Re: [CnD] recommended cookbooks

[Lora Leggett]

I was given a copy of the Braille Cookbook.  It is a one volume hard cover 
book that had labels in the back but of course there were no labels there 
when I got the book.  It is copyright 1948 and is fun to look through.  I 
also got two volumes of a book called Evelyn Lee's New Cookbook or something 
like that.

I only got two out of the three volumes.

- Original Message - 
From: "Sandy from OK!" 

To: 
Sent: Wednesday, February 01, 2012 2:34 AM
Subject: Re: [CnD] recommended cookbooks


When I think of the braille cookbooks, I think of the Our Special 
cookbooks,
Cooking without Looking, When the Cook Can't Look, Better Homes and 
Gardens
Cookbook, and I think as a teen, a lady gave me one with a hard bound 
cover
on it and I think it was called The Braille Cookbook; I no longer have 
many

of these, but they were wonderful and helpful to beginning cooks.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey
Sent: Tuesday, January 31, 2012 4:10 PM
To: cookinginthedark@acbradio.org; 'Judy Cowart'
Subject: Re: [CnD] recommended cookbooks


Braille is not an option for me -- too many years of playing hand drums
before I lost my sight. That's why I look for cookbooks and other media in
digital formats. And if anyone has any of the ones I referenced in such
formats, I'd love to know where to get them.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Judy Cowart
Sent: Tuesday, January 31, 2012 3:51 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] recommended cookbooks

Oo a lot of these books sound great. Can't wait till they are available. 
I'm


a cook book collector but a lot of mine are in braille.  I got them from
National braille press. They have a pamphlet of cook books they can send 
all


ya have to do is call and ask for it.

Judy


- Original Message - 
From: "Nicole Massey" 

To: 
Sent: Tuesday, January 31, 2012 3:40 PM
Subject: Re: [CnD] recommended cookbooks


The Joy of Cooking is a must. It's more than a cookbook, its' a cooking
textbook, with a lot of technique in it.

Betty crocker's cookbook is a similar one. Get it through Bookshare.

If you can find it the 1918 Fannie Farmer cookbook is wonderful. It's the
last one she put together before her death, and it has a lot of the basics
in it. There was a wonderful little book my ex found called The Can Opener
Cookbook. It's vintage, from when housewives were just starting to use a 
lot
of canned goods, but it kept things simple. If you can find it, scan it 
and

make it available for Bookshare so we can have access to it, and if I find
it first (mine got stolen) I'll get it up there. I love the Foods of the
World series from Time-Life. They haven't reissued them yet, but hopefully
they will some day. If they don't I'm working on collecting them. There's 
a
great book called "Recipes from the backs of Boxes, Bottles, Cans, and 
Jars"

that has a lot of those things you find on a package, and I'm planning on
scanning my copy and putting it up on Bookshare as soon as I find my big
book of recipes. I recently found a great book on Indian (dots, not
feathers) cuisine called
Curry: A tale of Cooks and Conquerors, by Lizzie Collingham, which both
deals with how East Indian cuisine came about and some of the recipes
typical of the cuisine. I haven't made any of them yet, but it was a great
listen. NLS has it, and it's downloadable on BARD if you have a digital
player For those of a zymurgical bent, (wine making) there's Acton &
Duncan's book, Making Mead. I love this book, and I hope to get it scanned
soon. It's written from a British perspective, but other than the fact 
that
Heather honey is hard to get in the Americas it'll work. I've made a lot 
of

good honey wines from it. The wimemaker's recipe handbook, by Raymond
massaccesi is also interesting, and it's another one I hope to have
available soon on Bookshare. And for something different there's Cider by
Annie prouslx and lew Nichols, which is a great book on making ciders of 
all

kinds. For something without the octane I  got a lot out of Cresswell's
book, Homemade Root Beer and Soda Pop. It's another one I plan to scan 
soon

and put up on Bookshare.

Sorry that a lot of these aren't blind accessible yet, but if I can get a
bit of sighted assistance I can locate them and run them through the 
trusty

HP Scanjet and they'll be around for y'all to benefit from soon.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Tuesday, January 31, 2012 3:17 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] recommended cookbooks

Hi everyone,

I'd like to know what cookbooks and cooking gadgets you find the most
helpful. If you'd rather write me off list, that's ok.

Thanks in advance,

Nancy Martin

Oklahoma

Re: [CnD] Getting Your Hands In The Food

[Sandy from OK!]

I agree that hands play an important role for us. The main thing is
exercising good personal hygiene, handwashing! Some sighted people are
squeamish when they see us use our hands; my son, Brian was that way! He'd
say some thing like, "yuck! Don't do! That! My older son would say, "so
what?! Her! Hands are clean! She washes them! So, it depends on the person,
and the way I look at it is we do the best we can and if our kitchen is
clean and our hands, who cares what we do behind closed doors; sometimes, we
have! To feel to see if meat is cooking right, if the batter is smooth or
minus unmixed-in particles, etc., so, ...!
Sandy

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly Qualls
Sent: Tuesday, January 31, 2012 11:44 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] Getting Your Hands In The Food


I know many sighted chefs who say "Your best cooking tools  are clean
hands"...So, sight or no sight, we can do the best feeling what we do
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Re: [CnD] [Bulk] world's most expensive hot-dog

[Sandy from OK!]

H! Interesting! Imagine if some one were rich and ate a few or three or
four or more of these and wonder if they'd get tipsy with the booze in them!
Great! Article, and thanks for sharing!
Sandy

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Tuesday, January 31, 2012 7:17 PM
To: COOKING IN THE DARK
Subject: [Bulk] [CnD] world's most expensive hot-dog


VANCOUVER, British Columbia - The world's most expensive hot dog has debuted


in Vancouver, Canada, costing $100 for the foot-long hot-dog infused with
cognac along with lobster and Kobe beef. The founder of dougieDog Hot Dogs,
dougie 
luv, said in a release his brainchild uses 100-year-old Louis XIII cognac
that costs more than $2,000 a bottle. He named the creation the Dragon Dog
in honor of the Chinese New Year, which this year celebrates the year of the
dragon. The dog is nestled in Japanese Kobe beef from hand-massaged cows
that is seared in olive and truffle oils, lobster shreds and a picante sauce
whose 
ingredients Mr. luv wouldn't disclose. He said he intends to contact the
Guinness Book of Records to unseat the previous most-expensive hot dog at
New York's Serendipity restaurant, which sells for $69. The release said the
new hot dog would be a regular menu item and not a limited offer.


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

[Sandy from OK!]

When I think of the braille cookbooks, I think of the Our Special cookbooks,
Cooking without Looking, When the Cook Can't Look, Better Homes and Gardens
Cookbook, and I think as a teen, a lady gave me one with a hard bound cover
on it and I think it was called The Braille Cookbook; I no longer have many
of these, but they were wonderful and helpful to beginning cooks.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nicole Massey
Sent: Tuesday, January 31, 2012 4:10 PM
To: cookinginthedark@acbradio.org; 'Judy Cowart'
Subject: Re: [CnD] recommended cookbooks


Braille is not an option for me -- too many years of playing hand drums
before I lost my sight. That's why I look for cookbooks and other media in
digital formats. And if anyone has any of the ones I referenced in such
formats, I'd love to know where to get them.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Judy Cowart
Sent: Tuesday, January 31, 2012 3:51 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] recommended cookbooks

Oo a lot of these books sound great. Can't wait till they are available. I'm

a cook book collector but a lot of mine are in braille.  I got them from 
National braille press. They have a pamphlet of cook books they can send all

ya have to do is call and ask for it.

Judy


- Original Message - 
From: "Nicole Massey" 
To: 
Sent: Tuesday, January 31, 2012 3:40 PM
Subject: Re: [CnD] recommended cookbooks


The Joy of Cooking is a must. It's more than a cookbook, its' a cooking
textbook, with a lot of technique in it.

Betty crocker's cookbook is a similar one. Get it through Bookshare.

If you can find it the 1918 Fannie Farmer cookbook is wonderful. It's the
last one she put together before her death, and it has a lot of the basics
in it. There was a wonderful little book my ex found called The Can Opener
Cookbook. It's vintage, from when housewives were just starting to use a lot
of canned goods, but it kept things simple. If you can find it, scan it and
make it available for Bookshare so we can have access to it, and if I find
it first (mine got stolen) I'll get it up there. I love the Foods of the
World series from Time-Life. They haven't reissued them yet, but hopefully
they will some day. If they don't I'm working on collecting them. There's a
great book called "Recipes from the backs of Boxes, Bottles, Cans, and Jars"
that has a lot of those things you find on a package, and I'm planning on
scanning my copy and putting it up on Bookshare as soon as I find my big
book of recipes. I recently found a great book on Indian (dots, not
feathers) cuisine called
Curry: A tale of Cooks and Conquerors, by Lizzie Collingham, which both
deals with how East Indian cuisine came about and some of the recipes
typical of the cuisine. I haven't made any of them yet, but it was a great
listen. NLS has it, and it's downloadable on BARD if you have a digital
player For those of a zymurgical bent, (wine making) there's Acton &
Duncan's book, Making Mead. I love this book, and I hope to get it scanned
soon. It's written from a British perspective, but other than the fact that
Heather honey is hard to get in the Americas it'll work. I've made a lot of
good honey wines from it. The wimemaker's recipe handbook, by Raymond
massaccesi is also interesting, and it's another one I hope to have
available soon on Bookshare. And for something different there's Cider by
Annie prouslx and lew Nichols, which is a great book on making ciders of all
kinds. For something without the octane I  got a lot out of Cresswell's
book, Homemade Root Beer and Soda Pop. It's another one I plan to scan soon
and put up on Bookshare.

Sorry that a lot of these aren't blind accessible yet, but if I can get a
bit of sighted assistance I can locate them and run them through the trusty
HP Scanjet and they'll be around for y'all to benefit from soon.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Tuesday, January 31, 2012 3:17 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] recommended cookbooks

Hi everyone,

I'd like to know what cookbooks and cooking gadgets you find the most
helpful. If you'd rather write me off list, that's ok.

Thanks in advance,

Nancy Martin

Oklahoma



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Re: [CnD] Apple/Tomato Corer

[Sandy from OK!]

I think I have one of those; it slices it into eighths; yes, it is not
always the easiest task to center it before pressing; what I am after is
just a plain corer for tomatoes and apples; no slicing, just to remove the
core!
I also cannot bite into an apple with my dentures, and like them sliced.
Some times I eat the peel, other times, not!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Wednesday, February 01, 2012 1:19 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Apple/Tomato Corer


I have one I got many years ago from one of the cider mills around this 
area.  It divides the apple into sections and you put the apple on the 
counter and put this metal thing on top of the apple and try to make sure it

is straight and push straight down.  The apple comes apart in sections and 
hopefully the core is in the small section in the middle and the other 
pieces of apple are in wedtes I guess you would call them.  It oesn't always

line up perfectly for every apple but I can feel the hard cory pieces in the

center and cut them with a knife if it is a bit hard.  I don't always use it

anymore but it gets it close and then it is easier to put the apple pieces 
in my mouth.  I cannot bite into a raw apple anymore.
I am not sure where to get them.  It was many years ago when Debbie and 
Georgie were in elementary school when we went to the cider mill.

- Original Message - 
From: "Sandy from OK!" 
To: 
Sent: Wednesday, February 01, 2012 1:52 AM
Subject: Re: [CnD] Apple/Tomato Corer


>I am looking for an apple/tomato corer! Not a slicer/corer, just a 
>plain!  Corer! After several years of heavy! Use, mine broke! Are they 
>still  around  and where!
> Sandy
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles 
> Rivard
> Sent: Tuesday, January 31, 2012 4:15 PM
> To: cookinginthedark@acbradio.org; slump...@austin.rr.com
> Subject: Apple/Tomato Corer
>
>
> I think it was at Wal-Mart, but they're a pretty common kitchen 
> gadget.  I think I gave around $5 for it years ago.
>
> ---
> Shepherds are the best beasts, but Labs are a close second.
> - Original Message -
> From: "Susan Lumpkin" 
> To: 
> Sent: Tuesday, January 31, 2012 4:03 PM
> Subject: [CnD] Gadgets
>
>
>> Hi Charles,
>>
>> Where did you find your adjustable cheese slicer? Thanks.
>>
>> Susan
>>
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Re: [CnD] Apple/Tomato Corer

[Lora Leggett]

I have one I got many years ago from one of the cider mills around this 
area.  It divides the apple into sections and you put the apple on the 
counter and put this metal thing on top of the apple and try to make sure it 
is straight and push straight down.  The apple comes apart in sections and 
hopefully the core is in the small section in the middle and the other 
pieces of apple are in wedtes I guess you would call them.  It oesn't always 
line up perfectly for every apple but I can feel the hard cory pieces in the 
center and cut them with a knife if it is a bit hard.  I don't always use it 
anymore but it gets it close and then it is easier to put the apple pieces 
in my mouth.  I cannot bite into a raw apple anymore.
I am not sure where to get them.  It was many years ago when Debbie and 
Georgie were in elementary school when we went to the cider mill.


- Original Message - 
From: "Sandy from OK!" 

To: 
Sent: Wednesday, February 01, 2012 1:52 AM
Subject: Re: [CnD] Apple/Tomato Corer



I am looking for an apple/tomato corer! Not a slicer/corer, just a plain!
Corer! After several years of heavy! Use, mine broke! Are they still 
around

and where!
Sandy

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Tuesday, January 31, 2012 4:15 PM
To: cookinginthedark@acbradio.org; slump...@austin.rr.com
Subject: Apple/Tomato Corer


I think it was at Wal-Mart, but they're a pretty common kitchen gadget.  I
think I gave around $5 for it years ago.

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

To: 
Sent: Tuesday, January 31, 2012 4:03 PM
Subject: [CnD] Gadgets



Hi Charles,

Where did you find your adjustable cheese slicer? Thanks.

Susan

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[CnD] Test Email

[Bradley Eaton]

Hi everyone,

Sorry about this, but I'm just testing to see if this gets through.  I 
was answering a question on the list the other day, but not sure if it 
went through.


Cheers!
Bradley
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Re: [CnD] cook books and gadgets - Re: recommended cookbooks

[Sandy from OK!]

After awhile, the wire in the cheese slicer stretches! Or eventually breaks
with heavy use! It works best for softer types of cheese, and stresses the
string when you attempt slicing harder types of cheese. I did not know about
leaving that egg slicer shut and gathering up the little slices. It also
works good for slicing cheese and strawberries, such cute! Little! Slices!
I guess those wires also could break after years and years of use!! One
thing that I have learned is that nothing is forever!
Sandy

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Tuesday, January 31, 2012 6:11 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] cook books and gadgets - Re: recommended cookbooks


I had one of those cheese slicers many years ago and it broke on me.  How do

you keep it working?  I had a similar problem many years ago with one of 
those egg slicers.  But now mine is working perfectly.  No one told me when 
I first got married that you put your peeled hard-cooked egg in the little 
cup and shut the wire down on it to slice it.  Then you leave it shut and 
dump the slices into your bowl or wherever.  Never open the egg slicer back 
up with the egg slices still in it!  Boy did I learn the hard way.  It is 
just a one shot thing, put the egg in there and shut the thing once and that

is all.  I have had this slicer for years and it is a snap when you know 
how.
It is shocking but we have about all of the things Charles mentioned.  I 
still get nervous about learning to use a new appliance until I get used to 
it and then I wonder what I ever did without it.
Lora

- Original Message - 
From: "Charles Rivard" 
To: 
Sent: Tuesday, January 31, 2012 4:59 PM
Subject: [CnD] cook books and gadgets - Re: recommended cookbooks


>I downloaded 2 books of recipes for the George Foreman grill, in .brf
>format, from
>
> www.nbp.org
>
> quite some time ago, thinking they would be good for other 
> applications,
> and out of interest.  You have to purchase them.  I don't know if they 
> still are available, but you might check.  They are excellent.  The reason

> I mention them is that I now have a George Foreman indoor grill, which I 
> really am liking more and more as I use it.
>
> Other gadgets I like, if you can call them gadgets, are an outdoor
> electric smoker that is also a grill, the microwave oven, a safety deep 
> fryer that has a locking lid that you raise and lower the baskets of food 
> from the outside so you don't have to worry about the hot oil, a Hamilton 
> Beach big mouth food processor, and an electric meat slicer.  Those are 
> the big items. Small ones, and this might be more of what you're asking 
> about, are a hand held cheese slicer that uses a stiff thin wire to cut 
> the cheese.  It has a thumb screw for adjusting the slice thickness 
> between the wire and the roller that travels along the block of cheese.  A

> talking kitchen scale for measuring to within a tenth of an ounce, up to 
> 11 pounds, a talking meat thermometer, flame retardant oven mitts, and, of

> course, measuring spoons and cups.  There is a measuring device that I am 
> looking for, but cannot currently find.  It is sort of like a big surringe

> that you stick down into liquid and pull up on the plunger to fill.  It 
> dispenses 1 tablespoon of liquid.  If anyone knows of where I can find one

> of these, thanks in advance.
>
> ---
> Shepherds are the best beasts, but Labs are a close second.
> - Original Message -
> From: "Nancy Martin" 
> To: 
> Sent: Tuesday, January 31, 2012 3:16 PM
> Subject: [CnD] recommended cookbooks
>
>
>> Hi everyone,
>>
>> I'd like to know what cookbooks and cooking gadgets you find the most 
>> helpful. If you'd rather write me off list, that's ok.
>>
>> Thanks in advance,
>>
>> Nancy Martin
>>
>> Oklahoma
>>
>>
>>
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Re: [CnD] What's the best way to judge thickness

[Sandy from OK!]

I have difficulty using those knives with guides; for me, that guide gets in
the way, and my slices are not even in the least! With using the ruler,
then, say, if you want one half an inch thickness, do you find the one half
inch mark, and stand it up to see how thick or high that is, and then apply
the association to say, like,  cookie dough? I have always had trouble with
such concepts, too!
Sandy

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rhonda Scott
Sent: Tuesday, January 31, 2012 5:09 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] What's the best way to judge thickness


Hi Nancy,

The way I do it is kind of weird, but kind of sort of works for me. I have 
one of those Braille rulers that has centimeters marked on one side, inches 
on the other. When a recipe says to slice something 1/2 inch thick, I feel 
the inch marked on my ruler and find the line that marks a half inch. Then I

slice and pretty much just make my best guess.

I'm not good with the knives that have a guide either.

Rhonda

- Original Message - 
From: "Nancy Martin" 
To: 
Sent: Tuesday, January 31, 2012 4:00 PM
Subject: [CnD] What's the best way to judge thickness


Hi everyone,

Recipes will say to roll out dough to ½ inch thick. I realize this would
make a difference in cooking time, etc. Please give me your input about how
to judge thickness. I also am not good at slicing things to a specified
thickness. I never found those knives with a guide to be that handy. I
realize a mandolin would help with slicing.

Thanks in advance,

Nancy Martin

Oklahoma

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Re: [CnD] Apple/Tomato Corer

[Sandy from OK!]

I am looking for an apple/tomato corer! Not a slicer/corer, just a plain!
Corer! After several years of heavy! Use, mine broke! Are they still around
and where!
Sandy

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Tuesday, January 31, 2012 4:15 PM
To: cookinginthedark@acbradio.org; slump...@austin.rr.com
Subject: Apple/Tomato Corer


I think it was at Wal-Mart, but they're a pretty common kitchen gadget.  I 
think I gave around $5 for it years ago.

---
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- Original Message - 
From: "Susan Lumpkin" 
To: 
Sent: Tuesday, January 31, 2012 4:03 PM
Subject: [CnD] Gadgets


> Hi Charles,
>
> Where did you find your adjustable cheese slicer? Thanks.
>
> Susan
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] Gadgets

[Sandy from OK!]

That's the one with the like thumb screw you adjust and the slicer has a
wire string to it which does the slicing, right? Then we are talking about
the same slicer!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Tuesday, January 31, 2012 4:15 PM
To: cookinginthedark@acbradio.org; slump...@austin.rr.com
Subject: Re: [CnD] Gadgets


I think it was at Wal-Mart, but they're a pretty common kitchen gadget.  I 
think I gave around $5 for it years ago.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Susan Lumpkin" 
To: 
Sent: Tuesday, January 31, 2012 4:03 PM
Subject: [CnD] Gadgets


> Hi Charles,
>
> Where did you find your adjustable cheese slicer? Thanks.
>
> Susan
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org 
> http://acbradio.org/mailman/listinfo/cookinginthedark

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[CnD] loading a dishwasher

[Kimberly Qualls]

If  it helps at all...I've lived in a lot of apartments, and I've
always taken small slivers of sticky tape from a dimo-tape labeler and
put them on the different settings...I have to remember which setting
they are on, but I always just use heavy load...That way everything
gets clean...It may not be the way things should be done, but it has
worked for me...BTW, I always place everything in the dishwasher
down-side up...That way, the bowls and cups don't fill with water, and
I don't poke myself with forks or knives...And you can take the
slivers of tape off, and NO DAMAGE...Have a GREAT DAY

Kimberly
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Re: [CnD] (no subject)

[Sandy from OK!]

That would work, or wrapping the leaves/spices in cheesecloth, knotting it
closed, and dangling the part with overhang over the saucepan and holding it
in place with the lid!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Tuesday, January 31, 2012 12:45 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)


Hi Jill,
When I raised the question of retrieving a bay leaf, Someone suggested using
a tea ball. I haven't tried it but it sounds like it would work. Nancy
Martin Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
Sent: Tuesday, January 31, 2012 12:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill

 - Original Message -
From: "Nancy Martin" http://acbradio.org/mailman/listinfo/cookinginthedark
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Version: 2012.0.1913 / Virus Database: 2109/4778 - Release Date: 01/31/12

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[CnD] Coring the Cabbage

[Sandy from OK!]

I have a difficult time removing the core; any shortcut tips for this task?
Sandy

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of marilyn deweese
Sent: Tuesday, January 31, 2012 9:41 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS


I take the head of cabbage, put it on a cutting board, cut it in half, then 
take each half and cut it into 4ths, then take each 4th and cut it into 
eighths.  Sometimes, it is hard to get the knife through the head of cabbage

to cut in half and you have to be careful and push the knife through slowly.

When I need shredded cabbage, I use my work horse, the Cuisenaire Food 
Processor.

Marilyn
- Original Message - 
From: "Debbra Piening" 
To: 
Sent: Tuesday, January 31, 2012 9:29 AM
Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS


> Okay, that makes sense; after all, rolling is what takes the time.  
> Think I'm going to have to try this!
>
> -Original Message-
> From: cookinginthedark-boun...@acbradio.org
> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude 
> DaShiell
> Sent: Tuesday, January 31, 2012 2:13 AM
> To: cookinginthedark@acbradio.org
> Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS
>
> Probably whichever kind of cabbage you grab first.  Also, rolling 
> doesn't get done because it's a busy day and there's no time to 
> roll.On Tue, 31 Jan 2012, Gerry Leary wrote:
>
>> 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. 
>> > ___
>> > Cookinginthedark mailing list Cookinginthedark@acbradio.org
>> > http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>
> 
> Jude  
> 
>
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[CnD] Getting Your Hands In The Food

[Kimberly Qualls]

I know many sighted chefs who say "Your best cooking tools  are clean
hands"...So, sight or no sight, we can do the best feeling what we do
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Re: [CnD] MAKE-AHEAD BREAKFAST COFFEE CAKE

[Ranveig / voice of joy]

I'd like to make this cake, cause this recipe sounds really nice. :)
but where is the sugar going to be added? it says to be added twice..
once to the butter, and once to the flour (before the sugar mix?

greetings from - Ranveig - :)

2012/1/30, 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] Hamilton Beach customer service

[Lora Leggett]

I will tell everyoe what I find out tomorrow about product availability.  It 
is a wonderful processor and very blind friendly and rugged.

Lora

- Original Message - 
From: "Charles Rivard" 

To: "COOKING IN THE DARK" 
Sent: Tuesday, January 31, 2012 7:17 PM
Subject: [CnD] Hamilton Beach customer service


Lora:  To find out about the French fry cutter and whatever else is 
available for your food processor, the phone number is

800-851-8900


---
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[CnD] CND Show Recipe: Chocolate Chunk Cheesecake

[Dale]

Howdy Ya'll,
Here is the recipe for the next cooking in the dark show...
It is awesome!
This will be going out Thursday to all our radio affiliates.
Should be up in the archive by Friday.
www.cookinginthedark.libsyn.com
Chocolate Chunk Cheesecake

1 cup (12) crushed crème-filled vanilla cookies
(Note: I used chocolate graham crackers, and used about 1 and a half cups)
 2 T margarine, melted
Note: I used 3 T melted butter
Or you can do like I do and buy a graham cracker crust already made.
Probably should buy two as the recipe overfills one.

3 8-oz packages cream cheese, softened
½ cup packed brown sugar
1 tsp vanilla extract
4 eggs
1 8-oz milk chocolate bar, chopped
Directions:

Combine crumbs and margarine; press onto bottom of 9-inch springform pan.
Bake at 350 degrees for 10 minutes.

Combine cream cheese, sugar and vanilla mixing at medium speed on an
electric mixer until well blended.  Add eggs, one at a time, mixing well
after each addition.  Stir in candy; pour over crust.  Bake at 350 degrees
for 45 minutes.  Loosen cake from rim of pan, cool before removing rim of
pan.  Chill.  Garnish with strawberry slices, additional chocolate, melted,
and mint leaves if desired.
I garnished with shaved chocolate
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[CnD] world's most expensive hot-dog

[Charles Rivard]

VANCOUVER, British Columbia - The world's most expensive hot dog has debuted 

in Vancouver, Canada, costing $100 for the foot-long hot-dog infused with 
cognac along with lobster and Kobe beef. The founder of dougieDog Hot Dogs, 
dougie 
luv, said in a release his brainchild uses 100-year-old Louis XIII cognac that 
costs more than $2,000 a bottle. He named the creation the Dragon Dog in honor 
of the Chinese New Year, which this year celebrates the year of the dragon.
The dog is nestled in Japanese Kobe beef from hand-massaged cows that is seared 
in olive and truffle oils, lobster shreds and a picante sauce whose 
ingredients Mr. luv wouldn't disclose. He said he intends to contact the 
Guinness Book of Records to unseat the previous most-expensive hot dog at New 
York's Serendipity restaurant, which sells for $69. The release said the new 
hot dog would be a regular menu item and not a limited offer.


---
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Re: [CnD] Getting Your Hands In The Food

[Dana]

I do the same thing from time to time. I mak e sure my hands are sanitized 
and do what I can sometime to make sure things are really mixed well.

Dana
For weight loss support or if you love fragrances check out my 2 groups!
If you are wishing to lose weight and would like support along the way 
please join

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blind_weight_watchers-subscr...@yahoogroups.com
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[CnD] Hamilton Beach customer service

[Charles Rivard]

Lora:  To find out about the French fry cutter and whatever else is available 
for your food processor, the phone number is
800-851-8900


---
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Re: [CnD] cook books and gadgets - Re: recommended cookbooks

[Lora Leggett]

I had one of those cheese slicers many years ago and it broke on me.  How do 
you keep it working?  I had a similar problem many years ago with one of 
those egg slicers.  But now mine is working perfectly.  No one told me when 
I first got married that you put your peeled hard-cooked egg in the little 
cup and shut the wire down on it to slice it.  Then you leave it shut and 
dump the slices into your bowl or wherever.  Never open the egg slicer back 
up with the egg slices still in it!  Boy did I learn the hard way.  It is 
just a one shot thing, put the egg in there and shut the thing once and that 
is all.  I have had this slicer for years and it is a snap when you know 
how.
It is shocking but we have about all of the things Charles mentioned.  I 
still get nervous about learning to use a new appliance until I get used to 
it and then I wonder what I ever did without it.

Lora

- Original Message - 
From: "Charles Rivard" 

To: 
Sent: Tuesday, January 31, 2012 4:59 PM
Subject: [CnD] cook books and gadgets - Re: recommended cookbooks


I downloaded 2 books of recipes for the George Foreman grill, in .brf 
format, from


www.nbp.org

quite some time ago, thinking they would be good for other applications, 
and out of interest.  You have to purchase them.  I don't know if they 
still are available, but you might check.  They are excellent.  The reason 
I mention them is that I now have a George Foreman indoor grill, which I 
really am liking more and more as I use it.


Other gadgets I like, if you can call them gadgets, are an outdoor 
electric smoker that is also a grill, the microwave oven, a safety deep 
fryer that has a locking lid that you raise and lower the baskets of food 
from the outside so you don't have to worry about the hot oil, a Hamilton 
Beach big mouth food processor, and an electric meat slicer.  Those are 
the big items. Small ones, and this might be more of what you're asking 
about, are a hand held cheese slicer that uses a stiff thin wire to cut 
the cheese.  It has a thumb screw for adjusting the slice thickness 
between the wire and the roller that travels along the block of cheese.  A 
talking kitchen scale for measuring to within a tenth of an ounce, up to 
11 pounds, a talking meat thermometer, flame retardant oven mitts, and, of 
course, measuring spoons and cups.  There is a measuring device that I am 
looking for, but cannot currently find.  It is sort of like a big surringe 
that you stick down into liquid and pull up on the plunger to fill.  It 
dispenses 1 tablespoon of liquid.  If anyone knows of where I can find one 
of these, thanks in advance.


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

To: 
Sent: Tuesday, January 31, 2012 3:16 PM
Subject: [CnD] recommended cookbooks



Hi everyone,

I'd like to know what cookbooks and cooking gadgets you find the most
helpful. If you'd rather write me off list, that's ok.

Thanks in advance,

Nancy Martin

Oklahoma



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Re: [CnD] loading a dishwasher

[Dana]

I have a dial on my dishwasher and all I have to do is click it until it 
turns on and it  works perfectly. I guess some of the new dish washers must 
be a lot diffeernt than I am used to.

Dana
For weight loss support or if you love fragrances check out my 2 groups!
If you are wishing to lose weight and would like support along the way 
please join

blind weight watchers
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Re: [CnD] Gadgets

[Debbra Piening]

Yes, they still have it.  I'm thinking of getting one.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Tuesday, January 31, 2012 4:25 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Gadgets

I also saw one of these on blind mice mart site.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Tuesday, January 31, 2012 2:15 PM
To: cookinginthedark@acbradio.org; slump...@austin.rr.com
Subject: Re: [CnD] Gadgets

I think it was at Wal-Mart, but they're a pretty common kitchen gadget.  I 
think I gave around $5 for it years ago.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Susan Lumpkin" 
To: 
Sent: Tuesday, January 31, 2012 4:03 PM
Subject: [CnD] Gadgets


> Hi Charles,
>
> Where did you find your adjustable cheese slicer? Thanks.
>
> Susan
>
> ___
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> Cookinginthedark@acbradio.org
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Version: 10.0.1416 / Virus Database: 2109/4778 - Release Date: 01/31/12

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Re: [CnD] What's the best way to judge thickness

[Rhonda Scott]

Hi Nancy,

The way I do it is kind of weird, but kind of sort of works for me. I have 
one of those Braille rulers that has centimeters marked on one side, inches 
on the other. When a recipe says to slice something 1/2 inch thick, I feel 
the inch marked on my ruler and find the line that marks a half inch. Then I 
slice and pretty much just make my best guess.

I'm not good with the knives that have a guide either.

Rhonda

- Original Message - 
From: "Nancy Martin" 
To: 
Sent: Tuesday, January 31, 2012 4:00 PM
Subject: [CnD] What's the best way to judge thickness


Hi everyone,

Recipes will say to roll out dough to ½ inch thick. I realize this would
make a difference in cooking time, etc. Please give me your input about how
to judge thickness. I also am not good at slicing things to a specified
thickness. I never found those knives with a guide to be that handy. I
realize a mandolin would help with slicing.

Thanks in advance,

Nancy Martin

Oklahoma

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Re: [CnD] Getting Your Hands In The Food

[Abby Vincent]

I listen to Melinda Lee, a local food news radio show.  She does a kitchen
tools segment.  Usually it's slicers, cookware and the like.  A few weeks
ago, she talked for ten minutes about using your hands as a tool.  She did
mention plastic gloves.  I didn't know they were anything but mittens, but
if you can find some, great.  Things to use your fingers for:  cutting
butter or other shortening into the dry ingredients of dough, making sure
ingredients such as nuts, raisins, are evenly distributed in the mixture
you're working with, scraping flour off the bottom and sides of a bowl,
dividing dough evenly for biscuits, dumplings, drop cookies and the like.
I'd love to hear more ideas from others who use their fingers as a kitchen
tool.

Abby 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Drew Hunthausen
Sent: Tuesday, January 31, 2012 8:30 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Getting Your Hands In The Food

I started using those thin food preparation gloves when I mix a lot of dry
and wet ingredients together. The reason I started is because I love
jalapeño peppers in many of my recipies and when I didn't wear gloves the
residue from the peppers would make my hands burn really bad for a long time
afterwards. Just a good idea, and you can still feel the food really well .

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ranveig / voice
of joy
Sent: Tuesday, January 31, 2012 8:07 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Getting Your Hands In The Food

how about those thin rubber gloves used by nurses and such? they should be
thin enough to feel through ;) right?
i use hands without gloves, but i am not too comfortable mixing with hands
just yet. :)

- Ranveig -

2012/1/31, o...@rogers.com :
> Amen to you, Tom.
>
> I love the analogy regarding use of the rubber gloves.  It's not 
> crude,
but
> rather, it's true and realistic.
>
> But regarding using gloves, if you feel to need to use gloves for the
reason
> Heidi stated, you could use those thin plastic bag sounding ones.  
> With those gloves, I think you could still feel the texture of the 
> food you are working with.
>
> CB:  The Old Leather Bat
>
>
> - Original Message -
> From: "Heidi Thomas" 
> To: ; "'Tom Dickhoner'"

> Sent: Tuesday, January 31, 2012 7:48 AM
> Subject: Re: [CnD] Getting Your Hands In The Food
>
>
>> yes, Tom, I agree with you but there are some who will never find it 
>> acceptable and can not get themselves to do it.  I do not usually use 
>> gloves, but do when I have a cut or scrape on my hand when cooking 
>> for others, for obvious reasons It is a good option rather than a 
>> spoon, because that just does not work effectively! :) Heidi 
>> -Original Message-
>> From: cookinginthedark-boun...@acbradio.org
>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom 
>> Dickhoner
>> Sent: 31 January 2012 12:02
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] Getting Your Hands In The Food
>>
>> Many blind people have a problem putting their hands in food. Good 
>> gave
us
>> hands for a purpose. Getting your hands in the food is the only way 
>> that you can tell if your ingredients are mixed together properly. I 
>> have used rubber gloves many times. I don't like them. A dermotolgist 
>> that I saw said it this way. "This means that if you use the gloves, 
>> you are blind with your hands."
>> This is a little crude, but it makes the point.
>>
>> To anyone who is afraid to put his or her hands in the food, do it 
>> and don't feel imbarrassed. As long as you thoroughly wash your hands 
>> before and after you prepare the food, you will be fine.
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>> ___
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>
> ___
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>
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Re: [CnD] Gadgets

[Drew Hunthausen]

I also saw one of these on blind mice mart site.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard
Sent: Tuesday, January 31, 2012 2:15 PM
To: cookinginthedark@acbradio.org; slump...@austin.rr.com
Subject: Re: [CnD] Gadgets

I think it was at Wal-Mart, but they're a pretty common kitchen gadget.  I 
think I gave around $5 for it years ago.

---
Shepherds are the best beasts, but Labs are a close second.
- Original Message - 
From: "Susan Lumpkin" 
To: 
Sent: Tuesday, January 31, 2012 4:03 PM
Subject: [CnD] Gadgets


> Hi Charles,
>
> Where did you find your adjustable cheese slicer? Thanks.
>
> Susan
>
> ___
> Cookinginthedark mailing list
> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark 

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Re: [CnD] What's the best way to judge thickness

[Charles Rivard]

It might seem odd, but to measure thickness, I use a brailled ruler or my 
electric meat slicer.  I measure the desired thickness by holding my finger 
or thumb along the ruler, remembering that length or keeping another finger 
at that point, then comparing the dough or whatever to that reference.  If I 
use the meat slicer, I know that the thickest slice is 1/2 inch, so I set it 
to the thickest slice, then gauge that with the finger as I did with the 
ruler, and go from there.  It doesn't have to be exact, and this is usually 
close enough.  HTH.


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

To: 
Sent: Tuesday, January 31, 2012 3:00 PM
Subject: [CnD] What's the best way to judge thickness


Hi everyone,

Recipes will say to roll out dough to ½ inch thick. I realize this would
make a difference in cooking time, etc. Please give me your input about how
to judge thickness. I also am not good at slicing things to a specified
thickness. I never found those knives with a guide to be that handy. I
realize a mandolin would help with slicing.

Thanks in advance,

Nancy Martin

Oklahoma

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Re: [CnD] Gadgets

[Charles Rivard]

I think it was at Wal-Mart, but they're a pretty common kitchen gadget.  I 
think I gave around $5 for it years ago.


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

To: 
Sent: Tuesday, January 31, 2012 4:03 PM
Subject: [CnD] Gadgets



Hi Charles,

Where did you find your adjustable cheese slicer? Thanks.

Susan

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Re: [CnD] recommended cookbooks

[Nicole Massey]

Braille is not an option for me -- too many years of playing hand drums
before I lost my sight. That's why I look for cookbooks and other media in
digital formats. And if anyone has any of the ones I referenced in such
formats, I'd love to know where to get them.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Judy Cowart
Sent: Tuesday, January 31, 2012 3:51 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] recommended cookbooks

Oo a lot of these books sound great. Can't wait till they are available. I'm

a cook book collector but a lot of mine are in braille.  I got them from 
National braille press. They have a pamphlet of cook books they can send all

ya have to do is call and ask for it.

Judy


- Original Message - 
From: "Nicole Massey" 
To: 
Sent: Tuesday, January 31, 2012 3:40 PM
Subject: Re: [CnD] recommended cookbooks


The Joy of Cooking is a must. It's more than a cookbook, its' a cooking
textbook, with a lot of technique in it.

Betty crocker's cookbook is a similar one. Get it through Bookshare.

If you can find it the 1918 Fannie Farmer cookbook is wonderful. It's the
last one she put together before her death, and it has a lot of the basics
in it.
There was a wonderful little book my ex found called The Can Opener
Cookbook. It's vintage, from when housewives were just starting to use a lot
of canned goods, but it kept things simple. If you can find it, scan it and
make it available for Bookshare so we can have access to it, and if I find
it first (mine got stolen) I'll get it up there.
I love the Foods of the World series from Time-Life. They haven't reissued
them yet, but hopefully they will some day. If they don't I'm working on
collecting them.
There's a great book called "Recipes from the backs of Boxes, Bottles, Cans,
and Jars" that has a lot of those things you find on a package, and I'm
planning on scanning my copy and putting it up on Bookshare as soon as I
find my big book of recipes.
I recently found a great book on Indian (dots, not feathers) cuisine called
Curry: A tale of Cooks and Conquerors, by Lizzie Collingham, which both
deals with how East Indian cuisine came about and some of the recipes
typical of the cuisine. I haven't made any of them yet, but it was a great
listen. NLS has it, and it's downloadable on BARD if you have a digital
player
For those of a zymurgical bent, (wine making) there's Acton & Duncan's book,
Making Mead. I love this book, and I hope to get it scanned soon. It's
written from a British perspective, but other than the fact that Heather
honey is hard to get in the Americas it'll work. I've made a lot of good
honey wines from it. The wimemaker's recipe handbook, by Raymond massaccesi
is also interesting, and it's another one I hope to have available soon on
Bookshare. And for something different there's Cider by Annie prouslx and
lew Nichols, which is a great book on making ciders of all kinds.
For something without the octane I  got a lot out of Cresswell's book,
Homemade Root Beer and Soda Pop. It's another one I plan to scan soon and
put up on Bookshare.

Sorry that a lot of these aren't blind accessible yet, but if I can get a
bit of sighted assistance I can locate them and run them through the trusty
HP Scanjet and they'll be around for y'all to benefit from soon.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Tuesday, January 31, 2012 3:17 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] recommended cookbooks

Hi everyone,

I'd like to know what cookbooks and cooking gadgets you find the most
helpful. If you'd rather write me off list, that's ok.

Thanks in advance,

Nancy Martin

Oklahoma



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Re: [CnD] What's the best way to judge thickness

[Abby Vincent]

A mandolin helps lots with slicing.  If you hold what you're slicing the
same way and apply the same pressure, the slices will be similar.  

As for rolling out dough, you can lift up and feel the edge, but that
doesn't guarantee the whole dough will be the same thickness.  You're
supposed to roll out the dough in one direction, then turn, repeat, until
you've done the whole circle.  It's an art.  Since I never mastered it, I
discovered you can buy frozen pie dough in aluminum pans.  You can cook
them, then fill, or fill, then cook, depending on what the recipe calls for.
Or, there are plenty of grocery stores or places like Marie Callenders, that
sell whole pies, fresh or frozen.

Abby

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Tuesday, January 31, 2012 1:01 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] What's the best way to judge thickness

Hi everyone,

Recipes will say to roll out dough to ½ inch thick. I realize this would
make a difference in cooking time, etc. Please give me your input about how
to judge thickness. I also am not good at slicing things to a specified
thickness. I never found those knives with a guide to be that handy. I
realize a mandolin would help with slicing.

Thanks in advance,

Nancy Martin

Oklahoma

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Re: [CnD] What's the best way to judge thickness

[olb]

The usual pie crust when it is fitted into the pie plate is 1/8 inch thick. 
This is very thin - to the point that when you press the edge of the crust 
(before baking) between your thumb and middle finger, your thumb and middle 
finger can almost touch each other with the crust edge between them.


For 1/4, 1/2 or 1 inch thickness, measure the distance on a ruler or 
measuring tape and put a finger at each end of the intended distance.  Then 
feel the in between space with a finger of your other hand and try to 
memorize it so you can roll or cut to that thickness.


You can use an inverted drinking glass or a 2 or 3 inch biscuit cutter or 
standard size cookie cutters as guides for making tart shells, pyrogies and 
other goodies.


This judgment - to my way of thinking - comes with experience.  The more of 
this you get, the more comfortable you will be with rolling, slicing or 
cutting.


CB:  The Old Leather Bat


- Original Message - 
From: "Nancy Martin" 

To: 
Sent: Tuesday, January 31, 2012 4:00 PM
Subject: [CnD] What's the best way to judge thickness


Hi everyone,

Recipes will say to roll out dough to ½ inch thick. I realize this would
make a difference in cooking time, etc. Please give me your input about how
to judge thickness. I also am not good at slicing things to a specified
thickness. I never found those knives with a guide to be that handy. I
realize a mandolin would help with slicing.

Thanks in advance,

Nancy Martin

Oklahoma

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[CnD] Gadgets

[Susan Lumpkin]

Hi Charles,

Where did you find your adjustable cheese slicer? Thanks.

Susan

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[CnD] cook books and gadgets - Re: recommended cookbooks

[Charles Rivard]

I downloaded 2 books of recipes for the George Foreman grill, in .brf 
format, from


www.nbp.org

quite some time ago, thinking they would be good for other applications, and 
out of interest.  You have to purchase them.  I don't know if they still are 
available, but you might check.  They are excellent.  The reason I mention 
them is that I now have a George Foreman indoor grill, which I really am 
liking more and more as I use it.


Other gadgets I like, if you can call them gadgets, are an outdoor electric 
smoker that is also a grill, the microwave oven, a safety deep fryer that 
has a locking lid that you raise and lower the baskets of food from the 
outside so you don't have to worry about the hot oil, a Hamilton Beach big 
mouth food processor, and an electric meat slicer.  Those are the big items. 
Small ones, and this might be more of what you're asking about, are a hand 
held cheese slicer that uses a stiff thin wire to cut the cheese.  It has a 
thumb screw for adjusting the slice thickness between the wire and the 
roller that travels along the block of cheese.  A talking kitchen scale for 
measuring to within a tenth of an ounce, up to 11 pounds, a talking meat 
thermometer, flame retardant oven mitts, and, of course, measuring spoons 
and cups.  There is a measuring device that I am looking for, but cannot 
currently find.  It is sort of like a big surringe that you stick down into 
liquid and pull up on the plunger to fill.  It dispenses 1 tablespoon of 
liquid.  If anyone knows of where I can find one of these, thanks in 
advance.


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

To: 
Sent: Tuesday, January 31, 2012 3:16 PM
Subject: [CnD] recommended cookbooks



Hi everyone,

I'd like to know what cookbooks and cooking gadgets you find the most
helpful. If you'd rather write me off list, that's ok.

Thanks in advance,

Nancy Martin

Oklahoma



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Re: [CnD] recommended cookbooks

[Judy Cowart]

Oo a lot of these books sound great. Can't wait till they are available. I'm 
a cook book collector but a lot of mine are in braille.  I got them from 
National braille press. They have a pamphlet of cook books they can send all 
ya have to do is call and ask for it.

Judy


- Original Message - 
From: "Nicole Massey" 
To: 
Sent: Tuesday, January 31, 2012 3:40 PM
Subject: Re: [CnD] recommended cookbooks


The Joy of Cooking is a must. It's more than a cookbook, its' a cooking
textbook, with a lot of technique in it.

Betty crocker's cookbook is a similar one. Get it through Bookshare.

If you can find it the 1918 Fannie Farmer cookbook is wonderful. It's the
last one she put together before her death, and it has a lot of the basics
in it.
There was a wonderful little book my ex found called The Can Opener
Cookbook. It's vintage, from when housewives were just starting to use a lot
of canned goods, but it kept things simple. If you can find it, scan it and
make it available for Bookshare so we can have access to it, and if I find
it first (mine got stolen) I'll get it up there.
I love the Foods of the World series from Time-Life. They haven't reissued
them yet, but hopefully they will some day. If they don't I'm working on
collecting them.
There's a great book called "Recipes from the backs of Boxes, Bottles, Cans,
and Jars" that has a lot of those things you find on a package, and I'm
planning on scanning my copy and putting it up on Bookshare as soon as I
find my big book of recipes.
I recently found a great book on Indian (dots, not feathers) cuisine called
Curry: A tale of Cooks and Conquerors, by Lizzie Collingham, which both
deals with how East Indian cuisine came about and some of the recipes
typical of the cuisine. I haven't made any of them yet, but it was a great
listen. NLS has it, and it's downloadable on BARD if you have a digital
player
For those of a zymurgical bent, (wine making) there's Acton & Duncan's book,
Making Mead. I love this book, and I hope to get it scanned soon. It's
written from a British perspective, but other than the fact that Heather
honey is hard to get in the Americas it'll work. I've made a lot of good
honey wines from it. The wimemaker's recipe handbook, by Raymond massaccesi
is also interesting, and it's another one I hope to have available soon on
Bookshare. And for something different there's Cider by Annie prouslx and
lew Nichols, which is a great book on making ciders of all kinds.
For something without the octane I  got a lot out of Cresswell's book,
Homemade Root Beer and Soda Pop. It's another one I plan to scan soon and
put up on Bookshare.

Sorry that a lot of these aren't blind accessible yet, but if I can get a
bit of sighted assistance I can locate them and run them through the trusty
HP Scanjet and they'll be around for y'all to benefit from soon.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Tuesday, January 31, 2012 3:17 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] recommended cookbooks

Hi everyone,

I'd like to know what cookbooks and cooking gadgets you find the most
helpful. If you'd rather write me off list, that's ok.

Thanks in advance,

Nancy Martin

Oklahoma



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Re: [CnD] recommended cookbooks

[Dena Polston]

On 1/31/12, Nancy Martin  wrote:
> Hi everyone,
>
> I'd like to know what cookbooks and cooking gadgets you find the most
> helpful. If you'd rather write me off list, that's ok.
>
> Thanks in advance,
>
> Nancy Martin
>
> Oklahoma
>
>
>
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark
>
Nancy,
I love the Pourfect Braille measuring cups and spoons and I love them!
Dale Campbell sold those to me. I download many different cookbooks
from Bookshare.org. Good luck!
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Re: [CnD] recommended cookbooks

[Nicole Massey]

The Joy of Cooking is a must. It's more than a cookbook, its' a cooking
textbook, with a lot of technique in it.

Betty crocker's cookbook is a similar one. Get it through Bookshare.

If you can find it the 1918 Fannie Farmer cookbook is wonderful. It's the
last one she put together before her death, and it has a lot of the basics
in it.
There was a wonderful little book my ex found called The Can Opener
Cookbook. It's vintage, from when housewives were just starting to use a lot
of canned goods, but it kept things simple. If you can find it, scan it and
make it available for Bookshare so we can have access to it, and if I find
it first (mine got stolen) I'll get it up there.
I love the Foods of the World series from Time-Life. They haven't reissued
them yet, but hopefully they will some day. If they don't I'm working on
collecting them.
There's a great book called "Recipes from the backs of Boxes, Bottles, Cans,
and Jars" that has a lot of those things you find on a package, and I'm
planning on scanning my copy and putting it up on Bookshare as soon as I
find my big book of recipes.
I recently found a great book on Indian (dots, not feathers) cuisine called
Curry: A tale of Cooks and Conquerors, by Lizzie Collingham, which both
deals with how East Indian cuisine came about and some of the recipes
typical of the cuisine. I haven't made any of them yet, but it was a great
listen. NLS has it, and it's downloadable on BARD if you have a digital
player
For those of a zymurgical bent, (wine making) there's Acton & Duncan's book,
Making Mead. I love this book, and I hope to get it scanned soon. It's
written from a British perspective, but other than the fact that Heather
honey is hard to get in the Americas it'll work. I've made a lot of good
honey wines from it. The wimemaker's recipe handbook, by Raymond massaccesi
is also interesting, and it's another one I hope to have available soon on
Bookshare. And for something different there's Cider by Annie prouslx and
lew Nichols, which is a great book on making ciders of all kinds.
For something without the octane I  got a lot out of Cresswell's book,
Homemade Root Beer and Soda Pop. It's another one I plan to scan soon and
put up on Bookshare.

Sorry that a lot of these aren't blind accessible yet, but if I can get a
bit of sighted assistance I can locate them and run them through the trusty
HP Scanjet and they'll be around for y'all to benefit from soon.


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Nancy Martin
Sent: Tuesday, January 31, 2012 3:17 PM
To: cookinginthedark@acbradio.org
Subject: [CnD] recommended cookbooks

Hi everyone,

I'd like to know what cookbooks and cooking gadgets you find the most
helpful. If you'd rather write me off list, that's ok.

Thanks in advance,

Nancy Martin

Oklahoma

 

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[CnD] recommended cookbooks

[Nancy Martin]

Hi everyone,

I'd like to know what cookbooks and cooking gadgets you find the most
helpful. If you'd rather write me off list, that's ok.

Thanks in advance,

Nancy Martin

Oklahoma

 

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Re: [CnD] Getting Your Hands In The Food

[carollablady]

I would recommend caution when using gloves.  Some of them are treated 
with substances to keep them from sticking together.


Carol


On 1/31/2012 11:06 AM, Ranveig / voice of joy wrote:

how about those thin rubber gloves used by nurses and such? they
should be thin enough to feel through ;) right?
i use hands without gloves, but i am not too comfortable mixing with
hands just yet. :)

- Ranveig -

2012/1/31, o...@rogers.com:

Amen to you, Tom.

I love the analogy regarding use of the rubber gloves.  It's not crude, but
rather, it's true and realistic.

But regarding using gloves, if you feel to need to use gloves for the reason
Heidi stated, you could use those thin plastic bag sounding ones.  With
those gloves, I think you could still feel the texture of the food you are
working with.

CB:  The Old Leather Bat


- Original Message -
From: "Heidi Thomas"
To:; "'Tom Dickhoner'"
Sent: Tuesday, January 31, 2012 7:48 AM
Subject: Re: [CnD] Getting Your Hands In The Food



yes, Tom, I agree with you but there are some who will never find it
acceptable and can not get themselves to do it.  I do not usually use
gloves, but do when I have a cut or scrape on my hand when cooking for
others, for obvious reasons
It is a good option rather than a spoon, because that just does not work
effectively! :)
Heidi
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner
Sent: 31 January 2012 12:02
To: cookinginthedark@acbradio.org
Subject: [CnD] Getting Your Hands In The Food

Many blind people have a problem putting their hands in food. Good gave us
hands for a purpose. Getting your hands in the food is the only way that
you
can tell if your ingredients are mixed together properly. I have used
rubber
gloves many times. I don't like them. A dermotolgist that I saw said it
this
way. "This means that if you use the gloves, you are blind with your
hands."
This is a little crude, but it makes the point.

To anyone who is afraid to put his or her hands in the food, do it and
don't
feel imbarrassed. As long as you thoroughly wash your hands before and
after
you prepare the food, you will be fine.
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[CnD] What's the best way to judge thickness

[Nancy Martin]

Hi everyone,

Recipes will say to roll out dough to ½ inch thick. I realize this would
make a difference in cooking time, etc. Please give me your input about how
to judge thickness. I also am not good at slicing things to a specified
thickness. I never found those knives with a guide to be that handy. I
realize a mandolin would help with slicing.

Thanks in advance,

Nancy Martin

Oklahoma

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[CnD] sallad recipe

[Ranveig / voice of joy]

just made this, by inspiration and what ever i had in my fridge;

salad:
1/2 head  isberg-sallad (shredded)*
2 stalks celery, chopped
1 apple cored and in pieces
1/2 sweet bell pepper diced (or half a red bell pepper will do too)
1 tomato cut in 4
2 carrots, grated

dressing:
mixed together
1 tbsp balsamico
about 2 tbsp olive oil
1 tbsp créme frache (or sourcream will do the same)
1 garlic clove, finely grated
salt, and black pepper.

1. rins the vedgies before use.
2. break the lettuce into pieces and add to bowl.
3. add the rest of the salad ingredients
4. prepare the dressing in another bowl
5. drissel the dressing over the sallad, and add a lil more sourcream
if the dressing becomes too spicy.
6. mix so everything gets covverd in the dressing ... mmm!

next time i think i'll add some sunflower-seeds as well :)

I think you have the type of lettuce i'm thinking about there in the states.
it amost looks like a head of cabbage, but the lieves are thinner and
the heads are a little smaller.
any green lettuce will probably do, though :)

- Ranveig -
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Re: [CnD] Getting Your Hands In The Food

[Tom Dickhoner]

You will get more and more comfortable mixing food with your hands the more you 
do it.

-Original Message-
From: Ranveig / voice of joy 
Sent: Tuesday, January 31, 2012 11:06 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Getting Your Hands In The Food

how about those thin rubber gloves used by nurses and such? they
should be thin enough to feel through ;) right?
i use hands without gloves, but i am not too comfortable mixing with
hands just yet. :)

- Ranveig -

2012/1/31, o...@rogers.com :
> Amen to you, Tom.
>
> I love the analogy regarding use of the rubber gloves.  It's not crude, but
> rather, it's true and realistic.
>
> But regarding using gloves, if you feel to need to use gloves for the reason
> Heidi stated, you could use those thin plastic bag sounding ones.  With
> those gloves, I think you could still feel the texture of the food you are
> working with.
>
> CB:  The Old Leather Bat
>
>
> - Original Message -
> From: "Heidi Thomas" 
> To: ; "'Tom Dickhoner'" 
> Sent: Tuesday, January 31, 2012 7:48 AM
> Subject: Re: [CnD] Getting Your Hands In The Food
>
>
>> yes, Tom, I agree with you but there are some who will never find it
>> acceptable and can not get themselves to do it.  I do not usually use
>> gloves, but do when I have a cut or scrape on my hand when cooking for
>> others, for obvious reasons
>> It is a good option rather than a spoon, because that just does not work
>> effectively! :)
>> Heidi
>> -Original Message-
>> From: cookinginthedark-boun...@acbradio.org
>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner
>> Sent: 31 January 2012 12:02
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] Getting Your Hands In The Food
>>
>> Many blind people have a problem putting their hands in food. Good gave us
>> hands for a purpose. Getting your hands in the food is the only way that
>> you
>> can tell if your ingredients are mixed together properly. I have used
>> rubber
>> gloves many times. I don't like them. A dermotolgist that I saw said it
>> this
>> way. "This means that if you use the gloves, you are blind with your
>> hands."
>> This is a little crude, but it makes the point.
>>
>> To anyone who is afraid to put his or her hands in the food, do it and
>> don't
>> feel imbarrassed. As long as you thoroughly wash your hands before and
>> after
>> you prepare the food, you will be fine.
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
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Re: [CnD] sorry, my bad!

[Lois]

Nancy, No problem. I just know some people won't read it if there is no 
subject. Believe it or not I just got reminded to change the subject line on 
another list, smile.

Lois
  - Original Message - 
  From: Nancy Martin 
  To: cookinginthedark@acbradio.org 
  Sent: Tuesday, January 31, 2012 1:58 PM
  Subject: [CnD] sorry, my bad!


  Hi everyone,
  Sending my message without a subject was my mistake. Sorry if that upset
  some people. It's not something I normally do. Thanks to those who answered
  my question.
  Nancy Martin
  Oklahoma


  -Original Message-
  From: cookinginthedark-boun...@acbradio.org
  [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening
  Sent: Monday, January 30, 2012 10:42 AM
  To: cookinginthedark@acbradio.org
  Subject: Re: [CnD] people may miss your message - Re: (no subject)

  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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  >
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  Version: 2012.0.1901 / Virus Database: 2109/4776 - Release Date: 01/30/12

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[CnD] sorry, my bad!

[Nancy Martin]

Hi everyone,
Sending my message without a subject was my mistake. Sorry if that upset
some people. It's not something I normally do. Thanks to those who answered
my question.
Nancy Martin
Oklahoma


-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening
Sent: Monday, January 30, 2012 10:42 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] people may miss your message - Re: (no subject)

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
>>
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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> Cookinginthedark@acbradio.org
> http://acbradio.org/mailman/listinfo/cookinginthedark 

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

[Debbra Piening]

So nice to hear from you, Jenny! We're just regular folks of all ages,
tastes  and abilities who like to cook and to share ideas about cooking.  I
bet Dale will be thrilled when he sees your message. Keep us in mind when
you have questions.  Don't be shy, none of us are!


Deb
 

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ms. Jenny
Kennedy
Sent: Tuesday, January 31, 2012 12:50 AM
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] crock pot hot sausage cheese dip

[Charles Rivard]

The recipe that I heard did not say what sized crock pot to use.  Mine is a 
5-quart.  What size is needed, in your approximation?  Thanks.


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

To: 
Sent: Tuesday, January 31, 2012 1:23 PM
Subject: Re: [CnD] crock pot hot sausage cheese dip



Charles, We did this recipe last New Years eve and it was so good.

Lois
 - Original Message - 
 From: Charles Rivard

 To: COOKING IN THE DARK
 Sent: Tuesday, January 31, 2012 12:31 PM
 Subject: [CnD] crock pot hot sausage cheese dip


 Ingredients:

 2 pounds of Mexican Velvita cheese
 2 cans of extra hot Rotell tomatoes
 1 pound of hot bulk sausage
 1/2 cup of milk, not necessary if you want the dip to be thicker.

 Method:

 1.  Brown the sausage in a skillet.
 2.  Cut the Velvita into 1-inch cubes.
 3.  Put the cheese into the crock pot.
 4.  After the sausage has been browned, drain it, and add the sausage to 
the crock pot.

 5.  Add the tomatoes to the crock pot.
 6.  Mix well.
 7.  Turn the crock pot on high.
 8.  When the cheese has melted, in about an hour or so, mix well.

 Serve.

 Note:  If you don't want it to be hot! hot! hot!, use regular Velvita, 
regular Rotell tomatoes and regular sausage.


 ---
 Shepherds are the best beasts, but Labs are a close second.
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[CnD] bay leaf, and how to use them

[Lois]

Just putting a subject lime on this one.

Lois
  - Original Message - 
  From: Lois 
  To: cookinginthedark@acbradio.org 
  Sent: Tuesday, January 31, 2012 1:25 PM
  Subject: Re: [CnD] (no subject)


  It does work because we do it all the time. Just use a slotted spoon or 
something you can fish it out with.

  Lois
- Original Message - 
From: Nancy Martin 
To: cookinginthedark@acbradio.org 
Sent: Tuesday, January 31, 2012 12:45 PM
Subject: Re: [CnD] (no subject)


Hi Jill,
When I raised the question of retrieving a bay leaf, Someone suggested using
a tea ball. I haven't tried it but it sounds like it would work.
Nancy Martin
Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
Sent: Tuesday, January 31, 2012 12:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill

 - Original Message -
From: "Nancy Martin" http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] lasagna

[Nancy Martin]

Hi again,
Since manicotti was mentioned here, I believe I have a couple of recipes if
anyone would like them. I also stuff the uncooked manicotti with filling and
find it easier.
Nancy Martin
Oklahoma
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lora Leggett
Sent: Monday, January 30, 2012 6:59 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] lasagna

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] (no subject)

[Lois]

It does work because we do it all the time. Just use a slotted spoon or 
something you can fish it out with.

Lois
  - Original Message - 
  From: Nancy Martin 
  To: cookinginthedark@acbradio.org 
  Sent: Tuesday, January 31, 2012 12:45 PM
  Subject: Re: [CnD] (no subject)


  Hi Jill,
  When I raised the question of retrieving a bay leaf, Someone suggested using
  a tea ball. I haven't tried it but it sounds like it would work.
  Nancy Martin
  Oklahoma

  -Original Message-
  From: cookinginthedark-boun...@acbradio.org
  [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
  Sent: Tuesday, January 31, 2012 12:01 PM
  To: cookinginthedark@acbradio.org
  Subject: Re: [CnD] (no subject)

  Nancy, I think you are correct in not substituting Old Bay 
  seasoning.  It seems to me that I remember having a ground bay 
  leaf spice at one time but perhaps I'm mistaken about this.  I 
  break my bay leaf up as fine as I can and add it to whatever I am 
  using it in; this works for me and I don't know how a blind cook 
  could fish it out otherwise.  Jill

   - Original Message -
  From: "Nancy Martin" http://acbradio.org/mailman/listinfo/cookinginthedark
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Re: [CnD] crock pot hot sausage cheese dip

[Lois]

Charles, We did this recipe last New Years eve and it was so good.

Lois
  - Original Message - 
  From: Charles Rivard 
  To: COOKING IN THE DARK 
  Sent: Tuesday, January 31, 2012 12:31 PM
  Subject: [CnD] crock pot hot sausage cheese dip


  Ingredients:

  2 pounds of Mexican Velvita cheese
  2 cans of extra hot Rotell tomatoes
  1 pound of hot bulk sausage
  1/2 cup of milk, not necessary if you want the dip to be thicker.

  Method:

  1.  Brown the sausage in a skillet.
  2.  Cut the Velvita into 1-inch cubes.
  3.  Put the cheese into the crock pot.
  4.  After the sausage has been browned, drain it, and add the sausage to the 
crock pot.
  5.  Add the tomatoes to the crock pot.
  6.  Mix well.
  7.  Turn the crock pot on high.
  8.  When the cheese has melted, in about an hour or so, mix well.

  Serve.

  Note:  If you don't want it to be hot! hot! hot!, use regular Velvita, 
regular Rotell tomatoes and regular sausage.

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

[Nancy Martin]

Hi Jenny,
Just wanted to say keep doing what you're already doing and yes, I applaud
you too! My best friend once told me that people do what they want to do. It
sounds like things are looking up for you and I'm glad. Post your questions
and nobody will put you down or call you stupid. I too am blind due to ROP
and I've never had any vision. But keep up the good work. I'd bet those who
want to put you down will sing another tune in the near future.
Nancy Martin
Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Heidi Thomas
Sent: Tuesday, January 31, 2012 1:22 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Thank you thank you thank you, cooking by podcast

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] Touching Food With Your Hands

[Heidi Thomas]

Yes, me too and have also used the plastic ones but find the rubber ones are
more manageable ... Don't have a problem with feeling for whatever reason
... Just used them for so many years in restaurants, I guess. :)


Was mostly suggesting because I know some people are just not going to put
their hands in food no matter what we think about it being OK

Heidi
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner
Sent: 31 January 2012 18:57
To: cookinginthedark@acbradio.org
Subject: [CnD] Touching Food With Your Hands

Heidie and Charles, both of you make valid points with regards to using
gloves. Actually it was Roger that I agree with. If I had to, I could use
plastic gloves. Let's say this, I avoid using any gloves at all times unless
I absolutely have to.
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Re: [CnD] Easy Honey Mustard Mozzarella Chicken

[Nancy Martin]

Hi everyone,
How much extra cooking time would there be if I used chicken thighs rather
than chicken breast halves?
Thanks in advance,
Nancy Martin
Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Rebecca Manners
Sent: Tuesday, January 31, 2012 7:13 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Easy Honey Mustard Mozzarella Chicken

I believe prepared mustard is in a bottle.  It is not the same as dried 
mustard.

Becky

-Original Message- 
From: Shannon Hannah
Sent: Tuesday, January 31, 2012 12:50 AM
To: cookinginthedark@acbradio.org ; Sugar
Subject: Re: [CnD] Easy Honey Mustard Mozzarella Chicken

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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[CnD] Touching Food With Your Hands

[Tom Dickhoner]

Heidie and Charles, both of you make valid points with regards to using gloves. 
Actually it was Roger that I agree with. If I had to, I could use plastic 
gloves. Let's say this, I avoid using any gloves at all times unless I 
absolutely have to.
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Re: [CnD] (no subject)

[Nancy Martin]

Hi Jill,
When I raised the question of retrieving a bay leaf, Someone suggested using
a tea ball. I haven't tried it but it sounds like it would work.
Nancy Martin
Oklahoma

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jill o'connell
Sent: Tuesday, January 31, 2012 12:01 PM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] (no subject)

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill

 - Original Message -
From: "Nancy Martin" http://acbradio.org/mailman/listinfo/cookinginthedark
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[CnD] hot crock pot cheese sausage dip addition

[Charles Rivard]

I forgot to mention that, after the sausage has been browned, break it up into 
pieces about the size of a pea.

---
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[CnD] crock pot hot sausage cheese dip

[Charles Rivard]

Ingredients:

2 pounds of Mexican Velvita cheese
2 cans of extra hot Rotell tomatoes
1 pound of hot bulk sausage
1/2 cup of milk, not necessary if you want the dip to be thicker.

Method:

1.  Brown the sausage in a skillet.
2.  Cut the Velvita into 1-inch cubes.
3.  Put the cheese into the crock pot.
4.  After the sausage has been browned, drain it, and add the sausage to the 
crock pot.
5.  Add the tomatoes to the crock pot.
6.  Mix well.
7.  Turn the crock pot on high.
8.  When the cheese has melted, in about an hour or so, mix well.

Serve.

Note:  If you don't want it to be hot! hot! hot!, use regular Velvita, regular 
Rotell tomatoes and regular sausage.

---
Shepherds are the best beasts, but Labs are a close second.
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[CnD] Sisi's fruit salad

[Sisi Ben-Simon]

I make this easy salad quite a lot lately so thought I'd share.

Sisi's fruit salad
engrediants:
2 apples 
2 bananas 
2 oranges
10-15 strawberries 
5 tbsp canned pineapple chunks + a little pineapple juice
1 tbsp brown sugar
1 tsp vanilla extract 
1/2 tsp cinnamon 

Cut all fruits except 1 orange to bite size pieces. Squeez the remaining orange 
and add the juice to the salad bowl. Add sugar, vanilla and cinnamon. Mix well. 
Dig in!

Note: change the quantities for desired number of servings.

Enjoy
Sisi 
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Re: [CnD] Knife Skills yet Again

[jill o'connell]

I have a bagel splitter; mine came from Costco.  I got it as a 
gift and couldn't live without it.  I can also use it for slicing 
ceabata rolls.  If anyone wants more information, let me know.

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Re: [CnD] the purpose of "cooking in the dark" - Re: Maybe I amonthewrong list.

[jill o'connell]

Lois, I'm not quite sure what your question is but if it's how to 
use sharp knives, when cutting, put the meat or other food to be 
cut on a cutting board and slice with your knife, leaving your 
other hand behind the knife to anchor the food.  Does that help? 
Jill


- Original Message -
From: "Lois" , "Lois" Subject: Re: [CnD] the purpose of "cooking in the dark" - Re: 
Maybe I	amonthewrong 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" 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 anything cooking or food 
related.
The name cooking in the dark threw me off and made me think that 
this was
a cooking list not just a list for recipes.  Now that I am 
reading all of
the mail from this list, I see that all people talk about on 
her

Re: [CnD] (no subject)

[jill o'connell]

Nancy, I think you are correct in not substituting Old Bay 
seasoning.  It seems to me that I remember having a ground bay 
leaf spice at one time but perhaps I'm mistaken about this.  I 
break my bay leaf up as fine as I can and add it to whatever I am 
using it in; this works for me and I don't know how a blind cook 
could fish it out otherwise.  Jill


- Original Message -
From: "Nancy Martin" 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] ounces ... :(

[Jean Hunt]

Onces of volume is usually liquids and weight is something that is solid
such as chocolate chips a loaf of bread a pound of meat or 16 ounces.  

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ranveig / voice
of joy
Sent: Tuesday, January 31, 2012 9:58 AM
To: cookinginthedark
Subject: [CnD] ounces ... :(

hello all :)
when is ounces weight, and when is ounces volume?
e.g.
ounces of baking chocolate (not chocolate chips) ounces of pasta (weight or
volume) ounces of cheese when a package declaration is in ounces, weight, or
volume, or does it depend?

greetings from Ranveig.
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Re: [CnD] loading a dishwasher

[Jean Hunt]

When ever you want to mark any appliance you can use your own type of
stickers. Use the type that best fits your needs. Some may be as small as a
pin prick to as large as a large drop of water. I use them on most of my
appliances including the washers and dryers in my apartment building. I
won't go into that now. I am seriously considering marking my refrigerator
dial so that I can control the tempeture better and also my deep freeze as
when my youngest granddaughter comes over she likes to turn knobs and dials.
Then I can put them back when she goes home. Bless her heart. She tries hard
to help grandma out in the kitchen and she is only 5 years old.   
 Jean
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jessica
Sent: Tuesday, January 31, 2012 8:45 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Can you explain more about how this works? Can you use any dots you want to?

sent from my BrailleNote

 - Original Message -
From: "Heidi Thomas" 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 

[CnD] Wolf Puck Low Fat Ambrosia Salad

[Sugar]

Wolf Puck Low Fat Ambrosia Salad

 

Posted in More Soulful Recipies"

Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  6 servings

Kids love this simple combination of fruit, yogurt and
marshmallows-and they can even help by stirring it all together.

RECIPE INGREDIENTS
1 banana
1 11-ounce can mandarin oranges
1 cup fresh or canned, drained pineapple chunks
1 8-ounce container low-fat vanilla yogurt
1 cup mini marshmallows

DIRECTIONS
Peel banana. Using a small blunt knife, carefully cut banana
into thin slices. Put slices in a large bowl.
Open can of oranges and pour juice into a small bowl. Add
oranges and pineapple chunks to the bananas in the large bowl.
Add yogurt to the large bowl and stir yogurt and fruit together
with a wooden spoon. Add marshmallows and some of the juice you
saved from the oranges to make it taste just right.

Njoy


"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] Getting Your Hands In The Food

[Drew Hunthausen]

I started using those thin food preparation gloves when I mix a lot of dry
and wet ingredients together. The reason I started is because I love
jalapeño peppers in many of my recipies and when I didn't wear gloves the
residue from the peppers would make my hands burn really bad for a long time
afterwards. Just a good idea, and you can still feel the food really well
.

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ranveig / voice
of joy
Sent: Tuesday, January 31, 2012 8:07 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] Getting Your Hands In The Food

how about those thin rubber gloves used by nurses and such? they
should be thin enough to feel through ;) right?
i use hands without gloves, but i am not too comfortable mixing with
hands just yet. :)

- Ranveig -

2012/1/31, o...@rogers.com :
> Amen to you, Tom.
>
> I love the analogy regarding use of the rubber gloves.  It's not crude,
but
> rather, it's true and realistic.
>
> But regarding using gloves, if you feel to need to use gloves for the
reason
> Heidi stated, you could use those thin plastic bag sounding ones.  With
> those gloves, I think you could still feel the texture of the food you are
> working with.
>
> CB:  The Old Leather Bat
>
>
> - Original Message -
> From: "Heidi Thomas" 
> To: ; "'Tom Dickhoner'"

> Sent: Tuesday, January 31, 2012 7:48 AM
> Subject: Re: [CnD] Getting Your Hands In The Food
>
>
>> yes, Tom, I agree with you but there are some who will never find it
>> acceptable and can not get themselves to do it.  I do not usually use
>> gloves, but do when I have a cut or scrape on my hand when cooking for
>> others, for obvious reasons
>> It is a good option rather than a spoon, because that just does not work
>> effectively! :)
>> Heidi
>> -Original Message-
>> From: cookinginthedark-boun...@acbradio.org
>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner
>> Sent: 31 January 2012 12:02
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] Getting Your Hands In The Food
>>
>> Many blind people have a problem putting their hands in food. Good gave
us
>> hands for a purpose. Getting your hands in the food is the only way that
>> you
>> can tell if your ingredients are mixed together properly. I have used
>> rubber
>> gloves many times. I don't like them. A dermotolgist that I saw said it
>> this
>> way. "This means that if you use the gloves, you are blind with your
>> hands."
>> This is a little crude, but it makes the point.
>>
>> To anyone who is afraid to put his or her hands in the food, do it and
>> don't
>> feel imbarrassed. As long as you thoroughly wash your hands before and
>> after
>> you prepare the food, you will be fine.
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
> ___
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>
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[CnD] 10 foods to keep on hand

[Charles Rivard]

Note:  A lot of these ideas don't appeal to me, personally, but it's a good 
article, so I thought I'd post it.

It's hard to eat healthy or come up with healthy snacks on the fly. To make it 
easier, keep a few healthy ingredients on hand. Keep these foods in stock so 
you'll always be ready to provide a guilt-free meal or snack.
1. Whole wheat tortillas with their complex carbs can be turned into a snack by 
toasting with low-fat shredded cheese or drizzling with agave syrup and 
cinnamon.
2. Bananas are natural sources of potassium and fiber and are great on their 
own, over oatmeal or covered in almond butter for flavor-packed healthy 
goodness.
3. Miso is a fermented soybean paste that can be blended with hot water to make 
soup, or with other ingredients for tasty marinades for fish and meat or as a 
salad dressing.
4. Eggs are packed with protein but light on calories. They're also versatile, 
with many cooking options for snacks and light dinners.
5. Milk delivers calcium. Keep a carton of your favorite type of milk (nonfat, 
almond or soy) on hand to use in hot cocoa mixes or nutritious smoothies.
6. Almonds are a great alternative to greasy, crunchy snacks. They're also 
tasty additions to smoothies, cereals and yogurts.
7. Peanut butter delivers monounsaturated fats and folate. Use it as a spread 
on pitas or as a dip for celery. Other nut butters (like almond, cashew or 
walnut) are also goodoptions. 
8. Cottage cheese features casein, a protein that keeps you feeling full. To 
make it even more delicious, add in raw veggies, almonds or fresh fruits.
9. Mushrooms deliver antioxidants. Use them on their own or blend them in with 
other healthy foods, like in egg omelets or stir fries.
10. Edamame, the Japanese soybean, features nutrients like calcium and iron, 
along with several other vitamins and minerals with a mild, nutty flavor. Blend 
these beans into veggie dips or salads.

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

[Shannon Wells]

I've always heard ounces when talking about dry ingredients, so it's weight not 
volume.
Shannon Wells
On Jan 31, 2012, at 10:57 AM, Ranveig / voice of joy wrote:

> hello all :)
> when is ounces weight, and when is ounces volume?
> e.g.
> ounces of baking chocolate (not chocolate chips)
> ounces of pasta (weight or volume)
> ounces of cheese
> when a package declaration is in ounces, weight, or volume, or does it depend?
> 
> greetings from Ranveig.
> ___
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> http://acbradio.org/mailman/listinfo/cookinginthedark

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Re: [CnD] ounces ... :(

[Nicole Massey]

I tend to use ounces as weight when the substance isn't a liquid. I've never
seen any recipe that called for something like "1 cup and 3 ounces of
shredded baking chocolate."

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Ranveig / voice
of joy
Sent: Tuesday, January 31, 2012 9:58 AM
To: cookinginthedark
Subject: [CnD] ounces ... :(

hello all :)
when is ounces weight, and when is ounces volume?
e.g.
ounces of baking chocolate (not chocolate chips)
ounces of pasta (weight or volume)
ounces of cheese
when a package declaration is in ounces, weight, or volume, or does it
depend?

greetings from Ranveig.
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Re: [CnD] Getting Your Hands In The Food

[Ranveig / voice of joy]

how about those thin rubber gloves used by nurses and such? they
should be thin enough to feel through ;) right?
i use hands without gloves, but i am not too comfortable mixing with
hands just yet. :)

- Ranveig -

2012/1/31, o...@rogers.com :
> Amen to you, Tom.
>
> I love the analogy regarding use of the rubber gloves.  It's not crude, but
> rather, it's true and realistic.
>
> But regarding using gloves, if you feel to need to use gloves for the reason
> Heidi stated, you could use those thin plastic bag sounding ones.  With
> those gloves, I think you could still feel the texture of the food you are
> working with.
>
> CB:  The Old Leather Bat
>
>
> - Original Message -
> From: "Heidi Thomas" 
> To: ; "'Tom Dickhoner'" 
> Sent: Tuesday, January 31, 2012 7:48 AM
> Subject: Re: [CnD] Getting Your Hands In The Food
>
>
>> yes, Tom, I agree with you but there are some who will never find it
>> acceptable and can not get themselves to do it.  I do not usually use
>> gloves, but do when I have a cut or scrape on my hand when cooking for
>> others, for obvious reasons
>> It is a good option rather than a spoon, because that just does not work
>> effectively! :)
>> Heidi
>> -Original Message-
>> From: cookinginthedark-boun...@acbradio.org
>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner
>> Sent: 31 January 2012 12:02
>> To: cookinginthedark@acbradio.org
>> Subject: [CnD] Getting Your Hands In The Food
>>
>> Many blind people have a problem putting their hands in food. Good gave us
>> hands for a purpose. Getting your hands in the food is the only way that
>> you
>> can tell if your ingredients are mixed together properly. I have used
>> rubber
>> gloves many times. I don't like them. A dermotolgist that I saw said it
>> this
>> way. "This means that if you use the gloves, you are blind with your
>> hands."
>> This is a little crude, but it makes the point.
>>
>> To anyone who is afraid to put his or her hands in the food, do it and
>> don't
>> feel imbarrassed. As long as you thoroughly wash your hands before and
>> after
>> you prepare the food, you will be fine.
>> ___
>> Cookinginthedark mailing list
>> Cookinginthedark@acbradio.org
>> http://acbradio.org/mailman/listinfo/cookinginthedark
>>
>>
>> ___
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>> http://acbradio.org/mailman/listinfo/cookinginthedark
>
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[CnD] ounces ... :(

[Ranveig / voice of joy]

hello all :)
when is ounces weight, and when is ounces volume?
e.g.
ounces of baking chocolate (not chocolate chips)
ounces of pasta (weight or volume)
ounces of cheese
when a package declaration is in ounces, weight, or volume, or does it depend?

greetings from Ranveig.
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Re: [CnD] BUSY DAY CABBAGE ROLLS

[marilyn deweese]

I take the head of cabbage, put it on a cutting board, cut it in half, then 
take each half and cut it into 4ths, then take each 4th and cut it into 
eighths.  Sometimes, it is hard to get the knife through the head of cabbage 
to cut in half and you have to be careful and push the knife through slowly.


When I need shredded cabbage, I use my work horse, the Cuisenaire Food 
Processor.


Marilyn
- Original Message - 
From: "Debbra Piening" 

To: 
Sent: Tuesday, January 31, 2012 9:29 AM
Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS



Okay, that makes sense; after all, rolling is what takes the time.  Think
I'm going to have to try this!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell
Sent: Tuesday, January 31, 2012 2:13 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS

Probably whichever kind of cabbage you grab first.  Also, rolling doesn't
get done because it's a busy day and there's no time to roll.On Tue, 31
Jan 2012, Gerry Leary wrote:


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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Jude 


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Re: [CnD] BUSY DAY CABBAGE ROLLS

[Debbra Piening]

Okay, that makes sense; after all, rolling is what takes the time.  Think
I'm going to have to try this!

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jude DaShiell
Sent: Tuesday, January 31, 2012 2:13 AM
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS

Probably whichever kind of cabbage you grab first.  Also, rolling doesn't 
get done because it's a busy day and there's no time to roll.On Tue, 31 
Jan 2012, Gerry Leary wrote:

> 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.
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark 
> 
> ___
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> 
> 


Jude 


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Re: [CnD] loading a dishwasher

[Heidi Thomas]

No, the dots come with it ... There's little dots, bigger dots and bigger
squares ... You can buy more and they are pretty cheap ... There are also
iron on ones for your clothes ... Haven't tried them

-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of jessica
Sent: 31 January 2012 14:45
To: cookinginthedark@acbradio.org
Subject: Re: [CnD] loading a dishwasher

Can you explain more about how this works? Can you use any dots you want to?

sent from my BrailleNote

 - Original Message -
From: "Heidi Thomas" 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 storage containers  (mak

Re: [CnD] loading a dishwasher

[jessica]

Can you explain more about how this works? Can you use any dots 
you want to?


sent from my BrailleNote

- Original Message -
From: "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,
b

Re: [CnD] loading a dishwasher

[Tara Fairchild]

I put my own labels on our kitchen Aid dishwasher. Above each button.
- Original Message - 
From: "Heidi Thomas" 

To: 
Sent: Tuesday, January 31, 2012 1:36 AM
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.juno.com/TGL3141/4f260a693c41353bc47st03vuc
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Version: 10.0.1416 / Virus Database: 2109/4775 - Release Date

[CnD] Mixing ingredients.

[ajackson212]

Hi List,

When I was working as a Rehabilitation Teacher, I used to tell people that 
cooking was a "multi-sense" experience, that vision was not always the most 
important sense involved.  A sense of touch is often more important, whether it 
is mixing ingredients into a meatloaf or testing for doneness.  Food has to be 
handled at times.  

I also emphasized the necessity of washing hands frequently while cooking 
because of using touch to determine if things are cut to the desired size, or 
thoroughly mixed.

Hope this helps.

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

[Rebecca Manners]

Hi Jenny.

Glad you are enjoying the list.  Your message was very encouraging.  I too 
have been blind all my life.  I was a preemy.  Anyway, I won't go into that 
on list.


Well, anyway, hang in there and keep cooking.

Becky

-Original Message- 
From: Ms. Jenny Kennedy

Sent: Tuesday, January 31, 2012 1:50 AM
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] Getting Your Hands In The Food

[olb]

Amen to you, Tom.

I love the analogy regarding use of the rubber gloves.  It's not crude, but 
rather, it's true and realistic.


But regarding using gloves, if you feel to need to use gloves for the reason 
Heidi stated, you could use those thin plastic bag sounding ones.  With 
those gloves, I think you could still feel the texture of the food you are 
working with.


CB:  The Old Leather Bat


- Original Message - 
From: "Heidi Thomas" 

To: ; "'Tom Dickhoner'" 
Sent: Tuesday, January 31, 2012 7:48 AM
Subject: Re: [CnD] Getting Your Hands In The Food



yes, Tom, I agree with you but there are some who will never find it
acceptable and can not get themselves to do it.  I do not usually use
gloves, but do when I have a cut or scrape on my hand when cooking for
others, for obvious reasons
It is a good option rather than a spoon, because that just does not work
effectively! :)
Heidi
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner
Sent: 31 January 2012 12:02
To: cookinginthedark@acbradio.org
Subject: [CnD] Getting Your Hands In The Food

Many blind people have a problem putting their hands in food. Good gave us
hands for a purpose. Getting your hands in the food is the only way that 
you
can tell if your ingredients are mixed together properly. I have used 
rubber
gloves many times. I don't like them. A dermotolgist that I saw said it 
this
way. "This means that if you use the gloves, you are blind with your 
hands."

This is a little crude, but it makes the point.

To anyone who is afraid to put his or her hands in the food, do it and 
don't
feel imbarrassed. As long as you thoroughly wash your hands before and 
after

you prepare the food, you will be fine.
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Re: [CnD] Easy Honey Mustard Mozzarella Chicken

[Rebecca Manners]

I believe prepared mustard is in a bottle.  It is not the same as dried 
mustard.


Becky

-Original Message- 
From: Shannon Hannah

Sent: Tuesday, January 31, 2012 12:50 AM
To: cookinginthedark@acbradio.org ; Sugar
Subject: Re: [CnD] Easy Honey Mustard Mozzarella Chicken

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] Getting Your Hands In The Food

[Heidi Thomas]

 yes, Tom, I agree with you but there are some who will never find it
acceptable and can not get themselves to do it.  I do not usually use
gloves, but do when I have a cut or scrape on my hand when cooking for
others, for obvious reasons
It is a good option rather than a spoon, because that just does not work
effectively! :)
Heidi
-Original Message-
From: cookinginthedark-boun...@acbradio.org
[mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Dickhoner
Sent: 31 January 2012 12:02
To: cookinginthedark@acbradio.org
Subject: [CnD] Getting Your Hands In The Food

Many blind people have a problem putting their hands in food. Good gave us
hands for a purpose. Getting your hands in the food is the only way that you
can tell if your ingredients are mixed together properly. I have used rubber
gloves many times. I don't like them. A dermotolgist that I saw said it this
way. "This means that if you use the gloves, you are blind with your hands."
This is a little crude, but it makes the point.

To anyone who is afraid to put his or her hands in the food, do it and don't
feel imbarrassed. As long as you thoroughly wash your hands before and after
you prepare the food, you will be fine.
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Re: [CnD] Thank you thank you thank you, cooking by podcast

[Charles Rivard]

Oh, how we all need to hear messages like this once in a while, at least! 
The fact that your confidence is returning is such great uplifting news! 
And you're absolutely right about the podcasts.  They are from a blind 
person's perspective.  Not only are the recipes important, but the tips are, 
too.  Fact is, they are, to me, the most important part of the programs.


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

To: 
Sent: Tuesday, January 31, 2012 12:50 AM
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] loading a dishwasher

[Tom Dickhoner]

I don't like that one bit. I liked the old fashioned way where things were 
either having a dial or push buttons. That's the crazy world we live in.
- Original Message - 
From: "Jerry Mader" 

To: 
Sent: Tuesday, January 31, 2012 1:38 AM
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 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

_

Re: [CnD] loading a dishwasher

[Tom Dickhoner]

Also, Jerry, your landlord is violating rules that have been put into place 
with regard to accessible housing and all.


It's interesting that he doesn't want his appliances all scratched up and 
all, yet your dish washer has many scratches on it.
- Original Message - 
From: "Jean Hunt" 

To: ; "'Sugar'" 
Sent: Monday, January 30, 2012 11:39 PM
Subject: Re: [CnD] loading a dishwasher



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
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[CnD] Getting Your Hands In The Food

[Tom Dickhoner]

Many blind people have a problem putting their hands in food. Good gave us 
hands for a purpose. Getting your hands in the food is the only way that you 
can tell if your ingredients are mixed together properly. I have used rubber 
gloves many times. I don't like them. A dermotolgist that I saw said it this 
way. "This means that if you use the gloves, you are blind with your hands." 
This is a little crude, but it makes the point.

To anyone who is afraid to put his or her hands in the food, do it and don't 
feel imbarrassed. As long as you thoroughly wash your hands before and after 
you prepare the food, you will be fine.
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Re: [CnD] Knife skills and cabbage

[Charles Rivard]

800-851-8900

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

To: 
Sent: Monday, January 30, 2012 10:09 PM
Subject: Re: [CnD] Knife skills and cabbage


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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Re: [CnD] Vegetarian lentil soup

[Anna]

I don't no, I've never made it.
Anna
- Original Message - 
From: "Ranveig / voice of joy" 

To: 
Sent: Monday, January 30, 2012 11:56 PM
Subject: Re: [CnD] Vegetarian lentil soup



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] CP Mexican Corn Bake recipe

[marilyn deweese]

CP Mexican Corn Bake recipe

 

1 (13 ounce) can creamed corn

2 eggs

1/2 cup sour cream, plus more for garnish

1 (4 ounce) can chopped green Chiles

2 tablespoons butter, softened

2 (8 ounce) boxes corn muffin mix

4 tablespoons chunky salsa, plus more for garnish

 

Generously grease a crock pot.

 

In a medium bowl, combine the creamed corn, eggs, sour cream Chiles and butter; 
blend well. Stir in the muffin mix; pour into crock pot. Sprinkle the salsa

over top, and lightly swirl it into the corn mix. Cover and cook on HIGH 
setting for 2 to 2 1/2 hours. Turn off heat and remove lid. Cool for 10 minutes;

serve.

 

Garnish with sour cream and salsa.  Enjoy.
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[CnD] Creamed Corn recipe

[marilyn deweese]

Creamed Corn recipe

 

2 (1 pound) bags frozen 

corn

 kernels 

8 ounces cream cheese (low fat if you like) 

2 tablespoons granulated sugar 

1/4 cup 

milk 

4 tablespoons butter

 

Place corn, sugar, milk and butter in the crock pot. Cut the cream cheese in 
small chunks and place on top. Cook the mixture on LOW for approximately one

hour, stirring every 15 minutes.

Stir from the bottom and mix gently.  Enjoy.
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Re: [CnD] BUSY DAY CABBAGE ROLLS

[marilyn deweese]

It doesn't matter.
- Original Message - 
From: "Gerry Leary" 

To: 
Sent: Tuesday, January 31, 2012 1:36 AM
Subject: Re: [CnD] BUSY DAY CABBAGE ROLLS



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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Re: [CnD] cooking by podcast

[Marvin Vasquez]

 Hello, Jenny.
 Your message was very inspiring to read.  I too was born with ROP three months premature.  It sounds like you've not let your hardships in the past get the best of you.  Way to go! When life gives you lemons, make lemonade, or tea, if you saw that 
method I submitted a while back.  Grin.
 I know how you feel about your technological devices.  Believe me, I do.  My laptop was out of commission for a while due to an infection by some type of virus.  Now that it's back, I feel free again.  And I almost never go anywhere without my 
BrailleNote MPower or my NLS advanced player.  They're such great on the go devices.

 Anyway, continue your climb toward the proverbial light, and everything will 
turn out alright.  Your children will most likely be grateful they have you as 
their mother, and I'm sure you're happy they're around as well.
 May the Force be with you always.
 
 Marvin
 
 Email sent from my BrailleNote mPower BT running Keysoft version 8
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Re: [CnD] BUSY DAY CABBAGE ROLLS

[Jude DaShiell]

Probably whichever kind of cabbage you grab first.  Also, rolling doesn't 
get done because it's a busy day and there's no time to roll.On Tue, 31 
Jan 2012, Gerry Leary wrote:

> 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.
> > ___
> > Cookinginthedark mailing list
> > Cookinginthedark@acbradio.org
> > http://acbradio.org/mailman/listinfo/cookinginthedark 
> 
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> 
> 


Jude 


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

[Gerry Leary]

Go Girl.  That is wonderful.  You can cook anything you want.
- Original Message - 
From: "Ms. Jenny Kennedy" 

To: 
Sent: Monday, January 30, 2012 11:50 PM
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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