I agree with your suggestion. That would indeed be very helpful. Jennifer
On 2/9/14, Charles Rivard <wee1s...@fidnet.com> wrote: > That's a good suggestion. Although I do not automatically delete recipes > from the web with no thought into their posting to this list, I very much > appreciate those that have tips for blind people that have been tried by > blind posters who know what they're talking about through firsthand > experience. To me, those have the most value. > > Someone, in a reply to my original post, said that I should not complain > about recipes that are not written in a format that I like. That person > totally missed my point. If all this list was was a place from which to > collect recipes from the Internet, there would be nothing special about the > > list, as there are probably thousands of such lists available. My point is > > that we have gotten away from the original purpose of the list. The > examples I gave in the original post were exactly that, not real recipes, > but examples of what I have seen. Someone requests a recipe for a type of > food, and people rush right out and find recipes on the Internet, copies > them to their clipboard, pastes them into a reply, and sends them, as > compared to someone actually typing a recipe they have tried as a blind > person that includes tricks and tips to assist other blind people in > creating the recipe successfully. We cannot learn from each other by > pasting Internet search results, but we can use our firsthand experiences to > > teach others, which was the list's original intent. > > --- > Be positive! When it comes to being defeated, if you think you're finished, > > you! really! are! finished! > ----- Original Message ----- > From: "Nicole Massey" <ny...@gypsyheir.com> > To: <cookinginthedark@acbradio.org> > Sent: Sunday, February 09, 2014 5:23 PM > Subject: Re: [CnD] how the list has changed > > >> 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 > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
