Anyone who wants a list where all recipes tried or from the web are welcome
to send a blank e-mail to blindrecipeexchange-subscr...@yahoogroups.com and
join my group. All recipes are welcome.
Greg
-----Original Message-----
From: Jennifer Chambers
Sent: Sunday, February 09, 2014 6:12 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
>
> _______________________________________________
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