Mark : I tried to insert this value on SQLSERVER (text field) over TRANSFER (property : string)
'<span style="font-weight: bold; text-decoration: underline;">24-Piece Cocktail (with 3 food stations)</span><br><br style="font-weight: bold;"><span style="font- weight: bold;">Cold savory invitations (12 pieces per person)</ span><br><span style="text-decoration: underline;">Gourmand Pleasures</ span><br>Foie gras spheres dusted with gold<br>Skewers of white radish and smoked swordfish<br>Vegetable “beggar’s purse” with eggs<br>Artichoke leaf with crab<br>Pins of rose salmon tartare<br>Frozen guacamole macaroon<br>Puff pastry morel squares<br>Creamy lamb skewers and a macadamia crisp<br>Fresh cheese and pesto Harlequin<br>Chicken and coconut bites<br>Cheese and walnut ‘ feuille à feuille’’<br>Scallops on the half-shell, vegetables with crunchy salt<br>Tomato goat cheese spheres<br>Mildly spicy chicken in a spoon<br><br><span style="font-weight: bold;">Cold savory food stations (please choose one) </span><br><br><span style="font-weight: bold;">Foie Gras</span><br>Fresh duck foie gras cooked with spices and served in a series of variations on the cherry.<br><span style="font- style: italic;">To enjoy with cherries in vinegar, a tomato and almond compote, slices of rustic bread, Melba toast, country bread, coarse salt flavored with Merlot and more.</span><br><br><span style="font- weight: bold;">Salmon</span><br>Smoked salmon back<br><span style="font-style: italic;">Served with your choice of an emulsion of smoked tea or mint tea.</span><br>Salmon center flavored with dill cream<br><span style="font-style: italic;">Served with tiny salmon eggs and blinis</span><br><br><span style="font-weight: bold;">Lobster</span><br>Lobster prepared in a series of variations on an emulsion of carrot and orange, crisp vegetables, and more.<br><span style="font-style: italic;">Served with coarse salt with saffron, slices of sweet potato, carrot greens and flying fish eggs.</span><br style="font-style: italic;"><span style="font-style: italic;">Minimum order: 100 guests</span><br><br><span style="font-weight: bold;">Soup and well-being</span><br>Watercress, parsnip, nasturtium and soup<br><span style="font-style: italic;">Tiny diced vegetables, marinated cèpe mushrooms, herb sprouts, breadsticks and croutons for ‘gourmand’ soup lovers.</span><br><br><span style="font-weight: bold;">‘Charcuterie’ from the mountains</span><br>Artisanal assortment of charcuterie from the Basque region: aromatic chorizo, moist Jésus saucisson, dried sausage spiced with Espelette pepper.<br><span style="font-style: italic;">To savor on giant baguettes with mild spices, cherries in vinegar, aubergine paste or OssauI-Iraty goat cheese.</span><br><br><span style="font-weight: bold;">‘Charcuterie’ from the mountains with Serrano</span><br>Artisanal assortment of charcuterie from the Basque region: aromatic chorizo, moist Jésus saucisson, dried sausage spiced with Espelette pepper.<br><span style="font-style: italic;">To savor on giant baguettes with mild spices, cherries in vinegar, aubergine paste or OssauI-Iraty goat cheese.</span><br style="font-style: italic;"><span style="font-style: italic;">Minimum order: 200 guests</span><br style="font-style: italic;"><br><span style="font-weight: bold;">Golden delight</ span><br>A jewel of haute gourmandise! Hot and cold, sea urchins and scallops, foie gras<br>and Alba truffles. Sea urchins in a ‘chaud et froid’of rare curry, scallops marinated with cèpe mushrooms and rocket for a slightly bitter note. An egg, “toqué”with duck foie gras and coarse salt, and Alba truffles in a warm ‘snow’: for sheer pleasure! <br><br><span style="font-weight: bold;">Espelette pepper and scallops</span><br>Scallops and Espelette pepper in perfect harmony.<br><span style="font-style: italic;">Miniature warm spinach bread, waffled to your liking, served with marinated scallops, Espelette jam, Manchego from the plains of la Mancha and fruity</ span><br style="font-style: italic;"><span style="font-style: italic;">chorizo.</span><br><br><span style="font-weight: bold;">Hot savory invitations (5 pieces per person)</span><br>Lamb morsels with herbs<br>Duck shepherd’s pie with lime served in a spoon<br>Gruyère gougère puffs<br>Winter vegetable clafoutis<br><br><span style="font- weight: bold;">Hot savory food stations (please choose one)</ span><br><br><span style="font-weight: bold;">Lamb</span><br>Rack of lamb served with a mix of niçois vegetables sprinkled with your choice of pine nuts, riviera olives, basil sprouts, tomato pearls, bell peppers and more.<br><span style="font-style: italic;">Enhanced with a juice flavored with thyme or piquillos.</span><br style="font-style: italic;"><span style="font-style: italic;">Minimum order: 100 guests</ span><br><br><span style="font-weight: bold;">Raviole</ span><br>Tasting of a selection of French Raviolefilled with ricotta and rocket, to enjoy as you like with a mustard-licorice sauce, pine nuts, sauce vierge, basil sprouts and more.<br><span style="font- style: italic;">Minimum order: 100 guests</span><br><br><span style="font-weight: bold;">Lobster</span><br>Like a Capuccino… With the originality of roasted coffee beans…<br>A tasting of Lobster in ‘chaud et froid’for the sensation, a gold-dusted Macadamia nut for the crunch and a touch of coffee for a perfect alliance.<br><br><span style="font-weight: bold;">Irresistible Veal Rib</span><br>Veal, slow- cooked at low temperature, coarse salt with parsley from Camargue, figs, violets, infused and marinated with Valencia almonds, and fork- mashed potatoes with grilled pistachio oil.<br><span style="font- style: italic;">A dash of imagination, a new approach, the touch of a master chef, the best of the tradition with a hint of extravagance</ span><br><br><span style="font-weight: bold;">Le ‘Pot au Feu’</ span><br>Veal knuckle preserved in its juices, carrots, turnips, potatoes and cooked leeks. Presented in a flavorful broth.<br><span style="font-style: italic;">Croutons, coarse salt and a selection of mustards</span><br style="font-style: italic;"><span style="font- style: italic;">Minimum order: 100 guests</span><br><br><span style="font-weight: bold;">Scallops with the essence of licorice</ span><br>Scallops, cooked in a casserole, swimming in an aromatic licorice broth.<br><br><span style="font-weight: bold;">Risotto</ span><br>Emulsion of white truffles or squid ink. A rice cracker for a bit of crunch. A hint of hazel nuts from the Piedmont region, squid and Riviera olives.<br style="font-style: italic;"><br><span style="font-weight: bold;">Dessert invitations (5 pieces per person)</ span><br><span style="text-decoration: underline;">Medley of sweet things</span><br>Our raspberry ‘Turkish Delight’<br>Sparkling chocolate truffle<br>Pearls of white rum and lemon<br>Pear and chartreuse macaroon<br>Grilled chestnut macaroon<br>Mont- Blanc<br><br><span style="font-weight: bold;">Dessert food stations (please choose one)</span><br><br><span style="font-weight: bold;">Chocolate fondue</span><br>Hot chocolate fondue to savor with skewers of seasonal fruit or with an assortment of miniature moelleux.<br><br><span style="font-weight: bold;">Chocolate fountain</ span><br>Hot chocolate fountain to enjoy with skewers of seasonal fruits or assorted miniature moelleux.<br><span style="font-style: italic;">Minimum order: 300 guests</span><br><br><span style="font- weight: bold;">‘Lady Pineapple’</span><br>Intensely fruity… A magnificent basil sorbet is the perfect contrast. Cinnamon, vanilla, almonds and sparkling sugar for a special ‘frisson’.<br><br>Chocolatier<br> A variety of pure cocoa butter chocolates:<br> Dark chocolate, fruit with a hint of acidity; milk<br> chocolate rich in cocoa with a touch of caramel; white<br> chocolate with a light vanilla flavor.<br> To savor with a passion or alto crémeux, with the crunchiness<br> of chopped nuts or the sweetness of candied ginger.<br> OR<br> Millefeuille (Napoleon pastry)<br> Layers of thin squares of caramelized puff pastry<br> separated by a richly delicious Bourbon vanilla custard<br> or a light hazel nut praline cream.<br> Sesame or sunflower seeds, speculoos cookies and vanilla… for<br> the greatest of pleasures.<br><br><span style="font-weight: bold;">Drinks consumption included:</span><br>one bottle of champagne for 3, <br>one bottle of wine* for 5,<br>one bottle of alcohols for 20, <br>softs drinks and fruit juices<br><br>*Selection of white wines (Bordeaux, Roussillon, Vallée du Rhône, Bourgogne), rosé wine (Reuilly Pinot Gris) and red wines (Bordeaux, Bourgogne, Beaujolais)' Do you want the query generated by TRANSFER ? Julien On 10 nov, 23:08, Mark Mandel <[email protected]> wrote: > Which query is that? the original one? > > Mark > > > > On Wed, Nov 11, 2009 at 12:15 AM, dev-sg1 <[email protected]> wrote: > > > Mark : > > > If you try to test with my query below, you will have the error : > > > "Type":"Database","SQLState":"HY000","queryError":"[Macromedia] > > [SQLServer JDBC Driver][SQLServer] > > > Le processeur de requêtes ne peut pas fournir un plan de requête à > > partir de l'optimiseur parce que une requête ne peut pas mettre à jour > > en même temps une colonne text, ntext ou image et une clé de > > clusterisation. > > > Translation in english : > > The query processor can't provide a query plan from the optimizer > > because a query can't update at the same time a text, ntext, or image > > and a clustering key. > > > On 9 nov, 21:29, Mark Mandel <[email protected]> wrote: > > > That is very strange... I've used 'string' parameters with n/text fields > > > before and never had a problem. > > > > Mark > > > > On Tue, Nov 10, 2009 at 12:27 AM, dev-sg1 <[email protected]> > > wrote: > > > > > "I noticed, between 2 tests, if i put "<![CDATA[" + contentHTML + "]] > > > > >" the request is ok...." > > > > > Sorry, it's wrong... Forget it. > > > > -- > > > E: [email protected] > > > T:http://www.twitter.com/neurotic > > > W:www.compoundtheory.com > > -- > E: [email protected] > T:http://www.twitter.com/neurotic > W:www.compoundtheory.com --~--~---------~--~----~------------~-------~--~----~ Before posting questions to the group please read: http://groups.google.com/group/transfer-dev/web/how-to-ask-support-questions-on-transfer You received this message because you are subscribed to the Google Groups "transfer-dev" group. 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