Text 16403, 147 rader
Skriven 2014-08-29 17:02:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av mark lewis
Ärende: M's delight
===================
-=> mark lewis wrote to Dave Drum <=-

 DD> Where are the "automated" postings in Home Cooking? Most of the
 DD> traffic in there is from me - and I am the one who posts - by hand
 DD> - those ten recipes per day.

 ml> ahhh... after all these years i'd have thought that you
 ml> might have a tool to do some of that for you by now ;)

I do. Me.
 
 DD> Unless you are referring to the monthly moderator message from
 DD> Sean -- which, may, in fact, be set as an event in his software
 DD> and be posted automatically as a calendar event. I dunno. I do
 DD> know that I put a fair amount of work into those 10 per day posts
 DD> that I do.

 ml> nah, not the rules postings... i could have marked more
 ml> areas with the $ then ;)

 DD> Automated would be a lot less work - but, I've not yet sussed out
 DD> how to do that.

 ml> i'm not sure off the top of my head but i think i would
 ml> probably try something like the following...

 ml>  1. export selected recipes to one text file.

That is done routinely.

 ml>  2. execute not-yet-created tool to read the recipe file and post
 ml>     the recipes as individual messages directly to a BW/QWK reply
 ml>     packet.

The I parse through the recipes correcting output errors, formatting errors,
making several thing match my practices - temps in both oF and oC, using "cl"
to designate a clove of garlic, etc. Niggling little things, but they tend to
make the recipes easier to read and standardise them to some degree.

And I still miss some things - such as the one you caught which had been
converted from double column output sometime before I got it. It was obvious
once pointed out - but not until then. And I am not a talented enough
programmer to write code to fix all the little problems I fix by hand now. Or,
at least, I am not willing to put the amount of effort into it that it would
take - having a life away from the CRT.
 
 ml> it would be even easier with the structures to the meal-masher data
 ml> files but it would take a lot more work, too... posting to the BW/QWK

I do something similar to that when taking "raw" recipes from Saveur, Gourmet,
BH+G, Gay Bay Gazette, etc. into a format that MMConv can handle. Then I parse
through that and correct some things. And I still find stuff I have missed when
I output the recipes to be posted sometimes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Lightly Spiced Lamb With Dried Figs
 Categories: Lamb/mutton, Fruits, Vegetables, Citrus
      Yield: 5 Servings
 
    1/2 ts Whole cumin
    1/2 ts Yellow mustard seeds
    1/2 ts Whole coriander
    1/8 ts Black peppercorns
  1 1/2 ts Ground turmeric
      1 tb Olive oil
      2 lb Lamb; trimmed, in 1" cubes
           Kosher salt
           Fresh ground black pepper
    1/2 lg Onion
      2 oz Dried figs
      2 cl Garlic; peeled, thin sliced
      1 oz (2 tb) dried currants
      2 sl Ginger root; about the size
           - of a quarter
      1    Cinnamon stick
    3/4 c  Hearty, lightly oaked red
           - wine
      1 c  Beef or chicken broth
      1 lb Rutabaga, parsnip or butter
           -nut squash; peeled, in 1/2"
           - dice
    1/2 ts Lemon juice, to taste
 
  Serve with rice or couscous.
  
  Toast the cumin, mustard seeds and coriander in a small,
  dry skillet over medium-low heat, stirring frequently
  until aromatic, about 45 seconds to 1 minute. Remove from
  the skillet and set aside to cool slightly. Add the black
  peppercorns to the spices and finely grind with a mortar
  and pestle or spice grinder. Add the turmeric to the rest
  of the ground spices. The spice mixture, kept tightly
  covered, can be made a day or two ahead.
  
  Heat the oil in a large pot over medium-high heat. Season
  the lamb cubes well with salt and pepper. Working in
  batches so there is space between the pieces, brown the
  lamb on all sides. Remove from the pot and set aside.
  Leave any browned bits, also called the fond.
  
  Meanwhile, finely chop the onion.
  
  Cut each fig lengthwise into quarters, then across width
  wise to make 8 small pieces (Cut into more pieces if the
  figs are large). In the same pot saute the onion over
  medium heat until soft, then add the garlic and spice
  mixture. Continue to cook until the garlic becomes
  aromatic. Add the figs, currants, ginger, cinnamon stick
  and red wine. Simmer until the fruit starts to absorb the
  red wine and the wine is reduced by half.
  
  Add the lamb back to the pot and cover at least halfway
  with the broth or combination of broth and water. Bring
  to a boil, then reduce the heat to a simmer. Cover and
  continue to simmer for 1-1 1/4 hours or until tender. Add
  the rutabaga in the last 15-20 minutes, cooking until just
  tender; if using the squash, check after 10-15 min because
  the squash will cook more quickly. When the veg are tender,
  remove from the heat. Remove the cinnamon stick and discard.
  
  Uncover and reduce the cooking liquid to desired consistency.
  
  Taste and adjust the seasoning, adding lemon juice to
  brighten the flavors and moderate the sweetness of the
  dried fruit and squash, adding more lemon juice for the
  squash if needed.
  
  Note: This dish can be made ahead and refrigerated before
  reducing the cooking liquid. Any remaining fat hardens
  and can easily be removed before reheating.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 10 January 2007
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Foods labelled as "cheese food" must now be labelled as "fake cheese"
___ MultiMail/Win32 v0.49

--- Maximus/2 3.01
 * Origin: Get your COOKING fix here! - bbs.outpostbbs.net (1:18/200)