Text 14119, 110 rader
Skriven 2008-09-23 08:24:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: MM Import
=====================
-=> Dale Shipp wrote to Allen Prunty <=-

 AP>> It does, but I have to extract the messages from the meal master
 AP>> format.  It has trouble figuring out which is which.

 DS> Sounds like you might need to run MMCONV first.  Do you know that
 DS> program?

 DS> My reason for suggesting that you take a look at MMCONV program is that
 DS> it allows you to take a text file of recipes, with slight amount of
 DS> hand editing for the recipes that are not quite in valid MM format, and
 DS> extract them all into a file of just recipes -- with attributes as to
 DS> who posted the recipe and when.  Back in the day, when I was importing
 DS> many recipes, it came in quite handy.

Even when the recipes are in MM format - I find that it helps if I run the file
through MMCONV first - even if only to add my "Uncle Dirty Dave's Archives"
imprint on the footer.

I don't have any statistics - but, running the already MMed recipes through the
MMCONV process seems to make import into Meal Masher a breeze ... except for
dupes. Bv)= 

Trying to import without filtering through MMCONV gives odd errors like
"ingredients after directions at line (XX)" and missing the odd footer (which 
is really there), etc. 

And if I knew WHY that is - I'd be a rich and influent programming genius. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Bean Spareribs
 Categories: Pork, Beenz, Oriental, Wine
      Yield: 2 servings
 
    1/4 c  Salted, fermented Chinese
           - black beans *
      4    Green onions
      1 lb Pork spareribs; in 1" to
           - 1-1/2" sections
           Vegetable oil
      1 tb Minced garlic
    1/2 c  Chicken broth
    1/4 c  Shaoxing wine or dry Sherry
      3    Half-dollar-size pieces of
           - peeled ginger; slightly
           - crushed
      1 tb Oyster sauce
    1/4 ts Granulated sugar
 
  Serve Black Bean Spareribs with steamed rice, a stir-fried
  vegetable like bok choy or gai lan. Have your butcher cut
  the ribs across the bone into 1-to 1 1/2-inch sections. You
  can substitute the leaner, more tender baby back ribs.
  
  Pick out and discard debris from the black beans; rinse then
  chop or mash up half the beans rather finely. Set aside.
  Trim green onions and cut 3 onions and the white part of
  the fourth one into 1 1/2-inch pieces; set aside, reserving
  the remainder of the fourth onion. Trim any excess fat from
  the spareribs then cut the ribs into individual pieces.
  
  To a medium-size skillet or wok over medium-high to high
  heat, add just enough oil to coat the surface. Working in
  batches, add the rib pieces and brown on all sides, adding
  more oil if needed. Remove from pan and set aside.
  
  Discard excess oil from the pan. If there are burned bits,
  remove them or start with a clean pan. Add 1 tablespoon oil
  to pan over medium heat, along with the black beans. Cook
  until aromatic, stirring occasionally — about 15-30 seconds;
  add the garlic and cook briefly before adding the pork,
  broth, wine, ginger, oyster sauce, thick white parts of the
  onions (reserving the green sections) and enough water to
  reach halfway up the ribs. Cover and simmer for 1 to 1 1/2
  hours. Stir and check level of liquid occasionally, adding
  more water as needed, while skimming and discarding any
  accumulated fat. Add the rest of the green onion sections
  about 15 minutes before the end of cooking.
  
  Meanwhile, cut the remaining green onion into thin, diagonal
  pieces or long, thin, wispy strips. When meat is tender,
  uncover and reduce liquid to desired flavor and consistency;
  balance saltiness with 1/4 teaspoon sugar or to taste.
  
  Garnish with the thinly sliced green onions and serve with
  white rice and choice of vegetable.
  
  * Note: Chinese black beans are fermented, salted soybeans,
  which can be found in Asian markets. Prepared black bean
  sauce used in the same amount is a very good substitute. It
  can be found in the international section of most grocery
  stores. Shaoxing wine can also be found in Asian markets.
  The ribs can be made ahead and refrigerated, which allows
  any remaining fat to harden on the surface where it can be
  easily removed.
  
  Serves 2-3
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 25 July 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM 

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