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echo: cooking
to: Ben Collver
from: Dave Drum
date: 2024-04-08 07:19:00
subject: Re: Cookware (part #2)

-=> Ben Collver wrote to Dave Drum <=-

 DD> I've used Meal Masher since it was a shareware program and I did not
 DD> know that. How does one do that?

 BC> It's in the Meal Masher Manual:

 BC> <https://web.archive.org/web/20151030052335/
 BC> http://episoft.home.comcast.net/~episoft/mmdown.htm>

 BC> Automatic Unit Conversion, pages 27-28

 BC> Pressing Alt-E will convert all ingredients to English measures, and
 BC> pressing Alt-M will convert all ingredients to Metric measures.

 BC> ***

 BC> I've noticed that it doesn't always pick the unit i would prefer, so
 BC> i need to go to a specific ingredient and press Alt-U for that.

IOW - RTFM.  Bv)=

Thanks for the links. I'm also going to have to comb through the docs
to see if there is a utility/function for weeding out duplicate recipes.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duplicate
 Categories: Pasta, Vegetables, Cheese, Herbs
      Yield: 5 Servings
 
     12 oz Box Barilla Whole Grain
           - Spaghetti
      1 cl Garlic; minced
      2 ts Extra virgin olive oil
      1 pt Cherry tomatoes; halved
           Salt & fresh ground pepper
      6    Leaves basil; in thin strips
    1/2 c  Parmesan cheese; grated
 
  Cook the pasta according to the directions on the box.
  Drain well.
  
  Combine the garlic, herbs, tomatoes and a pinch of salt
  in a microwaveable bowl. Add the pasta, making sure it's
  completely coated in the sauce so it doesn't dry out.
  
  Cover the bowl with cling film then pierce a few times
  in the centre. Put kitchen paper on your microwave plate
  to absorb any spills then place the bowl on top and cook
  on High for 2 mins. Carefully peel back the cling film
  and stir well. Add 5 tb water and stir again, then
  replace the film and leave to stand for 1 min.
  
  Serve on plates passing the Parmesan, salt and pepper.
  
  RECIPE FROM: http://www.foodnetwork.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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