Food Data Exchange

I just downloaded Dubscript to an Android tablet - Onda Vi40 16Gb running Android 4.01. My interest in doing so is to be able to read .fdx files exported from the Windows app Living Cookbook 2011 which reside in a shared folder on my Windows desktop and are accessible over wifi. I cannot read the files over a network and the displayed file is incomplete.

Details:

1: I can copy the files to the tablet using File Expert, but I have not found a way to navigate to the original folder from within Dubscript.

2: I am not (so far) able to persuade File Expert to use Dubscript as the preferred app to open .fdx files.

2: When I open the copy of the .fdx file on the tablet I only see part of the contents. The original is a recipe and all I can see is the instructions - the name and ingredients list are not shown.

The file is as follows. It is for one recipe and quite small. I had to change the composition to plain text so all the tags could be seen.

<?xml version="1.0" encoding="utf-8"?>
<fdx Source="Living Cookbook 3.0" FileVersion="2.0" date="2012-11-01">
<Cookbooks />
<CookbookChapters />
<Recipes>
<Recipe Name="Arroz con pollo - Barcelona-style" ID="50890" Servings="4" RecipeTypes="Chicken, Main Dish, Rice, Spanish" CreateDate="2012-09-01">
<RecipeIngredients>
<RecipeIngredient Quantity="1.6" Unit="kg" Ingredient="whole chicken, cut into 12 pieces (get your butcher to do this)" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="80" Unit="ml" Ingredient="olive oil" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="1" Unit="" Ingredient="brown onion, finely diced" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="1" Unit="" Ingredient="red capsicum, seeded and finely diced" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="1" Unit="" Ingredient="green capsicum, seeded and finely diced" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="4" Unit="" Ingredient="tomatoes, peeled, seeded and chopped" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="1.5" Unit="liters" Ingredient="chicken stock, heated" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="300" Unit="g" Ingredient="Calasparra (or short-grained) rice" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="" Unit="pinch" Ingredient="of saffron threads" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="1/2" Unit="tsp" Ingredient="Spanish sweet paprika" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="1/2" Unit="tsp" Ingredient="thyme leaves, picked" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="1/2" Unit="tsp" Ingredient="black peppercorns" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="4" Unit="" Ingredient="garlic cloves" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="200" Unit="g" Ingredient="green flat or Roman beans, cut into 3cm lengths" Heading="N" LinkType="Unlinked" IngredientID="0" />
<RecipeIngredient Quantity="" Unit="" Ingredient="Sea salt" Heading="N" LinkType="Unlinked" IngredientID="0" />
</RecipeIngredients>
<RecipeProcedures>
<RecipeProcedure Heading="N">
<ProcedureText>Season chicken. Heat olive oil in a large pot over high heat. Add chicken pieces, reduce heat to medium and cook for 4 minutes, or until browned. Remove and cover. Add onion and capsicum to oil and saute for 5-10 minutes, stirring frequently, until onion has softened. Add tomato, stir through and cook for 15 minutes or until pulpy, stirring occasionally. Return chicken to pan and pour in hot stock. Increase heat to high, bring to boil then reduce heat and simmer for 30 minutes. Can be held here.</ProcedureText>
</RecipeProcedure>
<RecipeProcedure Heading="N">
<ProcedureText>Add rice and stir through. Continue cooking for 5 minutes. Meanwhile, crush the saffron threads with paprika, thyme, peppercorns and garlic using a mortar and pestle. Add a few tablespoons of hot stock from the pan and mix well. Add spice mix to the rice and stir through. Add beans to pot and continue to cook for 15 minutes or until rice is just tender and the chicken cooked. Season with salt to taste.</ProcedureText>
</RecipeProcedure>
<RecipeProcedure Heading="N">
<ProcedureText>Beans may need quite a lot of cooking!</ProcedureText>
</RecipeProcedure>
</RecipeProcedures>
</Recipe>
</Recipes>
</fdx>