Hi All,
Since Prizmo did so well with a complicated bit of text yesterday, I
decided to try Text Grabber with the same book. I find that you have to be
vareful to place your text/book tight up against the back inside corner of the
StandScan pro, for best results with Text Grabber, but also, you have to be
sure that the phone is perfectly aligned with the box.
I wrote to Harry with the suggestion that markers to facilitate this
alignment would be most useful, but that I understood that as we all use
different cases and, indeed, not all users of the SSP have iPhones etc this
might prove problematic. He got back to me with the suggestion that they had
already been addressing (very thoughtful of them!) to supply us with adhesive
labels that we could apply for ourselves and which could be unstuck and
reapplied with no damage to the surface of the box. I think this a brilliant
solution and would only like to add that if it were possible, these labels
should have a slightly textured feel, for ease of use.
Anyway, all that apart, below is a composite of 2 pages, with some faults
(i always like to send in what i got rather than what I would have liked to
have got!) but really very readable. The first is the back of the book, and is
perfect and correct. The second is a page taken at randum. It struggles with
the centigrade oven temps, but the rest is good! At the end there is a lot of
rubbish, i left it in, it is Text Grabber's attempt at reading the page i was
holding virtically in order that the target page should sit flat. May I also
suggest that you turn your language rotor to "Englis" and not "Default
language" as this, with Text Grabber, tends to give you some strange
international symbols. So, here you go! Eat your fill!
Sandy.
GLENFIDDICH FOOD BOOK OF THE YEAR AWARD *A book worth celebrating; inspiring
and instructive in the wide world of tomatoes'
Rose Gray of The River Cafe 'Lindsey Bareham's book continues this excellent
writer's exploration of a single subject in a single book'
Richard Ehrlich, Guardian
Whether roasted, stuffed, made into sauces, eaten in salads or as a snack, the
fruit we like to eat as a vegetable is at the heart of countless recipes. This
book celebrates the tomato in all its myriad
guises, with a mouth-watering array of more than 400 recipes,
including Thai Cream of Tomato Soup, Green Tomato Tarte Tatin,
RoastTomato and Goat's Cheese Clafoutis, and the ultimate Bloody
Mary. Some recipes take ten minutes to cook, most take less than
thirty. Containing inspirational ideas for salsas, souffles, chutneys,
preserves and delicious sauces, with fascinating information on varieties of
the tomato and a taste of its colourful history, Lindsey
Bareham's definitive book will inspire you to give this infinitely versatile
fruit the star treatment. The Big Red Book of Tomatoes is
an invaluable addition to every serious cook's bookshelf. 'Smashing ...an
eclectic collection of recipe treats'
Simon Hopkinson, Independent 'This book has a refreshingly direct simplicity
about it... a classic book that you should have on your bookshelf
Tamasin Day-Lewis, Daily Telegraph
The Big Kefl BOOK or lomacucs TOMATES A LA PROVENCALE Serves 4
This is one of the simplest recipes for stuffing tomatoes. All you have to
do'is cut'the tomatoes in half and strew them with flavoured breadcrumbs.
No• peeling or seeding is necessary. Just make sure that the tomatoes are
cooked through, or you will end up with the sort of tomato that comes with your
average provincial hotel breakfast: hard, warm and pitiful.
100 g fresh breadcrumbs
1 bunch flat-leaf parsley, leaves only
4 garlic doves, chopped
thinly pared zest of 1 lemon, chopped
6tbsp olive oil
8 large ripe tomatoes, halved salt and freshly ground black
pepper
Place the breadcrumbs in a food-processor with the parsley, garlic and
lemon zest. Process until well blended - the crumbs will turn a lovely
green colour - but don't overwork or the mixture will become pasty.
Pre-heat the oven to 350°F/i8o°C/gas mark 4.
Smear a shallow gratin dish with some of the olive oil and arrange
the tomato halves, cut side up, in the dish without crowding, and season with
salt and pepper. Carefully spoon the breadcrumbs in little piles over each
tomato, trying not to let any fall off. Generously dribble more olive oil over
the tomatoes and bake in the oven for 30 to 40 minutes, or until the
breadcrumbs have browned and the tomatoes are cooked through. Flash under a
pre-heated grill, if necessary, to burnish further.
Serve in the dish at room temperature. PLUM TOMATOES WITH ANCHOVIES AND
BREADCRUMBS
Serves 4 as a snack
An idea from Nigel Slater, the Observer's cookery writer, for bringing slightly
lacklustre tomatoes to life.
12 plum tomatoes
200 g fresh breadcrumbs
8 anchovy fillets, rinsed and chopped a handful of basil, shredded
2 garlic doves, peeled and crushed
6tbsp olive oil
freshly ground black pepper
Preheat the oven to 4Z5°F/zzo°C/gas mark 7.
Slice the tomatoes in halfhorizontally. Scoop out the seeds into a bowl and
reserve. Arrange the tomato halves, skin side down, in an oiled ovenproof dish.
Mix the breadcrumbs, anchovies, basil, garlic and 2 (ablespoons of the olive
oil into the tomato seeds and jelly. Season with
black pepper then heap the stuffing into the tomatoes. Spoon over the remaining
olive oii and bake for 20 to 25 minutes until the breadcrumbs
are golden and crunchy. :!/ !l/y .^
/ ^ ^ ^% ^ R K > s% ' *.f "£ a^w»nj»N»
^ IGKSX*» ^M» Utart » i&Naif?nl«eiK a» l»!lì
g%^ ]'li»ll.lL~
Sent from my iPhone
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