Text 31082, 79 rader
Skriven 2009-11-15 17:22:37 av Sean Dennis (1:18/200)
  Kommentar till text 31074 av Dave Drum (1:124/311)
Ärende: Gourmet Recipe Manager
==============================
Hello, Dave.

Sunday November 15 2009 at 07:55, you wrote to me:

 DD> I am currently downloading it to run in Windows ... which it will do,
 DD> also. Bells and whistles are nice. But, sometimes they get in the way
 DD> of the real object - which is to archive my recipes. I'll let you know
 DD> in a week or so what I think of the warez.

Gourmet is written in Python so it should run on anything that runs Python I
think.  I haven't actually installed it yet-I've been so busy getting
everything else running that I want that I need to set down and just work on
importing recipes. :P  I've got Jim's entire archive here, just need to export
it to text files and them import those directly into Gourmet.  I'm wanting to
know how you like it to compare to my own experiences with it.

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

      Title: Golden Crown Restaurant House Special Chow Mein
 Categories: Chinese, Shrimp, Chicken, Noodles, Pork
      Yield: 6 Servings

     15 oz Chow Mein Noodles
           - (not canned)
    1/4 c  Vegetable oil, divided
      2    Garlic cloves, minced
  1 1/2 c  Fresh bean sprouts
    1/4 c  Slivered bok choy
    1/4 c  Slivered carrot
    1/4 c  Slivered green pepper
    1/4 c  Slivered celery
      2 tb Sliced water chestnuts
      2 tb Slivered bamboo shoots
      2 tb Sliced canned mushrooms
      2 tb Slivered onion
    1/4 lb Peeled small shrimp
           - 60 to 75 per pound size)
    1/4 c  Chopped chicken
    1/4 c  Slivered Chinese BBQ pork
      1 c  Chicken broth
      1 tb Cornstarch
      1 ts Oyster sauce
    1/2 ts Granulated sugar
    1/2 ts MSG (Optional)
    1/8 ts Salt

  Boil chow mein noodles according to package directions.  Drain.

  Heat 2 tablespoons oil in wok or very large frying pan.  Stir-fry
  noodles for 3 to 5 minutes, or until crisp and light brown. Remove
  from wok and set aside.  Add remaining 2 tablespoons oil and garlic.
  Add bean sprouts, bok choy, carrot, green pepper, celery, water
  chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for
  several minutes over high heat. Add shrimp, chicken and barbecued
  pork. Continue stir-frying several minutes. Add broth and cover with
  lid. Cook with lid on for 3 to 4 minutes.

  Combine Cornstarch with cold water.  Stir in oyster sauce, sugar,
  MSG, if used, and salt.  Add sauce and noodles to wok.  Continue
  cooking just until sauce thickens about 1 minute.  Serve immediately.

  SOURCE: From the Golden Crown Restaurant, Beaverton, Oregon.

  September '91 FOODday, Oregonain Newspaper.

  Shared by Cate Vanicek

MMMMM
=== Cut ===

Later,
Sean

//sean@nsbbs.info | http://nsbbs.info | ICQ: 19965647

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