Guest guest Posted December 4, 2000 Report Share Posted December 4, 2000 At 05:45 PM 12/4/00 -0500, Christine F. Muehling wrote: >Ok. Call me anal. Don't laugh. I really won't lose sleep over this, >but... > >So where do you guys put the page numbers? > >Christine I've been thinking about something similar. When I look at a recipe I want to know where it comes from, right away, like the recipe below. I don't want to have to scroll to the end of the recipe, as one does in MC5/6. Apricot 'n' Poppy Seed Cookies Recipe By : Vegetarian Times Magazine, December 2000, page 37 Serving Size : 60 Preparation Time :0:00 Categories : Cookies And Bars Fruits And, generally, I don't care who created the recipe if it comes from a magazine, unless Karen G. created it :-) Kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 I was thinking this, too. I love all the expanded fields, but to me the Recipe by is for the author -- like Karen! <G> I do sort my email into folders (100s of them now) so I can find/replace much easier when cleaning them up for importing. So in this instance the Source (magazine, cookbook, etc) is important to me. But this ability to sort by source in MC is fantastic!! I just eliminated a TON of duplicates I didn't realize I had. But if it's got a page number, it's considered a different source. I am now wishing for a page number field. Christine sentto-123679-10979-975972894-Respite=EveningsFall.com om [sentto-123679-10979-975972894-Respite=EveningsFall.com nelist.com]On Behalf Of Kathleen Monday, 04 December, 2000 18:37 CF_Muehling; Veg-Recipes; mastercook A Page Number Dilemma and more I've been thinking about something similar. When I look at a recipe I want to know where it comes from, right away, like the recipe below. I don't want to have to scroll to the end of the recipe, as one does in MC5/6. Apricot 'n' Poppy Seed Cookies Recipe By : Vegetarian Times Magazine, December 2000, page 37 Serving Size : 60 Preparation Time :0:00 Categories : Cookies And Bars Fruits And, generally, I don't care who created the recipe if it comes from a magazine, unless Karen G. created it :-) Kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 Christine, I like to put all that information under the source. The author gets primary billing. I tend to look at recipes more in MC 6. Maybe if I looked at them as text, I would prefer the way Kathleen likes it. Also, they get printed in what I believe is the correct place if it's in the source field. Lindell P.S. No offense mended, Kathleen. :-) Interested MC 5/6 formatters are invited to join my formatting lists. Cooking Light Magazine mc-cl Food TV's Cooking Live mc-cookinglive Martha Stewart Living Television mc-mslt owner-mastercook [owner-mastercook]On Behalf Of Kathleen Monday, December 04, 2000 4:37 PM CF_Muehling; Veg-Recipes; mastercook A Page Number Dilemma and more At 05:45 PM 12/4/00 -0500, Christine F. Muehling wrote: >Ok. Call me anal. Don't laugh. I really won't lose sleep over this, >but... > >So where do you guys put the page numbers? > >Christine I've been thinking about something similar. When I look at a recipe I want to know where it comes from, right away, like the recipe below. I don't want to have to scroll to the end of the recipe, as one does in MC5/6. Apricot 'n' Poppy Seed Cookies Recipe By : Vegetarian Times Magazine, December 2000, page 37 Serving Size : 60 Preparation Time :0:00 Categories : Cookies And Bars Fruits And, generally, I don't care who created the recipe if it comes from a magazine, unless Karen G. created it :-) Kathleen Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 See, I like to put it all into the Source field, too. The Recipe By field is reserved for a person or Chef. At least I did until I discovered this great way to sort!! I'll have to figure something out. It's a great reason for standardizing the input, though. I can get an entire January listing of Cooking Light, for example, if I just put it in the same each time. I'll have to find another place for the page number. Christine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 Christine, I like the Recipe By (or author) field to have the name of the book + author + page...most times, i think. Reason: I view my recipes mostly in Display View and I want it all at the top of the page...plus same when I print-out. What I sometimes do (ok, so I'm not consistent) is to put the same info, only more full...at the end of the directions field...like if the referenced cookbook has a huge name, etc. I often put book/author in both Recipe By and in Source field so that it's blaring at me from every angle. (I never put my own name in the Alt Source field because I want McTagit to insert posters name and list name there (and expect other McTagit users would also be defeated if I put my byline there...so I put it at end of directions usually). To me, Recipe By is the book+author and Source is really the place I found it, like magazine, newspaper, restaurant (it's semantics, but source is who tells me...not what book.) Each of us does it our own way and Gail was nice enuf to give McTagit users a 'switching' tool, if we want to reverse Recipe By and Source field on our incoming recipes. As for your real question (I think) about MC5/MC6 category assembly and view (in Recipe Browser view)...I can't be consistent enuf to ever get all to slide into the right space. I've kinda given up on that. As long as they are in some alpha order, I'm happy...but not always sure I can even accomplish that. I love how we can ask to view by all the same cookbook,etc, I sure see what you mean about page number messing up the view of " like kinds " . But, as i recall, don't they get in there somewhere close? I think they might...OR might not. hmmm...... <scratching something somewhere> brenda At 04:29 PM 12/4/2000 , Christine F. Muehling wrote: >See, I like to put it all into the Source field, too. The Recipe By field >is reserved for a person or Chef. >At least I did until I discovered this great way to sort!! > >I'll have to figure something out. It's a great reason for standardizing >the input, though. I can get an entire January listing of Cooking Light, >for example, if I just put it in the same each time. > >I'll have to find another place for the page number. >Christine > >----- >Note: Send mail in plain text only. Do not include attachments. > >To from this list, please visit <http://lists.sierra.com/>. >If you are without web access, send the following message to >majordomo > > mastercook >end >----- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 At 10:38 PM 04/12/2000 -0800, Pat Evans wrote: >I don't sort my recipes this way at all. I use each cookbook more like a >chapter in a big cookbook--beef, cakes, cookies, etc. However, I got to >thinking: what if you put the page number in the title ( " Almond Biscotti, >p.127). Seems that would also help eliminate dupes. You'd know that " Almond >Biscotti, p. 201 " was a different recipe. Or, at the least, you would know >that the version with the page number in the title was one that you had >personally examined. >Pat E. Wow I like that idea I was putting the page number (whenever I had it) in the recipe by section. But this way you would know if a recipe was a dupe or not just by the title. What does everyone else think? HAVE A GREAT DAY!!!!! Jenn Ottawa, Ontario, Canada http://www.blackspheretech.com/jenn/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 5, 2000 Report Share Posted December 5, 2000 ???? page numbers and file names. it's madness. I'm just printed this one and i guess i need to go back over all the print designs and hide alt source.. * Exported from MasterCook * Feta And Olive Scones Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Illustrated Scones Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 ounces self-rising flour -- sieved 1 teaspoon baking powder 1/4 cup margarine spread (73% fat) 1 teaspoon mixed herbs (fresh or frozen) 1/4 teaspoon salt 1 teaspoon dried mustard 3 1/2 ounces feta cheese -- crumbled 8 pitted green olives -- quartered 3/8 cup milk Place all ingredients in a mixing bowl and mix to form a soft dough. Knead lightly on a lightly floured surface. Roll out to a thickness of 3/4-inch and cut into 8 squares. Place on greased baking sheet and bake in preheated oven 425F for 12-15 minutes until risen and golden brown. Source: " Creative-Kitchen: Colman " S(Filename): " http://www.creative-kitchen.co.uk/recipe.asp?id=101 " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 197 Calories; 9g Fat (43.5% calories from fat); 5g Protein; 23g Carbohydrate; 1g Dietary Fiber; 13mg Cholesterol; 737mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 0 Other Carbohydrates. NOTES : Recipe specified Stork ® 73% Vegetable fat spread available in the UK. Nutr. Assoc. : 0 0 5508 4164 0 938 0 0 0 Quote Link to comment Share on other sites More sharing options...
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