On 02/25/2016 01:30 AM, Dale Shipp -> Steve Thrasher wrote:
 DS> The advantage of vDos versus DOSBOX is that it enables printing,
 DS> which DOSBOX cannot do.

That's been my experience with DOSBOX.  Printings not that important to me
since my only DOS application is MM...I just export the recipe(s), overwriting
the same file, and go from there using native applications.

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Alternative Names for Spices
 Categories: Info
      Yield: 1 info


  :SPICE          INDIAN             CHINESE        SOUTHEAST ASIAN
  :-----------------------------------------------------------------
  :ajowan         ajwain, carom,
                  lovage

  :anise          saunf             yan kok         jintan manis (M)

  :asafoetida     hing

  :caraway        kala jeera,
                  shia jeera

  :cardamon       elaichi           wok lok wuat    kapulaga (I)
                                                    buah pelaga (M)
                                                    (luk) kravan (T)

  :cassia buds    nagkesar

  :cayenne,
  :chili powder   lal mirch                         pisi hui (T)

  :coriander      dhania                            ketumbar (I,M)
                                                    pak chi met (T)

  :cubeb                                            tjabe djawa (I)

  :cumin          jeera                             jinten (I)
                                                    jinten putih (M)
                                                    yee raa (T)

  :cumin, black   kala jeera

  :curry leaves   kari patta                        daun kari (I)
                                                    daun kai pla (M)
                                                    bai karee (T)

  :dill           sowa                              adas cina (I)

  :fennel         saunf             wooi heung      adas (I, M)

  :fenugreek      methi

  :galangal, greater                                laos (I)
                                                    lengkuas (M)
                                                    khaa (T)

  :galangal, lesser                 sa leung geung  kencur (I)

  :kaffir lime leaves                               daun jeruk purut (I)
                                                    bai makrut (T)

  :lemon grass                                      sereh (I, M)
                                                    ta krai (T)

  :mace                                             bunga pala (M)
                                                    dawk chand (T)

  :mango powder   amchoor

  :mustard seeds  rai                               biji sawi (M)

  :nigella        kala jeera,
                  kalonji

  :pomegranate    anardana

  :poppy seeds    khas khas                         kas kas (M)

  :saffron        kesar                             kunyit kering (M)

  :screwpine      rampe                             daun pandan (I)
                                                    bai toey hom (T)

  :sesame         til               chee ma         bijan (M)
                                                    dee la (T)

  :star anise                       pak kok         bunga lawang (I, M)
                                                    poy kak bua (T)

  :tamarind       imli                              asam (I)
                                                    asam java (M)
                                                    mak kam (T)

  :turmeric       haldi             wong geung      kunjit (I, M)
                                                    kamin (T)

  :zeodary        amb halad,
                  gandhmul, kachur                  kentjur (I)

                  (I) Indonesia     (M) Malaysia     (T)Thailand)

  The Complete Book of Spices
  by Jill Norman
  ISBN 0-140-23804-2
  pg 155

MMMMM

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