I definitely understand what all of you are saying about recipes and methods for blind people to determine doneness, and methods of doing things. I do hope, though, that people will continue posting recipes they have found on the Internet, for I have amassed an amazing amount of recipes from this list I might not otherwise have had. Certainly, we can all search for things on the web, but sometimes, I look at a recipe submitted on this list, and I think, "Wow, I never thought of this type of dish."
I hope we can continue to have a mixture of recipes from the web, and those people have actually tried. Jennifer On 2/9/14, Nicole Massey <ny...@gypsyheir.com> wrote: > It's common for folks to want cuisine to be a science, but since it deals > with natural materials much of the time there's still a bit of craft and > art > to it. This is why sometimes a dish made with the exact same recipe crashes > and turns out inedible. Knowing the basics so the cook can understand the > variables is often key to turning out a great meal. > My roommate, who is sighted, dealt with this last week. Two attempts to > make > bread in the bread machine using ingredients instead of a mix crashed to > one > degree or another. (She found my copy of The Bread Machine Baker and got > adventurous) The Sour Cream bread she made didn't crown, while her banana > bread didn't rise at all. In talking with her, and because we'd had some > crashes in the past with that bread machine, (prior roommates had some > abject failures) I asked her how she was doing it, and found out that the > jar of yeast, which has "Refrigerate after opening", doesn't have anything > about getting yeast to room temperature before using it. The cinnamon bread > she made last night came out perfect, and will make a wonderful bread for > French Toast. What clued me in was her only successful bread was the Irish > Soda Bread I made for a Candlemas gathering last weekend, and we opened the > bread machine yeast to make it, so it was already at room temperature. > Couple this with my prior experience in viniculture and Mazery and the > answer presented itself. > (Yes, I know what's coming -- if you ask me for any of the above recipes > you'll need to wait for me to get them transcribed, and please start a new > thread instead of just replying to this one) > >> -----Original Message----- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of RJ >> Sent: Sunday, February 09, 2014 1:56 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] how the list has changed >> >> One thing I learned over the years is how to interpret a recipe. It is >> natural to say if the loaf is brown, instead of tap the bottom of a >> loaf of bread to see if it is done. And it does take some practice to >> feel the edge of a pizza shell to tell if the pizza is done because >> there is no way of tapping it to see if it is hollow. For me, I don't >> post a recipe, unless I have made it at one time or the other.Lately, >> out of laziness I been using the crockpot with their liners that can be >> picked up at most any grocery store for about fifty cents a piece. And >> for the cleanup it saves and time, I feel that 50 cent is well worth >> the cost. If some one has a question on a recipe, they should ask for >> a clarification , instead of complaining because the recipe doesn't >> suit them the way it was presented. >> And to tell some one, it takes this exact time is a joke, it is a >> estimate, for example the recipe on the lasagna I posted yesterday >> claims, it take 4 >> 1/2 hours on low. Not in my crockpot, it takes 3 1/2 hours on low. The >> only thing I can recommend, is to check your food before the time a >> recipe calls for and do it according to taste and feel within the >> guidelines of the time a recipe calls for. I have found meat is one of >> the things that time usually is the same if the same temps are used. >> A good example is the focaccia (Italian Flat Bread) I made yesterday, >> my wife came home and said the bread is brown, better take it out >> before it burns. I did, knowing full well it wasn't, but also knew I >> could and i did put it back in the oven to finish baking, which I did >> about 1/2 hours later, after she told me that the Focaccia isn't done. >> RJ >> ----- Original Message ----- >> From: "Mike and jean" <mjs1...@sc.rr.com> >> To: <cookinginthedark@acbradio.org> >> Sent: Sunday, February 09, 2014 2:33 PM >> Subject: Re: [CnD] how the list has changed >> >> >> >I can see your point as I too do like to know exactly how to tell when >> >something is done. I have, however, been guilty of sending recipes >> >that I have not tried. I will try to stick to things that I have had >> >experience with as this may be more beneficial to others on the list. >> >There are some great cooks on this list and I am always eager to >> learn >> >how they do things. >> > Sharing methods between blind people is a great learning tool. Mike >> > >> > Exercise Daily >> > Walk with God >> > >> > -----Original Message----- >> > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> > On Behalf Of Charles Rivard >> > Sent: Sunday, February 09, 2014 1:54 PM >> > To: cooking in the dark list >> > Subject: [CnD] how the list has changed >> > >> > I remember the reason that I joined this list. It was not only to >> > collect and to read recipes, but to also get them from the >> perspective >> > of a blind person, whether they are or are not a good cook. This >> > would include tips and tricks on how to perform tasks without using >> > eyesight. For instance, "bake until golden brown. Do not >> overcook.". >> > How do you know when something is brown if you cannot see it? I'm >> not >> > looking for answers here, but this is just an example of what I mean. >> > The list was that way when I joined. Someone would ask for a good >> > cookie recipe, and people who are blind, who has used the recipe they >> > have, would send it in, along with those very important and helpful >> > tricks and tips. Dale's cooking podcasts are a good example of this. >> > >> > Now, if someone asks for a good cookie recipe, they are most likely >> to >> > get several recipes that are copied from an Internet search that they >> > have not had any personal experience working with. You can tell that >> > these are copied from the Internet by the way they are written and >> > spaced. For >> > example: >> > >> > 1 tsb >> > brown sugar >> > >> > 3 Tbsp >> > honey >> > >> > 4 cp flour >> > >> > 1/2 c >> > chopped nuts >> > >> > Mix all ingredients well and >> > roll out to 1/8 thickness and >> > cut >> > into squares. >> > >> > Place on >> > greased >> > cookie sheet and bake at >> > 325dg for 10 mins or until >> > lightly browned. >> > >> > Notice the abbreviation and spacing? >> > >> > And if someone asks a question about it, chances are, the one who >> sent >> > the recipe doesn't know the answer because they haven't tried the >> recipe. >> > >> > I sure do wish that the list would return to the way it used to be: >> A >> > list of tried and true recipes from blind people who give advice >> based >> > on their own personal experience with the recipes they send. >> > >> > --- >> > Be positive! When it comes to being defeated, if you think you're >> > finished, you! really! are! finished! >> > _______________________________________________ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> > >> > _______________________________________________ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
