Phillip - each section would have different "delimiters" - you should break
it down and think of each part of the text file as a separate component, and
each separate component is delimited by a blank line.
For instance the first section (pseudo code at best here obviously),
start_title = Find (Title:) ;
end_title = Find (next end of line marker, start with Find(Title:);
Insert into Database
Title = (mid (doc, start_title, end_title)) ;
..repeat for next 2 fields..
Ingredients = getlistat(doc, 2, 'blank line');
Insert into Database
ingredients = #ingredients#;
....
It's not going to be a straight forward few lines of code...
-Bill
brainbox
----- Original Message -----
From: "P Broussard" <[EMAIL PROTECTED]>
To: "CF-Talk" <[EMAIL PROTECTED]>
Sent: Tuesday, September 25, 2001 2:38 PM
Subject: Grab formated text from file and put in database Doh!!
> 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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