Dale Shipp wrote to Michael Loo <=-
People tend to overseason crabmeat. I'd
reduce the Old Bay to 2 ds or so.
2 what? 2 dashes? Don't think that is a measure that MM recognizes.
1/8 teaspoon might be about the same.
Errrrrmmmmmm "ds" is a legit MMF abbreviation. First the raw recipe, then
after massaging with MMConv 2.10 and finally the Meal Master output.
BTW - dash was not in the original - I added it on my own to test things
out. Bv)=
--MM
Title: Theodore kyriakou's tomato sauce
Categories: Vegetables, Herbs, Sauces
Yield: 3 liters
2 kg plum tomatoes (if you are making this in the wrong season for
tomatoes, use 1 kg of good passata)
4 garlic cloves, peeled but left whole
3 bay leaves
3 cm cinnamon sticks
250 g shallots, peeled and sliced lengthways, but not chopped
230 ml olive oil
sea salt, to taste ****
fresh ground black pepper, to taste
**** this is where I added the "dash" measure
Skin the tomatoes by scoring them and dropping them into boiling water
and counting to 10 before removing them. Drain, rub the skin off,
de-seed and roughly chop.
Add the tomatoes to a large pot with garlic, bay leaves and cinnamon.
Add enough water to barely cover them and bring them to the boil; skim,
then turn the heat down and cook for 20 minutes, skimming occasionally.
Add the shallots and continue to cook, uncovered, until they are soft,
about 35-45 minutes. By then the tomatoes should have lost most of their
liquid and the sauce should be beginning to thicken.
Season to taste and stir in 200 ml (just over 3/4 cup) of olive oil, and
cook for 15-20 minutes.
Remove the sauce from the heat and while it is still hot, put it into a sterilised preserving jar. Float the remaining olive oil across the
surface of the sauce to act as a seal.
Allow to cool and store in the fridge where it will keep for 3-4 months.
YIELD: 3 jars tomato sauce
RECIPE FROM:
http://allrecipes.com.au
Uncle Dirty Dave's Archives
--------------------------------
Which I massaged/edited for clarity to the MMConv output
MMMMM-----Meal-Master - formatted by MMCONV 2.10
Title: Theodore Kyriakous Tomato Sauce
Categories: Vegetables, Herbs, Sauces
Servings: 3
2 kg plum tomatoes
4 cl garlic; peeled, left whole
3 bay leaves
3 (3 cm) cinnamon sticks
250 g shallot; peeled, sliced
lengthways, not chopped
230 ml olive oil
ds sea salt
fresh ground black pepper
Skin the tomatoes by scoring them and dropping them into
boiling water and counting to 10 before removing them.
Drain, rub the skin off, de-seed and roughly chop.
Add the tomatoes to a large pot with garlic, bay leaves
and cinnamon.
Add enough water to barely cover them and bring them to
the boil; skim, then turn the heat down and cook for 20
minutes, skimming occasionally.
Add the shallots and continue to cook, uncovered, until
they are soft, about 35-45 minutes. By then the tomatoes
should have lost most of their liquid and the sauce
should be beginning to thicken.
Season to taste and stir in 200 ml (just over 3/4 cup)
of olive oil, and cook for 15-20 minutes.
Remove the sauce from the heat and while it is still
hot, put it into a sterilised preserving jar. Float the
remaining olive oil across the surface of the sauce to
act as a seal.
Allow to cool and store in the fridge where it will keep
for 3-4 months.
RECIPE FROM:
http://allrecipes.com.au
Uncle Dirty Dave's Archives
MMMMM-------------------------------------------------
Processed: 00new.pfe
Recipes saved: 1
Generic recipes: 1
Lines read: 49
Lines written: 60
And the final MM export. Yes I know it's pedantic - but
it's not often I get over on you. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Theodore Kyriakous Tomato Sauce
Categories: Vegetables, Herbs, Sauces
Yield: 3 Liters
2 kg Plum tomatoes
4 cl Garlic; peeled, left whole
3 Bay leaves
3 (3 cm) cinnamon sticks
250 g Shallot; peeled, sliced
Lengthways, not chopped
230 ml Olive oil
ds Sea salt
Fresh ground black pepper
Skin the tomatoes by scoring them and dropping them into
boiling water and counting to 10 before removing them.
Drain, rub the skin off, de-seed and roughly chop.
Add the tomatoes to a large pot with garlic, bay leaves
and cinnamon.
Add enough water to barely cover them and bring them to
the boil; skim, then turn the heat down and cook for 20
minutes, skimming occasionally.
Add the shallots and continue to cook, uncovered, until
they are soft, about 35-45 minutes. By then the tomatoes
should have lost most of their liquid and the sauce
should be beginning to thicken.
Season to taste and stir in 200 ml (just over 3/4 cup)
of olive oil, and cook for 15-20 minutes.
Remove the sauce from the heat and while it is still
hot, put it into a sterilised preserving jar. Float the
remaining olive oil across the surface of the sauce to
act as a seal.
Allow to cool and store in the fridge where it will keep
for 3-4 months.
RECIPE FROM:
http://allrecipes.com.au
Uncle Dirty Dave's Archives
MMMMM
... "A cheapskate won't tip a waitress. I'm just careful with my money." UDD --- MultiMail/Win32
* Origin: Outpost BBS * Limestone, TN, USA (1:18/200)