but I'm
  pretty sure it does not exist.   You need to import the recipe, and
  then revise the ingredient list to do the conversion (in the manner
  said just above).


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Spicy Red Pepper Butter
 Categories: Butter, Red, Pepper, Spicy
      Yield: 8 servings
 
    1/2    Red bell pepper stemmed and
           Cored
      1 lg Garlic clove(s), chopped
    1/2 ts Red wine vinegar
    1/2 ts Tabasco sauce
    1/2 ts Salt
    1/4 lb Butter (room temp)
 
  1. Set the pepper on a steamer rack over boiling water, cover and
  adjust heat so that waters simmers. Steam until tender, about 15
  minutes. Remove from steamer and let cool.
  
  2. Put cooled pepper, garlic, vinegar, Tabasco, and salt in blender
  or food processor and process until smooth. Add butter and blend
  until smooth. Finished butter will be very loose. If using
  immediately, spoon about 1 tbs onto each piece of steamed fish and
  serve. Or roll into a log in parchment paper, refrigerate or freeze.
  When ready to serve, cut 4-inch thick pieces of chilled butter and
  place one on each serving of hot steamed fish.
  
  Cook's Illustrated, March/April 1995
  Shared by: Diane Lazarus, Feb/95.
  From: Sharon Stevens                  Date: 04-01  Home Cooking
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:30:08, 05 Sep 2006
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