Sorry, I sent it to early. :)
I have some text files that were to be used in the Meal-Master program
but now I need to put them in a database. The files are delimited but I
am not sure how. I want Coldfusion to read the file, treat it like a
list, and then insert it into the database. I just don't know how to
figure out what the delimiters are. Any suggestions would be a big help.
TIA
Phillip
This is what the files looks like.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Thai Fried Noodles (Pad Thai)
Categories: Pasta, Asian, Vegetarian, Spicy, Thai
Yield: 4 servings
3 tb Oil
2 oz Ready-fried beancurd
- (or more),
- cut into 1/2 cubes
1 Egg
4 oz Flat noodles; cooked
1 tb Chi po (preserved turnip)
- (finely chopped)
2 Spring onions; in 1" pieces
2 tb Chopped roasted peanuts
3 oz Beansprouts
1/2 ts Chili powder
1 ts Sugar
2 ts Light soy sauce
1 ts Lemon juice
Lime wedge (for garnish)
Sprig of fresh coriander
- (for garnish)
In a wok of frying pan, heat oil. Add garlic & fry til golden brown.
Add ready-fried beancurd and stir. Break egg into wok, cook for a
moment, then stir. Add cooked noodles, stir, then add turnip and
spring onions & half of peanuts and half of beansprouts. Stir well;
add chili powder, sugar, light soy sauce, and lemon juice. Stir well
& turn on to a plate. Sprinkle with remaining peanuts and chopped
coriander leaf. Arrange remaining beansprouts & lime wedge on side of
plate.
(From Thai Vegetarian Cooking, Vatcharin Bhumichitr,Clarkson Potter
Pub)
Posted by Lorena Horton in Fidonet Intercook
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Fried Rice with Basil (Khao Pad Krapow)
Categories: Thai, Vegetarian, Vegan, One dish, Main dish
Yield: 2 servings
1 Garlic clove; finely chopped
3 sm Fresh red or green chilis
-- finely chopped
1 c Fresh button mushrooms
-- halved
1 sm Onion; chopped
2 c Cooked rice
1 sm Bundle long beans
-OR- French/snap beans
-- cut into 1/2" pieces
1 sm Red or green pepper; diced
1/2 ts Sugar
3 tb Light soy sauce
15 Sweet basil leaves
In a wok or frying pan/skillet, heat the oil until a light haze
appears. Add the garlic and chilis and fry until the garlic is golden
brown. Add the mushrooms and onions and stir quickly. Add the cooked
rice and stir thoroughly. Add the long beans, peppers, sugar and
light soy sauce and stir thoroughly. At the last moment quickly stir
in the basil leaves and turn on to a serving dish.
Source: Thai Vegetarian Cooking by Vatcharin Bhumichitr Typed for you
by Karen Mintzias
MMMMM
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Hot & Sour Chicken Soup
Categories: Thai, Poultry, Soups
Yield: 8 Servings
4 Chicken Breasts *
4 tb Soy Sauce
1 tb Salad Oil
6 c Water
3/4 ts Ground White Pepper
3 tb White Wine Vinegar
1/4 lb Snow Peas
1 Red Pepper, Thin Strips
8 oz Bamboo Shoots, Drained
2 Chicken Bouillon Cubes
1 lb Firm Tofu, Cut Bite Size
1/3 c Cornstarch
2 Eggs
1 Green Onion, Thinly Sliced
* Chicken breasts should be skinned and boned.
~---------------------------------------------------------------------
~-- Cut the chicken into 1/8 in. slices. Stir the chicken slices
with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch
oven until tender, about 3 min. Remove the chicken, add the
remaining soy sauce to pan with next seven ingredients, and heat to
boiling, stirring frequently. Reduce heat to low and simmer for 10
min. or until veg. are tender. Add chicken and tofu, bring to boil
over medium heat. Stir cornstarch and 1/3 c. water in small bowl
until smooth. Gradually add the mixture to the simmering soup until
slightly thickened and smooth. Beat the eggs in a small bowl and
slowly pour into soup, stirring gently until set. Top with green
onion. From: Terri Woltmon Date: 04-15-94 (20:09)
Number:
208 From
MMMMM
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