Text 13730, 99 rader
Skriven 2014-05-29 19:36:12 av Stephen Haffly (1:396/45.27)
  Kommentar till text 13694 av Sean Dennis (1:18/200)
Ärende: Key Ingredient
======================
Hi Sean,

On (28 May 14) Sean Dennis wrote to Stephen Haffly...

SH> The only problem is in printing. I can't print directly, but I can
SH> export a recipe and then open the file with a Linux text editor to print
SH> it or reformat it for other purposes.

 SD> Are you talking from within MealMaster itself?

Yes. I was talking about using the MealMaster print function to print.

 SD> If you're running CUPS for your printer management, I have a little
 SD> BASH shortcut you can put in /etc/profile to allow system-wide
 SD> printing from the command line.  I have a wireless HP Officejet 4630
 SD> that my personal machine, my BBS machine, and laptop (all running
 SD> Slackware 64 Linux) connect to.

I don't think that will work as it still would not allow printing from
within DOSBox. I can already print in Linux just fine.

 SD> Since I'm stretching it here...did you know that Arby's just recorded
 SD> and broadcast the world's longest TV commercial?  All 13 hours of it
 SD> to prove that they really do take 13 hours to smoke their brisket.

I saw something about that. I doubt it will ever be run except as a
video on their web site. That makes it effectively a web commercial vice
a TV commercial.

 SD> (No recipe right now, too lazy to fire up MM :)

Well, I'll post one then.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Chocolate Mole
 Categories: Condiments, Spice/herb, Hispanic
      Yield: 3 cups

  3 1/2 oz Chilies ancho
  3 1/2 oz Chilies chipotle
  3 1/2 oz Chilies mulato
      4 tb Lard
    1/4 c  Raw sesame seeds
      4    Corn tortillas (6" dia),
           -cut into 1/2" strips
      1 c  Finely chopped onions
      1 c  Chopped seeded tomatoes
    1/2 c  Chopped fresh cilantro
           -(coriander)
      1    Bay leaf, crushed
    1/2 ts Ground cinnamon
    1/2 ts Freshly ground black pepper
    1/2 ts Salt
    1/4 ts Ground cloves
    1/2 ts Ground cumin
    1/2 ts Cayenne pepper
    1/2 ts Oregano
      4 oz Bittersweet chocolate,
           -chopped
  3 1/2 c  Chicken stock
    1/2 c  Cashews, toasted and chopped

  Cover all the chilies and soak for 30 minutes. Reserve 1/3 cup (3 fl
  oz/80 ml) of the soaking water. Stem and seed the chilies In a medium
  skillet, heat 1 tb of the lard over medium heat. Fry the chilies for
  30 seconds on each side. Remove the chilies from the skillet and add
  the sesame seeds; stir until toasted lightly, about 1 minute. Remove
  the sesame seeds from the skillet and set aside. Add 1 tb of lard to
  the skillet and, when hot, add the tortilla strips; fry until soft,
  about 2 minutes.

  Place the chilies, sesame seeds, tortilla strips and reserved soaking
  water in a blender and puree to a paste; set aside. In a large
  skillet, heat the remaining 2 tb lard over med-high heat; saute the
  onions until translucent, about 3 minutes. Add the tomatoes and
  cilantro and cook for 2 minutes. Add the bay leaf, cinnamon, pepper,
  salt, cloves, cumin, cayenne and oregano and cook, stirring, for 2
  minutes, or until well blended. Add the chopped chocolate and
  continue cooking and stirring until the chocolate is melted, about 2
  minutes. Add the chicken stock and cashews and bring to a boil. Add
  the pureed chili mixture and stir well. Lower the heat and simmer,
  uncovered, stirring occasionally, for 15-20 minutes, or until the
  mixture thickens and the flavors have blended. Serve with grilled
  pork tenderloin, duck breasts, chicken or turkey.

  Makes about 3 cups

MMMMM

Regards,

Stephen
Professional Point in DOSBox running on Linux.

... Proverbs 3:13 | Happy is the man that findeth wisdom,...

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 * Origin: Thunder Mountains Point (1:396/45.27)