Quoting Dave Drum to Sean Dennis <=-

Question about MM: can I copy the categories from one database to
another? I'm about to import 150,000 more recipes from files I've
created and don't want to have to hand-edit each database's file.

I don't know the answer to that. I don't think it's important. If I am editing a recipe's categories and I enter one that isn't in my list MM asks, "(K)eep, (A)dd, (D)elete".

You can have 187 categories listed. The list has to be entered
manually one at a time by adding them. But MM can still search for
and find additional categories in recipes that are not on your
personal list.

There is also a utility called MMM that among other things can
change or delete categories en mass. I often change other people's
categories e.g. "Oriental" to "Asian" etc. and delete categories I
don't need like "meats" or "baking". Since any given recipe can
only have 5 categories listed that makes room for more precise
descriptive labels like "venison" and "pies".

Title: Snails w/Frogs' Legs (Escargots Aux Grenouilles)
Categories: Game, Exotics, Wine, Dairy

My categories are: French, Appetizers, Snails, Frogs and Wine and it
lives in my "Fish" directory along with snakes and alligator as they
are all clearly not Meat, Bird or Vegetarian.

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

Title: NAENGMYEON - BEEF BRISKET IN BROTH AND SEASONINGS
Categories: Noodles, Beef, Soups, Korean
Yield: 4 Servings

500 g Naengmyeon noodles
300 g Beef brisket
300 g Daikon
1 Cucumbers
1/4 Nashi pear
2 Eggs
2 Onions- green/silpa
1/2 Capsicums- red
1 3/8 l Beef broth
1 tb Soy sauce, light
-guk ganjang
Sugar
Salt
Vinegar
Mustard sauce
Chilli powder
SAUCE:
1 Leek, 10 cm long
5 Garlic cloves
1 ts Black pepper
2 l Water

A noodle dish in beef broth with different seasonings.

Place beef in cold water until the blood is excreted. Bring the
sauce to a boil. Add the beef and boil until cooked. Remove from
heat. Take out the beef and cool. Save the broth. Thinly slice the
beef. Strain the broth through a sieve and mix with soy sauce and
light soy sauce to add color.

Thinly cut the radish into 1cm by 7cm pieces. Add salt, sugar and
vinegar. Let stand until tender. Cut cucumber into halves
lengthwise and chop diagonally. Add salt, sugar, and vinegar. Let
stand until tender. Cut pear a little bigger than the radish.
Hard-boil the eggs and peel off the shell. Cut into halves. Set
aside. Finely chop the green onions and red chilli.

Add Dongchimi (radish water-kimchi) liquid to the beef broth, salt
to taste, and refrigerate.

Boil noodles and quickly immerse in ice cold water. Rinse in cold
water. Roll one serving of noodles around your hand and place on a
big sieve. Repeat the same process with the remaining noodles.
Place the noodles in a bowl and top with the beef, radish,
cucumber, pear, eggs, green onion and red chilli. Add beef broth.
Serve with mustard sauce, vinegar, and red chilli paste on the
side.

NOTE: If no dongchimi liquid is available, the naengmyeon can be
made solely with beef broth.

From: KOREAN COOKING MADE EASY By: KIM YOUNG-HEE

Typed by: KEVIN JCJD SYMONS

Korean silpa onions look like large scallions or small leeks.
Their proper name is Allium fistulosum and they are also known as
Welsh bunching onion and Japanese negi. -JW

MMMMM


Cheers

Jim


... If U hit the gas & brakes at the same time your car does a screen shot

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Messaging Since 1991 bbs.docsplace.org (1:135/392)

JIM WELLER wrote to SEAN DENNIS <=-

There is also a utility called MMM that among other things can
change or delete categories en mass. I often change other people's categories e.g. "Oriental" to "Asian" etc. and delete categories I
don't need like "meats" or "baking". Since any given recipe can
only have 5 categories listed that makes room for more precise
descriptive labels like "venison" and "pies".

I use "Oriental" for Chinese, Japanese, Thai and Vietnamese dishes. I
use "Asian" for dishes from the Indian sub-continent (aka South Asia).

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

Title: Madras Red Fish Curry (Meen Kari)
Categories: Tv-food, Asian, Seafood, Curry, Chilies
Yield: 4 Servings

1 1/2 lb Skinless, boneless, non-oily
- fish filets, such as sole
- or flounder, in 4 serving
- pieces
1 tb Curry powder
1/2 c Unbleached flour; for
- dusting
Coarse salt
3 tb Light vegetable oil
1/2 c Fine chopped onions
1 ts Fine chopped garlic
1 tb Ground red pepper, paprika,
- or a combination
1 ts Mustard powder
12 Kari leaves
+=OR=+
2 Bay leaves
2 c Water
1/2 lb Plum tomatoes; peeled,
- seeded, chopped
1/4 c Tamarind water
+=OR=+
1 ts Tamarind paste
+=DISSOLVED IN=+
1/4 c Hot water
+=OR=+
1 ts Prune paste
+=MIXED WITH=+
1 ts Lemon juice
Kari or cilantro sprigs to
- garnish

Recipe from: Julie Sahni's School of Indian Cooking

Place the fish on a plate and rub over with the curry
powder ans salt. Heat 3 tablespoons of oil in a large
non-stick frying pan until hot. Lightly dust fish pieces
with flour and add to the oil. Cook until fish is lightly
browned, about 1 minute, turning once. Do not fully cook
fish. Remove fish to the plate.

To the same pan add onions, garlic, red pepper, mustard,
and curry leaves; cook until the onions are soft, about 3
minutes. Stir in the water, tomatoes, and tamarind and
bring to a boil. Simmer until the sauce is reduced and
thickened, about 8 minutes. Gently slip in the fish and
the accumulated juices. Cook until the fish is heated
through, about 2 minutes. Serve garnished with herbs.

Yield: 4 servings

Recipe courtesy Julie Sahni

SOURCE: Chef du Jour Cooking Show #DJ9456

MM Format by Dave Drum - 21 December 1999

Uncle Dirty Dave's Archives

MMMMM



... An ounce of pretension is worth a pound of manure.
___ MultiMail/Win32 v0.49
--- Maximus/2 3.01
* Origin: Outpost BBS * bbs.outpostbbs.net:10123 (1:18/200)

On 07-27-21 06:07, Dave Drum <=-
spoke to Jim Weller about MM categories <=-

There is also a utility called MMM that among other things can
change or delete categories en mass. I often change other people's categories e.g. "Oriental" to "Asian" etc. and delete categories I
don't need like "meats" or "baking". Since any given recipe can
only have 5 categories listed that makes room for more precise
descriptive labels like "venison" and "pies".

I use "Oriental" for Chinese, Japanese, Thai and Vietnamese dishes. I
use "Asian" for dishes from the Indian sub-continent (aka South Asia).

After some discussion with Michael Loo, I have stopped using the term
Oriental and use Asian for all of those areas if I am not using a single country name.. His opinion was that the term Oriental was offensive to
many -- and I accepted his opinion.


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

Title: HOT HUNAN HOAGIES
Categories: Chinese, Sandwich
Yield: 8 servings

2 lb Beef top round steak, cut
1" thick
3 cl Garlic,mashed
1/2 c Dry sherry
1/2 c Dark soy sauce
1/4 c Vegetable oil
1 tb Grated fresh ginger
1 Relish recipe
8 Hoagie rolls

MMMMM---------------------------RELISH--------------------------------
2 ts Vegetable oil
1 ts Sesame oil
1 ts White wine vinegar
1/2 ts Dark soy sauce
1/4 ts Sugar
1/8 ts Hot pepper sauce
1/2 c Sliced green onions
1/2 c Chopped mushrooms
1/2 c Chopped green pepper
1/2 c Chopped red pepper

HOAGIES: Place steak in plastic bag or utility dish. Combine garlic,
sherry, soy sauce, oil and ginger; pour over steak. Cover dish and
marinate in refrigerator 4 to 8 hours, turning at least once.

Meanwhile, prepare relish. Remove steak from marinade. Place on rack
in broiler pan so surface of meat is 4" from heat; reserve marinade.
Broil 16 to 20 minutes, turning once and basting with reserved
marinade. Let stand 5 minutes.

Meanwhile, split hoagie rolls and toast under broiler.

Carve steak diagonally across grain into thin slices. Place beef in
hoagie rolls; top with relish and serve.

Makes 8 servings.

RELISH: Combine vegetable oil, sesame oil, vinegar, soy sauce, sugar
and hot pepper sauce. Add green onions, mushrooms and peppers. Let
stand 30 minutes. Yield:about 1 3/4 cups.

From: Michelle Bruce Date: 04-04 Recipes

MMMMM


... Shipwrecked in Silver Spring, Maryland. 03:00:36, 28 Jul 2021
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

There is also a utility called MMM that among other things can
change or delete categories en mass. I often change other people's categories e.g. "Oriental" to "Asian" etc. and delete categories I
don't need like "meats" or "baking". Since any given recipe can
only have 5 categories listed that makes room for more precise
descriptive labels like "venison" and "pies".

I use "Oriental" for Chinese, Japanese, Thai and Vietnamese dishes. I
use "Asian" for dishes from the Indian sub-continent (aka South Asia).

After some discussion with Michael Loo, I have stopped using the term Oriental and use Asian for all of those areas if I am not using a
single country name.. His opinion was that the term Oriental was offensive to many -- and I accepted his opinion.

I did not know that. But, then, I don't have a politically correct bone
in my body .... beyond eschewing the obvious pejoratives like the "N"
word.

I often put the country of origin in the title of the recipe and leave
the categories for ingredients.

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

Title: HOT HUNAN HOAGIES
Categories: Chinese, Sandwich
Yield: 8 servings

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

Title: Yakitori (Japanese Grilled Chicken Skewers)
Categories: Poultry, Vegetables, Sauces
Yield: 4 Servings

1 kg Chicken; cubed, or wings
4 Green onions; in 1" sizes

MMMMM-----------------------YAKITORI SAUCE----------------------------
6 fl Oz soy sauce
3 fl Oz chicken stock
3 fl Oz sake
2 oz Sugar
2 fl Oz mirin

Bring yakitori sauce to a boil for 5 min then set aside.

Thread the chicken alternately with the green onions on
to the skewers.

Grill chicken in a preheated griller, turning every now
and then and basting at the same time to keep it moist.
Drippings can be returned to baste the chicken until it
is cooked.

Baste the yakitori again and serve with left over sauce.

From: http://www.food.com

Uncle Dirty Dave's Archives

MMMMM

... "Life is change. Growth is optional. Choose wisely." -- Karen Kaiser Clark --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)