Text 25523, 100 rader
Skriven 2015-03-30 10:34:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Re: MM tips
===================
-=> Dale Shipp wrote to Jim Weller <=-

 JW> Meal Master can hold approx 60K recipes in a single directory.

 DS> I have a lot more than that, spread out over multiple topical
 DS> directories.

 JW> With today's fast computers searching large directories does not
 JW> take an undo amount of time.

 DS> True.

 JW> So there is no need to have a whole bunch of small directories.

 DS> My directories range in size from < 1K to > 25K.  I also have a utility
 DS> that searches over all of those directories -- but I rarely use it
 DS> anymore.

I have mine separated by (mostly) where they came from or by theme. There is
some cross-pollination - but the largest directory by far is titled "Echomail".
2nd biggest is the Chilehead directory.

I note also that we were comparing apples and oranges - I think your limit of
exporting marked recipes at 1K titles may still obtain. I've never marked that
many recipes in one swell foop. Sorry for any confusion.

This is from my smallest (and newest) directory. As if I didn't have enough
recipes already - but my pack rat gene needs constant stroking ...... and
recipes take less physical than magazines or cook books.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Roast Chicken w/Red Wine
 Categories: Poultry, Vegetables, Wine, Herbs, Potatoes
      Yield: 5 servings

    2/3 c  Red wine
      6 tb Tomato paste
      3    Sprigs thyme; leaves picked
      3    Sprigs marjoram; leaves
           - picked
           +=OR=+
    1/2 ts Dried marjoram
    1/2 c  Red wine vinegar
  3 1/2 lb Chicken; in 8 pieces
           Salt & fresh ground pepper
     18 oz Baby potatoes; washed
      3 md Onions; quartered
      6 lg Carrots; peeled, quartered
           - lengthwise
    1/2 c  Water 

  Mix together wine, tomato paste, thyme, marjoram, and
  vinegar. Season the chicken with plenty of salt and
  pepper, then place in a sealed ziplock bag with the wine
  mixture. Shake the bag to make sure each piece is well
  coated. Refrigerate for at least 30 minutes, or overnight.

  Place the potatoes in a saucepan of cold water, cover, and
  bring to a boil. Boil for 1 to 2 minutes, then drain in a
  colander.

  Preheat the oven to 400++F/205++C. 

  Arrange the onions, carrots, and cooked potatoes in a
  large baking dish or tray and pour in the water.

  Arrange the chicken pieces, skin-side up, in a layer on
  top of the vegetables in the dish. Pour the marinade over
  the chicken. Cover with a sheet of parchment or foil and
  roast for 30 minutes. Remove the parchment and baste the
  chicken with the cooking liquid. Roast, uncovered, for
  another 15 minutes, or until the skin is crisp. Serve
  immediately.

  DO AHEAD: The vegetables and chicken can be prepared up to
  1 day in advance, then simply pop it all in the baking
  dish and cook. Buying a whole chicken will always be more
  affordable. If you arengCOt up for dissecting it yourself,
  ask your butcher to cut it into pieces for you. If theregCOs
  no knife-wielding butcher about, you can always cheat and
  go for chicken thighs.

  Yield: 4-6 servings

  Recipe from: My Little French Kitchen by Rachel Khoo

  Meal Master Format by Dave Drum - March 02 2015

  Source: www.relish.com

  Uncle Dirty Dave's Archives

MMMMM

... So they didn't go in willingly. La Forge
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