Re: [CnD] Question About Using the Mandoline
I cut myself with mine a few months ago also. I've gone back to using it, but I'm a lot more cautious now, especially with keeping fingers tucked so as not to come too close to the blade. I can't figure out how to use the finger guard. I'm going to have to call Dale one of these days for some instruction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon via Cookinginthedark Sent: Tuesday, July 08, 2014 9:57 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] Question About Using the Mandoline And safety considerations would be helpful. The one and only time I tried to use one I cut myself quite badly and have been timid about trying again. Sharon -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, July 08, 2014 5:33 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Question About Using the Mandoline Along the same lines, can someone describe what they are and how they are used to do what on what types of food? I know that's a lot to cover in one question, but thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Tuesday, July 08, 2014 4:25 PM Subject: [CnD] Question About Using the Mandoline Can anyone on this list tell me how to use the Mandoline from the Blind Mice Megamall? I need to know how to do that since I just got one and can't read the instructions please. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] hi from an old/new member
Hi everyone. For those of you who don’t know me from before, my name is Becky Manners. I am from Georgia. I am excited to be back on this list. I have been cooking since I was a teenager and am still learning. I like collecting and trying new recipes. To keep this message on topic, here is a recipe I am going to try for supper tonight. Source: Taste of Home Best of Comfort Food Diet Cookbook Original Recipe: “Grandma’s stuffed yellow squash” PREP: 25 MIN. * BAKE: 25 MIN. MAKES: 2 SERVINGS 1 medium yellow summer squash ¼ cup egg substitute 2 tablespoons finely chopped onion ¼ teaspoon salt teaspoon pepper 2 slices bread, toasted and diced 1. Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. 2. When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a -in. shell. Invert shells on paper towel. 3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. 4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. PER SERVING ½ squash equals 103 cal., 1 g fat (trace sat. fat), trace chol., 490 mg sodium, 18 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges : 1 starch, 1 vegetable. My adaptations: I am doubling the recipe so that it will serve four. I am using sliced squash instead of stuffing whole ones and am thinking of adding shredded cheese to the top of the dish for at least part of the baking process. I am also using real eggs in place of the egg substitute. Happy cooking, Becky ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi from an old/new member
Nice to have you back, Becky. That recipe looks really good! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of rebecca manners via Cookinginthedark Sent: Wednesday, July 09, 2014 11:17 AM To: cookinginthedark@acbradio.org Subject: [CnD] hi from an old/new member Hi everyone. For those of you who don’t know me from before, my name is Becky Manners. I am from Georgia. I am excited to be back on this list. I have been cooking since I was a teenager and am still learning. I like collecting and trying new recipes. To keep this message on topic, here is a recipe I am going to try for supper tonight. Source: Taste of Home Best of Comfort Food Diet Cookbook Original Recipe: “Grandma’s stuffed yellow squash” PREP: 25 MIN. * BAKE: 25 MIN. MAKES: 2 SERVINGS 1 medium yellow summer squash ¼ cup egg substitute 2 tablespoons finely chopped onion ¼ teaspoon salt teaspoon pepper 2 slices bread, toasted and diced 1. Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. 2. When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a -in. shell. Invert shells on paper towel. 3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. 4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. PER SERVING ½ squash equals 103 cal., 1 g fat (trace sat. fat), trace chol., 490 mg sodium, 18 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges : 1 starch, 1 vegetable. My adaptations: I am doubling the recipe so that it will serve four. I am using sliced squash instead of stuffing whole ones and am thinking of adding shredded cheese to the top of the dish for at least part of the baking process. I am also using real eggs in place of the egg substitute. Happy cooking, Becky ___ 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 About Using the Mandoline
How do you get in touch with Dale to ask him to give you instructions on how to use a product? Sent from my iPhone On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org wrote: I cut myself with mine a few months ago also. I've gone back to using it, but I'm a lot more cautious now, especially with keeping fingers tucked so as not to come too close to the blade. I can't figure out how to use the finger guard. I'm going to have to call Dale one of these days for some instruction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon via Cookinginthedark Sent: Tuesday, July 08, 2014 9:57 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] Question About Using the Mandoline And safety considerations would be helpful. The one and only time I tried to use one I cut myself quite badly and have been timid about trying again. Sharon -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, July 08, 2014 5:33 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Question About Using the Mandoline Along the same lines, can someone describe what they are and how they are used to do what on what types of food? I know that's a lot to cover in one question, but thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Tuesday, July 08, 2014 4:25 PM Subject: [CnD] Question About Using the Mandoline Can anyone on this list tell me how to use the Mandoline from the Blind Mice Megamall? I need to know how to do that since I just got one and can't read the instructions please. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] a new pressure cookh
I bought my new pressure cooker today at Sears. It is a presto 6 quart. It was on sale so I got it for around 30 dollars. I had to put the handles on it after I got it home. I put 2 cups of water in it and put the electric stove on high. It didn't make a lot of noise like the one my mother had when I was a child. it sounded like a steam iron when you press the steam button. after being on high for a while I moved it to another burner that was on low heat. I read this somewhere in a cook book about pressure cookers if you are using an electric stove because it takes a while for the burner to adjust to the cooler temperature you can have one burner on high and the other on a lower temp. then after the cooker gets to the desired temp on high you can move it to the burner with the lower temperature. I noticed that it kept on cooking for about 5 minutes after I turned the burner completely off. I thought I would test it with 2 cups of water. any suggestions will be helpful. t hanks for the recomendations from everyone on the list. Bill Deatherage Sent from my iPad ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Using the Mandoline
By using the info that I think you can find on his site. At least, I would imagine it is there in the contact info. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Debbra Piening debbra.pien...@att.net Sent: Wednesday, July 09, 2014 12:37 PM Subject: Re: [CnD] Question About Using the Mandoline How do you get in touch with Dale to ask him to give you instructions on how to use a product? Sent from my iPhone On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org wrote: I cut myself with mine a few months ago also. I've gone back to using it, but I'm a lot more cautious now, especially with keeping fingers tucked so as not to come too close to the blade. I can't figure out how to use the finger guard. I'm going to have to call Dale one of these days for some instruction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon via Cookinginthedark Sent: Tuesday, July 08, 2014 9:57 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] Question About Using the Mandoline And safety considerations would be helpful. The one and only time I tried to use one I cut myself quite badly and have been timid about trying again. Sharon -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, July 08, 2014 5:33 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Question About Using the Mandoline Along the same lines, can someone describe what they are and how they are used to do what on what types of food? I know that's a lot to cover in one question, but thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Tuesday, July 08, 2014 4:25 PM Subject: [CnD] Question About Using the Mandoline Can anyone on this list tell me how to use the Mandoline from the Blind Mice Megamall? I need to know how to do that since I just got one and can't read the instructions please. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Using the Mandoline
I would just call the number for Blind Mice Mega Mall. -Original Message- From: Shirley Baker [mailto:shirleyba...@comcast.net] Sent: Wednesday, July 09, 2014 12:38 PM To: cookinginthedark@acbradio.org; Debbra Piening Subject: Re: [CnD] Question About Using the Mandoline How do you get in touch with Dale to ask him to give you instructions on how to use a product? Sent from my iPhone On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org wrote: I cut myself with mine a few months ago also. I've gone back to using it, but I'm a lot more cautious now, especially with keeping fingers tucked so as not to come too close to the blade. I can't figure out how to use the finger guard. I'm going to have to call Dale one of these days for some instruction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon via Cookinginthedark Sent: Tuesday, July 08, 2014 9:57 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] Question About Using the Mandoline And safety considerations would be helpful. The one and only time I tried to use one I cut myself quite badly and have been timid about trying again. Sharon -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, July 08, 2014 5:33 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Question About Using the Mandoline Along the same lines, can someone describe what they are and how they are used to do what on what types of food? I know that's a lot to cover in one question, but thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Tuesday, July 08, 2014 4:25 PM Subject: [CnD] Question About Using the Mandoline Can anyone on this list tell me how to use the Mandoline from the Blind Mice Megamall? I need to know how to do that since I just got one and can't read the instructions please. Shirley ___ 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] Question About Using the Mandolin
Shirley, I place the mandolin flat across a bowl. I place the little finger cut outs at the blade end on one side of the bowl and the handle on the other. This allows me to hold the mandolin and also slide the food item through the blade using the finger guard of course. The food slices off and falls into the bowl. You can select the thickness of the slice by sliding the bar on the back of the mandolin up. With it all the way down, towards the end with the blade, it will be closed...the platform will be even or a little above the blade. The slide bar has three thickness settings. The first stop is very thin... I use it for potato chips... Hope this helps. Dale How do you get in touch with Dale to ask him to give you instructions on how to use a product? Sent from my iPhone On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org wrote: I cut myself with mine a few months ago also. I've gone back to using it, but I'm a lot more cautious now, especially with keeping fingers tucked so as not to come too close to the blade. I can't figure out how to use the finger guard. I'm going to have to call Dale one of these days for some instruction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon via Cookinginthedark Sent: Tuesday, July 08, 2014 9:57 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] Question About Using the Mandoline And safety considerations would be helpful. The one and only time I tried to use one I cut myself quite badly and have been timid about trying again. Sharon -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, July 08, 2014 5:33 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Question About Using the Mandoline Along the same lines, can someone describe what they are and how they are used to do what on what types of food? I know that's a lot to cover in one question, but thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Tuesday, July 08, 2014 4:25 PM Subject: [CnD] Question About Using the Mandoline Can anyone on this list tell me how to use the Mandoline from the Blind Mice Megamall? I need to know how to do that since I just got one and can't read the instructions please. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Using the Mandolin
Shirley, as I recall, the instructions also say to cut the end(s) of the vegetable so you'll be working with a flat surface on the vegetable up against the flat surface of the mandoline. Then just slide down toward the blade. Try a few practice slides and let us know how it works! Deb -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Dale via Cookinginthedark Sent: Wednesday, July 09, 2014 2:51 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Question About Using the Mandolin Shirley, I place the mandolin flat across a bowl. I place the little finger cut outs at the blade end on one side of the bowl and the handle on the other. This allows me to hold the mandolin and also slide the food item through the blade using the finger guard of course. The food slices off and falls into the bowl. You can select the thickness of the slice by sliding the bar on the back of the mandolin up. With it all the way down, towards the end with the blade, it will be closed...the platform will be even or a little above the blade. The slide bar has three thickness settings. The first stop is very thin... I use it for potato chips... Hope this helps. Dale How do you get in touch with Dale to ask him to give you instructions on how to use a product? Sent from my iPhone On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org wrote: I cut myself with mine a few months ago also. I've gone back to using it, but I'm a lot more cautious now, especially with keeping fingers tucked so as not to come too close to the blade. I can't figure out how to use the finger guard. I'm going to have to call Dale one of these days for some instruction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon via Cookinginthedark Sent: Tuesday, July 08, 2014 9:57 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] Question About Using the Mandoline And safety considerations would be helpful. The one and only time I tried to use one I cut myself quite badly and have been timid about trying again. Sharon -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, July 08, 2014 5:33 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Question About Using the Mandoline Along the same lines, can someone describe what they are and how they are used to do what on what types of food? I know that's a lot to cover in one question, but thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Tuesday, July 08, 2014 4:25 PM Subject: [CnD] Question About Using the Mandoline Can anyone on this list tell me how to use the Mandoline from the Blind Mice Megamall? I need to know how to do that since I just got one and can't read the instructions please. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Butcher glove
There are several types of cut resistance Butcher's gloves. They come in all prices and one must pick and choose where to buy them. By luck I had this in my favorites. Most places are asking between $70 to $129 for one glove. The place is a round $20. Check it out and see if some thing suits you. Also I found the small size fit my medium hand. Now I did get mine about 8 years ago for under $15. http://www.chefdepot.net/latexgloves.htm?gclid=CL_5s8iXoaYCFUGo4AodOEupnQ - Original Message - From: Sharon mt281...@comcast.net To: 'RJ' rjf...@verizon.net Sent: Wednesday, July 09, 2014 10:15 AM Subject: RE: [CnD] Question About Using the Mandoline I can do that. But what is it? Sharon --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Butcher glove
What is a butcher glove? Never heard of it,. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Wednesday, July 09, 2014 4:58 PM To: citd Subject: [CnD] Butcher glove There are several types of cut resistance Butcher's gloves. They come in all prices and one must pick and choose where to buy them. By luck I had this in my favorites. Most places are asking between $70 to $129 for one glove. The place is a round $20. Check it out and see if some thing suits you. Also I found the small size fit my medium hand. Now I did get mine about 8 years ago for under $15. http://www.chefdepot.net/latexgloves.htm?gclid=CL_5s8iXoaYCFUGo4AodOEupnQ - Original Message - From: Sharon mt281...@comcast.net To: 'RJ' rjf...@verizon.net Sent: Wednesday, July 09, 2014 10:15 AM Subject: RE: [CnD] Question About Using the Mandoline I can do that. But what is it? Sharon --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Butcher glove
Another question: are they flexible? Can you feel anything through them? Okay, sorry, that was two questions! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Wednesday, July 09, 2014 5:07 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] Butcher glove What is a butcher glove? Never heard of it,. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Wednesday, July 09, 2014 4:58 PM To: citd Subject: [CnD] Butcher glove There are several types of cut resistance Butcher's gloves. They come in all prices and one must pick and choose where to buy them. By luck I had this in my favorites. Most places are asking between $70 to $129 for one glove. The place is a round $20. Check it out and see if some thing suits you. Also I found the small size fit my medium hand. Now I did get mine about 8 years ago for under $15. http://www.chefdepot.net/latexgloves.htm?gclid=CL_5s8iXoaYCFUGo4AodOEupnQ - Original Message - From: Sharon mt281...@comcast.net To: 'RJ' rjf...@verizon.net Sent: Wednesday, July 09, 2014 10:15 AM Subject: RE: [CnD] Question About Using the Mandoline I can do that. But what is it? Sharon --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Butcher glove
A glove made of metal rings. It looks like the armor warriors wore back in the medieval times, chain mail. I've never known a butcher who used one, though. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Wednesday, July 09, 2014 5:07 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] Butcher glove What is a butcher glove? Never heard of it,. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Wednesday, July 09, 2014 4:58 PM To: citd Subject: [CnD] Butcher glove There are several types of cut resistance Butcher's gloves. They come in all prices and one must pick and choose where to buy them. By luck I had this in my favorites. Most places are asking between $70 to $129 for one glove. The place is a round $20. Check it out and see if some thing suits you. Also I found the small size fit my medium hand. Now I did get mine about 8 years ago for under $15. http://www.chefdepot.net/latexgloves.htm?gclid=CL_5s8iXoaYCFUGo4AodOEup nQ - Original Message - From: Sharon mt281...@comcast.net To: 'RJ' rjf...@verizon.net Sent: Wednesday, July 09, 2014 10:15 AM Subject: RE: [CnD] Question About Using the Mandoline I can do that. But what is it? Sharon --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Question About Using the Mandolin
How thick are the other two thicknesses? Also, how big of a piece of boneless meat will it work with? Some examples of what I might be wanting it for would to use very long, large potatoes made into French fries about the thickness of McDonald's fries, maybe a boneless slice of ham into lunch meat thickness, and stuff like that. For a ham that is 5 pounds or over, I would use an electric meat slicer, though. What will, and what will this device not cut? Thanks. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Dale via Cookinginthedark cookinginthedark@acbradio.org To: cookinginthedark@acbradio.org; Shirley Baker shirleyba...@comcast.net Sent: Wednesday, July 09, 2014 2:51 PM Subject: Re: [CnD] Question About Using the Mandolin Shirley, I place the mandolin flat across a bowl. I place the little finger cut outs at the blade end on one side of the bowl and the handle on the other. This allows me to hold the mandolin and also slide the food item through the blade using the finger guard of course. The food slices off and falls into the bowl. You can select the thickness of the slice by sliding the bar on the back of the mandolin up. With it all the way down, towards the end with the blade, it will be closed...the platform will be even or a little above the blade. The slide bar has three thickness settings. The first stop is very thin... I use it for potato chips... Hope this helps. Dale How do you get in touch with Dale to ask him to give you instructions on how to use a product? Sent from my iPhone On Jul 9, 2014, at 10:52 AM, Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org wrote: I cut myself with mine a few months ago also. I've gone back to using it, but I'm a lot more cautious now, especially with keeping fingers tucked so as not to come too close to the blade. I can't figure out how to use the finger guard. I'm going to have to call Dale one of these days for some instruction. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Sharon via Cookinginthedark Sent: Tuesday, July 08, 2014 9:57 PM To: cookinginthedark@acbradio.org; 'Charles Rivard' Subject: Re: [CnD] Question About Using the Mandoline And safety considerations would be helpful. The one and only time I tried to use one I cut myself quite badly and have been timid about trying again. Sharon -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Charles Rivard via Cookinginthedark Sent: Tuesday, July 08, 2014 5:33 PM To: cookinginthedark@acbradio.org; Shirley Baker Subject: Re: [CnD] Question About Using the Mandoline Along the same lines, can someone describe what they are and how they are used to do what on what types of food? I know that's a lot to cover in one question, but thanks in advance. --- Be positive! When it comes to being defeated, if you think you're finished, you! really! are! finished! - Original Message - From: Shirley Baker via Cookinginthedark cookinginthedark@acbradio.org To: Cookinginthedark@acbradio.org Sent: Tuesday, July 08, 2014 4:25 PM Subject: [CnD] Question About Using the Mandoline Can anyone on this list tell me how to use the Mandoline from the Blind Mice Megamall? I need to know how to do that since I just got one and can't read the instructions please. Shirley ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Butcher glove
Very and not to any detail, as they're made of small metal rings. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening via Cookinginthedark Sent: Wednesday, July 09, 2014 5:15 PM To: cookinginthedark@acbradio.org; 'Lenore Koszalinski'; 'RJ' Subject: Re: [CnD] Butcher glove Another question: are they flexible? Can you feel anything through them? Okay, sorry, that was two questions! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Wednesday, July 09, 2014 5:07 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] Butcher glove What is a butcher glove? Never heard of it,. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Wednesday, July 09, 2014 4:58 PM To: citd Subject: [CnD] Butcher glove There are several types of cut resistance Butcher's gloves. They come in all prices and one must pick and choose where to buy them. By luck I had this in my favorites. Most places are asking between $70 to $129 for one glove. The place is a round $20. Check it out and see if some thing suits you. Also I found the small size fit my medium hand. Now I did get mine about 8 years ago for under $15. http://www.chefdepot.net/latexgloves.htm?gclid=CL_5s8iXoaYCFUGo4AodOEup nQ - Original Message - From: Sharon mt281...@comcast.net To: 'RJ' rjf...@verizon.net Sent: Wednesday, July 09, 2014 10:15 AM Subject: RE: [CnD] Question About Using the Mandoline I can do that. But what is it? Sharon --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Butcher glove
So one of these may not be tremendously helpful to someone with no usable vision. -Original Message- From: Nicole Massey [mailto:ny...@gypsyheir.com] Sent: Wednesday, July 09, 2014 5:20 PM To: cookinginthedark@acbradio.org; 'Debbra Piening' Subject: RE: [CnD] Butcher glove Very and not to any detail, as they're made of small metal rings. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening via Cookinginthedark Sent: Wednesday, July 09, 2014 5:15 PM To: cookinginthedark@acbradio.org; 'Lenore Koszalinski'; 'RJ' Subject: Re: [CnD] Butcher glove Another question: are they flexible? Can you feel anything through them? Okay, sorry, that was two questions! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Wednesday, July 09, 2014 5:07 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] Butcher glove What is a butcher glove? Never heard of it,. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Wednesday, July 09, 2014 4:58 PM To: citd Subject: [CnD] Butcher glove There are several types of cut resistance Butcher's gloves. They come in all prices and one must pick and choose where to buy them. By luck I had this in my favorites. Most places are asking between $70 to $129 for one glove. The place is a round $20. Check it out and see if some thing suits you. Also I found the small size fit my medium hand. Now I did get mine about 8 years ago for under $15. http://www.chefdepot.net/latexgloves.htm?gclid=CL_5s8iXoaYCFUGo4AodOEup nQ - Original Message - From: Sharon mt281...@comcast.net To: 'RJ' rjf...@verizon.net Sent: Wednesday, July 09, 2014 10:15 AM Subject: RE: [CnD] Question About Using the Mandoline I can do that. But what is it? Sharon --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] nuwave oven information
hello john, send me your off list e-mail, and I'll send you a nu-wave cookbook. lots of good recipes! -- Hank Gail Johnson something for everyone. http://www.youtube.com/watch?v=X9PNTCwRneY enjoy! Sharing a story or helping someone opens my heart to God's love. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Butcher glove
I have no useable vision, and before I learn how to use the mandolin without cutting myself, I used the butcher glove every time I use the mandolin. Remember, you are using one glove on the hand you are using as you push the food thru the mandolin. I only use my mandolin with veggies. And yes mine does have a French fry attachment for cutting fries. - Original Message - From: Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org To: 'Nicole Massey' ny...@gypsyheir.com; cookinginthedark@acbradio.org Sent: Wednesday, July 09, 2014 6:27 PM Subject: Re: [CnD] Butcher glove So one of these may not be tremendously helpful to someone with no usable vision. -Original Message- From: Nicole Massey [mailto:ny...@gypsyheir.com] Sent: Wednesday, July 09, 2014 5:20 PM To: cookinginthedark@acbradio.org; 'Debbra Piening' Subject: RE: [CnD] Butcher glove Very and not to any detail, as they're made of small metal rings. -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Debbra Piening via Cookinginthedark Sent: Wednesday, July 09, 2014 5:15 PM To: cookinginthedark@acbradio.org; 'Lenore Koszalinski'; 'RJ' Subject: Re: [CnD] Butcher glove Another question: are they flexible? Can you feel anything through them? Okay, sorry, that was two questions! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of Lenore Koszalinski via Cookinginthedark Sent: Wednesday, July 09, 2014 5:07 PM To: cookinginthedark@acbradio.org; 'RJ' Subject: Re: [CnD] Butcher glove What is a butcher glove? Never heard of it,. Lenore -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of RJ via Cookinginthedark Sent: Wednesday, July 09, 2014 4:58 PM To: citd Subject: [CnD] Butcher glove There are several types of cut resistance Butcher's gloves. They come in all prices and one must pick and choose where to buy them. By luck I had this in my favorites. Most places are asking between $70 to $129 for one glove. The place is a round $20. Check it out and see if some thing suits you. Also I found the small size fit my medium hand. Now I did get mine about 8 years ago for under $15. http://www.chefdepot.net/latexgloves.htm?gclid=CL_5s8iXoaYCFUGo4AodOEup nQ - Original Message - From: Sharon mt281...@comcast.net To: 'RJ' rjf...@verizon.net Sent: Wednesday, July 09, 2014 10:15 AM Subject: RE: [CnD] Question About Using the Mandoline I can do that. But what is it? Sharon --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] nuwave oven information
email: john2...@suddenlink.net thanks very much -Original Message- From: gail johnson via Cookinginthedark Sent: Wednesday, July 09, 2014 7:07 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] nuwave oven information hello john, send me your off list e-mail, and I'll send you a nu-wave cookbook. lots of good recipes! -- Hank Gail Johnson something for everyone. http://www.youtube.com/watch?v=X9PNTCwRneY enjoy! Sharing a story or helping someone opens my heart to God's love. ___ 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] nuwave oven information
Hi, may I also have the nuewave cookbook? Thanks. My email is godsserve...@gmail.com thanks so very much. On 7/9/2014 7:37 PM, John Kolwick via Cookinginthedark wrote: email: john2...@suddenlink.net thanks very much -Original Message- From: gail johnson via Cookinginthedark Sent: Wednesday, July 09, 2014 7:07 PM To: cookinginthedark@acbradio.org Subject: Re: [CnD] nuwave oven information hello john, send me your off list e-mail, and I'll send you a nu-wave cookbook. lots of good recipes! ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] Anasazi bean soup for three days
First the Anasazi bean soup was made Cuban style, instead of using the customary black beans. Soak the 2 cups of beans over night after rinsing well in cold water. Next day, 1/2 c of olive oil 3 sticks of celery 1 large carrot 1 med onion Season with black pepper oregano, basil Salt if you must. Chop up the carrot, celery, and onions the way you like them. Add to a large pot once you poured in the olive oil Add 8 cup of water and 2 cup of the beans. Add the seasonings and give it a quick stir. If you like garlic, which I do, chopped up a couple cloves and add the pot. Simmer on a low heat until beans are done to your liking. About 2 hours on the stove top. 8 hours in a crockpot on high for about 4 hours and turn to low for the remaining time. Serve with some vinegar, chopped onions, red peppers chopped and even some cheese if you must. Next day. Fry up some onions, and sweet peppers (chopped). Now add a pound of hamburger and fry it up with the onions and peppers. Season with the season you like. I just used a little salt and black pepper, well I did chopped up another clove of garlic too. Add hamburger to the soup Serve with vinegar off to the side. You can also add the fresh onions and peppers and even the cheese if you like. Third day. I use elbow macaroni, but use what ever suits your taste. Cook about 1/2 to 1 cup of macaroni according to directions. I like cooking mine about a minute less. Drain macaroni and add to soup. Now a good grated cheese will set this dish off. So have it handy for those who want it. RJ --- This email is free from viruses and malware because avast! Antivirus protection is active. http://www.avast.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] hi from an old/new member
Hi Becky, It is good to see you back on the list. My wife Debbie, and I are both on the list and enjoy reading people's messages and sharing and learning from each other. Bill Deatherage Sent from my iPad On Jul 9, 2014, at 1:20 PM, Debbra Piening via Cookinginthedark cookinginthedark@acbradio.org wrote: Nice to have you back, Becky. That recipe looks really good! -Original Message- From: Cookinginthedark [mailto:cookinginthedark-boun...@acbradio.org] On Behalf Of rebecca manners via Cookinginthedark Sent: Wednesday, July 09, 2014 11:17 AM To: cookinginthedark@acbradio.org Subject: [CnD] hi from an old/new member Hi everyone. For those of you who don’t know me from before, my name is Becky Manners. I am from Georgia. I am excited to be back on this list. I have been cooking since I was a teenager and am still learning. I like collecting and trying new recipes. To keep this message on topic, here is a recipe I am going to try for supper tonight. Source: Taste of Home Best of Comfort Food Diet Cookbook Original Recipe: “Grandma’s stuffed yellow squash” PREP: 25 MIN. * BAKE: 25 MIN. MAKES: 2 SERVINGS 1 medium yellow summer squash ¼ cup egg substitute 2 tablespoons finely chopped onion ¼ teaspoon salt teaspoon pepper 2 slices bread, toasted and diced 1. Place squash in a large saucepan; cover with water. Bring to a boil; cover and cook for 7-9 minutes or until crisp-tender. Drain. 2. When cool enough to handle, cut squash in half lengthwise; scoop out and reserve pulp, leaving a -in. shell. Invert shells on paper towel. 3. In a small bowl, combine the egg substitute, onion, salt and pepper. Stir in toasted bread cubes and squash pulp. Spoon into squash shells. 4. Place in an 8-in. square baking dish coated with cooking spray. Cover and bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until lightly browned. PER SERVING ½ squash equals 103 cal., 1 g fat (trace sat. fat), trace chol., 490 mg sodium, 18 g carb., 3 g fiber, 6 g pro. Diabetic Exchanges : 1 starch, 1 vegetable. My adaptations: I am doubling the recipe so that it will serve four. I am using sliced squash instead of stuffing whole ones and am thinking of adding shredded cheese to the top of the dish for at least part of the baking process. I am also using real eggs in place of the egg substitute. Happy cooking, Becky ___ 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
