Re butter sticks - and more

[Guest guest]

A very warm thanks to all everyone who responded to my question about 'a stick'

of butter. Your help is most appreciated. I have so many American recipes and

I have always wondered wheter I should just experiment until I got the

quantities right.

 

I have another question - perhaps I can beg your indulgence again!! I'm pretty

new to and the web in general. Frequently I see references to

recipes presented in the format of or exported from Master Cook (or is it Master

Chef?). It may be a silly, dumb, STOOOOOOOPID question but where do I find this

Master Cook/Chef thing and how do I use it?

 

Two questions in one day - sorry folks!

 

Cheers for now,

 

Marie

 

 

 

[Guest guest]

On Sat, 25 Jan 2003 21:04:01 +0100, you wrote:

 

>A very warm thanks to all everyone who responded to my question about 'a stick'

of butter. Your help is most appreciated. I have so many American recipes and

I have always wondered wheter I should just experiment until I got the

quantities right.

>

>I have another question - perhaps I can beg your indulgence again!! I'm pretty

new to and the web in general. Frequently I see references to

recipes presented in the format of or exported from Master Cook (or is it Master

Chef?). It may be a silly, dumb, STOOOOOOOPID question but where do I find this

Master Cook/Chef thing and how do I use it?

>

MasterCook is a recipe program (software program). It's a

recipe database. I have it, and I like it but I don't LOVE

it. It has some nice little tricks. I can see some flaws

in it too. It's probably one of the better recipe programs

now available.

 

It is not free, but is quite reasonable ($10 US).

MasterCook is available at:

 

http://www.valusoft.com/navigation/home-office.html

 

Pat

 

--

Pat Meadows

 

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