Text 13820, 154 rader
Skriven 2014-06-02 07:15:06 av Dave Drum (1:18/200)
     Kommentar till en text av John Guillory
Ärende: Chilorio Burritas Part Two
==================================
Once you have the MMCONV program you will need to do very minimal editing. 
Below are a couple examples (your "burrita" recipe and one of my ready to be 
converted recipes from one of my weekly emails.

As you can see - it takes only minor formatting/editing to get things into 
shape for importing. You can do as much additional editing as you choose. For 
instance neither MMCONV nor Meal Master will convert "cloves" of garlic into 
the "cl" that I use. It must be done by hand before running through MMCONV the 
the output will be:

         34    Cloves garlic; peeled,
        	   - pressed
			   
When a more pleasing (to my eye, anyway) version would be

         34 cl Garlic; peeled, pressed

Bv)=

Nearly everyone in here uses Meal Muncher and its utilities. So, if you need 
help - sing out. And keep in mind - there are *NO* *RULES* requiring that 
recipes be formatted in any format at all. Any format or none is quite 
acceptable.

--MM

      Title: Chilorio Burritas / Burritas de Chilorio
 Categories: pork, vegetables, citrus, chilies
      Yield: 8

 3 lbs boneless pork (butt, shoulder or loin, with some fat on!) cut into 2" 
chunks
 1 1/4 cup fresh squeezed orange juice
 1 1/4 cup water
 1 tsp kosher or sea salt
 8 Flour Tortillas
 H     ANCHO CHILE SAUCE
 5 ea dried ancho chilies tops and seeds removed
 1 1/2 cups soaking liquid
 2/3 cups Apple cider vinager
 1/2 cup onion roughly chopped
 4 cloves garlic cloves
 1/2 cup fresh parsley
 1 tsp dried oregano
 1/4 tsp ground cumin
 1/4 tsp black pepper
 1/4 tsp kosher or sea salt

   Place the rinsed meat chunks in a large heavy pot. Barely cover with the
orange juice and water, add a teaspoon of salt and set over high heat. Once it
comes to a boil, bring the heat down to medium and let it simmer for about 40
to 45 minutes, or until most of the liquid has cooked off and the meat is
thoroughly cooked, and has rendered most of its fat.

Meanwhile, remove the stems from the chiles, make a slit down their sides and
remove their seeds and veins. Place them in a bowl, cover them with boiling
water, and let them sit and rehydrate for about 10 to 15 minutes. Place the
chiles and 1 1/2 cups of their soaking liquid in the blender along with the
onion, garlic, parsley, oregano, cumin, black pepper, salt and vinegar, and
puree until smooth.

Once the meat is ready, place it in a bowl along with any remaining cooking
broth. Once it is cool enough to handle, shred the meat with your hands or
using two forks.

In the same pot where the meat was cooked, heat the oil over medium heat. Pour
in the chile sauce and let it season and simmer for 6 to 8 minutes. Toss in
the shredded meat along with any of its remaining cooking broth. Let the meat
cook, stirring often, until it has absorbed most of the chile sauce, which
will have thickened, seasoned and changed color to a much darker tone. It will
take about 20 minutes.

Taste for salt and add more if need be.

   Yields: 8 Servings

  Posted by John Guillory | 02 June 2014

  From: http://www.createtv.com

-------------------------------------------------

AND

--MM

      Title: 10-Minute Tomato Sauce
 Categories: Five, Sauces, Vegetables, Herbs
      Yield: 3

    28 ounce   can whole Italian tomatoes w/juices
    1/3   cup   olive oil
    10      basil leaves
    pn crushed red pepper
        Salt & ground black pepper
    1    tablespoon   unsalted butter

In a food processor, pulse the tomatoes with their juices
until finely chopped. In a large saucepan, heat the olive
oil over moderately high heat. Add the basil leaves and
cook until they begin to wilt, 10 seconds. Add the pinch
of crushed red pepper and season with salt and pepper. Add
the tomatoes, bring to a boil and cook, stirring, until
slightly thickened, about 6 minutes. Remove from the heat
and stir in the unsalted butter. Season the sauce with
salt and pepper and toss with pasta.

  Food & Wine | October 2013

  MM Format by Dave Drum - 09 October 2013

  Uncle Dirty Dave's Archives

----------

After Conversion:

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: 10-Minute Tomato Sauce
Categories: Five, Sauces, Vegetables, Herbs
  Servings: 3

     28 oz can whole Italian tomatoes
           w/juices
    1/3 c  olive oil
     10    basil leaves
        pn crushed red pepper
           Salt & ground black pepper
      1 TB unsalted butter

In a food processor, pulse the tomatoes with their juices
until finely chopped. In a large saucepan, heat the olive
oil over moderately high heat. Add the basil leaves and
cook until they begin to wilt, 10 seconds. Add the pinch
of crushed red pepper and season with salt and pepper. Add
the tomatoes, bring to a boil and cook, stirring, until
slightly thickened, about 6 minutes. Remove from the heat
and stir in the unsalted butter. Season the sauce with
salt and pepper and toss with pasta.

Food & Wine | October 2013

MM Format by Dave Drum - 09 October 2013

Uncle Dirty Dave's Archives


MMMMM-------------------------------------------------

... A conviction that something must be done is the parent of many bad 
measures
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)