Jas Hud wrote to Sean Dennis <=-

hey, where can i download this meal-master program?

https://outpostbbs.net/files/mm806f.zip

The user manual in PDF format (highly recommended read):

thanks grabbed it. couldnt find it with a search. i'm trying to get
used to the brave search engine.

Be warned that Meal Master is a DOS program. You'll need something like
vDos to allow it to run.

https://www.vdos.info/index.html then click on the "Download" tab. I
prefer it over DosBox which is aimed more at gamers, etc.

If you're not comfortable with that I recommend https://www.accuchef.com/
for their Accu Chef program.

There are bazillions of Meal Master recipes/collections available for
free download.

http://annex.retroarchive.org/cdrom/chst-cookbook/index.html

I'm blowed if I know where to download Rodney Grantham's "mmconv2.1"
conversion software but it's an invaluable tool (also freeware) to put
raw recipes into proper format for importing into Meal Master.

Someone on the echo will know and provide a URL I am sure.

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

Title: Chicken Piccata
Categories: Poultry, Citrus, Wine
Yield: 2 Servings

2 Chicken breast halves;
- (boned, skinned)
1/3 c Flour
2 tb Grated Parmesan cheese
Salt & pepper
4 tb Butter
4 tb Olive oil

MMMMM---------------------------SAUCE--------------------------------
3 tb Lemon juice
1 Lemon; sliced 1/4" thick
1/2 c Chicken stock
+=OR=+
1/2 c Dry white wine
1/4 c Scallions; stems & bulbs *
- chopped
Light cream (opt)

MMMMM--------------------------GARNISH-------------------------------
1/4 c Chopped parsley
Chopped Scallion tops (opt)

* You can sub bottled capers for the scallions if you must
have capers in your piccata. But they are not necessary.

Skin and bone the breast halves. Butterfly them if extra
thick. Pound to 1/4" - 1/3" thick (I use a heavy rolling
pin and really lean into it).

Mix the flour, S&P, and Parmesan well. Rinse the chicken
breast halves under cold, running water. Dredge each half
through the mixture until well coated.

COOK THE CHOOK:

Heat the olive oil and 2 TB butter in a large skillet on
med-high heat. Add the floured chicken pieces. Brown well
on each side, about 3 - 3 1/2 minutes per side. Remove
from skillet and cover with aluminum foil. Keep warm in
the oven while preparing the sauce.

MAKE THE SAUCE:

Deglaze the pan using white wine (or chicken stock) and
lemon juice, add scallions and sliced lemon to the pan.
Use a spatula to scrape up the browned bits. Reduce the
sauce by half. w/hisk in the remaining 2 Tbsp of butter.

Plate the chicken and serve with the sauce poured over
the chicken. Sprinkle with parsley. Accompany with a
side serve of pasta (dressed w/basil aioli?) or (real)
rice.

Serves 2

MM Format by Dave Drum; 15 February 2008

Uncle Dirty Dave's Kitchen

MMMMM

... "A cheapskate won't tip a waitress. I'm just careful with my money." -- UDD
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

|03Quoting message from |11Dave Drum |03to |11Jas Hud
|03on |1112 May 22 06:34:38|03.

Jas Hud wrote to Sean Dennis <=-

hey, where can i download this meal-master program?

https://outpostbbs.net/files/mm806f.zip

The user manual in PDF format (highly recommended read):

thanks grabbed it. couldnt find it with a search. i'm trying to get used to the brave search engine.

Be warned that Meal Master is a DOS program. You'll need something like vDos to allow it to run.

https://www.vdos.info/index.html then click on the "Download" tab. I
prefer it over DosBox which is aimed more at gamers, etc.

thanks for the link that's very nice. i didnt know about vdos
i have a custom dosbox instance and i have vms of various dos builds.
vdos seems good to use in a pinch. i downloaded it and gave it a test drive.

have a good one!

... Steven King, eat your heart out.

--- Renegade v1.30/DOS
* Origin: The Titantic BBS Telnet - ttb.rgbbs.info (1:129/305)

Jas Hud wrote to Dave Drum <=-

Be warned that Meal Master is a DOS program. You'll need something
like vDos to allow it to run.

https://www.vdos.info/index.html then click on the "Download" tab. I prefer it over DosBox which is aimed more at gamers, etc.

thanks for the link that's very nice. i didnt know about vdos
i have a custom dosbox instance and i have vms of various dos builds.
vdos seems good to use in a pinch. i downloaded it and gave it a test drive.

I had tried dosbox but found it more aimed toward gamers. vDos is, or
seems to be, more for "serious" use. I have mine set up with a batch
file that sets my Meal Master directory as C: and opens the Meal Master program. If I want to edit/convert recipes I quit Meal Master and CD to
MMConv to get my conversion program. When done with that a CD .. takes
right back to the MM directory and we're off to the races again.

Stick around - we're a small but loyal bunch and always ready to greet
and welcome newbies. Bv)=

What do you like to cook?

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

Title: Manual for Navy Cooks Creamed Chipped Beef
Categories: Five, Beef, Dairy
Yield: 10 Servings

3 c Dried sliced beef
7 1/2 c Milk
1/3 c Fat; melted
1 c Flour
1/2 ts Pepper

Toast for serving

Cut beef into small pieces. Heat milk to boiling.

Blend fat and flour to smooth paste and stir into milk.
Cook, stirring constantly until thickened. Add pepper
and beef. Simmer for 10 minutes. Serve over toast.

Makes 10 servings

Source: How To Feed An Army: Recipes and Lore from the
Front Lines by Jim Lewin and P.J. Huff

Original recipe appeared in the 1945 "Manual for Navy
Cooks."

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... It was a dark age when you were lucky to get a Manhattan with bitters

--- Talisman v0.37-dev (Windows/x86)
* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)