-----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!
>> > _______________________________________________
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>> > Cookinginthedark@acbradio.org
>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>> >
>> > _______________________________________________
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>>
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