Text 33114, 107 rader
Skriven 2013-01-28 23:06:02 av Dale Shipp (1:261/1466.0)
  Kommentar till text 33110 av Mark Lewis (1:3634/12.42)
Ärende: Re: Tests of tear lines
===============================
 -=> On 01-28-13  19:53,  Mark Lewis <=-
 -=> spoke to Dale Shipp about Tests of tear lines <=-


 ML> you do recall why mealmaster recipes are done with 4 or 5 M's leading
 ML> the  dashed lines, right? if not, it is to specifically get 
 ML> around all the braindead software that didn't handle dashes 
 ML> correctly and always assumed that any sequence of three 
 ML> dashes was a tearline...

Correct.  As I recall, Scott has three output choices.  The five M's,
just dashes, and something called BB (but I don't recall exactly what
that one does).  I always use the five M's for the reason you state.  He
also has a choice between outputing the ingredients as one column or
two.  I tried to talk him out of the two column version, but he said he
had enough people who had requested it and thus he wanted to keep it.
The two column version often causes recipe ingredients to get all
tangled up as people switch from two to one and back again.  Sort of
like iterating Google translate:-}}


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Crockpot Beef Paprikash, Gypsy Style!
 Categories: Hungary, Crockpot, Beef, Soup/stew, Gypsy's
      Yield: 8 Servings
 
    1 1/2 lb Veal
             (cut into 1-inch cubes)
    1 1/2 lb Lean pork
             (cut into 1-inch cubes)
      1/2 c  Fried bacon, rough chopped
      3/4 c  Sliced red onions
      3/4 c  Sliced white onions
        5 lg Cloves garlic, minced
    1 1/2 c  Mushrooms, quartered
        1 lg Red bell pepper
             (Cored and rough diced)
        1 lg Yellow bell pepper
             (Cored and rough diced)
        1    (or 2) Hot Hungarian
             Banana Peppers
             (sliced into thin rings)
    1 1/4 c  Spicy ketchup
        3 tb Worcestershire sauce
      3/4 ts Dry mustard
        2 tb Paprika
    1 1/2 tb Brown sugar
        1 c  Water
        1 c  Dry red wine
        2 tb Cornstarch
  
  
  Mix all ingredients, except cornstarch, in crockpot.
  
  Cover and cook on low for 8 hours.
  
  Turn crockpot to high and stir in mixture of 2 tablespoons cornstarch
  and 1/2 cup water. Cook until thickened, about 15 to 20 minutes.
  
  (SERVING SUGGESTIONS):
  
  1) Make dumplings to go along with it. (See assorted Dumpling
     Recipes.)
  
  2) Serve over hot buttered egg-noodles.
  
  3) Have a sliced loaf of dark Hungarian (or Russian) Rye or
     Caraway bread on the middle of the table to sop up the juices.
  
  4) Keep plenty of sour cream handy!
  
  5) Serve with wine. Lots of wine. (Hungarian "Blood of the
     Bull" wine recommended.) Hungarians love wine. I'm
     Hungarian, I know....
  
  (GYPSY'S NOTES):
  
  Hungarians love spicy food! You may want to try jazzing this recipe
  up by adding a few more (to taste) Hungarian Hot Banana Peppers,
  sliced into thin rings, or some Cayenne powder, or something to give
  it a bit more of a bite...
  
  (NOTES 2):
  
  For the REAL Hungarian peasant experience (and, after all,
  Paprikash IS originally "peasant food" in the Old Country!),
  and for those of you who aren't counting calories or worried
  about the Dreaded Cholestorol Monster, try this: Instead of
  butter or margarine for the bread, slather it with cold bacon
  fat!
  
  No, really: the "simple folk" of Hungary and Transylvania use
  bacon drippings as we use margarine in the West. They also eat
  raw onions as we eat apples, but that's a different story...
  
  From: Gypsy Pete                      Date: 06-17-00  Cooking
 
MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 23:14:54, 28 Jan 2013
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