Text 25364, 89 rader
Skriven 2015-03-26 09:57:24 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Re: wanderings
======================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Except that I have a lot of time and effort invested in the 20K+
 DD> recipes I have in Meal Muncher files.

 ML> Well, there is that, but why can't one just strip off the
 ML> degree signs in a global search and replace.

 DD> Both of my seek and destroy editors handle one file at a time. I
 DD> haven't yet figured out how to export all the recipes from a directory
 DD> into a single file to do that. And I'm not sure I'd do it anyway -
 DD> being the curmdgeonly sort that I am.

 DS> MM will export a bunch of recipes to a text file.  Then edit with your
 DS> favored editor doing the search and replace.  Then import back into MM
 DS> with duplicate handling set to overwrite.

I realised that after I hit the send button. Still, I have 18 separate
directories for recipes more than a couple with 5K or more entries. I think
I'll hold what I've got until I get back to Trailer Trash Central (hopefully a
couple weeks) and see what happens when I'm not using this laptop and DosBox.

I'm still trying to get MMconv to work with DosBox .... that will probably wait
until I get home as well. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Trailer Trash Eggs Benedict
 Categories: Breads, Eggs, Pork, Beef
      Yield: 2 Servings
 
      2    English muffins; split
      2    All-meat hot dogs; halved,
           - halves in 3 or 4 slices
           - lengthwise
      1 tb Butter
      1 tb Flour
    3/4 c  Chicken stock; more at need
           Vinegar; for the poaching
           - water
           Oil
           Salt & ground black pepper
      2 lg Eggs; poached
 
  I toasted the whole wheat English muffins lurking in the
  fridge.
  
  Then I tackled the roux. After dropping in the last end bit
  of butter into the pan, melting it, and putting in a
  tablespoon of flour, I let it turn tan before slowly putting
  in the stock. It immediately turned semi-solid.
  
  Cooking magic!
  
  I tried to make the hot dog as bacon-y as possible by
  cutting them in half, then splitting them lengthwise into
  3-4 slices. For some extra flavor and crispness, I sauteed
  them in some peanut oil on medium heat until they got some
  color, then set them aside.
  
  After adding all the stock and whisking like the
  industrious, neurotic person I am, I let it keep warm by
  improvising with a rimmed bowl perched over a pot of
  simmering water, plus the occasional whisk.
  
  Then it was onto the poached egg. This should be your last
  step. I'd never made this successfully before. Mark Bittman
  had me do this in a deep frying pan, which seemed to make it
  a lot less scary and easier to get the eggs out. You have to
  crack each egg in a shallow bowl, then slowly slide them
  into gently boiling water. After about two minutes, ladle
  them out in a slotted spoon. (I just used a flipper/spatula
  thingy with two slots in it. Ghetto.)
  
  Assemble like so, bottom up: muffin slice, hot dogs, egg,
  sauce. I shaved some extra sharp cheddar over there for
  extra trashy flavor. Season liberally with salt and pepper.
  
  From: http://lingboli.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... "After a full belly all is poetry." -- Frank McCourt
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