Text 7289, 115 rader
Skriven 2006-11-05 07:56:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GERALD MILLER
Ärende: a MealMaster clone 536
==============================
 -=> Gerald Miller said to Jim Weller <=-

 JW> -Two lines for the title to accomodate long names and to have room for
 JW> translations of foreign names below the original title.

Does one need this, I wonder. What I've always done (when
putting things in format that can be used by MMCONV) is add
the long name or translation as the first line of the
instructions. I wouldn't like to see a proliferation of
silly restaurant names such as

Ragout of duck leg and turnips in Cahors, seared breast
in a Port wine demiglace, quenelles of liver with spinach
and cracklings

in the database, but that's just me. Duck three ways, thanks.

 JW> -Room for more than five categories
 GM> That has been needed for a very long time...

I've seen recipe collections where the compiler apparently
thought that five were mandatory. Most recipes need only a
few, although I agree that the flexibility to add a few
might be handy.

 JW> -Nested categories. For example "meats" would pull up beef, veal,
 JW> pork, ham, bacon, lamb, and venison. And the ability for the user
 JW> to personalize such groupings.
 GM> I like it!  I want it!

Alternatively, the ability to subsearch within "meats."

 JW> -Get rid of the 100 line limit
 GM> YES!  YES!  YES!

I'm betting the 100-line limit was a nod to BBSing in the
old days when 100 was a lot of lines. It's outmoded.

 GM> Auto temperature conversion from Celsius to Fahrenheit and vice-versa.

Click on the number to get the conversion, or what?

One of my favorite lines on Square One TV (a maths show for kids)
was "Your head. Don't leave home without it."

Anyhow, I fear the temptation of false exactitude. People
will take 200C and imagine that that means exactly 392F ...
when translating recipes, unless I have a particular tack up
my butt that day I use something like 160C/325F, 180C/350F,
200C/400F, 220C/425F. I figure it's good enough in a world
where ovens vary by 25 or more F from front to rear and
whether the control jiggles one way or the other.

 GM> Find a method of standardizing the "degree" symbols from the ASCII
 GM> figures to degrees F. or degrees C.

I figure users shouldn't bother using the degree symbol at all.
The context (and if not, the F or C after the number) should
give the units away. I've seen the degree symbol mangled in so
many different systems that I'd suggest Sean shy away from that
particular can of worms.

'course, if I had my way here, and you had your way on auto
temperature conversion, "cut into 5cm (2 in) strips" would
turn into "41Fm (2 in) strips."

 JW> I'd beta test too.
 GM> Me too, me too.

I don't even use the original. Okay, I'd take a copy
and play with it in my copious [cough] spare time, but I
don't think Sean can expect much useful out of me.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Cumin Nan
 Categories: Indian, Breads
   Servings:  6

      2 c  All purpose flour
      1 ts Active dry yeast
      1 tb Sugar
      1 ts Salt, optional
    1/3 c  Packaged mash potato flakes
      1 ts Whole cumin seeds, toasted
      1 c  Warm water

MMMMM------------------------------GLAZE-----------------------------------
      3    Garlic cloves, minced
      1 tb Cold pressed corn oil
      1 tb Corn oil
      2    Garlic cloves, minced

  Combine all ingredients except water & glaze in a food processor & process
  for 30 seconds.  Gradually add water while the machine is running. Process
  in short bursts till a thick ball is formed.  Remove & knead for 5 minutes.
  Use flour as needed to prevent sticking.  Cover dough with a damp cloth &
  let rise in a warm dark place for 15 to 20 minutes.

  Prepare grill & cover to buld up an intense heat.  Cut dough into 6
  portions.  roll each piece into a circle 8" in diameter & as thin as a
  flour tortilla.  Brush each piece with glaze & place glaze side down on the
  grill.  Cover & allow to bake for 5 minutes.  Brush tops with glaze, flip &
  allow other side to brown.

  PER SERVING: 227 Cal.; 5g Prot.; 5g Fat; 41g Carb.; 0 Chol.; 17mg Sod.; 3g
  Fiber.

  VT July, 1993

MMMMM

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