What might help is for folks to put the status of a recipe at the top of it when they send it. Things like "I've made this several times", "I made this once", "I got this from this mailing list and haven't tried it, but other blind folks have", and "I found this on the net and haven't tried it yet" can be helpful in letting folks determine what level of blind-friendliness conversion has been done to a recipe.
> -----Original Message----- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Jennifer Chambers > Sent: Sunday, February 09, 2014 5:12 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] how the list has changed > > 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 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
