Thanks for explaining that. I appreciate that. Jerry Mader -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 7:12 AM To: [email protected] Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved)
That is because carbs are turned into Sugar. ----- Original Message ----- From: "Jerry Mader" <[email protected]> To: <[email protected]> Sent: Sunday, November 06, 2011 5:01 AM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Hey thanks partner. I appreciate that. I don't understand why carbs have to do with sugar diabetes for anyway! How does it break down to sugar when food don't taste like sugar? All that don't make scence to me but anyway if you can that'd be awesome I could use that chart. And I found something else out, if you need 1 half 1 forth and 3 forths and are using jaws you can press insert four on the number pad. It has them listed along with I do believe degrees. Jerry Mader -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Gerry Leary Sent: Sunday, November 06, 2011 6:26 AM To: [email protected] Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Hey Jerry, I will try to find it, but there is a chart that can tell you the types of energy that you can get from certain foods. Meaning Carbs Calories Fat ETC. ----- Original Message ----- From: "Jerry Mader" <[email protected]> To: <[email protected]> Sent: Saturday, November 05, 2011 4:09 PM Subject: Re: [CnD] Recipe Formatting Tips (Moderator Approved) Thanks so much for this. I'm so happy that you shared these with us. Because it's easier to hear jaws say "one half" then 1/2 lol. But yeah it would be cool also when posting if you could tell how much carbs are in something because I have diabetes and so I have to watch my carb count. If you can't do this it's ok too but I f you can please state it that'd be great. Jerry Mader -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Nicole Massey Sent: Saturday, November 05, 2011 6:57 PM To: [email protected] Subject: [CnD] Recipe Formatting Tips (Moderator Approved) Hey, folks, I've noticed a lot of formats come through here for recipes. Here are some tips to make things read easier. First, deleting extra lines of blank space from a recipe when you send it makes the recipe flow better for a screen reader and makes it easier on those of us who extract recipes into a standard format. I've just finished processing about fifty recipes from this list in the last three or four days that I saved since I joined the list, and it took a while, and my most common task was killing all the extra lines in the messages. Taking a minute or two when you send out a recipe will make things easier to read and easier on those saving in specific formats. Second, if you're using a Windows machine here's something neat. (I know Mac's can do this too, but I don't know the codes) Hold down your ALT key and, with the number pad lock on, type the following numbers: 248 ° (If you put an F or C after it Jaws users will even hear it say Fahrenheit or Celsius after it says the word Degrees) 0188 ¼ 0189 ½ 0190 ¾ These are much easier to follow when listening to the screen reader and also make for cleaner files. Some of you may notice I use some single and two letter abbreviations for things. This is because I keep all recipes in the old Meal Master format, using their blind friendly format option. (As far as I know this old DOS program is the only recipe management program that made an effort to accommodate us) I post a legend at the end of all messages I send now, but here are some of the standard abbreviations I use: c cup ea Each ts teaspoon tb tablespoon qt quart pt pint g gallon ds dash bn bunch cn can pk package bx box sm small md medium lg large oz ounce lb pound There are others, but these are the ones I can think of now. One more thing -- it really helps if recipes have serving amounts. Sometimes I can calculate them based on weights and volume, but it's a lot easier if they include them. So if you know, please include them -- it makes it a lot easier to figure out how much needs to be made. Hope some of this helps folks. Y'all are sending out some really great stuff here. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
