Re: [CnD] loading a dishwasher

[Heidi Thomas]

There are little sticky cork dots available ... Probably at somewhere like
Office Depot or the like.  They can be easily removed when you move out
Or else ask Dale ... I bet he has something at Blind Mice Mart that would
suffice?


Heidi

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader
Sent: 30 January 2012 07:39
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

What's the best way to label the dish washer because Mine that came with my
newly rented house, doesn't have dials.
The landlord told me I couldn't mark up his appliances.
Yet I feel scratches all over the touch panel.
So that confuses me. I can't use it I guess unless any of you have any cool
suggestions?
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Sunday, January 29, 2012 10:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Just to add to this, once you are familiar with the types of dishes and
utensils you have in your kitchen I think it is the easiest to load the dish
washer as you go. When I finish eating or finish with a drinking glass I put
it into the dish washer. This makes it much easier, and you don't have
dishes sitting around on the counter to get in the way or break. When I
unload the clean dishes, I don't have any problem as I can recognize the
different types of dishes I use. Hope this helps


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Sunday, January 29, 2012 6:46 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] loading a dishwasher

I usually load the bottom part first with plates and silverware.  I put only
the sharp knives like steak knives in point down, everything else I put in
handle down.  I like to keep spoons together, forks, serving spoons, etc.
It's easier to unload.
I feel how the rows of prongs go in the dishwasher and then start putting in
the plates.  I like to keep them in neat rows also to make it easier to
unload.
Then I pull out the top shelf and begin putting glasses in with the top of
the glass facing the bottom of the dishwasher; same for cups and cereal
bols.  Some cooking utensils like slotted spoons, tongs, big stirring
spoons, can lay down on the top shelf.  Anything plastic also goes on this
shelf - like measureing cups and storage containers (make sure they are
dishwasher safe and you have to ask a sighted person).
I like to use premeasured packets probably of dishwasher detergent and I
don't use a softener to prevent spotting.
After a while, you'll get better at it when you use the same dishwasher all
the time.  Do not put wooden utensils or wooden-handled knives in the dw.  I
NEVER put sharp knives in even if they are dw safe so that I don't cut
myself when I am putting the dishes away.
So, there ya go.  Hope this helps.
I use my hands to feel where things go and it takes probably 3 times as long
as for a sighted person.  I don't care.
Jean


53 Year Old Mom Looks 33
The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried
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Re: [CnD] Everyone Read! Purpose Of Cooking In The Dark

[Suzanne Erb]

And, if it makes sense, you can perform a certain amount of quality control, 
provided you wash your hands.
Suzanne
On Jan 30, 2012, at 12:02 AM, Anna wrote:

> And the thing to remember when you are mixing ingredients and getting your 
> hands in there, is you are washable.
> Anna
> - Original Message - From: "Dale" 
> To: 
> Sent: Sunday, January 29, 2012 7:54 PM
> Subject: [CnD] Everyone Read! Purpose Of Cooking In The Dark
> 
> 
>> Howdy All,
>> When this list started, it was to  be used as an aid and teaching tool 
>> dealing with cooking.
>> This covers a huge range of topics...a lot larger than just trading recipes 
>> back and forth.
>> They include everything from getting the food to cleaning up afterwards.
>> Tips, Ideas, Strategies, how to questions are all welcome and encouraged.
>> I remember what it was like when I first lost my sight...
>> The unknown scared the hell out of me.
>> Getting information on how to cook and be independent in the kitchen was 
>> hard to come by...I had lots of questions and no where to find the answers.
>> This list is intended to change all that.
>> Topics about grocery shopping, labeling food items, cookware, and products, 
>> food storage and prep, how do I do something...cleaning up afterwards...are 
>> all welcome here.
>> As long as it can be related to cooking the topics are welcome.
>> Now how to download a file on a computer or how to wash clothes, vacuum a 
>> floor, etc are not for this list.
>> Jessica, the questions you want to ask,
>> She wrote: "I was going to ask other questions like how to load and unload a 
>> dishwasher and how to make food look good when you are going to be serving 
>> it to a bunch of people and how to tell wen all of the ingredients are mixed 
>> in to the food properly and lots of other stuff as well.
>> These  are perfectly fine here...Everyone on this list should stop and put 
>> themselves in
>> the other person's shoes and just think about what that person is  really 
>> needing help...it is hard enough to  get up off the couch and start living 
>> life as a blind person.
>> We should applaud everyone that does this and wants to learn how to do 
>> things in the kitchen as a blind person.
>> Everyone on this list has different skill levels in the kitchen and I love 
>> it when we help each other!
>> Now, how about getting Jessica some answers to her questions?
>> How to load a dishwasher?
>> How to present food to a large group of people?
>> How to know when the ingredients are mixed in...I get my hands in it! 
>> Feeling around in the mixed ingredients ill tell you allot.
>> I fell around the edges of the bowl above the mixed portion when doing whet 
>> ingredients, feeling for dry mix that is not in the wet mix part...
>> Get your hands in it and feel around!
>> food presentable when serving?
>> Great information and awesome support...and fabulous recipes.
>> Not to mention the wonderful cast of characters we have on this list...
>> it all equals Cooking In The Dark!
>> Let's not lose sight of what this list is here to do...no pun intended!
>> Now, If anyone has a question or a problem about what someone else is 
>> posting, contact me or steve off list.
>> Forward us the message and your concerns about why you don't think it should 
>> be posted to our list.
>> My address:
>> cookinginthed...@att.net
>> Steve's Address:
>> stev...@suddenlink.net
>> (And yawl might want to congratulate Steve on his upcoming wedding in April, 
>> off list please, and also thank him for the work he does for all of us on 
>> this list.)
>> We will handle the matter discreetly and privately.
>> Keep on Cooking,
>> Dale Campbell
>> List Owner
>> ___
>> Cookinginthedark mailing list
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
> 
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Re: [CnD] the purpose of "cooking in the dark" - Re: Maybe Iamonthe wrong list.

[Gerry Leary]

If the real  c haven't said anything I wouldn't worry about it.  Cutting 
food  to serve is part of the cooking and preparation.  My parents spent a 
lot of time teaching me how to handle cooking implements, and they also 
helped many of my blind friends who weren't getting much help at home. 
Gerry
- Original Message - 
From: "Lois" 

To: ; "Lois" 
Sent: Sunday, January 29, 2012 6:41 PM
Subject: Re: [CnD] the purpose of "cooking in the dark" - Re: Maybe Iamonthe 
wrong list.



No one has said anything about what I asked. I wasn't trying to stur up 
trouble I was asking a honest question. I think it is within the 
guidelines of the list. If it is off topic I will shut up, but I will not 
leave the list.


Lois
 - Original Message - 
 From: Lois

 To: cookinginthedark@acbradio.org
 Sent: Sunday, January 29, 2012 5:49 PM
 Subject: Re: [CnD] the purpose of "cooking in the dark" - Re: Maybe I 
amonthe wrong list.



 I am sure Charles is right, but noone usually talks about that kind of 
thing. So I will try to start it off, smile. No, it isn't about cutting 
meat at the table, but the best way to use a knife while cooking. I have a 
fear of sharp knives. Tell me if this is on topic.


 Lois
   - Original Message - 
   From: Debbra Piening

   To: cookinginthedark@acbradio.org
   Sent: Sunday, January 29, 2012 4:58 PM
   Subject: Re: [CnD] the purpose of "cooking in the dark" - Re: Maybe I 
am onthe wrong list.



   I think you've described this list just right.  I suspect that the 
problem
   we ran into earlier in the week was the length of time spent on this 
one

   topic.  Possibly much of what was discussed could have been handled off
   list.  Could we have a bit of clarification from Dale and steve?

   -Original Message-
   From: cookinginthedark-boun...@acbradio.org
   [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles 
Rivard

   Sent: Sunday, January 29, 2012 2:49 PM
   To: cookinginthedark@acbradio.org
   Subject: [CnD] the purpose of "cooking in the dark" - Re: Maybe I am on 
the

   wrong list.

   Just a personal opinion, but here goes:  While how to load and operate 
a
   dish washer could be thought of as food related, it doesn't have 
anything to


   do with cooking, nor does cutting the food.  I think this list is for 
how to


   prepare a recipe, cook it safely.  I think that, originally, this list 
was
   meant as a way for blind people to help each other become better cooks 
by
   sharing not only recipes, but also, and more importantly, sharing tips 
on
   how to, as a blind person, perform the tasks of recipe preparation and 
food

   cooking.  I think the list has gotten away from being a list for that
   purpose.  Recipes are gotten from the Internet, some are not even 
reworked.

   They still have unnecessary clutter in them.  People send in stuff they
   haven't tried as a blind person.  I would like to see a lot fewer 
copied
   recipes, and a lot more recipes with "how to do this as a blind 
person",

   written by a blind person who actually does it.  Dale's weekly program,
   "cooking in the dark" not only gives a recipe, but how! he! makes! it!,
   especially the technique and the tools he uses.  That, to me, is what 
this
   list either was, or should be.  Whit this in mind, am I on the right 
list?,

   or should I subscribe to another.  Thanks.

   ---
   Shepherds are the best beasts, but Labs are a close second.
   - Original Message - 
   From: "jessica" 

   To: 
   Sent: Sunday, January 29, 2012 12:51 PM
   Subject: [CnD] Maybe I am on the wrong list.


   > Hi. I have to apologise for all of this. I am new to this list. I did 
not
   > know that this list was just for recipes. I thought that because it 
was

   > called cooking in the dark that you could talk about anything cooking
   > related. I also read as a part of the subscription rules that no 
questions


   > were stupid because everyone cooks at a different level. Maybe I took 
that


   > too literally, but that is what I got out of it. Maybe if we are only
   > supposed to talk about recipes on this list and not talk about other
   > aspects of cooking then this list should be called recipes in the 
dark
   > instead of cooking in the dark. I was going to ask other questions 
like
   > how to load and unload a dishwasher and how to make food look good 
when
   > you are going to be serving it to a bunch of people and how to tell 
wen
   > all of the ingredients are mixed in to the food properly and lots of 
other


   > stuff as well. Now I see that this is the wrong place for that kind 
of
   > stuff. I need a lot of help with my cooking skills before any of 
these
   > recipes you are talking about will do me any good. At this point, I 
would
   > not know how to do any of these recipes you are talking about. Not 
even
   > the microwave ones. This list is too advanced for me. When I signed 
up for


   > it I thought that we could talk about 

Re: [CnD] Everyone Read! Purpose Of Cooking In The Dark

[Gerry Leary]

Dale, Thanks very much.  I consider myself to be a very independent blind 
person and I learn new things here every day.  I really appreciate this list 
and all of its members and the good ideas they have.  Take care.
- Original Message - 
From: "Dale" 

To: 
Sent: Sunday, January 29, 2012 6:54 PM
Subject: [CnD] Everyone Read! Purpose Of Cooking In The Dark



Howdy All,
When this list started, it was to  be used as an aid and teaching tool 
dealing with cooking.
This covers a huge range of topics...a lot larger than just trading 
recipes back and forth.

They include everything from getting the food to cleaning up afterwards.
Tips, Ideas, Strategies, how to questions are all welcome and encouraged.
I remember what it was like when I first lost my sight...
The unknown scared the hell out of me.
Getting information on how to cook and be independent in the kitchen was 
hard to come by...I had lots of questions and no where to find the 
answers.

This list is intended to change all that.
Topics about grocery shopping, labeling food items, cookware, and 
products, food storage and prep, how do I do something...cleaning up 
afterwards...are all welcome here.

As long as it can be related to cooking the topics are welcome.
Now how to download a file on a computer or how to wash clothes, vacuum a 
floor, etc are not for this list.

Jessica, the questions you want to ask,
She wrote: "I was going to ask other questions like how to load and unload 
a dishwasher and how to make food look good when you are going to be 
serving it to a bunch of people and how to tell wen all of the ingredients 
are mixed in to the food properly and lots of other stuff as well.
These  are perfectly fine here...Everyone on this list should stop and put 
themselves in
the other person's shoes and just think about what that person is  really 
needing help...it is hard enough to  get up off the couch and start living 
life as a blind person.
We should applaud everyone that does this and wants to learn how to do 
things in the kitchen as a blind person.
Everyone on this list has different skill levels in the kitchen and I love 
it when we help each other!

Now, how about getting Jessica some answers to her questions?
How to load a dishwasher?
How to present food to a large group of people?
How to know when the ingredients are mixed in...I get my hands in it! 
Feeling around in the mixed ingredients ill tell you allot.
I fell around the edges of the bowl above the mixed portion when doing 
whet ingredients, feeling for dry mix that is not in the wet mix part...

Get your hands in it and feel around!
food presentable when serving?
Great information and awesome support...and fabulous recipes.
Not to mention the wonderful cast of characters we have on this list...
it all equals Cooking In The Dark!
Let's not lose sight of what this list is here to do...no pun intended!
Now, If anyone has a question or a problem about what someone else is 
posting, contact me or steve off list.
Forward us the message and your concerns about why you don't think it 
should be posted to our list.

My address:
cookinginthed...@att.net
Steve's Address:
stev...@suddenlink.net
(And ya'll might want to congratulate Steve on his upcoming wedding in 
April, off list please, and also thank him for the work he does for all of 
us on this list.)

We will handle the matter discreetly and privately.
Keep on Cooking,
Dale Campbell
List Owner
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Re: [CnD] (no subject)

[Gerry Leary]

No Old bay has more in it and it will make things taste different.  Try just 
a little on your tung to check it out.
- Original Message - 
From: "Nancy Martin" 

To: 
Sent: Sunday, January 29, 2012 8:08 PM
Subject: [CnD] (no subject)



Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf. However, I have 
some

Old Bay Seasoning which is used for fish. Am I right to think I couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] loading a dishwasher

[Gerry Leary]

One really good hint for dishwashers is to make sure that things don't touch 
much.  Also make sure that the dirty surfaces of the dishes can be hit by 
water spraying from the nozzles.
- Original Message - 
From: "Jean Marcley" 

To: 
Sent: Sunday, January 29, 2012 7:45 PM
Subject: [CnD] loading a dishwasher


I usually load the bottom part first with plates and silverware.  I put 
only

the sharp knives like steak knives in point down, everything else I put in
handle down.  I like to keep spoons together, forks, serving spoons, etc.
It's easier to unload.
I feel how the rows of prongs go in the dishwasher and then start putting 
in

the plates.  I like to keep them in neat rows also to make it easier to
unload.
Then I pull out the top shelf and begin putting glasses in with the top of
the glass facing the bottom of the dishwasher; same for cups and cereal
bols.  Some cooking utensils like slotted spoons, tongs, big stirring
spoons, can lay down on the top shelf.  Anything plastic also goes on this
shelf - like measureing cups and storage containers (make sure they are
dishwasher safe and you have to ask a sighted person).
I like to use premeasured packets probably of dishwasher detergent and I
don't use a softener to prevent spotting.
After a while, you'll get better at it when you use the same dishwasher 
all
the time.  Do not put wooden utensils or wooden-handled knives in the dw. 
I

NEVER put sharp knives in even if they are dw safe so that I don't cut
myself when I am putting the dishes away.
So, there ya go.  Hope this helps.
I use my hands to feel where things go and it takes probably 3 times as 
long

as for a sighted person.  I don't care.
Jean


53 Year Old Mom Looks 33
The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried
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Re: [CnD] loading a dishwasher

[carollablady]

Clear dymo tape is your friend when it comes to making labels.  It does 
not mar the surface and in the event that there is sticky residue when 
you remove the labels, that can be removed with a product such as Goo 
Gone.


Carol

On 1/30/2012 2:39 AM, Jerry Mader wrote:

What's the best way to label the dish washer because Mine that came with my
newly rented house, doesn't have dials.
The landlord told me I couldn't mark up his appliances.
Yet I feel scratches all over the touch panel.
So that confuses me. I can't use it I guess unless any of you have any cool
suggestions?
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Sunday, January 29, 2012 10:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Just to add to this, once you are familiar with the types of dishes and
utensils you have in your kitchen I think it is the easiest to load the dish
washer as you go. When I finish eating or finish with a drinking glass I put
it into the dish washer. This makes it much easier, and you don't have
dishes sitting around on the counter to get in the way or break. When I
unload the clean dishes, I don't have any problem as I can recognize the
different types of dishes I use. Hope this helps


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Sunday, January 29, 2012 6:46 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] loading a dishwasher

I usually load the bottom part first with plates and silverware.  I put only
the sharp knives like steak knives in point down, everything else I put in
handle down.  I like to keep spoons together, forks, serving spoons, etc.
It's easier to unload.
I feel how the rows of prongs go in the dishwasher and then start putting in
the plates.  I like to keep them in neat rows also to make it easier to
unload.
Then I pull out the top shelf and begin putting glasses in with the top of
the glass facing the bottom of the dishwasher; same for cups and cereal
bols.  Some cooking utensils like slotted spoons, tongs, big stirring
spoons, can lay down on the top shelf.  Anything plastic also goes on this
shelf - like measureing cups and storage containers (make sure they are
dishwasher safe and you have to ask a sighted person).
I like to use premeasured packets probably of dishwasher detergent and I
don't use a softener to prevent spotting.
After a while, you'll get better at it when you use the same dishwasher all
the time.  Do not put wooden utensils or wooden-handled knives in the dw.  I
NEVER put sharp knives in even if they are dw safe so that I don't cut
myself when I am putting the dishes away.
So, there ya go.  Hope this helps.
I use my hands to feel where things go and it takes probably 3 times as long
as for a sighted person.  I don't care.
Jean


53 Year Old Mom Looks 33
The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried
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[CnD] people may miss your message - Re: (no subject)

[Charles Rivard]

I checked this out of curiosity, as it was a reply.  To me, in general, if 
someone doesn't even take the time to write a subject line, they're not 
interested in getting responses, so I skip the message, because I have no 
idea of what it deals with.  No subject?  No interest.  If others do as I 
do, the subject line is very important.


---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Gerry Leary" 

To: 
Sent: Monday, January 30, 2012 5:34 AM
Subject: Re: [CnD] (no subject)


No Old bay has more in it and it will make things taste different.  Try 
just a little on your tung to check it out.
- Original Message - 
From: "Nancy Martin" 

To: 
Sent: Sunday, January 29, 2012 8:08 PM
Subject: [CnD] (no subject)



Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf. However, I have 
some

Old Bay Seasoning which is used for fish. Am I right to think I couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] Knife Skills yet Again

[Charles Rivard]

Your message was blank.  All I see is what you wanted to respond to, which 
is only a repost.


---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Nicole Massey" 

To: 
Sent: Sunday, January 29, 2012 10:35 PM
Subject: Re: [CnD] Knife Skills yet Again





-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Hunt
Sent: Sunday, January 29, 2012 9:32 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Knife Skills yet Again

I do most of the technique the way you explained it except I must also 
keep
my knives sharp as I live alone and do not have a sighted person to rely 
on

for such tasks. I have been blind for only 5 years but severely visually
empaired  for some 60 + years. Have had to redefine my techniques in the
kitchen and am now just getting around to redefinine my baking skills. 
What

a challenge.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey
Sent: Sunday, January 29, 2012 8:46 PM
To: cookinginthedark@acbradio.org; 'Lois'
Subject: [CnD] Knife Skills yet Again

Yeah, I was going to respond when I had some well thought out things to 
say.

But for the quick and dirty data dump, here goes.

In my opinion good knife skills are one of the most important things any
person working in a kitchen can develop. Knowing how to use your knife or
knives is one of the key things to getting really comfortable in the
kitchen.

As blind folks we have extra considerations. That said, the added caution 
we
use can make a big difference. I have friends who nick themselves about 
80%
of the time in the kitchen. I've nicked myself twice in the eight and a 
half

years since I lost my sight.

First, holding the knife. There are a lot of ways to do it, but the key is
control. Don't worry about speed -- like in typing, getting the technique
down will allow speed to come in time.
My way of choice for holding a knife is to hold the blade right above the
handle with my thumb and forefinger and wrap the rest of my fingers around
the handle. This gives you the most blade control. Note that it's not a
comfortable position at first, as you'll get tired holding the knife this
way. Take time to shake your hands out from time to time if you have a lot
of cutting, or get a good food processor, like a cuisanart, Mulineaux, or
spouse. (Each has its benefits, with the cuisinart style doing a lot of
things, the Moulineaux doing some interesting things  its sideways cutting
and shredding drums that work like snow cone makers, and of course a 
spousal

food processor can do lots of other things like snuggle and scrape ice off
windshields)
At first cutting is a two handed job. You use your fingers to guide the
blade. For example, you're cutting carrots. First you cut the tips and
bottoms off for each carrot. Then you line them up on the cutting board, 
and

get the end you're cutting even. Now place the knife at the end, put your
fingers against the side of the knife of the hand not doing the knife
holding, and then move the tips of your fingers back the distance you want
to cut off those carrots, say a quarter of an inch. Put the knife edge,
carefully, against your fingernails, Then slide the palm back so your
fingers are flat, move them the next quarter inch, then cut at your 
original
point. Now move them up to fingernails again, and rinse, wash, repeat 
until

they're all cut. Sighted folks will see your cut up veggies and marvel at
how even they are.
The second tip is to slow down. Time things so you do cutting first, not
while an earlier step is cooking, so you aren't in a rush. Cooking is not 
a

sprint, it's a meditation. Take your time cooking. So what if the recipe
says it's done in thirty minutes and you take forty five. You'll take a 
lot
longer if you have to stop in the middle to run to the ER to have body 
parts

reattached.
Third, have someone sighted in the house who has the job of keeping the
knives sharp. Sharp knives are safer than dull ones, because dull knives 
do

things like shift instead of cut, which undermines your control.

Hope this helps.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lois
Sent: Sunday, January 29, 2012 7:41 PM
To: cookinginthedark@acbradio.org; Lois
Subject: Re: [CnD] the purpose of "cooking in the dark" - Re: Maybe I
amonthe wrong list.

No one has said anything about what I asked. I wasn't trying to stur up
trouble I was asking a honest question. I think it is within the 
guidelines

of the list. If it is off topic I will shut up, but I will not leave the
list.

Lois
 - Original Message -
 From: Lois
 To: cookinginthedark@acbradio.org
 Sent: Sunday, January 29, 2012 5:49 PM
 Subject: Re: [CnD] the purpose of "cooking in the dark" - Re: Maybe I
amonthe wrong list.


 I 

Re: [CnD] knife and mini pizzas

[Nicole Massey]

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of gail johnson
Sent: Sunday, January 29, 2012 10:52 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] knife and mini pizzas

I start with a table knife and go around the edge to begin separating 
the halves of English Muffins.
I use my fingers to gently separate them as it gets closer to the middle.

do you use each half for a mini pizza thus making an open face style
sandwich?

-- 
Email services provided by the System Access Mobile Network.  Visit 
www.serotek.com to learn more about accessibility anywhere.

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muffin, about a large tablespoon of spaghetti sauce, a dusting of shredded
mozzarella or a slice of provolone, and then toppings, and then it's fifteen
minutes in the pizza cooker. I'm sure ovens or toaster ovens will cook them
as well.

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[CnD] vegetarian recipes

[Bill Deatherage]

 

I was wondering if anyone had any recipes for vegetarian Chili or any recipes 
for any vegetarian soups? I am trying to lower my cholesterol because I had a 
heart attack back in April of 2005 and another stint put in this past December. 
 So, I think it is time for achange in my diet.

Thank you in advance.

Bill Deatherage
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[CnD] BLACK BEAN BURGERS

[Rhonda Scott]

BLACK BEAN BURGERS (CHILI'S KNOCK-OFF)

Printed from COOKS.COM

1 can (14 oz.) black beans
1 small onion
2 cloves garlic (crushed)-substitute approx. 1/4 tsp. garlic powder or minced 
garlic if desired
2 tsp. cajun seasoning
1/2 cup seasoned bread crumbs
1/4 cup egg substitute (or one whole egg)

1) Place onion and garlic in food processor and process untill fine.

2) Add well drained black beans.

3) Process untill beans are in mashed consistancy

4) Place in medium mixing bowl, add cajun seasoning, bread crumbs and egg 
substitute.

5) Mix thoroughly and shape in to 4 patties.

6) Place in well-greased grill basket, or grill. Cook 5-7 minutes on each side. 
BROIL in the oven- 10-12 minutes each side, on a baking sheet covered in
aluminum foil, and sprayed with a non-stick cooking spray. (this one makes for 
easy clean up)

I discovered this recipe is a big hit after my fiance was craving Chili's black 
bean burgers. He said they are VERY good, and quite comparable. Hope you
enjoy them too.

Submitted by: Tessa K8ie
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[CnD] Broccoli & Garlic Penne Pasta

[Rhonda Scott]

Broccoli & Garlic Penne Pasta

1 cup  Chicken Broth
1/2 teaspoon dried basil leaves, crushed
1/8 teaspoon pepper
2 cloves garlic, minced
3 cups broccoli flowerets
4 1/2 cups hot cooked penne pasta (medium tube-shaped pasta), cooked without 
salt
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese

MIX broth, basil, pepper, garlic and broccoli in skillet. Heat to a boil. Cover 
and cook 

over low heat for 3 min. or until broccoli is tender-crisp.

ADD pasta and lemon juice. Toss to coat. Serve with cheese.

Serves 4.

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[CnD] CRUSTLESS HARVEST QUICHE

[Rhonda Scott]

CRUSTLESS HARVEST QUICHE
 
2 c shredded carrots
2 c broccoli flowerets
2 tsp. butter
1 small yellow onion, thinly sliced
3 large eggs
2 c milk
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard
1/4 tsp. salt
1/8 tsp. white or black pepper
1/3 c shredded Monterey Jack cheese
Paprika
 
Preheat oven to 325. Blanch broccoli in simmering water for 3 minutes. Drain 
and rinse in cold water. Set aside. In a small skillet, melt butter and saute
onion until tender. Spray a 2-quart shallow baking dish with cooking spray. 
Sprinkle broccoli, then shredded carrots and onions in bottom of dish. In a 
large bowl,
whisk together eggs, milk, parsley, mustard, salt and pepper until well 
blended. Stir in cheese. Pour mixture over vegetables in dish. Bake for 25 
minutes. Remove
from oven and sprinkle lightly with paprika. Return to oven and bake 10 minutes 
more or until a knife inserted in center comes out clean. Let stand 5 minutes 
before
serving cut wedges.

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[CnD] Garlic Herb Pasta Toss

[Rhonda Scott]

Garlic Herb Pasta Toss

12 oz tricolor pasta
6 oz container herb cheese spread
2 tbsp olive oil
1 clove garlic; minced
1 tsp grated lemon rind
1/2 tsp salt
1/4 tsp pepper

Prepare pasta according to directions.

Meanwhile in a large serving bowl, whisk together remaining ingredients.

Drain pasta, reserving 1/4 cup cooking liquid.

Add pasta and cooking liquid to bowl and toss well to coat.
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[CnD] Pasta with Winter Squash and Tomatoes

[Rhonda Scott]

Pasta with Winter Squash and Tomatoes
 
Salt and freshly ground black pepper 
3 tablespoons extra-virgin olive oil 
1/4 cup sliced shallots 
1 tablespoon chopped garlic 
1/4 teaspoon crushed red pepper flakes, or to taste 
2 cups chopped tomatoes 
1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, 
about 5 cups 
8 ounces ziti or penne cut pasta 
Freshly chopped parsley or Parmesan, for garnish 

Bring a large pot of water to a boil and salt it. Put olive oil in a large 
skillet over 

medium heat. Add shallots, garlic, and pepper flakes and cook for about 1 
minute; add 

tomatoes and squash, and cook with some salt and pepper.
When squash is tender, about 10 minutes for shreds, 15 or so for small cubes, 
cook the pasta 

until it is tender. Combine the sauce and pasta, and serve, garnished with 
parsley or 

Parmesan.

   
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[CnD] Tempeh and Green Vegetables

[Rhonda Scott]

Tempeh and Green Vegetables
 
4 oz tempeh chopped into 1/2 inch cubes
1/4 cup low sodium soy sauce
5 cups raw broccoli, asparagus, and green beans
 
Cook tempeh and 1/8 cup soy sauce on medium heat in
covered pan for a few minutes. Stir occasionally.
 
Add vegetables and the rest of the soy sauce, and cook
covered until vegetables are tender. Add extra soy sauce
if necessary.
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[CnD] Vegetable Casserole

[Rhonda Scott]

Vegetable Casserole  

Recipe By: Jo Anne Merrill

Serving Size: 6

1  cup   onions -- diced
1green pepper -- diced
1  tablespoonsalad oil
1  pound broccoli
4carrots -- diced
8  ouncestomato sauce
1bay leaf
1/2  teaspoon  ground basil -- or 2 tsp fresh
Salt -- to taste
1  bunch Swiss chard -- chopped
2  tablespoons   fresh parsley
2  cups  mashed potatoes
Paprika

1. Dice onion, dice pepper, peel and dice carrots, cut the broccoli into
flowerets and stems. For Swiss chard or spinach, wash, trim and cut into 
bite-sized pieces.

2. Sauté onion and peppers in oil in a large skillet.

3. Add broccoli, carrots, tomato sauce, bay leaf, basil and salt to
taste. Blend thoroughly. Bring to a boil, cover, reduce heat to simmer, and
cook vegetables until just tender. Will take about 15 minutes.

4. Stir in chard or spinach. Transfer to a 13 x 9 x 2-inch baking dish.

5. Blend parsley into prepared potatoes; spread over top of vegetables.

6. Bake in preheated 350-degree oven for 15 minutes. Sprinkle with
paprika if you wish; it adds color.

Serve hot or warm.
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[CnD] Vegetarian Sloppy Joes

[Rhonda Scott]

Vegetarian Sloppy Joes 
 
http://www.cdkitchen.com

1  tablespoonolive oil
1/2  cup   onion -- chopped
1/2  cup   celery -- chopped
1/2  cup   carrot -- chopped
1/2  cup   green pepper -- chopped
1  clove garlic -- minced
15  ouncesdiced tomatoes
1 1/2  tablespoons   chili powder
1  tablespoontomato paste
1  tablespoonvinegar
1  teaspoon  pepper
15  ouncesred kidney beans -- rinsed & drained
8kaiser rolls

Heat olive oil in large skillet.  Add onion, celery, carrot, green pepper, and 
garlic and 

saute until tender.  Stir in tomatoes and next 4 ingredients. Cover, reduce 
heat, and simmer 

10 minutes.  Add kidney beans and cook and additional 5 minutes.  Cut a 1/4" 
slice off 
the top of each kaiser roll; set aside.  Hollow out the center of each roll, 
leaving about 

1/2-inch thick shells; reserve the inside of rolls for other uses. Spoon bean 
mixture evenly 

into rolls and replace tops.   

Serve immediately.

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Re: [CnD] lasagna

[Jan]

How do you know if the liquid is enough or too much?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Sunday, January 29, 2012 8:00 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


I never boil lasagna or manicotti noodles anymore.  You can use your 
favorite recipe and you do not have to use those special no boil noodles. 
Just layer your regular metal or glass pans or a disposable pan, whichever 
but the important part is to have enough liquid so your top layer of noodles

is submerged.  Even add water if the sauc is not enough.  It will look too 
watery.  Then wrap it and chillit overnight or for at least 6 or 8 hours. 
Then bake it and it will come out wonderful.  The extra liquid will absorb 
into the noodles and they will come out nice and soft and you will never 
know you didn't boil them first.
I find that it keeps oodles from breaking especially in the case of 
manicotti that you are stuffing with the filling.  I stuff them raw and then

do it that way and they never break.
Lora

 Original Message - 
From: "Kathy Pingstock" 
To: 
Sent: Thursday, January 26, 2012 9:30 AM
Subject: [CnD] lasagna


>A question that I have can I prepare my lasagna with everything that I 
>eill  use and prepare it in my disposal pan and cover with foil for 
>baking the  next day at supper tme, will this be okay or not a good 
>idea.
>
> Kathy
>
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Re: [CnD] Main dish Crockpot Smothered Chicken

[Sandy from OK!]

I have seen French onion soup at Wal Mart, Homeland and Crest Foods in
Oklahoma City.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Sunday, January 29, 2012 2:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Main dish Crockpot Smothered Chicken


Hi everyone,
Just a quick question about this recipe. Maybe it's a regional thing, but I
can't find onion soup in a can locally. Where do you find it? I'd use an
envelope of onion soup instead. Thanks for the tip about the tapioca and for
saying this would work for other main dish meals. Nancy Martin Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debi Black
Sent: Sunday, January 29, 2012 1:53 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Main dish Crockpot Smothered Chicken

Thanks very much!  I appreciate it.  This sounds really yummy! Debi Black
Join me at: www.Out-Of-Sight.net A free voice chat site for the blind "Catch
the vision--it's Out of Sight!"
- Original Message - 
From: "Jennifer Chambers" 
To: 
Sent: Thursday, January 26, 2012 10:02 PM
Subject: Re: [CnD] Main dish Crockpot Smothered Chicken


> No, you don't dilute the soup with water.  I make this without the 
> cream of chicken soup.  I use just the cream of mushroom and the can 
> of French onion soup, and I add about 1/3 cup Quick-cooking Tapioca to 
> thicken the soups so they are of a gravy consistency.  You can use 
> this combination for pork chops, for roasts, and when making a stew. 
> Add seasoned salt, seasoned pepper, and onion powder, if desired.  hth
>
> Jennifer
>
> On 1/25/12, Debi Black  wrote:
>> Hi,
>>
>> Do we have to dilute the soup with water?  Thanks!  smile Debi Black
>> Join me at:
>> www.Out-Of-Sight.net
>> A free voice chat site for the blind
>> "Catch the vision--it's Out of Sight!"
>> - Original Message -
>> From: "Amanda Wilson" 
>> To: "Cooking in the Dark" 
>> Sent: Friday, January 20, 2012 2:44 PM
>> Subject: [CnD] Main dish Crockpot Smothered Chicken
>>
>>
>>> Main dish Crockpot Smothered Chicken
>>>
>>>
>>>
>>> 4 - 6 boneless chicken breasts
>>>
>>> 1 can cream of mushroom soup
>>>
>>> 1 can cream of chicken soup
>>>
>>> 1 can French onion soup (optional)
>>>
>>>
>>>
>>> Mix all in crockpot and cook on LOW 6 hours or until done. Serve over 
>>> rice
>>>
>>> or noodles. Can also be made without the onion soup. To Freeze:
>>>
>>> Cool and place in freezer bags or cartons. Thaw and bake until heated
>>> through.
>>>
>>>
>>>
>>>
>>>
>>> __ Information from ESET NOD32 Antivirus, version of virus
>>> signature database 6813 (20120120) __
>>>
>>> The message was checked by ESET NOD32 Antivirus.
>>>
>>> http://www.eset.com
>>>
>>> ___
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>>> Cookinginthedark@acbradio.org
>>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
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>>
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No virus found in this message.
Checked by AVG - www.avg.com
Version: 2012.0.1901 / Virus Database: 2109/4774 - Release Date: 01/29/12

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Re: [CnD] Tempeh and Green Vegetables

[Laury-Johnson, Shawnese (LARA)]

What is tempeh? 


Shawnese Laury-Johnson, MA, CRC, LLPC
Assistant East Region Manager
Michigan Commission for the Blind
3038 W. Grand Blvd. ste. 4-450
Det., Mi 48202
313.456.1957
FAX: 313.456.1645
laury-johns...@michigan.gov

-Original Message-
From: cookinginthedark-boun...@acbradio.org 
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rhonda Scott
Sent: Monday, January 30, 2012 9:09 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Tempeh and Green Vegetables

Tempeh and Green Vegetables
 
4 oz tempeh chopped into 1/2 inch cubes
1/4 cup low sodium soy sauce
5 cups raw broccoli, asparagus, and green beans
 
Cook tempeh and 1/8 cup soy sauce on medium heat in covered pan for a few 
minutes. Stir occasionally.
 
Add vegetables and the rest of the soy sauce, and cook covered until vegetables 
are tender. Add extra soy sauce if necessary.
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Re: [CnD] purpose of the list

[Sylvia Perez]

I applaud the list moderator for pointing out that the list is all about
anything related to cooking.  I am a cook and have really good skills,
but as stated, many, especially those just experiencing vision loss or
those like Jessica who are young and learning-do not.  And, what a
wonderful opportunity we have to help everyone learn the skills some of
more experienced cooks have.  Yes, I love the recipes, but I also love
the ideas on here and the opportunity to share as well.  If you get the
daily digest option on the list you will see a list of topics-and if you
review the list and don't see a topic that interests you then just
delete that email.  Or you can just arrow down til you get to the topic
that interests you.  



Thanks much,
Sylvia 
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Re: [CnD] Pasta with Winter Squash and Tomatoes

[Vicki]

Rhonda and others,

Any good suggestions as to how to peel this squash?  I have always cooked mine 
halved, on a baking sheet in the oven until tender.  Would you use a regular 
potato peeler for this?  Thanks for the help.  I want to make this recipe.


  - Original Message - 
  From: Rhonda Scott 
  To: cookinginthedark@acbradio.org 
  Sent: Monday, January 30, 2012 7:07 AM
  Subject: [CnD] Pasta with Winter Squash and Tomatoes


  Pasta with Winter Squash and Tomatoes
   
  Salt and freshly ground black pepper 
  3 tablespoons extra-virgin olive oil 
  1/4 cup sliced shallots 
  1 tablespoon chopped garlic 
  1/4 teaspoon crushed red pepper flakes, or to taste 
  2 cups chopped tomatoes 
  1 1/2 to 2 pounds peeled, cubed or shredded butternut or other winter squash, 
about 5 cups 
  8 ounces ziti or penne cut pasta 
  Freshly chopped parsley or Parmesan, for garnish 

  Bring a large pot of water to a boil and salt it. Put olive oil in a large 
skillet over 

  medium heat. Add shallots, garlic, and pepper flakes and cook for about 1 
minute; add 

  tomatoes and squash, and cook with some salt and pepper.
  When squash is tender, about 10 minutes for shreds, 15 or so for small cubes, 
cook the pasta 

  until it is tender. Combine the sauce and pasta, and serve, garnished with 
parsley or 

  Parmesan.

 
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[CnD] Vegetarian black bean soup

[Anna]

VEGETARIAN BLACK BEAN SOUP

 

1/3 cup olive oil

2 cups diced yellow onion

1 cup diced green pepper

1 cup diced carrot

1 Tbsp plus 1 tsp minced fresh garlic

1 cup diced celery

1 Tbsp cumin powder

Dash of dried oregano

2 tsp paprika

3 dashes hot sauce

1 bay leaf

2 sprigs chopped fresh cilantro

1 Tbsp coarse salt

Dash of freshly ground black pepper

1/4 cup tomato paste

2 tsp apple cider vinegar

2 cans (15 oz each) black beans (including  liquid)

2 cups water

 

Method

 

1. Heat olive oil in large saucepan. 

2. Add onion, peppers,  carrots, garlic, and celery and saute until vegetables 
are soft.

3. Add cumin, oregano, paprika, hot sauce, bay leaf,  cilantro, salt, and 
pepper.

4. Add tomato paste, vinegar, black beans, and water. 

5. Bring to boil, lower heat, and simmer 20 minutes.

6. Yield: 6 - 8 servings (2  quarts).
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[CnD] Vegetarian lentil soup

[Anna]

Vegetarian Lentil Soup

 

This recipe serves:  2 4 6 8

 

1 tablespoon olive oil

1/3 cup finely chopped carrot

1/3 cup finely chopped celery

1/3 cup finely chopped onion

1 sprig fresh or 1/4 teaspoon dried thyme freshly ground black pepper

1 1/2 quarts vegetable stock

2 cups dried lentils salt to taste

 

Method

 

1. Heat the olive oil in a saucepan over low heat. 

2. Add the carrot, celery, onion and thyme, season lightly with pepper and cook 

for 10 minutes. 

3. Do not add salt until the lentils are fully cooked, because salt will 
prevent the lentils from becoming tender.

4. Add the stock and lentils and bring to a boil quickly over high heat.

5. Lower the heat and simmer until the lentils are tender, about 1 hour.

6. Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.

7. If the soup is too thick, thin it by adding a little more stock. 

8. Raise the heat and bring the soup to a boil for 15 seconds.

9. Add salt and more pepper to taste.
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[CnD] Vegetarian soup

[Anna]

VEGETARIAN SOUP

 

1/2 cup cabbage

1/2 cup carrots

1/2 cup celery

1 scallion stalk

2 tablespoon peanut oil

6 cup water

1 tablespoon soy sauce

1 teaspoon sherry

1 teaspoon salt

1 dessertspoon pepper

 

Method

 

1. Cut cabbage, carrots, celery and scallion in strips. 

2. Heat oil in a deep pan. 

3. Add vegetables and stir-fry until they begin to soften (2 to 3 minutes). 

4. Add water, soy sauce, sherry, salt and pepper. 

5. Bring to a boil, then simmer, covered, 10 minutes. 

 

Variations: 

 

1. For the vegetables, substitute 1/2 cup fresh mushrooms, sliced; and 1 cup 
spinach, cut in 1-inch sections. 

2. Stir-fry the mushrooms 3 minutes, the spinach 1 to 2 minutes; then simmer, 

uncovered, 2 minutes. 

3. For the vegetables, substitute 1/4 cup mushrooms, 1/4 cup bamboo shoots,  
1/8 cup onions, 1 tomato,  and 1/4 cup pickled mustard cabbage, all diced. 

3. Stir-fry 5 to 6 minutes. 

4. Simmer as in step 3.
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[CnD] Vegetarian chili

[Anna]

Vegetarian Chili

 

Makes 6 Servings

 

Ingredients:

 

7 1/2 cups cooked beans, like pintos, anasazi, adzuki, or kidney (roughly

four 15-oz cans or 1 pound dried beans, cooked)

2 tablespoons quality extra-virgin olive oil

2 large onions, diced

1 dried or canned chipotle pepper

1 tablespoon mild red New Mexican chile powder, or to taste

1 tablespoon dried whole oregano

1 tablespoon ground cumin

1/2 teaspoon allspice

1 large can (28 ounces) crushed tomatoes, undrained

5 cloves garlic, mashed

Salt and pepper, to taste

 

Garnishes:

 

Chopped raw onion

Chopped tomato

Shredded lettuce

Tortillas

 

Instructions:

 

1. Drain beans in a colander.

2. Heat oil in a large dutch oven or saucepan. 

3. Add the onions and saute over medium heat until onions are soft and golden.

4. Crush the chipotle pepper if using dried, or mince if using canned.

5. Add the chipotle pepper, red chile powder, oregano, cumin and allspice to 
the onions. 

6. Cook for 2 minutes.

7. Add the tomatoes and beans. 

8. Simmer for 45 minutes, adding liquid if the mixture gets too dry.

9. Add salt and pepper to taste, and more chili if you want a hotter dish.

10. Serve in bowls with warm tortillas. 

11. Garnish with chopped raw onion, chopped tomato, and shredded lettuce.
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[CnD] Good Knife Skills

[Tom Dickhoner]

This website certainly has been a help to me. I believe many of the recipes are 
way too advanced for me, but that's okay.

As far as the knife is concerned, I make sure that when I am cutting, the food 
I want to cut is on a cutting voard. I feel with my fingers where I want to 
cut. I hold the knife with my right hand which is my cutting hand. With the 
other hand, I hold the vegetable or whatever it is that I want to cut to keep 
it from moving too far and to keep it stead on the cutting board. If the piece 
is too small I either just cut enough so that I can break it with my fingers, 
or I just let it be.

It is a matter of judgement. Cuts happen if your fingers are too close to the 
blade or if you try to cut something with no distance between your fingers and 
the knife.

As Nicole Massy said, the key is to be slow and to consentrate on what you are 
doing. Your risk of nicking yourself or cutting yourself so bad that you need 
to go to the emergency room will be slim.

Tom Dickhoner from Cincinnati, Ohio
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Re: [CnD] (no subject)

[Jan]

Bay leaves and old bay seasoning are not the same. Old bay seasoning is a
seasoning blend, usually used in crab or fish recipes. Bay leaves are herbs.
They come whole and also crushed.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Sunday, January 29, 2012 10:09 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] (no subject)


Hi everyone,

Lots of soup and/or sauce recipes call for a bay leaf. However, I have some
Old Bay Seasoning which is used for fish. Am I right to think I couldn't
substitute the seasoning for a bay leaf?

Looking forward to your words of wisdom

Since I've lost mine,

Nancy Martin

Oklahoma

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Re: [CnD] Good Knife Skills

[Nicole Massey]

One more thing to remember about knives.

A knife is a piece of metal or other hard material with a cutting surface
usually about an eighth of an inch thick, often smaller. That means the
dangerous part of the knife is the very small edge. Other than that surface
feature the rest of the knife is not the least bit dangerous unless you
smack something with it using a lot of force, so you can interact with the
knife very well with no risk of cutting yourself as long as you are mindful
of the edge. I learned this in knife fighting training, and it also applies
to using a knife in the kitchen.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner
Sent: Monday, January 30, 2012 8:40 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Good Knife Skills

This website certainly has been a help to me. I believe many of the recipes
are way too advanced for me, but that's okay.

As far as the knife is concerned, I make sure that when I am cutting, the
food I want to cut is on a cutting voard. I feel with my fingers where I
want to cut. I hold the knife with my right hand which is my cutting hand.
With the other hand, I hold the vegetable or whatever it is that I want to
cut to keep it from moving too far and to keep it stead on the cutting
board. If the piece is too small I either just cut enough so that I can
break it with my fingers, or I just let it be.

It is a matter of judgement. Cuts happen if your fingers are too close to
the blade or if you try to cut something with no distance between your
fingers and the knife.

As Nicole Massy said, the key is to be slow and to consentrate on what you
are doing. Your risk of nicking yourself or cutting yourself so bad that you
need to go to the emergency room will be slim.

Tom Dickhoner from Cincinnati, Ohio
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[CnD] Bagel Slicer

[Jan]

I just bought a bagel slicer like that. I love it. I also use it for English
muffins. I got it from maxi aids.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dawnelle
Sent: Monday, January 30, 2012 1:14 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Knife Skills yet Again


For cutting bagels, I bought a good bagel slicer.  To use it, you simply 
pull out the cutting blade which has a handle on top.  Then, place your 
bagel in the holder.  Now, place your slicing aparatus on top of the bagel, 
as close to the middle as you can, and then push down the slicer till it 
hits the bottom of the holder.  Give it a shimmy-shake and then pull out the

slicer.  The split bagel will either come out with the slicer--one half on 
each side--oor it'll remain in the holder and you then invert the holder to 
release the sliced bagel.  Easy and saves lots of cuts and scrapes.

Dawnelle

- Original Message - 
From: "Jude DaShiell" 
To: 
Sent: Sunday, January 29, 2012 10:40 PM
Subject: Re: [CnD] Knife Skills yet Again


> Bagles are best split using a fork around the circumfrance to be 
> split. Cutting bagles with a knife is too dangerous for sighted people 
> to do yet many Emergency Room visits happen nonetheless.
>
>
>  Jude 
>  
> 
>
> ___
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> Cookinginthedark@acbradio.org 
> http://acbradio.org/mailman/listinfo/cookinginthedark

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[CnD] knife technique

[Charles Rivard]

With all the talk about how to use a knife, I paid attention to how I do it 
when I was cutting a Hickory Farms beef stick into 3 equal lengths before 
running each cut section through an electric meat slicer to slice it very thin.

Picture this, keeping in mind that I am left handed.  When I say "left" think 
"right".  Grasp the knife handle, near where it joins the blade, in your left 
hand, curling all your fingers around the handle.  Place your thumb along the 
top edge, pointing away from you, straight forward, and extend your first 
finger, the one nearest your thumb, along the left side of the blade.  As you 
work, slowly, put a little pressure down with your thumb, and guide the knife 
with that first finger.  Let the very sharp edge of the blade do the work.  Do 
not force the knife into the meat.  If needed, measure the desired thickness of 
the slice of meat you want to cut with your right hand.  That's all there is to 
it.  HTH. d

---
Shepherds are the best beasts, but Labs are a close second.
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Re: [CnD] loading a dishwasher

[Drew Hunthausen]

Jerry,
I currently live with my parents in there home. They have a dish washer with
buttons which are also impossible to feel. My suggestion is to ask a sighted
friend what the different settings are on the washer. On my one that my
parents have there is one setting which takes care of 98 percent of the
loads. Unless you have a special kind of antique silverware or dishes this
settting works for everything. I had my mom put a raised dot on the button
for this setting. Now all I have to do to run the washer is put the soap in
close the door and push this button. The raised dots that you can get to put
on come in different sizes and stick very well. They are also possible to
take off without leaving a big mark. Hope this helps.

Drew
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader
Sent: Sunday, January 29, 2012 11:39 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

What's the best way to label the dish washer because Mine that came with my
newly rented house, doesn't have dials.
The landlord told me I couldn't mark up his appliances.
Yet I feel scratches all over the touch panel.
So that confuses me. I can't use it I guess unless any of you have any cool
suggestions?
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Sunday, January 29, 2012 10:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Just to add to this, once you are familiar with the types of dishes and
utensils you have in your kitchen I think it is the easiest to load the dish
washer as you go. When I finish eating or finish with a drinking glass I put
it into the dish washer. This makes it much easier, and you don't have
dishes sitting around on the counter to get in the way or break. When I
unload the clean dishes, I don't have any problem as I can recognize the
different types of dishes I use. Hope this helps


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Sunday, January 29, 2012 6:46 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] loading a dishwasher

I usually load the bottom part first with plates and silverware.  I put only
the sharp knives like steak knives in point down, everything else I put in
handle down.  I like to keep spoons together, forks, serving spoons, etc.
It's easier to unload.
I feel how the rows of prongs go in the dishwasher and then start putting in
the plates.  I like to keep them in neat rows also to make it easier to
unload.
Then I pull out the top shelf and begin putting glasses in with the top of
the glass facing the bottom of the dishwasher; same for cups and cereal
bols.  Some cooking utensils like slotted spoons, tongs, big stirring
spoons, can lay down on the top shelf.  Anything plastic also goes on this
shelf - like measureing cups and storage containers (make sure they are
dishwasher safe and you have to ask a sighted person).
I like to use premeasured packets probably of dishwasher detergent and I
don't use a softener to prevent spotting.
After a while, you'll get better at it when you use the same dishwasher all
the time.  Do not put wooden utensils or wooden-handled knives in the dw.  I
NEVER put sharp knives in even if they are dw safe so that I don't cut
myself when I am putting the dishes away.
So, there ya go.  Hope this helps.
I use my hands to feel where things go and it takes probably 3 times as long
as for a sighted person.  I don't care.
Jean


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[CnD] FOR CHARLES!

[marilyn deweese]

Hi Charles, if you wouldn't mind, could you tell me about your meat slicer?  
I'd love to have one.

If you wish, you could email me off list.

Marilyn
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[CnD] MAKE-AHEAD BREAKFAST COFFEE CAKE

[marilyn deweese]

MAKE-AHEAD BREAKFAST COFFEE CAKE 



Coffee Cake:



2 c. all purpose flour

1/2 tsp. salt

1 tsp. cinnamon

1 tsp. baking soda

1 tsp. baking powder

1 c. sugar

1/2 c. brown sugar

2/3 c. butter

2 eggs

1 c. plain yogurt (or buttermilk)

1 tsp. vanilla



Topping:



1/2 c. brown sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1/2 c. chopped walnuts



Cake:



In a large bowl, cream together butter and sugar. Add eggs, one at a time, 
beating well after each addition.



In a medium bowl, combine flour, salt, cinnamon, baking powder, baking soda, 
and 1 cup granulated sugar. Mix well. Stir in brown sugar and mix well.



Melt butter, allow to cool and stir in yogurt. Add the butter and yogurt 
mixture alternately with the flour mixture to the large bowl (with the butter,

sugar and eggs). Stir in vanilla; turn batter out into a greased 9x13-inch pan.



Topping:



Combine ingredients for topping and sprinkle over the top of batter.



Refrigerate for up to 12 hours before baking. Batter may thicken slightly; stir 
in a small amount of milk if needed to thin batter.



Bake in a preheated 350°F oven until a wooden pick inserted in center of cake 
comes out clean (about 35 minutes).



Servings: 15.  Enjoy.
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Re: [CnD] FOR CHARLES!

[jessica]

What is a meat slicer anyhow?

sent from my BrailleNote

- Original Message -
From: "marilyn deweese" Hi Charles, if you wouldn't mind, could you tell me about your 
meat slicer?  I'd love to have one.


If you wish, you could email me off list.

Marilyn
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Re: [CnD] FOR CHARLES!

[Drew Hunthausen]

I'd also like the info on this slicer, thanks

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn deweese
Sent: Monday, January 30, 2012 7:30 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] FOR CHARLES!

Hi Charles, if you wouldn't mind, could you tell me about your meat slicer?
I'd love to have one.

If you wish, you could email me off list.

Marilyn
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Re: [CnD] FOR CHARLES!

[Charles Rivard]

As it might interest others, I'll send it to the list.  I bought it years 
ago at Sam's Club.  It's a Hamilton Beach electric meat slicer, but not a 
commercial sized model.  Four suction cups hold it in place on the 
countertop as you work with it.  It has a platform that you place the meat 
on that is moved back and forth past a spinning round metal blade that is 
about an eighth of an inch thick.  The blade is turned by the electric 
motor.  One speed only, probably about 4 or 5 revolutions per second, but 
this is just a guess.  The piece of meat, or whatever you want to slice, can 
be up to about 6 inches long, and about the same width, and maybe about 4 to 
5 inches high.  There is a slat surface at the left end of this platform 
that has very sharp prongs about an eighth of an inch long, used to hold the 
meat in place.  There is a fence along the back, behind the blade, that you 
press the meat against as you move the platform to the right, toward the 
blade.  You set the thickness of the cut slices, from half an inch to a 
thirty-second of an inch, by turning a knob on the back of the machine, 
which moves the blade closer or farther away from this rear fence.  The cut 
slices fall behind the blade, in front of the back fence, as they are cut. 
You put a plate behind the machine to catch the cut slices.  At the very 
front of the machine, at the edge of the meat holding platform closest to 
you, is another large flat piece that has a knob that you hold with your 
right hand as you move the platform to the right, so your hands never get 
close to the blade.  This piece gradually moves closer and closer to the 
back fence as the piece of meat gets thinner and thinner until you can't cut 
any more due to the thinness of the piece.  When I bought it, the cost was 
about $125.  It works pretty fast, depending on how fast you move the 
platform, although you should not rush.  I just cut a 3-pound Hickory Farms 
beef stick into slices about as thick as thick pepperoni, maybe an eighth of 
an inch thick, and it took me about 10 to 15 minutes.  I can do the same 
with about a 5 to 6-pound boneless smoked ham in about the same time.  I cut 
it about lunch meat thickness after cutting it in half with a knife after it 
has cooled a bit after being smoked.


---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "marilyn deweese" 

To: 
Sent: Monday, January 30, 2012 9:29 AM
Subject: [CnD] FOR CHARLES!


Hi Charles, if you wouldn't mind, could you tell me about your meat 
slicer?  I'd love to have one.


If you wish, you could email me off list.

Marilyn
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Re: [CnD] FOR CHARLES!

[Charles Rivard]

It's a machine that slices meat?  (grin)  It slices lunch meat or whatever 
you run through it into very thin slices like what you can buy at a deli.


---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "jessica" 

To: 
Sent: Monday, January 30, 2012 9:46 AM
Subject: Re: [CnD] FOR CHARLES!



What is a meat slicer anyhow?

sent from my BrailleNote

- Original Message -
From: "marilyn deweese" Hi Charles, if you wouldn't mind, could you tell me about your meat 
slicer?  I'd love to have one.


If you wish, you could email me off list.

Marilyn
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Re: [CnD] loading a dishwasher

[Rebecca Manners]

I don't know how well this solution will work since you have been told "not 
to mark up" your landlord's appliances.  Here goes anyway.


Sometimes, my mom and I will buy little stick-on plastic crystals from 
Walmart.  They are tiny and are easy to remove when necessary.  If I 
remember correctly, they don't leave any glue behind.  You can get them from 
the craft section.


They also have some stick-on shapes made of some kind of spongey material 
which are also useful.


I hope this helps.

Becky

-Original Message- 
From: Jerry Mader

Sent: Monday, January 30, 2012 2:39 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

What's the best way to label the dish washer because Mine that came with my
newly rented house, doesn't have dials.
The landlord told me I couldn't mark up his appliances.
Yet I feel scratches all over the touch panel.
So that confuses me. I can't use it I guess unless any of you have any cool
suggestions?
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Sunday, January 29, 2012 10:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Just to add to this, once you are familiar with the types of dishes and
utensils you have in your kitchen I think it is the easiest to load the dish
washer as you go. When I finish eating or finish with a drinking glass I put
it into the dish washer. This makes it much easier, and you don't have
dishes sitting around on the counter to get in the way or break. When I
unload the clean dishes, I don't have any problem as I can recognize the
different types of dishes I use. Hope this helps


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Sunday, January 29, 2012 6:46 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] loading a dishwasher

I usually load the bottom part first with plates and silverware.  I put only
the sharp knives like steak knives in point down, everything else I put in
handle down.  I like to keep spoons together, forks, serving spoons, etc.
It's easier to unload.
I feel how the rows of prongs go in the dishwasher and then start putting in
the plates.  I like to keep them in neat rows also to make it easier to
unload.
Then I pull out the top shelf and begin putting glasses in with the top of
the glass facing the bottom of the dishwasher; same for cups and cereal
bols.  Some cooking utensils like slotted spoons, tongs, big stirring
spoons, can lay down on the top shelf.  Anything plastic also goes on this
shelf - like measureing cups and storage containers (make sure they are
dishwasher safe and you have to ask a sighted person).
I like to use premeasured packets probably of dishwasher detergent and I
don't use a softener to prevent spotting.
After a while, you'll get better at it when you use the same dishwasher all
the time.  Do not put wooden utensils or wooden-handled knives in the dw.  I
NEVER put sharp knives in even if they are dw safe so that I don't cut
myself when I am putting the dishes away.
So, there ya go.  Hope this helps.
I use my hands to feel where things go and it takes probably 3 times as long
as for a sighted person.  I don't care.
Jean


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Re: [CnD] knife technique

[Lois]

OK Charles, Talk to me more about cutting. I am left-handed also. I would think 
the forefinger would be the one on the top of the knife. I will try to keep 
this in mind and try it also. Why do you use the forefinger on the side of the 
knife? Is it because it is longer and it works better for guiding?

Lois
  - Original Message - 
  From: Charles Rivard 
  To: COOKING IN THE DARK 
  Sent: Monday, January 30, 2012 9:17 AM
  Subject: [CnD] knife technique


  With all the talk about how to use a knife, I paid attention to how I do it 
when I was cutting a Hickory Farms beef stick into 3 equal lengths before 
running each cut section through an electric meat slicer to slice it very thin.

  Picture this, keeping in mind that I am left handed.  When I say "left" think 
"right".  Grasp the knife handle, near where it joins the blade, in your left 
hand, curling all your fingers around the handle.  Place your thumb along the 
top edge, pointing away from you, straight forward, and extend your first 
finger, the one nearest your thumb, along the left side of the blade.  As you 
work, slowly, put a little pressure down with your thumb, and guide the knife 
with that first finger.  Let the very sharp edge of the blade do the work.  Do 
not force the knife into the meat.  If needed, measure the desired thickness of 
the slice of meat you want to cut with your right hand.  That's all there is to 
it.  HTH. d

  ---
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Re: [CnD] people may miss your message - Re: (no subject)

[Debbra Piening]

Absolutely!  If there isn't a subject, I automatically delete the message.  

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Monday, January 30, 2012 7:05 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] people may miss your message - Re: (no subject)

I checked this out of curiosity, as it was a reply.  To me, in general, if 
someone doesn't even take the time to write a subject line, they're not 
interested in getting responses, so I skip the message, because I have no 
idea of what it deals with.  No subject?  No interest.  If others do as I 
do, the subject line is very important.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Gerry Leary" 
To: 
Sent: Monday, January 30, 2012 5:34 AM
Subject: Re: [CnD] (no subject)


> No Old bay has more in it and it will make things taste different.  Try 
> just a little on your tung to check it out.
> - Original Message - 
> From: "Nancy Martin" 
> To: 
> Sent: Sunday, January 29, 2012 8:08 PM
> Subject: [CnD] (no subject)
>
>
>> Hi everyone,
>>
>> Lots of soup and/or sauce recipes call for a bay leaf. However, I have 
>> some
>> Old Bay Seasoning which is used for fish. Am I right to think I couldn't
>> substitute the seasoning for a bay leaf?
>>
>> Looking forward to your words of wisdom
>>
>> Since I've lost mine,
>>
>> Nancy Martin
>>
>> Oklahoma
>>
>> ___
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>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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> http://acbradio.org/mailman/listinfo/cookinginthedark 

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Re: [CnD] lasagna

[Lora Leggett]

That's a good question.  It has always absorbed and has come out perfectly.i 
have never put more than a cup of water to cover.


- Original Message - 
From: "Jan" 

To: 
Sent: Monday, January 30, 2012 9:18 AM
Subject: Re: [CnD] lasagna



How do you know if the liquid is enough or too much?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Sunday, January 29, 2012 8:00 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


I never boil lasagna or manicotti noodles anymore.  You can use your
favorite recipe and you do not have to use those special no boil noodles.
Just layer your regular metal or glass pans or a disposable pan, whichever
but the important part is to have enough liquid so your top layer of 
noodles


is submerged.  Even add water if the sauc is not enough.  It will look too
watery.  Then wrap it and chillit overnight or for at least 6 or 8 hours.
Then bake it and it will come out wonderful.  The extra liquid will absorb
into the noodles and they will come out nice and soft and you will never
know you didn't boil them first.
I find that it keeps oodles from breaking especially in the case of
manicotti that you are stuffing with the filling.  I stuff them raw and 
then


do it that way and they never break.
Lora

 Original Message - 
From: "Kathy Pingstock" 

To: 
Sent: Thursday, January 26, 2012 9:30 AM
Subject: [CnD] lasagna



A question that I have can I prepare my lasagna with everything that I
eill  use and prepare it in my disposal pan and cover with foil for
baking the  next day at supper tme, will this be okay or not a good
idea.

Kathy

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Re: [CnD] Bagel Slicer

[Debbra Piening]

I have one that I bought from NFB's website a few years ago.  I wouldnt be
without it.  It's called the Bagel Biter, but given the size of it,
especially the size of the blade (which is enclosed), we've renamed it the
Guillotine.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan
Sent: Monday, January 30, 2012 9:01 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Bagel Slicer

I just bought a bagel slicer like that. I love it. I also use it for English
muffins. I got it from maxi aids.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dawnelle
Sent: Monday, January 30, 2012 1:14 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Knife Skills yet Again


For cutting bagels, I bought a good bagel slicer.  To use it, you simply 
pull out the cutting blade which has a handle on top.  Then, place your 
bagel in the holder.  Now, place your slicing aparatus on top of the bagel, 
as close to the middle as you can, and then push down the slicer till it 
hits the bottom of the holder.  Give it a shimmy-shake and then pull out the

slicer.  The split bagel will either come out with the slicer--one half on 
each side--oor it'll remain in the holder and you then invert the holder to 
release the sliced bagel.  Easy and saves lots of cuts and scrapes.

Dawnelle

- Original Message - 
From: "Jude DaShiell" 
To: 
Sent: Sunday, January 29, 2012 10:40 PM
Subject: Re: [CnD] Knife Skills yet Again


> Bagles are best split using a fork around the circumfrance to be 
> split. Cutting bagles with a knife is too dangerous for sighted people 
> to do yet many Emergency Room visits happen nonetheless.
>
>
>  Jude 
>  
> 
>
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Re: [CnD] repost warm lemon cake please

[marilyn deweese]

WARM WINTER LEMON CAKE



Ingredients:



1 (2-layer size) box yellow cake mix



2 c cold milk



1 1/4 c water



2 (4-serving size) box Jell-O® Lemon Flavor Instant Pudding & Pie Filling



1/3 c granulated sugar



2 tbsp powdered sugar







Directions:



Heat oven to 350°F. Prepare cake batter as directed on box. Pour into 
greased 13"x9" baking dish; set aside. Pour milk & water into lg bowl. Add 
dry pudding




mixes & granulated sugar. Beat with wire whisk 2 min or until well blended. 
Pour over batter. Place baking dish on baking sheet to catch any sauce that




might bubble over sides of dish as dessert bakes. Bake 55-60 min or until 
wooden toothpick inserted in center comes out clean. Cool 20 min. Sauce will




thicken slightly as it cools. Sprinkle with powdered sugar. Spoon into 
serving dishes to serve warm. Store leftover dessert in refrigerator. Serve 
topped




with fresh raspberries, if desired.



16 servings



Substitute: Prepare as directed, using Jell-O® Vanilla Flavor Instant 
Pudding & Pie filling.  Enjoy.  From Sugar.


WARM LEMON CAKE



Ingredients:



1 (2-layer size) box yellow cake mix



2 c cold milk



1 1/4 c water



2 (4-serving size) box Jell-O® Lemon Flavor Instant Pudding & Pie Filling



1/3 c granulated sugar



2 tbsp powdered sugar







Directions:



Heat oven to 350°F. Prepare cake batter as directed on box. Pour into 
greased 13"x9" baking dish; set aside. Pour milk & water into lg bowl. Add 
dry pudding




mixes & granulated sugar. Beat with wire whisk 2 min or until well blended. 
Pour over batter. Place baking dish on baking sheet to catch any sauce that




might bubble over sides of dish as dessert bakes. Bake 55-60 min or until 
wooden toothpick inserted in center comes out clean. Cool 20 min. Sauce will




thicken slightly as it cools. Sprinkle with powdered sugar. Spoon into 
serving dishes to serve warm. Store leftover dessert in refrigerator. Serve 
topped




with fresh raspberries, if desired.



16 servings



Substitute: Prepare as directed, using Jell-O® Vanilla Flavor Instant 
Pudding & Pie filling.  Enjoy.  From Lora.


- Original Message - 
From: "Donald" 

To: "cooking dark" 
Sent: Sunday, January 29, 2012 4:17 PM
Subject: [CnD] repost warm lemon cake please



Please repost the warm lemon cake recipe.
Thanks, Donald
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Re: [CnD] loading a dishwasher

[Sugar]

Hi Jerry
On my dish washer, I have little dots placed on the setting I use.
I had my husband assist me at first with placing them on, but you can ask a 
neighbor or the electic Co, or what have you come and assist you.
these dots are the same one's I have on my key board, they are small, and 
yet large enought to feel.

they do come off with a bit of oil, so your landlord won't have a fit..smile
good luck
sugar

"Let Your Light So Shine before men,
so that they may see your good works and glorify our heavenly father in 
heaven.

`Matthew 5:16"
~Be Blessed, Sugar
- Original Message - 
From: "Jerry Mader" 

To: 
Sent: Sunday, January 29, 2012 11:39 PM
Subject: Re: [CnD] loading a dishwasher


What's the best way to label the dish washer because Mine that came with 
my

newly rented house, doesn't have dials.
The landlord told me I couldn't mark up his appliances.
Yet I feel scratches all over the touch panel.
So that confuses me. I can't use it I guess unless any of you have any 
cool

suggestions?
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew 
Hunthausen

Sent: Sunday, January 29, 2012 10:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Just to add to this, once you are familiar with the types of dishes and
utensils you have in your kitchen I think it is the easiest to load the 
dish
washer as you go. When I finish eating or finish with a drinking glass I 
put

it into the dish washer. This makes it much easier, and you don't have
dishes sitting around on the counter to get in the way or break. When I
unload the clean dishes, I don't have any problem as I can recognize the
different types of dishes I use. Hope this helps


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Sunday, January 29, 2012 6:46 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] loading a dishwasher

I usually load the bottom part first with plates and silverware.  I put 
only

the sharp knives like steak knives in point down, everything else I put in
handle down.  I like to keep spoons together, forks, serving spoons, etc.
It's easier to unload.
I feel how the rows of prongs go in the dishwasher and then start putting 
in

the plates.  I like to keep them in neat rows also to make it easier to
unload.
Then I pull out the top shelf and begin putting glasses in with the top of
the glass facing the bottom of the dishwasher; same for cups and cereal
bols.  Some cooking utensils like slotted spoons, tongs, big stirring
spoons, can lay down on the top shelf.  Anything plastic also goes on this
shelf - like measureing cups and storage containers (make sure they are
dishwasher safe and you have to ask a sighted person).
I like to use premeasured packets probably of dishwasher detergent and I
don't use a softener to prevent spotting.
After a while, you'll get better at it when you use the same dishwasher 
all
the time.  Do not put wooden utensils or wooden-handled knives in the dw. 
I

NEVER put sharp knives in even if they are dw safe so that I don't cut
myself when I am putting the dishes away.
So, there ya go.  Hope this helps.
I use my hands to feel where things go and it takes probably 3 times as 
long

as for a sighted person.  I don't care.
Jean


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Re: [CnD] loading a dishwasher

[Nicole Massey]

I have a different thought about this.

Your landlord is not complying with 805J standards for all people doing
business in this country by providing an inaccessible appliance in your home
and not  allowing you to do temporary enhancements to make it compliant to
federal law? Interesting.

That said, there are all kinds of adhesive dots out there that come off with
a bit of scrubbing. (Or at a whim when you're trying to use them) These
would not be permanent, and do the job nicely.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners
Sent: Monday, January 30, 2012 10:35 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

I don't know how well this solution will work since you have been told "not 
to mark up" your landlord's appliances.  Here goes anyway.

Sometimes, my mom and I will buy little stick-on plastic crystals from 
Walmart.  They are tiny and are easy to remove when necessary.  If I 
remember correctly, they don't leave any glue behind.  You can get them from

the craft section.

They also have some stick-on shapes made of some kind of spongey material 
which are also useful.

I hope this helps.

Becky

-Original Message- 
From: Jerry Mader
Sent: Monday, January 30, 2012 2:39 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

What's the best way to label the dish washer because Mine that came with my
newly rented house, doesn't have dials.
The landlord told me I couldn't mark up his appliances.
Yet I feel scratches all over the touch panel.
So that confuses me. I can't use it I guess unless any of you have any cool
suggestions?
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Sunday, January 29, 2012 10:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Just to add to this, once you are familiar with the types of dishes and
utensils you have in your kitchen I think it is the easiest to load the dish
washer as you go. When I finish eating or finish with a drinking glass I put
it into the dish washer. This makes it much easier, and you don't have
dishes sitting around on the counter to get in the way or break. When I
unload the clean dishes, I don't have any problem as I can recognize the
different types of dishes I use. Hope this helps


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Sunday, January 29, 2012 6:46 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] loading a dishwasher

I usually load the bottom part first with plates and silverware.  I put only
the sharp knives like steak knives in point down, everything else I put in
handle down.  I like to keep spoons together, forks, serving spoons, etc.
It's easier to unload.
I feel how the rows of prongs go in the dishwasher and then start putting in
the plates.  I like to keep them in neat rows also to make it easier to
unload.
Then I pull out the top shelf and begin putting glasses in with the top of
the glass facing the bottom of the dishwasher; same for cups and cereal
bols.  Some cooking utensils like slotted spoons, tongs, big stirring
spoons, can lay down on the top shelf.  Anything plastic also goes on this
shelf - like measureing cups and storage containers (make sure they are
dishwasher safe and you have to ask a sighted person).
I like to use premeasured packets probably of dishwasher detergent and I
don't use a softener to prevent spotting.
After a while, you'll get better at it when you use the same dishwasher all
the time.  Do not put wooden utensils or wooden-handled knives in the dw.  I
NEVER put sharp knives in even if they are dw safe so that I don't cut
myself when I am putting the dishes away.
So, there ya go.  Hope this helps.
I use my hands to feel where things go and it takes probably 3 times as long
as for a sighted person.  I don't care.
Jean


53 Year Old Mom Looks 33
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_

[CnD] Daily Digest

[Debbra Piening]

I understand there's a daily digest for this site.  In the interest of
cleaning up some of the clutter in my inbox, can you tell me something of
how this works?  Thanks.

 

 

Deb

 

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Re: [CnD] knife technique

[Nicole Massey]

Yes, that's exactly the reason to use the forefinger to guide -- it's longer
and provides more stability.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lois
Sent: Monday, January 30, 2012 10:39 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] knife technique

OK Charles, Talk to me more about cutting. I am left-handed also. I would
think the forefinger would be the one on the top of the knife. I will try to
keep this in mind and try it also. Why do you use the forefinger on the side
of the knife? Is it because it is longer and it works better for guiding?

Lois
  - Original Message - 
  From: Charles Rivard 
  To: COOKING IN THE DARK 
  Sent: Monday, January 30, 2012 9:17 AM
  Subject: [CnD] knife technique


  With all the talk about how to use a knife, I paid attention to how I do
it when I was cutting a Hickory Farms beef stick into 3 equal lengths before
running each cut section through an electric meat slicer to slice it very
thin.

  Picture this, keeping in mind that I am left handed.  When I say "left"
think "right".  Grasp the knife handle, near where it joins the blade, in
your left hand, curling all your fingers around the handle.  Place your
thumb along the top edge, pointing away from you, straight forward, and
extend your first finger, the one nearest your thumb, along the left side of
the blade.  As you work, slowly, put a little pressure down with your thumb,
and guide the knife with that first finger.  Let the very sharp edge of the
blade do the work.  Do not force the knife into the meat.  If needed,
measure the desired thickness of the slice of meat you want to cut with your
right hand.  That's all there is to it.  HTH. d

  ---
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[CnD] TNT, Pecan Coffee Can Cake recipe

[marilyn deweese]

TNT, Pecan Coffee Can Cake recipe

 

This delectable Southern pecan cake recipe is baked in coffee cans. Add a bow 
and give as a gift.

 

1 3/4 cups shortening 

1 pound light or dark brown sugar

6 eggs 

4 cups flour 

2 1/4 ounces lemon extract 

1 teaspoon baking powder 

4 cups coarsely chopped pecans 

1 (8 ounce) bottle red maraschino cherries, chopped 

 

Cream shortening and brown sugar together until smooth. Add eggs, one at a 
time, beating well after each addition.

 

Sift dry ingredients into creamed mixture, alternating with cherry juice and 
lemon extract. Fold in well drained, chopped cherries. Pour into 4 well greased,

13 ounce METAL coffee cans (if they have paper labels make sure to remove them).

 

Bake at 325 degrees F for 1 1/4 hours. Remove from oven and let cool 5 minutes 
before removing from pans. Keeps for several weeks.

 

Gift idea: Remove cakes from cans, allow to cool then put back in cans, place 
lid on top, add a bow.

 

NOTE: Can also be baked in 2 (9 x 5 x 3-inch) loaf pans for 1 hours, or in a 10 
inch tube pan for 2 hours.  Enjoy.  
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Re: [CnD] knife technique

[Charles Rivard]

Exactly.  The thumb provides downward pressure if needed, and the forefinger 
keeps the blade from wandering and also keeps the blade vertically straight. 
Point your forefinger where you want the knife to cut.


---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Lois" 

To: 
Sent: Monday, January 30, 2012 10:39 AM
Subject: Re: [CnD] knife technique


OK Charles, Talk to me more about cutting. I am left-handed also. I would 
think the forefinger would be the one on the top of the knife. I will try 
to keep this in mind and try it also. Why do you use the forefinger on the 
side of the knife? Is it because it is longer and it works better for 
guiding?


Lois
 - Original Message - 
 From: Charles Rivard

 To: COOKING IN THE DARK
 Sent: Monday, January 30, 2012 9:17 AM
 Subject: [CnD] knife technique


 With all the talk about how to use a knife, I paid attention to how I do 
it when I was cutting a Hickory Farms beef stick into 3 equal lengths 
before running each cut section through an electric meat slicer to slice 
it very thin.


 Picture this, keeping in mind that I am left handed.  When I say "left" 
think "right".  Grasp the knife handle, near where it joins the blade, in 
your left hand, curling all your fingers around the handle.  Place your 
thumb along the top edge, pointing away from you, straight forward, and 
extend your first finger, the one nearest your thumb, along the left side 
of the blade.  As you work, slowly, put a little pressure down with your 
thumb, and guide the knife with that first finger.  Let the very sharp 
edge of the blade do the work.  Do not force the knife into the meat.  If 
needed, measure the desired thickness of the slice of meat you want to cut 
with your right hand.  That's all there is to it.  HTH. d


 ---
 Shepherds are the best beasts, but Labs are a close second.
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[CnD] BUSY DAY CABBAGE ROLLS

[marilyn deweese]

These are quick, good and easy.



BUSY DAY CABBAGE ROLLS

2 TBS. oil
1 large onion, chopped
1 1/2 lbs. ground beef
parsley
salt, pepper
1/2 cup rice (cooked 10 minutes and drained)
3 lbs. cabbage, chopped
1 can tomato soup
1 can water
3 TBS. Worcestershire sauce

Preheat oven to 350. Cook onion, seasonings, meat until browned. Meanwhile, 
prepare rice. Combine with meat mixture. Spread in oiled 9x13 pan. Top with 
chopped cabbage. Combine tomato soup, water, pour over mixture in pan. Cover 
with foil, bake at 350 for 1 1/2 hours.  Enjoy.  From Laura.
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[CnD] Easy Honey Mustard Mozzarella Chicken

[Sugar]

Easy Honey Mustard Mozzarella Chicken 
Posted by Jackie


4 skinless, boneless chicken breast halves 
3/4 cup honey 
1/2 cup prepared mustard 
lemon pepper to taste 
4 slices bacon, cut in half 
1 cup shredded mozzarella cheese 
Preheat oven to 375 degrees F (190 degrees C). 

Place the chicken breast halves in a baking dish, and drizzle evenly with honey 
and mustard.

(I ususally use a plastic spatula, or with clean fingers, and, or a bbq brush, 
making sure I get all of it covered, but not to heavy) Sprinkle with lemon 
pepper. 

Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 
bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 
minutes, or until chicken juices run clear, bacon is crisp, and cheese is 
bubbly. 




"Let Your Light So Shine before men,
so that they may see your good works and glorify our heavenly father in heaven.
`Matthew 5:16"
~Be Blessed, Sugar
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Re: [CnD] loading a dishwasher

[Jerry Mader]

Oh yeah I know. I'm gonna burn him for that, but yeah he don't like marks on
his walls, appliances, or anything that belongs to him.
Dumb isn't it?
Well anyway I'm thinking about going ahead and doing it anyway, if he gets
me for breaking the lease, I'll nail him for Not being in  compliance with
the ADA laws.
That'll teach him!
Jerry Mader


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey
Sent: Monday, January 30, 2012 12:37 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

I have a different thought about this.

Your landlord is not complying with 805J standards for all people doing
business in this country by providing an inaccessible appliance in your home
and not  allowing you to do temporary enhancements to make it compliant to
federal law? Interesting.

That said, there are all kinds of adhesive dots out there that come off with
a bit of scrubbing. (Or at a whim when you're trying to use them) These
would not be permanent, and do the job nicely.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners
Sent: Monday, January 30, 2012 10:35 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

I don't know how well this solution will work since you have been told "not
to mark up" your landlord's appliances.  Here goes anyway.

Sometimes, my mom and I will buy little stick-on plastic crystals from
Walmart.  They are tiny and are easy to remove when necessary.  If I
remember correctly, they don't leave any glue behind.  You can get them from

the craft section.

They also have some stick-on shapes made of some kind of spongey material
which are also useful.

I hope this helps.

Becky

-Original Message-
From: Jerry Mader
Sent: Monday, January 30, 2012 2:39 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

What's the best way to label the dish washer because Mine that came with my
newly rented house, doesn't have dials.
The landlord told me I couldn't mark up his appliances.
Yet I feel scratches all over the touch panel.
So that confuses me. I can't use it I guess unless any of you have any cool
suggestions?
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Sunday, January 29, 2012 10:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Just to add to this, once you are familiar with the types of dishes and
utensils you have in your kitchen I think it is the easiest to load the dish
washer as you go. When I finish eating or finish with a drinking glass I put
it into the dish washer. This makes it much easier, and you don't have
dishes sitting around on the counter to get in the way or break. When I
unload the clean dishes, I don't have any problem as I can recognize the
different types of dishes I use. Hope this helps


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
Sent: Sunday, January 29, 2012 6:46 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] loading a dishwasher

I usually load the bottom part first with plates and silverware.  I put only
the sharp knives like steak knives in point down, everything else I put in
handle down.  I like to keep spoons together, forks, serving spoons, etc.
It's easier to unload.
I feel how the rows of prongs go in the dishwasher and then start putting in
the plates.  I like to keep them in neat rows also to make it easier to
unload.
Then I pull out the top shelf and begin putting glasses in with the top of
the glass facing the bottom of the dishwasher; same for cups and cereal
bols.  Some cooking utensils like slotted spoons, tongs, big stirring
spoons, can lay down on the top shelf.  Anything plastic also goes on this
shelf - like measureing cups and storage containers (make sure they are
dishwasher safe and you have to ask a sighted person).
I like to use premeasured packets probably of dishwasher detergent and I
don't use a softener to prevent spotting.
After a while, you'll get better at it when you use the same dishwasher all
the time.  Do not put wooden utensils or wooden-handled knives in the dw.  I
NEVER put sharp knives in even if they are dw safe so that I don't cut
myself when I am putting the dishes away.
So, there ya go.  Hope this helps.
I use my hands to feel where things go and it takes probably 3 times as long
as for a sighted person.  I don't care.
Jean


53 Year Old Mom Looks 33
The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried
http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc
___
Cookinginthedark maili

Re: [CnD] loading a dishwasher

[Jerry Mader]

How much does the clear label tape cost does anyone know?
Where can I find this at? 
Been lookin' all over the place even walmart won't carry any or none that my
family have saw anyway.
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady
Sent: Monday, January 30, 2012 7:32 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Clear dymo tape is your friend when it comes to making labels.  It does not
mar the surface and in the event that there is sticky residue when you
remove the labels, that can be removed with a product such as Goo Gone.

Carol

On 1/30/2012 2:39 AM, Jerry Mader wrote:
> What's the best way to label the dish washer because Mine that came 
> with my newly rented house, doesn't have dials.
> The landlord told me I couldn't mark up his appliances.
> Yet I feel scratches all over the touch panel.
> So that confuses me. I can't use it I guess unless any of you have any 
> cool suggestions?
> Jerry Mader
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew 
> Hunthausen
> Sent: Sunday, January 29, 2012 10:55 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
>
> Just to add to this, once you are familiar with the types of dishes 
> and utensils you have in your kitchen I think it is the easiest to 
> load the dish washer as you go. When I finish eating or finish with a 
> drinking glass I put it into the dish washer. This makes it much 
> easier, and you don't have dishes sitting around on the counter to get 
> in the way or break. When I unload the clean dishes, I don't have any 
> problem as I can recognize the different types of dishes I use. Hope 
> this helps
>
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean 
> Marcley
> Sent: Sunday, January 29, 2012 6:46 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] loading a dishwasher
>
> I usually load the bottom part first with plates and silverware.  I 
> put only the sharp knives like steak knives in point down, everything 
> else I put in handle down.  I like to keep spoons together, forks, serving
spoons, etc.
> It's easier to unload.
> I feel how the rows of prongs go in the dishwasher and then start 
> putting in the plates.  I like to keep them in neat rows also to make 
> it easier to unload.
> Then I pull out the top shelf and begin putting glasses in with the 
> top of the glass facing the bottom of the dishwasher; same for cups 
> and cereal bols.  Some cooking utensils like slotted spoons, tongs, 
> big stirring spoons, can lay down on the top shelf.  Anything plastic 
> also goes on this shelf - like measureing cups and storage containers 
> (make sure they are dishwasher safe and you have to ask a sighted person).
> I like to use premeasured packets probably of dishwasher detergent and 
> I don't use a softener to prevent spotting.
> After a while, you'll get better at it when you use the same 
> dishwasher all the time.  Do not put wooden utensils or wooden-handled 
> knives in the dw.  I NEVER put sharp knives in even if they are dw 
> safe so that I don't cut myself when I am putting the dishes away.
> So, there ya go.  Hope this helps.
> I use my hands to feel where things go and it takes probably 3 times 
> as long as for a sighted person.  I don't care.
> Jean
>
> 
> 53 Year Old Mom Looks 33
> The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried 
> http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 10.0.1416 / Virus Database: 2109/4775 - Release Date: 
> 01/29/12
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
> Cookinginthedark mailing list
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> http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] loading a dishwasher

[Sugar]

Hi, I get mine at any office supply store such as best buy, office depot, 
even at target at times, and, or Home depot, and at times at at a hardware 
store.

you may try a kraft store as Micheal's.

again, not sure but maybe blind mice mart has some?
I know that Maxi aides does.
then again, you are probably best just going near by and getting, that way 
you don't have to spend extra on shipping and handling.


sugar

"Let Your Light So Shine before men,
so that they may see your good works and glorify our heavenly father in 
heaven.

`Matthew 5:16"
~Be Blessed, Sugar
- Original Message - 
From: "Jerry Mader" 

To: 
Sent: Monday, January 30, 2012 12:29 PM
Subject: Re: [CnD] loading a dishwasher



How much does the clear label tape cost does anyone know?
Where can I find this at?
Been lookin' all over the place even walmart won't carry any or none that 
my

family have saw anyway.
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady
Sent: Monday, January 30, 2012 7:32 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Clear dymo tape is your friend when it comes to making labels.  It does 
not

mar the surface and in the event that there is sticky residue when you
remove the labels, that can be removed with a product such as Goo Gone.

Carol

On 1/30/2012 2:39 AM, Jerry Mader wrote:

What's the best way to label the dish washer because Mine that came
with my newly rented house, doesn't have dials.
The landlord told me I couldn't mark up his appliances.
Yet I feel scratches all over the touch panel.
So that confuses me. I can't use it I guess unless any of you have any
cool suggestions?
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew
Hunthausen
Sent: Sunday, January 29, 2012 10:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Just to add to this, once you are familiar with the types of dishes
and utensils you have in your kitchen I think it is the easiest to
load the dish washer as you go. When I finish eating or finish with a
drinking glass I put it into the dish washer. This makes it much
easier, and you don't have dishes sitting around on the counter to get
in the way or break. When I unload the clean dishes, I don't have any
problem as I can recognize the different types of dishes I use. Hope
this helps


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean
Marcley
Sent: Sunday, January 29, 2012 6:46 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] loading a dishwasher

I usually load the bottom part first with plates and silverware.  I
put only the sharp knives like steak knives in point down, everything
else I put in handle down.  I like to keep spoons together, forks, 
serving

spoons, etc.

It's easier to unload.
I feel how the rows of prongs go in the dishwasher and then start
putting in the plates.  I like to keep them in neat rows also to make
it easier to unload.
Then I pull out the top shelf and begin putting glasses in with the
top of the glass facing the bottom of the dishwasher; same for cups
and cereal bols.  Some cooking utensils like slotted spoons, tongs,
big stirring spoons, can lay down on the top shelf.  Anything plastic
also goes on this shelf - like measureing cups and storage containers
(make sure they are dishwasher safe and you have to ask a sighted 
person).

I like to use premeasured packets probably of dishwasher detergent and
I don't use a softener to prevent spotting.
After a while, you'll get better at it when you use the same
dishwasher all the time.  Do not put wooden utensils or wooden-handled
knives in the dw.  I NEVER put sharp knives in even if they are dw
safe so that I don't cut myself when I am putting the dishes away.
So, there ya go.  Hope this helps.
I use my hands to feel where things go and it takes probably 3 times
as long as for a sighted person.  I don't care.
Jean


53 Year Old Mom Looks 33
The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried
http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc
___
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-
No virus found in this message.
Checked by AVG - www.avg.com
Version: 10.0.1416 / Virus Database: 2109/4775 - Release Date:
01/29/12

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__

Re: [CnD] loading a dishwasher

[Jerry Mader]

OK, thank you so much.
Jerry Mader 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar
Sent: Monday, January 30, 2012 3:38 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Hi, I get mine at any office supply store such as best buy, office depot,
even at target at times, and, or Home depot, and at times at at a hardware
store.
you may try a kraft store as Micheal's.

again, not sure but maybe blind mice mart has some?
I know that Maxi aides does.
then again, you are probably best just going near by and getting, that way
you don't have to spend extra on shipping and handling.

sugar

"Let Your Light So Shine before men,
so that they may see your good works and glorify our heavenly father in
heaven.
`Matthew 5:16"
~Be Blessed, Sugar
- Original Message -
From: "Jerry Mader" 
To: 
Sent: Monday, January 30, 2012 12:29 PM
Subject: Re: [CnD] loading a dishwasher


> How much does the clear label tape cost does anyone know?
> Where can I find this at?
> Been lookin' all over the place even walmart won't carry any or none 
> that my family have saw anyway.
> Jerry Mader
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of 
> carollablady
> Sent: Monday, January 30, 2012 7:32 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
>
> Clear dymo tape is your friend when it comes to making labels.  It 
> does not mar the surface and in the event that there is sticky residue 
> when you remove the labels, that can be removed with a product such as 
> Goo Gone.
>
> Carol
>
> On 1/30/2012 2:39 AM, Jerry Mader wrote:
>> What's the best way to label the dish washer because Mine that came 
>> with my newly rented house, doesn't have dials.
>> The landlord told me I couldn't mark up his appliances.
>> Yet I feel scratches all over the touch panel.
>> So that confuses me. I can't use it I guess unless any of you have 
>> any cool suggestions?
>> Jerry Mader
>>
>> -Original Message-
>> From: cookinginthedark-boun...@acbradio.org
>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew 
>> Hunthausen
>> Sent: Sunday, January 29, 2012 10:55 PM
>> To: cookinginthedark@acbradio.org
>> Subject: Re: [CnD] loading a dishwasher
>>
>> Just to add to this, once you are familiar with the types of dishes 
>> and utensils you have in your kitchen I think it is the easiest to 
>> load the dish washer as you go. When I finish eating or finish with a 
>> drinking glass I put it into the dish washer. This makes it much 
>> easier, and you don't have dishes sitting around on the counter to 
>> get in the way or break. When I unload the clean dishes, I don't have 
>> any problem as I can recognize the different types of dishes I use. 
>> Hope this helps
>>
>>
>> -Original Message-
>> From: cookinginthedark-boun...@acbradio.org
>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean 
>> Marcley
>> Sent: Sunday, January 29, 2012 6:46 PM
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] loading a dishwasher
>>
>> I usually load the bottom part first with plates and silverware.  I 
>> put only the sharp knives like steak knives in point down, everything 
>> else I put in handle down.  I like to keep spoons together, forks, 
>> serving
> spoons, etc.
>> It's easier to unload.
>> I feel how the rows of prongs go in the dishwasher and then start 
>> putting in the plates.  I like to keep them in neat rows also to make 
>> it easier to unload.
>> Then I pull out the top shelf and begin putting glasses in with the 
>> top of the glass facing the bottom of the dishwasher; same for cups 
>> and cereal bols.  Some cooking utensils like slotted spoons, tongs, 
>> big stirring spoons, can lay down on the top shelf.  Anything plastic 
>> also goes on this shelf - like measureing cups and storage containers 
>> (make sure they are dishwasher safe and you have to ask a sighted 
>> person).
>> I like to use premeasured packets probably of dishwasher detergent 
>> and I don't use a softener to prevent spotting.
>> After a while, you'll get better at it when you use the same 
>> dishwasher all the time.  Do not put wooden utensils or 
>> wooden-handled knives in the dw.  I NEVER put sharp knives in even if 
>> they are dw safe so that I don't cut myself when I am putting the dishes
away.
>> So, there ya go.  Hope this helps.
>> I use my hands to feel where things go and it takes probably 3 times 
>> as long as for a sighted person.  I don't care.
>> Jean
>>
>> 
>> 53 Year Old Mom Looks 33
>> The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried 
>> http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@a

Re: [CnD] BUSY DAY CABBAGE ROLLS

[Debbra Piening]

Marilyn, am I reading this correctly?  Is this mixture not formed into
rolls?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn deweese
Sent: Monday, January 30, 2012 12:59 PM
To: cookinginthedark@acbradio.org
Cc: cooking-frie...@yahoogroups.com
Subject: [CnD] BUSY DAY CABBAGE ROLLS

These are quick, good and easy.



BUSY DAY CABBAGE ROLLS

2 TBS. oil
1 large onion, chopped
1 1/2 lbs. ground beef
parsley
salt, pepper
1/2 cup rice (cooked 10 minutes and drained)
3 lbs. cabbage, chopped
1 can tomato soup
1 can water
3 TBS. Worcestershire sauce

Preheat oven to 350. Cook onion, seasonings, meat until browned. Meanwhile,
prepare rice. Combine with meat mixture. Spread in oiled 9x13 pan. Top with
chopped cabbage. Combine tomato soup, water, pour over mixture in pan. Cover
with foil, bake at 350 for 1 1/2 hours.  Enjoy.  From Laura.
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Re: [CnD] loading a dishwasher

[Denise Millette]

Even a bit of masking tape maybe enough to let u mark without leaving residue. 

Denise Millette
Discovery Toys Educational Consultant

On Jan 30, 2012, at 9:37 AM, "Nicole Massey"  wrote:

> I have a different thought about this.
> 
> Your landlord is not complying with 805J standards for all people doing
> business in this country by providing an inaccessible appliance in your home
> and not  allowing you to do temporary enhancements to make it compliant to
> federal law? Interesting.
> 
> That said, there are all kinds of adhesive dots out there that come off with
> a bit of scrubbing. (Or at a whim when you're trying to use them) These
> would not be permanent, and do the job nicely.
> 
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners
> Sent: Monday, January 30, 2012 10:35 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
> 
> I don't know how well this solution will work since you have been told "not 
> to mark up" your landlord's appliances.  Here goes anyway.
> 
> Sometimes, my mom and I will buy little stick-on plastic crystals from 
> Walmart.  They are tiny and are easy to remove when necessary.  If I 
> remember correctly, they don't leave any glue behind.  You can get them from
> 
> the craft section.
> 
> They also have some stick-on shapes made of some kind of spongey material 
> which are also useful.
> 
> I hope this helps.
> 
> Becky
> 
> -Original Message- 
> From: Jerry Mader
> Sent: Monday, January 30, 2012 2:39 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
> 
> What's the best way to label the dish washer because Mine that came with my
> newly rented house, doesn't have dials.
> The landlord told me I couldn't mark up his appliances.
> Yet I feel scratches all over the touch panel.
> So that confuses me. I can't use it I guess unless any of you have any cool
> suggestions?
> Jerry Mader
> 
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
> Sent: Sunday, January 29, 2012 10:55 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
> 
> Just to add to this, once you are familiar with the types of dishes and
> utensils you have in your kitchen I think it is the easiest to load the dish
> washer as you go. When I finish eating or finish with a drinking glass I put
> it into the dish washer. This makes it much easier, and you don't have
> dishes sitting around on the counter to get in the way or break. When I
> unload the clean dishes, I don't have any problem as I can recognize the
> different types of dishes I use. Hope this helps
> 
> 
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Marcley
> Sent: Sunday, January 29, 2012 6:46 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] loading a dishwasher
> 
> I usually load the bottom part first with plates and silverware.  I put only
> the sharp knives like steak knives in point down, everything else I put in
> handle down.  I like to keep spoons together, forks, serving spoons, etc.
> It's easier to unload.
> I feel how the rows of prongs go in the dishwasher and then start putting in
> the plates.  I like to keep them in neat rows also to make it easier to
> unload.
> Then I pull out the top shelf and begin putting glasses in with the top of
> the glass facing the bottom of the dishwasher; same for cups and cereal
> bols.  Some cooking utensils like slotted spoons, tongs, big stirring
> spoons, can lay down on the top shelf.  Anything plastic also goes on this
> shelf - like measureing cups and storage containers (make sure they are
> dishwasher safe and you have to ask a sighted person).
> I like to use premeasured packets probably of dishwasher detergent and I
> don't use a softener to prevent spotting.
> After a while, you'll get better at it when you use the same dishwasher all
> the time.  Do not put wooden utensils or wooden-handled knives in the dw.  I
> NEVER put sharp knives in even if they are dw safe so that I don't cut
> myself when I am putting the dishes away.
> So, there ya go.  Hope this helps.
> I use my hands to feel where things go and it takes probably 3 times as long
> as for a sighted person.  I don't care.
> Jean
> 
> 
> 53 Year Old Mom Looks 33
> The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried
> http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc
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> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 10.0.1416 / Virus Database: 

Re: [CnD] lasagna

[Jan]

A cup of water besides the 32 ounces sauce? Is it a cup all the time. Or do
you check to see how much it needs and then add the water? I want to make
sure.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Monday, January 30, 2012 11:45 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


That's a good question.  It has always absorbed and has come out perfectly.i

have never put more than a cup of water to cover.

- Original Message - 
From: "Jan" 
To: 
Sent: Monday, January 30, 2012 9:18 AM
Subject: Re: [CnD] lasagna


> How do you know if the liquid is enough or too much?
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora 
> Leggett
> Sent: Sunday, January 29, 2012 8:00 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] lasagna
>
>
> I never boil lasagna or manicotti noodles anymore.  You can use your 
> favorite recipe and you do not have to use those special no boil 
> noodles. Just layer your regular metal or glass pans or a disposable 
> pan, whichever but the important part is to have enough liquid so your 
> top layer of noodles
>
> is submerged.  Even add water if the sauc is not enough.  It will look 
> too watery.  Then wrap it and chillit overnight or for at least 6 or 8 
> hours. Then bake it and it will come out wonderful.  The extra liquid 
> will absorb into the noodles and they will come out nice and soft and 
> you will never know you didn't boil them first. I find that it keeps 
> oodles from breaking especially in the case of manicotti that you are 
> stuffing with the filling.  I stuff them raw and then
>
> do it that way and they never break.
> Lora
>
>  Original Message -
> From: "Kathy Pingstock" 
> To: 
> Sent: Thursday, January 26, 2012 9:30 AM
> Subject: [CnD] lasagna
>
>
>>A question that I have can I prepare my lasagna with everything that I 
>>eill  use and prepare it in my disposal pan and cover with foil for 
>>baking the  next day at supper tme, will this be okay or not a good 
>>idea.
>>
>> Kathy
>>
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Re: [CnD] Bagel Slicer

[Jan]

Well, it is like a guilotine. And it is called a bagel biter.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening
Sent: Monday, January 30, 2012 11:58 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Bagel Slicer


I have one that I bought from NFB's website a few years ago.  I wouldnt be
without it.  It's called the Bagel Biter, but given the size of it,
especially the size of the blade (which is enclosed), we've renamed it the
Guillotine.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jan
Sent: Monday, January 30, 2012 9:01 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Bagel Slicer

I just bought a bagel slicer like that. I love it. I also use it for English
muffins. I got it from maxi aids.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dawnelle
Sent: Monday, January 30, 2012 1:14 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Knife Skills yet Again


For cutting bagels, I bought a good bagel slicer.  To use it, you simply 
pull out the cutting blade which has a handle on top.  Then, place your 
bagel in the holder.  Now, place your slicing aparatus on top of the bagel, 
as close to the middle as you can, and then push down the slicer till it 
hits the bottom of the holder.  Give it a shimmy-shake and then pull out the

slicer.  The split bagel will either come out with the slicer--one half on 
each side--oor it'll remain in the holder and you then invert the holder to 
release the sliced bagel.  Easy and saves lots of cuts and scrapes.

Dawnelle

- Original Message - 
From: "Jude DaShiell" 
To: 
Sent: Sunday, January 29, 2012 10:40 PM
Subject: Re: [CnD] Knife Skills yet Again


> Bagles are best split using a fork around the circumfrance to be
> split. Cutting bagles with a knife is too dangerous for sighted people 
> to do yet many Emergency Room visits happen nonetheless.
>
>
>  Jude
>  
> 
>
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[CnD] Knife skills and cabbage

[Sheila Rieger]

Hello All,
Regarding our discussion about knife skills, I do a little cheating.
Whenever anything calls for shredded cabbage, e.g. Anna's vegetarian 
soup, I purchase a bag of cole slaw.  I have tried shredding a 
cabbage with a knife, as I don't have a food processor, and Oh Boy! I 
can spend months cleaning up the kitchen afterwards.

So time is money too, and why not cheat when you can?

Sheila,
Vancouver, Canada.

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Re: [CnD] Knife skills and cabbage

[Lora Leggett]

I was given a nice big food processor by my husband for Christmas of 2010 
but did not open it until this month because we have had so much illness 
this past year.  It is wonderful and I can slice perfect tomatoes, onions, 
cucumbers and green peppers.  Whey you put cabbage through the slicing blade 
it comes out shredded and when you put it through the grating blade you get 
the fine stuff like the coleslaw at KFC or what we used to get at fish and 
chips places when I was growing up.
All the food falls down into the big bowl and so no cleaning up all over the 
kitchen.
It has a wider opening so you can put a tomato or an onion in there.  It is 
wide enough for two of those pushers on a normal food processor.  You just 
have to pulse the motor to slice the onion or tomato it is that quick.
I think the unit was 90 or 100 dollars, and it is made by Hamilton Beach. 
They say they have a blade for French fries and I want to get it.  It comes 
with the chopping blade, a very sharp one shaped like those little chopping 
jars you get but larger and sharper, and then the flat round blade that has 
a slicing blade on one side and a grating blade on the other.
I like it because the bowl holds a lot and you can make your whole salad 
right in the bowl and scoop it into your eating bowl.
I am hoping this is the last piece of equipment like that I will ever need. 
My small procesor was so frustrating because I had to keep stopping to load 
it again and again just to make a casserole of scalloped potatoes with 
onions.


- Original Message - 
From: "Sheila Rieger" 

To: "Cooking in the Dark" 
Sent: Monday, January 30, 2012 4:56 PM
Subject: [CnD] Knife skills and cabbage



Hello All,
Regarding our discussion about knife skills, I do a little cheating.
Whenever anything calls for shredded cabbage, e.g. Anna's vegetarian soup, 
I purchase a bag of cole slaw.  I have tried shredding a cabbage with a 
knife, as I don't have a food processor, and Oh Boy! I can spend months 
cleaning up the kitchen afterwards.

So time is money too, and why not cheat when you can?

Sheila,
Vancouver, Canada.

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Re: [CnD] Knife skills and cabbage

[Charles Rivard]

Sounds like the Hamilton Beach, and it's called either a "wide mouth" or 
"big mouth" food processor.  It has a 14 cup capacity.  I have one, and it's 
very fast, and great.  I haven't used it very often, but it makes kitchen 
work not take anywhere near as long as doing stuff by hand, and it does it 
better.


---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Lora Leggett" 

To: 
Sent: Monday, January 30, 2012 6:13 PM
Subject: Re: [CnD] Knife skills and cabbage


I was given a nice big food processor by my husband for Christmas of 2010 
but did not open it until this month because we have had so much illness 
this past year.  It is wonderful and I can slice perfect tomatoes, onions, 
cucumbers and green peppers.  Whey you put cabbage through the slicing 
blade it comes out shredded and when you put it through the grating blade 
you get the fine stuff like the coleslaw at KFC or what we used to get at 
fish and chips places when I was growing up.
All the food falls down into the big bowl and so no cleaning up all over 
the kitchen.
It has a wider opening so you can put a tomato or an onion in there.  It 
is wide enough for two of those pushers on a normal food processor.  You 
just have to pulse the motor to slice the onion or tomato it is that 
quick.
I think the unit was 90 or 100 dollars, and it is made by Hamilton Beach. 
They say they have a blade for French fries and I want to get it.  It 
comes with the chopping blade, a very sharp one shaped like those little 
chopping jars you get but larger and sharper, and then the flat round 
blade that has a slicing blade on one side and a grating blade on the 
other.
I like it because the bowl holds a lot and you can make your whole salad 
right in the bowl and scoop it into your eating bowl.
I am hoping this is the last piece of equipment like that I will ever 
need. My small procesor was so frustrating because I had to keep stopping 
to load it again and again just to make a casserole of scalloped potatoes 
with onions.


- Original Message - 
From: "Sheila Rieger" 

To: "Cooking in the Dark" 
Sent: Monday, January 30, 2012 4:56 PM
Subject: [CnD] Knife skills and cabbage



Hello All,
Regarding our discussion about knife skills, I do a little cheating.
Whenever anything calls for shredded cabbage, e.g. Anna's vegetarian 
soup, I purchase a bag of cole slaw.  I have tried shredding a cabbage 
with a knife, as I don't have a food processor, and Oh Boy! I can spend 
months cleaning up the kitchen afterwards.

So time is money too, and why not cheat when you can?

Sheila,
Vancouver, Canada.

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Re: [CnD] Daily Digest

[Lora Leggett]

I don't have it for this but I was on digest for a little while in some of 
my groups.  They will send maybe 25 messages on one page.  You just open it 
and read down the page and it is kind of like the messages come when you go 
on Yahoo's web site and read archives in your groups.  They are sent out 
either once a day or when enough messages add up to make a page.
That way it takes a little more reading but you do not have so many messages 
coming to your in box.


- Original Message - 
From: "Debbra Piening" 

To: 
Sent: Monday, January 30, 2012 12:40 PM
Subject: [CnD] Daily Digest



I understand there's a daily digest for this site.  In the interest of
cleaning up some of the clutter in my inbox, can you tell me something of
how this works?  Thanks.





Deb



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Re: [CnD] Tempeh and Green Vegetables

[Jean Hunt]

Hi Could some one please tell me what Tempeh is? I have never heard of it.
Thank you 
Jean

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rhonda Scott
Sent: Monday, January 30, 2012 8:09 AM
To: cookinginthedark@acbradio.org
Subject: [CnD] Tempeh and Green Vegetables

Tempeh and Green Vegetables
 
4 oz tempeh chopped into 1/2 inch cubes
1/4 cup low sodium soy sauce
5 cups raw broccoli, asparagus, and green beans
 
Cook tempeh and 1/8 cup soy sauce on medium heat in covered pan for a few
minutes. Stir occasionally.
 
Add vegetables and the rest of the soy sauce, and cook covered until
vegetables are tender. Add extra soy sauce if necessary.
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Re: [CnD] lasagna

[Lora Leggett]

It is kind of a judgement thing.  The jars ar 32 ounce or sometimes 28 now, 
and when yu are using mushroom soup they are cans and I don't like to dilute 
it much.
I just feels a little bit liquidy on top when you first do it and the 
absorbing into the noodles overnight is taking the place of boiling them. 
When I bake it somehow it has always come out wonderful.  I have even added 
a bit of water at baking time if dry noodles are exposed.


- Original Message - 
From: "Jan" 

To: 
Sent: Monday, January 30, 2012 4:54 PM
Subject: Re: [CnD] lasagna



A cup of water besides the 32 ounces sauce? Is it a cup all the time. Or do
you check to see how much it needs and then add the water? I want to make
sure.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Monday, January 30, 2012 11:45 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


That's a good question.  It has always absorbed and has come out 
perfectly.i


have never put more than a cup of water to cover.

- Original Message - 
From: "Jan" 

To: 
Sent: Monday, January 30, 2012 9:18 AM
Subject: Re: [CnD] lasagna



How do you know if the liquid is enough or too much?

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora
Leggett
Sent: Sunday, January 29, 2012 8:00 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna


I never boil lasagna or manicotti noodles anymore.  You can use your
favorite recipe and you do not have to use those special no boil
noodles. Just layer your regular metal or glass pans or a disposable
pan, whichever but the important part is to have enough liquid so your
top layer of noodles

is submerged.  Even add water if the sauc is not enough.  It will look
too watery.  Then wrap it and chillit overnight or for at least 6 or 8
hours. Then bake it and it will come out wonderful.  The extra liquid
will absorb into the noodles and they will come out nice and soft and
you will never know you didn't boil them first. I find that it keeps
oodles from breaking especially in the case of manicotti that you are
stuffing with the filling.  I stuff them raw and then

do it that way and they never break.
Lora

 Original Message -
From: "Kathy Pingstock" 
To: 
Sent: Thursday, January 26, 2012 9:30 AM
Subject: [CnD] lasagna



A question that I have can I prepare my lasagna with everything that I
eill  use and prepare it in my disposal pan and cover with foil for
baking the  next day at supper tme, will this be okay or not a good
idea.

Kathy

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Re: [CnD] Everyone Read! Purpose Of Cooking In The Dark

[olb]

Dale, this message is both extremely inspiring and informative.

And a big _amen!_ to checking texture of food when preparing it with the use 
of your hands.  I'll wager that even sighted cooks do use their hands for 
things like making meat loaf.  Just mixing the ingredients with a fork or a 
wooden spoon won't provide the even distribution that your hands will.  Of 
course, cleanliness is the key here.  Don't come in from the barn and plunge 
your hands directly into the cookie dough to test for thorough blending!  (a 
sample of Leather Bat Humour)


Anyway, Dale, your gem of a message is a keeper for me.

Thank you for addressing this subject so ably.

CB:  The Old Leather Bat


- Original Message - 
From: "Dale" 

To: 
Sent: Sunday, January 29, 2012 8:54 PM
Subject: [CnD] Everyone Read! Purpose Of Cooking In The Dark



Howdy All,
When this list started, it was to  be used as an aid and teaching tool 
dealing with cooking.
This covers a huge range of topics...a lot larger than just trading 
recipes back and forth.

They include everything from getting the food to cleaning up afterwards.
Tips, Ideas, Strategies, how to questions are all welcome and encouraged.
I remember what it was like when I first lost my sight...
The unknown scared the hell out of me.
Getting information on how to cook and be independent in the kitchen was 
hard to come by...I had lots of questions and no where to find the 
answers.

This list is intended to change all that.
Topics about grocery shopping, labeling food items, cookware, and 
products, food storage and prep, how do I do something...cleaning up 
afterwards...are all welcome here.

As long as it can be related to cooking the topics are welcome.
Now how to download a file on a computer or how to wash clothes, vacuum a 
floor, etc are not for this list.

Jessica, the questions you want to ask,
She wrote: "I was going to ask other questions like how to load and unload 
a dishwasher and how to make food look good when you are going to be 
serving it to a bunch of people and how to tell wen all of the ingredients 
are mixed in to the food properly and lots of other stuff as well.
These  are perfectly fine here...Everyone on this list should stop and put 
themselves in
the other person's shoes and just think about what that person is  really 
needing help...it is hard enough to  get up off the couch and start living 
life as a blind person.
We should applaud everyone that does this and wants to learn how to do 
things in the kitchen as a blind person.
Everyone on this list has different skill levels in the kitchen and I love 
it when we help each other!

Now, how about getting Jessica some answers to her questions?
How to load a dishwasher?
How to present food to a large group of people?
How to know when the ingredients are mixed in...I get my hands in it! 
Feeling around in the mixed ingredients ill tell you allot.
I fell around the edges of the bowl above the mixed portion when doing 
whet ingredients, feeling for dry mix that is not in the wet mix part...

Get your hands in it and feel around!
food presentable when serving?
Great information and awesome support...and fabulous recipes.
Not to mention the wonderful cast of characters we have on this list...
it all equals Cooking In The Dark!
Let's not lose sight of what this list is here to do...no pun intended!
Now, If anyone has a question or a problem about what someone else is 
posting, contact me or steve off list.
Forward us the message and your concerns about why you don't think it 
should be posted to our list.

My address:
cookinginthed...@att.net
Steve's Address:
stev...@suddenlink.net
(And ya'll might want to congratulate Steve on his upcoming wedding in 
April, off list please, and also thank him for the work he does for all of 
us on this list.)

We will handle the matter discreetly and privately.
Keep on Cooking,
Dale Campbell
List Owner
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[CnD] O/T, RE: Daily Digest

[Debbra Piening]

Thanks, Laura, for the info.  I was actually wanting this for another list
and inadvertently sent the message to the wrong place.  I'll give this other
list a chance, but it's good to have the option.


Deb


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Monday, January 30, 2012 6:34 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Daily Digest

I don't have it for this but I was on digest for a little while in some of 
my groups.  They will send maybe 25 messages on one page.  You just open it 
and read down the page and it is kind of like the messages come when you go 
on Yahoo's web site and read archives in your groups.  They are sent out 
either once a day or when enough messages add up to make a page.
That way it takes a little more reading but you do not have so many messages

coming to your in box.

- Original Message - 
From: "Debbra Piening" 
To: 
Sent: Monday, January 30, 2012 12:40 PM
Subject: [CnD] Daily Digest


>I understand there's a daily digest for this site.  In the interest of
> cleaning up some of the clutter in my inbox, can you tell me something of
> how this works?  Thanks.
>
>
>
>
>
> Deb
>
>
>
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Re: [CnD] Tempeh and Green Vegetables

[Bradley Eaton]

Hi Jean,

Tempeh is a kind of soy product that is made up of soy beans, vinegar, 
soy sauce and a Rhizopus culture (don't ask me what that is, all I know 
it is a Tempeh starter - something that holds the other ingredients 
together).  Living in Australia, we get the NutriSoy Tempeh and it is 
quite nice even on sandwiches.  The one we have is like a small cake 
block, which can be cut up into either strips, cubes or anything.   I 
don't know what kind you'd get were you are, but I'm pretty sure they're 
all done the same way.  If you want more information on what Tempeh is, 
you can find it at http://www.tempeh.info/, or at Wikipedia 
(http://en.wikipedia.org/wiki/Tempeh).  I think you can even buy Tempeh 
sausage rolls also.  I know this because my Mum and my brother are both 
vegetarian (well, they do eat fish, just not meat).


Sorry that I couldn't be of any more help, but this is pretty much all I 
know.


Cheers!

Bradley
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Re: [CnD] Knife skills and cabbage

[Lora Leggett]

Yes, I think it is called the Big Mouth.  Would you happen to have the toll 
free number for Hamilton Beach?  They have a blade for French fries and I 
would like to call and order it.

Lora

- Original Message - 
From: "Charles Rivard" 

To: 
Sent: Monday, January 30, 2012 7:20 PM
Subject: Re: [CnD] Knife skills and cabbage


Sounds like the Hamilton Beach, and it's called either a "wide mouth" or 
"big mouth" food processor.  It has a 14 cup capacity.  I have one, and 
it's very fast, and great.  I haven't used it very often, but it makes 
kitchen work not take anywhere near as long as doing stuff by hand, and it 
does it better.


---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Lora Leggett" 

To: 
Sent: Monday, January 30, 2012 6:13 PM
Subject: Re: [CnD] Knife skills and cabbage


I was given a nice big food processor by my husband for Christmas of 2010 
but did not open it until this month because we have had so much illness 
this past year.  It is wonderful and I can slice perfect tomatoes, onions, 
cucumbers and green peppers.  Whey you put cabbage through the slicing 
blade it comes out shredded and when you put it through the grating blade 
you get the fine stuff like the coleslaw at KFC or what we used to get at 
fish and chips places when I was growing up.
All the food falls down into the big bowl and so no cleaning up all over 
the kitchen.
It has a wider opening so you can put a tomato or an onion in there.  It 
is wide enough for two of those pushers on a normal food processor.  You 
just have to pulse the motor to slice the onion or tomato it is that 
quick.
I think the unit was 90 or 100 dollars, and it is made by Hamilton Beach. 
They say they have a blade for French fries and I want to get it.  It 
comes with the chopping blade, a very sharp one shaped like those little 
chopping jars you get but larger and sharper, and then the flat round 
blade that has a slicing blade on one side and a grating blade on the 
other.
I like it because the bowl holds a lot and you can make your whole salad 
right in the bowl and scoop it into your eating bowl.
I am hoping this is the last piece of equipment like that I will ever 
need. My small procesor was so frustrating because I had to keep stopping 
to load it again and again just to make a casserole of scalloped potatoes 
with onions.


- Original Message - 
From: "Sheila Rieger" 

To: "Cooking in the Dark" 
Sent: Monday, January 30, 2012 4:56 PM
Subject: [CnD] Knife skills and cabbage



Hello All,
Regarding our discussion about knife skills, I do a little cheating.
Whenever anything calls for shredded cabbage, e.g. Anna's vegetarian 
soup, I purchase a bag of cole slaw.  I have tried shredding a cabbage 
with a knife, as I don't have a food processor, and Oh Boy! I can spend 
months cleaning up the kitchen afterwards.

So time is money too, and why not cheat when you can?

Sheila,
Vancouver, Canada.

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[CnD] FWD: Take a look at this

[Barbara Esposito, MSW]

whats up
I hated borrowing money from my friends this was my last resort despite the 
circumstances I remained hopeful
http://wte.eu.interia.pl/lastnews/51MatthewJones/ now I am recognized all over 
the place
you could do it too...

see you

--
Sent using Verizon.net Mobile
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Re: [CnD] loading a dishwasher

[Jean Hunt]

Jerry maybe you could get your landlord to come and assist you in placing
these nifty dots on the dish washer and he can then see that they will not
leave unsightly marks when you decide to move as you will be willing to take
the dots off before he inspects . I have done that and it helps the  rapport
with the land lord too. 
Jean  

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sugar
Sent: Monday, January 30, 2012 11:33 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Hi Jerry
On my dish washer, I have little dots placed on the setting I use.
I had my husband assist me at first with placing them on, but you can ask a
neighbor or the electic Co, or what have you come and assist you.
these dots are the same one's I have on my key board, they are small, and
yet large enought to feel.
they do come off with a bit of oil, so your landlord won't have a fit..smile
good luck sugar

"Let Your Light So Shine before men,
so that they may see your good works and glorify our heavenly father in
heaven.
`Matthew 5:16"
~Be Blessed, Sugar
- Original Message -
From: "Jerry Mader" 
To: 
Sent: Sunday, January 29, 2012 11:39 PM
Subject: Re: [CnD] loading a dishwasher


> What's the best way to label the dish washer because Mine that came 
> with my newly rented house, doesn't have dials.
> The landlord told me I couldn't mark up his appliances.
> Yet I feel scratches all over the touch panel.
> So that confuses me. I can't use it I guess unless any of you have any 
> cool suggestions?
> Jerry Mader
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew 
> Hunthausen
> Sent: Sunday, January 29, 2012 10:55 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
>
> Just to add to this, once you are familiar with the types of dishes 
> and utensils you have in your kitchen I think it is the easiest to 
> load the dish washer as you go. When I finish eating or finish with a 
> drinking glass I put it into the dish washer. This makes it much 
> easier, and you don't have dishes sitting around on the counter to get 
> in the way or break. When I unload the clean dishes, I don't have any 
> problem as I can recognize the different types of dishes I use. Hope 
> this helps
>
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean 
> Marcley
> Sent: Sunday, January 29, 2012 6:46 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] loading a dishwasher
>
> I usually load the bottom part first with plates and silverware.  I 
> put only the sharp knives like steak knives in point down, everything 
> else I put in handle down.  I like to keep spoons together, forks, 
> serving spoons, etc.
> It's easier to unload.
> I feel how the rows of prongs go in the dishwasher and then start 
> putting in the plates.  I like to keep them in neat rows also to make 
> it easier to unload.
> Then I pull out the top shelf and begin putting glasses in with the 
> top of the glass facing the bottom of the dishwasher; same for cups 
> and cereal bols.  Some cooking utensils like slotted spoons, tongs, 
> big stirring spoons, can lay down on the top shelf.  Anything plastic 
> also goes on this shelf - like measureing cups and storage containers 
> (make sure they are dishwasher safe and you have to ask a sighted person).
> I like to use premeasured packets probably of dishwasher detergent and 
> I don't use a softener to prevent spotting.
> After a while, you'll get better at it when you use the same 
> dishwasher all the time.  Do not put wooden utensils or wooden-handled 
> knives in the dw.
> I
> NEVER put sharp knives in even if they are dw safe so that I don't cut 
> myself when I am putting the dishes away.
> So, there ya go.  Hope this helps.
> I use my hands to feel where things go and it takes probably 3 times 
> as long as for a sighted person.  I don't care.
> Jean
>
> 
> 53 Year Old Mom Looks 33
> The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried 
> http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 10.0.1416 / Virus Database: 2109/4775 - Release Date: 
> 01/29/12
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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Re: [CnD] loading a dishwasher

[Jean Hunt]

I have purchased clear labeling tape from  LS&S, ILA and Maxi Aide. You
might want to try a office supply store for the 3M brand . Hth
Jean

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader
Sent: Monday, January 30, 2012 2:30 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

How much does the clear label tape cost does anyone know?
Where can I find this at? 
Been lookin' all over the place even walmart won't carry any or none that my
family have saw anyway.
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady
Sent: Monday, January 30, 2012 7:32 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Clear dymo tape is your friend when it comes to making labels.  It does not
mar the surface and in the event that there is sticky residue when you
remove the labels, that can be removed with a product such as Goo Gone.

Carol

On 1/30/2012 2:39 AM, Jerry Mader wrote:
> What's the best way to label the dish washer because Mine that came 
> with my newly rented house, doesn't have dials.
> The landlord told me I couldn't mark up his appliances.
> Yet I feel scratches all over the touch panel.
> So that confuses me. I can't use it I guess unless any of you have any 
> cool suggestions?
> Jerry Mader
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew 
> Hunthausen
> Sent: Sunday, January 29, 2012 10:55 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
>
> Just to add to this, once you are familiar with the types of dishes 
> and utensils you have in your kitchen I think it is the easiest to 
> load the dish washer as you go. When I finish eating or finish with a 
> drinking glass I put it into the dish washer. This makes it much 
> easier, and you don't have dishes sitting around on the counter to get 
> in the way or break. When I unload the clean dishes, I don't have any 
> problem as I can recognize the different types of dishes I use. Hope 
> this helps
>
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean 
> Marcley
> Sent: Sunday, January 29, 2012 6:46 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] loading a dishwasher
>
> I usually load the bottom part first with plates and silverware.  I 
> put only the sharp knives like steak knives in point down, everything 
> else I put in handle down.  I like to keep spoons together, forks, 
> serving
spoons, etc.
> It's easier to unload.
> I feel how the rows of prongs go in the dishwasher and then start 
> putting in the plates.  I like to keep them in neat rows also to make 
> it easier to unload.
> Then I pull out the top shelf and begin putting glasses in with the 
> top of the glass facing the bottom of the dishwasher; same for cups 
> and cereal bols.  Some cooking utensils like slotted spoons, tongs, 
> big stirring spoons, can lay down on the top shelf.  Anything plastic 
> also goes on this shelf - like measureing cups and storage containers 
> (make sure they are dishwasher safe and you have to ask a sighted person).
> I like to use premeasured packets probably of dishwasher detergent and 
> I don't use a softener to prevent spotting.
> After a while, you'll get better at it when you use the same 
> dishwasher all the time.  Do not put wooden utensils or wooden-handled 
> knives in the dw.  I NEVER put sharp knives in even if they are dw 
> safe so that I don't cut myself when I am putting the dishes away.
> So, there ya go.  Hope this helps.
> I use my hands to feel where things go and it takes probably 3 times 
> as long as for a sighted person.  I don't care.
> Jean
>
> 
> 53 Year Old Mom Looks 33
> The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried 
> http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 10.0.1416 / Virus Database: 2109/4775 - Release Date: 
> 01/29/12
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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Re: [CnD] loading a dishwasher

[Debbra Piening]

I'm not certain of this, but an office supply store might not have the clear
tape.  They may have the black, which is sometimes a bit narrower.  That's
been my experience, anyway.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean Hunt
Sent: Monday, January 30, 2012 10:55 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

I have purchased clear labeling tape from  LS&S, ILA and Maxi Aide. You
might want to try a office supply store for the 3M brand . Hth
Jean

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader
Sent: Monday, January 30, 2012 2:30 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

How much does the clear label tape cost does anyone know?
Where can I find this at? 
Been lookin' all over the place even walmart won't carry any or none that my
family have saw anyway.
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady
Sent: Monday, January 30, 2012 7:32 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Clear dymo tape is your friend when it comes to making labels.  It does not
mar the surface and in the event that there is sticky residue when you
remove the labels, that can be removed with a product such as Goo Gone.

Carol

On 1/30/2012 2:39 AM, Jerry Mader wrote:
> What's the best way to label the dish washer because Mine that came 
> with my newly rented house, doesn't have dials.
> The landlord told me I couldn't mark up his appliances.
> Yet I feel scratches all over the touch panel.
> So that confuses me. I can't use it I guess unless any of you have any 
> cool suggestions?
> Jerry Mader
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew 
> Hunthausen
> Sent: Sunday, January 29, 2012 10:55 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
>
> Just to add to this, once you are familiar with the types of dishes 
> and utensils you have in your kitchen I think it is the easiest to 
> load the dish washer as you go. When I finish eating or finish with a 
> drinking glass I put it into the dish washer. This makes it much 
> easier, and you don't have dishes sitting around on the counter to get 
> in the way or break. When I unload the clean dishes, I don't have any 
> problem as I can recognize the different types of dishes I use. Hope 
> this helps
>
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean 
> Marcley
> Sent: Sunday, January 29, 2012 6:46 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] loading a dishwasher
>
> I usually load the bottom part first with plates and silverware.  I 
> put only the sharp knives like steak knives in point down, everything 
> else I put in handle down.  I like to keep spoons together, forks, 
> serving
spoons, etc.
> It's easier to unload.
> I feel how the rows of prongs go in the dishwasher and then start 
> putting in the plates.  I like to keep them in neat rows also to make 
> it easier to unload.
> Then I pull out the top shelf and begin putting glasses in with the 
> top of the glass facing the bottom of the dishwasher; same for cups 
> and cereal bols.  Some cooking utensils like slotted spoons, tongs, 
> big stirring spoons, can lay down on the top shelf.  Anything plastic 
> also goes on this shelf - like measureing cups and storage containers 
> (make sure they are dishwasher safe and you have to ask a sighted person).
> I like to use premeasured packets probably of dishwasher detergent and 
> I don't use a softener to prevent spotting.
> After a while, you'll get better at it when you use the same 
> dishwasher all the time.  Do not put wooden utensils or wooden-handled 
> knives in the dw.  I NEVER put sharp knives in even if they are dw 
> safe so that I don't cut myself when I am putting the dishes away.
> So, there ya go.  Hope this helps.
> I use my hands to feel where things go and it takes probably 3 times 
> as long as for a sighted person.  I don't care.
> Jean
>
> 
> 53 Year Old Mom Looks 33
> The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried 
> http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 10.0.1416 / Virus Database: 2109/4775 - Release Date: 
> 01/29/12
>
> ___
> Co

[CnD] Telephone Number

[Susan Lumpkin]

Hi Lora,

I believe the toll free number for Hamilton Beach is (800) 851-8900. Good
luck!

Susan

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Re: [CnD] Easy Honey Mustard Mozzarella Chicken

[Shannon Hannah]

Is prepared mustard out of a bottle or is it the dry mustard? Thanks!
Shannon
- Original Message - 
From: "Sugar" 

To: "Cooking In The Dark" 
Sent: Monday, January 30, 2012 1:42 PM
Subject: [CnD] Easy Honey Mustard Mozzarella Chicken



Easy Honey Mustard Mozzarella Chicken
Posted by Jackie


4 skinless, boneless chicken breast halves
3/4 cup honey
1/2 cup prepared mustard
lemon pepper to taste
4 slices bacon, cut in half
1 cup shredded mozzarella cheese
Preheat oven to 375 degrees F (190 degrees C).

Place the chicken breast halves in a baking dish, and drizzle evenly with 
honey and mustard.


(I ususally use a plastic spatula, or with clean fingers, and, or a bbq 
brush, making sure I get all of it covered, but not to heavy) Sprinkle 
with lemon pepper.


Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 
bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 
minutes, or until chicken juices run clear, bacon is crisp, and cheese is 
bubbly.





"Let Your Light So Shine before men,
so that they may see your good works and glorify our heavenly father in 
heaven.

`Matthew 5:16"
~Be Blessed, Sugar
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Re: [CnD] Vegetarian lentil soup

[Ranveig / voice of joy]

hey :)
 how many did this soup serve? ;)
2 to 8 servings? :)

2012/1/30, Anna :
> Vegetarian Lentil Soup
>
>
>
> This recipe serves:  2 4 6 8
>
>
>
> 1 tablespoon olive oil
>
> 1/3 cup finely chopped carrot
>
> 1/3 cup finely chopped celery
>
> 1/3 cup finely chopped onion
>
> 1 sprig fresh or 1/4 teaspoon dried thyme freshly ground black pepper
>
> 1 1/2 quarts vegetable stock
>
> 2 cups dried lentils salt to taste
>
>
>
> Method
>
>
>
> 1. Heat the olive oil in a saucepan over low heat.
>
> 2. Add the carrot, celery, onion and thyme, season lightly with pepper and
> cook
>
> for 10 minutes.
>
> 3. Do not add salt until the lentils are fully cooked, because salt will
> prevent the lentils from becoming tender.
>
> 4. Add the stock and lentils and bring to a boil quickly over high heat.
>
> 5. Lower the heat and simmer until the lentils are tender, about 1 hour.
>
> 6. Puree 2/3 of the soup in a blender and stir it into the remaining 1/3.
>
> 7. If the soup is too thick, thin it by adding a little more stock.
>
> 8. Raise the heat and bring the soup to a boil for 15 seconds.
>
> 9. Add salt and more pepper to taste.
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[CnD] silicone bakeware questions

[Shannon Hannah]

I started using a silicone cake pan, 6 cup muffin pan and loaf pan. I really 
like how they evenly cook and wash up great. my husband told me that the loaf 
pan is stained. I didn't know this could happen. the others aren't so I am 
thinking it was probably from my meat loaf with tomato sauce in it. Has anyone 
else had this happen?
Is anyone using other silicone bakeware? Is If so does it work as well? Thanks.!
Shannon 
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Re: [CnD] loading a dishwasher

[Heidi Thomas]

I'm not sure the clear label tape would be the best if you have a dial. to
mark small points on the dial that you want to find, little raised dots work
best. and I do think you can find them at Office Depot ... Blind Mice Mart
also has them  http://www.blindmicemegamall.com
SpottersT Tactile Adhesive Dots. Stick these little adhesive backed dots
onto anything you want to 'see by touch'. Ten .7 mm in height
Product ID: 730180
Price: 1.16

And I can't see what the concern is about such a thing ... It's not marking
up the appliance, they can be removed and leaves no mark
Hope this helps
Heidi

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader
Sent: 30 January 2012 20:30
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

How much does the clear label tape cost does anyone know?
Where can I find this at?
Been lookin' all over the place even walmart won't carry any or none that my
family have saw anyway.
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady
Sent: Monday, January 30, 2012 7:32 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Clear dymo tape is your friend when it comes to making labels.  It does not
mar the surface and in the event that there is sticky residue when you
remove the labels, that can be removed with a product such as Goo Gone.

Carol

On 1/30/2012 2:39 AM, Jerry Mader wrote:
> What's the best way to label the dish washer because Mine that came
> with my newly rented house, doesn't have dials.
> The landlord told me I couldn't mark up his appliances.
> Yet I feel scratches all over the touch panel.
> So that confuses me. I can't use it I guess unless any of you have any
> cool suggestions?
> Jerry Mader
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew
> Hunthausen
> Sent: Sunday, January 29, 2012 10:55 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
>
> Just to add to this, once you are familiar with the types of dishes
> and utensils you have in your kitchen I think it is the easiest to
> load the dish washer as you go. When I finish eating or finish with a
> drinking glass I put it into the dish washer. This makes it much
> easier, and you don't have dishes sitting around on the counter to get
> in the way or break. When I unload the clean dishes, I don't have any
> problem as I can recognize the different types of dishes I use. Hope
> this helps
>
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean
> Marcley
> Sent: Sunday, January 29, 2012 6:46 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] loading a dishwasher
>
> I usually load the bottom part first with plates and silverware.  I
> put only the sharp knives like steak knives in point down, everything
> else I put in handle down.  I like to keep spoons together, forks,
> serving
spoons, etc.
> It's easier to unload.
> I feel how the rows of prongs go in the dishwasher and then start
> putting in the plates.  I like to keep them in neat rows also to make
> it easier to unload.
> Then I pull out the top shelf and begin putting glasses in with the
> top of the glass facing the bottom of the dishwasher; same for cups
> and cereal bols.  Some cooking utensils like slotted spoons, tongs,
> big stirring spoons, can lay down on the top shelf.  Anything plastic
> also goes on this shelf - like measureing cups and storage containers
> (make sure they are dishwasher safe and you have to ask a sighted person).
> I like to use premeasured packets probably of dishwasher detergent and
> I don't use a softener to prevent spotting.
> After a while, you'll get better at it when you use the same
> dishwasher all the time.  Do not put wooden utensils or wooden-handled
> knives in the dw.  I NEVER put sharp knives in even if they are dw
> safe so that I don't cut myself when I am putting the dishes away.
> So, there ya go.  Hope this helps.
> I use my hands to feel where things go and it takes probably 3 times
> as long as for a sighted person.  I don't care.
> Jean
>
> 
> 53 Year Old Mom Looks 33
> The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried
> http://thirdpartyoffers.juno.com/TGL3141/4f260a693c41353bc47st03vuc
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark
> -
> No virus found in this message.
> Checked by AVG - www.avg.com
> Version: 10.0.1416 / Virus Database: 2109/4775 - Release Date:
> 01/29/12
>
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> Cookinginthedark maili

Re: [CnD] loading a dishwasher

[Jerry Mader]

Nope this doesn't have any dials at all. All push button. And none of them
can be felt.
It's crazy!
I never seen anything like this before.
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Heidi Thomas
Sent: Tuesday, January 31, 2012 1:36 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

I'm not sure the clear label tape would be the best if you have a dial. to
mark small points on the dial that you want to find, little raised dots work
best. and I do think you can find them at Office Depot ... Blind Mice Mart
also has them  http://www.blindmicemegamall.com SpottersT Tactile Adhesive
Dots. Stick these little adhesive backed dots onto anything you want to 'see
by touch'. Ten .7 mm in height Product ID: 730180
Price: 1.16

And I can't see what the concern is about such a thing ... It's not marking
up the appliance, they can be removed and leaves no mark Hope this helps
Heidi

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader
Sent: 30 January 2012 20:30
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

How much does the clear label tape cost does anyone know?
Where can I find this at?
Been lookin' all over the place even walmart won't carry any or none that my
family have saw anyway.
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady
Sent: Monday, January 30, 2012 7:32 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Clear dymo tape is your friend when it comes to making labels.  It does not
mar the surface and in the event that there is sticky residue when you
remove the labels, that can be removed with a product such as Goo Gone.

Carol

On 1/30/2012 2:39 AM, Jerry Mader wrote:
> What's the best way to label the dish washer because Mine that came 
> with my newly rented house, doesn't have dials.
> The landlord told me I couldn't mark up his appliances.
> Yet I feel scratches all over the touch panel.
> So that confuses me. I can't use it I guess unless any of you have any 
> cool suggestions?
> Jerry Mader
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew 
> Hunthausen
> Sent: Sunday, January 29, 2012 10:55 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
>
> Just to add to this, once you are familiar with the types of dishes 
> and utensils you have in your kitchen I think it is the easiest to 
> load the dish washer as you go. When I finish eating or finish with a 
> drinking glass I put it into the dish washer. This makes it much 
> easier, and you don't have dishes sitting around on the counter to get 
> in the way or break. When I unload the clean dishes, I don't have any 
> problem as I can recognize the different types of dishes I use. Hope 
> this helps
>
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean 
> Marcley
> Sent: Sunday, January 29, 2012 6:46 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] loading a dishwasher
>
> I usually load the bottom part first with plates and silverware.  I 
> put only the sharp knives like steak knives in point down, everything 
> else I put in handle down.  I like to keep spoons together, forks, 
> serving
spoons, etc.
> It's easier to unload.
> I feel how the rows of prongs go in the dishwasher and then start 
> putting in the plates.  I like to keep them in neat rows also to make 
> it easier to unload.
> Then I pull out the top shelf and begin putting glasses in with the 
> top of the glass facing the bottom of the dishwasher; same for cups 
> and cereal bols.  Some cooking utensils like slotted spoons, tongs, 
> big stirring spoons, can lay down on the top shelf.  Anything plastic 
> also goes on this shelf - like measureing cups and storage containers 
> (make sure they are dishwasher safe and you have to ask a sighted person).
> I like to use premeasured packets probably of dishwasher detergent and 
> I don't use a softener to prevent spotting.
> After a while, you'll get better at it when you use the same 
> dishwasher all the time.  Do not put wooden utensils or wooden-handled 
> knives in the dw.  I NEVER put sharp knives in even if they are dw 
> safe so that I don't cut myself when I am putting the dishes away.
> So, there ya go.  Hope this helps.
> I use my hands to feel where things go and it takes probably 3 times 
> as long as for a sighted person.  I don't care.
> Jean
>
> 
> 53 Year Old Mom Looks 33
> The Stunning Results of Her Wrinkle Trick Has Botox Doctors Worried 
> http://thirdpartyoffers.

[CnD] Thank you thank you thank you, cooking by podcast

[Ms. Jenny Kennedy]

Hello list,

I just wanted to comment about what a huge help this list and podcast have been.
Two years ago I found myself a single mother of two little ones.  We had been 
living near Kansas City, then, due to several events that I won't go into here 
we found ourselves without a home and without nearly 98 percent of the things 
we had once owned.

For about a year and a half my children and I lived with my mom.  My access to 
the kitchen was somewhat limited but I was able to make small things for me and 
the kids.  Prior to that the kids' father did most of the cooking, though I did 
try some but my attempts were met with not very much  encouragement.

I've been blind all m life due to ROP and so have had cooking classes at the 
Colorado Center and way back in the day at the Kansas School for the Blind.

In July my kids, new third guide dog Heather and I moved to Maize, a suberb of 
Wichita into our own apartment.

I'll admit, sometimes we just chuck a frozen pizza or TV diner in the microwave 
or we get something from out like fast food but more and more I am finding 
myself trying many new things as far as cooking goes.

Friday for example.  I was looking back through the CND archives and saw the 
turkey and dumplings show.

I had already fixed a version using Chicken that I got out of the Fanny Flagg 
cooking book on BARD but wanted to see what this had to show me.

I had chicken and I ended up using mainly the way the dumplings and turken 
slash chicken was done up on the CND podcast but added ome steps, mainly adding 
some milk and flower to thicken things up from the FF cook book.

OMG!  It was sooo good!!!  

I got to thinking about it and to my way of thinking cooking along with a 
podcast for me is what it must be like to cook along with a cooking hsow on TV 
only I like the podcast better as it is better described.  I also like learning 
about all the things the megamall has on offer.  As I am able I am going to get 
me several of the things on offer.

I think this whole thing is great and has helped me in that I am not afraid to 
try new meal ideas and if I have questions I can look it up or ask here on the 
list.

I thought it would be hard to be a single blind mom and in some ways it is but 
it is hard to be a single sighted mom too.  Every day I feel my confidence in 
myself coming back bit by bit and that feels so nice.

Thank you Dale and everyone who puts this all together and shares skills 
without making whoever is asking feel stupid about it.  Sometimes my sighted 
friends/family do this, make me feel stupid for not understanding something...  
Not to be mean they just ton't see things the way I do if you will.

So again thank you so much...

P.S. I love how I can listen to the podcasts via my iPhone or BookPort Plus.  I 
am never without these devices unless one is charging and then I have the other 
with me..  In fact both are sitting right here next to me.

Ms. Jenny Kennedy and Ms. Heatherbelle Beautiful Black lab Guide Dog from sunny 
San Rafael

Guide Dogs for the Blind, Inc Class CA 720 26 March 2011

Maize, Ks USA
E-mail: leading.love@att.net
FaceBook: http://facebook.com/blueskyes



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Re: [CnD] Everyone Read! Purpose Of Cooking In The Dark

[Heidi Thomas]

I agree, thank you Dale!
and as for putting your hands into food, yes, I worked in restaurant
kitchens for years and hands are always used for mixing food ... If that is
still too disgusting for anyone, rubber gloves are always used in these
situations but you can use them at home as well ... Just get the kind made
for food preparation, I believe they can be found at culinary shops.
Sometimes they have talcum powder so you obviously don't want those.

Heidi

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of o...@rogers.com
Sent: 31 January 2012 01:56
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Everyone Read! Purpose Of Cooking In The Dark

Dale, this message is both extremely inspiring and informative.

And a big _amen!_ to checking texture of food when preparing it with the use
of your hands.  I'll wager that even sighted cooks do use their hands for
things like making meat loaf.  Just mixing the ingredients with a fork or a
wooden spoon won't provide the even distribution that your hands will.  Of
course, cleanliness is the key here.  Don't come in from the barn and plunge
your hands directly into the cookie dough to test for thorough blending!  (a
sample of Leather Bat Humour)

Anyway, Dale, your gem of a message is a keeper for me.

Thank you for addressing this subject so ably.

CB:  The Old Leather Bat


- Original Message -
From: "Dale" 
To: 
Sent: Sunday, January 29, 2012 8:54 PM
Subject: [CnD] Everyone Read! Purpose Of Cooking In The Dark


> Howdy All,
> When this list started, it was to  be used as an aid and teaching tool
> dealing with cooking.
> This covers a huge range of topics...a lot larger than just trading
> recipes back and forth.
> They include everything from getting the food to cleaning up afterwards.
> Tips, Ideas, Strategies, how to questions are all welcome and encouraged.
> I remember what it was like when I first lost my sight...
> The unknown scared the hell out of me.
> Getting information on how to cook and be independent in the kitchen was
> hard to come by...I had lots of questions and no where to find the
> answers.
> This list is intended to change all that.
> Topics about grocery shopping, labeling food items, cookware, and
> products, food storage and prep, how do I do something...cleaning up
> afterwards...are all welcome here.
> As long as it can be related to cooking the topics are welcome.
> Now how to download a file on a computer or how to wash clothes, vacuum a
> floor, etc are not for this list.
> Jessica, the questions you want to ask,
> She wrote: "I was going to ask other questions like how to load and unload

> a dishwasher and how to make food look good when you are going to be
> serving it to a bunch of people and how to tell wen all of the ingredients

> are mixed in to the food properly and lots of other stuff as well.
> These  are perfectly fine here...Everyone on this list should stop and put

> themselves in
> the other person's shoes and just think about what that person is  really
> needing help...it is hard enough to  get up off the couch and start living

> life as a blind person.
> We should applaud everyone that does this and wants to learn how to do
> things in the kitchen as a blind person.
> Everyone on this list has different skill levels in the kitchen and I love

> it when we help each other!
> Now, how about getting Jessica some answers to her questions?
> How to load a dishwasher?
> How to present food to a large group of people?
> How to know when the ingredients are mixed in...I get my hands in it!
> Feeling around in the mixed ingredients ill tell you allot.
> I fell around the edges of the bowl above the mixed portion when doing
> whet ingredients, feeling for dry mix that is not in the wet mix part...
> Get your hands in it and feel around!
> food presentable when serving?
> Great information and awesome support...and fabulous recipes.
> Not to mention the wonderful cast of characters we have on this list...
> it all equals Cooking In The Dark!
> Let's not lose sight of what this list is here to do...no pun intended!
> Now, If anyone has a question or a problem about what someone else is
> posting, contact me or steve off list.
> Forward us the message and your concerns about why you don't think it
> should be posted to our list.
> My address:
> cookinginthed...@att.net
> Steve's Address:
> stev...@suddenlink.net
> (And ya'll might want to congratulate Steve on his upcoming wedding in
> April, off list please, and also thank him for the work he does for all of

> us on this list.)
> We will handle the matter discreetly and privately.
> Keep on Cooking,
> Dale Campbell
> List Owner
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Knife skills and cabbage

[Sisi Ben-Simon]

Hi,

I do the same, or sometimes I use my hands to shred cabige or lettus. 
Besides it's the proper thing to shred with hands and not with a metal 
knife.


Sisi
- Original Message - 
From: "Sheila Rieger" 

To: "Cooking in the Dark" 
Sent: Monday, January 30, 2012 11:56 PM
Subject: [CnD] Knife skills and cabbage



Hello All,
Regarding our discussion about knife skills, I do a little cheating.
Whenever anything calls for shredded cabbage, e.g. Anna's vegetarian soup, 
I purchase a bag of cole slaw.  I have tried shredding a cabbage with a 
knife, as I don't have a food processor, and Oh Boy! I can spend months 
cleaning up the kitchen afterwards.

So time is money too, and why not cheat when you can?

Sheila,
Vancouver, Canada.

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signature database 6841 (20120130) __


The message was checked by ESET NOD32 Antivirus.

http://www.eset.com





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Re: [CnD] Telephone Number

[Lora Leggett]

Thank you, Susan!  I know it is not normally permitted but Katie sent me a 
link that I was going to try in the morning, and I will call this number and 
see what other accessories they have for this processor.

Lora

- Original Message - 
From: "Susan Lumpkin" 

To: 
Sent: Tuesday, January 31, 2012 12:34 AM
Subject: [CnD] Telephone Number



Hi Lora,

I believe the toll free number for Hamilton Beach is (800) 851-8900. Good
luck!

Susan

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Re: [CnD] loading a dishwasher

[Heidi Thomas]

Ouch! That's tough ... I also have A Pen Friend labeller ... magic marker
sized pen that when you touch it to the little dots, your own voice speaks
the ID of the label ... I find it priceless for so many things in my home
and especially the kitchen ... Buttons on the microwave, which are like you
mention here, which eventually I have learned, but I use it for all my
spices, canned food, anything you need labelled. Labels even  stick in
freezer. It is a bit pricey, but as I said it is priceless and I just
wouldn't live without it, now!
Youtube demonstration ... http://www.youtube.com/watch?v=ePE0-U73Ajc

Heidi

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader
Sent: 31 January 2012 06:38
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Nope this doesn't have any dials at all. All push button. And none of them
can be felt.
It's crazy!
I never seen anything like this before.
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Heidi Thomas
Sent: Tuesday, January 31, 2012 1:36 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

I'm not sure the clear label tape would be the best if you have a dial. to
mark small points on the dial that you want to find, little raised dots work
best. and I do think you can find them at Office Depot ... Blind Mice Mart
also has them  http://www.blindmicemegamall.com SpottersT Tactile Adhesive
Dots. Stick these little adhesive backed dots onto anything you want to 'see
by touch'. Ten .7 mm in height Product ID: 730180
Price: 1.16

And I can't see what the concern is about such a thing ... It's not marking
up the appliance, they can be removed and leaves no mark Hope this helps
Heidi

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jerry Mader
Sent: 30 January 2012 20:30
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

How much does the clear label tape cost does anyone know?
Where can I find this at?
Been lookin' all over the place even walmart won't carry any or none that my
family have saw anyway.
Jerry Mader

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of carollablady
Sent: Monday, January 30, 2012 7:32 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Clear dymo tape is your friend when it comes to making labels.  It does not
mar the surface and in the event that there is sticky residue when you
remove the labels, that can be removed with a product such as Goo Gone.

Carol

On 1/30/2012 2:39 AM, Jerry Mader wrote:
> What's the best way to label the dish washer because Mine that came
> with my newly rented house, doesn't have dials.
> The landlord told me I couldn't mark up his appliances.
> Yet I feel scratches all over the touch panel.
> So that confuses me. I can't use it I guess unless any of you have any
> cool suggestions?
> Jerry Mader
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew
> Hunthausen
> Sent: Sunday, January 29, 2012 10:55 PM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] loading a dishwasher
>
> Just to add to this, once you are familiar with the types of dishes
> and utensils you have in your kitchen I think it is the easiest to
> load the dish washer as you go. When I finish eating or finish with a
> drinking glass I put it into the dish washer. This makes it much
> easier, and you don't have dishes sitting around on the counter to get
> in the way or break. When I unload the clean dishes, I don't have any
> problem as I can recognize the different types of dishes I use. Hope
> this helps
>
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jean
> Marcley
> Sent: Sunday, January 29, 2012 6:46 PM
> To: cookinginthedark@acbradio.org
> Subject: [CnD] loading a dishwasher
>
> I usually load the bottom part first with plates and silverware.  I
> put only the sharp knives like steak knives in point down, everything
> else I put in handle down.  I like to keep spoons together, forks,
> serving
spoons, etc.
> It's easier to unload.
> I feel how the rows of prongs go in the dishwasher and then start
> putting in the plates.  I like to keep them in neat rows also to make
> it easier to unload.
> Then I pull out the top shelf and begin putting glasses in with the
> top of the glass facing the bottom of the dishwasher; same for cups
> and cereal bols.  Some cooking utensils like slotted spoons, tongs,
> big stirring spoons, can lay down on the top shelf.  Anything plastic
> also goes on this shelf - like measureing cups and stor

Re: [CnD] Thank you thank you thank you, cooking by podcast

[Heidi Thomas]

Applauding you, Jenny!

Heidi

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ms. Jenny
Kennedy
Sent: 31 January 2012 06:50
To: cookinginthedark@acbradio.org
Subject: [CnD] Thank you thank you thank you, cooking by podcast

Hello list,

I just wanted to comment about what a huge help this list and podcast have
been.
Two years ago I found myself a single mother of two little ones.  We had
been living near Kansas City, then, due to several events that I won't go
into here we found ourselves without a home and without nearly 98 percent of
the things we had once owned.

For about a year and a half my children and I lived with my mom.  My access
to the kitchen was somewhat limited but I was able to make small things for
me and the kids.  Prior to that the kids' father did most of the cooking,
though I did try some but my attempts were met with not very much
encouragement.

I've been blind all m life due to ROP and so have had cooking classes at the
Colorado Center and way back in the day at the Kansas School for the Blind.

In July my kids, new third guide dog Heather and I moved to Maize, a suberb
of Wichita into our own apartment.

I'll admit, sometimes we just chuck a frozen pizza or TV diner in the
microwave or we get something from out like fast food but more and more I am
finding myself trying many new things as far as cooking goes.

Friday for example.  I was looking back through the CND archives and saw the
turkey and dumplings show.

I had already fixed a version using Chicken that I got out of the Fanny
Flagg cooking book on BARD but wanted to see what this had to show me.

I had chicken and I ended up using mainly the way the dumplings and turken
slash chicken was done up on the CND podcast but added ome steps, mainly
adding some milk and flower to thicken things up from the FF cook book.

OMG!  It was sooo good!!!

I got to thinking about it and to my way of thinking cooking along with a
podcast for me is what it must be like to cook along with a cooking hsow on
TV only I like the podcast better as it is better described.  I also like
learning about all the things the megamall has on offer.  As I am able I am
going to get me several of the things on offer.

I think this whole thing is great and has helped me in that I am not afraid
to try new meal ideas and if I have questions I can look it up or ask here
on the list.

I thought it would be hard to be a single blind mom and in some ways it is
but it is hard to be a single sighted mom too.  Every day I feel my
confidence in myself coming back bit by bit and that feels so nice.

Thank you Dale and everyone who puts this all together and shares skills
without making whoever is asking feel stupid about it.  Sometimes my sighted
friends/family do this, make me feel stupid for not understanding
something...  Not to be mean they just ton't see things the way I do if you
will.

So again thank you so much...

P.S. I love how I can listen to the podcasts via my iPhone or BookPort Plus.
I am never without these devices unless one is charging and then I have the
other with me..  In fact both are sitting right here next to me.

Ms. Jenny Kennedy and Ms. Heatherbelle Beautiful Black lab Guide Dog from
sunny San Rafael

Guide Dogs for the Blind, Inc Class CA 720 26 March 2011

Maize, Ks USA
E-mail: leading.love@att.net
FaceBook: http://facebook.com/blueskyes



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Re: [CnD] BUSY DAY CABBAGE ROLLS

[Gerry Leary]

Which kind of cabbage?
- Original Message - 
From: "marilyn deweese" 

To: 
Cc: 
Sent: Monday, January 30, 2012 11:58 AM
Subject: [CnD] BUSY DAY CABBAGE ROLLS



These are quick, good and easy.



BUSY DAY CABBAGE ROLLS

2 TBS. oil
1 large onion, chopped
1 1/2 lbs. ground beef
parsley
salt, pepper
1/2 cup rice (cooked 10 minutes and drained)
3 lbs. cabbage, chopped
1 can tomato soup
1 can water
3 TBS. Worcestershire sauce

Preheat oven to 350. Cook onion, seasonings, meat until browned. 
Meanwhile, prepare rice. Combine with meat mixture. Spread in oiled 9x13 
pan. Top with chopped cabbage. Combine tomato soup, water, pour over 
mixture in pan. Cover with foil, bake at 350 for 1 1/2 hours.  Enjoy. 
From Laura.

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