| Douglas Campbell |
Can anyone recommend a program for storing recipes?
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| Wayne Boatwright |
On Mon 14 Feb 2005 12:55:23a, Douglas Campbell wrote in rec.food.cooking:
> Can anyone recommend a program for storing recipes?
>
Mastercook and Now You're Cooking seem to be the one's most folks here use.
I use Mastercook.
Wayne
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| edna.farmer@shetland.uhi.ac.uk |
Master Cook is good I believe.
Ed
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| edna.farmer@shetland.uhi.ac.uk |
Master Cook is good I believe.
Ed
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| Ed |
Mastercook is very good I believe.
Ed
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| Dog3 |
Wayne Boatwright <wbw@att.net> wrote in
news:Xns95FDCA3B166Ewbwattnet@130.133.1.18:
> On Mon 14 Feb 2005 12:55:23a, Douglas Campbell wrote in
> rec.food.cooking:
>
>> Can anyone recommend a program for storing recipes?
>>
>
> Mastercook and Now You're Cooking seem to be the one's most folks here
> use. I use Mastercook.
>
> Wayne
>
I use Mastercook. I used the trial copy of Now You're Cooking. Well, at
least I downloaded it. I really never had the time to test it.
Michael
--
Opinions founded on prejudice are always sustained with the greatest
violence.
-- Hebrew proverb
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| Edwin Pawlowski |
"Douglas Campbell" <rainbow3@frontiernet.net> wrote in message
news:LPYPd.2144$_s6.112@news02.roc.ny...
> Can anyone recommend a program for storing recipes?
Now Your Cooking Free trial version at www.ffts.com It imports and exports
in just about every format you'll ever need.
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| murch@nwlink.com |
Edwin Pawlowski wrote:
> "Douglas Campbell" <rainbow3@frontiernet.net> wrote in message
> news:LPYPd.2144$_s6.112@news02.roc.ny...
> > Can anyone recommend a program for storing recipes?
You might also want to check out the free demo of our recipe software,
BigOven, at http://www.bigoven.com
- Steve @ BigOven
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| Mite |
In article <LPYPd.2144$_s6.112@news02.roc.ny>,
Douglas Campbell <rainbow3@frontiernet.net> wrote:
> Can anyone recommend a program for storing recipes?
Shop'NCook for Windows and Mac OS X - recipe management, shopping list,
nutritional information.
Free trial download: http://www.shopncook.com
Mite
http://www.shopncook.com
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| Ginny Sher |
On Mon, 14 Feb 2005 13:09:04 GMT, Dog3 <uhoh@ajfl;ajklsd;ajlds.nutz>
wrote:
>Wayne Boatwright <wbw@att.net> wrote in
>news:Xns95FDCA3B166Ewbwattnet@130.133.1.18:
>
>> On Mon 14 Feb 2005 12:55:23a, Douglas Campbell wrote in
>> rec.food.cooking:
>>
>>> Can anyone recommend a program for storing recipes?
>>>
>>
>> Mastercook and Now You're Cooking seem to be the one's most folks here
>> use. I use Mastercook.
>>
>> Wayne
>>
>
>I use Mastercook. I used the trial copy of Now You're Cooking. Well, at
>least I downloaded it. I really never had the time to test it.
>
>Michael
I just ordered the Living Cookbook after comparing the features to
Mastercook and Now You're Cooking. I believe it had a few extra
features that the others did not. For those of you who use NYC or MC,
I'd be curious to know the following:
1. Are fractions such as 1/3, 2/3 , etc. available? I understand the
more common fractions such as 1/4 and 1/2 are included.
2. Is is possible to include both volume and weight measurements in
specific recipes?
The Living Cookbook has a 30 or 60 day money back guarantee and I did
go thru the online tutorial, so I hope not to be disappointed.
Thanks,
Ginny
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| ravinwulf |
On Tue, 15 Feb 2005 06:31:20 -0800, Ginny Sher <ginnysher@yahoo.com>
wrote:
<snip>
>I just ordered the Living Cookbook after comparing the features to
>Mastercook and Now You're Cooking. I believe it had a few extra
>features that the others did not. For those of you who use NYC or MC,
>I'd be curious to know the following:
>
>1. Are fractions such as 1/3, 2/3 , etc. available? I understand the
>more common fractions such as 1/4 and 1/2 are included.
>
>2. Is is possible to include both volume and weight measurements in
>specific recipes?
>
>The Living Cookbook has a 30 or 60 day money back guarantee and I did
>go thru the online tutorial, so I hope not to be disappointed.
I can only speak about NYC as I've never used MC; but I use fractions
all the time in my recipes. NYC lets you toggle between displaying
meaures as fractions and displaying them as decimals. You can add both
volume and weight measurements as well, although depending on how you
do it, it may mess up nutritional analysis and/or your shopping list.
I typically use whatever measurement the stuff is sold by (usually
weight) in the main measurement field and put the other measurement
either after the ingredient in parenthesis, or in the prep field if
there's no room there.
Regards,
Tracy R.
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| murch@nwlink.com |
with respect to BigOven
> >1. Are fractions such as 1/3, 2/3 , etc. available? I understand
the
> >more common fractions such as 1/4 and 1/2 are included.
Yes. All fractions are converted and converted to decimal, scaled,
etc.
When you post recipes to the BigOven.com shared recipe archive (where
other cooks can find, rate and import recipes with each other -- see
http://www.bigoven.com/find.htm), the fractions are posted in text form
with a decimal equivalent.
> >2. Is is possible to include both volume and weight measurements in
> >specific recipes?
BigOven allows you to enter weight or volume measures. At present, it
doesn't automatically convert volume to weight based upon ingredients,
but does let you link up nutritional items to get nutritional content.
About 300 pre-linked relationships are included in the basic program,
so you can get the gram weight immediately for those.
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| Terry Pulliam Burd |
On Tue, 15 Feb 2005 03:18:09 GMT, "Edwin Pawlowski" <esp@snet.net>
wrote:
>
>"Douglas Campbell" <rainbow3@frontiernet.net> wrote in message
>news:LPYPd.2144$_s6.112@news02.roc.ny...
>> Can anyone recommend a program for storing recipes?
>
>Now Your Cooking Free trial version at www.ffts.com It imports and exports
>in just about every format you'll ever need.
>
I can testify to NYC - I had MasterCook for ages, but decided to demo
NYC and fell in love with it. Easiest import/export feature I can
imagine (and, yes, I demo'd Meal Master way back when).
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "spaminator" with "cox"
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| Ed |
I can't answer your question. I am getting desparate trying to respond
to anyone as an exercise for my HNC course.
Ed
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