-=> Sean Dennis 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?

 SD> Okay, I checked again.  I confused "decimal fractions" with metric for
 SD> some reason.  I stand corrected.

s'okay Ben sent me/posted links to what I need. Now I'll have to RTFM.

 DD> Still, we're better off than the British Empire which uses metric, BSF
 DD> (British Standard Fine) *and* Whitworth standards. Anyone who has ever
 DD> owned an older British motorcycle or car can tell you that you will
 DD> need three sets of tool to work on it.

 SD> The nice thing about standards is that there's so many to choose from.

 SD> I saved your temp conversion list.

I find it a handy tool when banging in recipes. And it's easy to cut & 
paste from the list into your recipe. And I edit on the fly as I enter
them - rather than do a straight pste. The New York Times has a bug up 
its butt about Kosher salt. And they seem to have take payola from the
Diamond Crystal folks. For example:

    1 pound brussels sprouts (or cruciferous vegetables like broccoli, 
	cauliflower or even cabbage)
    1 lemon
    4 tablespoons extra-virgin olive oil
    Kosher salt (such as Diamond Crystal) and black pepper
    1/2 teaspoon red-pepper flakes
    1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
    6 tablespoons unsalted butter, sliced into 6 pieces
    1/2 teaspoon honey
    Freshly grated Parmesan, for serving

The original ingredients listing. I see no reason for Kosher salt and
especially not their Payola Pal Brand. Here's the way it wound up in my
database. You'll note, too, that I have made this and regular table salt
worked just fine.  Bv)= Makes a dandy non-meat supper.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Crisp Gnocchi w/Brussels Sprouts & Brown Butter
 Categories: Vegetables, Pasta, Citrus, Cheese, Chilies
      Yield: 4 servings

      1 lb Brussels sprouts * 
      1    Lemon
      4 tb Extra-virgin olive oil
           Salt
    1/2 ts Red-pepper flakes
     18 oz Bag refrigerated or shelf-
           - stable potato gnocchi
      6 tb Unsalted butter; sliced in 6
           - pieces
    1/2 ts Honey
           Fresh grated Parmesan; to 
           - serve

  * or cruciferous vegetables like broccoli, cauliflower
  or even cabbage. 

  Trim and halve the brussels sprouts. Using a vegetable
  peeler, peel thick strips of lemon zest, then coarsely
  chop. (You should have about 2 teaspoons chopped zest.)

  In a large (preferably 12") skillet, heat 3 tablespoons
  olive oil over medium-high. Add the brussels sprouts,
  season with 1/2 teaspoon salt and a few grinds of
  pepper, then arrange the brussels sprouts in an even
  layer, cut side down. Scatter the lemon zest over the
  top and cook, undisturbed, until the brussels sprouts
  are well browned underneath, 3 to 5 minutes. Add the
  red-pepper flakes, stir and cook until the brussels
  sprouts are crisp-tender, 2 to 3 minutes. Transfer to a
  medium bowl.

  In the same skillet, heat the remaining 1 tablespoon
  olive oil over medium-high. Break up any gnocchi that
  are stuck together, add them to the pan and cook,
  covered and undisturbed, until golden brown on one side,
  2 to 4 minutes. Add the butter and honey, season with
  salt and a generous amount of black pepper, and cook,
  stirring, until the butter is golden, nutty smelling and
  foaming, 1 to 2 minutes. Stir in the brussels sprouts
  until warmed through. Serve with grated Parmesan.

  By: Ali Slagle

  Yield: 4 servings

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Kitchen

MMMMM

... "Effort to Control Uteri Led By Men With Small Peni" -- Andy Borowitz
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