Text 16022, 102 rader
Skriven 2014-08-20 05:58:02 av Dave Drum (1:18/200.0)
     Kommentar till en text av Stephen Haffly
Ärende: Cashew milk?
====================
-=> Stephen Haffly wrote to MICHAEL LOO <=-

 SH> I think that in the interests of not encountering urushiol, we'll skip
 SH> making cashew milk. Apparently, even roasted cashews can contain traces
 SH> of urushiol and can trigger a severe reaction in those sensitive to
 SH> poison ivy.

 SH> By the way, I have been communicating with the programmers of Gourmet
 SH> about the MealMaster (lack of) compatibility. I sent the specifications
 SH> for formatting a recipe for MealMaster import. I think that we may see
 SH> a version of Gourmet that will do a proper MealMaster formatted export
 SH> which will then properly import into MealMaster. Another fix should be
 SH> that the file is exported with CR/LF for line endings instead of just
 SH> LF when it is run in DOSBox in Linux. Right now, I have to manually
 SH> open the file and then resave it to convert LF to CR/LF line endings.

 SH> Explanation:

 SH> LF=Line Feed
 SH> CR/LF=Carriage Return/Line Feed

 SH> Unix/Linux traditionally uses just LF for line endings. DOS/Windows
 SH> traditionally uses CR/LF for line endings.

 SH> /Explanation

 SH> Here's an example recipe exported from Gourmet:

 SH> MMMMM----- Recipe via Meal-Master (tm)

 SH>    Title: Almond Crunch Granola
 SH> Categories: American, Breakfast
 SH> Cooktime: 25 minutes          <----This line causes problems
 SH> Preparation Time: 15 minutes  <----This line is interpreted as the

   CUT
 
 SH>   Source: The Deaf Smith Country Cookbook

 SH>   Variation:  Add other nuts and seeds, such as sesame seeds,
 SH> chestnuts,
 SH>   cashews, pecans, or walnuts. Use honey in the place of maple syrup.

 SH> Yield is required on the line below "Categories." Since it is not
 SH> there, "Cooktime is interpreted by MealMaster as the yield, making the
 SH> yield for this recipe 25. I suggested moving the Cooktime and
 SH> Preparation Time fields to below the directions in the exported file
 SH> since there, they will be like a Gourmet note. Yield, which was not
 SH> being included will be when this is fixed.

 SH> How long that will be is something I don't know.
 SH> Regards,

When I put the Oaty Rhubarb bars into MM format I found it easier to go to
BH+G's web site and get the original recipe - checking the
ingredients/directions against what you posted for changes (there seemed to be
none) and going on from there. I had guessed that the recipe would yield 12
bars - but the actual recipe showed 16 bars.  <SHRUG>

I hope the Gourmet software people get things working to your satisfaction.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gourmet Chile Pot Pie Topping
 Categories: Breads, Chilies, Cheese, Dairy
      Yield: 6 Servings
 
      1 c  All purpose flour
      1 c  Yellow corn meal
      3 tb Sugar
      2 ts Baking powder
      3 tb Butter; melted, cooled
    3/4 c  Milk
      1 lg Egg; lightly beaten
    1/2 c  Grated Cheddar cheese
      2 tb Chopped chilies; to taste
 
  Into a bowl sift together the flour, cornmeal, sugar,
  baking powder. Add the butter, milk and the egg, and stir
  the batter until it is just combined. Stir in the cheddar
  and the chilies and cover the top of the casserole in
  which you have the chilli.
  
  Bake the pot-pie in the middle of a preheated 400oF/205oC
  oven for 10 minutes. Reduce the heat to 350oF/175oC and
  bake the potpie for 30 minutes more.
  
  Servings: 6
  
  Contributed to the echo by: Janice Norman
  
  Originally from: Joan Gruzen
  
  Uncle Dirty Dave's Archives
 
MMMMM

... The lion & lamb shall lie down together. But the lamb won't get much sleep.
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