Hello List:
The more specific a term, the less chance of either underdoing, or overdoing
a dish/cookie/casserole recipe. If you get my drift.
Respectfully,

John and Carol McConnell


-----Original Message-----
From: brenda mueller [mailto:bren...@smart2.net]
Sent: Sunday, May 24, 2015 3:44 PM
To: cookinginthedark@acbradio.org; john mcconnell
Subject: re: [CnD] Question and recipe for leg of lamb

As a totally blind person, I don't mind those cooking terms.  One learns
with experience to judge in other ways, by smell, texture, etc.  Let's not
avoid common terms in cooking.  A person can always ad to his explanation of
a recipe.

Brenda Mueller


> ----- Original Message -----
>From: john mcconnell via Cookinginthedark
<cookinginthedark@acbradio.org
>To: <cookinginthedark@acbradio.org
>Date sent: Sun, 24 May 2015 16:36:21 +0000
>Subject: [CnD] Question and recipe for leg of lamb

>Hello List:

>Pardon my ignorance, but when a recipe calls for a clove of
garlic, does it
>call for the little thing that looks like a seed, or does it call
for the
>whole garlic?

>I prepared a leg of lamb as follows:

>3 potatoes sliced. 3-4 baby carrots. 1 half of an onion chopped,
½ cup of
>water.

>Take the netting off of the leg of lamb, rub it with a little
pepper, and if
>so desired some garlic powder.

>Put it into a crockpot, and then the vegetables on the top of it.

>Pour the water on the side, and not onto the meat and vegetables.

>Put the crockpot on high for 4-6 hours, or low for 10-12 hours.

>I couldn’t find a recipe in any cookbook, that coordinated whit
what we
>have, so I thought outside of the box.

>The lamb came out really yummy!

>If anyone has any different lamb recipes, please share them.

>Last note: When putting recipes into the list, remember, that
some of are
>totally blind, and cannot tell when something is golden brown, or
there is
>not pink in it, either meat, or something else. Just a friendly
reminder.

>Thanks for reading, and hoe you like this recipe.

>Regards,



>John and Carol McConnell



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