Text 16469, 103 rader
Skriven 2014-08-31 09:30:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av John Guillory
Ärende: MM 2 column format
==========================
-=> JOHN GUILLORY wrote to MARK LEWIS <=-

 ->  DS> I absolutely detest the two column format for exactly the reasons
 ->  DS> you state.  When Scott was working on his last version of MM, I
 ->  DS> tried to talk him out of doing it -- but he said that people
 ->  DS> wanted it.  I will admit that it saves a little bit of line space,
 ->  DS> but can easily create all sorts of anomalies.

 -> yup... the worst part is whether one goes 'across then down' or 'down then
 -> across'... depending on the list, either can mess the
 -> ordering up... both can
 -> mess up multi-line items in the lists...

 JG> Have you tried home cooking?  I love it for allowing me to import from
 JG> nearly any format including a free form, then exporting to meal master
 JG> format....

Gotta link? ... That's one I haven't auditioned - yet.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tortilla Soup - Texas Home Cooking
 Categories: Latino, Soups, Poultry, Chilies, Breads
      Yield: 6 Servings
 
      8 c  Unsalted chicken stock
      6 cl Roasted garlic; minced *
    1/2 c  Red-ripe tomatoes; chopped,
           - seeded
           +=OR=+
    1/2 c  Canned crushed tomatoes
      1 md Onion; 1/2 chopped, 1/2
           - sliced in thin rings
      1    Fresh jalapeno; in thin
           - rings
      1    Chipotle; whole if dried,
           - minced if canned
      1 ts Dried oregano; pref Mexican
      2 c  Shredded cooked chicken or
           - turkey
           Juice of 1 lime
           Salt
      4    Corn tortillas; in thin
           - strips, toasted until
           - crisp

MMMMM-------------------------GARNISHES------------------------------
           Chopped cilantro
           Cubed avocado
           Mexican Asadero cheese;
           - crumbled
           +=OR=+
           Monterey Jack cheese; grated
 
  In a large, heavy saucepan, bring the stock to a boil.
  Reduce the heat, and simmer uncovered until the stock is
  reduced to approximately 6 cups.
  
  Add the garlic, the tomatoes, the chopped half of the
  onion, the jalapeno, the chipotle, and the oregano to the
  stock. Continue to simmer, uncovered over medium-low heat
  another 30 minutes. While the soup cooks, place the
  remaining onions (sliced) on a greased baking sheet, and
  broil them until they are softened and a little brown
  around the edges. Add the broiled onions, the chicken, and
  the lime juice to the soup, and continue simmering until
  the chicken is just heated through. If you have used a
  dried chipotle, remove the chile, and either mince it and
  return it to the pan or discard it, depending on how spicy
  you want the meal.
  
  To serve, place a small handful of tortilla strips in each
  bowl, and pour the soup over. Pass the garnishes
  separately.
  
  * Roasted garlic: Place individual cloves with skins on,
  in a heavy skillet over low heat, and turn them until the
  skins darken on all sides and the cloves soften.
  
  NOTES: Tortilla soup originated in Mexico as a way to use
  old tortillas and leftover poultry, but it developed into
  one of the classics of the national cuisine. If you want
  the full flavor of the dish, don't skip the steps of
  roasting the garlic and broiling the onions. These actions
  add a smoky mellowness to the soup which you can enhance
  even more by using smoked poultry.
  
  From: Texas Home Cooking by Cheryl Alters Jamison, and
  Bill Jamison
  
  Typed by Bobbie Beers 3/16/96
  
  From: Jr Byers - 04 Oct 96
  
  Uncle Dirty Dave's Archives
 
MMMMM

... A gourmet is just a glutton with brains. - Philip W. Haberman, Jr.
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