[CnD] question
Hi. I'm brand new here. I have so little experience cooking but am to the point where I really need to be trying to get better in the kitchen. I do have a question. I'm trying to make a pork roast in the crock pot. This will be a pork shoulder with some carrots and potatoes and such. The thing is that the recipe suggests that I trim the fat off the roast. I've never done that before. What's a way to trim the fat of this roast? Is it necessary? Thanks. Tom ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Smoked Pork Enchilada's
Actually the place was La Canasta and I think they specialized in Carne Machaca. We better get off this thread because it is making me homesick, hungry and off topic for this list (grin). -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 11:34 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's The original Garcia's is still the best, although that is not actually the original. The original was across the street from where it is now, and they only had a very few tables inside. They were originally, basically, a cary out place. Their food has not changed over the years, at least as of 2006. La Canasta always made good tamales around the Christmas season, although I don't remember La Torteca.. Then again, how about Mary Coyle's ice cream parlor across from Christown, or Farrole's in Christown? I ate 2 pig's troughs once. Another time, I ate a Pike's Peak, which sure wasn't easy. Then again, Christown is now Spectrum, and isn't what it used to be. Neither is Park Central. Now, I agree with Walt Cone. I'd love to go to Organ Stop and get some pizza and listen to that guy who blew people away with that pipe organ! --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 9:19 PM Subject: Re: [CnD] Smoked Pork Enchilada's > Charles > Remember "La Torteca"? > Or the Canasta? > And the original Garcia's is still there! Lol Just went to a wedding > reception there > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles > Rivard > Sent: Thursday, January 10, 2013 3:01 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. > (grin) > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Teresa Mullen" > To: > Sent: Thursday, January 10, 2013 3:22 PM > Subject: Re: [CnD] Smoked Pork Enchilada's > > >> Hi Jeri >> A pork carnita is just strips of pork that is usually marinated or >> just plain. >> And you said you are from AZ? Wow, if you have a food city or rancho >> mart near you That is where you can find them. >> Teresa in Az as well! lol >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri >> Milton >> Sent: Thursday, January 10, 2013 9:10 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Hey Charles. >> I'm from Arizona too. In fact I still live in Phoenix. I've heard >> that chilly without beans is really good. I have had many enchilada's >> without beans, like cheese ones and shredded beef and they too are delicious. >> With >> the pork ones that we made, I just sort of through things together to >> see how it would turn out. Speaking of pork, can you tell me what a >> pork carnita is? >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, January 09, 2013 10:15 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Although they would taste OK, I wouldn't want beans in my enchiladas. >> Maybe >> it's because I'm from Arizona? I don't know. I don't make chili >> with beans, either. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - >> From: "Jeri Milton" >> To: >> Sent: Wednesday, January 09, 2013 10:49 PM >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> >>> Hi Charles. Haha. Who said they're authentic? *smile*. I like beans >>> in mine. >>> Nothing authentic about this house. Haha. >>> >>> Jeri >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >>> Rivard >>> Sent: Wednesday, January 09, 2013 9:35 AM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] Smoked Pork Enchilada's >>> >>> Sounds good, but for authentic enchiladas, no! beans!! Thanks. >>> >>> --- >>> Shepherds are the best beasts, but Labs are a close second. >>> - Original Message - >>> From: "Jeri Milton" >>> To: >>> Sent: Tuesday, January 08, 2013 10:53 PM >>> Subject: [CnD] Smoked Pork Enchilada's >>> >>> We had some left over pork roast that we smoked over the week end so we made enchilada's out of it. Here it is. We didn't add any more Mexican seasonings to it, as it already had a Smokey flavor. If you don't have smoked pork, then add some cumin, garlic powder, onion powder and chili powder to your
Re: [CnD] Smoked Pork Enchilada's
I remember when they first opened in 1973. They started the fire and were just getting ready to make burgers when they realized there was smoke filling the place because they forgot to open the damper. The Tempee fire department thought all of those stores in that time the group of stores was on fire and had a 3 alarm call to put it out. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Thursday, January 10, 2013 10:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Hi Walter According to my husband, the chuck box is still in Tempe! Lol I've never been there, but it is still there. I still get "homemade" Menudo! Red or white. Especially "polsole" -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Walter Cone Sent: Thursday, January 10, 2013 4:20 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I miss Bill Johnsons Big Apple too but also small things like the Chuck box in Tempee by Arizona State University, the Tortilla Factory in Tucson and El Minuto for some good Carne Secca. You all are making this old Arizona native homesick (grin). -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 5:01 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. (grin) --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 3:22 PM Subject: Re: [CnD] Smoked Pork Enchilada's > Hi Jeri > A pork carnita is just strips of pork that is usually marinated or just > plain. > And you said you are from AZ? Wow, if you have a food city or rancho mart > near you > That is where you can find them. > Teresa in Az as well! lol > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton > Sent: Thursday, January 10, 2013 9:10 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > Hey Charles. > I'm from Arizona too. In fact I still live in Phoenix. I've heard that > chilly without beans is really good. I have had many enchilada's without > beans, like cheese ones and shredded beef and they too are delicious. With > the pork ones that we made, I just sort of through things together to see > how it would turn out. Speaking of pork, can you tell me what a pork > carnita > is? > > Jeri > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard > Sent: Wednesday, January 09, 2013 10:15 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > Although they would taste OK, I wouldn't want beans in my enchiladas. > Maybe > it's because I'm from Arizona? I don't know. I don't make chili with > beans, either. > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Jeri Milton" > To: > Sent: Wednesday, January 09, 2013 10:49 PM > Subject: Re: [CnD] Smoked Pork Enchilada's > > >> Hi Charles. Haha. Who said they're authentic? *smile*. I like beans in >> mine. >> Nothing authentic about this house. Haha. >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, January 09, 2013 9:35 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Sounds good, but for authentic enchiladas, no! beans!! Thanks. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - >> From: "Jeri Milton" >> To: >> Sent: Tuesday, January 08, 2013 10:53 PM >> Subject: [CnD] Smoked Pork Enchilada's >> >> >>> We had some left over pork roast that we smoked over the week end so we >>> made >>> enchilada's out of it. Here it is. >>> >>> We didn't add any more Mexican seasonings to it, as it already had a >>> Smokey >>> flavor. If you don't have smoked pork, then add some cumin, garlic >>> powder, >>> onion powder and chili powder to your liking. >>> >>> >>> >>> >>> >>> Pork roast either shredded or cut into cubes, about 1 pound >>> >>> >>> >>> 2 dozen corn tortillas >>> >>> >>> >>> 2 small cans pinto beans >>> >>> >>> >>> 2 small can diced green chilies >>> >>> >>> >>> 2 cups shredded cheddar cheese >>> >>> >>> >>> 1 cup sour cream >>> >>> >>> >>> 1 large can enchilada sauce >>> >>> >>> >>> Cube or shred pork roast >>> >>> >>> >>> In a large pot on medium heat sate pork with the two cans
Re: [CnD] Smoked Pork Enchilada's
I would agree with you. The one on 32nd street and Van Burren was the original. Bill Johnson died in a plane crash in the early 60's. There were rumors of a mob hit on his plane but I wouldn't swear to it. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 10:09 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I would let someone know about that. It would be a real shame to not keep up the traditional quality. I think they've been around since around 1952 or 1954, roughly when I was born. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Thursday, January 10, 2013 7:08 PM Subject: Re: [CnD] Smoked Pork Enchilada's > Oh ya, Bill Johnsons all you can eat Ribs or all you can eat fish dinners > on > Friday nights? Unfortunately the one by my house has new owners and the > service as well as the food has gone south. I hope they can pull it back > together, because it's part of our history here in a way right? > > Jeri > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard > Sent: Thursday, January 10, 2013 3:01 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. > (grin) > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Teresa Mullen" > To: > Sent: Thursday, January 10, 2013 3:22 PM > Subject: Re: [CnD] Smoked Pork Enchilada's > > >> Hi Jeri >> A pork carnita is just strips of pork that is usually marinated or just >> plain. >> And you said you are from AZ? Wow, if you have a food city or rancho mart >> near you >> That is where you can find them. >> Teresa in Az as well! lol >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton >> Sent: Thursday, January 10, 2013 9:10 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Hey Charles. >> I'm from Arizona too. In fact I still live in Phoenix. I've heard that >> chilly without beans is really good. I have had many enchilada's without >> beans, like cheese ones and shredded beef and they too are delicious. >> With >> the pork ones that we made, I just sort of through things together to see >> how it would turn out. Speaking of pork, can you tell me what a pork >> carnita >> is? >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, January 09, 2013 10:15 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Although they would taste OK, I wouldn't want beans in my enchiladas. >> Maybe >> it's because I'm from Arizona? I don't know. I don't make chili with >> beans, either. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - >> From: "Jeri Milton" >> To: >> Sent: Wednesday, January 09, 2013 10:49 PM >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> >>> Hi Charles. Haha. Who said they're authentic? *smile*. I like beans in >>> mine. >>> Nothing authentic about this house. Haha. >>> >>> Jeri >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >>> Rivard >>> Sent: Wednesday, January 09, 2013 9:35 AM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] Smoked Pork Enchilada's >>> >>> Sounds good, but for authentic enchiladas, no! beans!! Thanks. >>> >>> --- >>> Shepherds are the best beasts, but Labs are a close second. >>> - Original Message - >>> From: "Jeri Milton" >>> To: >>> Sent: Tuesday, January 08, 2013 10:53 PM >>> Subject: [CnD] Smoked Pork Enchilada's >>> >>> We had some left over pork roast that we smoked over the week end so we made enchilada's out of it. Here it is. We didn't add any more Mexican seasonings to it, as it already had a Smokey flavor. If you don't have smoked pork, then add some cumin, garlic powder, onion powder and chili powder to your liking. Pork roast either shredded or cut into cubes, about 1 pound 2 dozen corn tortillas 2 small cans pinto beans 2 small can diced green chilies 2 cups shredded cheddar cheese 1 cup sour cream 1 large can enchilada sauce Cube or shred pork roast In a large pot on medium heat s
[CnD] Warl Welcome for Tom
Hi all, I'd likt to thank you for such a warm welcome. I'd also like to welcome our newest member Tom to the list. Tom, I'm sorry I don't know the answer to your question about trimming fat off a roast. I've never done it. I hope you are having a great day. Allison My birds are winged blessings, they help me soar! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Meatball Tortellini Stew
I don't see why they can't be used in the crock pot. You may, however, have to adjust some of the liquid etc. Perhaps someone who is more familiar with that cooking method could help you more than I can. Sherri On 1/10/13, Teresa Mullen wrote: > Can these recipes be used in the crock pot? > They sound yummy! > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum > Sent: Thursday, January 10, 2013 10:37 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Meatball Tortellini Stew > > Meatball Tortellini Stew > > 1 lb. extra lean groun beef > 1 package (10 ounces) frozen chopped spinach, thawed, well drained > 1/4 cup fine dry bread crumbs > 1 egg > 1 teaspoon salt > 1/4 teaspoon pepper > 2 tablespoons salad oil > 1 large onion, coarsely chopped > 4 cups beef broth > 1 can (about 16 ounces) tomatoes, chopped > 1 can (16 ounces) canalini, kidney, or garbanzo beans, including juice > 1/2 teaspoon dried oregano leaves > 1/2 teaspoon dried basil leaves > 1 cup finely diced carrots > 1 cup finely diced celery > 1 package (9 ounces) tortellini with cheese filling > Grated Parmesan cheese > > Combine beef, spinach, bread crumbs, egg, salt and pepper. Shape into > 1 inch balls. Heat oil in Dutch oven. Add meatballs. Brown on all > sides, rolling them around. Remove and reserve. Add the onion to pot. > Cook, stirring, until soft. Stir in the broth, tomatoes with their > liquid, beans, oregano and basil. Cover. Simmer for 10 minutes. Add > carrots and celery. Simmer for 10 minutes, or until vegetables are > tender. Add tortellini. Simmer for 5 minutes. Return meatballs to the > stew. Simmer for 10 minutes. Serve steaming hot with Parmesan cheese > to spoon over individual servings. > > Tips: > You may substitute carrots and celery with fresh, frozen or garden > vegetables. A variety of tortellini with different flavors of filling > are available refrigerated in markets. > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate Bliss ... Brownies
I'm sorry I don't know what to tell you. I know that they still make caramels, I used to buy them and they were made by Kraft. And someone at church and I were just talking about them the other week because they were in a recipe which she made. I'm wondering if they are a seasonal thing and are only able to be purchased around Halloween. Another idea might be to look in a larger pharmacy which sells candy etc. Sorry for the inconvenience and hope this helps. Sherri On 1/10/13, Teresa Mullen wrote: > Hi > I got a question, where do you get the caramels? > I tried to look for them in the store, those are my favorites. > And couldn't find them? > Teresa > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum > Sent: Wednesday, January 09, 2013 9:05 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Chocolate Bliss ... Brownies > > Chocolate Bliss Caramel Brownies > > 4 squares unsweetened baking chocolate > 3/4 c. butter or regular margarine > 2 c. sugar > 4 eggs > 1 c. flour > 1 c. chopped pecans or walnuts > 1 pkg. (14 oz) caramels, unwrapped > 2 tbsp milk > 1 1/2 c. semi-sweet chocolate chunks > > Preheat oven to 350 F. Grease a 13 x 9 inch baking dish. Line with > foil and grease foil. Place chocolate squares and butter or margarine > in large microwavable bowl. Microwave on HIGH 2 minutes or until > butter melted. Stir until chocolate is completely melted. Add sugar. > Stir until well blended. Mix in eggs. Add flour. Mix well. Stir in > pecans. Spread into prepared baking dish. Bake 30-35 minutes or until > wooden toothpick inserted into center comes out with fudgy crumbs. Do > Not Overbake. Place caramels and milk in microwavable bowl. Microwave > on High 2 1/2 minutes. Stir after one minute. Stir until caramels are > completely melted and mixture is smooth. Gently spread over brownies > in pan. Sprinkle with chocolate chunks. Cool in pan on wire rack. > Lift brownies out of pan and onto cutting board. Cut into squares. > Yield: about 2 dozen brownies > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] question
Hi Tom, Good for you, trying to build your skills. I would say that trimming the fat just gets rid of a lot of grease/fat in the finished meal. You are probably able to tell by feel/or sight, where there is fat on the outer surface of the roast. Just take a knife and cut the fat away as much as you can from the outer surface. That just gets rid of it so you don't have all that fat in the cooking liquid. Good luck with this, and all your future cooking endeavors. Hope this helps, Sherri On 1/11/13, Tom wrote: > Hi. I'm brand new here. > I have so little experience cooking but am to the point where I really need > to be trying to get better in the kitchen. > I do have a question. > > I'm trying to make a pork roast in the crock pot. This will be a pork > shoulder with some carrots and potatoes and such. The thing is that the > recipe suggests that I trim the fat off the roast. I've never done that > before. What's a way to trim the fat of this roast? Is it necessary? > Thanks. > Tom > > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate Bliss ... Brownies
I don't think they are seasonal. We found a bag at Wal-Mart just yesterday and were able to make these brownies. They were quite good, especially warm and topped with some ice cream, but I think the caramels overwhelmed the brownie flavor a bit. That's just me though. On Jan 11, 2013, at 9:12 AM, Sherri Crum wrote: > I'm sorry I don't know what to tell you. > > I know that they still make caramels, I used to buy them and they were > made by Kraft. And someone at church and I were just talking about > them the other week because they were in a recipe which she made. > > I'm wondering if they are a seasonal thing and are only able to be > purchased around Halloween. > > Another idea might be to look in a larger pharmacy which sells candy etc. > > Sorry for the inconvenience and hope this helps. > > Sherri > > > > On 1/10/13, Teresa Mullen wrote: >> Hi >> I got a question, where do you get the caramels? >> I tried to look for them in the store, those are my favorites. >> And couldn't find them? >> Teresa >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum >> Sent: Wednesday, January 09, 2013 9:05 AM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] Chocolate Bliss ... Brownies >> >> Chocolate Bliss Caramel Brownies >> >> 4 squares unsweetened baking chocolate >> 3/4 c. butter or regular margarine >> 2 c. sugar >> 4 eggs >> 1 c. flour >> 1 c. chopped pecans or walnuts >> 1 pkg. (14 oz) caramels, unwrapped >> 2 tbsp milk >> 1 1/2 c. semi-sweet chocolate chunks >> >> Preheat oven to 350 F. Grease a 13 x 9 inch baking dish. Line with >> foil and grease foil. Place chocolate squares and butter or margarine >> in large microwavable bowl. Microwave on HIGH 2 minutes or until >> butter melted. Stir until chocolate is completely melted. Add sugar. >> Stir until well blended. Mix in eggs. Add flour. Mix well. Stir in >> pecans. Spread into prepared baking dish. Bake 30-35 minutes or until >> wooden toothpick inserted into center comes out with fudgy crumbs. Do >> Not Overbake. Place caramels and milk in microwavable bowl. Microwave >> on High 2 1/2 minutes. Stir after one minute. Stir until caramels are >> completely melted and mixture is smooth. Gently spread over brownies >> in pan. Sprinkle with chocolate chunks. Cool in pan on wire rack. >> Lift brownies out of pan and onto cutting board. Cut into squares. >> Yield: about 2 dozen brownies >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Smoked Pork Enchilada's
Me, too. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Walter Cone" To: Sent: Friday, January 11, 2013 4:28 AM Subject: Re: [CnD] Smoked Pork Enchilada's Actually the place was La Canasta and I think they specialized in Carne Machaca. We better get off this thread because it is making me homesick, hungry and off topic for this list (grin). -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 11:34 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's The original Garcia's is still the best, although that is not actually the original. The original was across the street from where it is now, and they only had a very few tables inside. They were originally, basically, a cary out place. Their food has not changed over the years, at least as of 2006. La Canasta always made good tamales around the Christmas season, although I don't remember La Torteca.. Then again, how about Mary Coyle's ice cream parlor across from Christown, or Farrole's in Christown? I ate 2 pig's troughs once. Another time, I ate a Pike's Peak, which sure wasn't easy. Then again, Christown is now Spectrum, and isn't what it used to be. Neither is Park Central. Now, I agree with Walt Cone. I'd love to go to Organ Stop and get some pizza and listen to that guy who blew people away with that pipe organ! --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 9:19 PM Subject: Re: [CnD] Smoked Pork Enchilada's Charles Remember "La Torteca"? Or the Canasta? And the original Garcia's is still there! Lol Just went to a wedding reception there -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 3:01 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. (grin) --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 3:22 PM Subject: Re: [CnD] Smoked Pork Enchilada's Hi Jeri A pork carnita is just strips of pork that is usually marinated or just plain. And you said you are from AZ? Wow, if you have a food city or rancho mart near you That is where you can find them. Teresa in Az as well! lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Thursday, January 10, 2013 9:10 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Hey Charles. I'm from Arizona too. In fact I still live in Phoenix. I've heard that chilly without beans is really good. I have had many enchilada's without beans, like cheese ones and shredded beef and they too are delicious. With the pork ones that we made, I just sort of through things together to see how it would turn out. Speaking of pork, can you tell me what a pork carnita is? Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 10:15 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Although they would taste OK, I wouldn't want beans in my enchiladas. Maybe it's because I'm from Arizona? I don't know. I don't make chili with beans, either. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Wednesday, January 09, 2013 10:49 PM Subject: Re: [CnD] Smoked Pork Enchilada's Hi Charles. Haha. Who said they're authentic? *smile*. I like beans in mine. Nothing authentic about this house. Haha. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 9:35 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Sounds good, but for authentic enchiladas, no! beans!! Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Tuesday, January 08, 2013 10:53 PM Subject: [CnD] Smoked Pork Enchilada's We had some left over pork roast that we smoked over the week end so we made enchilada's out of it. Here it is. We didn't add any more Mexican seasonings to it, as it already had a Smokey flavor. If you don't have smoked pork, then add some cumin, garlic powder, onion powder and chili powder to your liking. Pork roast either shredded or cut into cubes, about 1 pound 2 dozen corn
Re: [CnD] Smoked Pork Enchilada's
Probably because it was in Tempe and I lived on the west side of Phoenix, but I've never been there. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Walter Cone" To: Sent: Friday, January 11, 2013 4:30 AM Subject: Re: [CnD] Smoked Pork Enchilada's I remember when they first opened in 1973. They started the fire and were just getting ready to make burgers when they realized there was smoke filling the place because they forgot to open the damper. The Tempee fire department thought all of those stores in that time the group of stores was on fire and had a 3 alarm call to put it out. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Thursday, January 10, 2013 10:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Hi Walter According to my husband, the chuck box is still in Tempe! Lol I've never been there, but it is still there. I still get "homemade" Menudo! Red or white. Especially "polsole" -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Walter Cone Sent: Thursday, January 10, 2013 4:20 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I miss Bill Johnsons Big Apple too but also small things like the Chuck box in Tempee by Arizona State University, the Tortilla Factory in Tucson and El Minuto for some good Carne Secca. You all are making this old Arizona native homesick (grin). -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 5:01 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. (grin) --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 3:22 PM Subject: Re: [CnD] Smoked Pork Enchilada's Hi Jeri A pork carnita is just strips of pork that is usually marinated or just plain. And you said you are from AZ? Wow, if you have a food city or rancho mart near you That is where you can find them. Teresa in Az as well! lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Thursday, January 10, 2013 9:10 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Hey Charles. I'm from Arizona too. In fact I still live in Phoenix. I've heard that chilly without beans is really good. I have had many enchilada's without beans, like cheese ones and shredded beef and they too are delicious. With the pork ones that we made, I just sort of through things together to see how it would turn out. Speaking of pork, can you tell me what a pork carnita is? Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 10:15 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Although they would taste OK, I wouldn't want beans in my enchiladas. Maybe it's because I'm from Arizona? I don't know. I don't make chili with beans, either. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Wednesday, January 09, 2013 10:49 PM Subject: Re: [CnD] Smoked Pork Enchilada's Hi Charles. Haha. Who said they're authentic? *smile*. I like beans in mine. Nothing authentic about this house. Haha. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 9:35 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Sounds good, but for authentic enchiladas, no! beans!! Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Tuesday, January 08, 2013 10:53 PM Subject: [CnD] Smoked Pork Enchilada's We had some left over pork roast that we smoked over the week end so we made enchilada's out of it. Here it is. We didn't add any more Mexican seasonings to it, as it already had a Smokey flavor. If you don't have smoked pork, then add some cumin, garlic powder, onion powder and chili powder to your liking. Pork roast either shredded or cut into cubes, about 1 pound 2 dozen corn tortillas 2 small cans pinto beans 2 small can diced green chilies 2 cups shredded cheddar cheese 1 cup sour cream 1 large can enchilada sauce Cube or shred pork roast In a large pot on medium heat sate pork with the two
Re: [CnD] question
Hi Tom, Your recipe is probably from the 1970s or 80s when crock pots were first introduced and when people used to buy their meats from a friendly butcher who owned his or her own shop or worked for a supermarket. Now most meat arrives at the market already having been cut and trimmed. I have never -- in the past 10 or 15 years -- prepared a piece of meat that needed to be trimmed of fat. A little fat is a good thing -- that is what will carry all that delicious flavor into the gravy or sauce. So, just plop that roast into your slow cooker along with the other ingredients, follow the other directions in the recipe, and enjoy! Penny On 1/11/13, Sherri Crum wrote: > Hi Tom, > > Good for you, trying to build your skills. > > I would say that trimming the fat just gets rid of a lot of grease/fat > in the finished meal. > > You are probably able to tell by feel/or sight, where there is fat on > the outer surface of the roast. Just take a knife and cut the fat away > as much as you can from the outer surface. That just gets rid of it so > you don't have all that fat in the cooking liquid. > > Good luck with this, and all your future cooking endeavors. > > Hope this helps, > > Sherri > > > > > On 1/11/13, Tom wrote: >> Hi. I'm brand new here. >> I have so little experience cooking but am to the point where I really >> need >> to be trying to get better in the kitchen. >> I do have a question. >> >> I'm trying to make a pork roast in the crock pot. This will be a pork >> shoulder with some carrots and potatoes and such. The thing is that the >> recipe suggests that I trim the fat off the roast. I've never done that >> before. What's a way to trim the fat of this roast? Is it necessary? >> Thanks. >> Tom >> >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Biscuit Donuts, Double Spatulas!
Yes. (ornery grin) Actually, I have seen double spatulas made of metal and of plastic. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Sandy" To: Sent: Friday, January 11, 2013 1:14 AM Subject: [CnD] Biscuit Donuts, Double Spatulas! What I used to do instead of flipping stuff over in the fryer was to hole the item down with the ladle instrument that you take the food out of the unit with, and it also drains the grease. Speaking of the double spatulas, are they metal or plastic? Courage is Fear that has said its prayers. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Thursday, January 10, 2013 3:26 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts Hi Jeri I have a deep fryer that only makes the doughnuts one at a time. They get so big when they cook!!! And yes they may float above, I still have to flip them. But of course very carefully! Lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Thursday, January 10, 2013 9:05 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts I have one of those spatulas too. You're right about not crowding the basket too much. I guess I just need to experiment and figure out what works best for me. I would be afraid of flipping something that I already flipped. Does everything need to be flipped? Can you drop something in the grease, put the lid on and then just time it without having to flip it? Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 10:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts I've got one of those double spatulas that are sort of hinged together. I can reach in and grab a doughnut and turn it. I would only fry a few at a time rather than crowd the basket. It's easier to keep track of where they are that way. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Wednesday, January 09, 2013 10:54 PM Subject: Re: [CnD] Biscuit Doughnuts Hi Charles. So how do you do the flipping part of deep frying? that's the part that makes me so nervous. I tend to want to use my left hand to sort of feel what I'm doing when I cook, and my right hand to do the stirring or say flipping scrambled eggs or something. I don't think using my hand to feel what I'm doing would be a good idea when deep frying. So, how do you do it? Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 9:53 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts Any deep fryer that has 1 or 2 baskets that can be lowered from the outside of the fryer will be safe for a blind person. A locking lid is also preferable, and one that stays relatively cool to the touch on the outside is really good. The one I have does get fairly warm on the outside, but is safe to use. I don't remember the brand or model off hand, though. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Debbra Piening" To: Sent: Wednesday, January 09, 2013 9:59 AM Subject: Re: [CnD] Biscuit Doughnuts For those who have deep fryers, is there a particular deep fryer that you've found to work well for you as a blind person? I know deep frying is possible to do; I just have never had enough nerve to try! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Tuesday, January 08, 2013 10:37 PM To: cookinginthedark@acbradio.org Subject: [CnD] Biscuit Doughnuts Hi Mike. Well, this is what I KNOW ABOUT FRYING BISCUIT DOUGH FOR YUMMY GREACY DOUGHNUTS. Use a can of Pillsbury biscuit dough or even an off brand canned biscuit dough. Just use the simple kind, not the extra flakey or extra buttery or anything like that. If you want doughnuts with holes we use a lid off a water bottle to cut a hole in the center of each biscuit, then set the holes aside for frying later. We don't have a deep fryer, so my husband put enough oil in a deep skillet, about an inch and a half deep. Get the oil nice and hot until it's bubbling. You can drop a little pinch of the dough into the hot oil to check for temperature. We didn't use a thermometer. Drop the biscuits into the hot oil and let fry about twenty seconds on each side. Remove from the hot oil and let drip dry on a cookie sheet lined with paper towels. Roll into a cinnamon and sugar mixture while still hot, or powdered sugar. Chocolate would
[CnD] Recipes from mama peach
Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Vegetables And Fruits Turnip Greens 6 cups water 5 pounds greens with turnips 1/2 pound salt pork 2 teaspoons bacon drippings Wash greens. Discard any bruised ones. Tear into pieces. Peel and slice turnips. Cut pork into large pieces. Put pork in large pan with water. Bring to a boil. Reduce heat to simmer, cover and cook for 30 minutes. Add greens. Cover, cook for 10 minutes. Add turnips and bacon drippings. Cover, cook 15 to 20 minutes, or until tender. _ The Best Of Cooking With Three Ingredients: Main Dishes Ham And Limas 1 (10 ounce) package frozen baby lima beans 1 center cut ham slice 1/2 cup grated Cheddar cheese Cook frozen beans until tender, according to package directions and drain. Place ham slice in a shallow pan, and broil 5 minutes on each side, 3 inches from heat. Arrange beans over ham. Sprinkle with shredded cheese, and broil only until cheese melts and bubbles. _ The Betty Crocker Recipe Card Library: Recipes For Calorie Counters Skillet Veal 6 boneless veal cutlets (4 ounces each) 2 tablespoons shortening 1 teaspoon salt 1 can (16 ounces) tomatoes 1 package (1 1/2 ounces) spaghetti sauce mix with mushrooms 1/3 cup sherry 1 can (16 ounces) whole onions, drained 1 can (6 ounces) sliced mushrooms, drained (reserve 1/4 cup liquid) 1 can (16 ounces) peas and carrots, drained Pound meat until 1/4 inch thick. Melt shortening in large skillet; brown meat. Season with salt. Stir in tomatoes, spaghetti sauce mix and sherry; heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Add onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer 10 minutes. Makes 6 servings (305 calories each. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Smoked Pork Enchilada's
Excuse me, but may I ask what all of this restaurant discussion has to do with the recipe for smoked pork enchiladas? How about at least changing the subject line, so that those of us who don't live in Arizona don't have to read things we're not interested in! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, January 11, 2013 8:49 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Probably because it was in Tempe and I lived on the west side of Phoenix, but I've never been there. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Walter Cone" To: Sent: Friday, January 11, 2013 4:30 AM Subject: Re: [CnD] Smoked Pork Enchilada's >I remember when they first opened in 1973. They started the fire and were > just getting ready to make burgers when they realized there was smoke > filling the place because they forgot to open the damper. The Tempee fire > department thought all of those stores in that time the group of stores > was > on fire and had a 3 alarm call to put it out. > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen > Sent: Thursday, January 10, 2013 10:17 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > Hi Walter > According to my husband, the chuck box is still in Tempe! Lol I've never > been there, but it is still there. > I still get "homemade" Menudo! Red or white. > Especially "polsole" > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Walter Cone > Sent: Thursday, January 10, 2013 4:20 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss Bill Johnsons Big Apple too but also small things like the Chuck > box > in Tempee by Arizona State University, the Tortilla Factory in Tucson and > El > Minuto for some good Carne Secca. You all are making this old Arizona > native homesick (grin). > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard > Sent: Thursday, January 10, 2013 5:01 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. > (grin) > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Teresa Mullen" > To: > Sent: Thursday, January 10, 2013 3:22 PM > Subject: Re: [CnD] Smoked Pork Enchilada's > > >> Hi Jeri >> A pork carnita is just strips of pork that is usually marinated or just >> plain. >> And you said you are from AZ? Wow, if you have a food city or rancho mart >> near you >> That is where you can find them. >> Teresa in Az as well! lol >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton >> Sent: Thursday, January 10, 2013 9:10 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Hey Charles. >> I'm from Arizona too. In fact I still live in Phoenix. I've heard that >> chilly without beans is really good. I have had many enchilada's without >> beans, like cheese ones and shredded beef and they too are delicious. >> With >> the pork ones that we made, I just sort of through things together to see >> how it would turn out. Speaking of pork, can you tell me what a pork >> carnita >> is? >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, January 09, 2013 10:15 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Although they would taste OK, I wouldn't want beans in my enchiladas. >> Maybe >> it's because I'm from Arizona? I don't know. I don't make chili with >> beans, either. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - >> From: "Jeri Milton" >> To: >> Sent: Wednesday, January 09, 2013 10:49 PM >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> >>> Hi Charles. Haha. Who said they're authentic? *smile*. I like beans in >>> mine. >>> Nothing authentic about this house. Haha. >>> >>> Jeri >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >>> Rivard >>> Sent: Wednesday, January 09, 2013 9:35 AM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] Smoked Pork Enchilada's >>> >>> Sounds good, but for authentic enchiladas, no! beans!! Thanks. >>> >>> --- >>> Shepherds
[CnD] daily recipe
RECIPE: CAJUN CHICKEN INGREDIENTS: 2 boneless & skinless chicken breasts (thawed) 1 Teaspoon your favorite prepared Cajun seasoning 1 Tbsp. Skim milk non-fat cooking spray * lemon wedge, red pepper slices, fresh parsley for garnish DIRECTIONS: Preheat oven to 375 degrees. Rinse chicken and pat dry. Spray 13x9x2 inch pan with non-fat cooking spray. Place chicken on pan and brush each with milk. Sprinkle seasoning over the tops of chicken breasts and bake at 375 degrees for 45 to 55 minutes. Serve with lemon wedge, red pepper slices and sprig of parsley, as garnish. Yield: 2 Servings ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] question about trimming fat off a roast.
Hi, Tom, As Penny said, now, meat arrives at the market already trimmed. A little fat will help to keep the meat moist. If you take all the fat away your cooked meat will be tough and dry. So, cook it as directed, and when the juices cool, if you then find there is too much fat on top, by all means get rid of it. Enjoy and feel free to keep those questions coming; that's part of what this list is here for: to answer cooking questions. Good luck! Alice ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] spreading peanut butter?
Does anyone know a good way for a blind person to spread peanut butter? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] spreading peanut butter?
Hi Troy My name is Teresa, and when it comes to spreading peanut butter I use a spoon And yes, you'll get peanut butter on your fingers! Lol I tried using a knife, but I get it all over myself. Maybe I'm sure there are people on here that will help you But that is what I do. Good luck Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Troy Sullivan Sent: Friday, January 11, 2013 2:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] spreading peanut butter? Does anyone know a good way for a blind person to spread peanut butter? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Smoked Pork Enchilada's
Excuse me, but you don't have to be from QArizona to understand the smoked pork thang! Lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening Sent: Friday, January 11, 2013 8:35 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Excuse me, but may I ask what all of this restaurant discussion has to do with the recipe for smoked pork enchiladas? How about at least changing the subject line, so that those of us who don't live in Arizona don't have to read things we're not interested in! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, January 11, 2013 8:49 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Probably because it was in Tempe and I lived on the west side of Phoenix, but I've never been there. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Walter Cone" To: Sent: Friday, January 11, 2013 4:30 AM Subject: Re: [CnD] Smoked Pork Enchilada's >I remember when they first opened in 1973. They started the fire and were > just getting ready to make burgers when they realized there was smoke > filling the place because they forgot to open the damper. The Tempee fire > department thought all of those stores in that time the group of stores > was > on fire and had a 3 alarm call to put it out. > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen > Sent: Thursday, January 10, 2013 10:17 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > Hi Walter > According to my husband, the chuck box is still in Tempe! Lol I've never > been there, but it is still there. > I still get "homemade" Menudo! Red or white. > Especially "polsole" > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Walter Cone > Sent: Thursday, January 10, 2013 4:20 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss Bill Johnsons Big Apple too but also small things like the Chuck > box > in Tempee by Arizona State University, the Tortilla Factory in Tucson and > El > Minuto for some good Carne Secca. You all are making this old Arizona > native homesick (grin). > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard > Sent: Thursday, January 10, 2013 5:01 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. > (grin) > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Teresa Mullen" > To: > Sent: Thursday, January 10, 2013 3:22 PM > Subject: Re: [CnD] Smoked Pork Enchilada's > > >> Hi Jeri >> A pork carnita is just strips of pork that is usually marinated or just >> plain. >> And you said you are from AZ? Wow, if you have a food city or rancho mart >> near you >> That is where you can find them. >> Teresa in Az as well! lol >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton >> Sent: Thursday, January 10, 2013 9:10 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Hey Charles. >> I'm from Arizona too. In fact I still live in Phoenix. I've heard that >> chilly without beans is really good. I have had many enchilada's without >> beans, like cheese ones and shredded beef and they too are delicious. >> With >> the pork ones that we made, I just sort of through things together to see >> how it would turn out. Speaking of pork, can you tell me what a pork >> carnita >> is? >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, January 09, 2013 10:15 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Although they would taste OK, I wouldn't want beans in my enchiladas. >> Maybe >> it's because I'm from Arizona? I don't know. I don't make chili with >> beans, either. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - >> From: "Jeri Milton" >> To: >> Sent: Wednesday, January 09, 2013 10:49 PM >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> >>> Hi Charles. Haha. Who said they're authentic? *smile*. I like beans in >>> mine. >>> Nothing authentic about this house. Haha. >>> >>> Jeri >>> >>> -Original Message- >>>
Re: [CnD] Smoked Pork Enchilada's
Hi Charles. I'm thrilled to hear you still calling it Christown mall. My husband and I were just talking about that the other day. You can tell a true native from here when the person refurs to it as christown mall. To me it will always be called Christown. You're right, it's not the same anymore though. Not as safe that's for sure. Smile. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 9:34 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's The original Garcia's is still the best, although that is not actually the original. The original was across the street from where it is now, and they only had a very few tables inside. They were originally, basically, a cary out place. Their food has not changed over the years, at least as of 2006. La Canasta always made good tamales around the Christmas season, although I don't remember La Torteca.. Then again, how about Mary Coyle's ice cream parlor across from Christown, or Farrole's in Christown? I ate 2 pig's troughs once. Another time, I ate a Pike's Peak, which sure wasn't easy. Then again, Christown is now Spectrum, and isn't what it used to be. Neither is Park Central. Now, I agree with Walt Cone. I'd love to go to Organ Stop and get some pizza and listen to that guy who blew people away with that pipe organ! --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 9:19 PM Subject: Re: [CnD] Smoked Pork Enchilada's > Charles > Remember "La Torteca"? > Or the Canasta? > And the original Garcia's is still there! Lol Just went to a wedding > reception there > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles > Rivard > Sent: Thursday, January 10, 2013 3:01 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. > (grin) > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Teresa Mullen" > To: > Sent: Thursday, January 10, 2013 3:22 PM > Subject: Re: [CnD] Smoked Pork Enchilada's > > >> Hi Jeri >> A pork carnita is just strips of pork that is usually marinated or >> just plain. >> And you said you are from AZ? Wow, if you have a food city or rancho >> mart near you That is where you can find them. >> Teresa in Az as well! lol >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri >> Milton >> Sent: Thursday, January 10, 2013 9:10 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Hey Charles. >> I'm from Arizona too. In fact I still live in Phoenix. I've heard >> that chilly without beans is really good. I have had many enchilada's >> without beans, like cheese ones and shredded beef and they too are delicious. >> With >> the pork ones that we made, I just sort of through things together to >> see how it would turn out. Speaking of pork, can you tell me what a >> pork carnita is? >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, January 09, 2013 10:15 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Although they would taste OK, I wouldn't want beans in my enchiladas. >> Maybe >> it's because I'm from Arizona? I don't know. I don't make chili >> with beans, either. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - >> From: "Jeri Milton" >> To: >> Sent: Wednesday, January 09, 2013 10:49 PM >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> >>> Hi Charles. Haha. Who said they're authentic? *smile*. I like beans >>> in mine. >>> Nothing authentic about this house. Haha. >>> >>> Jeri >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >>> Rivard >>> Sent: Wednesday, January 09, 2013 9:35 AM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] Smoked Pork Enchilada's >>> >>> Sounds good, but for authentic enchiladas, no! beans!! Thanks. >>> >>> --- >>> Shepherds are the best beasts, but Labs are a close second. >>> - Original Message - >>> From: "Jeri Milton" >>> To: >>> Sent: Tuesday, January 08, 2013 10:53 PM >>> Subject: [CnD] Smoked Pork Enchilada's >>> >>> We had some left over pork roast that we smoked over the week end so we made enchilada's out of it. Here it is. We didn't add any more Mexican seasonings
Re: [CnD] Donuts Made from Biscuit Dough!
Oh my, I can't see me ever doing that one! Haha, but I would love to eat it! Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 9:41 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Donuts Made from Biscuit Dough! I'll bet she made a pocket of dough, put the jelly into it, then pinched it closed, then fried it. Just a thought. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 9:32 PM Subject: Re: [CnD] Donuts Made from Biscuit Dough! >I tried to do the jelly thing! > How did your sister do that? > I tried to cut them into four pieces, and add a bit of jelly > Well they didn't work . lol > Teresa > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly > Qualls > Sent: Wednesday, January 09, 2013 6:38 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Donuts Made from Biscuit Dough! > > If you don't have a deep fryer for the doughnuts, you can fry them in > oil in a pan about a minute or so on each side, and they turn out just > as yummy...I was talking to my sister last night, and she said that a > friend of her's fries them and instead of poking a hole out, she fills > them with jelly...It sounds great, but it also sounds like a hug > mess...lol...And, I wanted to let y'all know that my biscuits turned > out wonderful the other night...And I did use cheese in the second > batch...Thanks to everyone for all of the recipes...And the one with > pretzles and rolos for Xmas turned out great!...Now my family calls me > to ask if I can bring something when we get together...I guess you'd > have to know how bad I've always been at cooking and how much I hated > to even try, to know how funny that is...Thanks again, and Happy > Wednesday to all...(Grin) > > On 1/9/13, Sandy wrote: >> I honestly do not think they could be successfully baked, as you would > need >> that nice hot grease for crisping them and giving them that doughnut-like >> taste! Oh, so good with chocolate icing, too! >> >> Courage is Fear that has said its prayers. >> >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra >> Piening >> Sent: Tuesday, January 08, 2013 5:13 PM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] Doghnuts from iscuiDough >> >> >> For those f us who don't ave deep fryers, I wonder if thee couldn't be >> aked. >> >> >> e >> >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen >> Sent: Tuesday, January 08, 2013 4:19 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Speaking of Biscuits >> >> I would be nervious as well but I luckly have a deep fryer, I wouldn't do >> them over the stove. They are delicious!!! Yumm, yumm!!! >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton >> Sent: Tuesday, January 08, 2013 8:47 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Speaking of Biscuits >> >> Hi. >> Over this last summer, hubby and I made some of the doughnuts from canned >> biscuits. I had forgotten how good those are! My mom made them for us >> when >> we were little, because the biscuits were cheap, not to mention fun to do >> with kids. Anyway, hubby and I rolled them in cinnamon and sugar, then > some >> of the others in powdered sugar. We also used a bottle cap to cut out > holes >> in them, then fried the doughnut holes. I had a house full of kids that >> morning, and the doughnuts were gone as soon as we laid them on the >> cookie >> sheets to cool. They were good, but a heck of a mess. I can't imagine > doing >> them without the help of my husband. I don't like to deep fry things >> much, >> it makes me nervous as all get out. >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen >> Sent: Monday, January 07, 2013 4:13 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Speaking of Biscuits >> >> Hi K >> I did the doughnuts out of the canned bisquits, they were a hit with my >> fam. >> After deep frying them, I then placed in a Ziploc bag with sugar and >> cinnamon Yummy!! Next time I would like to use powder sugar instead. > Teresa >> >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly > Qualls >> Sent: Monday, January 07, 2013 10:46 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Speaking of Biscuits >> >> Y
Re: [CnD] question
Hello Tom Welcome to the list, my name is Teresa, I'm from Arizona, I have done a roast in the crock pot, and leaving the fat makes the meat moist to me. When it is ready, then you can probally remove some of the fat. When cooking it I have found that it does make a lot of grease ! lol And maybe just scoop out he veggies out of the crock pot. I hope that helps? Then you have others on here that can also help. That is the greatest thing about this list. No one is perfect in cooking, there are a lot of helpers on here. That won't critizie you beginner, or not. You sure do get help. Good luck -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Tom Sent: Friday, January 11, 2013 1:05 AM To: cookinginthedark@acbradio.org Subject: [CnD] question Hi. I'm brand new here. I have so little experience cooking but am to the point where I really need to be trying to get better in the kitchen. I do have a question. I'm trying to make a pork roast in the crock pot. This will be a pork shoulder with some carrots and potatoes and such. The thing is that the recipe suggests that I trim the fat off the roast. I've never done that before. What's a way to trim the fat of this roast? Is it necessary? Thanks. Tom ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Biscuit Donuts, Double Spatulas!
I was going to ask the same thing, And does the mice mart carry them? I used to have one myself, don't know what happened to it. Got lost probally moving so much! Lol Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy Sent: Friday, January 11, 2013 12:15 AM To: cookinginthedark@acbradio.org Subject: [CnD] Biscuit Donuts, Double Spatulas! What I used to do instead of flipping stuff over in the fryer was to hole the item down with the ladle instrument that you take the food out of the unit with, and it also drains the grease. Speaking of the double spatulas, are they metal or plastic? Courage is Fear that has said its prayers. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Thursday, January 10, 2013 3:26 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts Hi Jeri I have a deep fryer that only makes the doughnuts one at a time. They get so big when they cook!!! And yes they may float above, I still have to flip them. But of course very carefully! Lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Thursday, January 10, 2013 9:05 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts I have one of those spatulas too. You're right about not crowding the basket too much. I guess I just need to experiment and figure out what works best for me. I would be afraid of flipping something that I already flipped. Does everything need to be flipped? Can you drop something in the grease, put the lid on and then just time it without having to flip it? Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 10:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts I've got one of those double spatulas that are sort of hinged together. I can reach in and grab a doughnut and turn it. I would only fry a few at a time rather than crowd the basket. It's easier to keep track of where they are that way. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Wednesday, January 09, 2013 10:54 PM Subject: Re: [CnD] Biscuit Doughnuts > Hi Charles. > So how do you do the flipping part of deep frying? that's the part > that makes me so nervous. I tend to want to use my left hand to sort > of feel what I'm doing when I cook, and my right hand to do the > stirring or say flipping > scrambled eggs or something. I don't think using my hand to feel what I'm > doing would be a good idea when deep frying. So, how do you do it? > > Jeri > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles > Rivard > Sent: Wednesday, January 09, 2013 9:53 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Biscuit Doughnuts > > Any deep fryer that has 1 or 2 baskets that can be lowered from the > outside > of the fryer will be safe for a blind person. A locking lid is also > preferable, and one that stays relatively cool to the touch on the outside > is really good. The one I have does get fairly warm on the outside, but > is > safe to use. I don't remember the brand or model off hand, though. > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Debbra Piening" > To: > Sent: Wednesday, January 09, 2013 9:59 AM > Subject: Re: [CnD] Biscuit Doughnuts > > >> For those who have deep fryers, is there a particular deep fryer that >> you've found to work well for you as a blind person? I know deep >> frying is possible to do; I just have never had enough nerve to try! >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri >> Milton >> Sent: Tuesday, January 08, 2013 10:37 PM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] Biscuit Doughnuts >> >> Hi Mike. Well, this is what I KNOW ABOUT FRYING BISCUIT DOUGH FOR >> YUMMY GREACY DOUGHNUTS. >> >> Use a can of Pillsbury biscuit dough or even an off brand canned >> biscuit dough. Just use the simple kind, not the extra flakey or >> extra buttery or anything like that. If you want doughnuts with holes >> we use a lid off a water bottle to cut a hole in the center of each >> biscuit, then set the holes aside for frying later. We don't have a >> deep fryer, so my husband put enough >> oil in a deep skillet, about an inch and a half deep. Get the oil nice >> and >> hot until it's bubbling. You can drop a little pinch of the dough into >> the >> hot oil to check for temperature. We d
Re: [CnD] Biscuit Donuts, Double Spatulas!
Mine is metal. It's great for flipping burgers and such. I have a plastic double spatula that connects at the handles, but can come apart. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sandy Sent: Friday, January 11, 2013 12:15 AM To: cookinginthedark@acbradio.org Subject: [CnD] Biscuit Donuts, Double Spatulas! What I used to do instead of flipping stuff over in the fryer was to hole the item down with the ladle instrument that you take the food out of the unit with, and it also drains the grease. Speaking of the double spatulas, are they metal or plastic? Courage is Fear that has said its prayers. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Thursday, January 10, 2013 3:26 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts Hi Jeri I have a deep fryer that only makes the doughnuts one at a time. They get so big when they cook!!! And yes they may float above, I still have to flip them. But of course very carefully! Lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Thursday, January 10, 2013 9:05 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts I have one of those spatulas too. You're right about not crowding the basket too much. I guess I just need to experiment and figure out what works best for me. I would be afraid of flipping something that I already flipped. Does everything need to be flipped? Can you drop something in the grease, put the lid on and then just time it without having to flip it? Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 10:13 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Biscuit Doughnuts I've got one of those double spatulas that are sort of hinged together. I can reach in and grab a doughnut and turn it. I would only fry a few at a time rather than crowd the basket. It's easier to keep track of where they are that way. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Wednesday, January 09, 2013 10:54 PM Subject: Re: [CnD] Biscuit Doughnuts > Hi Charles. > So how do you do the flipping part of deep frying? that's the part > that makes me so nervous. I tend to want to use my left hand to sort > of feel what I'm doing when I cook, and my right hand to do the > stirring or say flipping scrambled eggs or something. I don't think > using my hand to feel what I'm doing would be a good idea when deep > frying. So, how do you do it? > > Jeri > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles > Rivard > Sent: Wednesday, January 09, 2013 9:53 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Biscuit Doughnuts > > Any deep fryer that has 1 or 2 baskets that can be lowered from the > outside of the fryer will be safe for a blind person. A locking lid > is also preferable, and one that stays relatively cool to the touch on > the outside is really good. The one I have does get fairly warm on > the outside, but is safe to use. I don't remember the brand or model > off hand, though. > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Debbra Piening" > To: > Sent: Wednesday, January 09, 2013 9:59 AM > Subject: Re: [CnD] Biscuit Doughnuts > > >> For those who have deep fryers, is there a particular deep fryer that >> you've found to work well for you as a blind person? I know deep >> frying is possible to do; I just have never had enough nerve to try! >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri >> Milton >> Sent: Tuesday, January 08, 2013 10:37 PM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] Biscuit Doughnuts >> >> Hi Mike. Well, this is what I KNOW ABOUT FRYING BISCUIT DOUGH FOR >> YUMMY GREACY DOUGHNUTS. >> >> Use a can of Pillsbury biscuit dough or even an off brand canned >> biscuit dough. Just use the simple kind, not the extra flakey or >> extra buttery or anything like that. If you want doughnuts with holes >> we use a lid off a water bottle to cut a hole in the center of each >> biscuit, then set the holes aside for frying later. We don't have a >> deep fryer, so my husband put enough oil in a deep skillet, about an >> inch and a half deep. Get the oil nice and hot until it's bubbling. >> You can drop a little pinch of the dough into the hot oil to check >> for temperature. We didn't use a thermometer. Drop
Re: [CnD] Donuts Made from Biscuit Dough!
That may be the way, but do you use the whole bisquit? You know like actyual filled doughnuts? I know when you buy one of those, it has a hole Depending where you bite into it! Lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 9:40 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Donuts Made from Biscuit Dough! I'll bet she made a pocket of dough, put the jelly into it, then pinched it closed, then fried it. Just a thought. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 9:32 PM Subject: Re: [CnD] Donuts Made from Biscuit Dough! >I tried to do the jelly thing! > How did your sister do that? > I tried to cut them into four pieces, and add a bit of jelly > Well they didn't work . lol > Teresa > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly > Qualls > Sent: Wednesday, January 09, 2013 6:38 AM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Donuts Made from Biscuit Dough! > > If you don't have a deep fryer for the doughnuts, you can fry them in > oil in a pan about a minute or so on each side, and they turn out just > as yummy...I was talking to my sister last night, and she said that a > friend of her's fries them and instead of poking a hole out, she fills > them with jelly...It sounds great, but it also sounds like a hug > mess...lol...And, I wanted to let y'all know that my biscuits turned > out wonderful the other night...And I did use cheese in the second > batch...Thanks to everyone for all of the recipes...And the one with > pretzles and rolos for Xmas turned out great!...Now my family calls me > to ask if I can bring something when we get together...I guess you'd > have to know how bad I've always been at cooking and how much I hated > to even try, to know how funny that is...Thanks again, and Happy > Wednesday to all...(Grin) > > On 1/9/13, Sandy wrote: >> I honestly do not think they could be successfully baked, as you would > need >> that nice hot grease for crisping them and giving them that doughnut-like >> taste! Oh, so good with chocolate icing, too! >> >> Courage is Fear that has said its prayers. >> >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra >> Piening >> Sent: Tuesday, January 08, 2013 5:13 PM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] Doghnuts from iscuiDough >> >> >> For those f us who don't ave deep fryers, I wonder if thee couldn't be >> aked. >> >> >> e >> >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen >> Sent: Tuesday, January 08, 2013 4:19 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Speaking of Biscuits >> >> I would be nervious as well but I luckly have a deep fryer, I wouldn't do >> them over the stove. They are delicious!!! Yumm, yumm!!! >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton >> Sent: Tuesday, January 08, 2013 8:47 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Speaking of Biscuits >> >> Hi. >> Over this last summer, hubby and I made some of the doughnuts from canned >> biscuits. I had forgotten how good those are! My mom made them for us >> when >> we were little, because the biscuits were cheap, not to mention fun to do >> with kids. Anyway, hubby and I rolled them in cinnamon and sugar, then > some >> of the others in powdered sugar. We also used a bottle cap to cut out > holes >> in them, then fried the doughnut holes. I had a house full of kids that >> morning, and the doughnuts were gone as soon as we laid them on the >> cookie >> sheets to cool. They were good, but a heck of a mess. I can't imagine > doing >> them without the help of my husband. I don't like to deep fry things >> much, >> it makes me nervous as all get out. >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen >> Sent: Monday, January 07, 2013 4:13 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Speaking of Biscuits >> >> Hi K >> I did the doughnuts out of the canned bisquits, they were a hit with my >> fam. >> After deep frying them, I then placed in a Ziploc bag with sugar and >> cinnamon Yummy!! Next time I would like to use powder sugar instead. > Teresa >> >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly > Qualls >> Sent: Monday, January 07, 2
Re: [CnD] Smoked Pork Enchilada's
I know the last time my parents were in there they complained to management. Even their coffee is terrible. Tastes more like water than coffee. Oh, and there's no more saw dust on the floor. I liked the saw dust. Anyway, before we get in trouble, we had better talk about this through emails right? Send me one any time. Smile. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Walter Cone Sent: Friday, January 11, 2013 3:33 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I would agree with you. The one on 32nd street and Van Burren was the original. Bill Johnson died in a plane crash in the early 60's. There were rumors of a mob hit on his plane but I wouldn't swear to it. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 10:09 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I would let someone know about that. It would be a real shame to not keep up the traditional quality. I think they've been around since around 1952 or 1954, roughly when I was born. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Thursday, January 10, 2013 7:08 PM Subject: Re: [CnD] Smoked Pork Enchilada's > Oh ya, Bill Johnsons all you can eat Ribs or all you can eat fish > dinners on Friday nights? Unfortunately the one by my house has new > owners and the service as well as the food has gone south. I hope they > can pull it back together, because it's part of our history here in a > way right? > > Jeri > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles > Rivard > Sent: Thursday, January 10, 2013 3:01 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. > (grin) > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Teresa Mullen" > To: > Sent: Thursday, January 10, 2013 3:22 PM > Subject: Re: [CnD] Smoked Pork Enchilada's > > >> Hi Jeri >> A pork carnita is just strips of pork that is usually marinated or >> just plain. >> And you said you are from AZ? Wow, if you have a food city or rancho >> mart near you That is where you can find them. >> Teresa in Az as well! lol >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri >> Milton >> Sent: Thursday, January 10, 2013 9:10 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Hey Charles. >> I'm from Arizona too. In fact I still live in Phoenix. I've heard >> that chilly without beans is really good. I have had many enchilada's >> without beans, like cheese ones and shredded beef and they too are delicious. >> With >> the pork ones that we made, I just sort of through things together to >> see how it would turn out. Speaking of pork, can you tell me what a >> pork carnita is? >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, January 09, 2013 10:15 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Although they would taste OK, I wouldn't want beans in my enchiladas. >> Maybe >> it's because I'm from Arizona? I don't know. I don't make chili >> with beans, either. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - >> From: "Jeri Milton" >> To: >> Sent: Wednesday, January 09, 2013 10:49 PM >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> >>> Hi Charles. Haha. Who said they're authentic? *smile*. I like beans >>> in mine. >>> Nothing authentic about this house. Haha. >>> >>> Jeri >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >>> Rivard >>> Sent: Wednesday, January 09, 2013 9:35 AM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] Smoked Pork Enchilada's >>> >>> Sounds good, but for authentic enchiladas, no! beans!! Thanks. >>> >>> --- >>> Shepherds are the best beasts, but Labs are a close second. >>> - Original Message - >>> From: "Jeri Milton" >>> To: >>> Sent: Tuesday, January 08, 2013 10:53 PM >>> Subject: [CnD] Smoked Pork Enchilada's >>> >>> We had some left over pork roast that we smoked over the week end so we made enchilada's out of it. Here it is. We didn't add any more Mexican seasonings to it, as it already had a Sm
Re: [CnD] Chocolate Bliss ... Brownies
No, it is ok I just thought of another place? Do you remember the "Brach's" brand? Well there's a candy place in the mall that has caramels Would that be ok to use? Yeah, I think it is a Halloween thing do to the candy apples. But then again they can be left out?, right? Teresa in Arizona -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum Sent: Friday, January 11, 2013 7:12 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chocolate Bliss ... Brownies I'm sorry I don't know what to tell you. I know that they still make caramels, I used to buy them and they were made by Kraft. And someone at church and I were just talking about them the other week because they were in a recipe which she made. I'm wondering if they are a seasonal thing and are only able to be purchased around Halloween. Another idea might be to look in a larger pharmacy which sells candy etc. Sorry for the inconvenience and hope this helps. Sherri On 1/10/13, Teresa Mullen wrote: > Hi > I got a question, where do you get the caramels? > I tried to look for them in the store, those are my favorites. > And couldn't find them? > Teresa > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum > Sent: Wednesday, January 09, 2013 9:05 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Chocolate Bliss ... Brownies > > Chocolate Bliss Caramel Brownies > > 4 squares unsweetened baking chocolate > 3/4 c. butter or regular margarine > 2 c. sugar > 4 eggs > 1 c. flour > 1 c. chopped pecans or walnuts > 1 pkg. (14 oz) caramels, unwrapped > 2 tbsp milk > 1 1/2 c. semi-sweet chocolate chunks > > Preheat oven to 350 F. Grease a 13 x 9 inch baking dish. Line with > foil and grease foil. Place chocolate squares and butter or margarine > in large microwavable bowl. Microwave on HIGH 2 minutes or until > butter melted. Stir until chocolate is completely melted. Add sugar. > Stir until well blended. Mix in eggs. Add flour. Mix well. Stir in > pecans. Spread into prepared baking dish. Bake 30-35 minutes or until > wooden toothpick inserted into center comes out with fudgy crumbs. Do > Not Overbake. Place caramels and milk in microwavable bowl. Microwave > on High 2 1/2 minutes. Stir after one minute. Stir until caramels are > completely melted and mixture is smooth. Gently spread over brownies > in pan. Sprinkle with chocolate chunks. Cool in pan on wire rack. > Lift brownies out of pan and onto cutting board. Cut into squares. > Yield: about 2 dozen brownies > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] spreading peanut butter?
Tereesa, I do exactly the same thing and then once it's off the spoon it spread it even better with my fingers. Susan -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Friday, January 11, 2013 4:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Hi Troy My name is Teresa, and when it comes to spreading peanut butter I use a spoon And yes, you'll get peanut butter on your fingers! Lol I tried using a knife, but I get it all over myself. Maybe I'm sure there are people on here that will help you But that is what I do. Good luck Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Troy Sullivan Sent: Friday, January 11, 2013 2:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] spreading peanut butter? Does anyone know a good way for a blind person to spread peanut butter? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Welcome Tom
Hi Tom and welcome to the list. It's a lot of fun here, and you can get some great recipes. It's nice to ask other people who are blind suggestions on how they may use something in the kitchen or make something. However, I don't have an answer to your question about trimming the fat of the roast. that's a really good question and I'm curious to find out how to do it myself. Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate Bliss ... Brownies
For me the ice-cream would be too over-whelming. I believe the caramels are enough for me! Lol I love caramels! They are my down-fall! lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall Sent: Friday, January 11, 2013 7:52 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chocolate Bliss ... Brownies I don't think they are seasonal. We found a bag at Wal-Mart just yesterday and were able to make these brownies. They were quite good, especially warm and topped with some ice cream, but I think the caramels overwhelmed the brownie flavor a bit. That's just me though. On Jan 11, 2013, at 9:12 AM, Sherri Crum wrote: > I'm sorry I don't know what to tell you. > > I know that they still make caramels, I used to buy them and they were > made by Kraft. And someone at church and I were just talking about > them the other week because they were in a recipe which she made. > > I'm wondering if they are a seasonal thing and are only able to be > purchased around Halloween. > > Another idea might be to look in a larger pharmacy which sells candy etc. > > Sorry for the inconvenience and hope this helps. > > Sherri > > > > On 1/10/13, Teresa Mullen wrote: >> Hi >> I got a question, where do you get the caramels? >> I tried to look for them in the store, those are my favorites. >> And couldn't find them? >> Teresa >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum >> Sent: Wednesday, January 09, 2013 9:05 AM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] Chocolate Bliss ... Brownies >> >> Chocolate Bliss Caramel Brownies >> >> 4 squares unsweetened baking chocolate >> 3/4 c. butter or regular margarine >> 2 c. sugar >> 4 eggs >> 1 c. flour >> 1 c. chopped pecans or walnuts >> 1 pkg. (14 oz) caramels, unwrapped >> 2 tbsp milk >> 1 1/2 c. semi-sweet chocolate chunks >> >> Preheat oven to 350 F. Grease a 13 x 9 inch baking dish. Line with >> foil and grease foil. Place chocolate squares and butter or margarine >> in large microwavable bowl. Microwave on HIGH 2 minutes or until >> butter melted. Stir until chocolate is completely melted. Add sugar. >> Stir until well blended. Mix in eggs. Add flour. Mix well. Stir in >> pecans. Spread into prepared baking dish. Bake 30-35 minutes or until >> wooden toothpick inserted into center comes out with fudgy crumbs. Do >> Not Overbake. Place caramels and milk in microwavable bowl. Microwave >> on High 2 1/2 minutes. Stir after one minute. Stir until caramels are >> completely melted and mixture is smooth. Gently spread over brownies >> in pan. Sprinkle with chocolate chunks. Cool in pan on wire rack. >> Lift brownies out of pan and onto cutting board. Cut into squares. >> Yield: about 2 dozen brownies >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Smoked Pork Enchilada's
Hi all, It is fun to remenise about Phoenix and the good old days but maybre it should be done off list. I am guilty too but we better move it on. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Friday, January 11, 2013 5:29 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Hi Charles. I'm thrilled to hear you still calling it Christown mall. My husband and I were just talking about that the other day. You can tell a true native from here when the person refurs to it as christown mall. To me it will always be called Christown. You're right, it's not the same anymore though. Not as safe that's for sure. Smile. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 9:34 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's The original Garcia's is still the best, although that is not actually the original. The original was across the street from where it is now, and they only had a very few tables inside. They were originally, basically, a cary out place. Their food has not changed over the years, at least as of 2006. La Canasta always made good tamales around the Christmas season, although I don't remember La Torteca.. Then again, how about Mary Coyle's ice cream parlor across from Christown, or Farrole's in Christown? I ate 2 pig's troughs once. Another time, I ate a Pike's Peak, which sure wasn't easy. Then again, Christown is now Spectrum, and isn't what it used to be. Neither is Park Central. Now, I agree with Walt Cone. I'd love to go to Organ Stop and get some pizza and listen to that guy who blew people away with that pipe organ! --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 9:19 PM Subject: Re: [CnD] Smoked Pork Enchilada's > Charles > Remember "La Torteca"? > Or the Canasta? > And the original Garcia's is still there! Lol Just went to a wedding > reception there > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles > Rivard > Sent: Thursday, January 10, 2013 3:01 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. > (grin) > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Teresa Mullen" > To: > Sent: Thursday, January 10, 2013 3:22 PM > Subject: Re: [CnD] Smoked Pork Enchilada's > > >> Hi Jeri >> A pork carnita is just strips of pork that is usually marinated or >> just plain. >> And you said you are from AZ? Wow, if you have a food city or rancho >> mart near you That is where you can find them. >> Teresa in Az as well! lol >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri >> Milton >> Sent: Thursday, January 10, 2013 9:10 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Hey Charles. >> I'm from Arizona too. In fact I still live in Phoenix. I've heard >> that chilly without beans is really good. I have had many enchilada's >> without beans, like cheese ones and shredded beef and they too are delicious. >> With >> the pork ones that we made, I just sort of through things together to >> see how it would turn out. Speaking of pork, can you tell me what a >> pork carnita is? >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, January 09, 2013 10:15 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Although they would taste OK, I wouldn't want beans in my enchiladas. >> Maybe >> it's because I'm from Arizona? I don't know. I don't make chili >> with beans, either. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - >> From: "Jeri Milton" >> To: >> Sent: Wednesday, January 09, 2013 10:49 PM >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> >>> Hi Charles. Haha. Who said they're authentic? *smile*. I like beans >>> in mine. >>> Nothing authentic about this house. Haha. >>> >>> Jeri >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >>> Rivard >>> Sent: Wednesday, January 09, 2013 9:35 AM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] Smoked Pork Enchilada's >>> >>> Sounds good, but for authentic enchiladas, no! beans!! Thank
[CnD] Cooking Frustrations
Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] spreading peanut butter?
Lol, I do the exact same thing! With the fingers and the fun part is licking them off!!! Lol Especially when it comes to making a sandwich, I at times have a hard time with mustard I put enough on the bread, then use my finger to spread it around. lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Susan Lumpkin Sent: Friday, January 11, 2013 3:48 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Tereesa, I do exactly the same thing and then once it's off the spoon it spread it even better with my fingers. Susan -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Friday, January 11, 2013 4:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Hi Troy My name is Teresa, and when it comes to spreading peanut butter I use a spoon And yes, you'll get peanut butter on your fingers! Lol I tried using a knife, but I get it all over myself. Maybe I'm sure there are people on here that will help you But that is what I do. Good luck Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Troy Sullivan Sent: Friday, January 11, 2013 2:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] spreading peanut butter? Does anyone know a good way for a blind person to spread peanut butter? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
I agree, it does get frustrating, especially when people move stuff on you! Lol And they think that they are helping you by doing that! Lol It has been 10 yrs. For me losing my vision. I still feel that I'm getting used to the idea of losing my vision if I can say that?I get dinged for saying that By another person off this list. But yes, it does get frustrating. Yummy beef stew sounds good, especially chili! e-mail me some time! Love to hear from you. Teresa in Arizona (Peoria) -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Friday, January 11, 2013 3:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Smoked Pork Enchilada's
Thank you, Walter, that really was my point. As I see it, you have some options: either change the subject lines so others of us can delete messages we don't need to read, continue the discussion off list, or provide airfare for all of the rest of us to fly to Arizona and then take us out to these places! Deb -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Walter Cone Sent: Friday, January 11, 2013 4:57 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Hi all, It is fun to remenise about Phoenix and the good old days but maybre it should be done off list. I am guilty too but we better move it on. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Friday, January 11, 2013 5:29 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Hi Charles. I'm thrilled to hear you still calling it Christown mall. My husband and I were just talking about that the other day. You can tell a true native from here when the person refurs to it as christown mall. To me it will always be called Christown. You're right, it's not the same anymore though. Not as safe that's for sure. Smile. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 9:34 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's The original Garcia's is still the best, although that is not actually the original. The original was across the street from where it is now, and they only had a very few tables inside. They were originally, basically, a cary out place. Their food has not changed over the years, at least as of 2006. La Canasta always made good tamales around the Christmas season, although I don't remember La Torteca.. Then again, how about Mary Coyle's ice cream parlor across from Christown, or Farrole's in Christown? I ate 2 pig's troughs once. Another time, I ate a Pike's Peak, which sure wasn't easy. Then again, Christown is now Spectrum, and isn't what it used to be. Neither is Park Central. Now, I agree with Walt Cone. I'd love to go to Organ Stop and get some pizza and listen to that guy who blew people away with that pipe organ! --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 9:19 PM Subject: Re: [CnD] Smoked Pork Enchilada's > Charles > Remember "La Torteca"? > Or the Canasta? > And the original Garcia's is still there! Lol Just went to a wedding > reception there > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles > Rivard > Sent: Thursday, January 10, 2013 3:01 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Smoked Pork Enchilada's > > I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. > (grin) > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Teresa Mullen" > To: > Sent: Thursday, January 10, 2013 3:22 PM > Subject: Re: [CnD] Smoked Pork Enchilada's > > >> Hi Jeri >> A pork carnita is just strips of pork that is usually marinated or >> just plain. >> And you said you are from AZ? Wow, if you have a food city or rancho >> mart near you That is where you can find them. >> Teresa in Az as well! lol >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri >> Milton >> Sent: Thursday, January 10, 2013 9:10 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Hey Charles. >> I'm from Arizona too. In fact I still live in Phoenix. I've heard >> that chilly without beans is really good. I have had many enchilada's >> without beans, like cheese ones and shredded beef and they too are delicious. >> With >> the pork ones that we made, I just sort of through things together to >> see how it would turn out. Speaking of pork, can you tell me what a >> pork carnita is? >> >> Jeri >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles >> Rivard >> Sent: Wednesday, January 09, 2013 10:15 PM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Smoked Pork Enchilada's >> >> Although they would taste OK, I wouldn't want beans in my enchiladas. >> Maybe >> it's because I'm from Arizona? I don't know. I don't make chili >> with beans, either. >> >> --- >> Shepherds are the best beasts, but Labs are a close second. >> - Original Message - >> From: "Jeri Milton" >> To: >> Sent: Wednesday, January 09, 2
Re: [CnD] Cooking Frustrations
Ah, yes, it's one of those days! I have them, too! Luckily, tomorrow is another day! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Friday, January 11, 2013 4:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Smoked Pork Enchilada's
And you also could have asked in a far nicer way, unless the fact that I am using a screen reader is what gave me the wrong impression of your complaint. If this is the case, I apologize. Otherwise, you owe one, I think. Thanks. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Friday, January 11, 2013 4:24 PM Subject: Re: [CnD] Smoked Pork Enchilada's Excuse me, but you don't have to be from QArizona to understand the smoked pork thang! Lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening Sent: Friday, January 11, 2013 8:35 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Excuse me, but may I ask what all of this restaurant discussion has to do with the recipe for smoked pork enchiladas? How about at least changing the subject line, so that those of us who don't live in Arizona don't have to read things we're not interested in! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, January 11, 2013 8:49 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Probably because it was in Tempe and I lived on the west side of Phoenix, but I've never been there. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Walter Cone" To: Sent: Friday, January 11, 2013 4:30 AM Subject: Re: [CnD] Smoked Pork Enchilada's I remember when they first opened in 1973. They started the fire and were just getting ready to make burgers when they realized there was smoke filling the place because they forgot to open the damper. The Tempee fire department thought all of those stores in that time the group of stores was on fire and had a 3 alarm call to put it out. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Thursday, January 10, 2013 10:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Hi Walter According to my husband, the chuck box is still in Tempe! Lol I've never been there, but it is still there. I still get "homemade" Menudo! Red or white. Especially "polsole" -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Walter Cone Sent: Thursday, January 10, 2013 4:20 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I miss Bill Johnsons Big Apple too but also small things like the Chuck box in Tempee by Arizona State University, the Tortilla Factory in Tucson and El Minuto for some good Carne Secca. You all are making this old Arizona native homesick (grin). -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Thursday, January 10, 2013 5:01 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's I miss having an el Rancho nearby. But, mostly, Bill Johnson's Big Apple. (grin) --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Thursday, January 10, 2013 3:22 PM Subject: Re: [CnD] Smoked Pork Enchilada's Hi Jeri A pork carnita is just strips of pork that is usually marinated or just plain. And you said you are from AZ? Wow, if you have a food city or rancho mart near you That is where you can find them. Teresa in Az as well! lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Thursday, January 10, 2013 9:10 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Hey Charles. I'm from Arizona too. In fact I still live in Phoenix. I've heard that chilly without beans is really good. I have had many enchilada's without beans, like cheese ones and shredded beef and they too are delicious. With the pork ones that we made, I just sort of through things together to see how it would turn out. Speaking of pork, can you tell me what a pork carnita is? Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Wednesday, January 09, 2013 10:15 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Smoked Pork Enchilada's Although they would taste OK, I wouldn't want beans in my enchiladas. Maybe it's because I'm from Arizona? I don't know. I don't make chili with beans, either. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Wednesday, January 09, 2013 10:49 PM Subject: Re
[CnD] hi all
Hi all I will be unsubscribing from this list with this email and resubscrib in with the other one. Hugs ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
Hi, oh yes, one day I was going to heat up what I thought was some left over pasta and I picked up the plate from the fridge and put it in the microwave and heated it. Well, heated chocolate cream puffs are not good. My X was not happy with me! -- From: "Jeri Milton" Sent: Friday, January 11, 2013 5:57 PM To: Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Donuts Made from Biscuit Dough!
Actually, she didn't, but it was a friend of hers...I'll talk to hertommorrow and find out...If I know Carol, it' prob involved a piping bag...Actually, I've used a zip lock for a piping bag, you just have to be very careful to only snip off a tiny bit off the corner...learned that one the hard way...lol...Everyone have a groovy weekend On 1/11/13, Teresa Mullen wrote: > That may be the way, but do you use the whole bisquit? > You know like actyual filled doughnuts? > I know when you buy one of those, it has a hole > Depending where you bite into it! Lol > > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard > Sent: Thursday, January 10, 2013 9:40 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Donuts Made from Biscuit Dough! > > I'll bet she made a pocket of dough, put the jelly into it, then pinched it > > closed, then fried it. Just a thought. > > --- > Shepherds are the best beasts, but Labs are a close second. > - Original Message - > From: "Teresa Mullen" > To: > Sent: Thursday, January 10, 2013 9:32 PM > Subject: Re: [CnD] Donuts Made from Biscuit Dough! > > >>I tried to do the jelly thing! >> How did your sister do that? >> I tried to cut them into four pieces, and add a bit of jelly >> Well they didn't work . lol >> Teresa >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Kimberly >> Qualls >> Sent: Wednesday, January 09, 2013 6:38 AM >> To: cookinginthedark@acbradio.org >> Subject: Re: [CnD] Donuts Made from Biscuit Dough! >> >> If you don't have a deep fryer for the doughnuts, you can fry them in >> oil in a pan about a minute or so on each side, and they turn out just >> as yummy...I was talking to my sister last night, and she said that a >> friend of her's fries them and instead of poking a hole out, she fills >> them with jelly...It sounds great, but it also sounds like a hug >> mess...lol...And, I wanted to let y'all know that my biscuits turned >> out wonderful the other night...And I did use cheese in the second >> batch...Thanks to everyone for all of the recipes...And the one with >> pretzles and rolos for Xmas turned out great!...Now my family calls me >> to ask if I can bring something when we get together...I guess you'd >> have to know how bad I've always been at cooking and how much I hated >> to even try, to know how funny that is...Thanks again, and Happy >> Wednesday to all...(Grin) >> >> On 1/9/13, Sandy wrote: >>> I honestly do not think they could be successfully baked, as you would >> need >>> that nice hot grease for crisping them and giving them that >>> doughnut-like >>> taste! Oh, so good with chocolate icing, too! >>> >>> Courage is Fear that has said its prayers. >>> >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra >>> Piening >>> Sent: Tuesday, January 08, 2013 5:13 PM >>> To: cookinginthedark@acbradio.org >>> Subject: [CnD] Doghnuts from iscuiDough >>> >>> >>> For those f us who don't ave deep fryers, I wonder if thee couldn't be >>> aked. >>> >>> >>> e >>> >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa >>> Mullen >>> Sent: Tuesday, January 08, 2013 4:19 PM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] Speaking of Biscuits >>> >>> I would be nervious as well but I luckly have a deep fryer, I wouldn't >>> do >>> them over the stove. They are delicious!!! Yumm, yumm!!! >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton >>> Sent: Tuesday, January 08, 2013 8:47 AM >>> To: cookinginthedark@acbradio.org >>> Subject: Re: [CnD] Speaking of Biscuits >>> >>> Hi. >>> Over this last summer, hubby and I made some of the doughnuts from >>> canned >>> biscuits. I had forgotten how good those are! My mom made them for us >>> when >>> we were little, because the biscuits were cheap, not to mention fun to >>> do >>> with kids. Anyway, hubby and I rolled them in cinnamon and sugar, then >> some >>> of the others in powdered sugar. We also used a bottle cap to cut out >> holes >>> in them, then fried the doughnut holes. I had a house full of kids that >>> morning, and the doughnuts were gone as soon as we laid them on the >>> cookie >>> sheets to cool. They were good, but a heck of a mess. I can't imagine >> doing >>> them without the help of my husband. I don't like to deep fry things >>> much, >>> it makes me nervous as all get out. >>> >>> Jeri >>> >>> -Original Message- >>> From: cookinginthedark-boun...@acbradio.org >>> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa >>> Mullen >>> Sent: Monday, January 07, 201
Re: [CnD] Cooking Frustrations
Geri and everybody, I think we all have them, frustrations that is. But you had three in a row so it will hopefully be smooth sailing for a while. (smile) Not to get us off on horror stories here, Once years ago, I had this glass casserole dish that I liked. Can't remember the brand. I made a casserole and put it in the oven to bake. When it was done I took it out with pot holders. The dish however and at some previous point unbeknowns to me, developed a hair line cracke. I couldn't feel it. But when I took the casserole out of the oven the bottom fell out of the dish. In cleaning it up, I managed to burn myself on the oven, not severely. But then in my haste, I slipped and fell in the spilled casserole. So there you go. With sight that episode would have been handled more easily. That's my long ago story of the day, and I'm sticking to it. To this day I always inspect my cookware, especially glass baking dishes. I was no worse for the ware, and a bit wiser for the experience. Vicki - Original Message - From: "Jeri Milton" To: Sent: Friday, January 11, 2013 3:57 PM Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
What does aggravate me is how much time it takes me to do some tasks in the kitchen. I feel that it should not take so long. However, if it tastes good in the end, that's what counts to me. Concerning your description of your day in the kitchen, though, it sounds like you should have stayed outa there. Heh heh heh. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Friday, January 11, 2013 4:57 PM Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] spreading peanut butter?
Hmm. Isn't that what fingers are for? (grin) --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Friday, January 11, 2013 5:00 PM Subject: Re: [CnD] spreading peanut butter? Lol, I do the exact same thing! With the fingers and the fun part is licking them off!!! Lol Especially when it comes to making a sandwich, I at times have a hard time with mustard I put enough on the bread, then use my finger to spread it around. lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Susan Lumpkin Sent: Friday, January 11, 2013 3:48 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Tereesa, I do exactly the same thing and then once it's off the spoon it spread it even better with my fingers. Susan -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Friday, January 11, 2013 4:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Hi Troy My name is Teresa, and when it comes to spreading peanut butter I use a spoon And yes, you'll get peanut butter on your fingers! Lol I tried using a knife, but I get it all over myself. Maybe I'm sure there are people on here that will help you But that is what I do. Good luck Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Troy Sullivan Sent: Friday, January 11, 2013 2:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] spreading peanut butter? Does anyone know a good way for a blind person to spread peanut butter? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
True. When other people put things where they think they should be, and you want them where you want them, that! is! maddening!, especially when they insist that where they put them makes more sense. It is, after all, your kitchen, not theirs. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Teresa Mullen" To: Sent: Friday, January 11, 2013 5:13 PM Subject: Re: [CnD] Cooking Frustrations I agree, it does get frustrating, especially when people move stuff on you! Lol And they think that they are helping you by doing that! Lol It has been 10 yrs. For me losing my vision. I still feel that I'm getting used to the idea of losing my vision if I can say that?I get dinged for saying that By another person off this list. But yes, it does get frustrating. Yummy beef stew sounds good, especially chili! e-mail me some time! Love to hear from you. Teresa in Arizona (Peoria) -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Friday, January 11, 2013 3:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
You didn't check to find out what was on the plate?? Oops. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "John Kolwick" To: Sent: Friday, January 11, 2013 8:39 PM Subject: Re: [CnD] Cooking Frustrations Hi, oh yes, one day I was going to heat up what I thought was some left over pasta and I picked up the plate from the fridge and put it in the microwave and heated it. Well, heated chocolate cream puffs are not good. My X was not happy with me! -- From: "Jeri Milton" Sent: Friday, January 11, 2013 5:57 PM To: Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate Bliss ... Brownies
Now that you mention it, I only recall seeing the wrapped caramels around fall. I can remember buying them as a kid, by the scoopfuls out of the candy bins at the grocery store. Maybe ask the produce department about that because that's where I usually see them, near the apples. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri Crum Sent: Friday, January 11, 2013 7:12 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chocolate Bliss ... Brownies I'm sorry I don't know what to tell you. I know that they still make caramels, I used to buy them and they were made by Kraft. And someone at church and I were just talking about them the other week because they were in a recipe which she made. I'm wondering if they are a seasonal thing and are only able to be purchased around Halloween. Another idea might be to look in a larger pharmacy which sells candy etc. Sorry for the inconvenience and hope this helps. Sherri On 1/10/13, Teresa Mullen wrote: > Hi > I got a question, where do you get the caramels? > I tried to look for them in the store, those are my favorites. > And couldn't find them? > Teresa > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri > Crum > Sent: Wednesday, January 09, 2013 9:05 AM > To: cookinginthedark@acbradio.org > Subject: [CnD] Chocolate Bliss ... Brownies > > Chocolate Bliss Caramel Brownies > > 4 squares unsweetened baking chocolate > 3/4 c. butter or regular margarine > 2 c. sugar > 4 eggs > 1 c. flour > 1 c. chopped pecans or walnuts > 1 pkg. (14 oz) caramels, unwrapped > 2 tbsp milk > 1 1/2 c. semi-sweet chocolate chunks > > Preheat oven to 350 F. Grease a 13 x 9 inch baking dish. Line with > foil and grease foil. Place chocolate squares and butter or margarine > in large microwavable bowl. Microwave on HIGH 2 minutes or until > butter melted. Stir until chocolate is completely melted. Add sugar. > Stir until well blended. Mix in eggs. Add flour. Mix well. Stir in > pecans. Spread into prepared baking dish. Bake 30-35 minutes or until > wooden toothpick inserted into center comes out with fudgy crumbs. Do > Not Overbake. Place caramels and milk in microwavable bowl. Microwave > on High 2 1/2 minutes. Stir after one minute. Stir until caramels are > completely melted and mixture is smooth. Gently spread over brownies > in pan. Sprinkle with chocolate chunks. Cool in pan on wire rack. > Lift brownies out of pan and onto cutting board. Cut into squares. > Yield: about 2 dozen brownies > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Chocolate Bliss ... Brownies
Walmart. Of course, Walmart would have them. Or Winco. Do the rest of you have a Winco? They sell Candies and things like that in bulk. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Alex Hall Sent: Friday, January 11, 2013 7:52 AM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Chocolate Bliss ... Brownies I don't think they are seasonal. We found a bag at Wal-Mart just yesterday and were able to make these brownies. They were quite good, especially warm and topped with some ice cream, but I think the caramels overwhelmed the brownie flavor a bit. That's just me though. On Jan 11, 2013, at 9:12 AM, Sherri Crum wrote: > I'm sorry I don't know what to tell you. > > I know that they still make caramels, I used to buy them and they were > made by Kraft. And someone at church and I were just talking about > them the other week because they were in a recipe which she made. > > I'm wondering if they are a seasonal thing and are only able to be > purchased around Halloween. > > Another idea might be to look in a larger pharmacy which sells candy etc. > > Sorry for the inconvenience and hope this helps. > > Sherri > > > > On 1/10/13, Teresa Mullen wrote: >> Hi >> I got a question, where do you get the caramels? >> I tried to look for them in the store, those are my favorites. >> And couldn't find them? >> Teresa >> >> -Original Message- >> From: cookinginthedark-boun...@acbradio.org >> [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sherri >> Crum >> Sent: Wednesday, January 09, 2013 9:05 AM >> To: cookinginthedark@acbradio.org >> Subject: [CnD] Chocolate Bliss ... Brownies >> >> Chocolate Bliss Caramel Brownies >> >> 4 squares unsweetened baking chocolate >> 3/4 c. butter or regular margarine >> 2 c. sugar >> 4 eggs >> 1 c. flour >> 1 c. chopped pecans or walnuts >> 1 pkg. (14 oz) caramels, unwrapped >> 2 tbsp milk >> 1 1/2 c. semi-sweet chocolate chunks >> >> Preheat oven to 350 F. Grease a 13 x 9 inch baking dish. Line with >> foil and grease foil. Place chocolate squares and butter or >> margarine in large microwavable bowl. Microwave on HIGH 2 minutes or >> until butter melted. Stir until chocolate is completely melted. Add sugar. >> Stir until well blended. Mix in eggs. Add flour. Mix well. Stir in >> pecans. Spread into prepared baking dish. Bake 30-35 minutes or until >> wooden toothpick inserted into center comes out with fudgy crumbs. Do >> Not Overbake. Place caramels and milk in microwavable bowl. >> Microwave on High 2 1/2 minutes. Stir after one minute. Stir until >> caramels are completely melted and mixture is smooth. Gently spread >> over brownies in pan. Sprinkle with chocolate chunks. Cool in pan on wire rack. >> Lift brownies out of pan and onto cutting board. Cut into squares. >> Yield: about 2 dozen brownies >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark Have a great day, Alex (msg sent from Mac Mini) mehg...@gmail.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Recipes from mama peach
Dollywood? The...Dollywood? More recipes from Dollywood please. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of loves2tl...@aol.com Sent: Friday, January 11, 2013 8:34 AM To: cookinginthedark@acbradio.org Subject: [CnD] Recipes from mama peach Recipes For Today: Dollywood Presents Tennessee Mountain Home Cooking: Vegetables And Fruits Turnip Greens 6 cups water 5 pounds greens with turnips 1/2 pound salt pork 2 teaspoons bacon drippings Wash greens. Discard any bruised ones. Tear into pieces. Peel and slice turnips. Cut pork into large pieces. Put pork in large pan with water. Bring to a boil. Reduce heat to simmer, cover and cook for 30 minutes. Add greens. Cover, cook for 10 minutes. Add turnips and bacon drippings. Cover, cook 15 to 20 minutes, or until tender. _ The Best Of Cooking With Three Ingredients: Main Dishes Ham And Limas 1 (10 ounce) package frozen baby lima beans 1 center cut ham slice 1/2 cup grated Cheddar cheese Cook frozen beans until tender, according to package directions and drain. Place ham slice in a shallow pan, and broil 5 minutes on each side, 3 inches from heat. Arrange beans over ham. Sprinkle with shredded cheese, and broil only until cheese melts and bubbles. _ The Betty Crocker Recipe Card Library: Recipes For Calorie Counters Skillet Veal 6 boneless veal cutlets (4 ounces each) 2 tablespoons shortening 1 teaspoon salt 1 can (16 ounces) tomatoes 1 package (1 1/2 ounces) spaghetti sauce mix with mushrooms 1/3 cup sherry 1 can (16 ounces) whole onions, drained 1 can (6 ounces) sliced mushrooms, drained (reserve 1/4 cup liquid) 1 can (16 ounces) peas and carrots, drained Pound meat until 1/4 inch thick. Melt shortening in large skillet; brown meat. Season with salt. Stir in tomatoes, spaghetti sauce mix and sherry; heat to boiling. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Add onions, mushrooms, reserved liquid and peas and carrots. Cover; simmer 10 minutes. Makes 6 servings (305 calories each. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] spreading peanut butter?
Hi Troy. I use a butter knife. I get a good amount on the knife then start in the middle of the bread going in a circular motion. Then, I just sort of go from corner to corner. If it's thicker on one side than the other, so be it. Smile. Good luck. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Friday, January 11, 2013 3:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Hi Troy My name is Teresa, and when it comes to spreading peanut butter I use a spoon And yes, you'll get peanut butter on your fingers! Lol I tried using a knife, but I get it all over myself. Maybe I'm sure there are people on here that will help you But that is what I do. Good luck Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Troy Sullivan Sent: Friday, January 11, 2013 2:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] spreading peanut butter? Does anyone know a good way for a blind person to spread peanut butter? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] spreading peanut butter?
I don't have trouble with peanut butter, but I do have trouble spreading jelly. Where you use a spoon for the peanut butter, I use a spoon for the jelly. It's hard to get jelly to stay on a butter knife! I use a spoon to scoop it out, then I use my knife or yes, even a fork, to spread it around. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Friday, January 11, 2013 4:01 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Lol, I do the exact same thing! With the fingers and the fun part is licking them off!!! Lol Especially when it comes to making a sandwich, I at times have a hard time with mustard I put enough on the bread, then use my finger to spread it around. lol -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Susan Lumpkin Sent: Friday, January 11, 2013 3:48 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Tereesa, I do exactly the same thing and then once it's off the spoon it spread it even better with my fingers. Susan -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Friday, January 11, 2013 4:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Hi Troy My name is Teresa, and when it comes to spreading peanut butter I use a spoon And yes, you'll get peanut butter on your fingers! Lol I tried using a knife, but I get it all over myself. Maybe I'm sure there are people on here that will help you But that is what I do. Good luck Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Troy Sullivan Sent: Friday, January 11, 2013 2:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] spreading peanut butter? Does anyone know a good way for a blind person to spread peanut butter? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
You can say that. I'm going on 26 years since I lost my vision and I'm still frustrated. I'm adapted yes, but some things are hard. Anyway, yes the one that gets me is when I'm cooking with my husband, my sweet husband, and he stirs something that I have on the stove and moves the darn handle of the pan to the other side! How do I find your email address? I know this had been an issue before, but I never can find the email addresses of people. Smile. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Friday, January 11, 2013 4:14 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking Frustrations I agree, it does get frustrating, especially when people move stuff on you! Lol And they think that they are helping you by doing that! Lol It has been 10 yrs. For me losing my vision. I still feel that I'm getting used to the idea of losing my vision if I can say that?I get dinged for saying that By another person off this list. But yes, it does get frustrating. Yummy beef stew sounds good, especially chili! e-mail me some time! Love to hear from you. Teresa in Arizona (Peoria) -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Friday, January 11, 2013 3:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
Hi Deb. You're right, tomorrow is another day. Even the best of cooks have off days right? At least the stew came out good, and there's no use crying over spilled apple juice. Smile. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening Sent: Friday, January 11, 2013 5:17 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking Frustrations Ah, yes, it's one of those days! I have them, too! Luckily, tomorrow is another day! -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Friday, January 11, 2013 4:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
Hi Vicki. Oh man, now that's a rough day if I do say so myself! I too had a bit of a learning experience when my son was just three months old. I had made a large pot of Navy beans and ham in the crock pot. Well, when cleaning up the mess after dinner, I wiped the counter around the crock pot and got a little shocked when my hand with the damp rag touched the side of the cooker. I didn't think much of it really. Well, a few minutes later when I went to take the inside part out of the cooker, I got a jolt of electricity that dropped me to my knees. I thought I was going to die and leave my family right there in my kitchen floor! My husband saw me drop and he came running. Turns out the cord to the crock pot was tucked down inside under the pot in between the heating element and the pot. It had been like that all day, just cooking away. So, from now on every time I use my slow cooker I triple check my cord to make sure it is fully stretched out of the inside. Woosh, I'll never forget that one. Maybe we should come up with a list for blind cooks and the horror stories. Or funny stories, depending on the story of course. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Vicki Sent: Friday, January 11, 2013 8:39 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking Frustrations Geri and everybody, I think we all have them, frustrations that is. But you had three in a row so it will hopefully be smooth sailing for a while. (smile) Not to get us off on horror stories here, Once years ago, I had this glass casserole dish that I liked. Can't remember the brand. I made a casserole and put it in the oven to bake. When it was done I took it out with pot holders. The dish however and at some previous point unbeknowns to me, developed a hair line cracke. I couldn't feel it. But when I took the casserole out of the oven the bottom fell out of the dish. In cleaning it up, I managed to burn myself on the oven, not severely. But then in my haste, I slipped and fell in the spilled casserole. So there you go. With sight that episode would have been handled more easily. That's my long ago story of the day, and I'm sticking to it. To this day I always inspect my cookware, especially glass baking dishes. I was no worse for the ware, and a bit wiser for the experience. Vicki - Original Message - From: "Jeri Milton" To: Sent: Friday, January 11, 2013 3:57 PM Subject: [CnD] Cooking Frustrations > Ok, so I'm having kitchen frustrations. I love to cook, but sometimes > doing > it without vision can be aggravating. Do any of you get aggravated in the > kitchen? I put a beef stew on to cook all day in the slow cooker. It's a > cold day here in Phoenix and a great day to smell beef stew all day long. > Anyway, I was chopping vegetables and meat and washing my hands > repeatedly. > Ran out of paper towels so grabbed a dish towel from the drawer. Went to > lay > down my knife and knocked the dish towel into the dirty sink water. It was > my only towel! Went to set a pan of brownies on the table because they > were > in my way on my small counter top and knocked over my daughters glass of > apple juice. Had sticky apple juice all over the place mats on the table > and > under paper work, that of course shouldn't have been on the kitchen table > anyway. > > > > Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! > > > > Jeri > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
Hehehe Charles, your so funny! I know what you mean though about taking a while to do something. My husband gets in there and whips up this fancy shmancy gormay type meal in no time flat. Me, hah! Takes hours! Oh well, like you said it is yummy in the end. I wish I could be like one of the chefs on tv, you know, have the cleaning crew come in after and do all the dang dishes! Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard Sent: Friday, January 11, 2013 8:49 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking Frustrations What does aggravate me is how much time it takes me to do some tasks in the kitchen. I feel that it should not take so long. However, if it tastes good in the end, that's what counts to me. Concerning your description of your day in the kitchen, though, it sounds like you should have stayed outa there. Heh heh heh. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Friday, January 11, 2013 4:57 PM Subject: [CnD] Cooking Frustrations > Ok, so I'm having kitchen frustrations. I love to cook, but sometimes > doing > it without vision can be aggravating. Do any of you get aggravated in the > kitchen? I put a beef stew on to cook all day in the slow cooker. It's a > cold day here in Phoenix and a great day to smell beef stew all day long. > Anyway, I was chopping vegetables and meat and washing my hands > repeatedly. > Ran out of paper towels so grabbed a dish towel from the drawer. Went to > lay > down my knife and knocked the dish towel into the dirty sink water. It was > my only towel! Went to set a pan of brownies on the table because they > were > in my way on my small counter top and knocked over my daughters glass of > apple juice. Had sticky apple juice all over the place mats on the table > and > under paper work, that of course shouldn't have been on the kitchen table > anyway. > > > > Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! > > > > Jeri > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] My Beef Stew
I don't know about you all, but I've noticed that the price of beef stew meat already nicely cut into perfect little bite size pieces, is absolutely out of reason in price. We found a nice Chuck steak and I cut it into not so perfect pieces myself. Smile. Here's my beef stew recipe, right out of my head. 2 pounds of chuck steak, cut into cubes 5 small potatoes peeled and cut into cubes 5 large carrots cut into small chunks, or just use the baby carrots 1 can of green beans 1 can of corn 1 can of peas 1 small onion chopped 2 cloves of garlic sliced or grated 1 envelope stew seasoning or make it yourself Brown the beef in a small amount of oil with the onion and the garlic. Sometimes I pour in a little beer and let the meat cook in it for a while. When meat is browned transfer it to the crock pot. Add all of the chopped vegetables and canned vegetables. Add enough water, about half way up the crock pot. cover and cook for about eight hours. We use a little bit of flour mixed with water as a thickener. Just stir it well into the stew. Or you could make a rue, but I'm not that good! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
Oo, that's a scary one. I'm blocking on mine at the moment, but I know I've had those, too. Like you, I've learned I do better when I take my time and remember to check things. When I rush around and try to do too many things at once, I make mistakes. -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Friday, January 11, 2013 11:47 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking Frustrations Hi Vicki. Oh man, now that's a rough day if I do say so myself! I too had a bit of a learning experience when my son was just three months old. I had made a large pot of Navy beans and ham in the crock pot. Well, when cleaning up the mess after dinner, I wiped the counter around the crock pot and got a little shocked when my hand with the damp rag touched the side of the cooker. I didn't think much of it really. Well, a few minutes later when I went to take the inside part out of the cooker, I got a jolt of electricity that dropped me to my knees. I thought I was going to die and leave my family right there in my kitchen floor! My husband saw me drop and he came running. Turns out the cord to the crock pot was tucked down inside under the pot in between the heating element and the pot. It had been like that all day, just cooking away. So, from now on every time I use my slow cooker I triple check my cord to make sure it is fully stretched out of the inside. Woosh, I'll never forget that one. Maybe we should come up with a list for blind cooks and the horror stories. Or funny stories, depending on the story of course. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Vicki Sent: Friday, January 11, 2013 8:39 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking Frustrations Geri and everybody, I think we all have them, frustrations that is. But you had three in a row so it will hopefully be smooth sailing for a while. (smile) Not to get us off on horror stories here, Once years ago, I had this glass casserole dish that I liked. Can't remember the brand. I made a casserole and put it in the oven to bake. When it was done I took it out with pot holders. The dish however and at some previous point unbeknowns to me, developed a hair line cracke. I couldn't feel it. But when I took the casserole out of the oven the bottom fell out of the dish. In cleaning it up, I managed to burn myself on the oven, not severely. But then in my haste, I slipped and fell in the spilled casserole. So there you go. With sight that episode would have been handled more easily. That's my long ago story of the day, and I'm sticking to it. To this day I always inspect my cookware, especially glass baking dishes. I was no worse for the ware, and a bit wiser for the experience. Vicki - Original Message - From: "Jeri Milton" To: Sent: Friday, January 11, 2013 3:57 PM Subject: [CnD] Cooking Frustrations > Ok, so I'm having kitchen frustrations. I love to cook, but sometimes > doing > it without vision can be aggravating. Do any of you get aggravated in the > kitchen? I put a beef stew on to cook all day in the slow cooker. It's a > cold day here in Phoenix and a great day to smell beef stew all day long. > Anyway, I was chopping vegetables and meat and washing my hands > repeatedly. > Ran out of paper towels so grabbed a dish towel from the drawer. Went to > lay > down my knife and knocked the dish towel into the dirty sink water. It was > my only towel! Went to set a pan of brownies on the table because they > were > in my way on my small counter top and knocked over my daughters glass of > apple juice. Had sticky apple juice all over the place mats on the table > and > under paper work, that of course shouldn't have been on the kitchen table > anyway. > > > > Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! > > > > Jeri > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
Oh man, days like that all of the time!...My son is ADHD, so he tends to set things down, just about anywhere, so needless to say, on my bad days, I usually knock over a cup of chocolate milk and put my hand in last night's cereal before I realize that I should go somewhere and sit down...lol...And my husband will be the first to tell me...I'm just extremely damned glad when things do work out in the kitchen, because a couple of years ago, I would have given up on it when it didn't go well, and after meeting all of you, I can say that if you keep trying, I can too...So, after those days mellow out, I'll catch y'all back in the kitchen...(grin) On 1/12/13, Debbra Piening wrote: > Oo, that's a scary one. I'm blocking on mine at the moment, but I know > I've > had those, too. Like you, I've learned I do better when I take my time and > remember to check things. When I rush around and try to do too many things > at once, I make mistakes. > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton > Sent: Friday, January 11, 2013 11:47 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Cooking Frustrations > > Hi Vicki. Oh man, now that's a rough day if I do say so myself! > I too had a bit of a learning experience when my son was just three months > old. I had made a large pot of Navy beans and ham in the crock pot. Well, > when cleaning up the mess after dinner, I wiped the counter around the > crock > pot and got a little shocked when my hand with the damp rag touched the > side > of the cooker. I didn't think much of it really. Well, a few minutes later > when I went to take the inside part out of the cooker, I got a jolt of > electricity that dropped me to my knees. I thought I was going to die and > leave my family right there in my kitchen floor! My husband saw me drop and > he came running. Turns out the cord to the crock pot was tucked down inside > under the pot in between the heating element and the pot. It had been like > that all day, just cooking away. So, from now on every time I use my slow > cooker I triple check my cord to make sure it is fully stretched out of the > inside. Woosh, I'll never forget that one. Maybe we should come up with a > list for blind cooks and the horror stories. Or funny stories, depending on > the story of course. > > Jeri > > -Original Message- > From: cookinginthedark-boun...@acbradio.org > [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Vicki > Sent: Friday, January 11, 2013 8:39 PM > To: cookinginthedark@acbradio.org > Subject: Re: [CnD] Cooking Frustrations > > Geri and everybody, > > I think we all have them, frustrations that is. But you had three in a > row > so it will hopefully be smooth sailing for a while. (smile) > > Not to get us off on horror stories here, Once years ago, I had this glass > casserole dish that I liked. Can't remember the brand. I made a casserole > and put it in the oven to bake. When it was done I took it out with pot > holders. The dish however and at some previous point unbeknowns to me, > developed a hair line cracke. I couldn't feel it. But when I took the > casserole out of the oven the bottom fell out of the dish. In cleaning it > up, I managed to burn myself on the oven, not severely. But then in my > haste, I slipped and fell in the spilled casserole. So there you go. With > sight that episode would have been handled more easily. That's my long ago > story of the day, and I'm sticking to it. To this day I always inspect my > cookware, especially glass baking dishes. I was no worse for the ware, and > a bit wiser for the experience. > > > > Vicki > > > - Original Message - > From: "Jeri Milton" > To: > Sent: Friday, January 11, 2013 3:57 PM > Subject: [CnD] Cooking Frustrations > > >> Ok, so I'm having kitchen frustrations. I love to cook, but sometimes >> doing >> it without vision can be aggravating. Do any of you get aggravated in the >> kitchen? I put a beef stew on to cook all day in the slow cooker. It's a >> cold day here in Phoenix and a great day to smell beef stew all day long. >> Anyway, I was chopping vegetables and meat and washing my hands >> repeatedly. >> Ran out of paper towels so grabbed a dish towel from the drawer. Went to >> lay >> down my knife and knocked the dish towel into the dirty sink water. It >> was >> my only towel! Went to set a pan of brownies on the table because they >> were >> in my way on my small counter top and knocked over my daughters glass of >> apple juice. Had sticky apple juice all over the place mats on the table >> and >> under paper work, that of course shouldn't have been on the kitchen table >> anyway. >> >> >> >> Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! >> >> >> >> Jeri >> >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/
Re: [CnD] spreading peanut butter?
Don't waste peanut butter! After it has been spread, before you wash the knife, carefully lick it clean. (very! ornery! grin!) --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Friday, January 11, 2013 11:04 PM Subject: Re: [CnD] spreading peanut butter? Hi Troy. I use a butter knife. I get a good amount on the knife then start in the middle of the bread going in a circular motion. Then, I just sort of go from corner to corner. If it's thicker on one side than the other, so be it. Smile. Good luck. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Friday, January 11, 2013 3:21 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] spreading peanut butter? Hi Troy My name is Teresa, and when it comes to spreading peanut butter I use a spoon And yes, you'll get peanut butter on your fingers! Lol I tried using a knife, but I get it all over myself. Maybe I'm sure there are people on here that will help you But that is what I do. Good luck Teresa -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Troy Sullivan Sent: Friday, January 11, 2013 2:08 PM To: cookinginthedark@acbradio.org Subject: [CnD] spreading peanut butter? Does anyone know a good way for a blind person to spread peanut butter? ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Cooking Frustrations
As you are using Microsoft Outlook, I'm not sure if this will work, but give it a try: As you are reading an Email, press the key combination of insert and the space bar. Then tab past the OK button. If you find the General tab, right arrow to the Details tab and tab once. Now you should be in a column of information that you can up and down arrow through. One field that shows is the "from" field, and their Email address is there. Highlight it, copy it to the Windows clipboard, then paste it it into where you want. HTH. --- Shepherds are the best beasts, but Labs are a close second. - Original Message - From: "Jeri Milton" To: Sent: Friday, January 11, 2013 11:20 PM Subject: Re: [CnD] Cooking Frustrations You can say that. I'm going on 26 years since I lost my vision and I'm still frustrated. I'm adapted yes, but some things are hard. Anyway, yes the one that gets me is when I'm cooking with my husband, my sweet husband, and he stirs something that I have on the stove and moves the darn handle of the pan to the other side! How do I find your email address? I know this had been an issue before, but I never can find the email addresses of people. Smile. Jeri -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Teresa Mullen Sent: Friday, January 11, 2013 4:14 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] Cooking Frustrations I agree, it does get frustrating, especially when people move stuff on you! Lol And they think that they are helping you by doing that! Lol It has been 10 yrs. For me losing my vision. I still feel that I'm getting used to the idea of losing my vision if I can say that?I get dinged for saying that By another person off this list. But yes, it does get frustrating. Yummy beef stew sounds good, especially chili! e-mail me some time! Love to hear from you. Teresa in Arizona (Peoria) -Original Message- From: cookinginthedark-boun...@acbradio.org [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Jeri Milton Sent: Friday, January 11, 2013 3:58 PM To: cookinginthedark@acbradio.org Subject: [CnD] Cooking Frustrations Ok, so I'm having kitchen frustrations. I love to cook, but sometimes doing it without vision can be aggravating. Do any of you get aggravated in the kitchen? I put a beef stew on to cook all day in the slow cooker. It's a cold day here in Phoenix and a great day to smell beef stew all day long. Anyway, I was chopping vegetables and meat and washing my hands repeatedly. Ran out of paper towels so grabbed a dish towel from the drawer. Went to lay down my knife and knocked the dish towel into the dirty sink water. It was my only towel! Went to set a pan of brownies on the table because they were in my way on my small counter top and knocked over my daughters glass of apple juice. Had sticky apple juice all over the place mats on the table and under paper work, that of course shouldn't have been on the kitchen table anyway. Anyway, I'm frustrated! I'm not the type to woh is me, but.ug! Jeri ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
