[CnD] Introducing myself
Hi. I'm Will and I'm pretty new to cooking. I am also totally blind. I'm needing to learn to cook more than what I currently do and will have many questions because there are things I'm unsure of what to do. I hope my questions won't be too simple or out of line. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Better techniques for spreading
Hi, Again, this may seem like a weird question but I need to find a better way. Does anyone have good techniques for a totally blind person to spread things like butter on toast or some kind of thing on bread? I'm trying not to get my fingers involved, especially when I'm around other sighted people. I was in a situation where we were all helping with breakfast, and they asked if I wanted to toast and butter the bread. I toasted it but someone else buttered it. What about things like mustard on sandwiches or ketchup on burgers when we use the squeeze bottles? And, what are good ways to practice? Thanks! Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] good mixing
Good morning, I'm looking forward to trying different things now and one of those things today is that I thought of making meat loaf. I've not done it before but it doesn't look too hard. First, does anyone have any good recipes because I heard that sometimes people use both sausage and ground beef. Also, when it comes to meat loaf, what's a good way of mixing everything without getting too messy or getting everywhere. It seems pretty heavy to mix ground beef with a normal spoon but is that the best way? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Better techniques for spreading
Well, I'll give that a try. I guess I just wanted to be somewhat co shire with sighted friends around. I want to be able to help in things as well. I know that if I'm the one making my own sandwich or whatever, then I either limit or don't really use the things like ketchup or whatever. I just don't want my friends to think that I can't do this kind of stuff. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Sunday, February 17, 2013 6:05 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Better techniques for spreading When using a squeeze bottle for mayo or ketchup I put a glob of it on one bun or piece of bread then slap the other one on it and move them around to distribute it on both. Butter, when soft, is fairly easy to spread in a single swipe on the bread. Cold stuff that isn't whipped is much harder, and I've been known to melt it in the microwave and then brush it on, which also doesn't tear up the bread, which hard cold butter can do. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Will Henderson Sent: Saturday, February 16, 2013 11:07 PM To: cookinginthedark@acbradio.org Subject: [CnD] Better techniques for spreading Hi, Again, this may seem like a weird question but I need to find a better way. Does anyone have good techniques for a totally blind person to spread things like butter on toast or some kind of thing on bread? I'm trying not to get my fingers involved, especially when I'm around other sighted people. I was in a situation where we were all helping with breakfast, and they asked if I wanted to toast and butter the bread. I toasted it but someone else buttered it. What about things like mustard on sandwiches or ketchup on burgers when we use the squeeze bottles? And, what are good ways to practice? Thanks! Will ___ 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
Re: [CnD] Better techniques for spreading
Thanks very much for that. I appreciate it. I will keep this in mind when I try again. I guess I don't care in my own kitchen. I began thinking about it when I was spending time with people on a weekend trip, and we all shared a kitchen. I guess there are just some things blind people do that are a little different. I will need opportunities to practice and get my confidence up though. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom dickhoner Sent: Sunday, February 17, 2013 4:34 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Better techniques for spreading Will, first of all, there a couple of things to know about spreading bread. I'll try to share them with you, so, here goes. The first thing to know is that because you are blind, your fingers are your eyes. The only way you can get that butter spread on the toast is to put the butter on a spoon or a knife, use that silverware to get the butter on the bread the best you can. Use a finger to get the butter or catsup on evenily. Always keep in mind these two things. Sighted people look what they are doing when spreading. You need to use your fingers to help you know what you are doing. The other thing to always be sure to do is to make sure you wash your hands before doing anything with food. Your fingers aren't going to hurt the bread. As for the squeeze bottles for mustard, catsup,pickle relish, or sour cream are great. I give those bottles one good squirt, and I use my clean fingers to spread the condiments evenly on the hotdog or burger. Hopefully this will help. If you have any questions, please don't hesitate to ask them. Someone is always willing to help and to answer your questions ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] good mixing
Thanks for that! I was not able to do that today after all. I hope to do more tomorrow. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall Sent: Sunday, February 17, 2013 11:43 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] good mixing Use your hands. Generally, meat loaf includes an egg or two, ground beef, and breadcrumbs, plus whatever else your recipe calls for, and the best way I know to get everything combined is, literally, by hand. Also, the more you work it, the better; I don't think you can over-work meatloaf. Put sandwich bags or plastic gloves on your hands if you must, but you'll best know when everything is throughly mixed in when you use your hands instead of a spoon or anything else. Plenty of sighted people do this as well, as there is no substitute for hands when mixing such a large amount of very heavy ingredients. Have fun cooking! On Feb 17, 2013, at 2:28 PM, "Will Henderson" wrote: > Good morning, > > > > I'm looking forward to trying different things now and one of those > things today is that I thought of making meat loaf. I've not done it > before but it doesn't look too hard. > > First, does anyone have any good recipes because I heard that > sometimes people use both sausage and ground beef. > > Also, when it comes to meat loaf, what's a good way of mixing > everything without getting too messy or getting everywhere. It seems > pretty heavy to mix ground beef with a normal spoon but is that the best way? > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cornbread
Oh my goodness! This sounds absolutely wonderful. I've never made this before but think I could probably do it. Thanks, RJ. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Monday, March 04, 2013 4:55 PM To: citd Subject: [CnD] Cornbread Cornbread 1 cup all purpose flour 1 cup of corn meal (yellow) 2 tablespoon of baking powder 1 package stevia Mix well, I use a whiz add a couple tablespoon of olive oil 1 cup milk 1 egg. Use can add a little salt if you must. Mix into a batter Pour in 8 inch cast iron skillet, That is what I use any way. Bake at 400 f degrees for about 25 minutes. While hot spread some honey over the top and than rub real true butter over the honey. Let set a few minutes and have a big bowl of chili to go with it and enjoy. RJ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] meat loaf comment and recipe
Thanks. I've been looking forward to trying making one now for a couple of weeks and will do it. I can now see that mixing it wouldn't probably happen any other way. So, I guess it's time I get my hands dirty, preparing something I've wanted to make. We'll see how it goes. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan Sent: Tuesday, March 12, 2013 2:34 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] meat loaf comment and recipe The hands are best and use a bowl that's larger than you think you need. Like a large mixing bowl you'd mix a cake in. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of MamaPeach Sent: Tuesday, March 12, 2013 2:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] meat loaf comment and recipe Meat loaf is normally mixed by using the hands. -Original Message- From: Dena Polston Sent: Tuesday, March 12, 2013 2:05 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] meat loaf comment and recipe On 2/17/13, Will Henderson wrote: > Good morning, > > > > I'm looking forward to trying different things now and one of those > things today is that I thought of making meat loaf. I've not done it > before but it doesn't look too hard. > > First, does anyone have any good recipes because I heard that > sometimes people use both sausage and ground beef. > > Also, when it comes to meat loaf, what's a good way of mixing > everything without getting too messy or getting everywhere. It seems > pretty heavy to mix ground beef with a normal spoon but is that the > best way? > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > I mix everything in a big bowl with my hands. 1 lb. hamburger 1 tsp. House Seasoning (garlic powder, black pepper and salt mix) 1 medium onion, chopped 1 medium green pepper, chopped 1 cup grated cheddar cheese 2 tbsp. Worcestershire sauce 1/2 cup sour cream 1 cup crushed crackers (recommended, Ritz) 1 tsp. seasoned salt 2 slices white bread sauce recipe follows Preheat oven to 350 dg. F. Mix all of the ingredients together, except the bread slices and sauce. Shape into a loaf. Line a 1-1/2 qt. loaf pan with the bread slices. Place meat loaf on top. Bake loaf for 45 minutes. The bread absorbs the grease and should be discarded after loaf is removed from oven. Sauce: 1 (10.75 oz.) can cream of mushroom soup 1 cup milk 1-1/2 cups grated cheddar cheese chopped onion, optional 1 bunch fresh parsley leaves, chopped, optional Heat soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour the sauce over the meat loaf or pass at the table. ___ 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
Re: [CnD] Burgers for the grill
Wow. Those sound very good. I have a Foreman grill. I worry about the liquid smike and putting way too much in. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, March 15, 2013 8:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Burgers for the grill great, big, burgers 2 pounds of ground beef or your favorite meat. 2 teaspoons of each of the following: black pepper, ground garlic. 1 tablespoon of barbecue sauce. about 8 drops of liquid smoke. Spray the grill with nonstick cooking spray. If an outdoor grill is used, if electric or gas, set it to high. If on a charcoal grill, set the grill about 4 inches from the flame, or set a George Foreman grill on high after coating it with nonstick cooking spray. Mix the barbecue sauce and meat thoroughly. Form into 4 equal patties that are about an inch thick. Combine the other spices and sprinkle them on both sides of all of the patties. On the George Formann grill, grill them for about 6 minutes if you like them rare, 7 for medium or 8 if you like them well done. Cook on each side on the outdoor grill for that time, then turn them and cook them for that time minus 2 minutes. For a really good burger, if you have an electric meat smoker, smoke them for 45 minutes. No need to turn. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "kerry Friddell" To: Sent: Friday, March 15, 2013 8:36 PM Subject: [CnD] Burgers for the grill >I would appreciate having your favorite and best recipe for burgers for the >outside grill. Thanks very much, Kerry > ___ > 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
[CnD] Meat loaf success
Well, I wanted to let you know that I ended up making the meat loaf, and it came out pretty good. I'd never made one before, but I think I'll be able to do it again. I appreciate the encouragement and the push to do it! Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] questions about bread
Hi again, So, one thing that I've been suggested was that I should at some time learn to bake bread, even if it's just simple white bread. However, again, not having done that before, I do have questions. I know people have mentioned that I need a bread machine. What kind do I need, and is that the only way to do it? Someone told me it could get somewhat messy if I'm not careful, which is why I'd want the machine. Also, do I need some kind of special mixer other than just my little electric mixer for mixing the dough? I'm totally willing to try but don't think I have the right tools. Thanks again. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Meat loaf success
Yeah. I would have made it bigger or done the recipe that called for both ground beef and sausage. This one was very very simple, which was fine because I wasn't sure regarding what I was doing. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson Sent: Sunday, March 17, 2013 4:25 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Meat loaf success I'm glad to hear your meatloaf came out pretty good. Congratulations on your success. Anything you would do different next time? Thanks for sharing. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] questions about bread
Beaten bread? No idea. - Original Message - From: "Jude DaShiell" To: Sent: Sunday, March 17, 2013 8:18 PM Subject: Re: [CnD] questions about bread > You don't even need strong hands, look up recipes for beaten bread. > Understand making one of those recipes will help get the frustrations out > but don't do it during curfew hours or the Police will be at your door to > check on your welfare. On Sun, 17 Mar 2013, Dawnelle wrote: > >> No. You don't need a bread machine if you have time and strong hands. >> You >> can make your own yeast bread without a machine. I did it for years >> until my >> carpal tunnel and ulnar tunnel syndromes made my hands to weak to knead >> the >> dough long enough. You can make white bread, wheat bread, oat bread, >> multigrain bread etc. It's not hard to do. It just requires time.\ >> >> Dawnelle >> >> - Original Message - From: "Will Henderson" >> >> To: >> Sent: Sunday, March 17, 2013 1:46 PM >> Subject: [CnD] questions about bread >> >> >> > Hi again, >> > >> > >> > >> > So, one thing that I've been suggested was that I should at some time >> > learn >> > to bake bread, even if it's just simple white bread. However, again, >> > not >> > having done that before, I do have questions. >> > >> > I know people have mentioned that I need a bread machine. What kind do >> > I >> > need, and is that the only way to do it? Someone told me it could get >> > somewhat messy if I'm not careful, which is why I'd want the machine. >> > >> > Also, do I need some kind of special mixer other than just my little >> > electric mixer for mixing the dough? >> > >> > I'm totally willing to try but don't think I have the right tools. >> > >> > Thanks again. >> > >> > Will >> > >> > >> > >> > ___ >> > Cookinginthedark mailing list >> > Cookinginthedark@acbradio.org >> > http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> > > --- > jude > Microsoft, windows is accessible. why do blind people need screen readers? > > ___ > 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
Re: [CnD] Bread Lessons From Henry
Oh wow. This looks interesting. Who is Henry? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Helen Whitehead Sent: Monday, March 18, 2013 4:40 AM To: cooking-in-the-dark Subject: [CnD] Bread Lessons From Henry Bread Lessons From Henry Hi, I have sent these bread lessons to this list before, but I am sure, there are many who have not yet seen them. These came from the mind of a good, departed friend, wesley Pitts. He references FIDO, that was back in the old days, before we had the internet as we now know it. We also had a mutual friend who put Squid in anything, so, the reference. Enjoy Wesley'S humor, but realize, the old cowboy knew what he was doing. Henry Title: Bread Lessons From: Wesley PittsDate: 13 Jan 94 Food historians tell us that "bread" was first discovered on a supermarket shelf in Rye, New York, in the mid 1950's. Named for the city of its discovery, it was called "Rye Bread". A different flavor of bread was found about the same time in White Plains, N.Y.called "White Plains Bread", the name was eventually shortened to "White Bread" which is what we call it to this very day. Other types of bread appeared in Whole Wheat, Kansas... Sourdough, Alaska... Pumpernickel, Germany, and various cities in France. Modern store bought bread, as we know it today, is generally cut into "slices"... this development came about because someone discovered that it was difficult to insert a whole loaf of bread into a toaster. This gave rise to the popular expression "That's the neatest thing since sliced bread!" "Toasted" bread is a fairly recent development, originating, of course, in Texas in the 1970's. Texas Toast is regular toast with a thyroid problem. The French picked up on this idea and ran with it, but, as we all know, French Toast isn't really toast at all, but what can you expect from a nation that eats garden slugs for dinner. "Bread" has always been associated with poverty. Poor folks. Hence we have the phrases "I knead dough"..."I want more bread"...etc Well, let's cut to the chase... this ol' cowboy is going to teach all y'all who don't own bread makin' machines, how to make a perfect loaf of home made bread... Sign up for the class, we're gonna start out with the BASICS and then we'll get fancy. Anyone interested? P.S. Go buy some flour and some yeast, that's all y'all need for lesson one. (In which the neophytes make their first REAL loaf of bread). Y'all still with me, li'l buckaroos? Okay, here we go... Just remember, it's not the finished product that counts (yet), it's the fact that we're all a'havin' a little fun here. And we're gonna get our hands a li'l messy in the process, but after it's all done, y'all can thumb your nose at all them Yuppies with their fancy dan Porches and Well Built bread makin' gadgets. If the bread turns out OK, well, go ahead and serve it, and if something goes wrong, well, the dawg might eat it. If Fido or Rex turns up his nose, you better go back to lesson one, or join the water cooking echo. Remember, the ol' Cowboy is right here with you, and I'm gonna be makin' a loaf of bread right along with you, so read this 'un real slow. do what I do, when I tell you to do it, you'll be OK. Trust me. :) Step One: Go wash the dishes. OK, while I'm doing the dishes, this is a real good time for you to go check your pantry, just to make sure you have everything we're gonna' need... you need flour and yeast. Easy as that. I'm assuming you have some water handy. For now, "all purpose" flour will work. We'll get fancy later. Yeast? I'd use one package of Fleishmann's (you know, the stuff that comes in the yellow and red package)... now's your chance to run to the 7 - 11... hurry! * ONE HOUR LATER * Dishes are done. Never said I was *fast*... Here's what I want you to do... this recipe will make ONE loaf of bread... once we get this down pat, we'll worry about making two or three at a time... Put THREE cups of flour, your package of yeast, and 1 1/4 cups of HOT tap water into a mixing bowl. By hot, I mean 110 to 130 degrees F. Normal HOT tap water should be about 110 degrees. This'll work. Now, take a mixer, and mix this goop SLOWLY for about three minutes. It should start to look like something we're gonna call "dough". This is where it starts to get fun. At this point, I'm gonna allow you to add more flour/water to your mixture until *YOU* feel it's right. Oh, the joys of baking!! (Don't get carried away here, Gomer!) Now we have to "knead" the dough. This is a VERY important step, no short-cuts allowed here! Trust me! To "knead" is to bang, crash, beat to a pulp, mutilate, pretend it's your mother-in-law, smash, and otherwise do really nasty things to your mess. Do NOT take a second less than ten minutes doing this. I could give you a technical explaination of what you're doing here, breaking down the
Re: [CnD] need a recipee for a meat loaf
Oh cool. I'd also love to make another meat loaf. My first was successful but pretty small. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Monday, April 01, 2013 5:11 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] need a recipee for a meat loaf I would suggest that a little beef burger be added to the mix. Now are you looking conventional oven or crockpot? - Original Message - From: "Walter Cone" To: Sent: Monday, April 01, 2013 8:00 AM Subject: [CnD] need a recipee for a meat loaf >I have a pound of Italian Sausage and someone suggested making a meat >loaf with it. Does anyone have a recipe using it? > > > > ___ > 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
[CnD] Any good spreads?
Hi there, I know that a few weeks ago, I began my posts with a question dealing with good techniques for spreading. I hope you don't mind some further questions. I have to admit that I'm going to give this spreading thing another try again, because I wasn't doing so well for a bit. I think I was getting to the point where I figured it was easier to just have things plain, without any type of spread just because it was easier to do. However, that shouldn't have to be that way and if I'm with friends, which I usually am, we all get together and things like sandwiches and toast for breakfast are common things. In fact, there was one instance where my friend asked if I'd help prepare the toast for breakfast and I did something to get out of it. So, here are questions. First, is there a good method of getting stuff on to the knife, or enough to bring to the bread? What if it's kind of hard butter? Do you place a glob and then try and smooth it out? Now, that's for toast, but what about other things for sandwiches. I tried squeezing some ketchup on to a simple hot dog and only later realized, while eating, that I didn't get very much on it at all. Another time, I got way too much of something else. Any good recommendations for doing that kind of thing? And, do you have any good recipes that almost require practicing this kind of thing? Oh yeah. One more thing. What do we do about rolls or biscuits and such? Oh yeah, if we're talking about recipes and such, do you folks make or enjoy using any good spreads? I figure that if I need to practice, then I might as well discover new things to practice with. Thanks for your help again. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
This is good to know. I enjoy a good hot dog, but I've found myself incredibly conservative when it comes to putting anything on it...making a mess or soggy bread. Do you have any good tips or techniques for adding condiments and such? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Saturday, August 31, 2013 1:50 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY That's another reason why I don't do it. I hate soggy bread! -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: "Sandy" To: Sent: Saturday, August 31, 2013 3:49 AM Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > Also, putting the condiments and chili in the bottom of the bun would > make it soggy. > > Courage is Fear that has said its prayers. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Charles Rivard > Sent: Tuesday, August 27, 2013 2:07 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > > This brings up another topic, so I changed the subject line accordingly. > Here's the topic to discuss if you choose: > > When building a hot-dog, do you put the wiener into the open bun, and > then add the condiments? Or do you put the condiments into the open > bun and then > > put the wiener on top? > > I put the wiener into the bun, and then add the condiments. This way, > not only does the wiener fit better into the bun, but I know how much > condiment I can add without making a mess. > > -- > If guns kill people, writing implements cause grammatical and spelling > errors! > - Original Message - > From: "Mike and jean" > To: > Sent: Tuesday, August 27, 2013 11:16 AM > Subject: Re: [CnD] HOTDOG CHILLY > > >> The hot dogs go onto a bun and the chili then goes on the hot dog. >> Mike >> >> Exercise Daily >> Walk with God >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Benjamin Olson >> Sent: Tuesday, August 27, 2013 11:21 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] HOTDOG CHILLY >> >> For this recipe, where do the hotdogs come in? >> How many does it need? >> >> On Aug 27, 2013, at 4:10 AM, Mike and jean wrote: >> >> 2 pounds ground beef >> 1 and one-half cups ketchup >> 1 tablespoon prepared mustard >> one tablespoon chilly powder >> >> Brown ground beef and drain fat. Add mustard, ketchup, and chilly >> powder. >> Stir. Bring to boil and simmer 15 to 20 minutes. Serves 25 to 30 >> hotdog weiners. >> >> Exercise Daily >> Walk with God >> >> ___ >> 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
Re: [CnD] Appearance of Microwave Baked Goods
I think you're right about this whole appearance thing. I think that's why I'm probably more self-conscious than what I should be when I'm around sighted people in the kitchen. Because of that, I've been hesitant about doing stuff around them, even the simplest things which is not a good thing. I'm learning, by this list's members, that I really need to do more and try more things. Will -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, August 29, 2013 7:27 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Appearance of Microwave Baked Goods If you've been doing it for a few years with no complaints, why worry? We've got enough things to worry about in life as it is. No need to add imaginary problems. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: "Lisa Belville" To: Sent: Thursday, August 29, 2013 11:48 AM Subject: [CnD] Appearance of Microwave Baked Goods > Hi, all. > > I was browsing my old CND folder and found this site for microwave > cake recipes. > > The first thing this site says is that microwave cakes don't always > look the same as oven baked cakes. I understand how microwaves and > ovens cook and know that no microwave is ever going to give you a nice brown topping. > But. . . if I make a chocolate cake and frost it or do a spice Bundt > cake and use a powdered sugar covering how different would it look as > compared to an oven baked cake? I've used mine to do cakes for a > couple of years now and no one has mentioned. .. even under their > breath, that the cake looks different, and I come from a pretty > outspoken family. Now I'm a bit paranoid. > > The site the info came from is: > http://www.allbakingrecipes.com/baking-recipes/microwave-cakes-bakes/m > icrowave-cakes-bakes.php > > Lisa > > > Lisa Belville > lisa...@frontier.com > missktlab1...@frontier.com > ___ > 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
Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
Hello everyone, I just wanted to let you guys know that I decided to put into use these ideas that you have begun giving me regarding doing more and trying more for myself regarding the food and such. I was hungry and made myself make a couple of hot dogs for myself and actually build them or put stuff on them. I did build the hot dogs, but I have to say they were definitely messy. I made myself put plenty of mustard and katsup for taste, because sometimes the katsup I'd put on them would barely be any. I think I'd overdone the squeezing, but I tried spreading it out or evening it out. No way I couldn't go without getting my fingers messy. I definitely ate the hot dogs though. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Sunday, September 01, 2013 10:58 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY Practice and experimentation. I never really thought about it. I don't put a lot on my hot-dogs, either, but that's because I'm more of a meat eater, and that's what I want to stand out. Hot-dogs right out of a meat smoker are really great. If you know how much relish you like, measure it with a spoon, plop it in the center, then try to spread it evenly with the spoon. Or maybe drag the squeeze bottle of ketchup or mustard along as you squeeze. HTH. -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: "Will Henderson" To: Sent: Sunday, September 01, 2013 1:55 PM Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > This is good to know. I enjoy a good hot dog, but I've found myself > incredibly conservative when it comes to putting anything on > it...making a mess or soggy bread. > Do you have any good tips or techniques for adding condiments and such? > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Charles Rivard > Sent: Saturday, August 31, 2013 1:50 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > That's another reason why I don't do it. I hate soggy bread! > > -- > If guns kill people, writing implements cause grammatical and spelling > errors! > - Original Message - > From: "Sandy" > To: > Sent: Saturday, August 31, 2013 3:49 AM > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > >> Also, putting the condiments and chili in the bottom of the bun would >> make it soggy. >> >> Courage is Fear that has said its prayers. >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Charles Rivard >> Sent: Tuesday, August 27, 2013 2:07 PM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY >> >> >> This brings up another topic, so I changed the subject line accordingly. >> Here's the topic to discuss if you choose: >> >> When building a hot-dog, do you put the wiener into the open bun, and >> then add the condiments? Or do you put the condiments into the open >> bun and then >> >> put the wiener on top? >> >> I put the wiener into the bun, and then add the condiments. This >> way, not only does the wiener fit better into the bun, but I know how >> much condiment I can add without making a mess. >> >> -- >> If guns kill people, writing implements cause grammatical and >> spelling errors! >> - Original Message - >> From: "Mike and jean" >> To: >> Sent: Tuesday, August 27, 2013 11:16 AM >> Subject: Re: [CnD] HOTDOG CHILLY >> >> >>> The hot dogs go onto a bun and the chili then goes on the hot dog. >>> Mike >>> >>> Exercise Daily >>> Walk with God >>> >>> -Original Message- >>> From: Cookinginthedark >>> [mailto:cookinginthedark-boun...@acbradio.org] >>> On Behalf Of Benjamin Olson >>> Sent: Tuesday, August 27, 2013 11:21 AM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] HOTDOG CHILLY >>> >>> For this recipe, where do the hotdogs come in? >>> How many does it need? >>> >>> On Aug 27, 2013, at 4:10 AM, Mike and jean wrote: >>> >>> 2 pounds ground beef >>> 1 and one-half cups ketchup >>> 1 tablespoon prepared mustard >>> one tablespoon chill
Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
Well, you're right. Oh, and I forgot that I put relish on one of the hot dogs as well. I will be needing to do this more and working on doing better jobs of spreading and such. But, you're right about the ribs as well! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, September 06, 2013 12:42 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY Messy fingers mean tasty results. If you don't believe it, here's a challenge for you: Do you like barbecued ribs? Do you get messy fingers when eating them? (grin) -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: "Will Henderson" To: Sent: Friday, September 06, 2013 2:34 AM Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > Hello everyone, > > I just wanted to let you guys know that I decided to put into use > these ideas that you have begun giving me regarding doing more and > trying more for myself regarding the food and such. > > I was hungry and made myself make a couple of hot dogs for myself and > actually build them or put stuff on them. > I did build the hot dogs, but I have to say they were definitely > messy. I made myself put plenty of mustard and katsup for taste, > because sometimes the katsup I'd put on them would barely be any. > I think I'd overdone the squeezing, but I tried spreading it out or > evening it out. > No way I couldn't go without getting my fingers messy. > I definitely ate the hot dogs though. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Charles Rivard > Sent: Sunday, September 01, 2013 10:58 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > Practice and experimentation. I never really thought about it. I > don't put a lot on my hot-dogs, either, but that's because I'm more of > a meat eater, and that's what I want to stand out. Hot-dogs right out > of a meat smoker are really great. If you know how much relish you > like, measure it with a spoon, plop it in the center, then try to > spread it evenly with the spoon. > Or maybe drag the squeeze bottle of ketchup or mustard along as you > squeeze. > > HTH. > > -- > If guns kill people, writing implements cause grammatical and spelling > errors! > - Original Message - > From: "Will Henderson" > To: > Sent: Sunday, September 01, 2013 1:55 PM > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > >> This is good to know. I enjoy a good hot dog, but I've found myself >> incredibly conservative when it comes to putting anything on >> it...making a mess or soggy bread. >> Do you have any good tips or techniques for adding condiments and such? >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Charles Rivard >> Sent: Saturday, August 31, 2013 1:50 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY >> >> That's another reason why I don't do it. I hate soggy bread! >> >> -- >> If guns kill people, writing implements cause grammatical and >> spelling errors! >> - Original Message - >> From: "Sandy" >> To: >> Sent: Saturday, August 31, 2013 3:49 AM >> Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY >> >> >>> Also, putting the condiments and chili in the bottom of the bun >>> would make it soggy. >>> >>> Courage is Fear that has said its prayers. >>> >>> >>> -Original Message- >>> From: Cookinginthedark >>> [mailto:cookinginthedark-boun...@acbradio.org] >>> On Behalf Of Charles Rivard >>> Sent: Tuesday, August 27, 2013 2:07 PM >>> To: cookinginthedark@acbradio.org >>> Subject: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY >>> >>> >>> This brings up another topic, so I changed the subject line accordingly. >>> Here's the topic to discuss if you choose: >>> >>> When building a hot-dog, do you put the wiener into the open bun, >>> and then add the condiments? Or do you put the condiments into the >>> open bun and then >>> >>> put the wiener on top? >>> >>> I put the wiener into the
Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
Wow. That sounds good, except for the sour kraut. Great ideas though! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, September 06, 2013 1:06 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY Once in a while, I really relish a good smoked Polish sausage on a bun, topped with relish and spicy brown mustard, or with sour kraut and shredded extra sharp cheddar cheese! -- If guns kill people, writing implements cause grammatical and spelling errors! - Original Message - From: "Will Henderson" To: Sent: Friday, September 06, 2013 2:46 AM Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > Well, you're right. > Oh, and I forgot that I put relish on one of the hot dogs as well. > > I will be needing to do this more and working on doing better jobs of > spreading and such. > > But, you're right about the ribs as well! > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Charles Rivard > Sent: Friday, September 06, 2013 12:42 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > Messy fingers mean tasty results. If you don't believe it, here's a > challenge for you: Do you like barbecued ribs? Do you get messy > fingers when eating them? (grin) > > -- > If guns kill people, writing implements cause grammatical and spelling > errors! > - Original Message - > From: "Will Henderson" > To: > Sent: Friday, September 06, 2013 2:34 AM > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > >> Hello everyone, >> >> I just wanted to let you guys know that I decided to put into use >> these ideas that you have begun giving me regarding doing more and >> trying more for myself regarding the food and such. >> >> I was hungry and made myself make a couple of hot dogs for myself and >> actually build them or put stuff on them. >> I did build the hot dogs, but I have to say they were definitely >> messy. I made myself put plenty of mustard and katsup for taste, >> because sometimes the katsup I'd put on them would barely be any. >> I think I'd overdone the squeezing, but I tried spreading it out or >> evening it out. >> No way I couldn't go without getting my fingers messy. >> I definitely ate the hot dogs though. >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Charles Rivard >> Sent: Sunday, September 01, 2013 10:58 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY >> >> Practice and experimentation. I never really thought about it. I >> don't put a lot on my hot-dogs, either, but that's because I'm more >> of a meat eater, and that's what I want to stand out. Hot-dogs right >> out of a meat smoker are really great. If you know how much relish >> you like, measure it with a spoon, plop it in the center, then try to >> spread it evenly with the spoon. >> Or maybe drag the squeeze bottle of ketchup or mustard along as you >> squeeze. >> >> HTH. >> >> -- >> If guns kill people, writing implements cause grammatical and >> spelling errors! >> - Original Message - >> From: "Will Henderson" >> To: >> Sent: Sunday, September 01, 2013 1:55 PM >> Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY >> >> >>> This is good to know. I enjoy a good hot dog, but I've found myself >>> incredibly conservative when it comes to putting anything on >>> it...making a mess or soggy bread. >>> Do you have any good tips or techniques for adding condiments and such? >>> >>> >>> -Original Message- >>> From: Cookinginthedark >>> [mailto:cookinginthedark-boun...@acbradio.org] >>> On Behalf Of Charles Rivard >>> Sent: Saturday, August 31, 2013 1:50 PM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY >>> >>> That's another reason why I don't do it. I hate soggy bread! >>> >>> -- >>> If guns kill people, writing implements cause grammatical and >>> spelling errors! >>> - Original Message - >>> From: "Sandy" &g
Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY
Do they make those? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Curtis Delzer Sent: Friday, September 06, 2013 9:42 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY what about those hot dog buns with a track for all the fixins' :) Curtis Delzer. HS. K 6 V F O San Bernardino, CA. cur...@calweb.com skype: curtis1014 On Fri, 6 Sep 2013 00:46:59 -0700 "Will Henderson" wrote: > Well, you're right. > Oh, and I forgot that I put relish on one of the hot dogs as well. > > I will be needing to do this more and working on doing better jobs of > spreading and such. > > But, you're right about the ribs as well! > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Charles Rivard > Sent: Friday, September 06, 2013 12:42 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > Messy fingers mean tasty results. If you don't believe it, here's a > challenge for you: Do you like barbecued ribs? Do you get messy > fingers when eating them? (grin) > > -- > If guns kill people, writing implements cause grammatical and spelling > errors! > - Original Message - > From: "Will Henderson" > To: > Sent: Friday, September 06, 2013 2:34 AM > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > > > Hello everyone, > > > > I just wanted to let you guys know that I decided to put into use > > these ideas that you have begun giving me regarding doing more and > > trying more for myself regarding the food and such. > > > > I was hungry and made myself make a couple of hot dogs for myself > > and actually build them or put stuff on them. > > I did build the hot dogs, but I have to say they were definitely > > messy. I made myself put plenty of mustard and katsup for taste, > > because sometimes the katsup I'd put on them would barely be any. > > I think I'd overdone the squeezing, but I tried spreading it out or > > evening it out. > > No way I couldn't go without getting my fingers messy. > > I definitely ate the hot dogs though. > > > > > > -Original Message- > > From: Cookinginthedark > > [mailto:cookinginthedark-boun...@acbradio.org] > > On Behalf Of Charles Rivard > > Sent: Sunday, September 01, 2013 10:58 PM > > To: cookinginthedark@acbradio.org > > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > > > Practice and experimentation. I never really thought about it. I > > don't put a lot on my hot-dogs, either, but that's because I'm more > > of a meat eater, and that's what I want to stand out. Hot-dogs > > right out of a meat smoker are really great. If you know how much > > relish you like, measure it with a spoon, plop it in the center, > > then try to spread it evenly with the spoon. > > Or maybe drag the squeeze bottle of ketchup or mustard along as you > > squeeze. > > > > HTH. > > > > -- > > If guns kill people, writing implements cause grammatical and > > spelling errors! > > - Original Message - > > From: "Will Henderson" > > To: > > Sent: Sunday, September 01, 2013 1:55 PM > > Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > > > > > >> This is good to know. I enjoy a good hot dog, but I've found > >> myself incredibly conservative when it comes to putting anything on > >> it...making a mess or soggy bread. > >> Do you have any good tips or techniques for adding condiments and such? > >> > >> > >> -Original Message- > >> From: Cookinginthedark > >> [mailto:cookinginthedark-boun...@acbradio.org] > >> On Behalf Of Charles Rivard > >> Sent: Saturday, August 31, 2013 1:50 PM > >> To: cookinginthedark@acbradio.org > >> Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > >> > >> That's another reason why I don't do it. I hate soggy bread! > >> > >> -- > >> If guns kill people, writing implements cause grammatical and > >> spelling errors! > >> - Original Message - > >> From: "Sandy" > >> To: > >> Sent: Saturday, August 31, 2013 3:49 AM > >> Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY > >> > >
Re: [CnD] Ribs, Messy Hands
This does bring up an interesting question. Ever since I was a kid, I always was taught not to get my hands dirty or to avoid getting messy because I had to feel what I was doing. And, now that I'm not a kid any more, I'm learning that I can't always avoid that. So, why are we blind people so discouraged from getting our hands messy and such and how do we actually get past that now and do our thing. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Sunday, September 08, 2013 7:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Ribs, Messy Ribs! There isn't, but aren't they finger lickin' good? Oh, that was Kentucky Fried Chicken, before the name was changed to KFC. (grin) --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Sandy" To: Sent: Sunday, September 08, 2013 1:50 AM Subject: [CnD] Ribs, Messy Ribs! >I guess we do it 'cause we feel our fingers are getting way way too messy > and gunky, and want to clean up a bit! Nothing wrong with that! Smile! > > Courage is Fear that has said its prayers. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Charles Rivard > Sent: Saturday, September 07, 2013 10:57 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] ribs - Re: how do you build a hot-dog? - Re: HOTDOG > CHILLY > > > Speaking of ribs, it's a personal thing, but I find this odd. People eat > barbecued ribs and get sauce all over their fingers. Then, they wipe > their > fingers with a napkin or something, and then they eat more ribs and go > through the process all over again. Isn't that a waste? Why not eat the > meal and then wipe the fingers once instead of several times during the > meal? > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Mike and jean" > To: > Sent: Saturday, September 07, 2013 4:31 AM > Subject: Re: [CnD] ribs - Re: how do you build a hot-dog? - Re: HOTDOG > CHILLY > > >> If you don't need a quarter of a roll of paper towels after eating ribs, >> you >> didn't have enough sauce on the ribs. Mike >> >> Exercise Daily >> Walk with God >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Charles Rivard >> Sent: Friday, September 06, 2013 6:20 PM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] ribs - Re: how do you build a hot-dog? - Re: HOTDOG CHILLY >> >> Eating barbecued ribs with a fork? Not getting messy fingers? That's >> sacrilege! That would be like eating potato chips and not getting salty >> fingers or lips! Eesh!! Some foods are just meant to be messy, and ribs >> is >> >> a prime example! (grin) >> >> >> -- >> If guns kill people, writing implements cause grammatical and spelling >> errors! >> - Original Message - >> From: "Benjamin Olson" >> To: >> Sent: Friday, September 06, 2013 12:19 PM >> Subject: Re: [CnD] how do you build a hot-dog? - Re: HOTDOG CHILLY >> >> >>>I don't know how... YOU... make ribs, but when I do, the meat usually >>>falls >> >>>off the bone. At which point, I simply use a fork and eat them. I don't >>>get >> >>>messy at all, with ribs, or with hotdogs, and yet all the food I eat is >>>really yummy. >>> Welcome to the mailing list Will, it is great that you are venturing >>> more >>> into the culinary world. While I try not to make a mess, it is part of >>> the >> >>> job, so I have learned to accept that. When I do make a mess, I know >>> that >>> I can clean it up, and everything will be just right. >>> I also love hot dogs, with ketchup and relish, especially the quater >>> pound >> >>> all-beef dogs. >> >> ___ >> 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
Re: [CnD] a good comparison - Re: Ribs, Messy Hands
This is good to know. I never knew if it was really appropriate or whatever to just eat corn that way. I always thought so, and nobody told me otherwise, but then I began getting more self sonscious with this sort of thing. Something some other friends do is they eat their pizza with a fork and knife, and I had no idea pizza was eaten that way either. I have a hard time doing it that way. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Monday, September 09, 2013 9:01 AM To: cookinginthedark@acbradio.org Subject: [CnD] a good comparison - Re: Ribs, Messy Hands Cutting corn off the cob and then eating it instead of eating it off the cob is like stripping the meat from ribs or using utensils and eating it rather than just gnawing it off the bone. In both cases, the hands are just made for this sort of pleasure. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jude DaShiell" To: Sent: Monday, September 09, 2013 5:09 AM Subject: Re: [CnD] Ribs, Messy Hands Finally, eating from the bone with the hands is a completely > different experience than with utensils on a taste level. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] a good comparison - Re: Ribs, Messy Hands
I'll ask one final question on this subject. What do you guys do regarding something simple like French fries and ketchup when at a restaurant and there's no little dipping cups. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Monday, September 09, 2013 10:55 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] a good comparison - Re: Ribs, Messy Hands The majority of people, who use sight as a sense, rely heavily on it. Blind people rely heavily on the sense of touch. In my opinion, this is a major factor in what is and is not appropriate that should, but is not, considered by everyone, blind or sighted. We are individuals, every one of us. You do things your way, and I do those things my way. You look, I feel. There are some tasks that we, as blind people, perform in a way that would not seem appropriate to people who can see what they are doing. Some methods go to the extreme. I know people who use utensils for everything from fried chicken to French fries, including pizza and barbecued ribs. In all of these cases, their main concern is neatness or to be prim and proper. I pleasure in eating these items with my fingers. It is far more convenient, for one thing, and the heck with being neat. Enjoy your food. You can always clean up after you're finished. That's what soap and water are for. Eating corn on the cob right off the cob, holding it in my hands, is far superior to even using those plastic inserts at each end of the cob. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Will Henderson" To: Sent: Monday, September 09, 2013 12:01 PM Subject: Re: [CnD] a good comparison - Re: Ribs, Messy Hands > This is good to know. I never knew if it was really appropriate or > whatever > to just eat corn that way. I always thought so, and nobody told me > otherwise, but then I began getting more self sonscious with this sort of > thing. > > Something some other friends do is they eat their pizza with a fork and > knife, and I had no idea pizza was eaten that way either. I have a hard > time doing it that way. > > > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On > Behalf Of Charles Rivard > Sent: Monday, September 09, 2013 9:01 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] a good comparison - Re: Ribs, Messy Hands > > Cutting corn off the cob and then eating it instead of eating it off the > cob > is like stripping the meat from ribs or using utensils and eating it > rather > than just gnawing it off the bone. In both cases, the hands are just made > for this sort of pleasure. > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Jude DaShiell" > To: > Sent: Monday, September 09, 2013 5:09 AM > Subject: Re: [CnD] Ribs, Messy Hands > Finally, eating from the bone with the hands is a completely >> different experience than with utensils on a taste level. > > ___ > 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
[CnD] Directions?
Hi, I have a similar question. I have one of the Stouffer's Lasagnas. It's not the big huge one, and it's not the single serve either. I think this can feed around 4 people. I forgot the instructions on how to bake it. Does someone know what I can do? Maybe I should just learn to make lasagna, huh? Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Something easy
Hi there, I hope I can get some assistance. I need a recipe for something easy yet good that I could make in the crock pot. I'm having company in a few days and need to prepare a meal for dinner but have limited cooking experience. It would have to be either chicken or pork. I can get some ingredients for sure. I suppose I could also do something simple in the oven if that would be just as easy. So, anything quick and easy would be great for this novice. Thanks! Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Something easy
That would be perfect! Three. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey Sent: Tuesday, January 07, 2014 6:56 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Something easy How many do you need to feed? I have a recipe in mind, but as written it feeds three. > -Original Message- > From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] > On Behalf Of Will Henderson > Sent: Tuesday, January 07, 2014 3:23 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Something easy > > Hi there, > > > > I hope I can get some assistance. I need a recipe for something easy > yet good that I could make in the crock pot. I'm having company in a > few days and need to prepare a meal for dinner but have limited > cooking experience. > > It would have to be either chicken or pork. I can get some ingredients > for sure. I suppose I could also do something simple in the oven if > that would be just as easy. > > So, anything quick and easy would be great for this novice. > > Thanks! > > Will > > > > ___ > 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
[CnD] Chicken noodles in the Crockpot
Hi there, Thanks for all of your suggestions regarding a very simple meal in the slow cooker. Here's what I ended up doing. I realize most of you may think this is way too simple of a recipe. I really am just learning to cook more things. I thought it was only fair that I post this for everyone since this list is to both contribute and receive, right? Will Crockpot chicken noodles 4 chicken breasts 2 cans of cream of chicken soup 2 cans of chicken broth 1 stick of butter A bag of wide egg noodles Put chicken in Crockpot Add soup, broth, and butter Cook for about 8 hours Somewhere in the fifth or sixth hour, remove chicken and shred Add the chicken back into the pot and add noodles. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chicken noodles in the Crockpot
I just got a small bag of noodles, but it really didn't say. And, I was hoping it would be thicker as well. I thought the butter would have done that. Hmmm. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, January 10, 2014 12:28 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chicken noodles in the Crockpot How big of a bag of noodles is used? Also, I do not like recipes that turn out with a lot of liquid, so how can I make the liquid extremely thick so that it sticks to the chicken and noodles? I like it to be sort of a pasty consistency. Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message ----- From: "Will Henderson" To: Sent: Friday, January 10, 2014 2:08 PM Subject: [CnD] Chicken noodles in the Crockpot > Hi there, > > > > Thanks for all of your suggestions regarding a very simple meal in the > slow cooker. Here's what I ended up doing. I realize most of you may > think this is way too simple of a recipe. I really am just learning > to cook more things. > > I thought it was only fair that I post this for everyone since this > list is to both contribute and receive, right? > > > > Will > > > > Crockpot chicken noodles > > > > 4 chicken breasts > > 2 cans of cream of chicken soup > > 2 cans of chicken broth > > 1 stick of butter > > A bag of wide egg noodles > > > > Put chicken in Crockpot > > Add soup, broth, and butter > > Cook for about 8 hours > > Somewhere in the fifth or sixth hour, remove chicken and shred > > Add the chicken back into the pot and add noodles. > > > > > > ___ > 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
[CnD] Results
Well, I'm sorry to say that the results didn't turn out so well for this recipe. The recipe said it would be a "creamy" noodle dish, but I have absolutely no idea how they were defining creamy, because this was very liquidy. Also, there was no real taste to it. It just was a bland taste, and I added a little bit of seasonings. My friend ate it, but I know he didn't really care for it. Anyway, I'm very sorry I posted this recipe, because you guys probably thought it wasn't very good. I am learning though, and I really am trying to improve my skills. Will -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin Sent: Friday, January 10, 2014 2:23 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chicken noodles in the Crockpot Hi, Take a tip from a lesson learned the hard way. Buy the extra wide noodle. The skinny kind just seem to turn to mush. I agree with Charles, I don't like too much liquid. Usually when I cook this on the stove, I add the soup and the noodles at the same time, after the chicken is done. Nancy - Original Message - From: "Charles Rivard" To: Sent: Friday, January 10, 2014 2:28 PM Subject: Re: [CnD] Chicken noodles in the Crockpot > How big of a bag of noodles is used? > > Also, I do not like recipes that turn out with a lot of liquid, so how > can I make the liquid extremely thick so that it sticks to the chicken > and noodles? I like it to be sort of a pasty consistency. Thanks. > > --- > Be positive! When it comes to being defeated, if you think you're > finished, you! really! are! finished! > - Original Message - > From: "Will Henderson" > To: > Sent: Friday, January 10, 2014 2:08 PM > Subject: [CnD] Chicken noodles in the Crockpot > > >> Hi there, >> >> >> >> Thanks for all of your suggestions regarding a very simple meal in >> the slow cooker. Here's what I ended up doing. I realize most of >> you may think this is way too simple of a recipe. I really am just >> learning to cook more things. >> >> I thought it was only fair that I post this for everyone since this >> list is to both contribute and receive, right? >> >> >> >> Will >> >> >> >> Crockpot chicken noodles >> >> >> >> 4 chicken breasts >> >> 2 cans of cream of chicken soup >> >> 2 cans of chicken broth >> >> 1 stick of butter >> >> A bag of wide egg noodles >> >> >> >> Put chicken in Crockpot >> >> Add soup, broth, and butter >> >> Cook for about 8 hours >> >> Somewhere in the fifth or sixth hour, remove chicken and shred >> >> Add the chicken back into the pot and add noodles. >> >> >> >> >> >> ___ >> 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
Re: [CnD] Chicken noodles in the Crockpot
Well, the only reason I added the butter is because I followed the recipe. No creativity on this end. I saw this same recipe two times and both recipes called for the same stuff, including the butter. I was disappointed with how it turned out. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of ncboot...@gmail.com Sent: Friday, January 10, 2014 3:41 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chicken noodles in the Crockpot Will, This is definitely not a "too simple" recipe. This is great for an experienced cook even. I'd make a suggestion just to help you learn more. Why did you add a stick of butter? I'm betting you thought it would add richness and you said you thought it would thicken the dish. Butter is just salty grease. Sorry, but plain and simple, that's what it is. When hot, it becomes liquid. If I were cooking this dish, there would be no added fat because I want to eat more healthy and there's also fat and salt in the soup and broth. I assume you dumped the bag of dry noodles in the crockpot. So, you thought they would soak up a lot of liquid. To figure out how to fix the to much liquid issue you mentioned, ask yourself was the liquid to thin and watery, thick enough but to much, and how did it taste. I suspect you should leave out a can of chicken broth or a can of cream of chicken soup. Not having tasted it, it's hard to say which but probably the broth. The noodles would not soak up as much liquid in the crockpot as they would on the stove because you are not losing liquid to steam as in an open pot on the stove. This is a great dish and with just a little adjustment, it will become one of your signature go to dishes for company on a cold winter day. Truly a good job. And, you didn't even use exactly what we suggested. You were creative on your own. This is another indicator that you are going to be a good cook. I hope these thoughts help you gain understanding of how to take something good and adjust to fix an issue that you feel should be different. I want to try this soon for myself. Greg -Original Message- From: Will Henderson Sent: Friday, January 10, 2014 3:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] Chicken noodles in the Crockpot Hi there, Thanks for all of your suggestions regarding a very simple meal in the slow cooker. Here's what I ended up doing. I realize most of you may think this is way too simple of a recipe. I really am just learning to cook more things. I thought it was only fair that I post this for everyone since this list is to both contribute and receive, right? Will Crockpot chicken noodles 4 chicken breasts 2 cans of cream of chicken soup 2 cans of chicken broth 1 stick of butter A bag of wide egg noodles Put chicken in Crockpot Add soup, broth, and butter Cook for about 8 hours Somewhere in the fifth or sixth hour, remove chicken and shred Add the chicken back into the pot and add noodles. ___ 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
Re: [CnD] Chicken noodles in the Crockpot
I made them separately and then added them right before serving. I didn't want mushy noodles. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy Sent: Friday, January 10, 2014 11:49 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chicken noodles in the Crockpot The noodles do not turn out too mushy adding them in say like the sixth hour? I hate mushy noodles! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of sayegh.m...@gmail.com Sent: Friday, January 10, 2014 2:14 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chicken noodles in the Crockpot Will, This is my type of recipe, the simpler the better! This recipe is going in to my recipe collection and may wander on to my grocery list the next time I go shopping. Mary Sent from my iPhone > On Jan 10, 2014, at 1:08 PM, "Will Henderson" wrote: > > Hi there, > > > > Thanks for all of your suggestions regarding a very simple meal in the > slow cooker. Here's what I ended up doing. I realize most of you may > think this is way too simple of a recipe. I really am just learning > to cook more things. > > I thought it was only fair that I post this for everyone since this > list is to both contribute and receive, right? > > > > Will > > > > Crockpot chicken noodles > > > > 4 chicken breasts > > 2 cans of cream of chicken soup > > 2 cans of chicken broth > > 1 stick of butter > > A bag of wide egg noodles > > > > Put chicken in Crockpot > > Add soup, broth, and butter > > Cook for about 8 hours > > Somewhere in the fifth or sixth hour, remove chicken and shred > > Add the chicken back into the pot and add noodles. > > > > > > ___ > 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
Re: [CnD] Results
Oh, believe me. This makes me want to try even more and even harder! I want to challenge myself to do more. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Monday, January 13, 2014 7:14 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Results I agree. Try and if it doesn't turn out, try again. RJ - Original Message - From: To: Sent: Monday, January 13, 2014 9:38 PM Subject: Re: [CnD] Results > Hey Will, > I have made disappointing recipes. Nobody is perfect and the only way we > learn is by making mistakes. > > Sent from my iPhone > >> On Jan 13, 2014, at 5:04 PM, "Will Henderson" >> wrote: >> >> Well, I'm sorry to say that the results didn't turn out so well for this >> recipe. >> The recipe said it would be a "creamy" noodle dish, but I have absolutely >> no >> idea how they were defining creamy, because this was very liquidy. >> Also, there was no real taste to it. It just was a bland taste, and I >> added >> a little bit of seasonings. >> My friend ate it, but I know he didn't really care for it. >> >> Anyway, I'm very sorry I posted this recipe, because you guys probably >> thought it wasn't very good. I am learning though, and I really am >> trying >> to improve my skills. >> >> Will >> >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On >> Behalf Of Nancy Martin >> Sent: Friday, January 10, 2014 2:23 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Chicken noodles in the Crockpot >> >> Hi, >> Take a tip from a lesson learned the hard way. Buy the extra wide noodle. >> The skinny kind just seem to turn to mush. I agree with Charles, I don't >> like too much liquid. Usually when I cook this on the stove, I add the >> soup >> and the noodles at the same time, after the chicken is done. >> Nancy >> - Original Message - >> From: "Charles Rivard" >> To: >> Sent: Friday, January 10, 2014 2:28 PM >> Subject: Re: [CnD] Chicken noodles in the Crockpot >> >> >>> How big of a bag of noodles is used? >>> >>> Also, I do not like recipes that turn out with a lot of liquid, so how >>> can I make the liquid extremely thick so that it sticks to the chicken >>> and noodles? I like it to be sort of a pasty consistency. Thanks. >>> >>> --- >>> Be positive! When it comes to being defeated, if you think you're >>> finished, you! really! are! finished! >>> - Original Message - >>> From: "Will Henderson" >>> To: >>> Sent: Friday, January 10, 2014 2:08 PM >>> Subject: [CnD] Chicken noodles in the Crockpot >>> >>> >>>> Hi there, >>>> >>>> >>>> >>>> Thanks for all of your suggestions regarding a very simple meal in >>>> the slow cooker. Here's what I ended up doing. I realize most of >>>> you may think this is way too simple of a recipe. I really am just >>>> learning to cook more things. >>>> >>>> I thought it was only fair that I post this for everyone since this >>>> list is to both contribute and receive, right? >>>> >>>> >>>> >>>> Will >>>> >>>> >>>> >>>> Crockpot chicken noodles >>>> >>>> >>>> >>>> 4 chicken breasts >>>> >>>> 2 cans of cream of chicken soup >>>> >>>> 2 cans of chicken broth >>>> >>>> 1 stick of butter >>>> >>>> A bag of wide egg noodles >>>> >>>> >>>> >>>> Put chicken in Crockpot >>>> >>>> Add soup, broth, and butter >>>> >>>> Cook for about 8 hours >>>> >>>> Somewhere in the fifth or sixth hour, remove chicken and shred >>>> >>>> Add the chicken back into the pot and add noodles. >>>> >>>> >>>> >>>> >>>> >>>> ___ >>>> 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
[CnD] easy doughnuts?
Hi there, Are there any recipes you know that can be used for easy doughnuts? Do you have to know how to deep fry? I've never deep fried before, and I don't know how to do it. Can one do it without frying them? Remember I'm still learning. Thanks! Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] how the list has changed
Thanks. That's why I signed up for this list, because someone told me I could learn a lot from the other blind people here. I know very little but have a good desire to learn! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Mike and jean Sent: Sunday, February 09, 2014 11:33 AM To: cookinginthedark@acbradio.org 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
[CnD] Slow Cooker Question
Hi, I was wondering if anyone knows if there are any crockpots that have timers or can be programmed to go off at a certain time. If so, are they easy to use for blind people? I'd be interested in something like that. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Tonight's meal
Hello. I think I was able to find those liners, but they just came in one size that basically said it would work with either size of crockpot. Since these pretty much feel like bags, my question is how sturdy are they? I'm still thinking of doing that barbecue pork chop stuff but wonder if these liners are really messy with liquidy stuff. This will help me know how to best use them. Thanks. Will -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ Sent: Friday, February 07, 2014 8:23 AM To: citd Subject: [CnD] Tonight's meal Tonight I will be fixing angel hair pasta with chicken. Will take to chicken breast and cut them down the middle lengthwise. Add a little olive oil to one of my many cast iron skillet. ( about 1 tablespoon of oil). Will get the skillet hot and cook the chicken 3 minutes per side. Than pour in a 1/3 cup of white wine and let it reduce itself by half. on a low heat or simmer. (About 8 minutes) Now add the 2/3 cup of blue cheese and 3/4 cup of heavy cream to the skillet and simmer for about another minute. Add a little white pepper to the dish. Place skillet in preheated oven @ 375 F and let bake for another 10 to 12 minutes. Serve over the angel hair pasta. and enjoy with a leafy salad and don't forget the glass of white wine.. RJ ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cake Mix Question
Well...Unless they're gummy worms. :-) -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Thursday, April 10, 2014 12:09 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cake Mix Question I would toss it, I believe it grows little worms and stuff and it I don't think I'd want to eat cake with stuff like that correct me if I'm wrong but I remember that has happened to my mom before when she open a box of cake mix that old Teresa MullenSent from my iPhone > On Apr 10, 2014, at 10:08 AM, Sherri Crum wrote: > > Hi Folks, > > I'm hoping someone here can help me. > > I have a vanilla cake mix that was purchased in Sept. 2012. Should I > take a chance and use it, or should I toss it? > > Anyone ever baked a cake mix that was of this age? > Thanks for any feedback. > > > Sherri > ___ > 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
[CnD] French Toast?
Hi. One of the things I enjoy eating for breakfast is French Toast. I've never made it before. How easy is it, and is it doable for a fairly recent guy in the kitchen? I am both wanting and willing to try. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking perfect brown rice
I'm osrry to ask, but are you sure it's 12 cups of water? It's not 2? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Sunday, June 08, 2014 9:10 AM To: citd Subject: [CnD] Cooking perfect brown rice 1 c of brown rice, rinsed under cold water for half a minute 12 cups of boiling water, salted to fit your taste. When the water is at a full boil, add the rice, stir once and cook for 30 minutes uncovered. Drain rice in strainer. For about 10 second and place back in pan. Cover with a tight lid, leaving pan off heat and let it sit for 10 minutes. Fluff with fork and serve. --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] iGrill Mini?
Hi there, Has anyone ever used an iGrill or iGrill mini? I saw one for $40 and got one because I heard it could work with my iPhone. What I'd like to know is this. I know it's for grills, but can I also use it for things like baking chicken or pork chops or something like that? Thoughts? Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Trimming fat from raw meat?
Let me add to that question. What do I do about a pork roast and fat? When I made my first one in the crock pot. The friend I invited for supper said that there was a good deal of fat to get rid of before eating it. Is there something I can do in advance? Or, how do I go about trimming the fat once it's been cooked and has other stuff like gravy or sauce on it? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall via Cookinginthedark Sent: Saturday, July 19, 2014 9:04 PM To: Subject: [CnD] Trimming fat from raw meat? Hi all, I was wondering how you go about trimming fat. When meat is cooked, it's easy enough to feel what's meat and what's not. In its raw form, though, everything feels the same, to me at least. So, if you have some chicken breasts, for instance, how would you get the excess fat off them? I know that having fat in meat can help its flavor a lot, but sometimes there are just parts that need to be removed before you start cooking. Granted, you could trim it once cooked, but what if you plan to cut it up, say for a casserole or stew? Anyway, it's just something I was curious about. Thanks. -- Have a great day, Alex Hall mehg...@icloud.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] skimming fat
I've been wondering about this as well, as when I've tried to do a pork roast in the slow cooker, people have said it has fat and that it needed to be skimmed, so they end up doing it for me. How do we go about doing this? -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Saturday, October 18, 2014 10:14 AM To: cookinginthedark@acbradio.org; Nancy Martin Subject: Re: [CnD] skimming fat Yes, Put it is the refrig and it is even easier to remove the fat. - Original Message - From: "Nancy Martin via Cookinginthedark" To: Sent: Saturday, October 18, 2014 1:02 PM Subject: [CnD] skimming fat > Hi everyone, > As I write this, my crockpot cooks pork steaks. I'm considering thickening > the sauce into gravy. Usually I don't keep the sauce because what I've > read about how to skim the fat seemed too complicated. I'd like some tips > about how to skim fat from the sauce. Is it as simple as letting it cool > and the hardened fat will be on top, ready for skimming? > Thank you, > Nancy Martin > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Ideas for sandwich spreads
Hi there, I'd like to begin getting more adventurous in what I do in the kitchen. I want to even do that with a simple sandwich. I'd like ideas or recipes for what you all do regarding sandwich spreads. What do you guys put on your sandwiches aside from the simple ham and cheese? I even think it'd be cool to surprise friends by making sandwiches with new and different spreads. Thanks. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ideas for sandwich spreads
Right. I was talking about the sauces and such. -Original Message- From: Betty Emmons [mailto:bettycemm...@gmail.com] Sent: Thursday, October 23, 2014 12:29 AM To: cookinginthedark@acbradio.org; Will Henderson Subject: Re: [CnD] Ideas for sandwich spreads their are all kinds of different flavors of mayo and mustards. their is an old product call sandwich spread. It has sweet pickles, mayo, and catsup in it. this is simular to the sauce on a big mac. their also all different kinds of sandwich meats as well. also slice onions, pickles cucumbers and tomatoes Betty Emmons - Original Message - From: "Will Henderson via Cookinginthedark" To: Sent: Thursday, October 23, 2014 2:09 AM Subject: [CnD] Ideas for sandwich spreads > Hi there, > > > > I'd like to begin getting more adventurous in what I do in the kitchen. > > I want to even do that with a simple sandwich. > > I'd like ideas or recipes for what you all do regarding sandwich spreads. > What do you guys put on your sandwiches aside from the simple ham and > cheese? > > I even think it'd be cool to surprise friends by making sandwiches > with new and different spreads. > > Thanks. > > Will > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Ideas for sandwich spreads
Wow! These are great. I'll try these. I hadn't thought of cream cheese either. Will -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of rebecca manners via Cookinginthedark Sent: Friday, October 24, 2014 6:41 AM To: cookinginthedark@acbradio.org; Katie Subject: Re: [CnD] Ideas for sandwich spreads Steak sauce is also good on a burger. As for other sandwiches, I'm sure cream cheese would be good with ham or similar meats. -Original Message- From: Katie via Cookinginthedark Sent: Thursday, October 23, 2014 3:21 PM To: cookinginthedark@acbradio.org ; Nicole Massey Subject: Re: [CnD] Ideas for sandwich spreads I love either Thousand Island Dressing or Ranch dressing on some of my sandwichs, and it is very good. Thousand Island on a burger is really yummy! smile Katie from Oklahoma Love makes the world go 'round. - Original Message - From: "Nicole Massey via Cookinginthedark" To: ; "'Susan Lumpkin'" Sent: Thursday, October 23, 2014 10:40 AM Subject: Re: [CnD] Ideas for sandwich spreads > Also do searches for things like "dilled mayonnaise" or "garlic > mayonnaise" > for ideas. You can also use other sauces and dressings on sandwiches. My > ex > used Green Goddess on sandwiches, for instance. And you can replace sour > cream with mayonnaise in any dip that uses it. Also experiment with a dab > of > mustard, either yellow or brown, added in to give it a bit more bite. > To test sandwich spreads make up a base batch, then put it in several > small > containers and add different ingredients in very small amounts, mixing > them > up and trying them with shoestring potatoes or vegetable sticks to find > out > how the spread tastes. Make sure you know what you did for each one, of > course, so you can repeat the successes. Also try putting a dab of two > different ones on two sticks, holding them together, and eating them > together to determine what combinations of added ingredients might be good > together. > >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Susan Lumpkin via Cookinginthedark >> Sent: Thursday, October 23, 2014 11:48 AM >> To: cookinginthedark@acbradio.org; 'Debbie Deatherage' >> Subject: Re: [CnD] Ideas for sandwich spreads >> >> In the same aisle where you find mayonnaise. Good luck and enjoy! >> >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of Debbie Deatherage via Cookinginthedark >> Sent: Thursday, October 23, 2014 7:16 AM >> To: cookinginthedark@acbradio.org; Betty Emmons >> Subject: Re: [CnD] Ideas for sandwich spreads >> >> >> >> Where can you find the sandwich spread? >> Debbie Deatherage >> >> >> Sent from my iPhone >> >> > On Oct 23, 2014, at 3:28 AM, Betty Emmons via Cookinginthedark >> wrote: >> > >> > their are all kinds of different flavors of mayo and mustards. their >> > is an old product call sandwich spread. It has sweet pickles, mayo, >> > and catsup in it. this is simular to the sauce on a big mac. their >> > also all different kinds of sandwich meats as well. also slice >> onions, >> > pickles cucumbers and tomatoes Betty Emmons >> > - Original Message - From: "Will Henderson via >> > Cookinginthedark" >> > To: >> > Sent: Thursday, October 23, 2014 2:09 AM >> > Subject: [CnD] Ideas for sandwich spreads >> > >> > >> >> Hi there, >> >> >> >> >> >> >> >> I'd like to begin getting more adventurous in what I do in the >> kitchen. >> >> >> >> I want to even do that with a simple sandwich. >> >> >> >> I'd like ideas or recipes for what you all do regarding sandwich >> spreads. >> >> What do you guys put on your sandwiches aside from the simple ham >> and >> >> cheese? >> >> >> >> I even think it'd be cool to surprise friends by making sandwiches >> >> with new and different spreads. >> >> >> >> Thanks. >> >> >> >> Will >> >> >> >> >> >> >> >> ___ >> >> Cookinginthedark mailing list >> >> Cookinginthedark@acbradio.org >> >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > >> > __
Re: [CnD] Jell--o
I kind of like it that way. Kind of reminds me of gummies. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Sunday, November 02, 2014 10:15 PM To: cookinginthedark@acbradio.org; Nicole Massey Subject: Re: [CnD] Jell--o I always thought it was supposed to be rubbery. That's why it's called "rubber dessert", and on the TV commercials for it, they said to "Watch it wiggle. Watch it jiggle." --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "Nicole Massey via Cookinginthedark" To: ; "'RJ'" Sent: Sunday, November 02, 2014 6:42 PM Subject: Re: [CnD] Jell--o > It's easy to keep Jell-o from becoming rubbery -- just don't put any > liquid in it. > >> -Original Message- >> From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] >> On Behalf Of RJ via Cookinginthedark >> Sent: Sunday, November 02, 2014 6:29 PM >> To: cookinginthedark@acbradio.org; Betty Emmons >> Subject: Re: [CnD] Jell--o >> >> It is the nature of the beast. >> - Original Message - >> From: "Betty Emmons via Cookinginthedark" >> >> To: ; "Dale" >> >> Sent: Sunday, November 02, 2014 6:35 PM >> Subject: Re: [CnD] Jell--o >> >> >> > what causes jell-o to turn rubbery? and what do you do to make not >> > rubbery? >> > Betty Emmons >> > - Original Message - >> > From: "Dale via Cookinginthedark" >> > To: ; "Jim Portillo" >> > >> > Sent: Sunday, November 02, 2014 8:45 AM >> > Subject: Re: [CnD] Short introduction and inquiry from the list >> members >> > >> > >> >> Jim, >> >> Welcome to the list. >> >> The Koschutta store at Blind Mice Mega Mall has slow cookers/ >> >> crock pots. >> >> They have the simple models, with settings of off, low, high,and >> warm. >> >> Unfortunately nothing digital is adapted with speech for the blind. >> >> I have used a light timer before to turn the crock pot on about 8 >> hours >> >> before I was to be home... >> >> just plugged it into the outlet and the crock pot into the timer... >> >> Worked fine. >> >> I will send you a list of their crock pots off list! >> >> Also, please check out our cooking show : >> >> Cooking in the Dark >> >> Here is the link to our archives. >> >> The shows are subdivided by year and month... >> >> http://cookinginthedark.libsyn.com >> >> Take Care and Welcome to the list! >> >> Dale Campbell >> >> Cooking in the Dark list-serve Owner >> >> >> >> At 05:54 PM 11/1/2014, you wrote: >> >>>Good afternoon, >> >>> >> >>> >> >>> >> >>>My name is Jim, and it's funny that I'd subscribe to this list, as >> >>>I >> am >> >>>hardly a cook. I'm a bachelor who is hardly ever home and doesn't >> have >> >>>time >> >>>for a lot of cooking, but I'm also hoping that will change because >> it's >> >>>expensive to eat out a lot. I can do a bit more than boil water, >> but >> >>>don't >> >>>ask me to cook, for a ton of people, things that aren't easy. >> >>> >> >>>Anyway, here's my question. Being new to the list, I have >> absolutely no >> >>>idea if this question has been asked, and if so, please forgive >> >>>the repeated question. >> >>> >> >>> >> >>> >> >>>So, after about 20 years of having a very simple slow cooker, it's >> time >> >>>for >> >>>a new one after I was somewhat careless and breaking mine a little >> while >> >>>ago. I'm a bachelor, and slow cooker or Crockpot recipes are >> >>>great >> for >> >>>me >> >>>because I don't have to worry about much effort when it comes to >> cooking. >> >>>However, lately, I seem to be getting home later than before, >> >>>easily being out of the house for twelve hours. >> >>> >> >>>Some of the recipes I've done call for cooking somewhere between >> >>>six >> and >> >>>eight hours, and after twelve hours, some foods kind of dry out or >> become >> >>>somewhat sticky or like paste . >> >>> >> >>>So, do any of you have any recommendations for a good slow cooker >> >>>or Crockpot with perhaps a timer function that would be accessible >> >>>to >> blind >> >>>people? I somehow doubt there'll be one that does what I'm >> >>>looking >> for, >> >>>but >> >>>I just thought I'd ask.especially blind people who might have >> similar >> >>>experiences. I've been online, looking at the supposedly easy >> >>>programmable ones, but what scares me is the digital setting >> >>>ability. >> >>> >> >>>Any suggestions would be great. >> >>> >> >>>Jim >> >>> >> >>> >> >>> >> >>>___ >> >>>Cookinginthedark mailing list >> >>>Cookinginthedark@acbradio.org >> >>>http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> >> Cookinginthedark mailing list >> >> Cookinginthedark@acbradio.org >> >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> >> > >> > ___ >> > Cookinginthedar
[CnD] ways of eating some foods
I'm sorry for being full of questions but being so young and inexperienced, I keep running into interesting situations that make me question. I've noticed that when I'm eating pizza with certain sighted friends, they eat it with a fork and knife. I guess I'd never thought of that because I was never told, and I'd always thought of pizza as a thing to eat with my hands and not worrying about a fork. Is there a more socially appropriate way of eating pizza? And, what do people here do regarding something simple.like French fries or tater tots. I've always eaten them with my fingers. But, again, with sighted friends, I am not sure if that's always appropriate. And, what do you do with something like ketchup where you don't have a little bowl or container for separate dipping? I ask because I go to a place that sells great burgers and sandwiches and tater tots. The plate is covered with the sandwich and then tots but hardly any room for a little ketchup container. What do people do to have the ketchup on the tots, and do people eat them with their fingers even if there's ketchup on the fries? I'm sorry. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ways of eating some foods
Well, my friends say that they cut up the pizza so as not to have to eat it with their hands. OK. This is good to know. -Original Message- From: o...@rogers.com [mailto:o...@rogers.com] Sent: Friday, November 07, 2014 10:49 PM To: cookinginthedark@acbradio.org; Will Henderson Subject: Re: [CnD] ways of eating some foods The way I see it when it comes to pizza, no matter what the toppings are, or how other people eat it, fingers were made before forks and knives. Whoever can easily saw through a pizza crust with a fork and knife anyway without making a heck of a mess? As for french fries or tater tots, unless the fries in particular are rock hard, I would use a fork. CB: The Old Leather Bat - Original Message - From: "Will Henderson via Cookinginthedark" To: Sent: Saturday, November 08, 2014 12:06 AM Subject: [CnD] ways of eating some foods > I'm sorry for being full of questions but being so young and > inexperienced, > I keep running into interesting situations that make me question. > > > > I've noticed that when I'm eating pizza with certain sighted friends, they > eat it with a fork and knife. I guess I'd never thought of that because I > was never told, and I'd always thought of pizza as a thing to eat with my > hands and not worrying about a fork. Is there a more socially appropriate > way of eating pizza? > > > > And, what do people here do regarding something simple.like French fries > or > tater tots. I've always eaten them with my fingers. But, again, with > sighted friends, I am not sure if that's always appropriate. And, what do > you do with something like ketchup where you don't have a little bowl or > container for separate dipping? I ask because I go to a place that sells > great burgers and sandwiches and tater tots. The plate is covered with > the > sandwich and then tots but hardly any room for a little ketchup container. > What do people do to have the ketchup on the tots, and do people eat them > with their fingers even if there's ketchup on the fries? > > I'm sorry. > > Will > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ways of eating some foods
I agree with you, Charles. I love barbecue sauce on my fries. I enjoy going to red robin, where they give you a little cup of that sauce so one can dip fries. -Original Message- From: Charles Rivard [mailto:wee1s...@fidnet.com] Sent: Saturday, November 08, 2014 10:01 AM To: cookinginthedark@acbradio.org; Will Henderson Subject: Re: [CnD] ways of eating some foods Never be sorry for asking something you don't know. Otherwise, you'll remain sorry for not knowing. As for the foods you mention, I don't eat tater tots, but pizza and fries are finger foods, in my opinion. If I do put anything on the fries, it would be a good smokey flavored barbecue sauce, nice and thick. To me, using a knife and fork when eating pizza would be unAmerican. That's what the crust is for, to hold everything on. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message ----- From: "Will Henderson via Cookinginthedark" To: Sent: Friday, November 07, 2014 11:06 PM Subject: [CnD] ways of eating some foods > I'm sorry for being full of questions but being so young and > inexperienced, I keep running into interesting situations that make me > question. > > > > I've noticed that when I'm eating pizza with certain sighted friends, > they eat it with a fork and knife. I guess I'd never thought of that > because I was never told, and I'd always thought of pizza as a thing > to eat with my hands and not worrying about a fork. Is there a more > socially appropriate way of eating pizza? > > > > And, what do people here do regarding something simple.like French > fries or tater tots. I've always eaten them with my fingers. But, > again, with sighted friends, I am not sure if that's always > appropriate. And, what do you do with something like ketchup where > you don't have a little bowl or container for separate dipping? I ask > because I go to a place that sells great burgers and sandwiches and > tater tots. The plate is covered with the sandwich and then tots but > hardly any room for a little ketchup container. > What do people do to have the ketchup on the tots, and do people eat > them with their fingers even if there's ketchup on the fries? > > I'm sorry. > > Will > > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] ways of eating some foods
I'm glad you mentioned that. So, you can just eat the corn that way, huh? That's the way I've eaten it in the past. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Saturday, November 08, 2014 10:09 AM To: cookinginthedark@acbradio.org; RJ Subject: Re: [CnD] ways of eating some foods Eating pizza with a fork would be like scraping corn off the cob and eating it, while everyone else is eating it right off the cob. You've just ruined the experience. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "RJ via Cookinginthedark" To: ; "Will Henderson" Sent: Saturday, November 08, 2014 5:20 AM Subject: Re: [CnD] ways of eating some foods > No! Some people just don't know how to eat pizza. But on a serious > note, it is up to ones preference, either way is acceptable. > - Original Message - > From: "Will Henderson via Cookinginthedark" > > To: > Sent: Saturday, November 08, 2014 12:06 AM > Subject: [CnD] ways of eating some foods > > >> I'm sorry for being full of questions but being so young and >> inexperienced, I keep running into interesting situations that make >> me question. >> >> >> >> I've noticed that when I'm eating pizza with certain sighted friends, >> they eat it with a fork and knife. I guess I'd never thought of that >> because I was never told, and I'd always thought of pizza as a thing >> to eat with my hands and not worrying about a fork. Is there a more >> socially appropriate way of eating pizza? >> >> >> >> And, what do people here do regarding something simple.like French >> fries or tater tots. I've always eaten them with my fingers. But, >> again, with sighted friends, I am not sure if that's always >> appropriate. And, what do you do with something like ketchup where >> you don't have a little bowl or container for separate dipping? I >> ask because I go to a place that sells great burgers and sandwiches >> and tater tots. The plate is covered with the sandwich and then tots >> but hardly any room for a little ketchup container. >> What do people do to have the ketchup on the tots, and do people eat >> them with their fingers even if there's ketchup on the fries? >> >> I'm sorry. >> >> Will >> >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > > --- > This email is free from viruses and malware because avast! Antivirus > protection is active. > http://www.avast.com > > ___ > 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
[CnD] hands, fingers, and such
Well, this has been very interesting and helpful. I think we are definitely in the minority when it comes to doing things differently. Even though I've not been told things too many times, I do know that some of my friends would prefer I not use my fingers for certain things, no matter how clean they are. So, this is interesting. My family has taught me things but now that I'm hanging with other people, of all ages, I'm learning more and more that I was never taught or that they never thought about. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Saturday, November 08, 2014 10:26 AM To: cookinginthedark@acbradio.org; janbrown Subject: Re: [CnD] ways of eating some foods We, as blind people, are in a minority, and most of us don't eat pizza with a fork, so I don't think that being among a minority has anything to do with it. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: "janbrown via Cookinginthedark" To: ; "Brittany Simpson" Sent: Saturday, November 08, 2014 9:33 AM Subject: Re: [CnD] ways of eating some foods >I think eating pizza with a fork is a minority way of eating it. > My neighbor eats that way but inmy 65 years of living, she is the only >person I know who eats pizza that > > Sent from my iPhone > >> On Nov 7, 2014, at 10:52 PM, Brittany Simpson via Cookinginthedark >> wrote: >> >> Hi Will, >> There is absolutely no need for you to apologize for asking questions. >> There is no way to learn unless you ask questions, and this is >> supposed to be a list where we learn things, so questions are always okay. >> >> I don't know much about ketchup and tater tots or fries because I >> don't eat ketchup at all. But I can comment a bit on the pizza >> thing. I have never been around anyone eating pizza with a knife and >> fork. My husband, who is sighted, orders pizza for the two of us all >> the time, and I have never heard the sounds of knife and fork on plate when he's eating pizza. >> To my knowledge he only eats it with his hands, the same as I do. >> I've also been around many other sighted people eating pizza, and I >> do not believe any of them used knives and forks either, only their >> hands. I've even eaten pizza out in public, at actual pizza >> restaurants, and people still used their hands. Knowing my family >> the way I do, I'm sure that if there was a more socially acceptable >> way to eat pizza that they would have told me quickly but no one has >> ever said anything to me about different ways to eat it. It's >> possible that someone else on the list may know something I don't. >> I'll definitely be interested to > find out what others have to say because if I've been eating pizza > wrong all these years I'd like to know. >> >> I think your question was a good one. >> Brittany >> >> - Original Message - From: "Will Henderson via Cookinginthedark" >> >> To: >> Sent: Friday, November 07, 2014 11:06 PM >> Subject: [CnD] ways of eating some foods >> >> >>> I'm sorry for being full of questions but being so young and >>> inexperienced, I keep running into interesting situations that make >>> me question. >>> >>> >>> >>> I've noticed that when I'm eating pizza with certain sighted >>> friends, they eat it with a fork and knife. I guess I'd never >>> thought of that because I was never told, and I'd always thought of >>> pizza as a thing to eat with my hands and not worrying about a fork. >>> Is there a more socially appropriate way of eating pizza? >>> >>> >>> >>> And, what do people here do regarding something simple.like French >>> fries or tater tots. I've always eaten them with my fingers. But, >>> again, with sighted friends, I am not sure if that's always >>> appropriate. And, what do you do with something like ketchup where >>> you don't have a little bowl or container for separate dipping? I >>> ask because I go to a place that sells great burgers and sandwiches >>> and tater tots. The plate is covered with the sandwich and then >>> tots but hardly any room for a little ketchup container. >>> What do people do to have the ketchup on the tots, and do people eat >>> them with their fingers even if ther
[CnD] question about butter
I've not written in a while but I do have a question. I like going to a place to eat close to school, and when I order a certain dish, it comes with bread. In addition to the bread, I also get a small plate with some wrapped packets of butter. How do you guys deal with buttering bread using those packets? I'm not a good spreader, but how should I handle using one of these packets for one or two pieces of bread? Any techniques would be appreciated. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Making Rice questions
Hi, I tried making rice the other day and ran into a problem that I need help solving. I was told that brown rice was better and healthier than white rice. I got a sauce pan, put two cups of chicken broth, and one cup of brown rice. Actually, I first put the chicken broth to boil, and once it began boiling, I added the rice. I covered it again, trying to stir from time to time. Not knowing how long to leave it, I checked it at times. Before I knew it, I uncovered the pan and the rice had literally burned and stuck to the pan. It was so hard to get the rice off the pan that I ended up throwing the pan away. So, what did I do wrong, and what are some ways that are easy for making brown rice? Any help would be appreciated. Will ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Brown Rice.
Thanks. Only reason I didn't do it was because I don't have a rice cooker. Does it pay to buy one of those for a single person? -Original Message- From: Suzanne Erb via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Thursday, May 07, 2015 3:50 AM To: cookinginthedark@acbradio.org; ajackson...@att.net Subject: Re: [CnD] Cooking Brown Rice. I particularly like cooking rice in a rice cooker. Once cooked, I like to store the rice in ziplock freezer bags in the freezer. I like brown rice, because of its nutritional content, its flavor and consistency. Happy rice making! Suzanne > On May 7, 2015, at 5:32 AM, ajackson212--- via Cookinginthedark > wrote: > > Hi, Will, > Brown rice requires more liquid when cooking than white rice. For brown > rice, the ratio is 3 to 1, so you need 3 cups of liquid to 1 cup of rice. > Using broth is good because it gives the rice some flavor. Also, did you > lower the heat once the rice and broth were boiling? Don't give up! Try it > again using more liquid and perhaps lowering the temperature a bit on the > burner. > Hope this helps. > Alice > > > --- > This email has been checked for viruses by Avast antivirus software. > http://www.avast.com > ___ > 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
Re: [CnD] Chicken Spaghetti With Cream Of Mushroom
I have a question. I have two or three boneless skinless chicken breasts left over. Is there any way I can use these instead of a whole cut up chicken? Also, how much is two cups worth? And, what sort of broth do I use? Thanks! -Original Message- From: Sugar via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, July 22, 2015 10:37 AM To: CND Subject: [CnD] Chicken Spaghetti With Cream Of Mushroom Chicken Spaghetti With Cream Of Mushroom Prep Time: 30 Minutes Cook Time: 45 Minutes Difficulty: Easy Servings: 8 Print Recipe Ingredients ◾2 cups Cooked Chicken ◾3 cups Dry Spaghetti, Broken Into Two Inch Pieces ◾2 cans Cream Of Mushroom Soup ◾2 cups Grated Sharp Cheddar Cheese ◾1/4 cup Finely Diced Green Pepper ◾1/4 cup Finely Diced Onion ◾1 jar (4 Ounce) Diced Pimentos, Drained ◾2 cups Reserved Chicken Broth From Pot ◾1 teaspoon Lawry's Seasoned Salt ◾1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper ◾ Salt And Pepper, to taste ◾1 cup Additional Grated Sharp Cheddar Cheese Preparation Instructions Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil). ~Spirit lead me where my trust is without borders, Let me walk upon the waters Wherever You would call me. Take me deeper than my feet could ever wander And my faith will be made stronger in the presence of my Savior. ~Be Blessed, Sugar ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Cutting big sandwiches and stuff
This may be a weird question, but it's something I've been thinking about lately. When you eat sandwiches, especially those that have some bulk to them, do you cut them in half for easier eating? What about messier things, like hamburgers served to you at a non-fast food restaurant? I was served a burger today, and I found that there was a knife already in the burger for cutting in half. Even though I made sure it didn't have too much stuff on it, it had enough to make the cutting of the burger messy and awkward. Of course, by the time it was over, my fingers were all over the thing and while I somehow got it done, it was a job that I'm sure did not look very attractive. Any tips? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question about a chicken and rice recipe
Hello. I'm glad someone brought this up. Does anyone have a recipe that's a crockpot recipe where the rice won't turn to glue? I'm not sure what to do about that any more. Thanks. -Original Message- From: Susie Stageberg via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 10, 2015 2:47 PM To: cookinginthedark@acbradio.org; 'Nicole Massey' Subject: Re: [CnD] question about a chicken and rice recipe This is a crocked version of a classic, butter and salt-rich dish my mother used to make, wherein you put the raw rice on the bottom of the pan, layer on the chicken breasts, then top with cream of mushroom/cream of chicken soup plus Lipton onion soup; melted butter over all. It bakes all afternoon at a low temp. The rice is never satisfactory in this traditional version, so this one might be worth a try. I'd worry about the rice turning into glue. Susie -Original Message- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, November 10, 2015 4:42 PM To: cookinginthedark@acbradio.org; 'Kimsan' Subject: Re: [CnD] question about a chicken and rice recipe Yes, the cooking time is long enough to cook the brown rice. I also sometimes use barley instead of rice, or a mixture of grains. > -Original Message- > From: Kimsan via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, November 10, 2015 4:13 PM > To: cookinginthedark@acbradio.org; 'Holly Anderson' > Subject: Re: [CnD] question about a chicken and rice recipe > > Here's my dumb question, you put the chicken in there uncooked? > > SuccessfulImpact.com > > www.Successfulimpact.com > > > -Original Message- > From: Holly Anderson via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Tuesday, November 10, 2015 2:03 PM > To: cookinginthedark@acbradio.org > Subject: [CnD] question about a chicken and rice recipe > > Hi all. I was looking through af older of saved recipes, mainly from > this list. looking for something interesting to try, and I found this > chicken and rice recipe. I will paste it below, but I’m wondering if > I can substitute brown rice instead of long grain rice. I’ve never > done anything before with rice, so sorry if this is a dumb question. > > Here’s the recipe. It’s a crockpot recipe. > 1 cn cream of celery soup > 3 ea boneless, skinless chicken breast halves > 1 tb dry onion soup mix > ½ c. long-grain rice, uncooked > 1 c water > Combine the soup, water, and rice in a well greased crock pot. Stir > well. > Put the chicken breasts on top of the rice mixture. Sprinkle the onion > soup mix over the chicken breasts. Cover and cook on low 7 to 9 hours. > Variations: Add two cups of mixed frozen vegetables to the rice and > the rest of the onion soup mix before including the chicken. Use pork > steaks instead of chicken. For a spicier dish use a dash of Tabasco on > the meat before the onion soup. > Source: CND List, Anna > ___ > 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
[CnD] Question about barbecue chicken
Hello. I have some boneless skinless chicken breasts I was thinking of using. I thought I could put them in a crockpot and add barbecue sauce and leave them on for about eight hours or so so that I can have tender pulled chicken. Would that be OK to do, or do I need more than two big chicken breasts? Also, do I need to bake or boil them first or can I just put them in the crockpot? Anything else I can do with this barbecue chicken? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Dealing with onions
I know this might be a strange question, but seeing as how I'm so new at cooking, I feel I can ask this. I finally am getting beyond using the crock pot or quick one skillet meals and want to begin to increase what kinds of things I use. Several of the things I want to do require onions. What's the best way of dealing with them in the way of peeling them? Does anyone use any special tools or techniques? I know there are several layers, but how does one know when it's peeled and ready to chop or slice? I do have one of those onion chopper devices, so how do I know when I can begin using that? Thanks. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
