Text 14350, 88 rader
Skriven 2008-09-29 08:58:00 av Dave Drum (1:124/311)
     Kommentar till en text av DALE SHIPP
Ärende: Re: MM Import
=====================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> discussion. One of the major PITAs when importing recipes is recipes
 DD> which have the same sting in the "TITLE" field but are, in fact,
 DD> different recipes. Perhaps a routine to parse the title and the first
 DD> six (or so) lines of the ingredients list - and if the recipes are, in
 DD> fact, not the same re-name the newer one with an incremental number
 DD> tacked onto the end.

 DS> That is something that Scott and I talked about during the beta testing
 DS> of what turned out to be the final version of MealMaster.  Neither of
 DS> us came up with a simple way of using anything other than the title.
 DS> Even that is flawed.  In part because of what you said (different
 DS> recipes with the same title) and in part because some person decided to
 DS> rename a copy with a number tacked onto the end -- even though it was
 DS> the same recipe.

If we're dealing with smallish directories (64K recipes) the search overhead
for the first six ingredient lines shouldn't take a long time. And if the first
six ingredient lines and the title are identical the odds are vanishingly small
that they are different recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Charentais Melons W/Candied Walnuts, Watercress & Vanilla
 Categories: Fruit, Nuts, Salads
      Yield: 11 servings
 
MMMMM------------------------VINAIGRETTE-----------------------------
      1    Vanilla bean
    1/4 c  Champagne vinegar
    1/2 ts Sea salt
    1/2 ts Fresh ground black pepper
    1/2 c  Olive oil
    1/4 c  Walnut oil

MMMMM----------------------CANDIED WALNUTS---------------------------
    1/2 lb Shelled walnuts
      4 oz Powdered sugar
    3/4 c  Oil

MMMMM---------------------------SALAD--------------------------------
      1 md Sweet, golden melon
      1 sm Bunch seedless grapes;
           - halved
      2 bn Watercress
      1    Head frisee
 
  This is adapted from a recipe served at the Restaurant at
  Wente Vineyards from former chef Jerry Regester. He
  recommends pairing this salad with a Riesling.
  
  For the vinaigrette: Split the vanilla bean in half length
  wise and place in a bowl with the vinegar, Salt & pepper.
  Stir and let stand for 15 minutes. Scrape the seeds into the
  liquid and remove the vanilla pod. Slowly whisk in the oils
  and set aside.
  
  For the walnuts: Blanch the nuts in boiling water, drain
  well, then toss with the sugar. Let the sugar dissolve on
  the damp nuts.
  
  In a deep-sided pan, heat the oil to 325ƒ. Fry the nuts
  until golden brown, watching carefully so they don't burn.
  Remove nuts with a slotted spoon and set aside on a plate
  to cool. This step can be done several hours ahead.
  
  For the salad: Halve and peel the melon, remove the seeds
  and slice into wedges. Place the wedges on a platter or
  divide among individual plates. Dress the grapes, water
  cress and frisee in the vinaigrette. Place on top of the
  melon wedges and garnish with the candied walnuts.
  
  Serve immediately.
  
  Serves 10-12
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 21 August 2008
  
  Uncle Dirty Dave's Archives
 
MMMMM

... If you jump off a Parisian bridge, you are in Seine ...
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