Recipe Software - what do you use?

[brazen20au]

LOL

i have a vague idea about most of the rest, but admit i'll generally do a conversion (and i would link you but lost my bookmarks when i got this computer)

[Shayla]

A pint in England and USA are two different things! An English (Imperial) pint is 568ml and a US pint is 473ml.
Shayla in Cape Town

[faffa_70]

I have always worked on a pint being 600ml as mum always had an old pint milk bottle at home when I was growing up and we measured it to be 600ml one time  Maybe the Aus pint is different again 

[MollyGrubbles]

I'm with you ILB - I haven't got a clue when it comes to imperial measures.  Karen is right, Living Cookbook does do metric, but it tends to 'prefer' the imperial measures (you have to keep an eye on it to make sure it hasn't slipped in an imperial measurement here & there).

Actually I fib a little.  I do know that an American Tablespoon is only 15mL compared to the Aussie Tablespoon which is 20mL.  You now know as much as I do (and probably more )!

The online conversion tool I use is http://www.onlineconversion.com

Faffa - from what I could find on google, the old Australian Pint was the same as the British pint (568 mL) however the bottle may not have originally been filled to the top or back then companies may simply have been more generous and not worried that they were 'giving away' 32mL for free (or whatever that is in ounces).

[I Love Bimby!]

Thanks. I'm a bit set in my ways I guess but I just don't have time to be fiddling around with conversions.  Either it does what I want or not.. 

[Thermomixer]

A pint in UK is 20 fluid ounces (fl oz), but in US it is 16 fl oz.  1 gallon in UK was 160 fl oz = 4.55 litres.  Most plastic buckets are 9 litres (2 gallons)

When metric came in, we had 600ml milk bottles instead of pints.

Who has heard of gills?   4 gills = 1 pt

Lucky my brain still works after all those years - they did fill the pint bottles to the top, and the top 50 or 60ml was CREAM - yummo

When we went metric we got new bottles.

[MollyGrubbles]

Thermomixer I am seriously impressed with your memory and no I have never heard of a gill.

ILB - I haven't had a problem with the actual ingredients in a recipe showing imperial instead of metric (unless the recipe I entered was an imperial recipe which I hadn't got around to converting yet), I have only found the issue of imperial instead of metric when assigning nutritional values to each ingredient.  If you are not bothered about making sure all the nutritional data is there for each ingredient, then it shouldn't be a problem.

As far as basic entering of a recipe goes, it is very simple.  You create a 'new recipe' in LC, then copy the recipe you want, paste it in the "capture" feature & then you assign the parts of the recipe to the text you just copied (ie. you highlight the heading & press "heading", you highlight all the inredients & press "ingredients", etc)  The whole thing usually takes me a minute or less to enter a new recipe.  This is all you need to do.  From there however, you can add stuff like the nutritional values, etc but that isn't stuff that has to be done straight away.

Of course, if all your favourite recipes are written down, it's a different story.

[brazen20au]

i've heard of a gill think some of the recipes in mum's old commonsense cookbook must use it!  and very interestiong to find out the reason for the 600ml bottles!

thanks MG for that explanation, i was stuck on how to do that, will have a go now

[cookie1]

Thermomixer your age is showing. I can remember that was one of the chants we did each morning at school after the Lord's prayer and God save the queen.
2 pints=1 quart
4 quarts=1 gallon  Think that's correct going on a very old memory here.

Sadly if I am doing dressmaking I still convert back to inches. I can't really estimate centimetres, only 30cm as that's a foot.

[Thermomixer]

LOL - at least we didn't sing God Save the King !!! 

Did your exercise books have all those tables on the back page - 12 inches = 1 foot, 3 ft = 1 yard, 22 yards = 1 chain (cricket pitch length), 10 chain (?) = 1 furlong (racing people know this one) 8 furlongs = 1 mile

12 pennies = 1 shilling, 2 shillings = 1 florin, 10 florins = 1 pound

[brazen20au]

cookie, i use inches more than cm, because my major at uni was weaving,w hich operates in inches. so even though i learned in metric i still use a lot of imperial

[judydawn]

LOL - at least we didn't sing God Save the King !!! 

Did your exercise books have all those tables on the back page - 12 inches = 1 foot, 3 ft = 1 yard, 22 yards = 1 chain (cricket pitch length), 10 chain (?) = 1 furlong (racing people know this one) 8 furlongs = 1 mile

12 pennies = 1 shilling, 2 shillings = 1 florin, 10 florins = 1 pound

I started school in 1951 and he died in 1952 so I must have sung it - OMG how old does that make me feel
Have you noticed how some of the oldies still revert to shillings when they have a very senior moment - something for us to look forward to 

[I Love Bimby!]

ILB - I haven't had a problem with the actual ingredients in a recipe showing imperial instead of metric (unless the recipe I entered was an imperial recipe which I hadn't got around to converting yet), I have only found the issue of imperial instead of metric when assigning nutritional values to each ingredient.  If you are not bothered about making sure all the nutritional data is there for each ingredient, then it shouldn't be a problem.

As far as basic entering of a recipe goes, it is very simple.  You create a 'new recipe' in LC, then copy the recipe you want, paste it in the "capture" feature & then you assign the parts of the recipe to the text you just copied (ie. you highlight the heading & press "heading", you highlight all the inredients & press "ingredients", etc)  The whole thing usually takes me a minute or less to enter a new recipe.  This is all you need to do.  From there however, you can add stuff like the nutritional values, etc but that isn't stuff that has to be done straight away.

Of course, if all your favourite recipes are written down, it's a different story.

Thanks heaps. Sounds like it might just do what I want then. I'm not so worried about the nutritional info (don't have time for that  ). I'll look into it when I have holidays in a few weeks.

[ritaknowles]

I use living cookbook software and find it very very convenient and easy to use. I have set the default costing in euro. Most of the time I use metric as most of my reciipes are metric and so is my thermomix. I have a special cookbook for thermomix and every recipe I find using thermomix I copy and paste under the capture and I not only get nutritional values but costs as well.

It does start off as laborious having to enter the cost of each ingredient but I really enjoyed doing this as once you start using the recipes with your "true" ingredients, it is an eye opener as to the cost of the ingredients.

I had to delete loads and loads of ingredients from the database to start with as well because most of the stuff and brand names do not exist in my country. But I started including all my ingredients and also the pictures of the ingredients so I can recognize them easitly


I would recommend this software to anyone.

[brazen20au]

wow that sounds fantastic!!!